Hui mian

Hui mian is a cherished noodle dish that originates from China's Henan Province. Its roots date back to the Tang Dynasty, when a rural woman created the recipe to nourish Li Shimin, who would later ascend to the throne as emperor. Over the centuries, the recipe has evolved, transitioning from a closely guarded royal secret to a beloved staple among the people of Henan.

Henan Province is renowned for its diverse styles of Hui mian, each reflecting the unique influences of various communities and ethnic groups. Some notable versions include Yang Fu Yan Hui mian, acclaimed for its traditional mutton and beef broth; Heji Lamb Hui mian, a Halal variant that has received prestigious awards in China; and Xiaoji Sanxian Hui mian, distinguished by its unique blend of umami flavors.

In contemporary times, advancements in technology have introduced new methods for preserving Hui mian, particularly through "instant frozen" techniques. These innovations aim to maintain the dish's authentic taste while making it more convenient for people to enjoy and transport.