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According to Dunhuang Mogao Cave Document P.2040, it was called "water cake" in the Tang and Fifth Dynasties. The "hot" noodles were rolled out thinly, sprinkled with ground soya beans, smeared with oil and cooked. Therefore, it has a slightly sweet flavour and is soft and tasty. It is different from warm water and noodles, so it is called "hot noodle oil cake".
