When it comes to Henan cuisine, I think of Huimian Noodles.
Huimian Noodles is a special food in Henan with a long history. It is a traditional snack, which is famous in the Central Plains and spread all over the country because of its delicious taste and economical benefits. Water mat in Luoyang, steamed stuffed bun in Kaifeng and Huimian Noodles in Zhengzhou are three famous snacks in Henan.
Every day at noon and at night, noodle shops, large and small, are open for business, and the fragrance of the emblem in the shop overflows, making people unable to help eating a bowl. When the noodles are served, the customer takes them, picks up chopsticks, mixes the noodles and eats them. Soon, a bowl of Huimian Noodles was eaten clean.
The taste of Hui noodles depends on its soup, noodles and accessories. The soup is boiled with the finest tender mutton and sheep bones for more than five hours. Boil it with strong fire first, and then boil out the bone oil. The boiled soup is white and bright, just like milk, so some people call it white soup.
Noodles are made of high-quality high-gluten white flour, mixed with warm water to make soft dough, repeatedly kneaded to make it tough, left for a period of time, then rolled into noodles four fingers wide and twenty centimeters long, coated with vegetable oil, packaged in blocks, covered with plastic paper for later use, and pulled into noodles when ready to eat, which will be delicious.
Accessories include kelp silk, bean curd silk, vermicelli, coriander and so on. Take out coriander, Chili oil, sugar, garlic and other side dishes when serving. This is how a bowl of delicious Huimian Noodles is made.
I like to eat Huimian Noodles in Henan, and I love the generous taste in the south of China.