Chicken and Duck Hele

Chicken and Duck Hele

　　Hele is a traditional delicacy of Weifang. It is said to have originated in Shanxi and Shaanxi provinces, then spread to Weifang via Beijing, evolving from the historical "Helou." "Helou" refers to noodles made from buckwheat flour and pressed through a specially perforated Helou mold — originally a daily food for rural families. The people of Weifang improved upon this by replacing buckwheat flour with wheat flour, and pairing it with chicken and duck meat, "Han meat," and a light seasoning base. They gave it the homophonic name "Hele" (meaning harmony and happiness), and since the base mainly features chicken and duck, it came to be known as "Chicken and Duck Hele." Through continuous refinement by folk food artisans, it has developed into a beloved noodle dish. Renowned across Shandong for its exquisite preparation, rich seasonings, delicious taste, and savory broth, it is also widely loved for its great flavor and affordability. In 1997, Chicken and Duck Hele was recognized by the China Cuisine Association and the Shandong Provincial Department of Commerce as a "Chinese Famous Snack" and a "Shandong Famous Snack," respectively.

　　Legend has it that in the old city of Weifang, there was a merchant family. Thanks to the diligence of the head of the household and the united efforts of the entire family, they had gained some local renown after more than ten years. However, after their sons got married, egged on by their wives, conflicts frequently arose among the sisters-in-law and brothers over the division of property, sometimes even leading to physical fights. Left with no other choice, the patriarch decided to divide the family assets among his sons for them to manage independently. During the family’s last reunion dinner together, he served everyone a specially prepared noodle dish. No one knew what it was. The patriarch explained: “This is Hele. I hope that you brothers and sisters-in-law will help and support each other, live in harmony, and share joy as one family.” Feeling deeply ashamed, the sons and their wives made amends and restored family harmony. Through generations of refinement, it has eventually evolved into the Chicken and Duck Hele we know today.

　　Its preparation method is as follows: Wheat flour and starch dough is pressed through a Hele press into a broth simmered with old hen and duck. Once cooked, the noodles are fished out and then served in the original broth along with chicken and duck meat, cured meat, sweet garlic, salted Chinese toon, salted leeks, and chili oil. Its characteristics include chewy and resilient noodles, fragrant meat, and a richly flavored broth, making it a unique and delicious dish.

　　Price categories: small bowl 2.5 RMB, medium bowl 3 RMB, large bowl 4 RMB, and so on.