Luoyang water mat

Luoyang water mat is a famous dish among the 18 Chinese cuisines, which has a history of more than 1111 years. Because it is good at soup, it is named "water mat". The dishes in the "water mat" are well-prepared, vegetarian dishes are cooked with meat, cold and hot, salty, sweet and sour, and have different tastes. There are twenty-four dishes in the water mat, including eight cold drinks (four meats and four vegetables) and then sixteen hot dishes, which are served in blue and white sea bowls of different sizes. Except for the four table dishes, the other twelve dishes, each with three similar tastes, are a group, and each group is led by a big dish with two small dishes called "Dai Chao" as a side dish or seasoning dish. After eating one, go to another, like flowing water. The first dish in the "water mat" is made of shredded radish, which is called "swallow dish" because of its similar bird's nest flavor. When serving the fourth course, beets or sweet soup should be served. When serving the main course, then four table pressing dishes, namely soup dishes, are served. The last table pressing dish is hot and sour egg soup called "send away", which indicates that all the dishes have been served. Today, it is discovered that Yuan Tiangang in the Tang Dynasty saw that Wu Zetian would be proclaimed himself, and because the secret could not be leaked, he invented these twenty-four dishes, which predicted Wu Shi's life, first named Wu Hou Banquet, and later changed to Luoyang Banquet, and the people called it officialdom. Since the development of tourism, people have called it "Luoyang water mat".

Luoyang swallowtail

is a famous dish in Luoyang in ancient and modern times, which is made of white radish cut into filaments and mixed with various seasonings and processed through several processes. It is said that when Wu Zetian was in the Tang Dynasty, a large radish grew in Dongguan, Luoyang, which was about three feet long and weighed several tens of pounds. Farmers regarded it as a strange object, and the royal chef made soup soup with delicacies. Wu Zetian was full of praise after eating it. Because she was grateful for saving her life by eating radish in Chang 'an Ganye Temple, she was given the name "Yi Cai", which was renamed "Yan Cai" after the Song Dynasty and has been passed down to this day.

paste noodles

It is a kind of flavor snack that Luoyang people generally like to eat. Soymilk, the raw material of noodle paste, is green soy milk for making vermicelli. Put the leaked soybean milk in the process of making mung bean powder at a certain temperature to make it ferment and turn sour, then heat it to about 81 degrees to make the liquid surface produce a mushroom-like slurry foam, add a small amount of sesame oil, stir it repeatedly, and when it boils, put the noodles in, mix the batter to make it paste, and finally add the prepared celery, leek, Chili oil, chopped green onion, mung bean and salt, which tastes excellent and stimulates appetite.

instant noodle dumplings

Xin 'an instant noodle dumplings, a traditional snack, was created in the third year of the Republic of China (1914) and has a history of more than 81 years. From time to time, Kaifeng was the boss and Wang Jindou, a native of this county, opened a restaurant in Xin 'an Railway Station to sell "Laoren instant noodles dumplings". Due to the scientific formula and exquisite production, the instant noodle dumpling stuffing is tight in soft skin, crystal clear, like a crescent moon, like jade in color, fresh and fragrant, not greasy, delicious and delicious, and sometimes it has the reputation of "being famous for three thousand miles in Longhai, and the taste is the first in Heluo". After the death of the boss, Wang Jindou changed his name to "Lao Wang Tang Mianjiao", and his son Wang Defa inherited his father's business, which enabled this flavor snack to develop. In 1981, Wang Defa was invited to teach in Zhengzhou. Up to now, Luoyang, Zhengzhou and other places have restaurants specializing in "Xin 'an instant noodle dumplings". In recent years, Xin 'an "Fangji instant noodle dumplings" has been innovated on the basis of traditional techniques, with better flavor. Since 1986, it has been rated as "Luoyang famous snacks" for many times, and was invited to participate in Beijing's "Asian Games" food festival in 1993, which was widely praised.

Xin' an instant noodle dumplings, with refined white powder as the skin, pig's front shoulder and back buttocks as the main stuffing, and appropriate amount of scallion, leek, cabbage, ginger, white sugar, cooking wine, ground oil, salt, monosodium glutamate, etc. Hot the noodles, roll them into thin skin, wrap them into crescent-shaped dumplings, and steam them in a cage for ten minutes. Features: the skin is as thin as paper, the color is like jade, the five flavors are complete, and the fragrance is not greasy.

kiwifruit

kiwifruit is a high-grade nutritious fruit. In recent years, it has gained great fame and swept the world. There are dozens of kiwifruit varieties in China, among which "Chinese kiwifruit" is the best. Monkey peach is known as the "king of fruits", which contains many vitamins, fats, protein, soluble acids, calcium, phosphorus, iron, magnesium, pectin, etc. Among them, the content of vitamin C is 21 to 81 times higher than that of apples and 5 to 11 times higher than that of oranges, which can block the synthesis of carcinogenic sulfenyl compounds. The roots, stems, leaves, flowers and fruits of kiwifruit can be used as medicine, which has the effects of nourishing and strengthening the body, clearing away heat and promoting diuresis, promoting fluid production and promoting dryness.

