When it comes to noodles, Henan noodles stand as an undeniable classic. As an iconic representative of Henan cuisine, this bowl of steaming broth and noodles captures the rich essence of Central Plains gastronomy.

Henan noodles are crafted from premium high-gluten flour and skillfully hand-pulled by masters, transforming into broad, springy ribbons—each strand infused with artistry and craftsmanship. The soul of the dish lies in its deeply savory broth, simmered for hours with tender lamb and bones. Topped with kelp shreds, tofu skin, glass noodles, and other accompaniments, Henan noodles offer a nutritious feast vibrant in color, aroma, and flavor.

Henan noodles flourish in diverse regional styles across Henan Province. Weishi-style conquers palates with sesame paste and secret spices; Zhengzhou-style emphasizes nourishment through kelp, wood ear mushrooms, and quail eggs; Fangcheng-style stands unique with its qiangguo (wok-searing) technique.

The diverse flavors of Henan noodles have become an inseparable part of the locals' everyday existence. For instance, on the streets and alleys of Weishi, the vibrant energy of Henan Huixian Noodles always greets you. At lunchtime, noodle shops buzz with chatter as diners flock in from all directions. Regulars often hold freshly baked, warm flatbread in one hand while lifting springy noodles with chopsticks in the other. This steaming, bustling scene paints the most lively tableau of everyday life in Henan.

More than mere sustenance, Henan noodles embody Central Plains culture. The character "hui" symbolizes inclusiveness—mirroring Henan's position as China's crossroads where northern and southern, eastern and western cultures converge. Today, Henan noodles transcend basic nutrition, weaving together culinary, cultural, and economic significance—creating jobs, generating revenue, and comforting diners worldwide.

As a traditional Henan dish bringing together meat, vegetables, broth, and noodles in one bowl, Henan noodles contain a universe of flavor—a delicious gift from the heartland to diners across the globe.

Web editors: Shen Jianqi, Li Siyao