KFC is KFC, and as a result, the abbreviation was changed to Pinyin, which became Kaifeng cuisine. . Dizziness.
Question 2: What does Kaifeng cuisine mean? KFC started with banter and ridicule.
Question 3: Introduction of Kaifeng Cuisine Kaifeng, as the capital of the Seven Dynasties and the Northern Song Dynasty, has a long history of food culture. Kaifeng is the birthplace of Henan cuisine and Kaifeng cuisine is the representative of Henan cuisine. It is characterized by harmonious five flavors, moderate quality and taste, wide selection of materials, exquisite knife work, good at making soup and dozens of cooking techniques. Picking vegetables is the most distinctive, especially good at soaking hair. After 1000 years of precipitation and accumulation, Kaifeng cuisine is divided into four systems: palace cuisine, official cuisine, temple fair cuisine and local cuisine, forming a unique flavor of the capital of song dynasty, which is an important part of Wei Bei cuisine in China. The most representative hotels in Henan cuisine are Kaifeng Yixin Restaurant, Dajintai, the first floor, Henan Hotel and other century-old Kaifeng brands. There are hundreds of traditional dishes in Kaifeng, such as roasted noodles with carp, four treasures set meal, Dongpo meat in clear soup, fried purple crisp meat, steamed lion's head, braised tripe, fried herring head and tail, etc. In addition, there are hundreds of special snacks such as soup dumplings, cockfighting and fried bean jelly. Gulou night market has been inherited for thousands of years and is still enduring.
Question 4: What is Kaifeng cuisine and what is delicious? Steamed buns, chicken in a bucket, steamed buns on the first floor, Ma Yuxing's "chicken in a bucket", three fresh lotus crisp, spiced rabbit meat, Kaifeng Taosibao, carp braised noodles, chrysanthemum hotpot, Dajing jujube, Huimian Noodles, sesame wings with sesame seeds, mashed sweet potatoes, peanut cake spiced air-dried rabbit meat, braised fish, pot stickers, mutton kang steamed buns, fried bean curd powder and rock sugar cooked.
Question 5: Is KFC also called Kaifeng cuisine? Yes, sometimes it's abbreviated like this.
Another meaning: KFC.
Question 6: What is the name of Kaifeng cuisine? Sweet and sour soft roasted carp noodles, referred to as "grilled fish noodles", is a famous dish in Kaifeng, and Henan cuisine is the representative dish. Fried fish and roasted noodles complement each other and are known as a must in Kaifeng. Although the history of this product is only 100 years, their respective histories are very long. "Sweet and sour carp" has been a famous court dish since the Northern Song Dynasty. It was called "vinegar fish" in the Jin and Yuan Dynasties and "vinegar fish" in the Ming Dynasty. Improved in the late Qing Dynasty, called "soft fried yellow river carp in sweet and sour". Baked noodles, also known as "Longxu Noodles", are gifts for Kaifeng people to make friends with each other when the dragon looks up on February 2nd. In A.D. 190 1 year, Empress Dowager Cixi and Emperor Guangxu fled overnight to avoid the disaster in Eight-Nation Alliance, and then returned to Beijing from xi 'an via Kaifeng. On the 66th birthday of Empress Dowager Cixi, the Governor of Kaifeng presented "Fried Yellow River Carp in Sweet and Sour" and "Baked Noodles" for her birthday, and said, "Eat dragon meat first, then eat dragon whiskers." The queen mother said, "It's boring to combine into one dish." Since then, "sweet and sour carp" and "baked noodles" have been combined into one, which has been passed down to this day.
Legend has it that when Bao Zheng was in charge of Kaifeng in the Northern Song Dynasty, the royal family and dignitaries on both sides of the Huiji River built apartments and lotus ponds, which made the river dirty and the boats blocked. On Renzong's birthday, many officials paid tribute to delicacies, but Renzong was tired of watching them. He likes the "colored lotus root" given by Bao Zheng, and he is very happy after eating it. Bao Zheng took the opportunity to say, "Eating this lotus root can prolong life." This lotus root is produced in Huiji River Garden, which plays a role in the fact that the turbid and smelly river water affects water transportation. Renzong Xianming wrote a letter to dredge the river and dredge the two sides. Bao Zheng holds the imperial edict, and royalty dare not obstruct it. Since then, the clear river has flowed in front of people's homes. Bao Zheng's "Cuisine Persuasion" was passed down as a much-told story in Beijing, and this dish has been passed down to this day.
