Henan Braised Noodles (河南烩面)

中文简介

河南烩面是河南的标志性面食，尤其以郑州的合记烩面最有名，有"中国五大面食"之一的美誉。它的特点是宽如腰带的面条——师傅把面团擀开后用手扯成又宽又薄的长片，下入滚烫的羊肉高汤中煮，汤底用羊肉、羊骨加多种香料熬制数小时，奶白浓香。碗中配上羊肉片、木耳、黄花菜、粉丝、豆腐丝、青菜，撒上香菜和辣椒油。面条筋道滑爽、吸满汤汁，一碗下肚浑身暖和。烩面汤醇面香、分量十足，是中原人最踏实的comfort food。郑州街头巷尾的烩面馆，清晨到深夜都冒着热气。

English

Henan braised noodles (烩面, huìmiàn) is the soul food of Henan Province — and the specific pride of Zhengzhou, where the century-old He Ji (合记) shops made it famous. The distinctive feature is the noodle itself: a wide, belt-like ribbon of dough, hand-stretched until thin and pulled into the pot of boiling lamb stock. That stock — bones and meat simmered for hours into a milky, savory broth — is the second pillar. The bowl arrives crowded with sliced lamb, wood-ear mushrooms, daylily buds, bean-thread noodles, tofu strips, and greens, finished with cilantro and chilli oil. The wide noodles soak up the broth like sponges; every slurp is warm, rich, and deeply satisfying.

Where to eat: He Ji (合记) in Zhengzhou is the benchmark; countless family shops across the province do it proud. ¥15–30 ($2–4) a bowl, big enough to be a meal.

Pro tips: Add extra vinegar and chilli oil to taste — Henan style. The soup is breakfast-legitimately-good until late night. A bowl with a side of liángcài (凉菜, cold dishes) is the classic working lunch combination.