Baidu said that braised noodles originated when the Eight-Power Allied Forces marched into Beijing. Empress Dowager Cixi fled to Shanxi for refuge. She still remembered to use braised noodles to replenish her body and ward off the cold. She repeatedly sent the manager Li Lianying to order tribute goats to make braised noodles. By eating it, the danger of cold-related diseases is relieved in time. It was not until the end of the Qing Dynasty that Pang Enfu, the master chef of the Manchu and Han banquets, escaped from the palace and lived in seclusion in the Henan section of the Yellow River because he was unwilling to be restrained by the strict laws of the imperial kitchen. The authentic Yuanyang Braised Noodles became popular among the people.

During the Anti-Japanese War, Japanese planes frequently raided Zhengzhou. At that time, there was a famous chef named Zhao Rongguang who especially liked to eat pasta. When the air raid came, Master Zhao went to hide from the plane. When he came back, he simmered the remaining noodles with some mutton soup and ate them. Over time, Master Zhao found that the noodles were also delicious when cooked again, so he devoted himself to research and put some salt and alkali in them to make them stronger. The noodles made in this way have a unique flavor, and later became a popular delicacy.

? There are many types of braised noodles, such as mutton braised noodles, three-delicacy braised noodles, five-delicacy braised noodles, etc. Each place has its own way of doing it, and each place has its own flavor.

? What I like to eat the most is the Ye County Braised Noodles from my hometown.

? The main feature of Yexian braised noodles is mutton stewed in hot pot. The noodles made with high-quality flour are fine and smooth, soft and fragrant, smooth and delicious; the braised noodle soup uses fresh lamb chops and lamb hoof bones. , stewed with a little more flavorful five-spice seasoning, fat but not greasy, light but not thin, paired with the store's homemade mutton fry and caramelized chili oil, the color is delicious.

The first time I ate braised noodles was when I was in elementary school. In the late 1980s, there were very few restaurants in the county, and the three state-owned canteens had no chefs who knew how to cook. The first people to open a noodle shop were a couple from a Yamenkou family. The man learned the art of making braised noodles from somewhere and opened a noodle shop in his home. Although the place is cramped, there is an endless stream of diners.

? Dad has been coveting this delicacy for a long time, but he never dared to take a step beyond it. Because my mother, who works in the hospital, does not agree to eat in restaurants with extremely poor sanitary conditions.

My sister went to the provincial capital for the first winter vacation of college. Dad happily asked Mom for instructions: Our eldest daughter is coming back and will be home in the afternoon. I think we should stop cooking and go eat braised noodles. My mother thought for a long time: It can be eaten, but it must be served in a pot at home.

My dad and I cheered, waiting for the moment my sister came back.

I finally bought the braised noodles. I filled a bowl with excitement and excitement. I tasted the noodles and it was chewy; I took a sip of the soup and it was salty but very fragrant.

The salty aroma is my first impression of braised noodles.

With the increasing prosperity of the market economy, many restaurants have opened on the street near my home. Of course, there is also a clean noodle restaurant with a large courtyard. Of course, this is a noodle restaurant that meets my mother’s hygiene standards and allows us to dine in.

But I think the direct reason is the boss’s wife. The landlady is from the same family as my mother, both have the surname Zhang. The landlady affectionately calls my mother "Sister Zhi".

In fact, putting aside the factor of changing marriage, the braised noodles from the owner surnamed Zhang’s family are indeed good.

During my high school years, I went home for a day and a half every four weeks. So, in order for me to improve my food, my father always had a meal of braised noodles when he came back from school. I like to eat in the winter season. At that time, the proprietress would always serve a large portion of chopped garlic sprouts. The garlic sprouts were very fresh and green. You could grab a handful and put them into the noodle soup and take a sip. It would be so fresh that it would make you forget everything.

The most vivid thing about Yexian Braised Noodles is that the braised noodles must be eaten in Ye County to be authentic. Noodles from Yexian County, water from Yexian County, sheep from Yexian County, and masters from Yexian County, the braised noodles made in this way are authentic.

It has been many years since our family left our hometown of Yexian. Going back to our hometown to have braised noodles has almost become a luxury. There are also many braised noodles in Zhengzhou, such as Heji, Xiaoji, Yufengyuan...but I always feel that they can't satisfy my taste buds.

Salty flavor is still my basic requirement for braised noodles.

It was about two years ago, in the winter. I went back to my hometown. After finishing the work, I felt that no matter what, I had to let myself have a bowl of braised noodles before returning to Zheng.

The street is still the same, with more and more shops, but I will still remember that noodle shop that haunts me.

? Yes, nothing has changed. The proprietress named Zhang is still soliciting business at the table at the door. I didn't dare introduce myself, for fear that the enthusiastic landlady wouldn't take my money.

? "Well...a bowl of braised noodles" I was a little timid.

The landlady was startled for a moment, then suddenly raised her voice and said: Hey! Are you the third child in Sister Zhi's family? !

I finally recognized it.

The braised noodles I ate that time were a little heavier - a lot of meat.

The garlic sprouts are still a large portion, fresh and green.

A plate of salty food fried by the proprietress herself was also given.

Jia Pingwa once said, "The human stomach has a memory function."

Everyone has a hometown, and everyone has a mother. If you are used to eating the flavors of your hometown, no matter how unpalatable it is, it will become a habit; if you eat too much of your mother’s cooking, no matter how bland it is, it will still be warm.

No matter how long they run or how far they go, travelers still remember that bowl of hot noodles. The first thing I do when I get home is to call my friends, eat a bowl of familiar taste, and chat about the past for a long time.

There is always a saying in Hong Kong TV series: Are you hungry? I’ll give you a bowl of noodles. This is a request for friendship after a quarrel, and it is also a show of affection during sweet moments.