Fangcheng Huimian Noodle Soup 方城烩面

Fangcheng Huimian Noodle Soup (方城烩面) combines hand-stretched wheat noodles, goat broth and greens in Fangcheng (方城), Nanyang (南阳). Its local profile is described in terms of springy noodles, savoury broth, tender meat and fragrant chilli. Small cabbages or spinach go into the pot, while coriander, garlic shoots and a locally prepared chilli oil finish the bowl.

Broth, meat and chilli oil

The noodle blanks are made from high-gluten wheat flour through mixing, kneading, resting, rolling and shaping. Fresh goat meat and bones are simmered with spices for the broth. For the cooked-meat topping, diced boiled goat meat is fried in rendered animal fat with scallion and ginger, then simmered in goat broth with additional spices. The chilli oil also uses rendered animal fat, together with small chillies.

Two freshly cooked versions

In the traditional version, stretched noodles cook in boiling goat broth with greens, then join the cooked-meat topping in the bowl. The qiangguo version (炝锅方城烩面) begins by frying raw goat meat slices or shreds with scallion and ginger; broth is then added and brought to the boil before the noodles and vegetables go in.

A local invitation

Fangcheng Integrated Media describes the noodles as food for both family meals and hosting guests. Inviting someone to eat a bowl of huimian is a familiar local way of offering hospitality.