Braised noodles, one of the top 10 noodles in China. The pen "fun" www.biquge.info pavilion is a kind of meat, vegetarian, soup, dish, rice and other traditional food in Henan, with delicious taste, economical, well-known in the Central Plains, popular throughout the country. Braised noodles are made from high-quality gluten flour, supplemented by broth and a variety of side dishes, and are similar to lasagna. The soup is gluten good and high in nutrients. There are many varieties of mutton stewed noodles, three fresh braised noodles, five fresh braised noodles and so on.

The essence of braised noodles lies in the soup, the soup is split with high-quality tender mutton and mutton bones, revealing the bone marrow in the middle, boiled together for more than five hours, first boiled over high heat and then boiled over low heat, among which seven or eight flavors of traditional Chinese medicine, bone oil are boiled out, and the soup boiled out is white and bright, just like milk, so some people call it white soup again. Below, put the original broth in the pot, pull the noodles into thin strips into the pot, and the auxiliary ingredients are kelp shreds, tofu shreds, vermicelli, coriander, quail eggs, sea cucumbers, squid, etc., and take out small dishes such as coriander, chili oil, and sugar garlic when served. Braised noodles are one of the three major snacks in Henan.

Braised noodles is a characteristic food of Henan Province and has a long history. It is a kind of meat, vegetarian, soup, dish, rice and traditional flavor snacks, with delicious taste, economical, well-known in the Central Plains, popular throughout the country. Braised noodles can be divided into mutton braised noodles, beef braised noodles, three fresh braised noodles, five fresh braised noodles and so on. The essence of the stewed noodles lies in the soup, and when the bottom is underneath, the raw broth is placed in the pot, the noodles are pulled into thin strips, and small dishes such as coriander, chili oil, and sweet garlic are taken out when served.

The noodles used in Henan braised noodles are pulled noodles, which are similar to ramen noodles, but with slight differences. Ordinary fine white flour, mixed with an appropriate amount of salt and alkali and soft noodles, after repeated kneading, to make it tenacious. The essence of braised noodles lies in the soup, the mutton soup should be made of the best fresh mutton, after repeated soaking, put in the pot, skim the blood foam, put in the whole material, and boil the meat.

Below, put the original broth in the pot, pull the noodles into thin strips and put the lamb on top, with daylily, fungus, and vermicelli. When served, small dishes such as coriander, chili oil, and sweet garlic are taken out to make the taste even fresher. Because of the fragrant meat, rich taste, and low price, it has become the most typical flavor snack in the Central Plains.

Legend has it that when the Eight-Nation Coalition Army marched into Beijing, the Empress Dowager Cixi fled to Shanxi for refuge, still remembering to use braised noodles to replenish her body and ward off the cold. It was not until the end of the Qing Dynasty that Pang Enfu, the imperial chef of the Manchu and Han dynasties, escaped from the palace and lived in seclusion in the southern section of the Yellow River because he was unwilling to be constrained by the strict laws of the imperial dining room of the palace court.

During the Anti-Japanese War, Japanese planes often raided Zhengzhou, and there was a famous chef named Zhao Rongguang at that time, who especially liked to eat noodles. When the air raid came, Master Zhao went to hide from the plane, and when he came back, he added some mutton soup to the remaining noodles and braised them before eating. Overnight, Chef Zhao found that the re-stewed noodles were also delicious, so he devoted himself to the study and put some salt and alkali in them to make them more gluten. The noodles produced in this way have a unique flavor, and later became a popular flavor delicacy.

