Xiguan's bad fish

Culture Road's good to come

Beiguan roundabout's Shajia braised noodles

Beiguan Street's north of the Shenji Rice Pi

pickled vegetables is the best of the big rich

are good Oh

Shangqiu famous food

Shangqiu in addition to the inheritance of the tradition in the Yu cuisine is also worth praising the local snacks. In addition to the tradition of Yu cuisine, the local specialties are also praiseworthy. The water-excited buns of Guidefu, the five-spice bad fish of Ranjia of Xiayi, and the famous shrimp and roasted veggies of Guidefu are all famous dishes from near and far. Yucheng Jiazhai's dried bean curd and Jingjia's sesame flower are famous local foods with great specialties.

"Iron Pot Eggs"

Ran Family Five Spice Bad Fish

Xu Family Soup Dumplings

Shrimp Roasted Vegetables

Guo Village Roasted Chicken

Songyue Brand White Sugar Bean Curd Milk

Gusong Brand Soy Sauce Buns of Gua Gou

Weizhuang Spicy Sugar

Jing Family Sesame Flakes

Chicken Claw Sesame Flakes

Yucheng Heijing Guo

Ma Huazhuang Sesame Flakes

Jiazhai Dried Bean Curd

Shangqiu Water Stimulated Buns

Yudong Hotel Small Burnt Biscuits

Ningling Kungzi Buns

Sizhuang Rotting Bamboo Squid

"Eggs in an Iron Skillet "

"Iron pot egg" is a very characteristic dish of Yu cuisine, which is made of a special iron pot with a red lid on the fire. Eggs into the bowl, stir, put the diced ham, diced water chestnuts, shrimp and seaweed, monosodium glutamate, cooking wine, salt water, the iron pot on a small fire, will be injected into the egg slurry oil, and slowly stir with a spoon to prevent the egg slurry to catch the pot.

When the egg pulp is eight mature, use the fire hook to hang the red-hot iron pot lid to cover the iron pot, use the lid to look out of the high temperature, the egg pulp baked condensation, pleasantries. Make the egg paste glue skin shiny, reddish yellow. The taste is beautiful, red and yellow color, oily and bright, tender and soft, aftertaste.

On May 8, 1935, Mr. Lu Xun invited Mr. Hu Feng and Mr. and Mrs. Ear Yeh to eat this dish at the night dinner in Liang Yuan.

Ran's Five-Spice Fish

Ran's Five-Spice Fish is an ancestral production of Ran Xiandong in the old town of Xiayi County, with a history of more than 200 years.

It was listed as a tribute in the Qianlong period of the Qing Dynasty.

The Five Spice Fish is made from 200 grams of fat and tender crucian carp, which is a specialty of Xiayi's Chenghu Lake. The whole fish, without scales, is disemboweled to remove the internal organs, and then marinated, deep-fried, and simmered with a variety of seasonings.

The color is golden and slightly red, the flavor is rich and mellow, the bone is crispy and the shape is unchanged, and the fish meat is delicious and highly nutritious. Hot food is not greasy, cold food is not fishy, it is a beautiful feast, a good meal.

Xujia soup dumplings

Xujia soup dumplings is the ancient city of Shangqiu famous restaurant Sansheng Hall production of a unique flavor far from the snack.

Because the restaurant was founded by Xu Shufu and his two brothers in the nineteenth year of the Qing Dynasty (1893), it is still run by Xu Minglin, the third generation of the Xu family, so it is called "Xu Family Dumplings".

Hsu family dumplings are mainly made of glutinous rice and an appropriate amount of corn flour, with a snow-white outer skin, crystalline as jade when cooked, and a filling made of sugar, honey and a variety of fruits. There are many varieties, each with its own flavor, known as "honey eight treasures far night".

Xujia dumplings can be cooked in 10 minutes, soft and sticky and lucrative, the taste of honey and sweet, fruity flavor, eaten for a long time is not greasy, is the famous Shangqiu flavor food.

Shrimp roasted veggies

Shrimp roasted veggies is a famous dish from the ancient city of Guide in the Ming and Qing Dynasties. In the late Qing Dynasty, the old chef Guan Heqing every time to entertain the ministers to shrimp roasted veggie hand. In the Republic of China, the chef Chen Si-rong, Chen Si-Ming will be on the dish of cooking technology further, and by the government food promotion for the marketplace dishes.

The main ingredients of Shrimp Roasted Vegetables are gluten, shrimp, and chicken skin, mushrooms, silver fungus, and chicken and duck soup.

The production method is: warm oil will be gluten deep-fried, torn into pieces, and then add shrimp, chicken skin, mushrooms, fungus, chicken and duck broth, simmering broth with the fire to collect juice.

Shrimp Roasted Vegetables has excellent aroma, taste and shape, with a strong Yuandong flavor - heavy color, strong fragrance, thick soup, fire through. Soup Xia Yi , is one of the famous meals in Henan flavor snacks.

