if you live in any city for a long time, there will be unique food that will touch your taste buds and trigger your nostalgia.

Fangcheng, Henan is located in the southwest of Henan and the northeast of Wan. People here have an indissoluble bond with Huimian Noodles. Noodles in soup, noodles in fish sauce, braised noodles, pulled noodles, Zhajiang Noodles, and noodle paste from Xiaoshidian ... And Fangcheng Huimian Noodles is famous for its distinctive features. Fangcheng Huimian Noodles has a unique flavor. After years of flavor deduction, it has become the hometown flavor that local people miss.

Huimian Noodles Pavilion is the most popular restaurant in Fangcheng. The meal is coming, and the noodle restaurant is beginning to be crowded. People rushed to report at the window: "I want two taels!" " "I want three or two!" Speaking of food representatives in Fangcheng, foodies will definitely think of Huimian Noodles. Most Fangcheng people who come back from afar will go straight to the fragrant Huimian Noodles noodle restaurant and ask for a big bowl to relieve their worries about leaving their hometown. Huimian Noodles is the taste of home for Fangcheng people.

to do a good job in Huimian Noodles, the first thing is to have a good face. Fine high-gluten wheat flour is needed, and good flour should be reconciled. Reconciliation is the key, and the dough is also divided into seasons. For example, warm water should be added to the dough in winter, and cold water can be used in summer when it is hot. Only when the temperature is appropriate can the dough wake up quickly and be pulled easily. In addition, in order to make the gluten smooth, add some salt when kneading dough, about 15 grams per catty of flour, and the machine saves effort in kneading dough. If you mix the dough by hand, add some salt to the dough and mix it evenly into pieces. Wait for more than an hour until the dough wakes up. Press, press, turn and fold it several times before the dough can be used easily.

In order to make a good soup in Huimian Noodles, the mutton (of course, pork, chicken, etc.) and bones selected should be boiled with water more than three hours in advance, and the seasoning (white pepper, fennel, longan meat, etc.) should be added. The seasoning should be wrapped tightly in a thin white cloth and tied tightly until the soup is milky white. At this time, the master picked up a stewed noodles blank, and it was like an artist with one stroke, two boards, three pulls, four throws, five pulls, six leisurely, seven tears, eight shakes, nine throws and ten throws. The noodles flew in his hand and became a long noodle as wide as a finger and as thin as paper, and jumped into the soup. When the noodles are almost cooked, add some seasonal vegetables, then boil the prepared diced mutton to make minced meat and pour it into the cooked Huimian Noodles. Finally, sprinkle with coriander, and a bowl of fragrant Huimian Noodles will be cooked. Mix in sheep oil and Chili oil according to your own taste.

Hand-rolled stewed noodles, boiled mutton oil and chili oil, and fresh and fragrant broth are mixed together, which makes the noodles taste fragrant, sobers up and nourishes the stomach. Fangcheng Huimian Noodles is not only unique in flavor, but also quite nutritious. Eating it in winter can nourish and keep out the cold, and eating it in summer can increase appetite. Its noodles are long and chewy, and the soup is delicious and moist.

Fangcheng Huimian Noodles originated in the early 198s, under the tutelage of Huimian Noodles, Zhengzhou. Huimian Noodles's masters combined the characteristics of Fangcheng-there are many Hui people and rich mutton resources, and then explored and improved on the basis of Huimian Noodles, Zhengzhou to form today's southern Henan specialty food-Fangcheng Huimian Noodles. (time feature)