The origin of Huimian Noodles

The origin of Huimian is that Huimian evolved from ancient feeding techniques. Feeding is to knead the dough flat for two inches and then cook it, just like the smart one.

Hui Mian is a traditional Henan cuisine with meat, vegetarian food, soup, vegetables and rice, which belongs to Henan cuisine. This dish is made of high-quality high-gluten flour, supplemented by broth and various side dishes. Similar to lasagna, it is delicious, good in gluten, economical and nutritious, and enjoys a high reputation in the Central Plains and even the whole country.

The essence of Hui noodles lies in soup, which is boiled with fine tender mutton and sheep bones for more than five hours. Cook with high fire first, then with low fire. After adding seven or eight kinds of traditional Chinese medicines, the boiled soup is white and bright, just like milk, so some people call it white soup.

Extended data

Many people regard the evolution and reappearance of rice noodles as the evolution of stewed buns, which is actually a misunderstanding caused by history. Before 1956, many old Zhengzhou people didn't know that there was such a pasta variety as Huimian in Zhengzhou.