Guochun Roasted Chicken

Guochun Roasted Chicken is one of the traditional famous dishes of Shangqiu County, with a history of more than 300 years.

The characteristics of this product are: fragrant, good color and taste, tender white meat, complete form, rotten but not greasy, long aftertaste, such as when hot, lift the chicken legs on the plate, gently shake, that is, the meat and bone detachment, the meat fell into the plate.

Meng Zhaohang, the producer of Meng's roasted chicken in the 1950s, attended the Henan Provincial Science and Technology Exchange Meeting twice, and was named by the province as a "roasted chicken master" and "roasted chicken technician".

Pine and Moon Brand White Sugar Bean Curd Milk

Pine and Moon Brand White Sugar Bean Curd Milk produced by Shangqiu County Brewery is a famous specialty of Gudefu Danyoufeng Sauce Garden.

Created in the late Ming and early Qing dynasties, has a history of more than 300 years, the entrepreneur Li Dayou, word Fengnian, when the sauce garden production boom. To the 18th century, the sauce garden master Meng Chunfa, painstakingly study the sauce technology, based on the original process, absorbing the technical characteristics of the north and south, improve the operation, create a unique style, "Daiyufeng" on the famous throughout the world.

White sugar bean curd milk color golden yellow and slightly red, the rot block well-proportioned and neat, delicate texture, rich aroma, soft and hard moderate, not rotten, salty and mild, delicious taste. It is a good product for appetizer and food, and a good gift for friends and relatives.

Gusong brand sauce package melon

Gusong brand sauce package melon Shangqiu City Pickle Factory produces the ancient Song brand sauce package melon, fine workmanship, the system method is exquisite, to the girl melon for the skin, packed with peanut kernels, almonds, antlers, embryonic blue, Chenpi, ginger and other dozen kinds of fine small dishes.

The finished product is beautifully shaped, shiny and soy sauce brown. When eating each melon cut 2-3 knives, into lotus petal shape, spread on the plate, the melon heart such as the flower heart, soy sauce brown, golden yellow, dark green intersect strong, colorful, all flavors are complete.

Weizhuang hemp sugar

Weizhuang hemp sugar is a traditional specialty of Shangqiu County double eight town. It has a production history of more than 200 years, and is famous for its sweetness, fragrance, fluffiness and crispness.

The hemp sugar using high-quality rice, sugar, sesame, malt as raw materials, the operation process is: rice distillation, adding sugar catalytic enzyme, squeezing out the sugar juice, by boiling, pulling, cutting, supplemented by sesame, white flour and become. Sesame candy uniform thickness, length and consistency, sesame seeds stained with no skin, the two ends of the seal is not ventilation, not stiff, not sticky teeth, eat crispy, sweet and savory.

Jing family hemp piece

Jing family hemp piece is Yucheng County traditional products, for Chen store set Jing family ancestry, has been passed on to seven generations of children and grandchildren Jing Lianhe hand. According to "Yucheng County Records", Jing family hemp flakes were once listed as tribute by Emperor Kangxi of the Qing Dynasty.

Jingjia sisal is made of fine materials. It is made of top quality fine powder, small hemp flavor oil, sugar and other high quality raw materials. Characterized by bright and transparent snow, sweet and crispy, eat the mouth, young and old savory. 1984 was selected into the "Chinese industrial and commercial enterprise directory", by the provincial light industry system as a high-quality products.

Chicken claw twist

Chicken claw twist because of the shape of the chicken claw and named, is Zhecheng County, Anping set of famous products, the Qing Dynasty, Yongzheng years had been listed as tribute. Originally Wang's ancestors to this industry, passed to Wang Anping generation, due to the lack of heir without a descendant, the party passed on this technique to his friend Zhou Dajiang, so far Zhou family has been passed on four generations more than 100 years.

The finished product of chicken claw twist is tender and yellow, oily and bright, crispy and caramelized, with a unique flavor. Stored for half a month is still crispy as before; immersed in boiling water for ten minutes, still crispy, according to the new; folded down a share of paper can be a fire when smoking, such as a share after a share of the location, a chicken claw twist can be lighting to go a mile.

Yucheng Heijing Guo

Yucheng Heijing Guo is also known as big honey Jing. Jiangmi, sugar, honey, sesame oil, cinnamon, etc. as raw materials, Jiangmi crushed, fermented, add ingredients, deep-fried into the Mojinguo. It has a unique flavor of crispy and sweet, melting in the mouth, sweet but not boring, fragrant but not greasy. During the Jiajing period of the Qing Dynasty, it was once listed as a tribute.

Ma hua zhuang ma hua

Ma hua zhuang ma hua is a specialty of Minquan, which has a history of more than 200 years. At the beginning of the Qing Dynasty, Zhang's family settled one kilometer south of the town of Minquan County, and made a living by frying sesame flowers. Because of the fine production of its sesame flowers, which have a unique flavor of crispness, aroma, and crunchiness, they were listed as a tribute in the Qianlong period, and the place where Zhang's family lived was named "Sesame Flower Village".

