Braised noodles, one of China's top ten noodles, has a history of more than 1,300 years. It is a kind of traditional Henan cuisine with meat, vegetables, soup, dishes and rice, which is famous for its delicious flavor and affordability in the Central Plains and all over the country. Chowder is a kind of noodle dish similar to lasagna, which is made of high-quality high-gluten flour, supplemented with soup and various side dishes. The soup is good and the gluten is high in nutrition. There are various types of braised noodles with mutton, three fresh braised noodles, five fresh braised noodles and so on.
Henan braised noodles evolved from Xi'an steamed buns, which were brought to Henan during the Qing Dynasty, and evolved into braised noodles because the people of Henan did not like steamed buns but preferred noodles. Nowadays, the soup in the braised noodles can vaguely smell the flavor of Xi'an steamed buns. The soup is made of mutton and mutton bones, which are boiled together for more than five hours, and seven or eight flavors of traditional Chinese medicines are put into the soup to make it thick. The noodles used in the stew are called "tugging noodles" and are characterized by their smoothness and strength.
Braised noodles are a Henan specialty with a long history. It is a kind of meat, vegetarian, soup, vegetables, rice and have a traditional flavor snack, to taste delicious, affordable, renowned in the Central Plains, throughout the country. Braised noodles can be divided into different ingredients: lamb braised noodles, beef braised noodles, three fresh braised noodles, five fresh braised noodles and so on. The essence of chow mein lies in the soup, the following, the pot put the original broth, the noodles pulled into thin strips into the pot, on the table with cilantro, chili oil, sugar and garlic and other small dishes.