Anyang, Pi Zha 1

One of the "Three Treasures" in Anyang. Its characteristics: delicious, never tired of eating more. Mainly vermicelli, with onion and garlic, meat oil, refined salt, sesame oil and shrimp skin. There are many ways to eat: frying, frying, buckling bowls, etc.

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2, Daokou roast chicken

Daokou Town is known as the hometown of roast chicken. Daokou roast chicken is "beautiful in shape, bright in color, full of seasonings, fat but not greasy, suitable for all ages", which can be called "four wonders" of shape, color, taste and rotten.

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3. Anyang vermicelli rice

Rice paste is one of the "three treasures" in Anyang. It tastes mellow, sweet and sour, and has the effect of clearing away heat and reducing fire.

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4. Internal jujube

Neihuang County, Anyang City is the hometown of jujube, and there is a large sandy area in the county, which is suitable for planting jujube trees. Locals call jujube trees "hardcore crops".

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5, oral yellow enema

Neihuang enema is a unique local snacks in Neihuang County, which is made of pig blood, pig intestines, flour, sesame oil and spiced.

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6. King Chu Cake

It is made of buckwheat flour. When eating, cut it into diamond-shaped pieces with a knife, and then mix with mustard, sesame oil, garlic juice and mature vinegar. Eating scones in summer can regulate appetite, cheer up the spirit, and cool off the heat. According to legend, the king of Chu baked cakes in the early years of Daoguang, with a history of 160 years. It has always been a traditional masterpiece in the Chu King area. If you haven't eaten scones, don't forget to eat a plate when you go to the king of Chu again to satisfy your appetite.

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7. Anyang blood cake

Anyang blood cake is a famous snack. Steamed with buckwheat flour and pig blood, then sliced and fried, and served with garlic juice. According to legend, the blood cake was created during the reign of Qing Qianlong. At that time, heavy rain hit Anyang and crops were flooded. After the disaster, the government distributed a large number of buckwheat seeds to solve the famine. After buckwheat harvest, people eat buckwheat noodles. At that time, a farmer in Wangxing, Huangfutun village in the northwest of the county fried steamed buckwheat cakes and mixed them with garlic juice, which was delicious. Later, pig blood was added to the buckwheat noodles, which made the taste stronger. So he moved to the city to sell blood cakes, and his business was very prosperous. Anyang blood cake is rich in nutrition, crisp and delicious, delicious, economical and unique in flavor, which is deeply loved by local people and foreign tourists.

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8. Anyang flat noodles rice noodles

Lao Cui's flat rice noodles: the essence is soup, the nutrition is vegetables, and the taste is spicy.

Lao Cui's family pays special attention to the boiling of soup, which is made of big bones, pig's plate oil and a unique formula based on more than 30 Chinese herbal medicines through dozens of processes. Its soup is fat but not greasy. The taste is mellow, the lips and teeth are fragrant and the aftertaste is long. Its main dishes are tofu, seasonal vegetables, pig blood and flat vermicelli. Reasonable compatibility and rich nutrition. It goes without saying that tofu and vegetables are healthy foods. Pig blood can be called "the treasure of nourishing blood", which contains vitamin B2, vitamin C, protein, iron, phosphorus, calcium, nicotinic acid and so on. It is an ideal food for expelling toxin, clearing intestines, enriching blood and nourishing skin. Flat vermicelli is rich in carbohydrates, dietary fiber, protein, nicotinic acid and minerals such as calcium, magnesium, iron, potassium, phosphorus, sodium, etc., which has the miraculous effect of preventing cancer. More than 30 kinds of Chinese herbal medicines are either refreshing or deodorizing. In other words, it has many medicinal functions. Often eaten, it has a magical effect on hyperlipidemia, constipation, anemia, gastrointestinal discomfort, and yellow face. What's more worth mentioning is Lao Cui's unique Chili oil, which is spicy but not dry, spicy but not explosive, spicy and moderate, spicy and colorful. Therefore, eating a bowl of oily, delicious and spicy flat rice noodles every day can help you eat well and have a therapeutic effect. Why not eat?

Lao Cuijia's flat rice noodle dish was founded in 1952, and it has been half a century. Lao Cui's flat noodle dish has now become a delicacy on the table of Anyang people, a business card of Anyang and a famous snack. Diners can check online as much as possible, including Flash of flat rice noodles and thousands of related information. It can be said that it is famous.

You must eat rice noodles with shoulder poles when you go to Anyang. To eat flat rice noodles, you must go to Nanguan flat food cuisine, the birthplace of flat rice noodles.

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9. Old Temple Beef

Laomiao beef is cooked with 15 seasonings and aged soup stock over charcoal fire.

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10, Polygonum Anyang

The finished product is beautiful in appearance, golden in color, white in section, like a honeycomb, spreading silk and resembling Polygonum, so it is also called Polygonum. The taste is sweet and crisp, soft and easy to digest, rich in nutrition, and suitable for all ages. It is considered as a delicious food for holiday dinner and a good gift for relatives and friends.

1 1, fried air ball

Soft sesame oil is moist, sweet but not greasy, and has the effect of increasing intelligence and appetizing. This dish is golden in color and sweet in taste. It doesn't stick to pots and spoons when cooking, plates and chopsticks when serving, and teeth when eating, hence the name "three non-sticks".

It is impossible to verify who and when "air ball", also known as "osmanthus egg", was created. Emperor Qianlong of the Qing Dynasty made a southern tour and passed by Zhang Defu, where the magistrate served meals, including "hollow balls". After eating a long and dry meal, people immediately wrote down the recipe of this dish. Since then, "air ball" has spread to the palace and become a famous dish in the palace.

It is fried with egg yolk, starch, sugar and appropriate amount of water. It won't stick to plates, teeth or chopsticks, so it is called "air ball". Later, a chef named Mou from Beijing Guangheju got to know a chef from Qing Palace, learned the craft of making "air balls" and made some improvements to supply customers. Because the "three non-sticky" color looks good, it tastes absolutely tender, and it is a wonderful flower and very popular. After the collapse of Guangheju, Master Mou went to Tongheju to cook, and the "three sticks" became the traditional dish of Tongheju, attracting many international friends.