Chowdered noodles is a traditional Henan cuisine that is a combination of meat, vegetables, soup, vegetables and rice, and belongs to the Yu cuisine.

Henan braised noodles, a staple food born in Henan Province, China. The noodles are made from high-quality high-gluten flour, supplemented by soup and a variety of side dishes, soup with the best tender mutton, mutton bones cooked together for more than five hours, first with a large fire and then with a small fire pot, which under seven or eight flavors of traditional Chinese medicine, in order to simmer out the oil from the bones for the best, boiled out of the soup is white and bright, as if the cow's milk, so some people also called the White Soup.

Supplementary ingredients such as shredded seaweed, shredded thousand sheets, vermicelli, cilantro, quail eggs, etc., and when served with cilantro, chili oil, sugar and garlic, chili pepper and other small dishes, divided into two kinds of noodles and noodles in soup. Zhang Hailin, a food culture researcher from Henan Province and a member of the Intangible Cultural Heritage Expert Committee of Henan Province, explains that braised noodles are an evolution and reproduction of the ancient technique of feeding the cake (bū tuō).

Jia Si Fo had in the "Qimin Essentials" in the details of the feeding cake technique: "feeding cake, stroking such as large fingers, two inches of a break, the water basin in the immersion, it is appropriate to hand to the side of the basin strokes to make very thin, all rapid fire by boiling cooked." It is to make the noodles into a two-inch section, and then run it through the hands to make it thin and break it open to cook and eat it.

This practice, and braised noodles from the same lineage, only then called boiled, today said braised, and braised but is one of the cooking method, is a strong fire and relatively long time to make the raw materials into the flavor, the soup is thick a cooking method.