Hui mian

Typically, hui mian is made with lamb bones and a range of Chinese herbs, such as lycium chinense and star anise.

However, kelp, tofu, coriander, quail eggs, chili oil, sugar, garlic, and minced peppers are also common ingredients.

Typically, fine white flour is mixed with a bit of salt and alkali to create a soft dough, which is repeatedly kneaded to develop elasticity.

With fragrant noodles, tender meat, rich taste, and an economical price, Huimian has become one of the most iconic snacks in the central plains region.

It was said that hui mian was invented by a woman who tried to make a nutritious soup for Li Shimin, the second emperor, to help him recover his strength while on the run from the war.

Until the end of the Qing Dynasty, royal chef Pang Enfu escaped from the Forbidden City and lived in seclusion in Henan.

The province has more than a hundred million people, and as a result, many different styles of hui mian have developed between populations and ethnic groups.

[citation needed] In May 1994, Heji hui mian won the award of "all of the famous brand names of food" in China.

The recipe was created by Xiao Honghe, a yifu noodle (Chinese: 伊府面) chef in the Zhengzhou government-owned Changchun Hotel.

Sanxian means using a combination of three umami dressing ingredients, which are commonly shrimp, black wood ear, and baby bamboos.

Nowadays, people use a variation of these three dressing ingredients as long as the categories of seafood, fungus, and fresh vegetables can also be called sanxian hui mian.

Jun County is located in the northern part of Henan Province and is the main producing area of high-gluten wheat.

[4] Due to modern technology and increased demand, many university labs in Henan have developed instant storage of hui mian to keep the taste while making it easy for people to store, move it around, and eat it.