A time-honored brand of braised noodles in Zhengzhou

76ren Lao Noodles adheres to the principle of "traditional dragon, traditional noodles" and believes that the best secret recipe for making braised noodles is that there is no secret recipe. The original flavor, the old pot and the old soup are the characteristics. It has been strongly recognized by the majority of diners and has developed rapidly.

The year 1976 was a turning point of an era, because the turbulent years were about to pass and the era of reform and opening up was about to come.

76 people told the stories of Zhengzhou people, eating bowls of old braised noodles with chili, talking about the authentic old Zhengzhou dialect: Zhongzhong, Zhenzhong, and talked about the beautiful memories belonging to the post-70s generation: pinching mud, Blowing soap bubbles, throwing sandbags, paper airplanes, pushing hoops, fighting on horseback, drawing an old man (an old man...), flying kites, vaulting horses, shooting flowers, games with valve cores, catching balls, and tying Throwing knives, slingshots... Life is like a drama. After a few decades, have you almost forgotten these things? The year 1976 is a link between the past and the future, because people born in this year not only have the responsibility to summarize and reflect on the past, but also have the obligation to create a new era. 1976 was the era of comprehensive innovation of Zhengzhou’s old-fashioned braised noodles, because old-fashioned braised noodles always remind people of the taste of old Zhengzhou. Heji mutton braised noodles is a traditional snack that includes meat, vegetarian, soup, vegetables and rice. It is famous in the Central Plains for its delicious taste and economical benefits. In May 1994, it won the title of National Halal Famous Brand Flavor Food. In December 1997, it won the title of Chinese Famous Snack. He Kee Mutton Braised Noodles uses the best fresh mutton. After repeated soaking, put it in the pot, skim off the blood foam, add all the aniseed ingredients, and cook the meat until tender. In addition, refined white flour is mixed with an appropriate amount of salt and alkali to form a soft dough, which is kneaded repeatedly to make the tendons tough. At the bottom, put the original broth in the pot, pull the noodles into thin strips and put them into the pot, add the mutton, shredded seaweed, shredded tofu, vermicelli, coriander, quail eggs, etc. When serving, take out small dishes of coriander, chili oil, sugared garlic, etc. to make the dish taste fresher. Heji Braised Noodles has strict operating procedures. For decades, it has insisted on serving bowls and pots without slacking off. It is very popular among diners and has become a well-known delicacy in Zhengzhou. Foreigners often come here to taste it.

Hope Kee’s predecessor was Lao Folks Restaurant. In 1953, Li Shaoqing and four other people took over the business. Since it was a partnership, it was renamed Hop Kee Hotel. Since 1967, it has specialized in mutton braised noodles and changed its name to "He Kee Braised Noodle House", commonly known as He Kee. In terms of development and design ideas, Zhengzhou Wanjia's high-quality nourishing braised noodles series products closely adhere to the main line of research and development of inheriting and expanding the regional cultural connotation of Zhengzhou. Through a long period of research on the cultural background, customs, regional characteristics, and The whole process of raw material collection, extraction process, production environment, nutritional function, flavor characteristics, preservation measures, consumer preferences, etc. were deeply excavated and extensively studied. Repeated investigations and tests and all-round integration overcame various technical difficulties and finally achieved The successful grafting of the workshop craftsmanship of traditional delicacies and the modern industrialized production craftsmanship, and the application of modern industrialized management models have enabled it to fully realize the application of quality standardization of traditional flavor characteristics and the continuous operation of industrialized production, not only retaining the original flavor It has made innovations in the traditional flavor, and the taste and nutrition of the noodles and soup have reached the standards of traditional Zhengzhou braised noodles, which is of epoch-making significance.