Pan noodles are also an authentic specialty of Xinye and are distributed in every corner of Xinye city and towns.
According to historical records, from 201 to 208 AD, Liu Bei lived in Xinye and worked with Zhuge Liang, Guan Yu, and Zhang Fei to achieve great success. They tasted the folk food - Ban Mian (Pan Mian) from the market. Because of its fresh color, spicy taste and delicious taste, they often ate it with their staff. After Zhuge Liang burned Xinye, Liu Bei went to Western Shu and never tasted this kind of snack from Cao Wei's territory again. In order to commemorate the flavorful food that Uncle Liu Huang had eaten here, the villagers of Xinye named it "Three Kingdoms Saozi" (Pan Mian)
The Saozi is made of beef and mutton, with chili and pepper. Stir-fried with more than 20 kinds of condiments such as Chinese pepper, star anise, cinnamon, etc., the finished product is fragrant but not greasy, spicy but not pungent, salty but not astringent, and tastes delicious. It is also very convenient to eat. You only need to add 1-2 times of water, boil it and pour it into the pasta. Anyone who has tasted this delicious "Three Kingdoms Sauce" pasta with rotten meat, oily red, pink and white, and green vegetables will all admire its unique flavor.
Especially Ma Fuen’s Ma’s Pan Mian is the most authentic. But it is impossible to know whether he is a descendant of the Ma family who made banquets for Zhang Fei. The craftsmanship of his family's banquets is exquisite.
After mixing, waking, kneading, rubbing, and repeatedly kneading and breaking the boards. , finally becomes noodles with vegetables like willow leaves, which are smooth and refreshing, strong in toughness, resistant to chewing, soft, chewy, and freely wide and narrow, and can also be fried, stir-fried, stewed and stewed. If you add the topping of "Three Kingdoms Sauteed Seeds", the soup will be fresh, the meat is rotten, spicy and delicious, and you will feel hot juices from eating it. Ma Funen was once hailed as the "banmian expert" at the Henan Province Local Flavor Snacks Exhibition. Nowadays, Ma Funen is old, and his four sons have inherited their father's business under the forum, and each branch has attracted a large number of tourists. Unfortunately, Xinye Panmen can only be made on site and cannot be taken away
Xinye dried vegetables - sesame leaves have been handed down since the Three Kingdoms period. For many years, although it has been little-known and cannot be called magical, its unique production process and unique local flavor have amazed many tourists. The beautiful Xinyejingbu is entirely a plain, with an annual sesame planting area of ??about 100,000 acres. Sesame leaves have high oil content and nutritional value. Every year around the summer solstice, sesame seeds grow as tall as half a person, with shiny green leaves, filling the fields with an intoxicating aroma
Xinye sesame leaves are very convenient to eat. You only need to boil the dried vegetables with warm water and put them in a bowl. Cook them in boiling water, remove them and mix them with seasonings, or serve them cold, stir-fried, or as a side dish for pasta. No matter which way you prepare them, sesame leaves taste refreshing and refreshing, and the more you chew them, the better they get. , endlessly memorable.
The wild vegetables at home also taste very good. Every May, a lot of wild vegetables grow on both sides of the roads in my hometown. You can pick them, wash them, and make cold noodles. They are delicious! Although there are people selling foraged vegetables outside, I have never tasted them as delicious as the wild ones