User:Nickyeah/Hui mian

Hui mian is one of the ten most famous noodle-based food in China.It is a common food in Henan Province. Hui mian has a long history in Henan area, and its nutritious identity is a symbol of Henan food culture. People think about Henan when they see Hui mian. Hui mian has some variations of ingredients in regard to different cities and restaurants branding.

History
Hui mian recepie is widespread that have been created in Tang dynasty. A country lady invented Human when she tried to make a type of nutritious noodles for Li Shimin, the later emperor, to help him recover his strength when he was starving while on a run during war. Li loved that noodle, so Li found that lady l years later after he became the emperor of Tang Dynasty. The emperor commanded the royal chefs to study Hui mian recipe from that lady. Thys Human became to a secret food in royal families. Centeries later, in late Qing Dynasty, when the Eight-Nation Alliance invaded China, the Empress Dowager Ci Xi was recorded that she had Hui mian a lot during the run of the the war; There are texts recording Empress Ci Xi talking about " Hui mian can dispel cold". Until the end of the Qing Dynasty, the royal chef Pang Enfu escaped from the Forbidden City and lived in seclusion in Henan. He started teaching normal people to cook Hui mian, then Hui mian began spreading among common people in the society.

Variations
Henan is in the central area of China, and it is a province famous of Hui mian. Most of Hui mian in Henan area is the descendent of royal food Hui mian. The province has more than a hundred million people. Hui mian has developed in many different styles based on each population group, and ethnic group.

Yang Fu Yan (杨府宴) Hui mian
Yang Fu Yan Hui mian has become famous in recent years in Henan. The Yang Fu Yan recipe Hui mian follows traditional cooking style of Hui mian, using only mutton and beef as broth which is different with many other new developed recipe using mutton or beef with pork.

Heji (合记) Lamb Hui mian
Heji Lamb Hui mian is a Halal Hui mian. In May 1994, Heji Hui mian won the award of "all of the famous brand name of food" in China. In December 1997 it won the title of "Chinese famous snacks". The predecessor of Heji style is the Old Folks Hotel and Restaurant in Zheng Zhou. In 1953, Li Shaoqing and other 4 people were in charge of the hotel management, so they changed the name "Heji restaurant"; "Heji" means "many people manage together" in Chinese.Since 1967 specializing in lamb noodle, they renamed "Heji (合记) Lamb Hui mian", commonly known as "Heji".

Xiaoji (萧记) Sanxian (三鲜) Hui mian
Xiao ji Sanxian Hui mian is another common known Hui mian style in Henan. Xiaoji Sanxian Hui mian's founder Xiao Honghe was a Yifu mian(伊府面) chef in Zhengzhou governemnt-owned Changchun Hotel. After retirement from the government owned restaurant, he and his two sons opened a Hui mian restaurant. He did not follow traditional mutton Hui mian recipe, but he found his special recipe from the inspiration of Yifu noodles by adding Sanxian ingredients to the original mutton or beef broth. Sanxian means using a combination of three umami dressing ingredients, which are commonly indicating sea cucumbers, fresh mushrooms and baby bamboos. In nowadays, people use different three dressing ingredients as long as from categories of seafood, fungus, and fresh vegetables can also be called as Sanxian Hui mian.

Hui mian storage Process
Due to modern technology and demand, many University labs in Henan have developed Hui mian instant storage in order to keep the taste and easy for people to transit and eat. The best way is "instant fronzen".