1. Henan steamed dumplings, a famous stuffing food in Henan, are widely operated in various places, and Zhengzhou Cai Ji is the most famous. The skin of steamed dumplings is mainly made of hot noodles, and the pork hind legs are stuffed. After being wrapped, it looks like dumplings. It is steamed with strong fire and cooked when it is young. The finished product has thin skin and soft tendons, tender and fragrant stuffing, oily soup and delicious taste.
2. kaifeng soup dumplings Zi, also known as Kaifeng soup steamed buns, was operated in the Song Dynasty. This wrapper is thin, the stuffing is big, the soup is full, and the stuffing is tender and mellow. There is a saying that "lifting it like a lantern, putting it down like a chrysanthemum". Since 1922, the first floor of Kaifeng, operated by Huang Jishan, has become a famous store for soup-filling steamed buns, and it has been well-known all over the world for nearly 21 years, which is the city card of Kaifeng catering.
3. Shuangma Huoshao, a famous product of Bianjing (Kaifeng) Hu cake shop, has been operating in Kaifeng ever since. The oil surface of this cake is leather, and the crispy surface is inner, which are combined into one. The cake is rolled into a round piece, and both sides are brushed with water and soaked with sesame seeds. First, it is baked with a hammer and then baked in a furnace. The finished product is yellowish, crisp and fragrant.
4. It seems very simple to pour the egg into the cake, mix the dough with hot water, roll the slices with oil and shape them, and bake them in the pan. But just when the cake is about to be cooked, it is the key to pour the egg into the opening of the oil cake. It is required that the egg be poured evenly and fully, and when it is ripe, it will be fragrant and delicious, and Kaifeng Wangsteamed bread old shop is the best.
5. leek-head vegetable box, the so-called vegetable box, is made of two pancakes with vegetarian stuffing mainly made of fresh leek heads in a pan. The finished product, white cake yellow flower, is made by breaking bubbles on the dough when the kang is made. The heat is well controlled, the flowers are even and yellowish, and the entrance is soft and tender, revealing the unique fragrance of leek heads.
6. Instant noodle angle, similar to steamed dumplings, is made of instant noodles, but the water consumption is different, the cooked degree and taste of instant noodles are different, the instant noodle angle has a large amount of water, the skin is soft, and the food comes from a certain flavor. The noodles with pork and cabbage stuffing in Xin 'an County, Luoyang are the most famous.
7. Sour paste noodles are made by fermenting the ground mung bean paste until it is sour, adding water, boiling until it is cooked, then taking out the noodles, adding proper amount of flour to the paste to make it thick, and mixing the noodles. This noodle is seasoned with pepper oil and Chili oil, and served with celery and spinach. It tastes sour and spicy, and its paste flavor is unique. Luoyang paste noodle is the most famous.
8. Flowering steamed buns can be traced back to the Jin Dynasty, when there were steamed cakes in the shape of a cross. Today's flower steamed buns are made by adding appropriate amount of white sugar to the dough after it is fully fermented, and then adding agent, forming and steaming after it is boiled to a certain extent. After maturity, the top of the steamed bun blooms evenly like a flower, so it is called a flowering steamed bun with a sweet taste.
9. Fried dumplings, Henan stuffing foods are classified very finely, such as fried dumplings and pot stickers. The basic operation procedures are the same. They all put the dough bag stuffing into a pan and fry it with water or thin flour paste. However, pot stickers need to be cooked twice and connected into pieces. The fried dumplings are made by pouring small ground oil into it when cooked, and then turning over and frying. The biggest difference is the use of noodles, the fried dumplings are fermented noodles, the pot stickers are mixed with water, and the fried dumplings are softer. Xinyang's fried dumplings and Kaifeng's fried stickers are both famous.
11, radish cake, with a certain amount of lard, crispy noodles and leather noodles, wrapped in the stuffing with radish as the main material, fried and baked up and down, this cake is crispy and delicious, and the stuffing has a strong radish fragrance, which is a regular point at Henan banquets.
