1. Huimian Noodles Heji Mutton Huimian Noodles is a traditional snack with meat, vegetarian food, soup, vegetables and rice. It is famous in the Central Plains for its delicious taste and economy. The predecessor of Heji is Laoxiangqin Hotel. In 1953, Li Shaoqing and other four people took over the camp. Because they were partners, they changed their names to Heji Hotel. Since 1967, they have been specializing in mutton Huimian Noodles and renamed it "Heji Huimian Noodles Pavilion", commonly known as Heji. Huimian Noodles, a mutton, is selected from the best fresh mutton. After repeated soaking, it is put into the pot, skimmed, put in the whole aniseed, and the meat is boiled. In addition, white flour is mixed with appropriate amount of salt and alkali to form soft noodles, which are repeatedly kneaded to make them tough. Next time, put the raw juice broth in the pot, pull the noodles into thin strips and put the mutton in the pot, with day lily, fungus and gouache strips. When serving, you should bring small dishes such as coriander, Chili oil, sugar and garlic, which are more delicious. Huimian Noodles's strict operating rules, for decades, insisted on one bowl and one pot, never slacked off, was favored by diners and became a well-known delicacy in Zhengzhou. Outsiders often come here to taste it. 2. Geji Braised Cake Geji Braised Cake is a kind of flavor food exclusively operated by "Kyoto Old Number" Geji Jar Braised Cake Restaurant. According to the Records of Zhengzhou Catering Industry, Mr. Ge Minghui, the founder of Geji Braised Cake Restaurant, was born in 1882 in Manchu in Qing Dynasty. He went to work in Kewangfu, Beijing at the age of 11, and once worked as a driver for Wang Ye, which was quite appreciated by Wang Ye. He was diligent and eager to learn, and often went to Wang Fu's dining room to help the chef in his spare time. Be keen on cooking skills. At that time, there was a staple food, Melaleuca Cake, in the palace, and there was also a dish called jar meat. One day, when the sovereign returned to the mansion and felt hungry, Ge Minghui took his place, making a plate of cake for the sovereign with jar meat, and a bowl of soup with pickled mustard tuber and coriander. The cake was soft and fragrant, and the clear soup was refreshing, which was greatly appreciated by the sovereign. In the early years of the Republic of China, wars broke out one after another. Ge Minghui and his two sons came to Henan to make a living. When they were in danger, they remembered the jar meat stew cake that was highly praised by the prince. So, with the help of friends, they opened the jar meat stew cake restaurant near Zhengzhou Railway Station. Ge Minghui stood in the kitchen himself and the two sons helped. After liberation, Ge Minghui and his second son died one after another, and the eldest son Ge went on with his business. He inherited and carried forward his father's cooking skills, which made the cooked jar meat fragrant as soon as it was opened. After years of painstaking efforts, Ge Ji braised cake became a famous flavor snack in i8. Geji jar meat stew cake is made of jar meat specially made by cake tooth D and green vegetables. Its cake is baked with soft flour into a thousand-layer cake, cooled and cut into curtain sticks for later use; Pork with skin and pork belly is selected for jar meat, which is cut into 2 cm square cubes. First, it is put into a pot and boiled with water, and impurities such as floating foam are skimmed off. Take out the meat and put it into the jar quickly. Add eight main ingredients, add fragrant fermented bean curd, pour it into the broth and seal it. After the fire is boiled, it is simmered slowly and simmered until it is rotten. When the altar was opened, it was full of fragrance, and passers-by stopped smelling it, which was known as the beauty of "opening the altar". When stewing the cake, the pot is paved with green vegetables, with bread strips and jar meat, and the broth is added for a little stewing. Its meat is mellow, fat but not greasy, and its cake is soft and palatable, suitable for all ages. In addition to bean sprouts, more fresh vegetables from four seasons, such as garlic moss, Chinese cabbage, four-season plum, water bamboo and so on, are used when braising cakes. In addition to pork soup, chicken soup and duck bone soup are also used to stew cakes, so the stewed cakes are soft, fragrant, not greasy, delicious and refreshing. In 1995, they won the title of "Famous Food in the Central Plains" in the fourth pod food month in Zhengzhou. In February, 1997, it won the title of "Chinese Famous Snacks" in the first national famous snack recognition in Hangzhou. 