曲周縣糕點小吃培訓學校專業培訓正宗合記

燴(hui)(hui)(hui)面(mian)(mian)(mian)(mian)(mian)按(an)(an)配料(liao)不(bu)同可分(fen)為(wei)：羊肉(rou)(rou)燴(hui)(hui)(hui)面(mian)(mian)(mian)(mian)(mian)、牛肉(rou)(rou)燴(hui)(hui)(hui)面(mian)(mian)(mian)(mian)(mian)、三鮮(xian)燴(hui)(hui)(hui)面(mian)(mian)(mian)(mian)(mian)、五鮮(xian)燴(hui)(hui)(hui)面(mian)(mian)(mian)(mian)(mian)、炸醬燴(hui)(hui)(hui)面(mian)(mian)(mian)(mian)(mian)等(deng)(deng)等(deng)(deng)。近幾年來，隨(sui)著人民(min)生活水平(ping)的(de)日益(yi)提高和(he)城市工(gong)作節奏加快，燴(hui)(hui)(hui)面(mian)(mian)(mian)(mian)(mian)已成為(wei)中原地區(qu)有口皆碑的(de)佳肴(yao)，經營羊肉(rou)(rou)燴(hui)(hui)(hui)面(mian)(mian)(mian)(mian)(mian)的(de)飯店林(lin)林(lin)總總，遍布(bu)華街冷巷，鄉鎮、農村也陸陸續續開起了大(da)大(da)小(xiao)小(xiao)的(de)燴(hui)(hui)(hui)面(mian)(mian)(mian)(mian)(mian)館(guan)。更有不(bu)少家庭把燴(hui)(hui)(hui)面(mian)(mian)(mian)(mian)(mian)當作主食，隔三差五來一(yi)頓，香噴噴、熱乎乎，回味無窮。燴(hui)(hui)(hui)面(mian)(mian)(mian)(mian)(mian)按(an)(an)是(shi)否帶湯(tang)可分(fen)為(wei)湯(tang)面(mian)(mian)(mian)(mian)(mian)和(he)撈面(mian)(mian)(mian)(mian)(mian)兩種(zhong)。
燴面
，是(shi)(shi)河南齊(qi)名(ming)的(de)(de)(de)三大小(xiao)吃(chi)。燴(hui)面(mian)(mian)是(shi)(shi)以(yi)優質高筋(jin)面(mian)(mian)粉為原料(liao)(liao)，輔以(yi)高湯及多種(zhong)配菜，一種(zhong)類似寬(kuan)面(mian)(mian)條的(de)(de)(de)面(mian)(mian)食(shi)。湯好面(mian)(mian)筋(jin)，營(ying)養高。燴(hui)面(mian)(mian)的(de)(de)(de)面(mian)(mian)是(shi)(shi)用(yong)優質精白面(mian)(mian)粉，兌以(yi)適量鹽堿用(yong)溫開(kai)水(shui)和(he)成(cheng)(cheng)比餃子面(mian)(mian)還(huan)軟(ruan)的(de)(de)(de)面(mian)(mian)團(tuan)，反(fan)復揉(rou)搓，使(shi)其筋(jin)韌(ren)，放置一段時間，再搟成(cheng)(cheng)四指寬(kuan)，二(er)十公分長的(de)(de)(de)面(mian)(mian)片，外(wai)邊抹上(shang)植物油，一片片碼好，用(yong)塑料(liao)(liao)紙(zhi)覆上(shang)備用(yong)。
湯(tang)用(yong)上(shang)等(deng)嫩羊肉、羊骨(gu)（劈開(kai)，露出(chu)中(zhong)(zhong)間的骨(gu)髓）一(yi)起煮五個(ge)小時以上(shang)，先用(yong)大火(huo)猛(meng)燒開(kai)再用(yong)小火(huo)煲(bao)(bao)，其(qi)中(zhong)(zhong)放入七八味中(zhong)(zhong)藥，骨(gu)頭(tou)油都(dou)熬出(chu)來(lai)了，煲(bao)(bao)出(chu)來(lai)的湯(tang)白白亮亮，猶如牛乳一(yi)樣，所以又有人叫白湯(tang)。輔料以海帶絲(si)、豆腐(fu)絲(si)、粉條、香菜(cai)、鵪鶉蛋、海參(can)、魷魚等(deng)，