During the war of resistance, Japanese planes often air raids Zhengzhou, there was a famous chef called Zhao Rongguang, especially like to eat noodles. Airplanes came, Master Zhao went to hide from the aircraft, and when he came back, he multiplied under the noodles with some mutton soup braised and then eat. Over time, Master Zhao found that the re-braised noodles are also very tasty, it is studied, put some salt, alkali, so that it is more gluten, to make the noodles have a different flavor, and then became a popular flavor food.
The flour for braising is made from high-quality wheat flour, with eggs and salt, which is kneaded into the flour at the time of mixing and kneading to make it tough, pulled into small doses, and pinched into slices with sesame oil on both sides. When cooking the noodles, a few times shake, the noodles will be from thick to thin, was pulled into a width of about 2 centimeters of thin noodles, in the boiling water floating and sinking a few times is not easy to break. The aroma of braised noodles, the work lies in the soup, the soup is made of small goat meat and leg bones boiled, add the party ginseng, angelica, astragalus, dahurica, wolfberry and other Chinese herbs simmering for a day, both to go to the stench of mutton, but also to reduce the fire of mutton, very nourishing.
Spoon on a few spoons of broth, fresh braised noodles and a little sweet potato flour directly into the broth to cook, braised noodles surplus moist like lily petals, smooth outside and tough inside, the soup's fresh flavor penetrates into the noodle, the fresh aroma of the nose; plus a few pieces of mutton, with cauliflower, fungus, thousand pieces of shredded quail eggs, and so on. When served with a small plate of cilantro, chili oil, sugar and garlic, the flavor is even fresher. Bite off a small section of the noodle, drink a mouthful of soup, clip a piece of lamb, color, aroma and taste enough.