Hu spicy soup

Hu spicy soup is a unique snack in Luoyang, which has a history of one hundred years. Cooked carefully, it is delicious, economical, convenient for the masses and famous in urban and rural areas. It started in the old city and now it is all over the streets.

main ingredients: refined flour noodles, vermicelli and fat pork.

ingredients, peanuts, taro, yam, lily, fungus, chopped green onion, garlic slices and gluten foam.

seasoning: sugar, pepper, fennel, dried ginger, cassia seed, pepper, refined salt and soy sauce.

Zhangji Roast Chicken

Zhangji Roast Chicken in Yushu Garden is a rising star of roast chicken business in Luoyang. Founder Zhang Xinzhong. Zhang Tie-Lin, his son, inherited his father's ambition in 1962 and managed roast chicken. Zhangji roast chicken is now a famous brand roast chicken in Luoyang. In 1982, it was reported in Henan Daily, Market Daily and Luoyang Daily.

ingredients: clove, anise, fennel, tsaoko, pyrene, cinnamon, cold ginger, dangshen, dried tangerine peel, Amomum villosum, prickly ash and Amomum villosum. Accessories: salt, sugar, food oil.

characteristics: rotten, tender and fragrant. Not fishy, not hard, not greasy, and when it is shaken, the meat will fall off and the bone will be abnormal.

Yanjia mutton soup

Yanjia mutton soup has been handed down for four generations and has a history of 1511 years. Yan Shunsheng, the second generation, innovated the mutton soup, making the seasoning configuration appropriate and the soup more delicious. Since then, Yan's mutton soup has become famous in urban and rural areas of western Henan. Yanjia mutton soup is characterized by: using fresh mutton, using meat on the same day and slaughtering sheep on the same day; The spices are complete and large. Using pepper instead of pepper is salty and palatable, and the soup tastes delicious.

Zhangjia Chaos

Zhangjia wonton, also known as "horseshoe street wonton". Founded by Zhang Xu, it has a history of 151 years. In 1921, Zhang Kun, the second generation descendant of Zhangjia Wonton, innovated and improved the ingredients and varieties, with white flour chicken, chicken blood, thin egg cake, scared kernels, water vermicelli and pickled mustard tuber as the main ingredients; With big oil, pepper, soy sauce, chicken soup, pork soup, mature vinegar and other accessories, it is matched with leeks and green onions in winter and tender leeks and Toona sinensis in spring.

Pan Jin and roast chicken

Pan Jin and roast chicken have enjoyed a long-standing reputation in Luoyang. Founder Pan Gensheng, his son Pan Jinhe started business in 1941. Because of its unique flavor and flexible management, his business is booming and famous far and near. Nowadays, it is the son of Jinhe who runs Pan Jin and roast chicken. Ingredients: clove, tsaoko, bupo, cardamom, dahui, xiaohui, pepper, etc.

characteristics: fine production, pure taste, yellow skin color and deep red. The meat is tender and tender outside, and it is full of fragrance after eating, which is exported to both inside and outside the province. There is a poem to prove it: "Good food is famous, and customers are thousands of miles away."

Luoyang non-turning soup

Luoyang non-turning soup has a history of more than 121 years. Founder Liu Zhensheng. It has been passed down for three generations, named Liu Hulan, who is over 71 years old. Ingredients "mung bean powder, pepper, monosodium glutamate, soy sauce, vinegar, fungus, vermicelli, kelp, shrimp skin, laver, leek, Jin Zhen, salt. Features: pure taste, sour and spicy, oily but not greasy, unique.

Shangji beef soup

Shangji beef soup has been used for more than 41 years. There are two kinds of beef soup, sweet and salty, which are characterized by: fresh meat and fat soup, full of cooking accessories, mashed with fried pepper and garlic, and the taste is especially fresh. Luoyang people love to eat beef in the morning. Take steamed buns to soak, or buy soup back to soak. There are many people who eat beef steamed buns. Today, there are people who eat beef steamed buns in the morning, evening and evening.

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