Huimian Noodles, a mutton, is selected from the best fresh mutton. After repeated soaking, it is put into the pot, skimmed, put in the whole aniseed, and the meat is boiled. In addition, refined flour is mixed with appropriate amount of salt and alkali to form soft noodles, which are repeatedly kneaded to make them tough. Next time, put the raw juice broth in the pot, pull the noodles into thin strips and put the mutton in the pot, with day lily, fungus and gouache strips. When serving the table, we take out small dishes such as coriander, Chili oil, sugar and garlic, which taste fresher and become a well-known delicacy in Zhengzhou, and foreigners often come here to taste it. Influenced by Huimian Noodles, there are many state-owned, collective and individual restaurants operating mutton Huimian Noodles, which are all over the city's Huajie Cold Lane. People call Zhengzhou "Huimian Noodles City".
There are not many people in Zhengzhou who haven't eaten mutton in Huimian Noodles, but those who love mutton in Huimian Noodles must have tasted Lao Heji Huimian Noodles. Recently, there has been a small change in Huimian Noodles Head Office of the People's Road: waiters here have begun to serve noodles like most restaurants, and customers don't have to queue up to serve their own meals. Among the famous restaurants in Zhengzhou catering industry, only Heji Huimian Noodles Head Office has long insisted on the sales mode of customers queuing to serve their own meals.
Speaking of this change, Zhang Weifang, head office of Huimian Noodles Pavilion in Heji, said that this is to improve the service quality, but the actual effect is not obvious. In the past, people waited in line for meals, but now they are waiting for seats. Manager Hu Xiaohei has worked here for decades, and he speaks more straightforwardly. Before queuing, he knew that there were several people in front, and he knew well. Now I'm sitting there waiting, and I don't know when it will be served. It is said that some customers are still unwilling to change this. A diner from other places complained: I led my friends all the way to experience the feeling of queuing, but you didn't let me queue up!
It's hard to know whether this statement is true or not, but it's "everyone knows" that the business is booming. In Zhengzhou dialect, the business is so good that it contains envy and jealousy. Every meal, there will be such a scene in the Huimian Noodles Pavilion of the People's Road: regular customers who come together with three or five people act separately, some queue up, some buy tickets, and some find seats to make overall arrangements, which greatly improves efficiency; I was in trouble when I came alone. I finally got to the window to take food, and carefully set out Huimian Noodles, but I couldn't find a seat. The Huimian Noodles bowl in my hand was getting hotter and hotter, and it was so hot that I couldn't bear it. I had to borrow someone else's corner of the table and wait for them to finish eating.
In addition to the book collection, such scenes will often appear in several other famous Huimian Noodles pavilions in Zhengzhou.
I remember that there was such a plot in cross talk before. When the people in the seat saw that a table was almost finished, they excitedly greeted their companions: "These people are almost finished! Come here. " I'm afraid that people born before 1980s all have memories of waiting in line for meals and waiting for places, but in today's developed catering market, such a phenomenon is really rare.
Since the 1980s, mutton Huimian Noodles restaurants in Zhengzhou have mushroomed and spread all over the streets. Over the past 20 years, some have thrived, some have been in full swing, and some have passed by like meteors. But Zhengzhou people's hobby of eating Huimian Noodles has been cultivated in a down-to-earth manner. It is not an exaggeration to say that Zhengzhou is a city of Huimian Noodles. It is understood that there are more than 4,600 hotels in Zhengzhou, only counting the hotels marked "Huimian Noodles"!
The origin of Huimian Noodles
Ask any Zhengzhou native casually, and he will introduce you to several delicious mutton Huimian Noodles, Feng Ji, Flash Ji, Liu Ji, Zhou Ji, Li Ji, Ding Ji, August 18th, and Laosichang. When they get off the train, they will go straight to the familiar Huimian Noodles Pavilion. When people in Zhengzhou entertain guests from other places and try local special snacks, mutton Huimian Noodles is the first choice. Huimian Noodles has become a unique regional culture in Zhengzhou.
In the bustling Huimian Noodles Pavilion, whether it is a tall and powerful guy or a slim and delicate girl, there is a sea bowl in front of them. When you see this bowl, you will feel a little superior, and then look at the noodles in the bowl, which is as thick as a belt, which is even more frightening. There is a layer of red Chili oil floating on the hot broth, and green coriander is dotted on it. Even if you are not hungry, you will definitely produce saliva under your tongue and your index finger will move. First, take a sip of soup, which is thick and mellow, and then take a bite of noodles, which are delicious and tenacious. In Zhengzhou's words, the soup is delicious and delicious.
There are different opinions about why Huimian Noodles came into being and developed in Zhengzhou, but the northerners' preference for pasta is undoubtedly the most important reason. The local saying "eat noodles in summer, noodles in soup in winter, noodles in noodles neither too hot nor too cold" in Zhengzhou is a good proof.
Teacher Lian Chunrong, who has been engaged in reporting on the catering industry in Zhengzhou for many years, and Comrade Li Baosheng from the Propaganda and Education Department of Zhengzhou Catering Company all said that Master Zhao Rongguang initiated the collection of Huimian Noodles. Huimian Noodles, the first collection, was created by Master Zhao's "improvisation", and its predecessor was actually a working meal for chefs and waiters in restaurants.
According to their introduction, Master Zhao Rongguang 190 1 was born in Changyuan County, Zhili Province (now Hebei Province) (now Henan Province), and 14 was apprenticed to Zhou Wenhan, a famous chef, at the same day in Kaifeng, Henan Province. Zhao Rongguang is a Han nationality, but he spent most of his life cooking Hui meals. He personally likes pasta, especially noodles. During War of Resistance against Japanese Aggression's period, restaurants were often closed to avoid air raids, and sometimes chefs were eager to run for their lives as soon as they took up their rice bowls. After the air raid, the meal was already cold. Master Zhao will add soup to the leftovers before eating. Over time, he 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 different flavor, which became the main food variety of the shop assistants. Later, some old customers found that the noodles eaten by the clerk were full of fragrance and asked to buy them.