Xiao Ji San Xian Noodle

“Xiaoji Sanxian Noodle” is mainly based on three soups (chicken soup, bone soup, mutton soup). It has three characteristics (nourishing but nourishing, delicious but not too greasy).

According to legend, the early facets came from the master who bought the fritters. According to legend, several hotel teachers and apprentices used the fried fritters to supply the citizens early in the morning, but for a long time, it would be greasy and tired to eat fritters in the morning, let alone the chef who made the fritters. One day, the chef of the fried dough sticks moved, and the remaining noodles were pulled into strips. When they were like the one below, they were cooked in a boiling water pot. After cooking, the fried dishes were added to the marinade. The prepared chopped green onion, ginger foam, sesame oil, soy sauce, salt, etc. are poured into the pot. Suddenly, the aroma is tangy, and the taste of the soup is not refreshing, but the face is also very strong. If you want to eat, you can't eat it. After conditioning, it is made with broth, Henan food, and mutton. It forms today's mutton noodles. The soup is delicious, oily, not greasy, and gluten-resistant and chewy. It immediately attracts a lot of customers; eating noodles, drinking soup, only a little effort, a bowl of noodles becomes the end of the day, the noodle soup plus meat The feeling is very enjoyable, especially those who return home, do not eat a bowl of noodles, then can not find the feeling of going home. When foreigners come here, the noodles also appear as characteristics and flavors. Over time, they form the custom of eating and drinking in Henan. The noodles in Henan are delicious. The price of a bowl of noodles can be accepted by ordinary people. A large bowl of noodles is served in four or two. With ingredients and lamb, the average person eats very well. Outsiders call the bowl of noodles as a pot, but they eat light when they leave. The net is clean and the taste is endless. The flour is made of high-quality wheat flour. Add eggs and salt. When it is noodles, it is poured into the flour. After repeated rubbing, it is made tough and tough. The agent is kneaded into two sides and touched with sesame oil. When the noodles are cooked, the pieces are shaken, and the dough pieces are thickened and thinned. They are pulled into thin noodles with a width of about 2 cm. It is not easy to break when floating in the boiling water. The fragrant noodles, the kungfu is soup, the soup is made from small goat meat and leg bones. After adding Chinese medicine such as Codonopsis, Angelica, Astragalus, White peony, and medlar, it takes a day to go to the mutton of the mutton and reduce the mutton. The fire is very nourishing. Put a few tablespoons of broth, put the fresh noodles and a little sweet potato powder directly into the broth, boil the noodles, such as lily petals, slippery inside and out, the savory taste of the soup penetrates into the noodles, and the fragrance is fragrant; A few pieces of lamb, accompanied by day lily, fungus, thousand silk, quail eggs and so on. On the table, take a small dish of coriander, chili oil, sugar garlic, etc., the taste is more fresh. Take a short section of the face and bite it down, drink the soup, and slice the mutton, color, aroma, and taste. There are many kinds of noodles. The mutton soup and the mutton are the mutton noodles. The beef soup and the beef are the beef noodles. The seafood is the seafood noodles.