The famous Luoyang specialty snacks are: paste noodles, non-turning soup, Xin 'an instant noodles jiaozi, Hu spicy soup Panjin, roast chicken beef, mutton soup and meatball soup.
Luoyang's famous dish "water mat" originated in Luoyang and has a lot to do with its geography and climate.
The so-called "water mat" has two meanings: first, all hot dishes have soup-soup and water; Second, after eating a hot dish, it was withdrawn and served again, constantly updated like running water. There are 24 dishes in the banquet, including 8 cold cuts, 4 big dishes, 8 Chinese dishes and 4 table dishes, which are cold and hot, well-known, sweet and salty, sour and spicy. The order of serving is elegant. First, eight cold dishes are served as appetizers, and each dish is three meat dishes, totaling 16. Guests are invited to drink three rounds before serving hot dishes: four hot dishes are served first, and two Chinese dishes (also called tin foil dishes or seasoning dishes) are served on each hot dish, which is euphemistically called "serving food into the palace"; Finally, four dishes were served, including an egg soup, also called Fujian soup, to show the table was full. Luoyang water mat is very common in Luoyang, and restaurants can be seen everywhere in the streets, but several "water mat gardens" specializing in water mats near Laochengnan Street are the best. Locals are not the first choice for big stores to be "truly different".
Luoyang water mat is named "water mat" because its serving procedure is like flowing water, and the main course has soup. Its characteristic is sour and refreshing. The serving procedure of the water mat is unique and interesting: there are 24 dishes in total, starting with 4 meat dishes, 4 vegetarian dishes and 8 cold dishes, and then serving every 3 dishes with similar tastes in 4 groups in turn, commonly known as "serving". The first big dish "Luoyang Swallow" is named after its shape. In fact, it is made of shredded radish, shredded chicken, lean meat and other side dishes, and simmered in broth. It is said that Wu Zetian tasted full of praise, but she did not know the taste of March meat. The second dish, "Family Portrait", is painted with all kinds of meat and vegetables. The third course is "eight-treasure rice with honey sauce". The last course is hot and sour egg soup. In the meantime, Chinese dishes include "screw meat", "braised whole elbow", "stewed whole chicken", "Farewell my concubine" and "steamed quail". "Chae Yeon" represents Chun Yan and indicates hope; "Family photo" is intended to wish guests, friends and families happiness and good luck; "Eight-treasure rice" contains people's prayers for a bumper harvest; Egg soup, commonly known as "send the guest soup", shows that the banquet is coming to an end and the host is wishing the guests a safe journey! Luoyang water mat can be thick and thin, simple and rich, and it is a home-cooked dish of ordinary people, which can be refined into a senior banquet.
Noodle Noodle Noodle Noodle Noodle Noodle Noodle Noodle Noodle Noodle Noodle Noodle Noodle Noodle Noodle Noodle Noodle Noodle Noodle Noodle Noodle Noodle Noodle Noodle Noodle Noodle Noodle Noodle Noodle Noodle Noodle Noodle Noodle Noodle Noodle Noodle It is made by putting soybean milk at a proper temperature, fermenting and turning sour, and then heating it in a pot to about 80 degrees, and there will be a mushroom-like slurry bath on the liquid surface.
Luoyang batter is simple to make, low in cost, delicious and easy to digest. It has been deeply loved by people since ancient times and has become a famous local food with strong local characteristics.
Yan Jia mutton soup
Yan Jia mutton soup has been handed down for four generations, with a history of 1500 years. Yan Shunsheng, the second generation, innovated mutton soup, with proper seasoning configuration and more delicious soup. Since then, Yan's mutton soup has become famous in urban and rural areas of western Henan.
Yan Jia mutton soup is characterized by: using fresh mutton, using meat on the same day and slaughtering sheep on the same day; The seasoning is complete and the weight is large. Using pepper instead of pepper is salty and delicious, and the soup is delicious.
Zhangjia wonton
Zhangjia wonton, also known as "horseshoe street wonton". Founded by Zhang Xu, it has a history of 150 years. 1920, Zhang Kun, the second generation descendant of Zhangjia wonton, innovated and improved the ingredients and varieties, with white flour chicken, chicken blood, thin egg cake, scared kernels, gouache strips and mustard tuber as the main ingredients; Use oil, pepper, soy sauce, chicken soup, pork soup, aged vinegar and other accessories, with leeks and green onions in winter and tender leeks and Chinese toons in spring. As a result, Zhangjia wonton has the characteristics of fine production, delicious taste, delicate fragrance, sour and spicy taste, and is gradually becoming famous in the world.
Shangji beef soup
Shangji beef soup has been operated by Wu Jiajie people for more than 40 years. There are two kinds of beef soup, sweet and salty, which are characterized by fresh meat and fat soup, full of cooking accessories, fried peppers and garlic paste, and the taste is particularly fresh. Luoyang people like to eat beef in the morning. Soak steamed bread, or buy soup to soak. Many people are surprised that beef is soaked in steamed bread. Today, beef is eaten in the morning, at noon and at night.
Panjinhe red-cooked chicken
Panjin and roast chicken have long enjoyed a good reputation in Luoyang. Founder Pan Gensheng, his son Pan Jinhe, 194 1 Entrepreneurship. Because of his unique flavor and flexible management, his business is prosperous and famous. Now Panjin and roast chicken are run by Jinhe's son.
KATTO Tang
Luoyang has a history of 120 years. Founder Liu Zhensheng. It has been passed down for three generations, and his name is Liu Hulan, who is over 70 years old. Ingredients "mung bean powder, pepper, monosodium glutamate, soy sauce, vinegar, fungus, vermicelli, kelp, shrimp skin, laver, leek, jinzhen, salt. Features: pure taste, sour and spicy, oily but not greasy, unique.
Zhangji red-cooked chicken
Zhangji roast chicken in Yushu Garden is a rising star in Luoyang. Founder Zhang Xinzhong. His son, Zhang Tie-Lin, inherited his father's ambition in 1962, dealing in roast chicken. Zhangji roast chicken is now a famous brand roast chicken in Luoyang. Henan Daily, Market Daily and Luoyang Daily reported 65438-0982.
Xin' antang noodles jiao
Xin 'an instant noodle jiaozi, with a history of more than 70 years, is very famous on the Longhai Line.
Xin 'an instant noodle glutinous rice balls are made of refined white powder as the skin, pig's front shoulder and back buttocks as the main stuffing, and appropriate amount of onion, leek, cabbage, ginger, sugar, cooking wine, ground oil, salt and monosodium glutamate. Heat the noodles, roll them into thin skin, wrap them into crescent-shaped jiaozi, and steam them in a cage for ten minutes. Features: the skin is as thin as paper, the color is like jade, the five flavors are complete, and it is fragrant but not greasy.