When it comes to Zhengzhou cuisine, people will first think of emblem. Yes, Huimian Noodles is a famous local snack in Zhengzhou.

Huimian Noodles is not only delicious, but also beautiful. The green spinach leaves are like lotus leaves, and the "mutton fish" sticks out from under the "lotus leaves", as if it has been soaked in water for too long, and can't wait to see the colorful world outside. White flour is embedded in colorful side dishes. In that case, just looking at it will make your mouth water.

Although the emblem is so beautiful, it is still quite troublesome to make.

Mixing the dough is an important step. Put salt in the noodles and live every half hour. It takes three or four times in all. Stay awake for at least three hours. Therefore, when you are going to eat Huimian Noodles in the evening, you must mix noodles in the morning, otherwise your face will be weak.

Then stew the soup with mutton with bones, only ginger, no salt. When the stew is almost rotten, take it out, remove the meat from the bones and continue to stew the bones back in the pot.

Before cooking, cut the live noodles into two centimeters wide strips, oil them on both sides, wake them up for half an hour, and finally throw away the noodles and put them in a soup pot for cooking. Add kelp, chopped green onion, coriander, shredded tofu skin and spinach before taking out.

Ok, the steaming emblem is out of the pot!

Take a sip of soup, yeah! How fresh! Pick up a badge, huh! Energetic and resilient! The emblem is delicious!

This is Huimian Noodles, a famous snack in Zhengzhou.