Nanyang, known as Wan in ancient times, is a prefecture-level city under the jurisdiction of Henan Province. It is located in the southwest of Henan Province and the junction of Henan, Hubei and Shaanxi provinces. It is named because it is located to the south of Funiu Mountain and north of the Han River.

The total area is 26,600 square kilometers.

In 2017, the city currently governs 2 administrative districts, 4 development zones, 10 counties, and 1 directly administered city.

With a registered population of 10.1075 million and a permanent population of 8.634 million, it is the largest and most populous among the 18 provincial municipalities in Henan Province.

Next, the editor will talk to you about Nanyang’s special snacks.

First, Xinye Ban Mian.

Xinye, a famous historical city in the Three Kingdoms that was once famous because of Zhuge Liang's fire, has a local delicacy with quite historical origins - Xinye Ban Mian (also known as Zhang Fei Ban Mian).

It is famous for its refreshing, chewy, spicy and spicy taste.

According to legend, the "ban noodles" in the ancient city of Xinye were first created in the late Eastern Han Dynasty. When the Taoyuan brothers Liu, Guan and Zhang were stationed in Xinye, General Zhang Fei, who had a "leopard head with ringed eyes and a roar like thunder", always thought that the noodles were too soft and he would bite them.

The food is boring and the food is boring.

In order to satisfy this general who "breaks bridges and is fine in the thick", the chef thought about it many times and developed it repeatedly before making this "flat noodles".

Zhang Yide laughed loudly after eating, gave a thumbs up, and cheered repeatedly! Since then, "Xinye Bannoodles" has been widely spread in Wan and Luo in western Henan, and Jing and Xiang in northern Hubei.

There is also a saying that the banmian was invented by Zhang Fei: Zhang Fei's impatience is well known, so he requires speed for everything, precisely because marching and fighting have very tight time requirements.

, so the Huotou Army could not keep up with the cooking speed. One day, Zhang Fei was worried about military matters. When he heard someone complaining that the meal was not ready yet, he became even more annoyed, so he went to the army to check the logistics.

When he saw that the soldiers were still using their hands to cut and cook, he became even more angry. He grabbed the dough on the table and threw it, cursing as he threw it. Before leaving, he threw the thrown dough away.

It was such a seemingly unintentional move in the pot, and the resulting noodles were very chewy and delicious. What was even more unexpected was that the noodles were made much faster than rolling them first and then cutting them. So the military chef

He began to imitate and continuously improve, eventually forming this unique board.

Second, Fangcheng Lamb Braised Noodles.

Fangcheng mutton braised noodles is a traditional snack in Nanyang, Henan. Its unique flavor is the favorite of Fangcheng people. The soup is as white as milk and tastes delicious. The noodles are made by rubbing them repeatedly, making them soft and tough.

When you eat it, the noodles and soup slip into your mouth. It is indescribably comfortable and satisfying. My favorite is mutton braised noodles with sugar and garlic. A bowl of it in winter will warm up your body and mind.

Fangcheng Braised Noodles is a traditional noodle snack.

The smart noodle chefs combined Fangcheng's characteristics - there are many Hui people and rich mutton resources, and then explored and improved to form today's southern Henan specialty food - Fangcheng braised noodles.

Fangcheng is rich in wheat, and Fangcheng Braised Noodles is one of Fangcheng’s famous delicacies.

Fangcheng Braised Noodles may seem easy to make, but achieving the true taste is beyond the reach of ordinary people.

To tell whether it is authentic Fangcheng Braised Noodles, first look at the soup, secondly look at the noodles, and thirdly taste the chili oil.

Introduction to Braised Noodles Fangcheng is rich in wheat, and Fangcheng Braised Noodles is one of Fangcheng’s famous delicacies.

When tasting authentic Fangcheng braised noodles, you first look at the soup, secondly look at the noodles, and thirdly taste the chili oil.

For the soup, use sheep bones or whole sheep skeletons, put them into a pot of water and simmer over high heat. After two hours, foam will form. After skimming, put in an old seasoning bag to enhance the flavor.

Remove the mutton pieces and add a new seasoning bag to taste.

The main seasonings include: anise, pepper, ginger, pepper, etc.

Cover tightly.

The martial fire overflowed and made a bang bang sound.

After that, simmer it.

A few hours later, the house was filled with a mellow aroma, the meat looked rotten like mud, and the soup was as thick as milk.

For noodles, choose fine wheat flour, water and noodles, salt and water, salt is the key.

Knead the dough into a ball.

Knead, knead hard, the dough will be shiny and moist, and the gluten will be as strong as glue.

Cover the pressure plate with a damp cloth.

Get up, sit quietly, divide the dough into about one or two dough pieces each, roll it out into oval pieces, and apply a layer of finely ground sesame oil on both sides to prevent them from sticking. Each piece will be shiny and white, and stacked neatly.

Place on a plate and set aside.

This is the method of making noodles, which has three words: soft, tough, and light.

Chili oil, the finest seasoning for Fangcheng Braised Noodles, is just like MSG in cooking.

To make chili oil, mutton fat and small red-tipped chili peppers produced in Fangcheng must be used.

Put the chili pepper and a little Sichuan peppercorns into the boiling oil and observe the color. The chili pepper should be dark yellow, not too dark in color, and the fragrance will overflow. Then take it out, let it cool, mash it, and add it to the melted mutton oil.

This is how to make chili oil.

There are three characters for making chili oil: numbing, spicy and fragrant.

Putting the noodles into the pot is a key technical link in making braised noodles. Generally, only a master at the helm can stand under the pot.

When the next film was taken, the master at the helm was like an art performance, with high skill and boldness. He could see that he lifted the palm-sized dough piece with both hands, with his arms open, one stroke, two strokes, three pulls, four throws, five pulls, six pulls, and seven tears.

, eight shakes, nine shakes, ten throws, the arms flipped up and down, left and right, and the long noodles flew and danced in the arms, which was dazzling. They immediately became as wide as fingers and as thin as paper, more than ten feet long.

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Before the meal reaches your mouth, your eyes will be full first.

Put the dough pieces into the mutton soup and bring it to a boil. Add some green vegetables into the pot, spinach is the best, followed by cabbage. Roll it twice and it will be cooked.