Zhengzhou stewed noodles

Zhengzhou stewed noodles

　　Luoyang’s water banquet, Kaifeng’s steamed buns, and Zhengzhou’s stewed noodles are three equally renowned local delicacies in Henan. Although originating in Zhengzhou, stewed noodles are no longer limited to the city and have become a much-loved noodle dish across the entire province. These noodles, made from premium, high-gluten flour and served in rich broth with a variety of toppings, are similar to wide flat noodles. The soup is delicious and the noodles are chewy, making the dish both hearty and nutritious.

　　The dough for the noodles is made from high-quality refined wheat flour, mixed with an appropriate amount of salt and alkaline, and kneaded with warm water to form a dough softer than that used for dumplings. It is repeatedly kneaded to make it elastic and chewy, then left to rest before being rolled out into strips about four fingers wide and twenty centimeters long. A layer of vegetable oil is brushed on the surface, the noodles are stacked, and covered with plastic wrap until ready to use.

　　The broth is simmered for over five hours using premium tender lamb and lamb bones (split open to expose the marrow inside). The cooking process begins with high heat to bring it to a rolling boil, then continues over low heat. Seven or eight types of Chinese herbs are added during the simmering, drawing out all the marrow fat from the bones. The resulting broth is milky white and shiny, resembling milk—so much so that some people call it “white soup.”

　　Common toppings include shredded kelp, shredded tofu, cellophane noodles, coriander, quail eggs, sea cucumber, and squid. When served, the dish is accompanied by small side dishes such as fresh coriander, chili oil, and sweet pickled garlic.