Compiled by Chuai Zhiguo Fushan noodles are one of the three major flavors of noodles in Yantai. They are a traditional Shandong delicacy. They are known as China's "four major noodles" together with Lanzhou ramen, Beijing noodles with soybean paste, and Shanxi noodles with knives. Fushan noodles have a long history, but when they originated still needs further verification. It is said that Fushan noodles were first served in sand pottery bowls soaked in sesame oil. Cheng Minzheng of the Ming Dynasty wrote in his poem "Noodles": "Fu's noodles are the best in the world, and the method of making them comes from Dongshan. They are as beautiful as sweet and crispy, and the taste is melting with a spoonful." The "Fushan County Chronicles" records that the "Jisheng Pavilion" located in the east gate of Fushan City is famous for its Fushan noodles. Fushan noodles were introduced to Beijing, Tianjin, Shanghai, Dalian and other cities due to their unique characteristics. Fushan noodles are a popular economic snack. All kinds of banquets use "Fushan noodles" as the staple food, symbolizing long-lasting, white-headed, auspicious and peaceful. The raw materials used in traditional Fushan noodles are local "big bowstring wheat", which is ground into flour with a stone mill. The production of noodles includes the processes of kneading, rolling, making noodles, putting them into the pot, and preparing the sauce. Among them, rolling includes two methods: "diu dang" and "smashing". The "diu dang" method is to use the two arms and wrist strength to stretch the kneaded dough, then twist, fold, stretch, and then make noodles; the "smashing" method is to put the kneaded dough on the chopping board and repeatedly beat it, then fold, stretch, and then make noodles. After the noodles are formed, they can be divided into more than 20 strips, such as scallop strips, lamp grass skin, willow leaf strips, flat strips, leek flat strips, mung bean strips, uniform strips, thin uniform strips, one pot silk, large strips, hollow strips, triangle strips, etc. According to the sauce, they can be divided into more than 20 types, such as warm braised noodles, braised noodles, fish braised noodles, minced meat noodles, potato noodles, three fresh, sesame sauce, clear soup, stir-fried soup, half soup, stewed spoon, fried noodles, etc. The noodles are smooth, chewy, fresh, fragrant and refreshing, with a wide variety and economical price. In the cooking process, the chefs of Fushan noodles have always attached great importance to the rational use of main ingredients, side ingredients and seasonings, which not only ensures the abundance of noodles, but also plays a role in balancing diet and adjusting appetite, showing the scientific nature of Fushan noodles production and cooking. As the pillar of Shandong cuisine noodles, Fushan noodles play an important role in the development of Shandong cuisine.