Essay on Henan Food 1000

Henan, the place where I was born and raised. When it comes to Henan, I have a lot to say, especially the cuisine of Henan.

When I talk about Henan's cuisine, I think of chow mein.

Braised noodles are a specialty of Henan with a long history. It is a kind of traditional flavor snack, which is famous in the Central Plains and all over the country for its delicious taste and affordability. Luoyang's water mat, Kaifeng's buns and Zhengzhou's chow mein are the three famous snacks in Henan.

Everyday at noon and in the evening, large and small noodle shops on the street will open, inside the store, the flavor of chow mein is so fragrant that people can't help but eat a bowl. When the noodles come up, the customer takes the noodles, picks up the chopsticks, mixes the noodles well, and eats them, and in a short time, the bowl of noodles is eaten clean.

The taste of chowder is good or not, depending on its soup, noodles and accessories, soup with top quality tender mutton, mutton bones together to cook for more than five hours, first with a big fire roll and then with a small fire pot, the bones of the oil are simmering out of the soup boiled out of the white, bright, bright, as if the milk of cows, so some people also called the white soup.

The noodles are made of high-quality high-gluten white flour, blended with lukewarm water and made into a very soft dough, which is kneaded repeatedly to make it tough, and left for a while, then rolled into a four-finger-wide, 20-centimeter-long sheet, smeared with vegetable oil on the outer edge, and then yards one by one, covered with plastic paper to spare, so that when it is to be eaten, it will be stretched out into noodles so that it will have a texture when eaten.

Supplemented with shredded seaweed, shredded tofu, vermicelli, cilantro, etc., and served with cilantro, chili oil, sugar garlic and other side dishes on the outside. This is how a bowl of fragrant chow mein is made.

I love Henan chow mein, and I love the bold flavor of Henan even more.