1. Yanjia mutton soup

has been handed down for four generations, with a history of 1,511 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.

2. Xin 'an Tangmian Dumplings

Xin 'an Tangmian Dumplings, a famous snack, has a history of more than 71 years and has long been famous on the Longhai Railway Line. There are restaurants in Luoyang, Zhengzhou and other places today.

It was created by Ren Laoda, a native of Kaifeng, who was born in 1874. He worked as an apprentice in another new hotel in Kaifeng in his childhood. In the third year of the Republic of China, the railway was built in Shaanxi Province, and Ren Lao settled in Xin 'an County, where he opened an old noodle dumpling restaurant on the south side of the railway station.

Lao Ren's instant noodle dumplings are exquisite in quality and unique in flavor. They are famous on the Longhai Line, and the demand for them is in short supply. Dozens of restaurants near the station have changed to sell instant noodle dumplings. Although it is not as delicious as "Old Ren Instant Noodle Dumplings", Xin 'an Instant Noodle Dumplings have a great reputation.

3. Paste noodles

are also called sour noodles. The reason is that the fermented pulp is full of sour taste, and the most important thing is beating. Green soybean milk and flour paste (others include sweet potato paste, which must wait until the season) are commonly used in pulp, and the best green soybean milk is flour paste. In fact, the process of making pulp is fermentation. Add the fermented product, add a proper amount of water, add a little koji, and then leave it for 24-48 hours. It can be used when the fermented product dissolves or the pulp tastes mellow.

4. Zhangjia wonton

is also called "horseshoe street wonton". The founder of Zhangjia Wonton is Zhang Xu. Zhangjia wonton 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. Thus, the Zhangjia wonton has the characteristics of fine production, delicious taste, delicious fragrance and all-round sour and spicy taste, and the Zhangjia wonton has gradually gained great fame.

5. Shangji beef soup

There are two kinds of sweet and salty, which are characterized by: fresh meat and fat soup, all the auxiliary materials for cooking soup, 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.

6. Luoyang Bufantang

has a history of more than 121 years. Liu Zhensheng, founder of Luoyang Bufantang. It has been passed down for three generations, named Liu Hulan, who is over 71 years old. Authentic Luoyang Bufantang is recommended to the Old Town Juye Park.

ingredients of Luoyang fanfan soup: mung bean powder, pepper, monosodium glutamate, soy sauce, vinegar, fungus, vermicelli, kelp, dried shrimps, laver, leek, brocade and salt.

Luoyang non-turning soup making process: As the name suggests, put the pancakes (preferably mung bean cakes) made in advance on the soup stock, but the cakes will not turn over when the water in the pot boils!

Luoyang Bufantang features: pure taste, sour and spicy taste, oily but not greasy, unique.

7. Hu spicy soup

is a soup snack originated in Henan. As the name implies, Hu spicy soup with pepper and pepper and bone soup as the base is fragrant and spicy, and has developed into one of the snacks that everyone in Henan loves and knows. Generally, there are many stalls selling Hu spicy soup in the streets and lanes in the morning. Oil cake, steamed stuffed bun, fried dough sticks and hot and sour soup are a delicious breakfast.

8。 Swallowwort in Luoyang

, also known as "fake swallowwort" and "peony swallowwort", is a delicacy with local characteristics in western Henan. It has always been listed as the first dish of "Luoyang water mat". Luoyang Water Mat originated in the Tang Dynasty and has a history of more than 1,111 years. It is named "Water Mat" because it consists of 24 dishes, including eight cold snacks, four big dishes, eight Chinese dishes and four table dishes, all of which are served with soup except cold dishes.

It is said that Empress Wu Zetian visited the Xianju Palace in Luoyang during the anniversary of the Wu Dynasty in the Tang Dynasty, which happened to coincide with the fact that the head of Xiayuan Garden in the east of the city was wearing a large white radish, and the people regarded it as a treasure of Chery and presented it to the palace. After careful consideration by the chef, it is made into a soup without losing the flavor of imperial cuisine. After the queen tasted it, she praised it for its mellow and refreshing taste, and it looked like bird's nest silk, and immediately named it "fake swallow dish". Since then, restaurants and restaurants have followed suit and have been passed down to this day.

