Noodles began in Han and Tang Dynasties and flourished in Ming and Qing Dynasties. It is a snack with exquisite materials and unique flavor, referred to as Jiaxian for short. The production method of Lehe is to roll the mixed dough into long round noodles on the Lehe bed, and then put it directly into the boiling water pot for cooking. Firstly, buckwheat flour is used as the fabric, fennel, pepper, angelica, American ginseng, longan, jujube, medlar and Ophiopogon japonicus are added into the cooked mutton soup, and boiled for one day. In the late Qing Dynasty, buckwheat flour was replaced by wheat flour, which was more nutritious. In particular, spices such as Chili oil are full of color and flavor, which are unique in color and flavor. At the end of the 20th century, with the improvement of people's living standards, the production of Lehe in Jiaxian County changed from a complicated production method for thousands of years to a mechanized production, and the seasonings were more abundant. On the basis of the original materials, more than ten kinds of traditional Chinese medicine condiments, such as angelica sinensis, American ginseng, longan, jujube, medlar and Ophiopogon japonicus, have been added, which has the functions of warming stomach and dispelling cold, nourishing yin and strengthening yang, protecting health and preventing diseases and beauty beauty. According to the book "China Flavor Diet", Lehe in Jiaxian County "strengthens the spleen and regulates the stomach, which is the treasure of health preservation".

Noodles taste soft and smooth and appetizing. This kind of easy-to-digest, low-cost and affordable pasta is famous both inside and outside the province. Some people in Jiaxian County, Henan Province have traveled all over the country and opened noodle restaurants to other cities in China and even overseas, so they are called Jiaxian people. It is understood that 1998, the American Chinese Business Times published an article praising new york, He Qiao of Jia County.

Noodles, called "River Leak" in ancient times, are also called "Huoluo". Legend has it that during the reign of Emperor Kangxi of the Qing Dynasty, Emperor Kangxi appointed a special person to make a statistical report on the national flavor snacks, and "River Leak" was also reported as one of them. One day, when Kangxi was looking for famous food, he saw the "River Leak", which attracted people's attention because of its strange name, and ordered people to do it well. After eating it, I admired its unique flavor. But because the homonym of the name "Helou" is not in harmony with river regulation, I am not happy, so I changed the name "Helou" to "Lehe".

In view of the fact that mutton and Dagu are goat mutton raised by farmers in Jiaxian County, Henan Province, their soup tastes unparalleled. Mutton soup contains dozens of natural supplements such as angelica, American ginseng, longan, red dates, medlar and Ophiopogon japonicus. Regular consumption of mutton soup has the effects of tonifying deficiency and cold, moistening heart and lungs, strengthening bones and muscles, tonifying kidney and strengthening body, and beauty beauty. The iron and calcium content of mutton is higher than that of pork and beef. Therefore, eating mutton is most beneficial to people with lung disease, anemia, chronic illness and malnutrition. With cooked mutton, chopped green onion, coriander and so on. Every mouthful of nourishing mutton soup will make your lips and teeth fragrant and have a long aftertaste.