Huimian Noodles is a famous food in Zhengzhou, Henan Province. Many people have heard of it and eaten it. But not many people have heard the story of Huimian Noodles. According to legend, Li Shimin, Emperor Taizong of Tang Dynasty, fell ill with cold in a farm on a snowy winter day before he ascended the throne. Mother and son are kind-hearted. They slaughter and stew the four elephants (also called elk) whose horns are like deer, their heads are like horses, their bodies are like sheep, and their hooves are like cows and cows, and they want to make noodles to relieve Li Shimin's hunger. However, the situation was urgent because of the enemy's persecution. The old woman hastily pulled the dough and put it directly into the soup pot, cooked it and gave it to Li Shimin. Li Shimin ate so much that he was sweating and warm that he felt refreshed and recovered from the cold. So he rode his horse to say goodbye. After Li Shimin acceded to the throne, he couldn't feel any taste of delicacies all day, so he thought of the noodles made by the mother and son, and thought of their saving his life, so he sent someone to visit the mother and son and give them a generous reward. It really pays off, and finally found the mother and son. Taizong also ordered the chef to learn from the old man. Since then, this life-saving face-Kirin face has been added to the imperial diet spectrum of Tang Palace. Later, because the Four Elephants were extremely rare, it was difficult to find hunting. It was still useless for Wu Zetian to kill a few tribute envoys for this purpose, so she had to take a goat instead of the Four Elephants, and the Kirin noodles were also renamed Huimian Noodles the goat. However, its taste and medical value are no less than that of Kirin noodles as identified by the chef and physician, so mutton Huimian Noodles has become a famous palace meal, and it has a long history.

In the Qing Dynasty, Eight-Nation Alliance entered Beijing, and Empress Dowager Cixi fled to Shanxi to take refuge. She still kept in mind Huimian Noodles's efforts to tonify the body and dispel the cold, and sent Li Lianying Zhaogongshan sheep to cook Huimian Noodles for many times, which relieved the cold disease in time. It was not until the end of the Qing Dynasty that Pang Enfu, the chef of the Manchu-Han banquet, escaped from the palace and lived in seclusion in the Henan section of the Yellow River because he was unwilling to be bound by the harsh laws of the imperial palace, and the authentic Yuanyang Huimian Noodles was handed down to the people. With the development of the times, Huimian Noodles is increasingly recognized and favored by people. Huimian Noodles is also famous all over the country for its thin fat, refreshing aroma, rich nutrition and unique flavor. Huimian Noodles is a special food in Henan with a long history. It is a traditional snack with meat, vegetarian food, soup, vegetables and rice. It is famous in the Central Plains and spread all over the country for its delicious taste and economic benefits. Together with Zhajiang Noodles in Beijing, Daoxiao Noodles in Shanxi, Regan Noodles in Hubei and Dandan Noodles in Sichuan, it is known as the top five pasta in China and enjoys a high reputation. Huimian Noodles can be divided into mutton Huimian Noodles, beef Huimian Noodles, three fresh Huimian Noodles, five fresh Huimian Noodles and so on according to different ingredients. Water mat in Luoyang, steamed stuffed bun in Kaifeng and Huimian Noodles in Zhengzhou are the three famous snacks in Henan. Huimian Noodles is a kind of pasta similar to lasagna, which takes high-quality high-gluten flour as raw material, supplemented by broth and various side dishes. The soup has good gluten and high nutrition.

Hu spicy soup is one of the most popular snacks in Zhengzhou. It can be seen in all kinds of breakfast shops in the streets and lanes. Master Wang's Hu Spicy Soup in Zhengzhou has a prominent smell of pepper, and its aftertaste is slightly spicy. The vermicelli, fungus, beef, gluten and bean skin in the soup make this unremarkable soup come alive. In the cold early earthquake in winter, a bowl of Hu spicy soup with contents, accompanied by fried buns or fried buns and pies, is a warm breakfast for you from the inside out. The most famous in Zhengzhou is Xiaoyao Town Hot Soup. No matter how many unofficial history records about the origin of Hu Spicy Soup exist in those small shops, the official history describes its origin as follows: "Hu Spicy Soup is a must in Luoyang snack series. It originated in the middle of the Qing Dynasty and flourished in the early years of the Republic of China. " But in fact, the current hot soup is generally pulling the banner of Xiaoyao Town, Xihua County, Zhoukou. As for the practice of Hu spicy soup, in fact, it is not much different from boiling a pot of hodgepodge, which contains beef, peanuts, day lily, fungus, gluten foam, etc. After boiling to a certain extent, the powder is injected. The most important seasoning is pepper, which is the reason for its spicy taste. The soup is dark red, which can arouse the appetite of northerners.

Geji Braised Cake is a special snack of Han nationality, which is exclusively operated by "Kyoto Old Number" Geji Tanzi Braised Cake Restaurant. In addition to pork soup, chicken soup and duck bone soup are also used for stewing cakes, so the stewed cakes are soft, fragrant and not greasy, delicious and refreshing. In 1995, Geji Braised Cake won the title of "Famous Food in the Central Plains" in the 4th Zhengzhou Food Month. In December, 1997, it won the title of "Chinese Famous Snacks" in the first national famous snack recognition in Hangzhou. After decades of vicissitudes, Geji Braised Cake Restaurant has set up operations in Yima Road, Qiaojiamen Road, Dunmu Road, Dehua Street, XiTaikang Road and Datong Road. In 1987, it disappeared because of the transformation of the old city. In 1989, Zhengzhou Catering Company decided to restore the traditional flavor and create a century-old shop. Ge Yongzhi, a third-generation descendant, opened a store in Nanqiaojiamen, and the key production links were operated by members of the Ge family, thus ensuring the quality and making some "old Beijing" who came to Zhengzhou also trace and come to taste.