Luoyang Water Banquet

Luoyang Water Banquet is a famous dish among the eighteen types of Chinese cuisine. It has a history of more than a thousand years and is famous for its soup. Hence the name "water mat". The dishes in the "water banquet" include vegetarian dishes, meat dishes, cold dishes, hot dishes, salty, sweet, sour and spicy dishes, with different tastes. There are twenty-four dishes on the water banquet. Eight cold drinking dishes (four meat and four vegetarian) are served first, followed by sixteen hot dishes. The hot dishes are served in blue and white sea bowls of different sizes. Except for the four main dishes, the other twelve dishes are divided into three groups with similar tastes. Each group has a main dish as the leader and two side dishes called "Scallop Shangchao" as side dishes or condiments. . After finishing one dish, one goes to another, as if flowing like clouds and flowing water. The first dish in the "water banquet" is made of shredded radish, which is called "yancai" because of its flavor similar to bird's nest. When serving the fourth dish, beets or sweet soup should be served. When serving the staple food, then four table-side dishes, that is, soup dishes, are served. The last table-side dish is hot and sour egg soup called "Send Away" to indicate that the dish has been served. All finished. Today, people have also discovered that in the Tang Dynasty, Yuan Tiangang saw that Wu Zetian would become emperor. Because the secret could not be leaked, he invented these twenty-four dishes, which foreshadowed Wu's life. It was first named Wu Hou Banquet, but after the Song Dynasty, it was changed to Luoyang Banquet, and the common people called it Guanchanger. . Since the development of tourism, people have called it "Luoyang Water Feast".

Luoyang Yincheng

It is made from white radish cut into thin strips, mixed with various condiments, and processed through several processes. It is refreshing and delicious and has become a famous dish in Luoyang in ancient and modern times. . Legend has it that during the time of Wu Zetian in the Tang Dynasty, a huge radish grew in Dongguan, Luoyang, about three feet long and weighing dozens of kilograms. The farmers regarded it as a rare thing and paid tribute to the palace. Wu Zetian was full of praise after eating. Because she was grateful for saving her life by eating radish at Ganye Temple in Chang'an, she named it "Yicai". After the Song Dynasty, it was renamed "Yancai" and it has been passed down to this day.

Thin noodles

It is a snack that is commonly eaten by Luoyang people. Soy milk, the raw material for noodles, is mung bean milk used to make vermicelli noodles. Put the soy milk that has been removed when making mung bean flour at a certain temperature to ferment and become sour. Then heat it to about 80 degrees to produce a mushroom-like slurry on the liquid surface. Add a small amount of sesame oil, stir repeatedly, and wait until it boils. When the noodles are ready, add the noodles, mix the batter to make it into a paste, and finally add the prepared celery, leeks, chili oil, chopped green onion, green beans and salt. It tastes great and increases appetite.

Hot Noodle Dumplings

Xin'an Hot Noodle Dumplings, a traditional snack, was created in the third year of the Republic of China (1914) and has a history of more than 80 years. From time to time, Ren Laoda from Kaifeng and Wang Jindou from this county opened a restaurant at the Xin'an County Railway Station and sold "Lao Ren Hot Noodle Dumplings". Due to the scientific formula and exquisite production, the hot noodle dumplings are filled with soft and tight skin, crystal clear, shaped like a crescent moon, and colored like jade. They are fresh and not greasy, and delicious. They are sometimes "famous for three thousand miles in Longhai. It has the reputation of being the first "weiyang restaurant in Heluo". After the death of Mr. Ren, Wang Jindou changed the name to "Lao Wang Hot Noodle Dumplings". His son Wang Defa inherited his father's business and developed this snack. In 1980, Wang Defa was invited to Zhengzhou to teach his art. So far, there are restaurants specializing in "Xin'an County Hot Noodles and Dumplings" in Luoyang, Zhengzhou and other places. In recent years, Xin'an "Fangji Hot Noodle Dumplings" has made innovations on the basis of traditional craftsmanship and has a better flavor. Since 1986, it has been rated as "Luoyang Famous Snack" many times, and in 1993, it was invited to participate in the Asian Games in Beijing. "Food Festival has been widely praised.

Xin'an hot noodle dumplings are made with refined white flour as the skin, pork buttocks as the main filling, with an appropriate amount of green onions, leeks, cabbage hearts, ginger, sugar, cooking wine, ground oil, and salt. , MSG, etc. Scald the noodles, roll them into thin sheets, wrap them into crescent-shaped dumplings, put them in a basket and steam them for ten minutes. Features: The skin is as thin as paper, the color is like jade, the five flavors are complete, and the fragrance is not greasy.

Kiwi

Kiwi is a high-grade nutritious fruit. In recent years, it has become famous and popular all over the world. There are dozens of kiwi fruit varieties in our country, among which the "Chinese kiwi fruit" abundant in Luoyang Henan Jiushan District is the best. Kiwi fruit is known as the "King of Fruits" and contains a variety of vitamins, fats, proteins, hydrolytic acids, calcium, phosphorus, iron, magnesium, pectin, etc. The vitamin C content is twenty to eighty times higher than that of apples, and is 20 to 80 times higher than that of apples. Citrus has five to ten times more vitamin C, which blocks the synthesis of carcinogenic sulfide compounds. The roots, stems, leaves, flowers and fruits of kiwi fruit can be used as medicine. They have the effects of nourishing and strengthening the body, clearing away heat and diuresis, promoting fluid production and relieving dryness.

Hu spicy soup

Hu spicy soup is a unique snack in Luoyang with a history of hundreds of years. Carefully cooked, delicious, economical, convenient for the masses, and famous in both urban and rural areas. It started in the old city and now spreads throughout the streets and alleys.

The main ingredients are "fine flour noodles, vermicelli, and fatty pork."

Ingredients: peanut kernels, taro, yam, daylily, fungus, chopped green onion, garlic slices, and gluten soak.

Seasoning: sugar color, Sichuan peppercorns, fennel, dried ginger, cinnamon seeds, pepper, refined salt, soy sauce