Henan cuisine, that is, Henan cuisine, is the general name of dishes, cakes and banquets made by using the techniques and materials with the regional characteristics of the Central Plains under the guidance of the cooking theory with the traditional cultural connotation of the Central Plains. Henan cuisine is the birthplace of major cuisines in China. It is called the "mother dish" of the eight major Chinese cuisines by the culinary circles in China. Known as "the originator of cooking" and "the ancestor of China chefs", Yi Yin was born in Luoyang, Henan. According to the material conditions in the Central Plains, contemporary Henan cuisine has gradually accumulated and evolved on the basis of the original palace cuisine, official cuisine, market cuisine and folk cuisine.

In addition to historical reasons, the development of Henan cuisine is closely related to the rich and precious cooking materials in Henan Province. The mountainous area in western Henan is rich in Hericium erinaceus, velvet antler, fist dish, lamb belly and mushrooms. The famous Huaiqing yam, crucian carp, Baiquan eel and blue-and-white bamboo shoots are produced in northern Henan. South Henan is rich in fish, shrimp, poultry and eggs. "Luo carp and Yi carp are as expensive as cattle and sheep" and "Yellow carp is very good, especially Kaifeng". These historical stories have already spread all over the country.

As a representative of the culinary civilization in the Central Plains, although Henan cuisine became a local cooking gang in China after the Southern Song Dynasty, it has always been adhering to the basic tradition of China cooking: harmony but difference, because it is located in Kyushu. "Zhong" means that Henan cuisine is not east, west, north and south, but east, west, north and south; Not too sweet, not too salty, not too spicy, not too sour, but between sweet, salty, sour and spicy, seek its flatness and lightness. "Harmony" refers to the integration, unification and bittersweet integration of East, West, North and South.

There are more than 50 cooking methods of Henan cuisine. Roasting, burning, frying, frying, frying and frying have their own characteristics; Among them, grilled vegetables are the most unique, known as "grilled vegetables are not sticky, and soup is sticky". In addition, when cooking, use strong fire and hot pot to cool oil, which is quick to operate, crisp in texture and milky white in juice.

Luoyang Chae Yeon, Daokou Roast Chicken, Longevity Fish, Purple Crispy Meat, Four Treasures Package, etc. have a long history and are still famous, which are deeply loved by Chinese and foreign people.

Today's Henan cuisine is centered on Zhengzhou and consists of four parts:

L Eastern Henan, represented by Kaifeng, abides by tradition and cooks typical dishes with moderate taste.

L Luoyang is the representative of western Henan, and the water mat is a typical flavor, slightly sour.

L Xinyang is the representative of southern Henan, and the stew is typical and slightly spicy.

L North Henan, represented by Anyang, makes good use of local products. Smoked brine and pasta are very good, and the taste is slightly heavy.

Ten famous dishes of Henan cuisine

L the back of yellow river carp

Fried head and tail of black herring

L fried purple crisp meat

Braised tripe

peony

Abalone Soup

L furong sea cucumber

Roasted mutton with onion

L bianjing roast duck

I blew up eight pieces

Red-Cooked Chicken, Daokou Style

Daokou roast chicken is a famous dish in Henan province with a long history of more than 300 years. Daokou Town, hua county, northern Henan Province, is known as the "hometown of roast chicken".

Fried purple crisp meat

"Purple Crispy Meat" is a traditional dish in Henan Province. It is named after the use of deep-fried cooking technology and purple crispy meat after cooking. It has a history of hundreds of years.