9. Carp yue longmen

Carp is a famous fish in the Yellow River. Since ancient times, it has been said that "Luo carp is as expensive as cattle and sheep". The meat is tender, delicious and nutritious, and it is famous at home and abroad. Carp jumps over the dragon gate, with beautiful shape and auspicious meaning. I saw the cooked carp, head held high in the plate, lifelike, as if ready to jump. In addition, it is set off by green hills and looks like a doorway, which is quite interesting in Shan Ye. The taste of food is endless.

11. steamed bream

bream is produced in Yishui, so it is called "bream". It is famous for its simple production and pure fragrance. This fish was often used to entertain VIPs during the Han and Tang Dynasties. According to legend, Bai Juyi, a great poet in the Tang Dynasty, and poets of the "Jiu Lao Hui" often ate this fish when drinking and composing poems ...

11. Longevity fish

is a dish with medicinal value.

it is characterized by fresh taste, sweet, salty and sour, and has a history of more than 1,911 years.

According to legend, Liu Xiu, Guangwu Emperor of the Eastern Han Dynasty, went hunting in the spring one year, crossed Mangshan Mountain and came to the Yellow River. Revisiting the old place is refreshing. Suddenly, a red carp jumped out of the water, and in the sun, the golden light was dazzling. Liu Xiu was overjoyed, so he ordered someone to take him back to the palace. The chef made a new cut and burned it with Lycium barbarum, which was called Longevity Fish. After eating, Liu Xiu felt refreshed, tired and disappeared. He often ate it, but his body became healthy. Later, it was introduced to the people and became a famous dish in Luoyang.

12. Luoyang water mat

Luoyang water mat is the best traditional food in Luoyang. It has a long history and is well-known in ancient and modern times. It has been enduring for thousands of years. The so-called "water mat" has two meanings. One is good at soup, and the other is to eat one for another, and go up the road like running water, hence the name "water mat". Luoyang water mat, which originated from the folk, was introduced to the palace in the Tang Dynasty when Wu Zetian, together with delicacies, made a palace banquet and returned to the folk from the palace. Luoyang water mat, which is mainly sour and spicy and refreshing, consists of 24 pieces, referred to as "Sanba mat". First, serve eight cold cuts, and the cold cuts are four meats and four vegetarian dishes. Following 16 hot dishes, hot dishes are served in different types of blue and white sea bowls. There are four table pressing dishes in 16 cuisine. For the other 12 dishes, every three dishes with similar tastes are a group, and each group has a big dish to lead. It's also called "taking the belt to court", and eating one at a time is like flowing water. Luoyang water mat has three characteristics: first, it has good meat, cold and hot; Second, there is soup and water, and both the north and the south are delicious; Third, the order of serving is strictly regulated, with reasonable collocation, careful selection of materials and proper cooking. Luoyang water mat is divided into three grades: high, medium and low, which can be decided according to the situation, so it is widely welcomed by tourists.

13. Pan Jin and roast chicken

have enjoyed a long 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 are clove, Amomum tsaoko, cardamom, dahui, xiaohui, pepper and so on. Pan Jin and roast chicken are well-made, with pure taste, yellow skin and red skin. The meat is tender and tender outside, and it is full of fragrance after eating.

14. Zhangji Roast Chicken in Yushu Garden

is a rising star in roast chicken business in Luoyang. Zhang Xinzhong, founder of Zhangji Roast Chicken. 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, Zhangji roast chicken was reported in Henan Daily, Market Daily and Luoyang Daily.

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

Zhangji roast chicken features: rotten, tender and fragrant. Not fishy, not hard, not greasy, and when you shake it, the meat will fall off and the bone will be abnormal.