1, internal yellow enema
Enema is a unique traditional snack in Neihuang County, Anyang, which has been included in the intangible cultural heritage list of Anyang City. Neihuang enema is made of pig blood, pig intestines, flour, sesame oil and five spices. There are two main cooking methods, one is to add garlic juice to cool down, which is called enema; The other is decoction enema, called decoction enema.
2, blood cake
Blood cake appetite During the Qianlong period of Qing Dynasty, it was called "three treasures" of Anyang with skin dregs and rice paste. Blood cakes are steamed with buckwheat noodles, pig blood and seasonings. When eating, cut into pieces and stir-fry, then sprinkle with garlic. It tastes spicy and delicious. Anyang blood cake is rich in nutrition, economical and unique in flavor, and is deeply loved by local people.
3. Daokou roast chicken
Daokou Roast Chicken, also known as "the first chicken in China", is a famous specialty of China, which is produced by LAY Shi Jia Roast Chicken Shop in Daokou Town, hua county, Anyang City, Henan Province, and enjoys the same reputation as Beijing Roast Duck and Jinhua Ham. When making Daokou roast chicken, a variety of precious medicinal materials are used, supplemented by old soup. The finished roast chicken at Daokou has bright color and looks like an ingot, which has both dietotherapy and health care functions.
4. Flat rice noodles
As one of Anyang citizens' favorite meals, plate dishes are a traditional famous dish. Flat rice noodles are mainly vermicelli, with vegetables, tofu, pig blood and so on. The most important thing in making flat rice noodles is broth. The taste of soup directly affects the taste of flat rice noodles. The essence of eating flat rice noodles lies in peppers, which must be fragrant and slightly spicy.
5, Anyang three training
As a traditional dish in Anyang City, Henan Province, Anyang Sanxun includes smoked chicken, smoked eggs and smoked pigs in water. Anyang Sanxun was founded in the eleventh year of the Republic of China and has a history of more than a hundred years. After carefully curing the raw materials, they are smoked with cypress branches, cypress shells and pine sawdust. This famous dish is characterized by less water, rich fragrance, crisp but not greasy, and storage resistance.