Chinese food using wheat flakes is provided to dispense with the use of chemical additives such as soda for increasing the elasticity of noodles. Wheat flakes with a black bean sauce are prepared by the steps of: (a) mixing 100wt.pt. of wheat flour, 1~5wt.pt. of salt, 5~10wt.pt. of bean flour, 5~15wt.pt. of egg, and 30~50wt.pt. of water, based on the total weight of the wheat flour, and kneading the mixture; (b) aging the dough for 24hr, and forming it into wheat flakes; (c) boiling the wheat flakes at 100~120°C for 2~4min; (d) adding 3~10wt.pt. of meat, 20~50wt.pt. of vegetables(carrot, onion and potato), 5~15wt.pt. of black bean paste, and 0.5~1.5wt.pt. of seasoning ingredients(sugar and garlic), based on 50wt.pt. of the wheat flakes, and frying all the ingredients over high heat for 2~5min to make a black bean sauce; and (e) mixing the black bean sauce to the boiled wheat flakes. Wheat flakes in a hot broth with seafoods and vegetables are prepared by the steps of: (i) mixing 100wt.pt. of wheat flour, 1~5
