Braised noodles are usually mutton noodles, mainly because the mutton soup is delicious. There are many specialized mutton soup shops that sell braised noodles.

There are also beef braised noodles, which are found in suburban counties of Zhengzhou, and some people especially like to eat them. Others are mutton braised noodles.

If the soup is too oily, the soup will be average; if beef soup is clear and less oily, the soup will be average; only if mutton soup is made, the soup will be milky white and pure in taste, and it can make a delicious stew.

Eating braised noodles does not mean eating noodles. The dough is cheap, three slices for one yuan.

To eat braised noodles, you eat mutton and chili oil, and drink thick soup.

Beef and mutton are more nutritious than pork, but we Han people are used to eating pork and feel it tastes more delicious than beef and mutton. According to the Hui people, pigs are too lazy.

When the Han people make braised noodles, they still use pork belly, which is delicious.

The Hui people use beef bones. Places such as Zhengzhou, Henan where most people eat mutton soup noodles, Kaifeng and Shangqiu. Why do they have a unique love for mutton? That’s because these places have relatively dense

Hui people gathering area.

This kind of mutton soup has white meat and beef stew. The mutton soup has green vegetables and kelp noodles as auxiliary noodles. Put it in a bowl and add beef stew. It is a bit like braised beef noodles.

Among the above, there are also some braised bean curd chicken? When I took refuge in Shanxi, I still used braised noodles to replenish my body and keep out the cold.

It was not until Pang Sifu, the master chef of the Manchu-Han banquet, escaped from the palace and lived in seclusion in the Henan section of the Yellow River that the talent of mutton braised noodles was spread among the people.

The soup of mutton braised noodles is boiled mutton soup. The soup is milky white, flavorful and refreshing.

As for the source of meat, the slaughter of farm cattle was strictly prohibited in the past. Even if the slaughter was later allowed, beef is still not as easy to obtain as mutton. After all, cattle are the main labor force of farmers and are precious animals.

The third is the taste. When eating so much, it is usually mutton soup, because the soup is rich and delicious. Many stores only sell soup and meat. The price is the same regardless of the size of the bowl.

The boss said that our soup was worth more than the noodles.

There are also beef ones, which are relatively rare. I have also eaten pork ones, which are even rarer.