There are two theories about the origin of Henan braised noodles: 1. When the Eight-Power Allied Forces marched into Beijing, the 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 sent the manager Li Lianying many times to order tribute goats to make braised noodles for consumption.
The cold disease risk was lifted promptly.
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 rules of the imperial kitchen. The authentic Yuanyang Braised Noodles became popular among the people.
2. 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 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.
Extended information The noodles used in Henan braised noodles are pulled noodles, which are similar to ramen noodles, but slightly different.
Generally, 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.
The essence of braised noodles is all in the soup. For mutton soup, you should choose the best fresh mutton. After repeated soaking, put it in the pot, skim off the blood, add all the aniseed ingredients, and cook the meat till it becomes tender.
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 strips.
When serving, take out small dishes of coriander, chili oil, sugared garlic, etc. to make the dish taste fresher.
Because the noodles are fragrant, the meat is rotten, the flavor is rich, and the price is cheap, it has become the most typical snack in the Central Plains.