Xiangcheng Braised Noodles 襄城焖面

Xiangcheng Braised Noodles (襄城焖面) are a noodle dish of Xiangcheng County (襄城县) in Xuchang (许昌), Henan, also written Xiangxian menmian (襄县焖面). China News Service calls the dish a byword for the county, and Henan Daily reports that it has a history of nearly 2,000 years.

How it is made

At the county's 2024 cooking contest, the Xiangcheng County government describes the braised-noodle round as a sequence of setting the wok on the fire, heating the oil, stir-frying the lu (卤, the savoury base) and turning the pot. The Xuchang human resources and social security bureau sums up the core technique in two phrases: "stir-fry the lu and turn the pot" and "braise-steam with oil and water". Since 2023 the dish has had its own local standard, the Xiangxian Menmian Cooking Technique (襄县焖面烹饪技艺), approved by the Xuchang market regulator; it sets ingredient proportions, preparation, cooking technique, cooking time, utensils and sensory requirements. China News Service reports it as the first local food standard for Xuchang's catering trade.

Flavour and how it is eaten

Well-made Xiangcheng Braised Noodles come out golden-brown and glossy, soft and fragrant without being greasy, and smell strongly of garlic. They are served with a clear soup or egg soup, with garlic on the side.

Where it comes from

The county government traces the dish to a legend from the end of the Western Han. Liu Xiu (刘秀), the future founding emperor of the Eastern Han, was on the run when an old man of Xiangcheng named Song gave him a bowl of glossy braised noodles. After taking the throne, Liu Xiu made Song an imperial cook and praised his noodles as the "finest noodles under heaven". Henan Daily reports that Xiangcheng menmian restaurants have opened in nearly 100 cities in eastern, northern and northwestern China, and Henan's human resources department has named "Xiangcheng Menmian" a regional human-resources brand for the cooks trained in it.