What kind of food is houto?

Hoto is a traditional Chinese boiled noodle dish. It is a traditional boiled noodle dish in China. It originated from one of the many tangos that were imported between 710 and 784 in the Nara period. It is made by kneading flour and cutting it into ropes or balls, and is a common staple food of the Tang people. Hoto is a local dish of Yamanashi Prefecture, or Kofuku, made by stewing flat udon noodles with vegetables and miso.

Introduction of houto and how to make it

The most common breakfast in the Tang Dynasty was houto, or noodle soup. There is a proverb that says a skillful man cannot make rice cake without noodles, meaning that a skillful woman cannot cook without rice. Houtou was a common staple food in the Tang Dynasty, and was made by pulling noodles into thumb-sized pieces and boiling them in water with seasonings.

The staple food of the common people was beans and rice. Hoto was made by rolling the dough into the thickness of chopsticks, soaking it in water, twisting it into leek leaves, and cooking it in boiling water to resemble wide noodles.

To the two Han and Three Kingdoms period, the types of grains more than wheat, rice, sorghum, millet and other dozen varieties, staple food also began to appear rice, porridge and cakes, beans from the staple food gradually become a side dish. In fact, the history of porridge is a little earlier than rice, when people invented pottery, they began to cook grain for porridge. There is no word for rice in the oracle bone inscriptions, but there is the word strained, which is shaped like the shape of boiling rice in the li, and the shape of hot air rising.