1. Sweet and sour soft fried fish noodles: also known as fried fish noodles and carp noodles, it is a famous historical dish of Henan cuisine. This dish has a name called carp, which is benefited from the middle and lower reaches of the Yellow River in Henan Province. Golden carp is an eternal treasure. The second is the soft cooking of Henan cuisine, which is famous for its live juice.

2. fry the head and tail of herring: use herring as the main material, skillfully use the head and tail for knife work, put it on both ends of the baking tray, and spread the fish pieces around the head and tail. After frying on both sides of the pot, take winter bamboo shoots, mushrooms and scallions as ingredients, cook the broth on a big fire and collect the juice on a small and medium fire.

3. Fried Purple Crispy Pork: This dish is made of pork belly, soaked, boiled, sliced flat, marinated with onion, ginger, star anise, perilla leaves and seasonings, steamed and fried for 40 to 50 minutes. When frying, repeatedly smear the epidermis with balsamic vinegar until it is golden and crispy. Slice and serve with chopped green onion, sweet noodle sauce, lotus leaf clip or pancake. Crispy and delicious, fat but not greasy, better than roast duck.

4, braised belly: this thing into the dish, seven points in the hair, three points in the cooking, preferably baked. The steak of Henan cuisine is unique. This dish is made of soft, white and bright wide belly slices, slaughtered, spread on a bamboo grill, served with the above good milk soup and roasted over low fire. The finished product is soft, tender, mellow and delicious, and the soup is white, bright and smooth, so it is also called braised tripe.

5. Peony swallow: formerly known as Luoyang swallow. Outside Luoyang, it is often called plain swallow or fake swallow. This dish is very delicate. It is made of white radish, shredded, soaked, air-dried, mixed with mung bean powder, steamed in a cage, torn in cold water and salted. Then steam the silk like bird's nest. At this time, add crab roe, sea cucumber, ham and shredded bamboo shoots. Then steam it thoroughly in a cage, then pour in the clear soup, add salt, monosodium glutamate, pepper and sesame oil.

6. Clear soup abalone: Also known as clear soup abalone, it is made by mixing processed abalone slices, green beans and ham slices, putting them into a sea bowl, and washing the ingredients with the mixed clear soup into the bowl.

7. Braised sea cucumber with onion: This dish seems simple, but it is actually very skillful. Sea cucumber has good expansibility, reaching the degree of softness, lubrication and toughness. Too much is rotten, too little is fragile. The second is to burn, the heat should be sufficient, and the soup and fire should be better, and the juice should be thick, so that the sea cucumber can taste. In addition, if the onion is used well, it must be green onion, which is white and fragrant to match the taste of sea cucumber.

8, onion mutton: sheep is auspicious, historically aristocratic food. This dish is made of cooked fat ribs, cut into strips, served with fried shallots and magnolia slices, spread on a dry pan, add broth, stir-fry seasoning with medium-high fire until the juice is thick, turn over the plate, hook the soup in the pan with running water, and pour the juice out of the pan with less pepper oil. This dish is soft, fragrant, delicious and mellow.

9. Bianjing Roast Duck: Roast duck is cooked with ashes, and later evolved into a method of roasting trees with open fire. Roast duck replaced roast duck as the mainstream duck treatment method, which was introduced to the north after the Northern Song Dynasty. Bianjing roast duck has been circulated for thousands of years, with crispy skin and tender meat. It is a big meal with lotus leaf cake, sweet noodle sauce, chrysanthemum onion and butterfly radish as supplementary food and bone soup and mung bean noodles as seasoning.

10, fried eight pieces: This dish is made of four chicken legs and four chicken breasts in late autumn. After pickling with cooking wine, refined salt, soy sauce and ginger juice, put it into an oily pot with high fire, then soak it thoroughly, heat it, and fry it until it is crisp outside and tender inside.

Five famous names:

1, Sour and Hot Cuttlefish Egg Soup: Cuttlefish eggs are not eggs, but the egg glands of female squid, which are produced in coastal areas and have many treatments. But mixing with clear soup is unique to my Henan cuisine. In 1970s, Hou Ruixuan, a master of Henan cuisine, took him to Diaoyutai State Guesthouse and became a state banquet. This vegetable soup should be clear and mellow, and small restaurants can't make it because they can't make good soup. Moreover, the seasoning should be accurate, salty, fresh and sour, light and sour, and only when it is well grasped can it be delicious, delicious and moderate in taste. This soup can be regarded as the first soup of Henan cuisine.

2, belly silk soup: also known as hot and sour belly silk soup. Pork belly is the main ingredient, seasoned with pepper, which is a necessary product to change the taste and arouse the appetite at the banquet.

3. Braised three bags: Dice three bags of cooked beef, venetian blinds and tripe, cook with white soup, simmer with strong fire until the soup is thick and white, and sprinkle with sesame sauce, Chili oil and coriander. This is a very mellow soup.

4, raw meatballs: fat, three thin and seven thin pork, add ingredients, paste, squeeze into a jujube-sized meatball in the pot, season with boiling water. The meatballs are soft and tender, and the soup is refreshing and delicious.

5, hot and sour osmanthus soup: osmanthus, yellow color, this soup is named after the shape of osmanthus made of fried eggs. Sweet and sour osmanthus soup is very strong and is an appetizer at the banquet.

Extended data

Henan cuisine, also known as (Yuyan), is a Central Plains (Henan) cuisine. It 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. Known as "the originator of cooking" and "the ancestor of China chefs", Yi Yin's ancestral home is in Henan (Yichuan, Luoyang, Kongsang, Qixian, Kaifeng). 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, local cuisine and folk cuisine.

Henan cuisine is characterized by roasting vegetables in the middle, water in the west (water mat), pot in the south (pot of chicken and pot of fish) and pot in the north (pasta and steamed rice). As far as cooking technology is concerned, Henan cuisine is characterized by strict selection of materials, meticulous knife work, exquisite soup making, moderate quality and taste. There are more than 50 cooking methods of Henan cuisine.

Roasting, roasting, frying, frying and frying have their own characteristics. Among them, grilled vegetables are more unique, known as "grilled vegetables are not sticky, and soup is sticky." In addition, when cooking in Henan, strong fire, hot pot and cold oil are often used together, which is quick to operate, crisp and tender in texture and milky in color.

References:

Baidu encyclopedia-Henan cuisine