Sorghum has been cultivated in China for at least 5000 years. According to ancient records, sorghum is called Shu Qi, Mi, Liuhe Festival, Ground Beam, Wuhe and Jim. Guangya said: "The northernmost five rivers in Saibei are planted by farmers in case other crops are not ripe." Li Shizhen's Compendium of Materia Medica in the Ming Dynasty records: "Shu Shu and northern species have been cultivated for 4,900 years." "The Complete Collection of Agricultural Books" said: "It is especially suitable for those who are not suitable for growing wheat and grain in the north to plant it here and go to beginning of autumn in the next five days. Although the water is ten feet deep, it is not bad. " On page 549 of Lu 'an Prefecture Records, it is recorded that "Liang is the eldest son and should stay in the village". Due to the suitable geographical conditions, sorghum in Changzhi area contains more nutrients such as carbohydrate, protein, fat, phosphorus, calcium and riboflavin. Sorghum is peeled and shelled and ground into powder, commonly known as red noodles. After steaming, boiling and scalding, it can be made into various pasta foods, such as farm dishes and flavor snacks, such as taking away, holding pieces, cooking fish, steaming tadpoles, picking stocks, stuffing, steamed dumplings with red noodles and so on. "Red face and black stripes" is a characteristic variety of Changzhi. This kind of noodles, with pickled mustard leaves or pickled vegetables, bean sprouts, tofu and vermicelli, tastes very simple. According to legend, "black stripes" originated in Guangxu period of Qing Dynasty. At that time, famine was frequent in Zezhou area. In order to survive, ordinary people had to grind sorghum rice into flour, scoop it into paste and water it. A family named Zhao in Fengtai, Zezhou, married a daughter-in-law and went to the kitchen to cook five days later. My mother-in-law asked her to cook a sticky meal. When she scooped sorghum noodles, she accidentally knocked the bean noodles in, so she had to continue to scoop them by mistake, and the result became a thick paste. Afraid of her father-in-law's anger, the new wife secretly grabbed two handfuls of white flour and put them in the batter, kneaded them into hard dough, rolled them into large pieces with a rolling pin, cut them into strips the width of a skirt, cooked them in a boiling pot, fished out the soup and put it in a bowl for her father-in-law. As soon as the parents-in-law stirred with chopsticks, they asked her what was going on. The new wife has to tell the truth. My parents-in-law ate tough, smooth and appetizing noodles and said, "This black strip is really delicious." Since then, the eating method of "black kudzu" has spread among the people in Shangdang area. Moreover, the street vendors also moved the black stripes to the market for sale, which was praised by diners.