2, fried herring head and tail, this dish is very famous in the Central Plains in the late Qing Dynasty and the early Republic of China, known as "strange taste." Using herring as the main material, the head and tail are skillfully used as knives, and the two ends of the baking tray are arranged, and the fish pieces are spread out in a round shape between the head and tail. After frying on both sides of the pot, take winter bamboo shoots, mushrooms and scallions as ingredients, cook the broth on a big fire and collect the juice on a small and medium fire. The juice is thick and the fish is transparent, and the color is red and bright. When eating, the head is crisp and tender, and the fragrance is mellow. In the early years of the Republic of China, Kang Youwei studied in Bianjing. I tasted this dish and was praised as "cooked mackerel". Kang Jun is well aware of the taste, but his intention is still unfinished. He also gave Huang Runsheng, another village stove, a fan of "However, China holds Kang Youwei, the younger brother of our friendship", which became a much-told story about the intersection of literati and famous chefs.
3. Deep-fried purple crisp meat, commonly known as "roast duck", takes pork belly as raw material, after soaking, flattening, peeling, pickling with onion, ginger, star anise, perilla leaves and seasoning, steaming and frying for 40 to 50 minutes. When frying, repeatedly smear the epidermis with balsamic vinegar until it is golden and crispy. Cut into pieces and serve with chopped green onion, sweet noodle sauce, lotus leaf clip or pancakes. Crispy and delicious, fat but not greasy, better than roast duck.
4. Onions and sea cucumbers.
5. Peony Baiqian, formerly known as Luoyang Baiqian. Outside Luoyang, it is often called plain swallow dish or fake swallow dish, and it is also the first dish of Luoyang water mat. This dish is very delicate. It is made of white radish, shredded, soaked, air-dried, mixed with mung bean powder, steamed in a cage, torn in cold water and salted. Then steam the silk like bird's nest. At this time, add crab roe, sea cucumber, ham and shredded bamboo shoots. Then steam it thoroughly in a cage, then pour in the clear soup, add salt, monosodium glutamate, pepper and sesame oil. During 1973, Premier Zhou Enlai accompanied the Canadian Prime Minister to eat this dish. When he saw the famous chef Wang of Luoyang decorated with steamed and carved peony flowers, he joked that "Luoyang peony is the best in the world, and peanuts are in vegetables." Later, it was renamed Peony Swallow.
6. Braised belly and wide belly became tributes in the Tang Dynasty, and gradually entered restaurants in the Song Dynasty. It is one of the treasures for thousands of years. This thing is served in the dish, seven points in the hair, three points in the cooking, and the best thing is baking. Steak in Henan cuisine is no different from steak.
Flag. For hundreds of years, "picking vegetables without thickening is naturally sticky" has become the common standard and pursuit of chefs and diners. Braised tripe, as the first course of traditional high-end banquet, is the embodiment of this standard and pursuit. This dish is made of soft, white and bright wide belly slices, slaughtered, spread on a bamboo grill, served with the above good milk soup and roasted over low fire. The finished product is soft, tender, mellow and delicious, and the soup is white, bright and smooth, so it is also called braised tripe.
7. Bianjing Roast Duck, Bianjing (Kaifeng) has been known as Jiangbei Water City since ancient times. So there are many duck dishes. Bianjing duck is a famous dish in Song Dynasty. Cooked ducks were cooked with ashes, and later evolved into the method of roasting fruit trees with open fire. Roast duck replaced cooked duck as the mainstream method of duck treatment, which was introduced to the north after the Northern Song Dynasty. Bianjing roast duck has been circulated for thousands of years, with crispy skin and tender meat. It is a big meal with lotus leaf cake, sweet noodle sauce, chrysanthemum onion and butterfly radish as supplementary food and bone soup and mung bean noodles as seasoning.
8, stir-fry eight pieces, report the dishes in the hall, what a wisecrack. There is a sentence in the lyrics of Henan Hotel Waiter: "A chicken steak with eight petals is fragrant, tender and beautiful". This eight-petal chicken is fried eight pieces that have been called for more than 200 years. This dish is made of four chicken legs and four chicken breasts in late autumn. Marinate with cooking wine, refined salt, soy sauce and ginger juice, add oil in a pot with high fire, and then heat and fry until crispy outside and tender inside. With salt and pepper or spicy soy sauce, it is very refreshing. This dish was one of the four major Henan dishes that Lu Xun loved in those days. The writer Yao praised it as "I like fried eight pieces in Henan best, which are fragrant and tender".
9. Clear soup abalone, etc.
10, roast mutton with onion, sheep is auspicious, historically it was aristocratic food. In Song Dynasty, 72 main shops in Bianjing used mutton as the main raw material. Mutton is warm, young and ancient in Xian Yi. This dish is made of cooked fat ribs, cut into strips, served with fried shallots and magnolia slices, spread on a dry pan, add broth, stir-fry seasoning with medium-high fire until the juice is thick, turn over the plate, hook the soup in the pan with running water, and pour the juice out of the pan with less pepper oil. This dish is soft, fragrant, delicious and mellow.