Shangqiu Famous Foods In addition to inheriting the tradition in Yu cuisine, Shangqiu's local snacks are also praiseworthy. The water-excited bun of Guidefu, the five-spice bad fish of Ranjia of Xiayi, and the famous dish of shrimp with roasted veggies of Guidefu are all famous dishes from near and far. Dried bean curd of Yucheng Jiazhai, and Jingjia's sesame flower are famous local foods with special characteristics. "Iron Pot Eggs" Ran Family Five Spice Fish Xu Family Soup Dumplings Shrimp Roasted Vegetables Guo Village Roasted Chicken Songyue Brand White Sugar Bean Curd Milk Guosong Brand Soy Sauce Bao Gua Wei Zhuang Sesame Sugar Jing Family Sesame Slices Chicken Claw Sesame Flower Uucheng Black Jing Guo Sesame Flower Zhuang Sesame Flower Jia Zhai Tofu Dried Shangqiu Shui Qiushi Bun Yudong Hotel Small Biscuits Ningling Kung Zi Bun Sizhuang Bamboo Cake "Iron Pot Eggs "Iron pot egg" is a very characteristic dish of Yu cuisine, which is made of a special iron pot lid put on the fire red. Eggs are beaten into a bowl, stirred well, and put into the diced ham, diced water chestnuts, shrimp and seaweed, monosodium glutamate, cooking wine, salt water, the iron pot is placed on a small fire, the large oil is injected into the egg pulp, and slowly stirred with a spoon to prevent the egg pulp from scratching the pot. When the egg paste is eight mature, use the fire hook to hang the red-hot iron pot lid to cover the iron pot, use the lid to look out of the high temperature, the egg paste will be roasted and condensed, warm up. Make the egg paste glue skin shiny, reddish yellow. The taste is beautiful, red and yellow color, oily and bright, tender, soft and fragrant, aftertaste. On May 8, 1935, Mr. Lu Xun invited Mr. and Mrs. Hu Feng and Mr. and Mrs. Erye to eat this dish at Liang Yuan. Ran's Five-Spice Fish Ran's Five-Spice Fish is an ancestral production of Ran Xiandong in the old town of Xiayi County, with a history of more than 200 years. It was listed as a tribute during the Qianlong period of the Qing Dynasty. The five-spice fish is made from about 200 grams of fat and tender crucian carp, which is a specialty of Xiayi City Lake. The whole fish, without scales, is disemboweled to remove the internal organs, and then marinated, deep-fried, and simmered with a variety of seasonings. Its color is golden and slightly red, the fragrance is rich and mellow, the bone is crispy and the shape is unchanged, and the fish meat is delicious and highly nutritious. The fish is delicious and highly nutritious. It is not greasy when eaten hot and not fishy when eaten cold, which makes it a beautiful dish for banquets and a good accompaniment to meals. Xu family dumplings Xu family dumplings is the ancient city of Shangqiu famous restaurant Sansheng Hall production of a unique flavor of the snacks. The restaurant was founded by Xu Shufu and his two brothers in 1893, and Xu Minglin, the third generation of the Xu family, is still in charge of the stove, so it is called "Xu Family Dumplings". Xu family dumplings are mainly made of glutinous rice and an appropriate amount of corn flour, with a snow-white outer skin that is as crystalline as jade when cooked, and a filling made of sugar, honey and a variety of fruits. There are many varieties, each with its own flavor, known as "honey eight treasures far night". Xu family dumplings can be cooked in 10 minutes, soft and sticky and lucrative, the taste of honey and sweet, fruity flavor, eaten for a long time without getting tired, is a famous Shangqiu flavor food. Shrimp Roasted Vegetables Shrimp Roasted Vegetables was a famous dish in the ancient city of Guide during the Ming and Qing Dynasties. In the late Qing Dynasty, the veteran chef Guan Heqing was famous for shrimp with roasted veggie every time he entertained the ministers. In the Republic of China, chefs Chen Si-rong and Chen Siming pushed the cooking technique of the dish further and promoted it from governmental dish to marketplace dish. The main ingredients of Shrimp Roasted Vegetables are gluten, shrimp, chicken skin, mushrooms, silver fungus, chicken and duck soup. Production method is: warm oil will be gluten deep-fried, torn into pieces, and then add shrimp, chicken skin, mushrooms, fungus, chicken and duck soup, simmering soup sauce with a gentle fire. Shrimp Roasted Vegetables is excellent in aroma, taste and shape, with a strong Yuandong flavor - heavy color, strong fragrance, thick soup, and thorough fire. Soup Xiayi , is one of the famous meals in Henan flavor snacks. Guo Village Roasted Chicken Guo Village Roasted Chicken is one of the traditional famous dishes of Shangqiu County, with a history of more than 300 years. The product is characterized by: fragrant, good color and taste, tender white meat, complete body, rotten but not greasy, long aftertaste, such as lifting the chicken legs on the plate while it is still hot, gently shaking, that is, the meat and bone detachment, the meat falls into the plate. In the 50's, Meng Zhaoxing, the producer of Meng's roasted chicken, attended the Henan Provincial Science and Technology Exchange Meeting twice, and was named by the province as a "roasted chicken master" and "roasted chicken