Dengfeng's Braised Noodles Essay on Henan Braised Noodles 500-Word Essay Braised noodles are a specialty delicacy in Henan and have a long history.

It is a traditional snack with meat, vegetables, soup, vegetables and rice. It is delicious, economical and famous in the Central Plains and spread all over the country.

According to different ingredients, braised noodles can be divided into: mutton braised noodles, beef braised noodles, three fresh noodles braised noodles, five fresh braised noodles and so on.

Luoyang's water banquets, Kaifeng's steamed buns, and Zhengzhou's braised noodles are three equally famous delicacies in Henan.

Braised noodles are made from high-quality high-gluten flour, supplemented with stock and a variety of side dishes, and are a kind of pasta similar to lasagna.

The soup is gluten-free and highly nutritious.

The noodles are made from high-quality white flour, mixed with an appropriate amount of salt and alkali, and mixed with warm boiled water to form a dough that is softer than dumpling noodles. Knead it repeatedly to make it tougher, leave it for a period of time, and then roll it into a dough that is four fingers wide and 20 centimeters wide.

Spread vegetable oil on the outside of a long dough piece, mark each piece, cover with plastic paper and set aside.

The soup is made of top-quality tender mutton and mutton bones (split open to expose the marrow in the middle) for more than five hours. It is first boiled over high heat and then simmered over low heat. Seven or eight Chinese medicines are added to the soup, and the bone oil is boiled out.

The cooked soup is white and bright, just like milk, so some people call it white soup.

The auxiliary ingredients include shredded kelp, shredded tofu, vermicelli, coriander, quail eggs, sea cucumbers, squid, etc. When serving, small dishes of coriander, chili oil, sugar garlic, etc. are taken out.

Zhengzhou is known as the "City of Noodles", with noodle restaurants all over the city's Huajie alleys.

When outsiders come to Zhengzhou, the first thing they think of is to try the authentic mutton braised noodles; the local people’s reserved dish for entertaining relatives and friends is also the fragrant braised noodles.

Let’s introduce the famous braised noodles and braised noodle restaurants in Zhengzhou. Heji Mutton Braised Noodles is a traditional snack with meat, vegetarian, soup, vegetables and rice. It is famous in the Central Plains for its delicious taste and economical value.

In May 1994, it won the title of "All-China Halal Famous Brand Flavor Food".

In December 1997, it won the title of "Chinese Famous Snacks".

Heji Mutton Braised Noodles uses the best fresh mutton, soaks it repeatedly and puts it in the pot, skims off the blood, adds all the aniseed ingredients, and cooks the meat until tender.

In addition, refined white flour is mixed with an appropriate amount of salt and alkali to form a soft dough, which is kneaded repeatedly to make the tendons tough.

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.

When serving, take out small dishes such as coriander, chili oil, sugared garlic, etc. to make the taste more fresh.

Heji Braised Noodles has strict operating procedures. For decades, it has insisted on serving bowls and pots without slacking off. It is deeply favored by diners and has become a well-known delicacy in Zhengzhou. Foreigners often come here to taste it.

The predecessor of Hop Kee was Lao Folks Restaurant.

In 1953, Li Shaoqing and four other people took over the business. Since it was a partnership, it was renamed Hop Kee Hotel.

Since 1967, it has specialized in mutton braised noodles and changed its name to "He Kee Braised Noodle House", commonly known as He Kee.

It is said that He Kee Lamb Braised Noodles is a delicacy created by plane bombings.

During the Anti-Japanese War, Japanese aircraft frequently raided Zhengzhou. At that time, there was a famous chef named Zhao Rongguang who especially liked to eat pasta.

When the plane came, Master Zhao went to hide from the plane. When he came back, he simmered the noodles with some mutton soup and ate them.

Over time, Master Zhao discovered that the re-braised noodles were also delicious, so he devoted himself to research and put some salt and alkali in them to make them stronger. The resulting noodles had a unique flavor, and later became a popular flavored delicacy.

The only company in Zhengzhou that can compete with He Ji is Xiao Ji.

Xiao Honghe, the founder of Xiaoji Braised Noodles, was originally a Yifu noodle chef at the state-owned Changchun Hotel in Zhengzhou. After retirement, he led his two sons to open a braised noodle restaurant.

He did not follow the traditional mutton braised noodles style, but found inspiration from his specialty Yifu noodles, adding delicious and nutritious sea cucumbers and squid to the mutton braised noodles, calling it three delicacies braised noodles.

When Xiao Kee first started his business, the signboard was "Xiaoji Three Fresh Noodle House". As his reputation grew, the signboard was changed to "Xiaoji Three Fresh Noodle House". Today, the signboard of his main store has been

It was changed to "Xiao Ji Three Fresh Noodles Food City".

Huifengyuan Braised Noodles is also a genre, constituting the three major schools of Zhengzhou Braised Noodles, forming a three-legged situation.

Huifengyuan Braised Noodles is characterized by the addition of traditional Chinese medicine ingredients such as angelica and wolfberry, which has a certain nourishing effect, and the taste is also liked by many people. Friendly reminder: The essay examples given in this article about "Dengfeng Braised Noodles Essay" are only

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