1. Emperor Taizong's theory of falling victim

It is said that before he ascended the throne, Li Shimin fell ill on his way to escape in the dead of winter, and was fortunately taken in by a farmer. The farmer is simple, butchering the milu deer to stew soup, and being forced to chase after the troops to pull the live noodles into the pot. Li Shimin ate it, and the cold disease healed. After the accession to the throne, Li Shimin sent someone to search for it, and ordered the chef to learn skills. As a result, there were more "Kirin noodles" in the imperial meals of Tang Palace. Later, because of the scarcity of elk, goats were used instead, and gradually evolved into Huimian Noodles.

2. Huimian Noodles, Henan

Guo Zixing, the chef of Changge, opened a noodle restaurant in Beijing during the Guangxu period. Because extortion often happens, I asked my fellow countryman Yang Hanlin for help. Yang Hanlin is Yang Peizhang, a native of Changge, and the post-official to the deputy capital of Douchayuan. Yang Hanlin hired Guo Zixing as a cook to protect Guo Zi.

After the Revolution of 1911, Yang Hanlin and Guo Zixing retired to their hometown. Encountering a cold in autumn, Guo Zixing tried to cook noodles for Yang Hanlin with big bones and minced meat and some tasty Chinese herbal medicines. Unexpectedly, it won Yang Hanlin's approval and became Yang's daily diet from now on. In nine years of the Republic of China, Yang Hanlin died in his hometown of Changge. Before he died, he gave Guo Zixing silver to open a shop again, and told Guo Zixing not to lose Huimian Noodles. Unexpectedly, at that time, bandits were rampant in Changge, and the officers and men could not suppress it. The situation was unstable and there was no chance to open a shop again. Guo Zixing has a distant relative who lives near Huayuankou on the bank of the Yellow River. In order to survive, he has to go there. Huimian Noodles was introduced to Zhengzhou by Guo Zixing at this time.

3. Japanese planes bombed Zhengzhou.

Huimian Noodles was created by Zhao Rongguang, a chef from Changyuan. Zhao Rongguang likes pasta, especially noodles. During the War of Resistance against Japanese Aggression period, hotels in Zhengzhou were often closed because of air raids, and sometimes chefs were eager to flee for their lives as soon as they took up their rice bowls. At that time, food was in short supply, and Master Zhao could not bear to throw away the leftovers. After the air raid, he added the leftovers to the soup stew before eating. Over time, Zhao Rongguang found that the re-stewed noodles were delicious, so he put some raw materials such as salt and alkali in the noodles to make the noodles stronger and have a special flavor, which became a main food variety of the shop assistants. Later, some old customers inadvertently found that the noodles eaten by the clerk were very distinctive and asked the restaurant to sell them. Zhao Rongguang began to elaborate Huimian Noodles. He chose the best fresh mutton, put in all kinds of raw materials to boil the meat, used the original juice broth when the noodles were put into the pot, and then added mutton, day lily, fungus, etc., which was very delicious, so Huimian Noodles gradually became the best-selling variety in the store.

4. The transformation of Henan mutton paomo master said

It is said that Wei's Huimian Noodles evolved from Xi 'an paomo. Xi 'an paomo was introduced to Henan in the Qing Dynasty, because Henan people did not like to eat steamed buns but liked noodles, so a Henan mutton paomo master improved it into Huimian Noodles. Fans of mutton bread in soup said that all the soup in Huimian Noodles can vaguely smell the taste of Xi 'an bread in soup.

5, Shanxi Hui traditional pasta theory

According to legend, during the Yongle period of the Ming Dynasty, Zhu Mo, the son of Zhu Yuanzhang, often visited the people when he was in Luzhou (now Changzhi County, Shanxi Province). One autumn, when he was traveling to Xixi Village and Bayi Village outside the south gate, he came across a Hui girl who sent mutton to her grandfather (gē) (the people in Changzhi County called the lasagna Laoge). Seeing that Shen Wang was very hungry, the little girl poured Shen Wang half a bowl. Shen Wang ate and said, "It's delicious! Delicious! "

when Shen Wang returned to the Wangfu, he was obsessed with the half bowl of "old mutton", so he sent someone to find the Hui girl and hired her as the chef of Wangfu. After the death of Shen Wang, the Hui cook left the Wangfu and set up a tent and stove in the market to open a noodle restaurant, which specializes in "old mutton noodles". Many local Hui people learned from her how to make "old mutton noodles". Because the "old mutton" is delicious, it gradually spread to Henan, Shaanxi, Gansu, Ningxia, Hebei, Tianjin and other places.

In addition to these five legends, laofengang, Zhengzhou, which was once as famous as Tianqiao and Tianjin 1 years ago, is the birthplace of Huimian Noodles, and there are legends such as Dayu's flood control and Anshi Rebellion.