The 30 most famous dishes of Henan cuisine are: Sweet and Sour Soft Fish Baked Noodles, Pan-fried Herring Head and Tail, Fried Purple Crispy Pork, Braised Cantonese Tripe, Peony Jelly, Braised Lamb with Green Onion, Bianjing Roast duck, fried eight pieces, Henan steamed dumplings, Kaifeng soup dumplings, double sesame roasted buns, egg cakes, leek boxes, hot noodle angles, physalis noodles, flower steamed buns, fried buns, shredded radish cakes, braised noodles, Blast furnace biscuits, mutton buns, oil spin, spicy spicy soup, mutton soup, beef soup, Bowang pot helmet, sheep intestines, fried jelly, spicy and sour mullet egg soup, tripe soup.

Henan cuisine, also known as Henan cuisine, is a general term for dishes, pastries and banquets produced under the guidance of cooking theories with traditional cultural connotations of the Central Plains and using techniques and materials with regional characteristics of the Central Plains. Yi Yin, known as the "originator of cooking" and "the ancestor of Chinese cooking", was born in Kongsang, Qixian County, Henan Province. Contemporary Henan cuisine is based on the original palace cuisine, official cuisine, market cuisine and folk cuisine. According to the material conditions of the Central Plains, Developed through gradual accumulation and evolution. Henan cuisine adheres to the basic tradition of harmonious five flavors and moderate texture and taste. Its distinctive characteristics are harmony, moderation, mildness, palatability and non-irritation.

The characteristics of Henan cuisine are Zhongba (braised vegetables), Xishui (water mat), Nanguo (pot chicken, pot fish), and North Noodles (pasta, stuffed rice). In terms of cooking techniques, Henan cuisine is characterized by rigorous selection of ingredients, fine knife skills, attention to soup making, and moderate texture and flavor. There are more than 50 cooking methods for Henan cuisine. Grilling, roasting, deep-frying, stir-frying, stir-frying and simmering are all unique.

Among them, the braised vegetables are more unique and are known as "the braised vegetables are not thickened, but the soup is naturally sticky". In addition, when making stir-fried vegetables in Henan, they often use strong fire, hot pot and cool oil. The operation is quick, the texture is crisp and tender, and the juice is milky white. This Henan restaurant in Dongguan Shenghe Plaza also embodies this characteristic. There are many dishes here, including twenty or thirty kinds of cold dishes alone, making it dazzling to choose from.