Hui mian

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Hui mian

Hui mian

Hui mian (Chinese: 烩面) is an important noodle-based food originating in China and belonging to Henan cuisine.^[1] Hui mian are made of high-quality high-gluten flour, supplemented by broth and various side dishes. The soup is cooked with high-quality tender lamb and lamb bones for more than five hours. Among them, the seven or eight flavors of Chinese medicine are better to boil out the bone oil. The soup is white and bright, just like cow's milk, so some people call it white soup. The auxiliary ingredients are kelp shreds, tofu shreds, coriander, quail eggs, etc., and side dishes such as coriander, chili oil, sugar garlic, and minced peppers are taken out when served.^[2]

Hui mian also has a long history in Henan and is connected with Henan in the present day. The ingredients used in Hui mian differ in regards to different cities and restaurants branding.^[3]

History[]

The Hui mian recipe is widespread and originated in the Tang dynasty. A country lady invented Huimian when she tried to make a type of nutritious noodles for Li Shimin, the later emperor, to help him recover strength when he was starving while on the run during a war. Li loved the dish, so Li found the lady a year later after he became the emperor of the Tang Dynasty. The emperor commanded the royal chefs to study the Hui mian recipe from that lady. Hui mian became a secret food in royal families. Centuries later, in the late Qing Dynasty, when the Eight-Nation Alliance invaded China, the Empress Dowager Ci Xi was recorded that she had Hui mian a lot during the run of the war; There were records of Empress Ci Xi talking about " Hui mian can dispel cold". Until the end of the Qing Dynasty, the royal chef Pang Enfu escaped from the Forbidden City and lived in seclusion in Henan. He started teaching normal people to cook Hui mian, then Hui mian began spreading among common people in the society.^[4]

Variations[]

Henan is in the central area of China, and it is a province famous for Hui mian. Most of Hui mian in the Henan area is the descendant of royal food Hui mian. The province has more than a hundred million people. Hui mian has developed in many different styles based on each population group, and ethnic group.

Yang Fu Yan (杨府宴) Hui mian[]

Yang Fu Yan Hui mian has become famous in recent years in Henan. The Yang Fu Yan recipe Hui mian follows the traditional cooking style of Hui mian, using only mutton and beef as broth which is different from many other newly developed recipes using mutton or beef with pork..^[5]

Heji Lamb Hui mian[]

Heji Lamb Hui mian is a Halal Hui mian. In May 1994, Heji Hui mian won the award of "all of the famous brand names of food" in China. In December 1997 it won the title of "Chinese famous snacks". The predecessor of Heji style is the Old Folks Hotel and Restaurant in Zheng Zhou. In 1953, Li Shaoqing and other 4 people were in charge of the hotel management, so they changed the name "Heji restaurant"; "Heji" means "many people manage together" in Chinese. Since 1967 specializing in lamb noodle, they renamed "Heji (合记) Lamb Hui mian", commonly known as "Heji".^{[citation needed]}

Xiaoji (萧记) Sanxian (三鲜) Hui mian[]

Xiao Ji Sanxian Hui mian is another commonly known Hui mian style in Henan. Xiaoji Sanxian Hui mian's founder Xiao Honghe was a Yifu mian(伊府面) chef in Zhengzhou government-owned Changchun Hotel. After retirement from the government-owned restaurant, he and his two sons opened a Hui mian restaurant. He did not follow the traditional mutton Hui mian recipe, but he found his special recipe from the inspiration of Yifu noodles by adding Sanxian ingredients to the original mutton or beef broth,and mix the traditional mutton broth with chicken broth and bone broth. Sanxian means using a combination of three umami dressing ingredients, which are commonly indicating shrimp, black wood ear, and baby bamboos. In nowadays, people use different three dressing ingredients as long as from categories of seafood, fungus, and fresh vegetables can also be called as Sanxian Hui mian.^[6]

Yexian Hui mian[]

The main feature of Yexian Hui mian is the mutton hot pot, which is made of high-quality flour, which is delicate and smooth, soft and glutinous, smooth and palatable. The Huimian soup is made of fresh lamb chops and lamb hooves, and a little more flavorful spice seasoning. Fat but not greasy, light but not thin, with scorched chili oil, beautiful in color and fragrance. It is well-known in more than a dozen counties and cities in the surrounding area and belongs to the special flavor category.^[7]

Junxian Old-fashioned Hui mian[]

Jun County is located in the northern part of Henan Province and is the main producing area of high-gluten wheat. As a result, the noodles of the people of Junxian County are more abundant and diverse. The old-fashioned noodles of Junxian County, the biggest difference from other noodles is the secret stir-fried stewed noodles, the original soup noodles, it can be said that Hebi people's gourmet memory.

Secret stir-fried stew: dry stir-fried lamb, stir-fried with black sauce. Select selected goat meat, diced and set aside. Heat the oil, fry the scallion and ginger, stir-fry the lamb for about 30 minutes. Change the heat to low heat and stir-fry for 10 minutes with the secret black sauce. Handmade noodles, boiled noodles in clear broth, cooked with mustard, dried shrimps, secret stir-fried marinated bowl. Gluten, delicious and aromatic.^[8]

Fangcheng Hui mian[]

Fangcheng Hui mian originated in the early 1980s. They were inspired by Zhengzhou Hui mian. The stewed noodles masters combined the characteristics of Fangcheng-there are more Hui people, so they are rich in mutton resources. Then they explored and improved on the basis of Zhengzhou braised noodles. Southern specialties-Fangcheng Hui mian. Fangcheng Hui mian seems easy to make, but to achieve the true taste is by no means what ordinary people can do. To determine whether it is authentic Fangcheng Hui mian, one looks at the soup, the second with the noodles, and the third with chili oil.

Lamb bones and whole lamb skeleton for soup, put them in a pot of clean water and simmer on high heat. After two hours, they will foam up and put the old seasoning bag to improve the flavor. Add the mutton pieces, then change to a new seasoning bag to add flavor, the fire is overwhelming, and then it is simmered. A few hours later, the house was full of mellow fragrance, the meat seemed to be rotten as mud, and the soup was as thick as milk. Choose the best wheat flour, water and noodles, salt and water, and salt is the key. Knead the dough into a ball into a floc. Knead, knead hard, the dough is bright and shiny, and the gluten is as strong as glue. Cover the pressure plate with a damp cloth. After sex, sit quietly, divide the noodles into one or two noodles each, push and roll them into oval noodles, apply a small layer of sesame oil on both sides to prevent adhesion, one by one, shiny and white, neatly stacked Into the disk, to spare it. This is the method of making noodles, with three-character commands: flexibility, toughness, and light. Chili oil, the finest seasoning of Fangcheng Hui mian, is like using MSG for cooking. To make chili oil, mutton oil and small red-pointed chili produced in Fangcheng must be used.^[9][10]

Modern Hui mian storage process[]

Due to modern technology and demand, many university labs in Henan have developed Hui mian instant storage in order to keep the taste and easy for people to transit and eat. The best way is "instant frozen".^[11]

See also[]

• Chinese Islamic cuisine
• Chinese noodles
• Instant noodles
• List of Chinese soups
• List of noodle dishes
• Beef noodle soup
• Henan cuisine
• Luoyang
• Zhengzhou

References[]