High-quality high-gluten flour as raw materials, supplemented by soup and a variety of side dishes, a kind of noodles similar to lasagna. The soup is good gluten, high nutrition. The noodle is made of high-quality white flour, with the right amount of salt and alkali with warm water and become softer than dumpling dough, repeated kneading, so that it is tough, placed for a period of time, and then rolled into a four-finger wide, twenty centimeters long sheet, the outside of vegetable oil, a piece of code, covered with plastic paper for spare parts. Soup with top quality tender mutton, mutton bone (split, revealing the middle of the bone marrow) cooked together for more than five hours, first with a large fire roll and then with a small fire pot, which under seven or eight flavors of traditional Chinese medicine, the bones of the oil are simmering out of the soup out of the soup white, bright, as if the cow's milk, so some people also called the white soup.

In Yongfu Road, a Xinxiang people open Henan traditional chow mein hall. Mr. Wang, the owner of the store, said that Henan braised noodles evolved from Xi'an steamed buns, which were brought to Henan during the Qing Dynasty, and evolved into braised noodles because the people in Henan don't like steamed buns but prefer noodles. Nowadays, the soup in the braised noodles can vaguely smell the flavor of Xi'an steamed buns. The soup is made of mutton and mutton bones, which are boiled together for more than five hours, and seven or eight flavors of traditional Chinese medicines are put into the soup to make it thick. The noodle used for braised noodles is called tugging noodle, which is characterized by its smoothness and strength. Locally in Henan, Zhengzhou is most famous for its "Heji Chow Mein"; Xinxiang is most famous for its "Yuanyang Chow Mein"; and Guangzhou's "King of Chow Mein" has a combination of "Heji Chow Mein" and "Yuanyang Chow Mein" on the basis of its "Yuanyang Chow Mein". The "King of Chow Mein" in Guangzhou has a combination of the practices of Heji Chow Mein based on the original Yang Chow Mein, and the flavor is more "correct".

Lamb braised noodles in clear soup (also known as white soup) is the main, and in recent years there has been the emergence of marinade soup, Xinxiang "Xiao Bei Street" of lamb marinade, like Guangzhou stewed beef brisket. The mutton soup of mutton braised noodles has mutton and mutton bones (in the store of the king of braised noodles, dozens of kilograms of mutton bones and mutton are used every day to make the soup), supplemented with vermicelli, shredded seaweed and other ingredients. , supplemented with vermicelli, shredded seaweed, goji berries, cilantro and so on. The thickness of braised noodles is like a lily petal, smooth outside and tough inside, chewing with tension, divided into segments to eat. Eat a foot long, and then drink the soup. Mutton braised noodles are served with mutton soup, seafood braised noodles are served with seafood soup, and so on. Price: $5/small bowl, $6/medium bowl, $7/large bowl.