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面条是人类的主要食品之一。面条分为两大类，即中华面条和意大利面条。有关面条的起源与演化至今仍然是学术界讨论的热门话题。本文根据考古学的发现和文献资料，讨论了中华面条的起源问题，分析了中华面条演化脉络，编制了与面条有关的考古发现年代表。作者认为， “饼”是中华面条的原始雏形；剁荞面是中华面条的早期形态；饸饹面是挤压面条的鼻祖，是面条规模化生产的初级形式。手擀面是小麦引入西域、关中和中原后，在剁荞面和烙饼工艺的基础上发展起来的一种擀切结合的家庭食用面条。拉条子是兰州拉面的祖先；拉面是手工挂面的雏形。

英文摘要:

Noodle is one of the staple foods for human. Noodles there are two major categories, namely, Chinese noodle, and Italy pasta. About the origin and evolution of the noodles are still hot topic for academic discussion. Based on the archaeological discoveries and literatures, in this paper the historic origin of Chinese noodles was discussed, the evolution step of Chinese noodle was analyzed, and a chronology of archaeological discoveries related to the Chinese noodles was prepared. The author thought that the “ cutting flat pie” was the original prototype of the Chinese noodles; the cutting buckwheat noodle was an earlier form of Chinese noodles; Hele noodle made by hele tools was the founder of extruded pasta, and a primary form of noodle production in bigger scale. Handmade noodles were wheat after the introduction to western region, and to the central plains of China, combined with a rolling and cutting processing skills based on the cutting buckwheat noodle and the cutting flat pie, developed family eating noodles as today. Xinjiang noodle (Latiaozi) was the ancestor of Lanzhou hand-extended noodles; Lanzhou hand-extended noodle was the rudiment for Chinese dried noodles made by hand.

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