Steamed soup packets Kaifeng steamed soup packets have a history of 100 years, and the founder is Huang Jishan. The existing state-run steamed stuffed bun shop on the first floor is a famous flavor cake. Raw material formula: refined powder 5 kg pig hind leg meat 5 kg ground oil 1250 g soy sauce 400 g cooking wine 150 g Jiang Mo 150 g monosodium glutamate 55 g salt 100 g sugar 35 g preparation method: 1. Twist pig hind leg meat into stuffing, put it in a pot, and add soy sauce, cooking wine and sugar. Use 4 liters of heated water in winter and 3.5 liters of cold water in summer. Add it into the stuffing and stir it for 5-6 times, and stir it into a filling that is neither thin nor thick. Finally, add small ground oil and mix well. 2. Pour the noodles into the basin, add 2.5 liters of water (hot water in winter, warm water in spring and autumn, cold water in summer), and stir the noodles evenly. Don't pour water into the dough at one time. First, add a little water to make flour spikes, and then gradually knead the underwater feet into dough pieces. Repeatedly pad the surface for three times to make the surface from soft to hard. Then put your hand into the water and make the noodles into soft and hard noodles. 3. Copy the mixed flour from the basin on the chopping board, knead it repeatedly, properly pad dry flour according to the soft and hard conditions of the flour, dish it several times repeatedly, knead it into strips, roll it into thin sheets with thin edges and thick middle, wrap it with 20 grams of stuffing, and knead it into 18 ~ 2 1 fold. 4. Put the raw steamed bread into a small cage with a diameter of 32-35cm and steam it over high fire. Do not steam for too long. When steamed bread grows up, it is easy to fall off the bottom and run soup. If you want to steam while eating, just put them on the table. Serve with balsamic vinegar and garlic cloves. Product features: thin skin and big stuffing, and oily soup. After the finished product comes out of the cage, lift it like a lantern and put it down like a chrysanthemum. First-floor steamed stuffed bun This is a famous first-floor steamed stuffed bun in Kaifeng since ancient times, which is characterized by thin skin and fresh stuffing and belongs to soup-filled buns. The skin is not steamed on the fermented surface, just like dumpling skin, but it is slippery and the filling is fresh and delicate. Add old vinegar and the taste is more unique. Ma Yuxing's "cockfighting" cockfighting is a special dish in Kaifeng, which is made of local high-quality hens and century-old soup. Golden color, fat but not greasy, fresh and crisp. "Ma Yuxing" is a famous traditional food store in Kaifeng, and its full name is "Muslim Ma Yuxing Chicken and Duck Store". At first, Ma Yongling opened a shop in the southeast of Gulou in the third year of Tongzhi in Qing Dynasty (1864), and cockfighting was one of its main varieties. "Ma Yuxing" cockfighting is round and perfect, with yellow color, bright oil, fat but not greasy, salty and tender, and slightly fragrant, and has become a must-have dish at Kaifeng reception. Roast chicken was called "fried chicken" in the Northern Song Dynasty. Tang, which means roast. During the Northern Song Dynasty, there were many famous fried chicken shops in Tokyo (Kaifeng), which competed with each other and had extremely high production technology. Sanxian Lotus Crisp Sanxian Lotus Crisp is a famous traditional cake in Kaifeng, which looks like a lotus in bud and tastes crisp and delicious. Sanxian Lotus Crisp is made of refined powder, sugar, eggs, lard and flour in a certain proportion. The stuffing is made of jujube paste, hawthorn cake, honey and essence, and the stuffing is wrapped into high piles and round blanks with dough. Finally, the stuffing is exposed three times with a knife, the eggs are peeled and baked in the furnace. After fine processing, Sanxian Lotus Crisp is elegant in color, lifelike and vivid in image. Eating it makes people feel relaxed and happy, and there is a big feeling of swallowing fairy fruit. Spiced rabbit meat When it comes to the spiced rabbit meat in Kaifeng, many foreigners will be full of praise. Spiced rabbit meat is unique in technology and well preserved. Rabbits over 1.5 kg are generally selected for production. First, cut the rabbit open, peel and gut it, air dry it for seven days, soak it in cold water, then chop it up, rinse it with boiling water and put it into the pot in layers. When placed, leave a round hole in the middle, then mix the auxiliary materials such as pepper, star anise, fennel, Amomum villosum, apple, cardamom, clove, rock