is a branch of Hele. Xiangning is located in the west corner of Linfen, Shanxi Province.

Xiangning people eat noodles differently from other places, so we should not underestimate the importance. There are three differences in its characteristics: first, a bowl of Hele, in addition to mutton noodles, pork, beef, squid, sea cucumber, fungus and mushrooms can be used, and carrots, yam, onion ginger and turnip are also good matches. Braised in soy sauce, seafood, halal, fried with eggs and cool. Secondly, eating Hele is not limited by time, season and occasion, nor is it influenced by the emotions of the host. When friends come from afar, relatives and friends visit and get together, have an occasional drink during holidays and leisure, take a nap during the trip, and add meals in a hurry workshop, Hele is the first choice. In addition, there are also many famous names in the content and appellation of noodles, such as: noodles with spinach juice are called Jade Hele, noodles with pumpkin or pumpkin juice are called Golden Hele, noodles with white corn flour are called Baiyu Hele, and flour is mixed with elm bark. If you accidentally happen to meet a wedding, funeral, and wedding, the scene, style and momentum of making, talking and eating Hele can make you enjoy a large-scale symphony of Hele. On the big board, seven aunts and eight aunts even said that they would cut and chop meat, choose vegetables, wash vegetables and cut vegetables. The old helmet, the uncle and brother-in-law at the edge of the big basin are shirtless, kneading and making noodles; The old aunts and sisters-in-law around the stove drink a lot of noodles, dry them and flush them, all of which are somewhat comfortable, happy, prosperous and lively. Of course, the most amazing thing is the best young strong man in the village, the whole lane or the unit. The posture of sitting upright on the stove and the bed of red jujube handed down from generation to generation are simple and thick across the cauldron, completely ignoring the boiling and transpiration below, filling a nest, pressing a pot, filling a nest, pressing a pot, thin and white as rice noodles. Finally, I went back to the soup pot with seasoning, heated it, and then poured a little bit of mutton with strong fragrance, and spread it out bowl by bowl, regardless of meals. When I was hungry, I ate, sipped and tasted it. The folks generally called it "flowing rice". The longer it flowed, the more people ate, the better the popularity of the host family. Nowadays, families with wide contacts and big portals need as much as five or six bags of flour for a wedding banquet just on the first day. A bag of flour is 51 Jin, and 6 bags of flour are 311 Jin. According to 4 bowls of noodles per catty, 6 bags of noodles are 1211-1311 bowls of noodles. The excitement of the scene and the considerable appearance can be seen from this.

In recent years, people who are tired of eating big fish and big meat don't have to go to a proper banquet no matter who holds a wedding. However, the prelude to the first day-"Eating Hele" is a must. On the one hand, it is necessary to feel the fire and feel the excitement; On the other hand, it is necessary to reflect the extraordinary communication between each other, the closeness of the relationship and the kindness of human feelings; In addition, it also reflects the old customs, new habits, eating culture and eating civilization reflected by the small noodles.

I hope that Xiangning's Hele can be like a lively human sentiment, popularity, popularity and connections, and it will last forever. Continuous, even to the mountains, even to the four seas. Let all the guests and friends remember the noodles and remember Xiangning.

remember this side of the Yellow River and the hospitable Xiangning people! Wuji buckwheat noodles is a special snack, commonly known as noodles. Slim round noodles are delicious and warm, which is very suitable for people's tastes. "Buckwheat Hele is black, tough and refreshing and can entertain guests", which is people's praise for Buckwheat Hele.

A long time ago, people without promises had the habit of eating buckwheat noodles. According to legend, Bao Qingtian, a teenager in Song Dynasty, passed through Wuji County. As soon as he arrived at the west gate of the county seat, he smelled the fragrance of buckwheat, and he hurried into a hele, calling the bartender to "serve the three bowls of buckwheat". The bartender deliberately increased the weight, filled three bowls, and brought them to Bao Zheng: "You can finish these three bowls, and my nose will make you hit three wooden sticks." Bao Zheng said, "If I can't finish it, I'll let you fill my nose with three bowls of sweet vinegar." Who knows that this hungry and hungry black man ate three bowls of Hele and three bowls of sweet vinegar. Bao Zheng shouted, "Shop assistant, get a wooden stick quickly." At this time, the bartender was scared and ran away. This story has been passed down to this day, and the infinite people always like to add more vinegar when eating buckwheat. It is said that "it is enough to eat with sour heads".

Wuji Hele is finely made, with exquisite ingredients, with special emphasis on "freshness" in the making process. First, mix all kinds of noodles in proportion, add water, knead them into smooth skin, bake them for 5 minutes, then put them into a special Hele bed across the pot. When the water in the pot boils, press them down with a press rod of the body, and the noodles will be squeezed out of the round hole, put them into the pot, cover the pot and stew for three to five minutes, and then they can be taken out of the pot and served with bowls. Grab a handful of mung bean sprouts to line the bottom of the bowl before filling the bowl. After filling the bowl, pour in chili, century-old pot soup, fresh and delicious mutton and mashed garlic, and sprinkle some coriander powder. In an instant, the aroma of buckwheat comes to the nose. The noodles are mixed and put into the mouth, soft but not sticky, crisp and tough, firm and soft, chewy and long-lasting.

