Legend has it that before Li Shimin ascended the throne, he fell ill on his way to escape in the middle of winter, but fortunately he was taken in by a farmer. Farmers are very simple, killing elk to stew soup, and being forced by the army to chase the noodles and cook them. Li Shimin ate it and recovered from his cold. After he acceded to the throne, Li Shimin sent someone to look for it and ordered the chef to learn skills. As a result, there are more "Kirin noodles" in the imperial meals of Tang Palace. Later, because of the scarcity of elk, goats were used instead and gradually evolved into emblem faces.
I am a registered Beijing official chef who has created his own theory.
Henan stewed noodles
During Guangxu period, Guo Zixing, the chef of Changge, opened a noodle restaurant in Beijing. Because extortion often happens, I asked my hometown Yang Hanlin for help. Yang Hanlin, the word Yang, is from Changge, and is the deputy director of Duchayuan. Yang Hanlin hired Guo Zixing as a chef to protect Guo Zi.
After the Revolution of 1911, Yang Hanlin retired with Guo Zixing. I caught a cold in autumn. Guo Zixing tried to make noodles for Yang Hanlin with big bones, minced meat and some delicious Chinese herbal medicines. Unexpectedly, it was recognized by Yang Hanlin and became Yang's daily diet. In nine years, Yang Hanlin died in his hometown of Changge. Before he died, he gave Guo Zixing money to reopen the shop and told Guo Zixing not to lose Huimian Noodles. Unexpectedly, at that time, the bandits in Changge were rampant and the officers and men could not suppress them. The situation is unstable and there is no chance to open another shop. Guo Zixing has a distant relative who lives near Huayuankou on the bank of the Yellow River. To survive, he must go there. At this time, Guo Zixing introduced the meeting to Zhengzhou.
Japanese planes bombed Zhengzhou.
The emblem was created by Changyuan chef Zhao Rongguang. Zhao Rongguang likes pasta, especially noodles. During the period of War of Resistance against Japanese Aggression, hotels in Zhengzhou were often closed because of air raids, and sometimes chefs were in a hurry to run for their lives as soon as they took up their rice bowls. At that time, food was in short supply, and Master Zhao couldn't bear to throw away the leftovers. After the air raid, he added the leftovers to the stew before eating. Over time, Zhao Rongguang found the re-stewed noodles delicious, so he put some raw materials such as salt and alkali in the noodles to make them thicker and have a special flavor, which became a major food variety for the shop assistants. Later, some old customers inadvertently found that the noodles eaten by the clerk were very distinctive and asked the restaurant to sell them. Zhao Rongguang began to elaborate Huimian Noodles. He chose the best fresh mutton, put all kinds of raw materials in cook the meat, used raw juice broth when the noodles were put into the pot, and then added mutton, day lily, fungus and so on. It's so delicious that Hui Mian has gradually become the best-selling variety in the store.
4. On the transformation of Henan mutton paomo masters.
It is said that Huimian Noodles of Wei evolved from an Paomo and was introduced to Henan in the Qing Dynasty. Because people in Henan prefer noodles to steamed buns, a Henan mutton paomo master changed paomo into Huimian Noodles. Fans of mutton paomo said that all the soups in Hui noodles could vaguely smell Xi 'an paomo.
5. Shanxi Hui traditional pasta theory.
According to legend, during the Yongle period of the Ming Dynasty, Wang Shen Zhu Mo, the son of Zhu Yuanzhang, often visited people when he was in Luzhou (now Changzhi County, Shanxi Province). One autumn, when he was traveling in Xixi Village and Bayi Village outside the south gate, he came across a Hui girl who sent mutton to Grandpa (gē) (Changzhi County's people call him brother lasagna). Seeing that Wang Shen was hungry, the little girl poured Wang Shen half a bowl. Wang Shen ate and said, "It's delicious! Delicious! "
When Wang Shen returned to Wang Fu, he couldn't forget the half bowl of mutton, so he sent someone to find the Hui girl and hired her as a chef in Wang Fu. After Wang Shen's death, the Hui chef left Wang Fu, set up a tent and stove in the market and opened a noodle restaurant specializing in "Old Mutton Noodles". Many local Hui people learn from her how to make "old mutton noodles". Because "old mutton" is delicious, it gradually spread to Henan, Shaanxi, Gansu, Ningxia, Hebei, Tianjin and other places.
In addition to these five legends, there are other legends. For example, laofengang, which was once as famous as Tianqiao and Tianjin 0/00 years ago, is the birthplace of Huimian, and there is Dayu's flood control and Anshi Rebellion.