Spiced dried bean curd silk is processed from spiced dried bean curd produced in Zhuxian town, enjoying the reputation of "northern plain ham" and is a famous banquet cold dish in Kaifeng. It is said that this kind of dried bean curd was founded in the Warring States period, improved in the Song Dynasty and widely circulated. Zhuxian Town's dried bean curd is commendable for its unique efforts in material selection, formula and production technology. If beans are good and water is good, dried tofu can be made delicate and delicious. There are more than ten kinds of spices in the formula, such as star anise, cinnamon, cardamom and clove, which are indispensable. The skin of the finished product is dark brown, and the more you chew, the more fragrant it is. It was cut as thin as a thread under the chef's knife, and its roots could be pierced. During the War to Resist U.S. Aggression and Aid Korea, the spiced dried tofu in Kaifeng was transported to the front line as military food, which gave full play to the advantages of dried tofu, such as rich nutrition, delicious taste, convenient transportation and storage resistance, and supported the volunteers. It was praised as a beautiful talk.
Fried mackerel head and tail 1923 In the spring, 65-year-old Kang Youwei went to Luoyang to study for Wu Qingsheng and then went to Kaifeng, lamenting that "Tokyo's Chinese dream is gone, but the city walls are still owned by others". However, after he tasted this dish in friendship village restaurant, he was in high spirits. He took the Western Han Dynasty's "Five Spanish mackerel" as a code, splashed ink and wrote "Cooking Spanish mackerel has a taste" as a compliment, and presented a folding fan to Mr. Huang Runsheng, who made this dish, with the inscription "However, China has our friendship and my brother Kang Youwei". Since then, this dish has become a famous dish in Kaifeng.
Stir-fried sweet potato paste with sugar was initiated by Jiang at Datong Hotel in Qixian County in the early years of the Republic of China. Select 0.5 kg of the best sweet potato, steam it, peel it, roll it into a paste, then fry half the same amount of white sugar into a paste, add sesame oil, and stir it constantly, so that oil, sugar and sweet potato will merge into a persimmon red. This dish is rich in flavor, sandy, fragrant and sweet. It has become a famous local specialty in Kaifeng and is deeply loved by Kaifeng people. Every time a national leader or a foreign guest comes to visit, this dish is a must and is well received. lingering sound
Question 7: Why is KFC called Kaifeng cuisine? Kaifeng gourmet pinyin, the capital of KFC
Question 8: Kaifeng local home cooking Spring Festival banquet with Kaifeng characteristics: cold dishes ■ spiced fish Ingredients: fish 500g Accessories: fennel, pepper 5g each, onion and ginger 5g 12g, sugar 20g, refined salt 6g, Shaoxing wine 15g, soy sauce 10g, sesame oil 20g. 2. Put the fish in the oil pan, and when it is 60% hot, break the fish up, and then fry it in medium heat until the fish floats and the color is persimmon yellow. 3. Wash the wok on the fire, add a little oil, onion, ginger, pepper and fennel, stir-fry, add water, add other seasonings and fish pieces, and simmer for about 40 minutes after the fire is boiled. When the dried fish is soft, pour in sesame oil and mix well. ■ Garlic skin jelly ingredients: 200g large skin. Accessories: onion ginger 10g, Shaoxing wine 12g, soy sauce 5g, refined salt 6g, water 300g, balsamic vinegar 10g, sesame oil 20g and mashed garlic 5g. Compilation: 1. Water for skin. 2. Put the shredded pork into a pressure cooker, add onion, ginger, Shaoxing wine, soy sauce, refined salt and water, and cook for 20 minutes; 3. Take out the onion ginger, take it out and cut it into pieces after the skin cools naturally, and pour in the juice made of balsamic vinegar, sesame oil and garlic paste. ■ Braised chicken Ingredients: 2 chicken legs (about 700g). Accessories: onion ginger 15g, pepper fennel 6g, cinnamon galangal 4g, soy sauce 30g, refined salt 10g, proper amount of oil and water: 1. After washing the chicken legs, apply a layer of soy sauce. 