Huimian is a kind of pasta similar to lasagna, which is made of high-quality and high-gluten flour, supplemented by broth and various side dishes. Below, I will share with you the different practices in the emblem. I hope you like it!

Yufengyuan Nourish Huimian Noodles

Yufengyuan Huimian Noodles is characterized by thick white soup, very mellow and no additives; Chinese medicinal ingredients such as Angelica sinensis and Lycium barbarum are added, which has a certain nourishing effect and the taste is liked by many people.

Baiji dolphin

Baiji Huimian Noodles steamed bun restaurant (commonly known as? Beth? Hui mian) is also more representative. On the basis of the traditional emblem, it has been improved many times. The soup made by Chinese medicine is delicious, and the tip of the tongue is slightly numb after eating, which has the effect of nourishing and keeping in good health.

76ers, old Huimian Noodles.

Huimi noodles, 76 people, inherited it? Traditional dragon, traditional noodles? I think the best secret of being a Huimian Noodles is that there is no secret. Original flavor, old pot and soup stock are the characteristics. It has been strongly recognized by the majority of diners and has developed prominently.

Heji Mutton Huimian Noodles

Huimian, Hutchison's mutton, is a traditional snack, including meat, vegetarian food, soup, vegetables and rice. 1994 was awarded the title of "famous brand flavor food of Muslims in China" in May. 1997 65438+ won the title of "Chinese famous snack" in February. Huimian, a kind of mutton, is selected from the best fresh mutton. After repeated soaking, put it into the pot, skim off the fat, put in the whole aniseed and cook the meat. In addition, white flour is mixed with proper amount of salt and alkali to form soft noodles, which are repeatedly kneaded to make them tough. Next time, put the raw juice stock in the pot, pull the noodles into thin strips and put the mutton in the pot, with day lily, fungus and gouache strips. Bring coriander, Chili oil, sugar, garlic and other side dishes when serving, which is more delicious. Hutchison's predecessor was Laoxiang Hotel. 1953, Li and others took over the camp. Because it is a partnership, it was renamed Hutchison Hotel. Huimian Noodles, who specializes in mutton, changed its name from 1967 to? Hui noodle restaurant? , commonly known as collection.

Xiaoji Sam sun Huimian Noodles

Xiao Honghe, the founder of Xiao Ji Huimian Noodles, was once a chef of Zhengzhou State-owned Changchun Hotel. After retirement, he led his two sons to open the Huimian Noodles Pavilion. Instead of following the traditional mutton Huimian Noodles style, he found inspiration from his famous noodles, adding delicious and nutritious sea cucumber and squid to mutton Huimian Noodles, which is called Sanxian Huimian Noodles.

Yufeng Mutton Huimian Noodles

Yufeng mutton Huimian Noodles was awarded 20 10 by China Cuisine Association? China famous snacks? Title: Huimi noodles advocate original flavor in cooking, which is different from general nourishing Huimi noodles. Its main characteristics are white soup, pure taste, no fishy smell and strong taste. On the basis of traditional mutton Huimian Noodles, Yufeng Huimian Noodles is made by carefully selecting materials and adopting a unique technology, boiling the excellent mutton and mutton skeleton with various spices for more than 4 hours, adding refined white flour, adding appropriate amount of salt and alkali to make soft noodles, repeatedly kneading until the noodles are tough, then pulling the noodles into thin strips, putting them into mutton soup, and adding auxiliary materials such as vermicelli, auricularia auricula and daylily to stew. For a long time, Yufeng Huimian Noodles has been deeply loved by customers for its fresh flavor, refreshing aroma, rich nutrition and reasonable price.

Mihe Huimian Noodles

Mihe Huimian Noodles, famous for its old post Huimian Noodles, is different from other kinds of Huimian Noodles. Soup is less noodles and more meat, not based on the beauty of drinking soup. Mainly noodles are strong and fragrant. It tastes pure and not greasy. It is very famous in Gongyimi River. Everyone who is away from home will go to the streets to taste it. Because Hui Mian is made by Hui people, its promotion is not strong, but it is already a local name.

The main practice: mutton soup to cook noodles, bowls, add meat and milk.

Wei's Huimian Noodles

Different from Huimi noodles in other places of Huimi noodles, Weishi Huimi noodles don't have many gorgeous side dishes, but use its unique noodle soup method. When aligning the pots, the seasonings such as salt, sesame sauce and chopped green onion are directly placed under the mutton thick soup pot (not under the mutton clear soup pot) in Huimi noodles bowl, and then the soup in the soup pot in Xiahui rice noodles is taken into the bowl, and then the diced mutton and coriander (coriander) are added.

