Speaking of Henan cuisine, we must mention Zhengzhou’s braised noodles.

Braised noodles are a traditional Henan cuisine that includes meat, vegetables, soup, vegetables and rice. It is a Henan cuisine. This dish uses high-quality high-gluten flour as raw material, supplemented with stock and a variety of side dishes, similar to lasagna.

It is famous in the Central Plains for its delicious taste, good gluten soup, economical, and rich nutrition. It is available all over the country. There are many types of mutton braised noodles, three-delicacy braised noodles, five-delicacy braised noodles, etc. It is one of the three major delicacies in Henan.

The essence of braised noodles is all in the soup. It uses the best tender mutton and mutton bones to cook for more than five hours. First, boil it over high heat and then simmer over low heat. Seven or eight Chinese medicines are added. The soup is as white and bright as milk.

Same, so some people call it white soup. At the bottom, put the original broth in the pot, pull the noodles into thin strips and put them into the pot. The supplementary ingredients include shredded kelp, shredded tofu, vermicelli, coriander, quail eggs, sea cucumber, squid, etc., and serve it.

Small dishes of coriander, chili oil, candied garlic, etc. are also available.

Dishes Development The noodles used in Henan Braised Noodles are pulled noodles, which are similar to ramen noodles, but slightly different. Generally, refined white flour is used, mixed with an appropriate amount of salt and alkali to form soft noodles, and the noodles are kneaded repeatedly to make the noodles tough.

The essence of braised noodles is all in the soup. The mutton soup should be made of high-quality fresh mutton. After repeated soaking, put it in the pot, skim off the blood, add all the aniseed ingredients, and cook the meat until tender. At the bottom, put the original broth in the pot.

Pull the noodles into thin strips and put them into the pot, add the mutton, and garnish with day lily, fungus, and water vermicelli strips.

When served with small dishes of coriander, chili oil, sugar and garlic, it tastes fresher. Because the noodles are fragrant and the meat is rotten, the flavor is rich, and the price is cheap. It has become the most typical snack in the Central Plains.

This noodle was also called soup cake during the Han and Wei dynasties. The name gradually changed after the Tang Dynasty. In the Song Dynasty, Bianjing restaurants offered pork noodles and Da'ao noodles. Later, it was often called mutton braised noodles because of its soft and smooth tendons and mellow and warm soup.