2. Put the onion, ginger, pepper, fennel, cinnamon, galangal, soy sauce and salt into the pot, add 1000g of water, and add the chicken legs when the fragrance boils. After the fire boils, use low-heat brine for 30 minutes, and take out the chopped parts when eating. ■ Qixiang Tofu Ingredients: Zhuxian Town dried tofu 200g, leek 20g, 1 Accessories: a little refined salt, sesame oil 50g: 1. Wash and shred dried bean curd, leek and green pepper respectively; 2. Put the cut "three silk" into the dish, add salt and sesame oil and mix well. Hot dish ■ Baked three main ingredients: squid, sea cucumber and skin, each 200g Chinese cabbage150g; Accessories: 6g of refined salt, 2g of monosodium glutamate, Shaoxing wine 10g, 300g of fresh soup, 80g of oil, and appropriate amount of starch: 1. Slice three kinds of raw materials soaked in water respectively. 2. Wash the pot with fire, put oil, add fresh soup, seasoning and three raw materials, burn for about five minutes, then thicken and stir fry, and take out the pot; 3. After the dish is put on the plate, surround it with a circle of blanched cabbage. ■ Sauced fish ingredients: 1 carp (about 750g) Accessories: 60g of sweet noodle sauce, 2g of refined salt, 8g of sugar10g, 8g of Shaoxing wine, 4g of monosodium glutamate, appropriate amounts of sesame oil, oil and fresh soup, and minced onion and ginger10g. Output: 1. 2. Clean the pan with fire, add oil, stir-fry chopped green onion, Jiang Mo and sweet noodle sauce, add seasonings such as fresh soup, add fish, burn until it tastes delicious, and finally pour sesame oil on it. ■ Sauteed pork with a bottom Ingredients: lean meat 150g, soaked vermicelli 400g, leek 100g. Accessories: soy sauce 10g, balsamic vinegar 15g, refined salt 4g, sesame oil 80g, and appropriate amount of oil: 1. Shred the meat with a little pepper. 2. Mix the vermicelli with other seasonings, put it in a plate, and then pour in the fried shredded pork. ■ Ingredients of honey rice cake: 200g of rice cake. Accessories: 40g of sugar, 80g of starch 1 0g, and proper amount of oil:1. Slice the rice cake, fry it in a 60% hot oil pan until the crisp coke floats, then take it out of the pan, control the oil and put it on the plate; 2. Clean the pot on the fire, add sugar and water, thicken it and pour it on the rice cake. Buckle bowl ■ Mustard meat Ingredients: cooked pork belly 350g, mustard 200g Accessories: soy sauce 6g, shredded onion and ginger 5g, a little pepper fennel: 1. The pork belly is smeared with soy sauce, then fried in a 60% hot oil pan, taken out and cut into pieces with a thickness of 0.4cm; 2. Wash mustard, remove some salt, squeeze out water, and cut into 3 cm long; 3. Put the onion, shredded ginger, pepper and fennel into a steaming bowl, then add the sliced meat, mustard, pour the remaining soy sauce, and steam in a cage for 1.5 hours; 4. After taking out, take out the onion, ginger, pepper and fennel and shred them. ■ Main ingredients of braised chicken: 250g chai chicken, and half accessories of eggs: 50g starch, 3g refined salt, 6g soy sauce, 5g shredded onion and ginger, a little pepper and fennel, appropriate amount of water and oil: 1. Chop the chicken into pieces, hang the thick paste made of eggs and starch, and fry it in 60% hot oil until it floats ... > >;
Question 9: Where did Kaifeng cuisine come from? Love call forwarding 2 classic lines about love.
10, (angels speak Shandong dialect)
Angel Bo Huang: "I am an angel, an angel, and I am a series with this fairy, Cupid and Superman."
Lin Jiaxin: "Shandong Angel?" (Laughing at his Shandong dialect)
Angel Bo Huang: "Sorry, just like learning a foreign language, I found the wrong teacher from the beginning."
Angel Bo Huang: "Alas, I said you are so strange. You ignored me when I was talking to you just now. I'm leaving, and you won't let me go. It's not easy for me to come down. I have to find something delicious quickly. " Oh, yes, yes, I remember. This place has delicious food. What's the name of Kaifeng cuisine? It's not bad. "
Lin Jiaxin: "Kaifeng cuisine?"
Angel Bo Huang: "This is an advertisement made by an old man with white hair. It's called KFC. Goodbye, goodbye, goodbye! " "
Angel Bo Huang: You can't blame me, can you? I chose it for you that day, you can have a look again. "
Lin Jiaxin: "How did you create people?"
Angel Bo Huang: I can't blame you. I tell you, there are too many people here now. When a thing is mass-produced, the quality is difficult to guarantee. "
Question 10: What is the famous dish in Kaifeng, Henan? Steamed soup packets
Kaifeng steamed soup packets have a history of 100 years, and the founder is Huang Jishan. The existing state-run steamed stuffed bun shop on the first floor is a famous flavor cake.