sugar, batter and white sugar in proportion, put them in the round hole, add broth, cook with strong fire for one hour, then cook with slow fire for one hour, and take them out after cooling. The finished product has strong fragrance, no grassy smell, and long-lasting saltiness. A set of four treasures in Kaifeng is a traditional dish in Kaifeng, which can be called "a must of Henan cuisine". "Four treasures and one set" is definitely a combination of four flavors: chicken, duck, pigeon and quail. It is rich, fragrant, fresh and wild. Four whole birds are layered on top of each other, all intact without a bone. Every time several dishes are served at the banquet, this dish is served in a blue-and-white porcelain soup basin, and the whole duck floating in the soup is presented to the diners. Its color is bright and mellow. After eating the first layer of delicious duck, a delicious whole chicken came into view; After the chicken was finished, the delicious whole pigeon appeared again. Finally, a whole quail was exposed in the pigeon's stomach, which was stuffed with diced sea cucumber, shredded mushrooms and magnolia slices. A dish has a variety of flavors, not fat or greasy, refreshing and delicious, and has a long aftertaste. A set of four treasures belongs to the yamen school. It is beautifully made, with good color, smell and shape, which takes time and labor, but the technology is not good enough and the temperature is not good enough. The most complicated thing is to remove the bones and concentrate, just like artistic carving. With the opening of the neck, the bones were removed one by one, and the original shape remained unchanged. In some places, although the skin is as thin as paper, it still needs to be filled with water. After bone removal, four birds were put on their bodies and legs to form a whole. The four treasures series was founded by Chen Yongxiang, a famous chef in Kaifeng in the late Qing Dynasty. Chen once hosted a banquet in honor of Empress Dowager Cixi. The Chen family has more than 300 kinds of famous dishes, among which "Four Treasures" is a pearl. At present, Chen Jing and his three brothers inherit their ancestral business and carry this dish forward. Baked noodles with carp "Baked noodles with Kaifeng fish" is one of the traditional famous dishes in Kaifeng, which has a long reputation. Baked noodles are also called Longxu Noodles. According to Dream Record, the second day of the second lunar month in Kaifeng in the Ming and Qing Dynasties was called "the dragon looked up", and "the guests were invited to eat Longxu Noodles, and the ceremony was held to send noodles". At that time, Longxu Noodles had it. Just boil it in water and bake it. So it's called "baked noodles". Baked noodles with carp is a traditional dish in Kaifeng, which consists of two famous dishes: sweet and sour fish and noodles with dragon beard. Legend has it that Empress Dowager Cixi stayed in Kaifeng when she fled in the Qing Dynasty, and the famous chefs in Kaifeng paid tribute to "sweet and sour fried fish" and "baked noodles". After seeing it, Cixi said on a whim that the carp was lying on the plate, probably asleep, and should be covered with a quilt to avoid catching cold. Then use chopsticks to wrap the fish in "roasted noodles", and "carp roasted noodles" are handed down as delicious food. It is characterized by bordeaux color, softness, smoothness and fragrance; The baked noodles are as thin as hair, fluffy and crisp. Carp baked noodles are strictly selected and carefully made. It is the carp (weighing about one catty) produced from Kaifeng Black Port to Lankao Dongtou Yellow River. This kind of fish is pure, delicious and tender. After preliminary processing, the carp is rippled on both sides and fried thoroughly in a hot oil pan; Add sugar, vinegar, ginger juice and chopped green onion. Chrysanthemum Hotpot Chrysanthemum Hotpot prevailed in the court in the late Qing Dynasty and was introduced to Kaifeng for nearly a hundred years. Because Kaifeng's city flower is chrysanthemum, the raw material source is unique. Mainly fresh fish (there is a difference between "four raw" and "eight raw"). Add chicken soup to a hot pot and bring to a boil. Wash chrysanthemum petals, shred them and sprinkle them into soup. After the fragrance of chrysanthemum permeates into the soup, raw meat slices and raw chicken slices are cooked in the pot and dipped in juice, which is fragrant and has a unique flavor and is regarded as the top grade in the hot pot family. Dajingzao Dajingzao is a traditional famous cake in Kaifeng and enjoys