Yi Bingshou, a native of Ninghua, Fujian, was appointed as the magistrate of Yangzhou twice. He likes to entertain and sing with literati, and the family is often full of guests, often one seat after another, and the chefs at home are deeply overwhelmed. To this end, Yi Bingshou thought of a way: he mixed flour and eggs with water, rolled them into noodles, rolled them into balls, dried them, fried them in an oil pan until golden brown, and put them away. When tourists come, just bring the dough, put it in a bowl, rinse it with boiling water, and add seasoning to make a bowl of smooth and delicious noodles, which is very convenient for entertaining sporadic tourists. As soon as this method came out, people followed suit and called the instant noodles invented by Yi Bingshou "instant noodles". Today, some manufacturers still refer to the instant noodles they produce as "instant noodles", such as "three fresh instant noodles", "beef instant noodles" and "chicken-flavored instant noodles".