Wuji Hele is not only the daily staple food of the people, but also included in the traditional recipes and given a beautiful symbolic meaning in the ceremony of marriage and praying for holidays. In the old days, the day before the wedding in Wuji County (commonly known as "Anpeng"), people must eat Hele for lunch, which means "Anpeng starts a sedan chair cake" and thinks that "Anpeng can eat Hele and grow old together". On the second day of the second lunar month, you should also eat buckwheat Hele. As the saying goes, "Long Xing's old road is full of grains, and people can eat Hele well." Especially on New Year's Eve, every household must eat buckwheat Hele to symbolize "the whole family is happy at the end of the year".

in p>2112, the production skill of Wuji Hele was listed in the intangible cultural heritage list of Hebei province. On the basis of traditional hand-made buckwheat Hele technology, Wuji people have continuously developed new varieties and made Wuji Hele into various gifts, which sell well all over the country. Xiguan Hele is a century-old Hele store in Ningjin County, Hebei Province. Xiguan Hele was founded in Guangxu of Qing Dynasty in 2118, with a history of more than 121 years. Named after the store is located in Xiguan Street in the county seat. The prepared noodles are mainly buckwheat noodles, with meat yards and soup, which have a unique flavor. Buckwheat is rich in vitamins and trace elements, and has the effects of reducing blood fat, cholesterol, blood sugar, softening blood vessels, protecting eyesight, resisting bacteria and diminishing inflammation. All the pork used is lean meat from the buttocks, which provides people with high-quality protein and essential fatty acids.

Over the past hundred years, Sun Shi's descendants have carefully developed and created a unique folk secret recipe and special production technology, forming a unique flavor of Xiguan Hele, which is smooth and strong, delicious and fragrant in soup, fat but not greasy in meat, thin but not firewood, refreshing in flavor and rich in fragrance. Eating in the mouth, beauty in the heart, endless aftertaste. Ordinary people like eating, leading cadres like eating, bosses and white-collar workers like eating, celebrities like eating, and even foreign guests are full of praise. It is suitable for all ages and never tires of eating. It has become a century-old brand loved by the people and recognized by the society. In 2112, it was rated as "Hebei Famous Food" by the Hebei Provincial Hotel Cooking and Catering Industry Association. In 2113, Xiguan Hele's production skills were selected into the intangible cultural heritage list of Hebei Province. At present, many franchisees have joined Xiguan Hele's entrepreneurial platform. This kind of buckwheat noodles is eaten in rural areas, but there are some differences in the way of eating buckwheat noodles in Tongchuan Beiguan. It is usually pressed in advance, and there should be people who specialize in pressing Hele, vendors who sell Hele, and ready-made Hele from people who specialize in pressing Hele, and there are two kinds of wheat noodles and soba noodles for diners to choose from. When the diners sit on the Hele stand and point out whether they want buckwheat noodles or wheat noodles, do you want to put chili pepper? The stall owner will quickly grab a handful of Hele and put it in a bowl, scoop the soup cooked in advance with a spoon, then buckle the bowl and go out, so repeatedly go back to Hele for three or five times.

Tongchuan Beiguan Hele is delicious. It is delicious on the tendon, and it is elastic when eaten in your mouth. You have to bite and pull hard to bite it off. Tongchuan Beiguan Hele is delicious. Fortunately, its soup is delicious. Although it is a little salty, the soup cooked with old ingredients tastes very fragrant and heavy. In addition, there are oily flowers floating on the soup, so you can't help but finish the soup. It is precisely because there are so many advantages in Hele in Beiguan, Tongchuan, that as long as I get to Beiguan, it is necessary to go to the "food street" at the bridgehead of Beiguan to eat Hele. The fragrance of Hele in Beiguan, Tongchuan can still be deposited in people's memory. When you don't necessarily think of it, you will have a desire: "Go and eat Hele in Beiguan!"

Hele in Tongchuan Beiguan is famous, and it has become a "dish" in Tongchuan banquet. Of course, this is a kind of cold hele, with thick oil wave red pepper, put it on the banquet, people will be greedy at first sight, and for a moment, chopsticks around the round table will reach it. I remember once holding an international academic seminar in Tongchuan, where all the experts and scholars from home and abroad sat at the dinner table. At this time, a dish of Hele came up, and the experts stared at Hele for a while and didn't know what it was. I took the initiative to introduce myself and said, "This is the famous Hele in our north." Seeing that they still don't understand, I think of the famous "Heluotu" in ancient China, and with its homonym, I introduce to the experts: "Do you all know Heluotu? This food is called Hele because it harmonizes its sound, and its cultural heritage is very profound. " As soon as the experts heard that it was a "cultural dish", they picked up chopsticks to hold it. As a result, a large dish of Hele was eaten up by the experts three or two times, and then the second dish was served, which was still discounted. Hele became the most popular dish at the banquet! Tongchuan Beiguan Hele is famous, and some people put up the brand of "Beiguan Hele", so in other places in Tongchuan, at some breakfast stalls, you can see the brand of "Beiguan Hele", and this kind of Hele stands. Once, I went back to my hometown, and in front of a restaurant in huangling county, I also saw a sign of "Tongchuan Beiguan Hele". At that time, I felt friendly and went to eat a bowl. Once I ate it, it really tasted like Tongchuan Beiguan Hele. When I asked, the stall owner was from Tongchuan Beiguan and had been here for a long time to do business.

Tongchuan Beiguan Hele has gained its popularity and has formed a brand effect. If someone invests in excavating its culture, developing it in series, and conducting chain operation like "Lanzhou Lamian Noodles" or "Qishan noodles with minced meat", it may make Tongchuan Beiguan Hele go to the whole country. Mutton Hele is a kind of special pasta in Weinan, Shaanxi Province, which is simple and delicious. The production method is mainly buckwheat, with mutton soup and meat from chili pepper in red oil, which is a very special food in Weinan area. For many friends who are away from home, they will go to eat a bowl of delicious mutton hele. Mutton Hele has fresh and tender mutton as an auxiliary material, which has a unique taste. In the urban and rural weddings in Hancheng, Weinan, Shaanxi, children always make mutton hele for breakfast after the full moon. I hope more people will try the mutton hele in Shaanxi.