Stewed South Bay Fish (1) is the specialty of Xinyang cuisine. In Nanwan Lake, more than 70% of the fish are silver carp. The beauty of silver carp is in the belly, and the taste is in the head. South Bay silver carp with big head is the first choice for fish head soup. In addition to the most common steamed, braised, barbecued and braised on the kang, fish in Shangcheng County of Xinyang also has a heavy taste-canned fresh fish.

(2) Besides eating fish, prawns and snails are also Xinyang people's favorite ingredients.

(3) In Huangchuan, soft-shelled turtle and chicken often form a combination of "steamed chicken with soft-shelled turtle", which is also called "Farewell My Concubine" because of its homophonic stalk.

fricassee

In Xinyang cuisine, stews account for a considerable proportion. Different from the wok cooking in most parts of Henan Province, the clay pot is the most common container for Xinyang stew. Pot stew is half soup and half vegetable. The dishes are soft and rotten, the soup is rich and the fragrance is mellow. Such as Xinyang braised pork, Luoshan large intestine soup, Gushi welded goose pieces and so on.

cooked wheaten food

(1) In order to make the noodles more elastic, Regan Noodles of Xinyang added a lot of alkali at the beginning of mixing, and the noodles with alkali showed a beautiful light yellow color. On the basis of Regan Noodles, Xinyang Regan Noodles added more than ten kinds of seasonings, such as thousand pieces, soybean sprouts, red oil and bean paste, and finally added a spoonful of bone soup, which is the essence of Xinyang Regan Noodles.

(2) Light of snacks, egg filling cake, authentic Xinyang gene.

4. tea

Xinyang has a long history of planting tea trees. In Xinyang tea-producing area, there are "Dongshan tea" and "Xishan tea". Xueya in the shopping mall belongs to Dongshan tea, which is made by adhering to the traditional tea-making standards. Compared with Xishan tea, Xueya is "small, muddy and light" and "clear and strong", and pursues the inherent taste of tea. Snow buds are picked after the last snow in early spring every year, hence the name.