The origin of Huimian Noodles

The origin of Huimi noodles includes the theory of falling into trouble, the theory of entering Beijing, the theory of chef's creation and the theory of Japanese bombing of Zhengzhou.

1. According to legend, Li Shimin, Emperor Taizong, fell ill with a cold on a farm on a snowy night in the dead of winter before he ascended the throne. Mother and son are kind-hearted. They slaughtered and stewed the elephant (also called elk) with four horns like deer, head like horse, body like sheep, hoof like ox and ox, and wanted to make noodles to relieve Li Shimin's hunger. However, due to the persecution of the enemy, the situation is urgent. The old woman hurriedly pulled the dough out, put it directly into the soup pot, cooked it and handed it to Li Shimin. Li Shimin ate too much, broke out in a sweat, felt feverish and refreshed, and recovered from the cold. So he rode his horse to say goodbye. After Li Shimin acceded to the throne, he couldn't feel the taste of any delicacies all day, so he thought of the noodles made by the mother and son, and thought of their saving his life. He sent people to visit the mother and son and gave them rich rewards. Sure enough, it paid off and finally found the mother and son. Taizong also ordered chefs to learn from the elderly. Since then, this life-saving noodle-Kirin noodles has been added to the imperial diet spectrum of the Tang Palace. Later, because the four elephants were extremely rare, it was difficult to find hunters. It was useless for Wu Zetian to kill several tribute envoys, so she had to take a goat instead of the four elephants, and the unicorn face was renamed the back face goat. However, it has been identified by chefs and doctors, and its taste and medicinal value are no less than that of Kirin noodles. Therefore, mutton Huimian Noodles has become a famous court food with a long history. This is the earliest legend about Huimian Noodles.

2. During Guangxu period, Guo Zixing, the chef of Changge, opened a noodle restaurant in Beijing. Because extortion often happens, I asked my hometown Yang Hanlin for help. Yang Hanlin, the word Yang, is from Changge, and is the deputy director of Duchayuan. Yang Hanlin hired Guo Zixing as a chef to protect Guo Zixing. After the Revolution of 1911, Yang Hanlin retired with Guo Zixing. I caught a cold in autumn. Guo Zixing tried to make noodles for Yang Hanlin with big bones, minced meat and some delicious Chinese herbal medicines. Unexpectedly, it was recognized by Yang Hanlin and became Yang's daily diet. In nine years, Yang Hanlin died in his hometown of Changge. Before he died, he gave Guo Zixing money to reopen the shop and told Guo Zixing not to lose Huimian Noodles. Unexpectedly, at that time, the bandits in Changge were rampant and the officers and men could not suppress them. The situation is unstable and there is no chance to open another shop. A distant relative in Guo Zixing lives near Huayuankou on the bank of the Yellow River. To survive, he must go there. According to legend, it was at this time that Hui Mi Mian was introduced into Zhengzhou from Guo Zixing.

Zhao Rongguang likes pasta, especially noodles. During the period of War of Resistance against Japanese Aggression, hotels in Zhengzhou were often closed because of air raids, and sometimes chefs were in a hurry to run for their lives as soon as they took up their rice bowls. At that time, food was in short supply, and Master Zhao couldn't bear to throw away the leftovers. After the air raid, he added the leftovers to the stew before eating. Over time, Zhao Rongguang found the re-stewed noodles delicious, so he put some raw materials such as salt and alkali in the noodles to make them thicker and have a special flavor, which became a major food variety for the shop assistants. Later, some old customers inadvertently found that the noodles eaten by the clerk were very distinctive and asked the restaurant to sell them. Zhao Rongguang began to elaborate Huimian Noodles. He chose the best fresh mutton, put all kinds of raw materials in cook the meat, used raw juice broth when the noodles were put into the pot, and then added mutton, day lily, fungus and so on. It's so delicious that Hui Mian has gradually become the best-selling variety in the store.

4. Huimian, a kind of pasta with high quality and high gluten flour as raw material, supplemented by broth and various side dishes, is similar to lasagna.