In the early 1930s, there was a vegetable vendor named Li Bao in Chang Di Street, Hankou, who made a living by selling bean jelly and noodle soup around Guandi Temple. One day, it was extremely hot and many leftover noodles were not sold out. He was afraid that the noodles would turn sour and deteriorate, so he cooked and drained the leftover noodles and hung them on the chopping board. Accidentally knocked over the frying pan on the case and spilled sesame oil on the surface. When Li Bao saw this scene, he had no choice but to mix the noodles with oil and air dry them again. The next morning, Li Bao scalded the cooked noodles with oil in boiling water, scooped them up, drained them, put them into a bowl, and then added seasonings selling bean jelly to make them steaming and fragrant. People rushed to buy and ate with relish. When someone asked him what noodles he was selling, he blurted out "Regan Noodles". From then on, he monopolized this kind of noodles, not only people rushed to taste it, but also many people learned from him.

A few years later, a man named Cai opened a noodle restaurant named Ji at the intersection of Zhongshan Avenue and Zhongshan Road, and ran a famous Regan Noodles Pavilion. Later, he moved to Zhongshan Avenue opposite Hankou Water Tower and changed his name to Wuhan Regan Noodles.

After more than 50 years, in 1980s, Regan Noodles was introduced to Xinyang City, Henan Province, and it was changed according to Xinyang's dietary characteristics and taste habits, and developed vigorously in Xinyang. It has become Xinyang people's favorite breakfast, and it has been the first breakfast for a long time. Regan Noodles originated in Wuhan and is also very popular in Xinyang.