Zhengzhou braised noodles are made of high-quality fresh mutton and lamb bones. After soaking, the bones and meat are cooked together with high heat to form white soup. Flour and soft noodles are mixed. After repeated kneading, it is manually pulled into strips of different widths and thicknesses and put into the pot. Put the original soup in the pot, add mutton, and paired with daylily, fungus, and vermicelli. When eating, add small dishes such as coriander, chili oil, sugar garlic, etc., which tastes more fresh.
Zhengzhou Yellow River Carp Baked Noodles uses large ecological carp from the Yellow River. The fish is removed of its fishy smell, massaged, cut into pieces with a knife, deep-fried in a large amount of oil, and flavored with broth. The "Dragon Beard Noodles" are fried until crispy, making them fluffy and crispy. After absorbing the broth, they are eaten with other dishes.