Xinxiang roast chicken

Xinxiang roast chicken has been handed down from Daokou Town, Hua County for more than 200 years. It is a national famous flavor food, comparable to Daokou roast chicken, and has become one of Xinxiang's specialties. Xinxiang roast chicken is clean and hygienic, bright in color, fragrant and tender, crisp and boneless, fat but not greasy. After vacuum packaging, aluminum foil can be kept fresh for 6 months, which is well received by customers.

Luoguo sauced meat

In the middle of Jiefang Road in Xinxiang City, south of Pingyuan Park, there is a "Luoguoju" building. The sauce meat cooked here is bright in color, spiced and delicious, fat but not greasy, cooked but not rotten. 1944, a master named Xiong opened a sauce meat shop at Xinrong Street 15 1 Xinxiang City. The sauce meat he made is exquisite in selection of materials, exquisite in workmanship and delicious in taste, which is quite popular among diners from far and near. Because this butcher shop has a shop name, and because the owner bear has a hunchback, people call it "Luoguo Sauced Meat".

Yellow river carp

Yellow River carp is also called red-tailed fish, red-tailed fish and Longmen fish. This fish has two pairs of tentacles in its mouth, slightly higher back, fatter meat, less internal organs, golden and shiny body color and red tail, so it is also called "red carp". It is the best fish species in the Yellow River system of China, known as the "king of fish" and one of the most famous fish species in the world. Yellow River carp is tender and nutritious. Sweet and sour fried carp and roasted carp noodles are the most famous dishes, which are highly praised by Chinese and foreign diners. In addition, the Yellow River carp also has the medicinal value of diuresis, detumescence, miscarriage prevention and lactation, and warming the middle warmer. Therefore, it is also very popular with pregnant women, parturients, patients and the elderly and infirm.

Sima huaifu chicken

Sima Huaifu Chicken is a traditional dish of Yellow River Hotel in Xinxiang. According to legend, this dish was loved by Sima Yi, the general of Wei State during the Three Kingdoms period, and was later introduced to the people. In the Ming and Qing Dynasties, this famous dish was formed after the gradual reform of the chefs of Huaiqing Gang. To cook this dish, you need to use a chicken of that year (about1000g), together with Bahuai yam, Chinese cabbage, onion, ginger slices, white oil, monosodium glutamate, refined salt, Shaoxing wine and clear soup.

Crispy fried chicken

Crispy chicken is very famous in Xinxiang city, and is favored by diners all over the world. It is a quick product. To cook this dish, you need to choose a white striped chicken (about 750g), put it in a pot, add refined salt and monosodium glutamate, mix well, marinate for two hours, add cinnamon, aniseed, onion and ginger, steam it in a cage, and then pick it out and let it cool. In addition, add egg white and starch to make a paste, dip the chicken evenly, fry it, take it out and put it on a plate, and put fried shrimp slices around it.

Tangdang fish

Fried fish with sugar is a traditional dish operated by Yuzhong Hotel in Xinxiang City. This dish has strict selection of materials and fine processing. Fish has high edible value and medicinal value. Fish is rich in protein, fat, vitamins, minerals and essential amino acids. In addition, fishbones, fins, otoliths and swim bladder can all treat diseases. The characteristics of this dish: crisp outside and tender inside, sweet and sour.

Butterfly in clear soup

This dish won prizes in the second national cooking competition and provincial and municipal cooking competitions, and was well received by cooking experts. "Clear soup chrysanthemum butterfly" takes fresh shrimp, eggs, jellyfish heads and high-grade clear soup as raw materials, with pig small intestine and coriander. This dish is crystal clear. The yellow and white chrysanthemums in the soup contrast with the green leaves. The color is bright and pleasing to the eye, the image is vivid and lifelike, the scenery is relaxed and pleasant, and the soup is delicious and memorable, which is deeply loved by diners.

Xie Lian Xiang hui

The meeting of crabs and lotus was originally a famous dish in the history of Changyuan. This dish is fresh and beautiful, delicious, lifelike, tender and palatable, and enjoys a high reputation in Changyuan. Ten hairy crabs in the vegetable basin. Lifelike, surrounded by twelve green lotus flowers. Crabs with crab roe and lotus seeds are pleasing to the eye and can't bear to vote. In the 1984 Henan Catering Industry Technology Exhibition Competition, this dish won the Excellent Cuisine Award, and was recently included in the famous recipes in China.

