Henan. Hui Mian is a traditional Henan cuisine with meat, vegetarian food, soup, vegetables and rice, which belongs to Henan cuisine. The noodles are made of high-quality high-gluten flour, supplemented by broth and a variety of side dishes, similar to lasagna. It is famous for its delicious taste, good gluten and rich nutrition, and it is spread all over the country. There are many kinds of mutton, such as emblem noodles, three-county emblem noodles and five-county emblem noodles. It is one of the three major snacks in Henan.
The essence of Hui noodles lies in soup, which is boiled with fine tender mutton and sheep bones for more than five hours. Cook with high fire first, then with low fire. After adding seven or eight kinds of traditional Chinese medicines, the boiled soup is white and bright, just like milk, so some people call it white soup. When serving, put the raw juice broth into the pot, pull the noodles into thin strips and put them into the pot. Accessories are shredded kelp, shredded tofu, vermicelli, coriander, quail eggs, sea cucumber, squid, etc. And when serving, bring out side dishes such as coriander, Chili oil, sugar and garlic.
Second, the origin and history of Huimian Noodles
1. When Eight-Nation Alliance went to Beijing, Empress Dowager Cixi fled to Shanxi for refuge. She still keeps in mind that Hui Mian is used to nourish the body and drive away the cold, and has sent Li, the general manager, to eat Hui Mian for many times, which has relieved the cold disease in time. It was not until Pang Enfu, the chef of the Manchu-Han banquet in the late Qing Dynasty, escaped from the palace and lived in seclusion in the south section of the Yellow River because he didn't want to be bound by the strict laws of the palace kitchen. The authentic Yuanyang Huimian Noodles became a folk artist.
2. During the War of Resistance against Japanese Aggression period, 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 to the remaining noodles to stew. 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 the taste stronger. The noodles made by this method have unique flavor and later become a popular flavor food.