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. Known as "the originator of cooking" and "the ancestor of China chefs", Yi Yin was born in Kongsang, Qixian County, Henan Province. Contemporary Henan cuisine is developed on the basis of the original palace cuisine, official cuisine, local cuisine and folk cuisine, and gradually accumulated and evolved according to the material conditions in the Central Plains. Henan cuisine adheres to the basic tradition of harmonious five flavors, moderate quality and taste, and its remarkable characteristics are harmony, moderation, peace, palatability without stimulation.
The characteristics of Henan cuisine are roast in the middle (roasted green vegetables), 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. This Henan restaurant in Hesheng Square in Dongguan also embodies such characteristics. There are many dishes here, and as many as twenty or thirty kinds of cold dishes are dazzling.