Xinyang cuisine is mainly salty, fragrant, slightly spicy and mellow, with slightly heavy color and smooth taste. Compared with Sichuan cuisine, Xinyang cuisine is slightly spicy and seemingly spicy; Compared with the pickled flavor of Hunan cuisine, Xinyang cuisine is salty and does not contain smoky flavor; Compared with hubei cuisine, the consumption of pepper is lighter than that of hubei cuisine. Compared with Henan cuisine, it tastes spicy. In terms of cooking technology, the folk cooking methods of Xinyang cuisine are mainly frying and stewing, followed by stewing, and steaming, frying, frying and marinating. Raw materials are often stored by pickling, waxing and air drying.
trait
Tell from the taste.
Xinyang cuisine is mainly salty, rotten, fragrant, slightly spicy, mellow, rich in flavor, slightly heavy in color and slippery. Compared with Sichuan cuisine, it is slightly spicy but not hemp, and looks spicy. Compared with Hunan cuisine, it is salty but not smoked, fragrant but not greasy. Compared with hubei cuisine, the amount of pepper is lighter, and compared with hubei cuisine, the taste is slightly salty and spicy. This is probably related to Xinyang people's habit of drinking tea after meals. Drinking tea after a meal can adjust the taste in time and refresh the mind, which can be regarded as an obvious example of the complementarity of tea and vegetables.
There are also some special dishes in Xinyang cuisine, such as dry-roasted small yellow croaker, fried shrimp with leek, fried gluten with green vegetables, fried celery with thousands, stewed meat in casserole, bean curd residue, stinky tofu rolls, bacon and braised pork, all of which have different flavors. Xinyang cuisine is especially good at cooking seafood. Among the 58 dishes selected, more than 30 dishes are related to seafood.
From cooking technology
Folk cooking methods are mainly frying and stewing, followed by stewing, and steaming, frying, frying, sliding and marinating. In the storage of raw materials, methods such as pickling, waxing and air drying are adopted. For example, pickles include snow red, white arrow, stinky dried tofu, cowpea, mustard tuber (turnip) and so on. It tastes delicious and stimulates appetite. It is a food flavored with wine to add interest. In cooking technology, stew? Law occupies a prominent position. For example, stew restaurants all over Zhengzhou, represented by Luoshan stew, Huangchuan turtle, Gushi stew chicken and the home-cooked flavor of shopping malls, have concentrated the essence of Xinyang stew.
From the source of raw materials
Advocating green food and using a lot of wild raw materials are the remarkable characteristics of Xinyang cuisine. Xinyang is a pollution-free eco-agricultural area in China, which is rich in wild green animal and plant resources. Medicinal and edible foods are Ganoderma lucidum, Gastrodia elata, Crataegus pinnatifida and Dysosma versicolor.
Vegetables and fruits include Huangchuan cabbage, shopping mall day lily, Huangchuan Gwangjiang ginger, shopping mall day coriander, Huangchuan Gwangjong noodles, shopping mall platycodon grandiflorum, shopping mall tea oil, shopping mall Poria cocos, Luoshan Arrow Stewed White, Xixian Pinellia ternata, Huangchuan Zhang Qian, Gushi Xuelihong, Huangchuan vermicelli, Guangshan Sweet Potato vermicelli, Xinxian wild vegetables, shopping mall Ge Fen, Xinyang Boxing cuisine and so on. There are also raw materials such as Xinxian chestnut, ginkgo, Huangchuan turtle, Huangyuan turtle, Guangshan green shrimp, Huangchuan Huanggang fish soup, Xinyang Nanwan fish, Huangchuan eel, Gushi chicken, Shangcheng bacon, Gushi goose, Huangchuan Shuangliu salted duck, Guangshan Huainan duck, Huangchuan mullet and Shangcheng black pig. Its variety, quantity and excellent quality are unmatched by other local cuisines.
Xinyang cuisine classification
It can be divided into three categories and three subcategories. The first category is aquatic products. Xinyang, as a treasure in the Jianghuai area, is known as the land of plenty, with developed aquaculture and abundant aquatic products. Nanwan Reservoir alone is rich in wild fish, such as herring, silver carp, silver carp, carp, crucian carp, bream, snakehead, catfish, whitebait, yellow catfish, mullet, eel, turtle, shrimp and river turtle. According to statistics, there are 0/00 species of edible fish and nearly 50 species of shrimp and shellfish in Xinyang, among which Nanwan fish, Guangshan green shrimp and Huangchuan soft-shelled turtle are well-known.
The second category is livestock and poultry, mainly including Huainan pig, Huai goat, Gushi chicken, Guangshan goose, Huainan duck, Sanhuang chicken and Huaying duck, thus forming Gushi chicken series, GuShi Silk Skin series, Huaying duck series and egg products series. They basically constitute the main course and core dish of Xinyang cuisine.
The third category is vegetarian dishes, such as wild edible fungi and wild vegetables in southern mountainous areas; Four-season vegetables produced in the north, especially along the historical, irrigation and Huaihe river basins, are basically pollution-free and pollution-free, with complete nutrients and great development potential.
These three subcategories refer to:
① Egg products: quail eggs such as chickens, ducks and geese can be fried, fried, stewed, steamed, marinated and pickled, and can be made into egg powder, preserved eggs and preserved eggs.
(2) Bean products: Xinyang dried bean curd and water tofu are of high quality in the whole country due to the characteristics of raw materials, water quality and production technology. As for bean sprouts, bean curd, Luoshan, Huangchuan, Dongjiahe bean curd, dried duck eggs and bean curd residue in shopping malls, they are all of good quality and delicious, and can be processed into hundreds of varieties.
Pickled vegetables: sweet, sour, salty and spicy, with diverse tastes. Whether it is feast decoration or home cooking enjoyment, there are certain consumer groups. For example, salted duck eggs, salted eggs, sour beans, white beans and pickled vegetables (potherb mustard) have never lost their charm.