During the Anti-Japanese War, because Japanese planes frequently attacked Zhengzhou, a famous chef, Zhao Rongguang, liked to eat pasta in the air raid shelter, and found that the leftover noodles were delicious after being stewed with mutton soup. After textual research, Huimian Noodles is a delicious food, which is the origin of Huimian Noodles. Hui Mian is a traditional snack, including meat, vegetarian food, soup, vegetables and noodles. Because of its delicious taste and economical benefits, it is famous in the Central Plains and spread all over the country.

Huimian takes high-quality high-gluten flour as raw material, delicious broth as auxiliary material, and a variety of side dishes to make a bowl of nutritious food. 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 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 adding seven or eight kinds of traditional Chinese medicines, 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.