建业美食Food for JYIS

——襄城焖面 Braised noodles in Xiangcheng  

“襄城焖面”历史悠久，据传起源于西汉末年，距今已有近两千年的历史。襄县焖面成品吸收了菜的汤汁和香味，油而不腻，软香可口，是当地人特别喜爱的家常美食。

Xiangcheng stewed noodles has a long history. It is said that it originated in the late Western Han Dynasty and has a history of nearly 2000 years. Xiangxian stewed noodles absorb the soup and flavor of the dish. It is oily but not greasy, soft and delicious, and is a favorite home food for local people.

襄城焖面是名闻河南，饮誉华东、华北、西北诸省的一道面食风味小吃。其原料精细，制作精巧，色、香、味俱佳而后味无穷，配以清汤、素汤，并伴大蒜，使人们爱不停筷、欲罢不能。

Xiangcheng stewed noodles is a famous pasta snack in Henan, East China, North China and Northwest China. It has fine raw materials, exquisite production, good color, fragrance and taste, and endless aftertaste. With clear soup, vegetable soup and garlic, people can't stop chopsticks.

“焖”的加工方法，让焖面独具风味，生面条与肉、菜一块儿焖熟，香味直接焖进面条里。

The processing method of "stewing" makes the stewed noodles have unique flavor. The raw noodles are stewed together with meat and vegetables, and the flavor is directly stewed into the noodles.

筋道弹牙的面条搭配时蔬和秘制肉，肉香浓郁，吸饱了酱汁的面条咸香入味，清爽的蔬菜中和了口感，香而不腻。一盘好吃的焖面，一定面软而不粘，筋道的面条，焖得绵软湿润，松软可口，油亮有光泽，融合了肉香和菜的清香，色泽非常诱人。

The noodles with elastic teeth in tendons are matched with seasonal vegetables and special chicken or mutton. The meat flavor is rich. The noodles full of sauce are salty and tasty. The fresh vegetables neutralize the taste, fragrant but not greasy. A plate of delicious stewed noodles must be soft but not sticky. The noodles in tendon course are soft and moist, soft and delicious, glossy and glossy. They combine meat and vegetable fragrance, and the color is very attractive.

焖面闻着清香，看着油光，叼着松散，吃着棉软，不时有两根焦脆的，咯嚓，爽。荤素搭配，油而不腻。

Stewed noodles smell fragrant, looking at the oily light, holding loose, eating soft cotton, from time to time there are two crispy, chucking, cool. Meat and vegetable match, oil but not greasy.