Raw material formula:
Sam sun lotus cake
Sanxian Lotus Crisp is a famous traditional cake in Kaifeng, which looks like a lotus flower in bud, fragrant and crisp, and delicious. Sanxian Lotus Crisp is made of refined powder, sugar, eggs, lard and flour in a certain proportion. The stuffing is made of jujube paste, hawthorn cake, honey and essence, and the stuffing is wrapped into high piles and round blanks with dough. Finally, the stuffing is exposed three times with a knife, the eggs are peeled and baked in the furnace. After fine processing, Sanxian Lotus Crisp is elegant in color, lifelike and vivid in image. Eating it makes people feel relaxed and happy, and there is a big feeling of swallowing fairy fruit.
Spiced rabbit meat
When it comes to the spiced rabbit meat in Kaifeng, many foreigners will be full of praise. Spiced rabbit meat is unique in technology and well preserved. Rabbits over 1.5 kg are generally selected for production. First, cut the rabbit open, peel and gut it, air dry it for seven days, soak it in cold water, then chop it up, rinse it with boiling water and put it into the pot in layers. When placed, leave a round hole in the middle, then mix the auxiliary materials such as pepper, star anise, fennel, Amomum villosum, apple, cardamom, clove, rock sugar, batter and white sugar in proportion, put them in the round hole, add broth, cook with strong fire for one hour, then cook with slow fire for one hour, and take them out after cooling. The finished product has rich fragrance, no grassy smell, and long-lasting saltiness.
Kaifeng Taosibao
Four treasures set meal is a traditional dish in Kaifeng, which can be called "a must of Henan cuisine". "Four treasures and one set" is definitely a combination of four flavors: chicken, duck, pigeon and quail. It is rich, fragrant, fresh and wild. Four whole birds are layered on top of each other, all intact without a bone. Every time several dishes are served at the banquet, this dish is served in a blue-and-white porcelain soup basin, and the whole duck floating in the soup is presented to the diners. Its color is bright and mellow. After eating the first layer of delicious duck, a delicious whole chicken came into view; After the chicken was finished, the delicious whole pigeon appeared again. Finally, a whole quail was exposed in the pigeon's stomach, which was stuffed with diced sea cucumber, shredded mushrooms and magnolia slices. A dish has a variety of flavors, not fat or greasy, refreshing and delicious, and has a long aftertaste. A set of four treasures belongs to the yamen school. It is beautifully made, with good color, smell and shape, which takes time and labor, but the technology is not good enough and the temperature is not good enough. The most complicated thing is to remove the bones and concentrate, just like artistic carving. With the opening of the neck, the bones were removed one by one, and the original shape remained unchanged. In some places, although the skin is as thin as paper, it still needs to be filled with water. After bone removal, four birds were put on their bodies and legs to form a whole. The four treasures series was founded by Chen Yongxiang, a famous chef in Kaifeng in the late Qing Dynasty. Chen once hosted a banquet in honor of Empress Dowager Cixi. The Chen family has more than 300 kinds of famous dishes, among which "Four Treasures" is a pearl. At present, Chen Jing and his three brothers inherit their ancestral business and carry this dish forward.
Carp back
Kaifeng grilled fish noodles is one of the traditional cuisines in Kaifeng, which enjoys a long reputation. Baked noodles are also called Longxu Noodles. According to "Dream Record", during the Ming and Qing Dynasties, the second day of the second lunar month in Kaifeng was called "the dragon looked up", and guests were given Longxu Noodles as a feast. That's when Longxu Noodles did it. Just boil it in water and bake it. So it's called baked noodles.
Baked noodles with carp is a traditional dish in Kaifeng, which consists of fried fish with sweet and sour sauce and noodles with dragon beard. Legend has it that Empress Dowager Cixi stayed in Kaifeng when she fled in the Qing Dynasty. Famous chefs in Kaifeng paid tribute to sweet and sour fried fish and baked noodles. After seeing it, Cixi said on a whim that the carp was lying on the plate, probably asleep, and should be covered with a quilt to avoid catching cold. Then use chopsticks to cover the fish on the baked noodles, and the carp baked noodles have been handed down as delicious food since then. It is characterized by bordeaux color, softness, smoothness and fragrance; The baked noodles are as thin as hair, fluffy and crisp.
Carp baked noodles are strictly selected and carefully made. It is the carp (weighing about one catty) produced from Kaifeng Black Port to Lankao Dongtou Yellow River. This kind of fish is pure, delicious and tender. After preliminary processing, the carp is rippled on both sides and fried thoroughly in a hot oil pan; Add sugar, vinegar, ginger juice and chopped green onion.
Juhua hotpot
Chrysanthemum hot pot prevailed in the court in the late Qing Dynasty and was introduced to Kaifeng for nearly a hundred years. Because Kaifeng's city flower is chrysanthemum, the raw material source is unique. It is dominated by fresh fish (there are >>