a high reputation. Dajing jujube was called "Polygonum multiflorum Thunb" in ancient times. It is made of high-quality glutinous rice, powdered sugar, maltose and vegetable oil through several processes such as blank making, frying, beating and mixing powdered sugar. The finished product is cylindrical, golden yellow, covered with sugar, full in appearance, moderate in expansion, with a silk mesh internal structure, no cavity and hard in heart. Crispy and delicious, it melts in the mouth and is rich in nutrition. This is a delicious cake for all ages. Hui noodles are made of excellent sheep bone soup, Lycium barbarum, Adenophora adenophora and other medicinal materials. Double hemp fire is a famous snack in Kaifeng. Make more breakfast and dinner. Serve with camellia oleifera. Ingredients: 2.5kg flour, aniseed powder 1 kg, 5g sesame, 500g salt, 50g production method: 1. Making sesame seeds: Soak sesame seeds in cold water until they can be peeled with fingers, take them out and drain, wrap them in a mortar or rag and knead them, and peel them to become sesame seeds for later use. 2. Crispy production: set the pot on fire, pour in 600 grams of oil, heat it to 80%, and leave the pot end away from the fire. Add flour 1.5 kg, turn it evenly with a shovel, spread it on a chopping board to cool, add salt and aniseed powder, and knead it into a crisp dough by hand. 3. Mix flour: pour 1kg flour on the chopping board, scrape a small pit in the middle, add 400g vegetable oil and 500ml water, mix well and knead until smooth. 4. Molding: according to the ratio of 40% leather surface to 60% crispy surface, the crispy surface is covered with leather bread, rolled into long pieces with the thickness of 1 cm, folded in half along the length, rolled thin, and repeated for two or three times. Finally rolled into a roll. Break the pills into 50g, knead them into a circle one by one, and flatten them by hand. Take another piece of dough as big as jujube, dip it in oil, wrap it in the middle, and roll it into a round cake with a rolling pin. Brush water on both sides of the round cake and stick sesame seeds. There are more sesame seeds on the front (that is, the surface is smooth) and less on the back. Do it one by one and put it on the chopping board. 5. Baking: put the seeds on the fire, wash them, burn them until they are 70% mature, brush a layer of oil with a brush, and put the back (closed side) of the cake down on the seeds for baking. Turn over when the bottom is yellow. Brush the oil on the tobacco, and the sesame seed cake will be roasted and rotated on the tobacco, and it will be taken out after being roasted into a uniform golden color. Then put the cake in the oven to bake. Bake the back first until the cake turns red and yellow. Product features: crisp and fragrant, with five flavors. When you arrive in Kaifeng with sesame wings, you should eat authentic Henan cuisine-Millennium Kaifeng House! The materials used in Henan cuisine are generally very homely, and the beauty lies in seasoning and heat. The middle wing of sesame wings is actually pickled chicken wings wrapped in egg juice, dipped in sesame seeds and fried. The fried egg juice is as cold as cicada's wings. It is rare to find such beautiful and delicious dishes in Henan cuisine. Sweet potato mud Anyone who has eaten sweet potato mud in Qixian County praises the originality of Qixian people. The main raw material of the famous sweet potato paste is our common sweet potato, and some places are also called "sweet potato", "sweet potato" and "sweet potato". Its production method is very particular. First of all, you need to cook the sweet potato, peel off the skin, remove the inner silk, wrap it in clean white cloth and roll it into mud. Then, pour the sugar into the pot to turn it into syrup, add sesame oil and sweet potato, and keep stirring to make it look like persimmon red mud. After serving, add diced hawthorn, rose slices, green and red silk and sweet-scented osmanthus sugar in layers. This dish tastes sweet, refreshing and appetizing, with bright color and rich nutrition. Peanut cake Kaifeng is rich in peanuts, and peanut cakes made of peanuts have unique local characteristics and have a long-standing reputation. This product is mainly selected peanuts, supplemented by white sugar and caramel. It is formed by boiling sugar, stirring sugar, padding peanut powder and cutting with a knife. The finished product is flaky and multi-layered, with fine network and strong porosity; The food is crispy, sweet and delicious, and self-absorbed in the mouth, which is deeply loved by the masses.