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Japan has a long tradition of wheat planting, lack of pasta culture. Nowadays, the pasta culture in Japan is formed by the influence of China and the West, and the udon noodles are produced by the introduction of pasta into Japan.
According to Xiangchuan County's oral legend, the Empty sea (Grand Master, A.D. 774─835) brought back the noodles by the Tang method, saving the local poor. Because Inland Sea rain is scarce, it is difficult to plant rice and impart to the people, generally think, this is now the prototype of the UDON.
The fruit of the Tang Dynasty originated from the Nara era (that is, the cakes from the Tang Dynasty)--Sakubei, 馎 饦 (Hakutaku, Zhong Wenjinbo tow), Wonton (Konton).
Sakubei-a thin, cross fried cake made of flour and rice noodles. The lunar July 7 is used for the ritual of expelling malaria. The system of the cake is developed into the present grain surface, the five island udon, and the Rice court udon.
馎 饦 (Hakutaku)-a pastry made of a rope-like or pellet cut with flour. Evolved into today's 馎 饦 (Houtou).
Wonton (konton)-flour stuffed with meat, etc., or cooked or steamed pastries. Evolve into today's dumplings or wonton.
Today, the shape of Japanese udon was born in the middle of the era of the 1336─1573 (A.D.), Yuanlu era (ad 1688─1703) also appeared in Edo, Kyoto, Osaka and Qin Ping of the Wu Dong Shop.