Shuangdamao

Steamed steamed bread with frost is very famous in Changyuan County, the hometown of chefs in China. They are traditional folk dishes in Changyuan County, and they are included in China Famous Cuisine Collection. This dish is easy to cook and the ingredients are simple. Almost everyone can do Changyuan, but the craftsmanship is different. The key to making this dish well lies in boiling sugar. After the sugar juice is wrapped in steamed bread and solidified, it will be whiter after several shovels. This dish can be said to be the favorite "Xialiba people", but it is also very popular to decorate the banquet of "Chun Xue". This is a dish that appeals to both tastes. The characteristics of this dish: Suri is thick outside and looks like frost.

Niu Chinese and western sesame seed cake

Cattle's biscuits were very popular in the famous dishes and snacks exhibition in 65438-0980, and were rated as provincial high-quality products, and were officially designated as "cattle's biscuits". Niu Xi Zhong's biscuits are strict in material selection and exquisite in operation, and are different in dough mixing, ingredients, processing, heat and so on. Niu Xi Zhong's biscuits are crispy and layered, fragrant but not greasy, and have no hard core. You can put it for more than a month in winter, and it is still crispy and tasteless. In recent years, new progress has been made in the production technology of beef biscuits, such as adding eggs and flour. The baked sesame cakes are more delicious and are well received by the masses.

Evonne chaos

The chaos in Evonne has a history of more than one hundred years. In the 26th year of Guangxu in Qing Dynasty (1900), Zhao Yutang and his son, a famous Xinxiang teacher, initiated it. Fine materials, exquisite operation and delicious taste. All the foodies are full of praise. Evonne wonton is very famous in northern Henan and has become a local snack.

Huo Jia's Le He

According to ancient legend, at the end of Shang Dynasty, Zhou Wang chose a concubine, and Su Hu's daughter da ji was chosen. Her father entered by car and passed through Ningyi (now jia county), where he grazed Su's father and daughter. The fox used the gap to shoot three people and capture the soul. At that time, his wife (Huang's sister) peeped through the curtains, which made the fox envious and frightened to disgrace, so she went into the kitchen to make "resurrection soup" This soup is made of lotus root and meat dishes. Huang Xiaoyu put the lotus slices into the tripod, poured them into the paste, but forgot to stir them. Paste under the lotus hole, spinning like Youlong. Huang Xiaoyu added meat in a panic and brought it to the hall. The fox stood up when she changed her mind. Magic awakened Su Yan and Su Hu. Two people drink soup, which is delicious. Su Yan said, "Madam, you are absolutely skilled. What is this meal called? " Huang Xiaoyu said, "Live. . . . Live! " Hence the name "live". Destroying Yin is the satrap of Ning En. City people eat kettle pulp to teach teachers, which contains "live" food. Taigong felt that it made sense, so he named it "Lehe" rolling pin. Soup stock is preserved and delicious, and it is a famous flavor snack in Huojia County.

Wei hui kong Xin silk noodles

Weihui hollow vermicelli has a processing history of more than 400 years, and its ancestral home is Dongcun, Weihui City. Shangle Village has the largest output, and Dongbanqiao in this township has the best quality. Noodles are made by hand. After cooking, the noodle soup is not mixed, and the gluten is not strong. It's smooth and soft. It's delicious. It is said that during the Wanli period. When King Zhu Yichang of Lu Jian enfeoffed Fan Weihui, he once listed this kind of pasta as the best food for the emperor and the country. At present, the annual output of Weihui hollow vermicelli is more than 654.38+10,000 kilograms, which sells well in Beijing, Taiyuan, Zhengzhou and other places and is well received by users.

Yuanyang caoji spiced beef

Caoji spiced beef in Yuanyang County was very famous in Qing Dynasty. Cao Maolin, a famous Hui cooking teacher in Chengguan Town, is now the fourth generation. For more than 40 years, he has continuously improved and perfected the ancestral seasoning formula and cooking method, and formed his own unique production technology. This kind of meat is characterized by good color and taste, pure quality, fragrance and tenderness, and is not easy to rot. Even if it is stored at a high temperature above 30 degrees Celsius for 12 hours, the flavor will not decrease and the meat quality will not change. Eating it is not only easy to digest, but also has a unique effect on stomach diseases. Was awarded the title of "Famous Food in Henan Province".

Yuanyang Huimian Noodles

Taking Yuanyang as its birthplace, it is popular all over Xinxiang and is deeply loved by the working class. Lamian Noodles is the main food, supplemented by a number of mutton slices, which are boiled with mutton soup. Fragrant but not greasy, with excellent taste.