Potato Noodles

Henan was part of the Wei kingdom during the Three Kingdoms period. Legend has it that Cao Zhi hailed potato noodles as “pure and aromatic”, and praised the “lingering aftertaste” of the soup. As a result, potato noodles became known far and wide, and familiar alleys gave way to bustling boulevards as the location of the business. An age-long inheritance, it has become a famous Chinese dish today and is becoming increasingly popular in Henan, Shaanxi, Shandong, Beijing, Anhui, and Shanxi. When cooked in a casserole, it has the most inviting flavor; if prepared in Henan or Shaanxi, it has the most delicious taste.


Wash the casserole clean, and then put a right amount of vegetables in it. Note that vegetables, if too many, would cover up the noodles. At the same time, potato noodles with too few vegetables would make eating an unpleasant experience. So, the formula is the right amount of vegetables plus the right amount of potato noodles determined by the size of the casserole. The quantity must be a moderate one, or the noodles would overflow the casserole, for they normally float when the soup boils over heat.

After vegetables and potato noodles are put in the casserole, add proper amounts of salt, chicken-flavored powder, monosodium glutamate, and hot pepper.

An appropriate amount of soup-stock is poured into the casserole. Note that the quantity should be a moderate one—it will be best if it is 1cm short of the casserole rim. The soup-stock, if too much, would overflow the casserole as the latter heats up. One must be careful about the amount of soup-stock to be added into the casserole.

The casserole with soup-stock in it is heated over fire, and at the same time is kept under close watch. When a profusion of bubbles are seen rising to the rim, it is time to turn off the stove and remove the casserole. Don’t let the soup-stock boil. A casserole traps heat, so one can remove it from the stove at this moment and place it on the table while it continues to heat and boil the soup-stock inside using afterheat. If the casserole is kept over fire until it boils, the soup-stock and the noodles floating on the surface would overflow before it is removed from fire. Put some caraway on the surface and add a few vegetable balls, a savory and spicy dish of potato noodles is ready!


Potato contains starch, protein, fat, and carbohydrates. It also contains 21 amino acids and vitamins vital to the human body: B1, B2, B6, C, carotene, cellulose, calcium, phosphorus, iron, potassium, sodium, iodine, magnesium, molybdenum etc.

Potato helps people lose weight. The fat content of potato is at a very low level of 0.1%. Eating potato every day involves only a limited intake of fat. Consequently, excess fat is gradually metabolized.

Potato nourishes the stomach. According to traditional Chinese medicine, potato harmonizes the stomach, strengthens the spleen, replenishes vigor, helps to treat gastric ulcer and habitual constipation, and in the process detoxifies the body and reduces inflammation. Potato delays senility and prevents diseases.

Copyright by Zhengzhou Municipal Tourism Administration