Isn’t this already written! Nanyang Fangcheng Braised Noodles originated from Nanyang Fangcheng! Nanyang Fangcheng Braised Noodles is a braised noodle that all foodies (even those who don’t like braised noodles, including Yi Zhoujun) will give thumbs up and praise. It is a boast to be called “the most popular braised noodles”.

Fangcheng Braised Noodles only has soup, noodles, vegetables, and meat, but there is no shredded kelp, Qianzhang Silk, quail eggs, or black fungus in Zhengzhou Braised Noodles.

It is said that Fangcheng Braised Noodles originated in the early 1980s, and learned from Zhengzhou Braised Noodles. However, "a skill is better than a skill". The smart noodle chefs combined Fangcheng's characteristics - Hui people There are many mutton resources, so it was improved on the basis of Zhengzhou braised noodles.

One side’s water and soil make one side’s specialty food. Even if Fangcheng Braised Noodles is opened in other places, the braised noodles made with the same process will always not taste as authentic as those in hometown because Fangcheng’s water is missing.

People in Henan are very domineering when it comes to eating. Fangcheng Braised Noodles are sold by taels. When you go to a restaurant to buy food, please state how many taels you want based on your individual appetite. It can range from two taels to half a catty (for women) Generally, half a catty is enough for men with two or three ounces and a larger appetite).

One tael is a piece of noodles, and the ramen chef will pull out as many pieces of noodles as there are taels in the pot.

The braised noodle restaurant is also the most lively and down-to-earth place that Yi Zhoujun has ever seen - there are no waiters responsible for serving noodles, and when the noodles are ready to be cooked, there are various extensions on the edge of the stove hand, come over and serve the noodles.

The taste of Fangcheng Braised Noodles is as honest and honest as the people of Fangcheng. To tell whether it is authentic Fangcheng Braised Noodles, first look at the soup, secondly look at the noodles, and thirdly taste the chili oil.

Nanyang natives told me the secret to eating Fangcheng Braised Noodles: don’t rush to stir the noodles in the bowl with chopsticks, but smell the fragrance of the full bowl first, and then drink a few mouthfuls of the fragrant mutton soup. , then use chopsticks to stir the noodles in the bowl, pick up the noodles, put them in your mouth and suck them away to eat.

Fangcheng’s braised noodles emphasize that the soup should be thick and white, the noodles should be chewy, the meat should be soft, the vegetables should be green, the bowl should be generous, the slices should be evenly sliced, and the ingredients should be spicy.

Those who like chili will also add special chili. This special chili is made from the oil fried from mutton and topped with chili noodles, which gives it a unique flavor. Even though everyone was sweating profusely, they didn't even notice it.

The small noodle shop made a slurping sound, which was quite spectacular.

Of course, it is Fangcheng in Nanyang in the south. The noodles there are delicious and taste so good that you will never leave them after eating them. The dishes and noodles are carefully selected by everyone. After practicing, it feels like you are back home. It makes you miss the taste of your hometown. Fangcheng Braised Noodles originated in the early 1980s. Fangcheng Braised Noodles is one of Fangcheng’s famous delicacies. First look at the soup, secondly look at the noodles, and thirdly taste it. Chili oil.