Chucai Henan people's handwritten newspaper

Henan Province, referred to as "Yu" for short, is the provincial administrative region of People's Republic of China (PRC). Zhengzhou, the provincial capital, is located in the middle of China, bordering on Henan Province, with 3123'-36 22' north latitude and10 21'-kloc-0/6 39' east longitude, and bordering on Anhui and Shandong. Known as "the hinterland of Kyushu and the thoroughfare of ten provinces", Henan is an important comprehensive transportation hub and information flow center of people flow and logistics in China. Henan is located in the "world" and is the core area of Xia, Shang and Zhou civilizations. ?

The topography of Henan province is north-south, connecting east and west, with high topography in the west and low topography in the east, which is composed of plains and basins, mountains, hills and water surfaces. The land spans four major river basins: Yellow River, Huaihe River and Yangtze River. Most of them are located in the warm temperate zone, and the south is subtropical, which belongs to the continental monsoon climate of transition from the north subtropical zone to the warm temperate zone; Henan is located at the junction of coastal open areas and central and western regions, which is the middle zone of China's economic development from east to west. Henan province governs 17 prefecture-level cities, 1 county-level cities, 2 1 county-level cities, 82 counties and 54 municipal districts. By the end of 20021,the resident population of Henan province was 98.83 million.

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Henan is where I was born and grew up.

Speaking of Henan, I have a lot to say, especially the delicious food in Henan. When it comes to Henan cuisine, I think of Huimian Noodles. Huimian Noodles is a special food in Henan with a long history. It is a traditional snack, which is famous in the Central Plains and spread all over the country because of its delicious taste and economical benefits. Water mat in Luoyang, steamed stuffed bun in Kaifeng and Huimian Noodles in Zhengzhou are three famous snacks in Henan.

Every day at noon and at night, noodle shops, large and small, are open for business, and the fragrance of the emblem in the shop overflows, making people unable to help eating a bowl. When the noodles are served, the customer takes them, picks up chopsticks, mixes the noodles and eats them. Soon, a bowl of Huimian Noodles was eaten clean. The taste of Hui noodles depends on its soup, noodles and accessories. The soup is boiled with the finest tender mutton and sheep bones for more than five hours. Boil it with strong fire first, and then boil out the bone oil. The boiled soup is white and bright, just like milk, so some people call it white soup.

Noodles are made of high-quality high-gluten white flour, mixed with warm water to make soft dough, repeatedly kneaded to make it tough, left for a period of time, then rolled into noodles four fingers wide and twenty centimeters long, coated with vegetable oil, packaged in blocks, covered with plastic paper for later use, and pulled into noodles when ready to eat, which will be delicious.

Accessories include kelp silk, bean curd silk, vermicelli, coriander and so on. Take out coriander, Chili oil, sugar, garlic and other side dishes when serving. This is how a bowl of delicious Huimian Noodles is made.

I like to eat Huimian Noodles in Henan, and I love the generous taste in the south of China.