Yuanyang Huimian Noodle Soup 原阳烩面
Yuanyang Huimian Noodle Soup is featured among the local specialties of Henan.
Yuanyang Huimian Noodle Soup (原阳烩面) is the huimian (烩面) of Yuanyang County (原阳县) in Xinxiang (新乡), and its full name is Yuanyang mutton huimian (原阳羊肉烩面). Xinxiang Daily (新乡日报) describes it as standing apart within the huimian family: it uses no vermicelli, quail eggs or kelp and draws its savour from a rich aged mutton stock alone, and it is known for a fatty soup, lean meat and a full, clean taste.
How it is made
A Xinxiang city guide to local food, published on the site of an expo run by the Xinxiang science and technology and education bureaus, explains the method: the soup is an aged mutton stock (羊肉老汤) made with assorted seasonings, and the noodles are cooked in the stock pot and then ladled into a bowl. The bowl is filled with more of the same stock and finished with MSG, sesame oil, slices of mutton and coriander. The guide notes that there is only this one flavour, and that quail eggs and kelp, common in huimian elsewhere in Henan, never go into it.
In a 2025 essay in Xinxiang Daily, the writer Xue Hongxin (薛宏新) describes a Yuanyang cook who uses bones of locally grazed goats, simmered over a low fire until late afternoon so that the stock turns thick and white. The mutton is sliced thin enough to see through and laid in the bowl, the boiling stock is poured over it, and the dough for the wide noodles is slapped hard against the board.
Where it comes from
In 2020 Xinxiang Daily counted more than 180 huimian restaurants across the streets of Yuanyang's county town and named Mengjiang Huimian City (梦江烩面城), a shop then about fifty years old, as a household name in the county.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-24. Recipes and servings vary between kitchens.