How many years ago are there legends about the history of Huimian Noodles? (Tang Dynasty, 600 years ago, 1300 years ago).
Legend has it that Li Shimin, Emperor Taizong of Tang Dynasty, fell ill with a cold in a small farmhouse one snowy 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 ascended the throne, he couldn't taste any delicious food all day. He remembered the noodles made by his mother and son in the Agricultural College on a snowy winter day that year. Thinking that they saved his life, he sent someone to visit his mother and son and gave them a generous reward. 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.
Recent origin (late Qing Dynasty, 100)
Yang, whose real name is Village, is from Houhe Village, Houhe Town, changge city. Guangxu two years, promotion; The following year, he entered the Jinshi Academy and was awarded the editing of the Hanlin Academy (later generations called Yang Hanlin); In twenty-seven years, he was promoted to a teacher, a bachelor of cabinet, and an assistant minister of rites; Twenty-nine years, the official department right assistant minister; In thirty-two years, he served as the deputy capital of Douchayuan.
During the Guangxu period, merchants from all over the world gathered in Beijing. At that time, there was a fellow villager, Guo Zixing, who opened a noodle restaurant in Beijing, with good craftsmanship and was known as "the best pot in the world". Busy downtown, extortion, from time to time Guo Zixing for this kind of thing many times to find trouble with Yang Hanlin, Yang Hanlin is also duty-bound to properly handle for fellow villagers, won the unanimous praise of fellow villagers. One day, a dozen local ruffians found fault with their debts after dinner, and Guo Zixing came forward to argue. Unexpectedly, all the local ruffians punched and kicked each other and smashed the restaurant. When Yang Hanlin heard this, he sent someone to take the Guo Zixing family to his house and said, "I'm looking for a chef. You can stay here if you like, so as not to be made difficult by the wicked in the future. " Guo Zixing saw Yang Hanlin's sincerity and promised to come down. Yang Hanlin likes vegetarian pasta all his life, which is a specialty of Guo Zixing. After he entered the government, he served Yang Hanlin thoughtfully, and Yang Hanlin was very satisfied. Later, he followed around.
After the outbreak of the Revolution of 1911, the Republic of China was founded, and Yang Hanlin was then the deputy capital of the Qing court Douchayuan. Because of his advanced age and deteriorating health, he took the opportunity to resign and return to China. In autumn, Yang Hanlin feels cold and bedridden. Guo Zixing will show it as usual. Han Yang Lin Qiang took a few bites of fried dough sticks and soon vomited. The doctor looked at it and said, "It's nothing serious, but he has been weak for a long time, so don't eat greasy things such as fish." He should be based on a light vegetarian diet, which can be combined with drugs and food supplements. " Guo Zixing heard this and thought, since the old Hanlin loves pasta, I might as well try boiling fried dough sticks in water. As a result, the cooked noodles are smooth and shiny, and you want to eat them when you look at them. Guo Zixing thinks that adding some broth to noodles can nourish and digest them. So, he beat the meat into minced meat, broke his leg bones, stewed the soup with slow fire, and after the soup was stewed, he rushed into the noodles and served it to Yang Hanlin. The smell came to the nose, and Yang Hanlin refreshed and asked, "What is this?" Guo Zixing had a brainwave and said, "Huimian Noodles, this is for the body." I made soup for Yang Hanlin at home, and Yang Hanlin even said yes. Bend down at once and eat noodles in soup. Yang Hanlin asked Guo Zixing, "What happened to Huimian?" Guo Zixing said, "The doctor told me that big fish, big meat and greasy things are not easy to digest. You are old and weak, so you can only eat vegetarian food. How can you nourish your body just by eating noodles? I try to stew soup with big bones and minced meat and some delicious Chinese herbal medicines. I didn't expect this soup to be really tonic. You always like it, and I will often cook it for you in the future. " Later, Guo Zixing cooked soup and noodles for Yang Hanlin every day. In a few days, Yang Hanlin recovered as before. Neighbors said that Yang Hanlin was full of energy and seemed to be rejuvenated.