Heji Mutton Braised Noodles is a traditional snack that combines meat, vegetarian, soup, vegetables and rice. In May 1994, it was awarded the title of "All-China Halal Famous Brand Flavor Food". In December 1997, it won the crown of "Chinese Famous Snack". Heji mutton stewed noodles, select the best fresh mutton, after repeated soaking, put in the pot, skim the blood foam, put in the whole season, and cook the meat. In addition, use fine white flour, mix with an appropriate amount of salt and alkali and form soft noodles, and knead repeatedly to make it tenacious. Below, put the original broth in the pot, pull the noodles into thin strips and put the lamb on top, with daylily, fungus, and vermicelli. When served, small dishes such as coriander, chili oil, and sweet garlic are taken out to make the taste even fresher. The predecessor of Hop Kee was the Old Folks Hotel. In 1953, Li Shaoqing and other 4 people took over the operation, and because it was a partnership, it was renamed Heji Hotel. Since 1967, it has specially operated mutton braised noodles and changed its name to "Hop Kee Braised Noodle Restaurant", commonly known as Hop Kee.

Xiao Honghe, the founder of Xiao Ji Braised Noodles, was originally the master of Yifu noodles at the state-owned Changchun Hotel in Zhengzhou, and after retirement, he led his two sons to open a braised noodle restaurant. He did not follow the traditional mutton braised noodle style, but found inspiration from his own specialty of Yifu noodles, and added sea cucumber and squid with delicious taste and high nutritional value to the mutton braised noodles, which is called Sanxian braised noodles.

The characteristic of Yufengyuan stewed noodles is that it is an extra-thick white soup, which has a mellow taste and no additives; And participated in angelica, wolfberry and other traditional Chinese medicine ingredients, with a certain tonic effect, and the taste is also liked by many people.

Located on the West Railway Station Road, Bai Ji Braised Bread Restaurant, commonly known as "Bai Si" braised noodles, is also more representative, on the basis of the traditional stewed noodles has been improved several times, Chinese medicine soup is boiled, the taste is fresh and fragrant, the tip of the tongue is slightly numb after tasting, and has the effect of nourishing and maintaining health.

Yufeng mutton stewed noodles, in 2010 by the China Cuisine Association awarded the title of "Chinese famous snack", the braised noodles in the cooking advocate the original taste, different from the ordinary nourishing braised noodles, the main characteristics are white soup thick, pure taste, not fishy, gluten. Yufeng stewed noodles are carefully selected on the basis of the traditional mutton stewed noodles, and adopt common techniques, the best mutton, mutton skeleton and various spices are boiled for more than 4 hours, with fine white flour, mixed with an appropriate amount of salt and alkali and soft noodles, repeated kneading until tenacious, the noodles are pulled into thin strips and put into the mutton soup, with vermicelli, fungus, daylily and other auxiliary materials stewed. For a long time, Yufeng braised noodles have been favored by customers for their fresh gluten, strong fragrance and refreshing taste, rich nutrition and fair price.

Mihe stewed noodles, the famous is the old post stewed noodles, different from other kinds of stewed noodles, the soup is less noodles and more meaty, not mainly to drink soup and beautify the face, mainly the noodles are strong, the meat is fragrant, the taste is pure and not greasy, in Gongyi Mihe local, very famous, every hometown person outside, back home will go to the street to taste it, just because it is the Hui people who make this stewed noodles, the implementation is not large, but it is already a local famous food.

The difference between the other central braised noodles is that the Weishi braised noodles do not have many fancy and fancy side dishes, but with their common soup and noodle method, directly under the mutton soup pot, instead of taking the mutton consommé under the small pot. When facing the pot, put salt, sesame paste, chopped green onion, and other condiments in the braised noodle bowl, take the soup from the soup pot under the braised noodles into the bowl, and then add diced mutton, coriander, coriander or nepeta and spices, and then participate in the oil chili pepper with beef and sheep fat to your personal taste.

The source of Fangcheng braised noodles was in the early eighties, under the tutelage of Zhengzhou braised noodles, and the braised noodle masters separated the characteristics of Fangcheng - there are more Hui people, so that the mutton resources are abundant, and then explore and improve the foundation of Zhengzhou braised noodles to form today's characteristic food in southern Henan - Fangcheng braised noodles. Fangcheng braised noodles seem easy to make, but to reach the real taste is by no means something ordinary people can do. If you want to distinguish whether it can authenticate Fangcheng stewed noodles, one view the soup, two look at the noodles, and three taste chili oil.