According to the authority of the food industry, the development of braised noodles in Zhengzhou until today, there are three genres: one is Heji, the traditional production method; one is Xiaoji, the emerging, fragrant type; the other is the "Fengyuan" series, which is also a favorite of the people. Heji is the originator of Zhengzhou's mutton braised noodles, and when it comes to Zhengzhou's mutton braised noodles, of course we have to talk about Heji first. Heji's predecessor was the Laoxiangshi Restaurant, which opened in 1942 and was named "Shaanxi Beef and Lamb Stir-Fry Restaurant" because the owner was a Muslim and the chef was from Shaanxi. In 1947, the restaurant was moved to Shunhe Junction (near the present Erqi Square), where the famous chef Zhao Rongguang was in charge of the kitchen, specializing in stir-fry, steamed buns and chow mein. In 1952, the three owners of Laoxiangshi, Yilanxuan, and Shunhelou joined together to run the restaurant, which is known as Heji in the industry just because it is a partnership. If you are an old Zhengzhou, you can judge the "level" of your braised noodles from the price of the earliest braised noodles you remember. Zhengzhou City Catering Company's Li Baosheng is a standard mutton chow mein enthusiasts, when the Heji chow mein hall is still in the northwest corner of the Erqi Tower, he often patronized. He recalled: initially eat is 0.36 yuan a bowl plus 4 two food stamps, and later is 0.37 yuan, 0.39 yuan, 0.41 yuan ...... then, regardless of the morning and evening, passing by the Erqi Tower, you can always see a group of people or squatting or standing, hand holding a white porcelain sea bowl, buried chewing... ...At that time, the Heji Chowder House had only two storefronts and fifteen or sixteen tables, which were simply not enough. There is a number that can fully reflect the hot business of Heji at that time, because most of the customers are open-air "work", tableware loss is very big, every month Heji braised noodle restaurant has to use the Dongfeng car to pull back a whole car of tableware! Since then, Heji Mutton Chowder has become a famous brand in Zhengzhou! After that, Heji opened a branch near the current Natural Commercial Building, which was still very popular, and after the 1980s, with the urban renewal of Zhengzhou, Heji was torn down. Mutton braised noodle lovers" have to the catering company and the relevant departments "protest", the newspaper at the time also published a "Heji braised noodles where to go? The newspaper at the time also published an article "Where has the Heci Chowder gone? So Zhengzhou City Catering Company sent the original Heji Chowder House masters to the Yipinxiang Hotel, located near the intersection of Minggong Road and Jiefang Road, to rebuild the flag of Heji. 1991, Heji Chowder House moved to the prime location of the People's Road. From the mid-1990s, Heji Braised Noodle started a chain operation, and today there are eight chain stores in Zhengzhou. Nowadays, Heji's booming business can also be reflected in a number, only the main store on Renmin Road, a month to consume more than two tons of parsley! In Zhengzhou, only Xiao Ji can compete with He Ji. Xiao Ji three fresh braised noodles can be described as the sword to go off the beaten track! In 1986, when Xiao Ji Braised Noodles first opened, there wasn't even a store, starting with a canvas tent, a low table, a bench and a pot of soup. With the flick of a finger, today's Xiao Ji, only its main store to the state each year to pay more than 1 million yuan in profits and taxes! Xiao Honghe, the founder of Xiaoji Chowder, was originally the master of Yifu Noodle at the state-run Changchun Hotel in Zhengzhou, and after his retirement, he led his two sons to open a Chowder House. Instead of following the traditional style of lamb chow mein, he found inspiration from his own mastery of Yifu noodles and added sea cucumber and squid, which are delicious and highly nutritious, to the lamb chow mein, which he called "three-fresh chow mein". Many people have the same memories of the time when the Xiaoji Braised Noodle House opened in the triangle at the intersection of People's Road and East Taikang Road, and was open all night. Windy and snowy night, three or two friends gathered here, called on a plate of red oil bean threads, a plate of steak mutton, each person in front of a bowl of steaming bowl of three fresh chow mein, even with a bottle of the most common white wine, but also can have unlimited pleasure! The original stall has now developed into Zhengzhou Xiaoji Noodle Co., Ltd. and the owner Xiao Cunxing is the eldest son of Xiao Honghe. Located in Zhengbian Road, North Street, the main store by Xiao Cunxing personally at the helm, under the three directly operated outlets respectively by his lover, brother and his niece to sit down. In addition, Xiao Cunxing also in the form of a franchise in Zhengzhou to develop a number of outlets. Ten days ago, the western suburbs of Zhengzhou workers on the road of the west three fresh braised noodles city just opened, and several other branches of Xiao Ji, as customers, business is booming. When Xiao Ji first started up, the signboard was "Three Fresh Xiao Ji Chow Mein Hall", and as it became more and more famous, the signboard was changed to "Xiao Ji Three Fresh Chow Mein Hall", and today the signboard of its main store has been changed to "Xiao Ji Three Fresh Chow Mein Gourmet City". Xiao Cunxing said that in the mid-1980s, when Xiao Ji opened, Zhengzhou's mutton chow mein hall was in its heyday, but because the market had just been liberalized, investors did not have confidence in the long-term operation of the general existence of small stores, poor hygiene problems. Business is good without regard to quality, more customers to the mutton soup on the water ...... and Xiao Ji in the beginning of the business, the quality of the first place, in order to make a name for themselves. Today, the Xiao brothers have long tasted the sweetness of fame, Xiao Ji brand is more care. Not long ago, Xiao Cunxing hometown of a fellow family members in Zhengzhou played out the banner of the Xiao Zhi Chow Mein, after several setbacks, consultations, Xiao Cunxing ultimately through the law to maintain the trademark rights of the Xiao Zhi. From the change of Xiao Cunxing's "ride", we can see the development of Xiao Ji's three fresh braised noodles in Zhengzhou. At the beginning of the business, Xiao Cunxing was both the boss and the "vegetable buyer", riding a broken bicycle, hanging a basket on the back seat, shuttling in the free market every day. Later, he changed to a tricycle. Then there were passenger and cargo vehicles and vans. Now he is in and out of the car is the red flag brand car. After the development of Xiao Cunxing enthusiastic about public welfare, a familiar calligrapher has been inscribed with "self-improvement, virtue", Xiao Cunxing is quite touching, as the most important words, and will be used as the purpose of the development of its family business. In the mid-1990s, Huifengyuan Braised Noodle House opened on Jingqi Road. The operator appeared to be quite imposing as soon as he started, with a bright store, luxurious decoration, and a wide variety of small dishes. What sets Huifengyuan Chowder apart is the addition of nourishing Chinese herbs to the soup. From the opening so far, every meal time, "Huifengyuan" almost every day "burst". The smooth sailing development of "Huifengyuan" can be described as a miracle, and its rise has inspired the confidence of lamb braised noodles operators. Interestingly, after it, Zhengzhou a time suddenly appeared dozens of large and small called "a Feng Yuan" braised noodle hall, it is said that some of the flavor is really good. At present, a lot of chow mein hall has been in Zhengzhou's catering market has a seat