In this study, five different varieties of Chinese wheats: “Jimai 22”, “Yannong 19”, “Yannong 5158”, “Aikang 58”, “Lunxuan 988” from the main producing area in China: Shanxi, Anhui and Henan were selected. The main physical and chemical characters, such as the content of protein, ash, starch, et al, as well as the farinograph property of flour milled by those five different varieties of wheats, were described, and the sensory evaluation and textural properties (TPA) of fresh noodle made from those flour were determined. The correlation between wheat quality and farinograph property and quality of fresh noodles were all analyzed. The result showed that the amylose and ash content of wheat had extremely significant negative correlation (P＜0.01) with the sensory evaluation score of fresh noodles, while, had extremely significant positive correlation (P＜0.01) with the TPA parameters: hardness, gumminess and chewiness; the contents of amylopectin, protein, ash and wet gluten had extremely significant positive correlation with the sensory evaluation score of fresh noodles, while had extremely significant negative correlation (P＜0.01) with the TPA parameters: hardness, gumminess and chewiness. However, the content of fat had significant negative correlation (P＜0.05) with the quality of fresh noodles. As for the correlation between wheat flour farinograph property and quality of fresh noodle made from those flour, we found that the stability and quality number of wheat flour had extremely significant positive correlation (P＜0.01) with quality of fresh noodle; the softening and MTI of wheat flour had extremely significant negative correlation (P＜0.01) with quality of fresh noodle; the development time and bandwidth at peak of wheat flour had significant positive correlation (P＜0.05) with the quality of fresh noodles; the water absorption of wheat flour had significant negative correlation (P＜0.05) with the quality of fresh noodles. Then, the multiple linear regression model between the quality characters of wheat and the sensory evaluation score of fresh noodles were along with the TPA parameter: hardness was established by multiple linear regression analysis. The value of R of those two models were 0.983 and 0.993, respectively; The significance of those two models were all extremely significant (P＜0.001). The verify experiment showed that the actual value of the sensory evaluation score of fresh noodles was 71 with the predicted value from model was 70.3; The actual value of TPA hardness was 5.938 kg with the predicted value from model of 6.050 kg. The model can predict the quality of fresh noodles by wheat quality.