Some people have made a test: Mahua Zhuang Mahua in a plastic bag stored in the winter and spring, color, aroma, taste, crisp are unchanged. People will summarize its characteristics as: "eating fragrant boom boom, the night can light a lamp, fall on the ground all crushed, put indoor aroma born."

Jiazhai dried tofu

Yucheng County, Jiazhai dried tofu has a history of more than 200 years of production, the end of the Qing Dynasty had been listed as tribute. The product is made of high-quality soybeans as dry ingredients, supplemented with more than 10 kinds of anise, peppercorns, grass fruits, cold ginger, cinnamon, cloves, etc.

Jiazhai dried tofu has a history of more than 200 years.

Squeeze out the water from the colored rotting blocks and put them into a pot of chicken soup for steaming. Dried tofu is a square thin block, black and red color, red and transparent, black and shiny, five strong flavor, salty and not astringent, fragrant and not tiresome

Shangqiu Water Bun

Shangqiu Water Bun was originally known as the Water Bun, originated in the ancient city of Shangqiu, QuiDeFu, created in what dynasty and what generation has been unaccountable. Legend has it that every time Shen Li (Shangqiu County people) entertained guests in the Ming Dynasty, it was necessary to have the water-excited bun on the table.

The main raw material of the water bun is hard steamed bread, the production method is to cut the steamed bread into inches long, finger-like thickness of the bun ingots, dry into the hot water at about 40 degrees to soak, and then into the boiling oil deep-fried into a golden brown, fish out of the rapid into the dilute sugar sauce prepared in advance, after two or three seconds, fish out, the finished product colorful, outside of the burnt thick, sweet and tasty. Because there is water in the sugar sauce, the bun should be put in the water after frying, so it is called "water stimulation bun".

Yudong Hotel small baked cakes

Yudong Hotel small baked cakes were originally returned to the German product, the Qing Dynasty famous chef Wang Yixi started, has a history of more than 100 years. Shangqiu Yudong Hotel chef Zhang Yuxiang, is Wang Yixi's apprentice, he inherited the traditional craft on the basis of the production method of small baklava continue to improve, forming a unique production process, so people called "Yudong Hotel small baklava".

Small biscuits are divided into sweet, salty, meat, vegetarian 4 categories, *** more than 20 varieties of sweet, vegetarian date paste, hawthorn, rose, bean paste, brown sugar, white sugar, etc. for the material; salty, meat meat oil, ham, duck, chicken, beef, mutton, fish, etc. for the filling. The finished product is about 8 cm in diameter, golden yellow in color, imported sweet, eaten crispy, the outer pygmy thick, delicious flavor.

Ningling kongzi steamed bun

Ningling kongzi steamed bun is Ningling County, East Street has long enjoyed a good reputation for food. The flavor of kongzi bun is pure, soft and hard, beautiful color and fire. This bun with boiling water, warm as a cake, with a spoon pressure into a paste, like buttermilk with sugar, instead of milk to feed children, so it is also known as "milk bun".

Shizhuang bamboo roasting

The bamboo roasting produced by Shizhuang in the eastern suburb of Xiayi County is a unique product of Shizhuang, with a history of more than 400 years, which was used by the local government during the Ming and Qing Dynasties, and as a tribute gift.

Sizhuang bean curd sticks are made from high quality soybeans. Containing protein, fat, sugar, crude fiber, etc., its color is golden and transparent, good toughness, resistance to storage and transportation, rich in nutrients, easy to digest and absorb, for fitness and quality food. Enjoy the "super plant meat" of the name.

Shangqiu, as one of the birthplaces of Chinese culture, is also the place where the ancient Chinese food culture meets, Shangqiu cooking sinks ancient and modern in a furnace, the local characteristics of various types of food has more than a thousand kinds of famous. Tasting ancient dishes and snacks has become one of the purposes of many tourists coming to Shangqiu.

Shangqiu is the birthplace of Yi Yin, the originator of Chinese cooking. Thousands of years ago, perhaps the cooking skills and dishes created by Yi Yin, the originator of Chinese cooking, have been lost elsewhere, and today they can only be eaten in Shangqiu, where they originated, and can be savored from the ancient times. Shangqiu cuisine is based on nature, using real materials, original flavor, color, aroma and taste, without the suspicion of being flashy. The vessels used are also large plates, bowls, looks eye-opening, eat up the atmosphere, and nowadays the market is popular in some of the flashy, pretentious style of catering compared to cooking is really a world of difference. One of the more distinctive, enough to show the traditional cooking skills of the Central Plains dishes are casserole mutton, turtle stewed clothes, chicken stewed clothes, stacks of mutton, Cordyceps stewed gourd drumsticks, fried eight treasures gourd duck, onion roasted plum blossom ginseng, emerald fish maw, three Autumn roasted eel, three Autumn Hot and Sour Soup, and so on. There are also some special snacks such as blossom biscuits, scallion pancakes, hot and spicy soup, oil tea, etc. are also known far and wide and are memorable