Global InformationHui mian information
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Hui mian (Chinese: 烩面) is a Henan-style noodle soup.[1] The ingredients used in the dish vary across different cities and restaurants. 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.
The taste of hui mian is soft, delicate, and very chewy, as the noodles are repeatedly kneaded as they are made, which can make them more chewy. The unique taste of seasoning is also one of the characteristics of hui mian, with a spicy and fragrant flavor, which is known to be appetizing. The taste of hui mian is described as slightly heavy but not too salty or greasy, making it a very healthy delicacy.
When tasting hui mian, different ingredients can be chosen according to personal tastes, such as tofu, vegetables, chicken, beef, etc. When eating, seasoning can be mixed with noodles or poured onto noodles, and different eating methods can be chosen according to personal taste. At the same time, it can be paired with a bowl of hot soup or cold dishes, which can better match the taste of hui mian.
The dish must cook for at least five hours, until the broth is a distinct milky white color.
Huimian is a traditional and flavorful snack that combines meat, vegetables, soup, and noodles into one dish. Renowned for its delicious taste and affordability, it is popular throughout central China and across the country. Depending on the ingredients, Huimian can be categorized into lamb Huimian, beef Huimian, seafood Huimian, and five-flavor Huimian, among others. The noodles used in Henan Huimian are pulled noodles, similar to ramen but with slight differences. 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. The essence of Huimian lies in its broth. The lamb broth is made from high-quality fresh lamb, which is soaked multiple times before cooking. The blood foam is skimmed off, and a full array of spices is added to cook the meat until tender. When cooking the noodles, the original lamb broth is used, and the noodles are pulled into thin strips and added to the pot along with lamb, daylily, wood ear mushrooms, and rice noodles. The dish is served with side plates of cilantro, chili oil, and pickled garlic, enhancing its fresh flavor. 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.[2]
- ^ "2015首届河南烩面文化节在郑州举行". henan.sina.com.cn. Retrieved 2021-04-29.
- ^ "河南烩面怎么做_河南烩面的做法_豆果美食". www.douguo.com. Retrieved 2024-05-25.