Xinyang stew is an important variety of Xinyang cuisine, but also a well-known brand of Xinyang cuisine! Xinyang stew this local famous brand effect is not only all over the streets of Xinyang catering market, but also popular in many cities in the province and the surrounding areas, Xinyang stew this series of local dishes have been from the street stalls on the hotels, hotels in the hall of elegance, a lot of hotels, hotels to increase the Xinyang stew to Zhengzhou City, Henan Province, for example, the operation of the Xinyang stew in the middle of the low-block hotels of about 500, with an annual turnover of hundreds of millions of dollars.

Xinyang stew production process is not complex, the main ingredients of the general stew should be after the initial cooked treatment, blanching, stir-frying, frying and so on. Special also cover system, brining, but also directly with water on the fire stew, Xinyang stew most of the special pot as a stew.

Xinyang stew can be roughly divided into clear stew, steamed stew, milk soup stew, mixed stew and so on several kinds. Xinyang stew according to different stewing methods to take different heating methods. If you want to make your own personalized, you can do it in a way that will make you feel better about yourself and your life. (e.g. stewed hen, stewed duck soup, etc.). Steaming and stewing with water is best to use boiling water over medium heat, sealing to ensure that the main ingredient is crispy and not lose its shape, taste delicious. (Such as: fresh ginseng wing lip stewed hen, etc.). Milk soup stew heated with high fire, soup color milky white, thick stained lips (eg: stewed fish in the South Bay, milk soup crucian carp, etc.). The main ingredients used in the stew need to be stir-fried, fried and stewed, soup color and seasoning colorful, "compatible" and eclectic, eclectic (eg: eel stew with bacon, etc.).