Fangcheng Huimian Noodles

Fangcheng Huimian Noodles originated in the early 1980s and was studied in Huimian Noodles, Zhengzhou. Does the emblem master combine the characteristics of Fangcheng? There are many Muslims and rich mutton resources. On the basis of Huimian Noodles, Zhengzhou, we explored and improved, and formed today's special cuisine in southern Henan. Fangcheng Huimian Noodles.

Fangcheng Huimian Noodles seems easy to make, but it is beyond the ability of ordinary people to achieve a real taste. To tell whether it is an authentic Fangcheng Huimian Noodles, we should look at soup, noodles and Chili oil.

Soup, made of sheep bones and whole sheep skeletons, is stewed in a clear water pot with high fire, foamed after two hours, and put in an old seasoning bag to enhance the flavor. Add the mutton pieces, add the new seasoning package to enhance the flavor, and then simmer with strong fire. A few hours later, the house was full of fragrance, the meat was rotten as mud, and the soup was thick as milk. Noodles, choose the best wheat flour, water and flour, salt and water, salt is the key. Knead the noodles into a ball and a filler. Knead, knead hard, the dough is bright and moist, and the gluten is as strong as glue. Cover the platen with a damp cloth. Sit quietly after sex, divide the dough into one or two pieces of flour, roll it into oval dough pieces, and apply a layer of sesame oil on both sides to prevent adhesion. They are shiny, white and neatly stacked on the plate for use. This is the method of making noodles, which has three words: soft, tough and shiny. Chili oil, the best seasoning in Fangcheng Huimian Noodles, is like cooking with monosodium glutamate. To make Chili oil, you must use sheep oil and small red pepper produced in Fangcheng.

Yuanyang Huimian Noodles

Yuanyang Huimian Noodles, whose exact name should be Yuanyang mutton Huimian Noodles, is the abbreviation of Huimian Noodles produced in Yuanyang County, Henan Province. It has the characteristics of thin fat, refreshing fragrance, rich nutrition and unique flavor. The soup used by Yuanyang Huimian Noodles is mutton soup prepared with various seasonings. After the noodles are cooked in the soup pot, put them in a bowl. The soup in the bowl is still the old soup, mixed with monosodium glutamate, sesame oil, mutton slices and coriander. Every noodle restaurant has two kinds of noodles, and the noodles used are called big bowls or small bowls, not large portions and small portions.

Xunxian Old-fashioned Huimian Noodles

Xunxian County is located in the north of Henan Province, which is the main producing area of strong gluten wheat. Xunxian people's pasta is therefore more rich and diverse. The biggest difference between Xunxian time-honored Huimi noodles and other Huimi noodles is the secret fried brine and the original soup cooked noodles, which can be said to be the food memory of Hebi people.

1. secret fried brine: stir-fried mutton and black sauce.

Dice mutton, onion, ginger and spices.

Heat the oil, stir-fry the onion and ginger until yellow, stir-fry the mutton for about 30 minutes, and stir-fry it with the secret black sauce 10 minute.

2. Hand-made Huimian Noodles, clear soup and noodles, cooked in a bowl with diced mustard tuber, shrimp and secret fried brine. Gluten, delicious and fragrant.

Ye county Huimian Noodles

The main characteristics of Huimian Noodles in Yexian County are: mutton casserole, high-quality flour, delicate and smooth, soft and fragrant, smooth and palatable; Hui noodle soup is made of fresh lamb chops, sheep hoof bones and a little spiced seasoning. Fat but not greasy, light but not thin, and the burnt Chili oil is delicious. It enjoys a high reputation in more than a dozen surrounding counties and cities. Belongs to the flavor category.

Sam sun Huimian Noodles

Sanxian Huimian Noodles mainly consists of three kinds of broth (chicken soup, bone soup and mutton soup). It has three characteristics (nourishing but not nourishing, fragrant but not greasy), unique flavor, high quality and delicious taste. Xiao Honghe, the founder of Sanxian Huimian Noodles, used to be a chef of Zhengzhou State-owned Changchun Hotel. After retirement, he led his two sons to open the Huimian Noodles Pavilion. Instead of following the traditional mutton Huimian Noodles style, he found inspiration from his famous noodles, adding delicious and nutritious sea cucumber and squid to mutton Huimian Noodles, which is called Sanxian Huimian Noodles.

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