3. Ma Yuxing Bucket Chicken Ma Yuxing Bucket Chicken is salty, crispy, fat and not greasy. It is said that it originated from the chicken in the market in the capital city of the Northern Song Dynasty (Kaifeng). In the fifth year of Xianfeng in the Qing Dynasty (1855), Ma Youren founded Ma Yuxing Bucket Chicken Shop in Kaifeng to sell bucket chicken. In 1954, with the Henan provincial government moving to Zhengzhou, Ma Fulin, the fifth descendant of Ma Yuxing, opened the "Ma Yuxing Chicken and Duck Shop" in Dehua Street, Zhengzhou, and Ma Yuxing settled in Zhengzhou. Ma Yuxing Bucket Chicken has a long history, strict selection of materials, extended use of century-old soup, and excellent production technology. Bucket chickens selected must be full-fat hens with a growth period of more than one and a half years and a weight of 1.5 kg. The cooking should be arranged according to the size of the chicken, old and tender, and the tender should be cooked first, and then the old should be cooked. Special for soup. The onion, ginger, pepper and anise used should be strictly selected to ensure the pure taste. Even when selling bucket chicken, the knife is divided into soft edge and hard edge according to different parts of the chicken, and it is cut, sliced and chopped in turn. 4. Yangji Qingfang Beef Lamian Noodles Chinese famous food "Yangji Qingfang Beef Lamian Noodles" is a famous flavor snack in the Central Plains created by Yang Qingen and Ma Mingfang. Beef Lamian Noodles originated in Lanzhou. In 1982, Yang Qingen and Ma Mingfang were introduced and improved according to the dietary characteristics of Central Plains residents, which made it popular with the characteristics of "golden color, fat but not greasy, rotten meat and thick soup, and noodle somersault". Therefore, they took a word from their names, thus creating a unique Central Plains famous food-"Yang Ji Qing Fang Beef Lamian Noodles", which was popular in Central Plains for 21 years and won the first prize. In 2111, China Cuisine Association selected "Famous Chinese Food" and Lamian Noodles, Yangji Qingfang Beef, won this honor. Mr. Shen Xiaxi, former chairman of the China Iraq Association, happily wrote an inscription after tasting: "Yangji Qingfang Beef Lamian Noodles is unique in the Central Plains". After the establishment of Qingfang enterprise brand, its successor, Mr. Yang Zhipeng, continued to carry forward. At present, it has formed a chain business model, with dozens of chain stores. Mr. Yang Zhipeng was also named "Top Ten Outstanding Youth in Zhengzhou" by Zhengzhou Municipal People's Government. 5. Laocaiji Steamed Dumplings The founder of Caiji Steamed Dumplings was Cai Shijun of Changyuan County, Henan Province. His son Cai Yongquan continued his father's business and moved to Dehua Street in 1949 to continue his business. Caiji Steamed Dumplings and Wonton are famous flavor foods in Zhengzhou, which have been selling well for nearly 81 years. Cai Ji's steamed dumplings are well-made. After the meat stuffing is shaved, water should be added while beating, so that the meat stuffing can be strengthened. All kinds of seasonings should be added according to a certain proportion. The steamed dumpling skin is half-boiled with flour. After repeated kneading, the dough is tough, then rolled into thin skin, and the stuffing is folded with willow leaves, so that the steamed dumplings are crescent-shaped. Therefore, Cai Ji's steamed dumplings are thin and yellowish, bright in color, full and transparent, and beautiful in shape. It has the praise of "going out a hundred paces, leaving a lingering fragrance in your mouth". After the 1991s, Cai Ji's steamed dumplings have made new progress, such as shrimp, ginger juice, celery and mushu, and now a unique "Cai Ji Steamed Dumpling Banquet" has been formed. 