Origin of Huimian Noodles

Best answer: During the Anti-Japanese War, Japanese planes often attacked Zhengzhou. At that time, a famous chef named Zhao Rongguang especially liked to eat pasta. When the plane arrived, Master Zhao went to hide from the plane. When he came back, he added some mutton soup to the noodles he took before eating. Over time, Master Zhao discovered that the re-stewed noodles were delicious, so he devoted himself to research, and put some salt and alkali in them to make them stronger. The noodles made had a special flavor, and later became a popular flavor food.

Zhengzhou is known as “the city of Huimian Noodles”, and it is said that mutton Huimian Noodles is a delicious food bombed by airplanes. During the Anti-Japanese War, Japanese planes often çİş attacked Zhengzhou. At that time, there was a famous chef named Zhao Rongguang, who especially liked to eat pasta. When the plane arrived, Master Zhao went to hide from the plane. When he came back, he added some mutton soup to the noodles he took before eating. Over time, Master Zhao discovered that the re-stewed noodles were delicious, so he devoted himself to research, and put some salt and alkali in them to make them stronger. The noodles made had a special flavor, and later became a popular flavor food.

Huimian Noodles is a traditional Henan cuisine which combines meat, vegetable, soup, vegetables and rice, and belongs to Henan cuisine. This dish is made of high-quality high-gluten flour, supplemented by soup and various side dishes, which is similar to lasagna. It is delicious in taste, good in gluten in soup, economical and rich in nutrition, and enjoys a good reputation in the Central Plains all over the country. There are many types such as mutton Huimian Noodles, Sanxian Huimian Noodles and Wuxian Huimian Noodles, which are one of the three major snacks in Henan. The essence of Huimian Noodles lies in soup, which is cooked together with the first-class tender mutton and sheep bones for more than five hours, then boiled with a big fire and then with a small fire. Seven or eight kinds of traditional Chinese medicines are added, and the boiled soup is white and bright, just like milk, so some people call it white soup. Next, put the raw juice broth in the pot, pull the noodles into thin strips and put them into the pot. The auxiliary materials are kelp silk, tofu silk, vermicelli, coriander, quail eggs, sea cucumber, squid, etc. When serving, take out small dishes such as coriander, Chili oil and sugar garlic.

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