Zhengzhou is known as the "City of Braised Noodles", with braised noodle restaurants all over the city's Huajie alleys. Speaking of the origin of braised noodles, there is also the smell of gunpowder smoke. It is said that mutton braised noodles are 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.

Stewed flour is made from high-quality wheat flour. Add eggs and salt. Knead it into the flour when kneading the dough. After repeated kneading, it will make the tendons tough. Grasp it into small pieces and knead it into sheets with both sides.

Touch sesame oil.

When the noodles are cooked, shake them several times, and the noodles will change from thick to thin, and will be stretched into thin noodles about 2 centimeters wide. They will not break easily even after several times of floating in boiling water.

The aroma of braised noodles lies in the soup. The soup is made from kid meat and leg bones. Chinese herbs such as dangshen, angelica root, astragalus, angelica, and wolfberry are added and simmered for a day. This not only removes the smell of mutton, but also reduces the taste of mutton.

Fire energy, very nourishing.

Ladle a few spoons of soup stock, put the fresh braised noodles and a little sweet potato starch directly into the soup stock and cook. The stewed noodles are as moist as lily petals, smooth on the outside and tough on the inside. The umami flavor of the soup penetrates into the noodles, making it fragrant; add

Serve some pieces of mutton with day lily, fungus, Qianzhang shredded silk, quail eggs, etc.

When serving, take out small dishes of coriander, chili oil, sugared garlic, etc. to make the dish taste fresher.

Bite off small pieces of noodles, sip the soup, and sandwich slices of mutton. The color, aroma and taste are full.