Top Ten Famous Foods
1. Huimian Noodles and Henan pasta have many strengths, and Huimian Noodles is one of the representatives. This noodle was also called soup cake in the Han and Wei Dynasties. After the Tang Dynasty, its name gradually changed. Bianjing restaurant in the Song Dynasty had the supply of "noodles with meat, big Austrian noodles", and later it was called mutton Huimian Noodles, which was soft and smooth and mellow. Daxing, Huimian Noodles, Zhengzhou, was founded in 1981s. Thanks to the reform and opening-up, a large number of floating population and a great increase in the demand of catering industry, Huimian Noodles, a mutton with an old name "Heji", took the lead, followed by the sudden emergence of Sanxian Huimian Noodles in Xiaoji, which developed rapidly. In the past 21 years, it has not only become the city name card of Zhengzhou's catering, but also become another style of Henan, Zhengzhou and Kaifeng with a bowl in hand.
2. Blast furnace sesame seed cake is also a kind of Hu cake. The so-called blast furnace was originally a hanging furnace, and there is also a chicken nest furnace, which can be sold along the street, and then it will be fixed for business, and the pot on the top of the furnace will no longer be hung. This cake is mostly made of fermented noodles, rolled into pieces, cut into flowers and spread round, and then baked with sesame seeds on one side. When mature, it is crisp outside and tender inside, so it can be eaten alone, but the people in Henan often regard it as rich and frugal, or eat beef and mutton; Or eat fried dough sticks; Or eat fried bean jelly, all of which are delicious. Therefore, in Kaifeng area, biscuits are often made by boxes, and people sometimes carry a few boxes of oil buns when they visit relatives.
3. The mutton kang buns are the largest stuffed food in Henan. The traditional kang buns in Puyang weigh five Jin each, with a skin of two and a half Jin and a stuffing of two and a half Jin, with a diameter of more than one foot. Don't say today, there were few people who could eat the next one in the past. Therefore, kang buns are mostly cut and sold. The stuffing of mutton steamed buns is mostly mixed with meat stuffing, vermicelli and onion, and the dough is made of three-part hot noodles and seven-part dead noodles. After being wrapped, it is fried in a pan, and the finished product is tender and tender, fat and delicious.
4. Oil whirl. Henan oil whirl can be made of eight-part hot noodles and two-part dead noodles, as well as warm water and noodles. Therefore, it is called spinning, which means that the dough is spun or rolled into thin strips, spread with seasonings such as meat stuffing, chopped green onion and ginger rice, and then rolled, pressed into a circle like spinning, baked on both sides in a pan and baked in a furnace. This cake is crispy outside and fresh and fragrant inside.
5. Hu spicy soup is found all over Henan, with different ingredients and the same style. Su Hu La Tang is made by rinsing gluten into spikes after the water is opened, blending it with the flour juice washed with gluten, mastering the concentration, and then adding ingredients and seasonings. Mutton hot soup (Kaifeng area) should be treated with broth. But no matter what kind, gluten should be used well, pepper should be used well, and pepper should not be used instead of pepper, otherwise it would not be Hu spicy soup, and pepper would not have the effect of warming the stomach and appetizing.
6. Mutton soup is found all over Henan Province. In recent 21 years, it has become a food that people from all walks of life are willing to try. Not only breakfast, but also Chinese food is visited by many people. There are many chain enterprises in Zhengzhou that mainly produce mutton soup. Mutton soup has clear soup and white soup, and there are ingredients and pure soup, each with its own strengths.
7, beef soup, beef is a little cold, no obvious smell, so it is very popular with some people. Luoyang and Kaifeng have good beef soup to meet the market.
8. Bowang Guokui, named after Bowangtun, Fangcheng County, Nanyang region. There are two kinds of legends that began in the pre-Qin Dynasty and the Three Kingdoms. This pot helmet dough is made of four-distribution noodles and six-division noodles, which are baked with a small fire-resistant pan. It is characterized by white bottom, noodles and heart, and crisp, fragrant and sweet food.
9. Sheep double intestines are named after the large and small intestines of sheep are finely processed, cooked and eaten in soup. The mutton intestines are plump and soft, and the soup is very mellow. Although it still smells fishy, it tastes unusually good at first sight, which is a special thing in Kaifeng snacks. Because of religious belief, Hui people don't eat sheep in the water, so sheep waist, sheep outer waist, sheep blood, sheep placenta and so on are also sold in the sheep double intestines restaurant.
