Heji Huimian
Đợt 2Heji is one of Zhengzhou's most renowned huimian (braised-noodle) houses, established in the 1950s. Rooted in the wheat-noodle traditions of the Central Plains, it grew into a household name as the city itself expanded.
Its fame rests on a single bowl: mutton huimian. Broad, chewy hand-pulled noodle ribbons sit in a rich, milky mutton broth, and for decades a bowl here has been a respectable choice for treating guests in Zhengzhou.
The craft lies in broth and noodle alike: mutton bones are simmered slowly into a milky stock, while a rested dough is hand-stretched into wide ribbons, cooked together with the soup and finished with mutton, tofu strips, kelp and coriander.
Today Heji is regarded as one of the defining names of Zhengzhou huimian, a window through which visitors first taste Central Plains noodle culture and a flavor carried in the memory of several local generations.