Huimian Noodles is one of the representatives of Henan pasta, which was also called soup cake in Han and Wei Dynasties. After the Tang Dynasty, the name changed gradually. Bianjing Hotel in Song Dynasty served "big noodles with meat", which was later called mutton Huimian Noodles, with soft texture and warm soup. Zhengzhou Daxing, Huimian Noodles, was founded in 1980s. Thanks to the reform and opening-up, a large number of floating population and the demand of catering industry have increased greatly, with the old-fashioned "Hutchison" mutton Huimian Noodles as the leader, and then Huimian Noodles, three counties in Xiaoji, has sprung up and developed rapidly. In the past 20 years, it has not only become the city name card of Zhengzhou catering, but also become another style of Henan and Zhengzhou with a bowl in hand.

Blast furnace sesame seed cake

Blast furnace sesame seed cake is also a kind of Hu cake. The so-called blast furnace used to be a hanging furnace and a chicken nest furnace, which could be sold along the street. Later, it gradually became a fixed business, and the pot on the top of the furnace was no longer hung up. This kind of cake is mostly made of fermented flour, rolled into pieces, cut into flowers, spread into a circle, and then sprinkled with sesame seeds on one side for baking. When mature, it is crispy outside and tender inside, and can be eaten alone, but 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 packed in boxes, and people sometimes bring boxes of oil buns when visiting relatives and friends.

Mutton zhuangmo

Lamb steamed buns are the biggest stuffing food in Henan. The traditional steamed buns in Puyang weigh five Jin each, with a skin of two and a half Jin, a stuffing of two and a half Jin and a diameter of more than one foot. Not to mention today, few people used to eat the next one. Therefore, Zhuang steamed buns are mostly cut and sold. The stuffing of mutton steamed buns is mostly a mixture of meat stuffing, vermicelli and onion, and the dough is three-part hot noodles and seven-part dead noodles. Wrap it and fry it in a pot. The finished product is fresh, tender, fat and delicious.

Oil rotation

Henan Oil Whirlpool can be divided into eight hot noodles and two dead noodles, as well as warm water noodles and noodles. So it is called rotation, which means that the dough is rotated or rolled into thin strips, covered with spices such as meat stuffing, chopped green onion and ginger rice, then rolled up, pressed into a circle like rotation, baked on both sides in a pot and baked in a furnace. This cake is crisp outside and delicious inside.

Chili soup

It is found all over Henan, although the composition is different, but the style is the same. Su Hu spicy soup is made by rinsing gluten into spikes after boiling, blending it with the washed flour juice, mastering the concentration, and then adding ingredients and seasonings. Mutton hot soup should use broth. But in any case, gluten should be used well, pepper should be used well, and pepper is used for spicy, so it is not Hu spicy soup, and pepper has no effect of warming stomach and appetizing.

Mutton Soup

Mutton soup is distributed all over Henan Province. In the past twenty years, it has become a food that people from all walks of life are willing to taste. Not only breakfast, but also Chinese food is patronized by many people. There are many chain enterprises in Zhengzhou that mainly produce mutton soup. Mutton soup has clear soup and white soup, ingredients and pure soup, each with its own strengths.

Beef Soup

Beef soup includes beef soup and beef bone soup. Beef is slightly cold and has no obvious fishy smell, so it is very popular with some people. Luoyang and Kaifeng have good beef soup to meet the market.

Wang Boguo Kui

Wang Bo Guo Kui was named after Wang Bo Tun, Fangcheng County, Nanyang region. There are two kinds of legends that began in the pre-Qin Dynasty and the Three Kingdoms. This pot helmet noodle is baked with four sides and six sides in a small brazier. It is characterized by white bottom, white face and white heart, and it tastes crisp, fragrant and sweet.

Sheep double intestines

The sheep's double intestines are named after the sheep's large and small intestines are finely processed and cooked to eat intestines and soup. The sheep intestines are fat and soft, and the soup is very mellow. Although it still smells like fish, it tastes unusually good at first sight and is a must in Kaifeng snacks. Because of religious beliefs, Muslims don't eat sheep in the water, so sheep waist, sheep waist, sheep blood, sheep placenta and so on are also sold in the sheep double intestines restaurant.

Fried bean jelly

Fried bean jelly includes mung bean and sweet potato. First, make a dough, then cut it into cubes and fry it in a pot. Kaifeng fried bean jelly is required to be intact when fried and seasoned with local watermelon bean paste, so it is unique and delicious.