Anhui noodles, Henan When it comes to Henan, many people will think of Anhui noodles, the most distinctive city in Henan. As we all know, there are great differences in food culture between North and South. It is obvious that the staple food of southerners is rice, while that of northerners is pasta. Huimian Noodles is a kind of pasta, and Huimian Noodles is a traditional Henan cuisine. Vegetarian dishes and soup are combined, which is delicious and economical.

The delicacy of Hui noodles is mainly reflected in its soup, and the soup made of mutton or sheep bones is the essence. The noodles in Huimian are wide noodles made of high-gluten flour, which need to be pulled out by the chef. Pulling rice flour is also a technology, and not everyone can pull it successfully. And why is it affordable? Because in Huimian Noodles, Henan, a bowl of noodles and a bowl of soup cost a few dollars, even if it is male labor, a bowl of Huimian Noodles will be full. Is it very affordable?

Hu spicy soup Hu spicy soup, also known as Hu spicy soup, originated from Beiwudu Hu spicy soup in Henan Province and Xiaoyao Town, Xihua County, Zhoukou City, Henan Province. Hu spicy soup is a kind of soup snack. The soup is thick and contains diced meat, fungus and tofu skin. Although it's soup, you can be full only by drinking a bowl. You need 1000 classic recipes and 65438 dishes.

Sesame seed cake Dengfeng "Sesame seed cake" Henan's special flavor snack evolved from Hu cake in Han Dynasty. Henan sesame seed cake is divided into sweet and salty. The sweet kind is wrapped in sugar and honey. Salty wrapped in spices or cakes, dipped in sesame seeds. When cooked, it is crispy outside and tender inside, so you can eat it alone. But people in Henan often regard it as rich and thrifty, or eat beef and mutton. The most suitable soups are Hu spicy soup, noodle soup, bean curd and various salty soups.

There are many kinds of sesame seed cakes in Henan, with different styles from place to place. Xinxiang sesame seed cake is delicious, Yanling sesame seed cake is crispy at the entrance, Kaifeng sesame seed cake is crispy outside and soft inside, and Zhengzhou sesame seed cake is persimmon yellow in color, especially Dengfeng sesame seed cake and Zhengzhou sesame seed cake. Sesame-covered sesame seed cake was included in the list of "Top Ten Snacks in China" sponsored by China Cuisine Association, and egg cake, mutton sausage soup, double hemp fire and sour sauce noodles were also rated as "Top Ten Snacks in China".

Daokou Roast Chicken Daokou Town, hua county, Anyang City, Henan Province, is known as the "hometown of roast chicken". "LAY" Daokou roast chicken, like Jinhua ham, Gaoyou duck eggs and Beijing roast duck, ranks first in the national cuisine and is famous at home and abroad. Daokou roast chicken has the characteristics of good taste, crisp fragrance, soft rotten, salty and palatable, fat but not greasy.

Daokou roast chicken was founded in the 18th year of Qing Shunzhi (166 1). The original site is located at the intersection of Daokou Town, and the current site is located at the southwest corner of Jiaoyu Road in Daokou Town. In the second year of Qing Dynasty (19 10), Zhang Heli, the sixth descendant of Yixing, took over the business of roast chicken shop and joined the public-private partnership in 1954. 1980, Zhang Hengwen, the seventh generation descendant, resumed the old-fashioned operation of Daokou roast chicken and registered it with hua county Administration for Industry and Commerce. 1998 was awarded "Top Ten Famous Foods in Henan" by the Propaganda Department of Henan Provincial Party Committee, and 1999 was awarded "China Time-honored Brand" by the Ministry of Internal Trade.

Kaifeng soup dumplings kaifeng soup dumplings has a unique flavor and is one of the famous foods in Kaifeng. The soup bag is thin, white as Jingdezhen ceramics, and has a sense of transparency. Eat, there is meat in it and fresh soup under it. Kaifeng people eat dumplings with a jingle: "Open the window first, then drink soup, and then smell the fragrance". Soup is poetry, meat stuffing is prose, and dough is novel. Because novels are all-encompassing, prose is a little pithy, and poetry is the essence of the text. Therefore, to eat glutinous rice balls, we must first remember the freshness of the soup. Meat stuffing almost enters the taste like soup, and dough is almost negligible except chewing.

In Puyang generation, Zhuang steamed buns spread a special food-Zhuang steamed buns. There are two versions of the legend about the origin of Zhuangmo. One is related to the story of the Song Dynasty's resistance to gold, and the other is the legend of the champion. The history of Zhuang Mo's real scene was carried forward by a man named Wang Wubei from the late Qing Dynasty to the early Republic of China.

Every steamed bread in Wang Wubei is made of half a catty of fresh pork hind legs, sliced into thin slices, mixed with natural spices such as green onions, mung bean skins and eggs to make stuffing, rolled the awake noodles into cakes with a rolling pin, spread the stuffing on it, and then covered with a layer. Put it into a double-layer hazelnut filled with sesame oil and finally make a strong bun. Every time the pot is cooked, people line up to buy it all. Zhuang steamed buns are popular in the border areas of Henan, Shandong, Jiangsu and Anhui, and their appearance is very powerful. They can be called the Big Mac in the pie world and the big pizza in China. It is thirty or sixty centimeters in diameter and one and a half inches thick, which vividly shows what is called domineering side leakage.