Henan cuisine, that is, Henan cuisine, is a general term for dishes, pastries and banquets made by using techniques and materials with the regional characteristics of the Central Plains under the guidance of cooking theory with traditional cultural connotations of the Central Plains. Henan cuisine is the origin of China's major cuisines. It is called the "mother dish" of China's eight major cuisines by China culinary circles. Yi Yin, who is known as the "originator of cooking" and "ancestor of Chinese chefs", was born in Luoyang, Henan Province. Contemporary Henan cuisine has gradually accumulated and evolved on the basis of the original palace cuisine, official cuisine, market cuisine and folk cuisine, according to the material conditions of the Central Plains.

apart from historical reasons, the development of Henan cuisine is closely related to the abundance of precious cooking materials in this province. The western mountainous area of Henan Province is rich in Hericium erinaceus, velvet antler, boxing vegetables, sheep maw and mushrooms. The famous Huaiqing yam, Carassius auratus, Baiquan white eel and Qinghua bamboo shoots are produced in northern Henan. Fish, shrimp, poultry and eggs in the south of Henan Province are quite rich in resources. "Luo carp and Yi carp are as expensive as cattle and sheep" and "Yellow River carp is very good, with Kaifeng as the most". These historical stories have already spread all over the country.

As a representative of the culinary civilization in the Central Plains, although Henan cuisine became a local cooking gang in China after the Southern Song Dynasty, it has been adhering to the basic tradition of China cooking: harmony and harmony, because it is located in Kyushu. "Zhong" means that Henan cuisine is not east, west, south or north, but in the east, west, north and south; Not too sweet, not too salty, not too spicy, not too sour, but between sweet, salty, sour and spicy, seek for its flatness and lightness. "Harmony" refers to the integration of the east, the west, the north and the south, the unification, and the integration of sweet, salty and sour.

There are more than 51 cooking methods of Henan cuisine. Grilled, burned, fried, fried, fried, and fried have their own characteristics; Among them, grilled vegetables are the most unique, known as "grilled vegetables are not sticky, and the soup is sticky". In addition, when frying vegetables, use strong fire, hot pot to cool oil, quick operation, crisp texture and milky white juice.

Luoyang Yancai, Daokou Roast Chicken, Longevity Fish, Fried Purple Crispy Meat, Set of Four Treasures, etc., which have a long history, are still famous and loved by Chinese and foreign people.

today's Henan cuisine is centered on Zhengzhou, and consists of four parts:

l Eastern Henan is represented by Kaifeng, and the grilled dishes are typical, with a moderate taste

l Western Henan is represented by Luoyang, and the water mat is a typical flavor, with a slightly sour taste

l Southern Henan is represented by Xinyang, and stews are typical, with a slightly spicy taste

l Northern Henan is represented by Xinyang. Slightly heavy taste

Ten famous dishes of Henan cuisine

l Yellow River Carp Baked Noodles

l Fried Braised Black Carp Head and Tail

l Fried Purple Crispy Meat

l Braised Wide Belly

l Peony Swallow

l Clear Soup Abalone

l Lotus Sea Cucumber

l Braised Lamb with Onion

l Bianjing Roast Duck. Daokou Town, hua county, northern Henan Province, is known as the "hometown of roast chicken".

Fried Purple Crispy Meat

Fried Purple Crispy Meat is a famous traditional dish in Henan Province, which is named after the deep-fried cooking techniques and the purple crispy meat after cooking. It has a history of hundreds of years.