1. Abalone in clear soup: Abalone, alias: belly fish, cassia, the meat is extremely fresh and delicious, and it is a treasure in the sea. In the Song Dynasty, many restaurants were popular, among which cassia bark was its masterpiece. Abalone in clear soup, also known as abalone in clear soup, is made by slicing the processed abalone, adding green beans and ham slices, then putting it into a sea bowl and washing it into the bowl with the best clear soup mixed with ingredients. This dish is mainly made by clear soup, in which the clear soup tastes mellow and the abalone meat is tender. It is one of the masterpieces of Henan cuisine with a very refreshing and delicious aftertaste, which shows that Henan cuisine pays attention to making and using soup.

2. Scallion and sea cucumber: Scallion and sea cucumber should be a good match. Green onions, also known as harmonious grass, belong to pungent and warm things. Although sea cucumbers are precious, they are slightly cold. If they are matched with green onions, they can show their efficacy. This dish looks simple, but it is actually very skillful. First of all, the sea cucumber swells well and reaches the level of softness, lubrication and toughness. If it is too much, it will rot, and if it is short, it will be brittle. Then there is burning, and the heat must be enough. The soup is strong and the juice is thick, so that the sea cucumber can be tasted. Moreover, the scallion should be used well, and it must be scallion. Take the inch-long scallion and fry it yellow to make it fragrant, so that it can match the sea cucumber to produce a spicy taste.

3. Grilled mutton with green onion: sheep is auspicious and was a noble food in history. In the Song Dynasty, there were 72 main shops in Bianjing, all of which used mutton as the main raw material. Mutton is warm, young and old in Xian Yi. This lamb chop with onion is made of cooked fat rib meat, cut into long strips, served with fried onion segments and magnolia slices, spread on the griddle, added with broth, and slowly grilled with medium heat. When the sauce is thick, it is turned into a plate, then the soup in the pot is hooked with water, and a little pepper oil is added to pour the juice.

4. Bianjing Roast Duck: Bianjing, today's Kaifeng, Henan, has been known as the water city in the north of the Yangtze River since ancient times. Therefore, there are naturally many duck dishes. Bianjing roast duck was a famous dish in the shops in the Song Dynasty. At first, it was cooked by the method of simmering with furnace ashes, and later it evolved into roasting with open fire of fruit trees. It was introduced to the north after the Northern Song Dynasty. Bianjing roast duck has been popular for thousands of years, with tender skin and delicious meat. It is a delicious dish with lotus leaf cake, sweet noodle sauce, chrysanthemum onion and butterfly radish as auxiliary food and skeleton soup and mung bean noodles as flavor.

5. Fried eight pieces: In restaurants and waiters in Henan, there is the lyrics of "Cut eight pieces of a chicken, which is fragrant, tender and beautiful". And this chicken with eight petals is the fried eight pieces that have been screaming for more than 2 years. This dish is made of four pieces of cock legs and four pieces of chicken breast in late autumn. After marinating with cooking wine, refined salt, soy sauce and ginger juice, it is put into a pot with oil in high heat, heated and fried until it is crispy outside and tender inside. It is very refreshing when eaten with salt and pepper or spicy soy sauce according to personal taste. This dish is also one of the four Henan dishes that Lu Xun loved in those years. Among them, Yao Xueyin, a famous writer, praised this dish as "I like fried eight pieces in Henan best, which are fragrant and tender".

6. Sweet and sour soft fried fish noodles: Sweet and sour soft fried fish noodles, also known as fried fish noodles and carp noodles, is a famous historical dish in Henan cuisine. The origin of the name of this dish, first of all, in carp, Henan is located in the middle and lower reaches of the Yellow River, golden carp, treasures of past dynasties. The second is the soft stir-frying of Henan cuisine, which is famous for its live juice. There have always been two solutions to the so-called live juice. One of them is that the juice of deep-fried fish needs to reach the level of soaking flowers, which is called that the juice should be dried. The second is to take the dialect's neutral and lively homonym. Sugar, vinegar and oil, sweet, salty and sour should be fully blended in the stirring at high temperature, and all things and tastes are present but not in the forefront, so that the sweetness is sour, the acid is salty, and the fish is fat, tender and refreshing but not greasy.

7. Fried and grilled herring head and tail: This Henan dish was famous in the Central Plains in the late Qing Dynasty and the early Republic of China, and has always been known as "exotic taste". It is based on the big herring, and the head and tail of the fish are skillfully used as knives, and the two ends of the grilled plate are placed, and the fish pieces are spread between the head and tail. After frying on both sides of the pot, take winter bamboo shoots, mushrooms and onion segments as ingredients, and cook the broth quickly on the pot with high fire, and slowly collect the juice on medium and small fire. When made, the juice is thick and the fish is transparent, and the color is red and bright. When eating, the head is crisp and tender, the fragrance is mellow and the aftertaste is endless.

8. Deep-fried purple crispy meat: Deep-fried purple crispy meat is also called roast duck. This dish uses pork belly, which is marinated with Chinese onion, ginger, anise, perilla leaves and seasonings, steamed and fried for 45 minutes. When frying, apply balsamic vinegar to the skin repeatedly until it turns golden red, and the skin will be crispy. Slice it into plates, and then use scallion, sweet noodle sauce, lotus leaf clip or pancakes as food. It is crispy, delicious, fat but not greasy, and has an endless aftertaste.

9. braised tripe: for thousands of years, braised tripe has been among the treasures. The best way to cook is to steak. The steak of Henan cuisine, with a grate, is also unique. For hundreds of years, there has been a saying in Henan cuisine: "Picking vegetables is not sticky, but it is naturally sticky", which has become the same standard and pursuit for chefs and diners. As the first dish of traditional high-end banquet, braised tripe is the embodiment of this standard and pursuit. This dish is made of soft, white and bright belly slices, spread on bamboo grills after being killed, and slowly grilled with good milk soup cooked in advance. Its finished products are soft, tender, mellow and beautiful, and the soup is white and smooth, so it is also called Bai Ba Guang Du.

1. Luoyang Swallow, also known as Peony Swallow, is a traditional dish with unique style in Luoyang, Henan. It belongs to Henan cuisine. The main ingredients are white radish, sea cucumber, squid and chicken. The finished Luoyang Swallow Vegetable only saw a white peony flower with dazzling color, floating on the noodle soup, and the dish was fragrant and fresh, which won the applause of the distinguished guests.