11. Stir-fry bean jelly, which includes mung bean jelly and sweet potato jelly. First, make it into a powder lump, and then cut it into cubes and fry it in a pan. Kaifeng fried bean jelly is required to be intact when fried and seasoned with local watermelon bean paste, so it is unique and delicious.
Five famous soups (soups)
1. Sour and hot cuttlefish egg soup. Cuttlefish eggs are not eggs, but egg glands of female cuttlefish, which are produced along the coast and have many treatments. But it is unique to my Henan cuisine to mix it with clear soup. In 1971s, Hou Ruixuan, a master of Henan cuisine, brought it to Diaoyutai State Guesthouse to become a national banquet. This vegetable soup should be clear and mellow, which can't be made in a small restaurant because it can't make a good soup. Moreover, the seasoning should be accurate, salty and fresh, sour and spicy, and light and sour and spicy, and only when it is well grasped can it be delicious and delicious, and the taste is moderate. This soup can be regarded as the first soup of Henan cuisine.
2. shredded pork soup, also called hot and sour shredded pork soup. Pork belly is the main ingredient, and pepper is used to flavor it, which is an essential product to change the taste and arouse the appetite at the banquet.
3. Braised three bags, sliced and diced with three bags of cooked beef, venetian blinds and tripe, cooked in white soup, simmered until the soup is thick and white, and served with sesame sauce, Chili oil and coriander, which is a very mellow soup.
4. Raw meatballs, fat, three lean and seven lean pork are mixed, and the ingredients are made into paste. Then they are squeezed into meatballs the size of small red dates in the pan and put into the pan, and the water is boiled to taste. The meatballs are soft and tender, and the soup is very refreshing and very tasty.
5. Hot and sour sweet osmanthus soup, sweet osmanthus, is yellow in color. This soup is named after the sweet osmanthus flower shape made of fried eggs. The sweet and sour sweet osmanthus soup has a heavy taste, and it is an appetizer at the banquet.
Five Pot Flavors
1. Kaifeng Bucket Chicken, a century-old famous chicken, is unique to Kaifeng, Henan Province, and its founding name is "Ma Yuxing".
2. Daokou roast chicken, a famous historical dish, is famous all over the country. Its color, fragrance, taste and rotten are the four unique things, and "Yi Xing Zhang" is authentic.
3. spiced beef is found all over the province. Red in color, rotten in meat and fragrant in aniseed.
4. Spiced sheep's hoof, a famous snack in Kaifeng, is very popular and has two flavors: salty and spicy.
5. Smoked belly: stewed pork belly is smoked with fruit branches or pine branches and sawdust, which is crisp, soft and fragrant, and is a famous product in Anyang.
Nanyang yellow beef, a well-known dish, is more delicious than ordinary beef, with exquisite ingredients and more exquisite production technology. It is also a cold dish. Yellow beef is cut into large slices, which looks bright red and oily, delicate and delicious, and tastes very good.
vinegar-baked cabbage, this vinegar-baked cabbage is cut into thin strips, so it is particularly tasty, not very sour, just the right kind, or even slightly light.
Cumin mutton. I didn't expect there to be Cumin mutton in Henan restaurant. The Cumin mutton here is just right in taste, tender and tender, with a strong mutton flavor. With a gentle bite, the Cumin-scented mutton will be tender and smooth as if it were going to melt in your mouth.
Fried purple crisp meat, grilled assorted vegetables, clear soup Dongpo meat, stewed lion's head, a traditional dish in Kaifeng, roasted bones with palace dishes in the Northern Song Dynasty Palace, a unique home-cooked dish in Henan, fried meatballs with salt, golden thread, fragrant venison skewers, leek-flavored nut rabbit meat, dry pot bean coat, bamboo shoots and pig tail pot, yellow croaker soaked in old vinegar, sesame flavor, fried three birds and catfish. Hot-flavored chicken with ginger sauce, fried tofu burger, fried squid roll, stuffed tomato, wooden fish crossing monk, papaya baked snow fish with chicken sauce, white gourd scallop, asparagus lily, fish fillets of fresh mushrooms, dried eggs of Toona sinensis, set of four treasures, glazed egg balls, Jinsha white gourd strips, sweet and sour Jin Po, pickled cabbage balls, fried chicken wings with flowers, mustard mustard mustard greens and radish.