Source: Hui Mian evolved from ancient feeding techniques. Feeding is to roll the dough thin, break it up and cook it by hand, just like rice flour.

History: When Eight-Nation Alliance entered Beijing, Empress Dowager Cixi fled to Shanxi for refuge. She also kept in mind that Huimian Noodles was used to nourish the body and drive away the cold, and sent Li Zhaogong goat as Huimian Noodles for many times, which relieved the cold syndrome in time. Until the Manchu-Han banquet in the late Qing Dynasty, chef Pang Enfu escaped from the palace and lived in seclusion in the south section of the Yellow River because he didn't want to be bound by the strict laws of the palace kitchen, and taught the authentic emblem of Yuanyang to the people.

Brief introduction of Huimian Noodles

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. Delicious taste, good tendon soup, economic benefits, rich nutrition, well-known in the Central Plains, all over the country. There are many kinds of mutton, such as emblem noodles, three-county emblem noodles and five-county emblem noodles. It is one of the three major snacks in Henan.

The essence of Hui noodles lies in the 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 seven or eight kinds of traditional Chinese medicines are boiled, the boiled soup is white and bright, just like milk, so some people call it white soup. When serving, put the raw juice broth into the pot, pull the noodles into thin strips and put them into the pot. Accessories are shredded kelp, shredded tofu, vermicelli, coriander, quail eggs, sea cucumber, squid, etc. And when serving, bring out side dishes such as coriander, Chili oil, sugar and garlic.