1. When Eight-Nation Alliance marched into Beijing, Empress Dowager Cixi fled to Shanxi to take refuge, still remembering to use Huimian Noodles to tonify the body and drive away the cold, and repeatedly sent Li Lianying Zhaogongshan sheep as Huimian Noodles food, which promptly relieved the cold disease. It was not until the end of the Qing Dynasty that Pang Enfu, the chef of the Manchu-Han banquet, escaped from the palace and lived in seclusion in the Henan section of the Yellow River because he was unwilling to be bound by the harsh laws of the imperial palace, and the authentic Yuanyang Huimian Noodles was handed down to the people.

2. During the Anti-Japanese War, Japanese planes often attacked Zhengzhou. At that time, there was a famous chef named Zhao Rongguang who especially liked pasta. When the air raid came, Master Zhao went to hide from the plane. When he came back, he added some mutton soup stew to the remaining noodles before eating. Over time, Master Zhao found that the re-stewed noodles were also delicious, so he devoted himself to research and put some salt and alkali in them to make them stronger. The noodles made in this way have a unique flavor, which later became a popular flavor food.

Extended information:

Huimian Noodles can be divided into mutton Huimian Noodles, beef Huimian Noodles, three fresh Huimian Noodles, five fresh Huimian Noodles and so on according to different ingredients. The essence of Huimian Noodles lies in the soup. When serving, put the raw juice broth in the pot, pull the noodles into thin strips and put them into the pot. When serving, take out small dishes such as coriander, Chili oil, sugar and garlic.

The noodles used in Huimian Noodles, Henan Province are pulled noodles, which are similar to those used in Lamian Noodles, but slightly different. Generally, white flour is mixed with appropriate amount of salt and alkali to form soft noodles, which are repeatedly kneaded to make them tough. The essence of Huimian Noodles lies in the soup. The mutton soup should be made of good fresh mutton. After repeated soaking, it will be put into the pot, skimming the bleeding foam, adding the whole aniseed and boiling the meat.

Huimian Noodles takes high-quality high-gluten flour as raw material, supplemented by broth and various side dishes, which is a kind of pasta similar to lasagna. The soup is cooked with the first-class tender mutton and sheep bones (split to expose the bone marrow in the middle) for more than five hours. First, it is boiled with strong fire, and then it is boiled with small fire. Among them, seven or eight Chinese medicines and bone oil are boiled out, and the boiled soup is white and bright, just like milk, so some people call it white soup.

auxiliary materials include kelp silk, thousand pieces of silk, vermicelli, coriander, quail eggs, etc. When serving, small dish soup such as coriander, chili oil, sugar garlic, and shredded chili is taken out, which can be divided into two types: noodle soup and fried noodles.

Reference: Baidu Encyclopedia-Huimian Noodles.