technician". Songyue Brand White Sugar Tofu Milk Songyue Brand White Sugar Tofu Milk produced by Shangqiu County Brewery Songyue Brand White Sugar Tofu Milk is a famous specialty of Guidefu Danyoufeng Sauce Garden. Created in the late Ming and early Qing dynasties, has a history of more than 300 years, the entrepreneur Li Dayou, word Fengnian, when the sauce garden production boom. To the 18th century, the master of the sauce garden Meng Chunfa, painstakingly study the sauce technology, based on the original process, absorbing the technical characteristics of the north and south, improve the operation, create a unique style, "Danyoufeng" is famous throughout the world. White sugar tofu milk is golden and slightly red in color, the rotting block is well-proportioned and neat, the texture is delicate, the aroma is rich, the softness is moderate, it is not rotten, salty and bland, and the taste is delicious. It is a good product for appetizers, gifts and friends. Ancient Song brand sauce package melon Ancient Song brand sauce package melon Shangqiu City pickle factory production of ancient Song brand sauce package melon, fine workmanship, the system method is exquisite, to girl melon for the skin, inside the peanut kernels, almonds, antlers, embryonic blue, Chenpi, ginger and so on more than a dozen kinds of famous fine small dishes. The finished product is beautifully shaped, shiny and saucy brown. When eating each melon cut 2-3 knives, into the lotus petal shape, spread on the plate, the heart of the melon, such as the heart of the flower, soy sauce brown, golden yellow, dark green intersecting strong, colorful, all flavors are complete. Weizhuang Sesame Sugar Weizhuang Sesame Sugar is a traditional specialty of Shangqiu County Double Eight Town. So far, it has a production history of more than 200 years, and it is famous for its four characteristics of sweetness, aroma, looseness and crispness. This hemp sugar using high-quality rice, sugar, sesame, malt as raw materials, the operation process is: rice distillation, adding sugar catalytic enzyme, squeezing out the sugar juice, by boiling, pulling, cutting, supplemented by sesame, white flour and become. Sesame candy uniform thickness, length and consistency, sesame stained full of not show skin, the two ends of the seal is not ventilation, not stiff, not sticky teeth, eat crispy, sweet and savory. Jing family hemp piece Jing family hemp piece is Yucheng County traditional specialty, for Chen store set Jing family ancestry, has been passed on to seven generations of descendants of Jing Lianhe hand. According to the Records of Yucheng County, Jingjia Sisal was once listed as tribute by Emperor Kangxi of Qing Dynasty. Jingjia sisal is made of fine materials. It is made of top quality fine powder, small hemp flavor oil, sugar and other high quality raw materials. Characterized by bright and transparent snow, sweet and crispy, delicious, young and old. 1984 was selected into the "Chinese industrial and commercial enterprises directory", the provincial light industry system as a high-quality products. Chicken claw twist Chicken claw twist is named because it looks like a chicken claw, is a famous product of Anping set in Zhecheng County, and was listed as a tribute product in the Yongzheng years of the Qing Dynasty. Originally Wang's ancestors to this industry, passed to Wang Anping generation, due to the lack of heir without a descendant, the party passed on this technique to his friend Zhou Dajiang, so far the Zhou family has been passed on for four generations of more than 100 years. The finished product of chicken claw twist is tender yellow, shiny, crispy, and has a unique flavor. When stored for half a month, they are still as crispy as before; when immersed in boiling water for ten minutes, they are still as crispy and fresh as new; when folded down, they can be used as a fire to light a fire and smoke a cigarette, and if a stream of them are lit one after another, a chicken claw twist can be illuminated to go for a mile. Yucheng Heijingguo Yucheng Heijingguo is also known as the Great Honey King. It is made of rice, sugar, honey, sesame oil and cinnamon. The rice is crushed, fermented, added to the ingredients and deep-fried to make black jingo. It has a unique flavor of crispy and sweet, melting in the mouth, sweet but not boring, fragrant but not greasy. It was once listed as a tribute product during the Jiajing period of the Qing Dynasty. Sesame Flower Zhuang Sesame Flower Zhuang Sesame Flower is a specialty of Minquan, with a history of more than 200 years. At the beginning of the Qing Dynasty, Zhang's family settled one kilometer south of the town of Minquan County, and made a living by frying sesame flowers. Because of the fine production of sesame flowers, with the unique flavor of crispy, fragrant and crunchy, the sesame flowers were classified as tribute in the Qianlong period, and the place where Zhang's family lived was named "Sesame Flower Village". Some people have made a test: Mahua Zhuang Mahua in a plastic bag stored in the winter and spring, color, aroma, taste, crisp are unchanged. People summarize its characteristics as follows: "Eat fragrant boom-boom, can