In nine years, Yang Hanlin died. Before he died, he ordered his family to send Guo Zixing silver to reopen the shop, and told Guo Zixing not to lose Huimian Noodles. Guo Zixing is well aware of its nourishing and health care function, which is beyond the reach of other meals in the world, and has long planned to open another store, specializing in 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. Guo Zixing has a distant relative who lives near the Garden Ferry on the bank of the Yellow River. To survive, he must go there. Before liberation, I had been in contact with foreign clothes. After the founding of the People's Republic of China, I was cut off because of the movement against five evils. After the situation stabilized, a fellow villager in Changge got to know Guo Zixing who was working in Zhengzhou collective canteen, and then he didn't know his whereabouts.
In addition, the predecessor of Zhengzhou Hutchison is the fellow-townsman hotel. 1953, Li and others took over the camp. Because it is a partnership, it was renamed Hutchison Hotel. Since 1967, it has been specializing in mutton Huimian Noodles, renamed "Hutchison Huimian Noodles Pavilion", commonly known as Hutchison.
Origin of Huimian Noodles, Henan 1, mutton Huimian Noodles:
Huimian, Hutchison's mutton, is a traditional snack, including meat, vegetarian food, soup, vegetables and rice. It is famous for its delicious taste and economical benefits. 1May, 1994, was awarded the title of "All China Muslim Famous Brand Flavor Food". 65438+1February 1997, won the title of "Chinese famous snack". 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. Huimian has strict operating rules, and has persisted in one bowl and one pot for decades, never slackening off. Favored by diners, it has become a household name in Zhengzhou, and foreigners often come here to taste it.
Hutchison's predecessor was Laoxiang Hotel. 1953, Li and others took over the camp. Because it is a partnership, it was renamed Hutchison Hotel. Since 1967, it has been specializing in mutton Huimian Noodles, renamed "Hutchison Huimian Noodles Pavilion", commonly known as Hutchison.
It is said that Hui Mian, Hutchison's mutton, is delicious from the plane bombing. During the War of Resistance against Japanese Aggression period, Japanese planes often attacked Zhengzhou. At that time, there was a famous chef named Zhao Rongguang who especially liked pasta. When the plane came, Master Zhao went to hide from it. When he came back, he added some mutton soup to the noodles.
Eat it. Over time, Master Zhao found that the re-stewed noodles were also delicious, so he devoted himself to research, put some salt and alkali in them to make them thicker, and made noodles with unique flavor, which later became a popular flavor food.
2, Xiao Ji Sanxian Huimian Noodles:
Only Xiaoji can compete with He Ji in Zhengzhou. 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. When Xiao Ji started his business for the first time, his signboard was "Three Counties Xiaoji Huimian Noodles Pavilion". With his growing fame, the signboard was changed to "Huimian Noodles Pavilion in Three Counties of Xiaoji". Now, the signboard of his head office has been changed to "Huimian Noodles Food City in Three Counties of Xiaoji".
Water mat in Luoyang, steamed stuffed bun in Kaifeng and Huimian Noodles in Zhengzhou are three famous snacks in Henan. 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. This soup has good gluten and high nutrition.
The noodles in Huimian are made of high-quality white flour, mixed with appropriate saline-alkali warm water to make the dough softer than the noodles in jiaozi, kneaded repeatedly to make it tough, left for a period of time, then rolled into pieces four fingers wide and 20 centimeters long, coated with vegetable oil, wrapped one by one, and covered with plastic paper for use.
The soup is boiled with the first-class tender mutton and sheep bones (split to expose the bone marrow in the middle) for more than five hours. Cook with high fire first, then with low fire. Among them, seven or eight kinds of Chinese medicines and bone oil are boiled out, and the boiled soup is white and bright, just like milk, so some people call it white soup.
Accessories include kelp silk, tofu silk, vermicelli, coriander, quail eggs, sea cucumber, squid and so on. When serving, take out small dishes such as coriander, Chili oil, sugar and garlic.