6. Xiao Honghe, the founder of Xiao Ji Huimian Noodles in Huimian Noodles, was originally a master of the state-owned Changchun Hotel in Zhengzhou. After retirement, he led his two sons to open the Huimian Noodles Pavilion. He didn't follow the traditional mutton Huimian Noodles style, but found inspiration from his famous Yifu noodles, and added delicious and nutritious sea cucumber and squid to mutton Huimian Noodles, which was called Sanxian Huimian Noodles. When Xiao Ji started his business for the first time, his signboard was "Sanxian Xiaoji Huimian Noodles Pavilion". With his growing fame, the signboard was changed to "Xiaoji Sanxian Huimian Noodles Pavilion". Today, the signboard of his head office has been changed to "Xiaoji Sanxian Huimian Noodles Food City". Xiao Cunxing said that in the mid-1981s, when Xiao Ji opened, the mutton Huimian Noodles restaurant in Zhengzhou was in its heyday, but because the market had just been liberalized, investors had no confidence in long-term operation, and there were widespread problems of small stores and poor hygiene. When business is good, quality is ignored, and when customers are more, water is poured into mutton soup ... When Xiao Ji started his business, he put quality first in order to make a name for himself. Today, the Xiao brothers have already tasted the sweetness of fame, and they are more caring for Xiao Ji Jing brand. Not long ago, a member of Xiao Cunxing's family played the banner of Xiao Ji's Huimian Noodles in Zhengzhou. After many twists and turns, negotiations failed, and Xiao Cunxing finally defended Xiao Ji's trademark right through law. From the change of Xiao Cunxing's "mount", we can see the development of Xiao Ji San Xian Huimian Noodles in Zhengzhou. At the beginning of his business, Xiao Cunxing was both a boss and a "grocer", riding a broken bicycle with a basket in the back seat and shuttling through the free market every day. Then I changed to a tricycle. Then there will be vans and vans. Now he goes in and out in a red flag car. After the development, Xiao Cunxing was enthusiastic about public welfare undertakings. A familiar calligrapher once wrote an inscription for him, "Self-improvement, virtue and carrying things". Xiao Cunxing was deeply touched and regarded it as a wise saying and regarded it as the purpose of the development of his family business. 7. Family Portrait Family Portrait is the flagship product of Henan Family Portrait Catering Management Company. Its hot pot with spicy fish paste is not only about business value in the selection of materials and the compatibility of materials, but also about the selection of utensils. Under the guidance of relevant nutrition experts, the "Family Portrait Healthy Iron Pot" has been developed, which has not only been recognized by consumers, but also received good social and economic benefits. The series of spicy incense pots such as spicy dog meat incense pot and spicy mutton incense pot under its brand are this autumn and winter season. 8. Take care of cold rice noodles and rice skin. This place used to be in a small alley opposite Jianwen Cinema. Hot and sour noodles, cold rice noodles, rice skin, rolled noodles, fried bean jelly, and fried rice noodles. My saliva, I thought that when I was a primary school student, I had to eat every day after school, hehe. Now move to the main entrance of huanghe road clothing market. When you get there, you can't go wrong with the crowd. 9. Hongyun Chicken Head is at the intersection of sanitation, a huge shop, which is open 24 hours a day. It is famous for its chicken head and screws. If you eat spicy Dongdong, that's fine. This chicken head is the favorite of Zhengzhou people. Many people drive halfway across the city to eat it, that is, to eat it. The other thing is to have a better face lift. My brother-in-law came back to Zhengzhou with me once, a Shanghainese who never eats spicy food. Oh, my God. Haha, of course, the heads of his chickens are all soaked in red oil, and even the bones are crisp. When eating chicken brains, you should carefully pull the bones off with your tongue and suck them hard. It's delicious on earth. 11. Peanut cake A peanut cake like this is white. When I eat it, I seem to feel that there are layers inside, but I don't think there are layers inside. Anyway, you are sweet and crisp, and your mouth is fragrant. When I take a bite of a peanut cake, it will be crispy and full of slag. I usually find a plate and then eat it. Hehe, otherwise my dog will be fixed. Peanut tastes very heavy, especially. Leave that special feeling to your tongue. The legend of this snack is that only one is the best in Zhengzhou. Countless Zhengzhou people rob the uncle of a load of peanut cakes every day, and they have to go early. Grandpa is a small tricycle with a glass cover, which is sold at the entrance of the provincial gymnasium every morning. You have to go early. In fact, I think Grandpa also wants to sell it in the afternoon, but unfortunately there are too many people to buy it. Generally, after noon, he will go early.