light the lamp at night, fall on the ground all crushed, put indoor aroma born." Dried Tofu in Jiazhai Dried Tofu in Jiazhai, Yucheng County, has a history of more than 200 years of production, and in the late Qing Dynasty, it was once classified as a tribute product. The product is made from high-quality soybeans, with more than 10 kinds of auxiliary ingredients, such as star anise, pepper, strawberry, ginger, cinnamon and cloves. It is made by squeezing water out of the colored rotting blocks and steaming them in a pot of chicken soup. Dried tofu is a square thin block, black and red color, red and transparent, black and shiny, five strong flavor, salty and not astringent, fragrant and not tiresome Shangqiu Shuiqiao Bun Shangqiu Shuiqiao Bun was originally known as the water-soaked buns, originated in the ancient city of Shangqiu GuiDeFu, created in what dynasty and what generation has been unaccountable. Legend has it that every time Shen Li (a native of Shangqiu County) entertained guests in the Ming Dynasty, he had to put the Shuiqi Bun on the table. The main raw material is hard bread buns, production method is to cut the buns into inch long, finger-like thickness of the bun ingots, dry into about 40 degrees of hot water to soak through, and then into the boiling oil deep-fried into a golden brown, fish out of the rapid into the thin sugar sauce prepared in advance, after two or three seconds after fish out of the finished product color and luster, outside the caramel thick, sweet and tasty. Because there is water in the sugar sauce, the bun should be put in the water after frying, so it is called "water-excited bun". Yudong Hotel Small Baked Cake Yudong Hotel Small Baked Cake was originally a famous product of Guide, created by Wang Yixi, a famous chef in Qing Dynasty, with a history of more than 100 years. Zhang Yuxiang, the chef of Shangqiu Yudong Hotel, was Wang Yixi's apprentice, and on the basis of inheriting the traditional craft, he improved the production method of small baked cakes, forming a unique production process, which is why it is known as "Yudong Hotel Small Baked Cakes". Small biscuits are divided into sweet, salty, meat, vegetarian 4 categories, *** more than 20 varieties of sweet, vegetarian date paste, hawthorn, rose, bean paste, brown sugar, white sugar and other ingredients; salty, meat to meat oil, ham, duck, chicken, beef, mutton, fish and other fillings. The finished product is about 8 cm in diameter, golden yellow, imported sweet, eat crispy, outside the pygmy thick, delicious flavor. Ningling kongzi bun Ningling kongzi bun is Ningling County East Street has long enjoyed a good reputation for food. The flavor of the kongzi bun is pure, soft and hard to taste, beautiful color and fire. This bun with boiling water, warm as a cake, with a spoon pressure into a paste, like buttermilk with sugar, instead of milk to feed children, so it is also known as "milk bun". Sizhuang Bean Curd Bamboo The bean curd bamboo produced by Sizhuang in the eastern suburb of Xiayi County is a unique product of Sizhuang, with a history of more than 400 years, which was exclusively used by local officials in the Ming and Qing Dynasties, and as a tribute gift. Sizhuang bean curd sticks are made from high quality soybeans, and processed and refined. Containing protein, fat, sugar, crude fiber, etc., its color is golden and transparent, good toughness, resistance to storage and transportation, rich in nutrients, easy to digest and assimilate, and it is a high-quality food for fitness. It enjoys the name of "super plant meat". Shangqiu as one of the birthplaces of Chinese culture, but also the collection of ancient Chinese food culture, Shangqiu cooking sinks ancient and modern in a furnace, the local characteristics of various types of food has more than a thousand kinds of famous. Tasting the ancient dishes and snacks has become one of the purposes of many tourists coming to Shangqiu. Shangqiu is the birthplace of Yi Yin, the originator of Chinese cooking. After thousands of years, perhaps the cooking skills and dishes created by Yi Yin, the originator of Chinese cooking, have been lost elsewhere, but today they can only be eaten in Shangqiu, the place of its origin, where they can still be savored and tasted from the ancient times. Shangqiu cuisine is based on nature, using real materials, original flavor, color, aroma and taste, without the suspicion of being flashy. The vessels used are also large plates, bowls, looks eye-opening, eat up the atmosphere, and nowadays the market is popular in some of the flashy, pretentious catering cooking style is really a world of difference. One of the more distinctive, enough to show the traditional cooking skills of the Central Plains dishes are casserole mutton, turtle stewed clothes, chicken stewed clothes, stacks of mutton, Cordyceps stewed gourd drumsticks, fried eight treasures gourd duck, onion roasted plum blossom ginseng, emerald fish maw, three Autumn roasted eel, three Autumn Hot and Sour Soup, and so on. There are also some special snacks such as blossom biscuits, scallion pancakes, hot and spicy soup, oil tea, etc. are also famous far and near, and are memorable