Legend has it that when Bao Zheng was in charge of Kaifeng in the Northern Song Dynasty, the royal family and dignitaries on both sides of the Huiji River built apartments and lotus ponds, which made the river dirty and the boats blocked. On Renzong's birthday, many officials paid tribute to delicacies, but Renzong was tired of watching them. He likes the "colored lotus root" given by Bao Zheng, and he is very happy after eating it. Bao Zheng took the opportunity to say, "Eating this lotus root can prolong life." This lotus root is produced in Huiji River Garden, which plays a role in the fact that the turbid and smelly river water affects water transportation. Renzong Xianming wrote a letter to dredge the river and dredge the two sides. Bao Zheng holds the imperial edict, and royalty dare not obstruct it. Since then, the clear river has flowed in front of people's homes. Bao Zheng's "Cuisine Persuasion" was passed down as a much-told story in Beijing, and this dish has been passed down to this day.
Spiced dried bean curd silk is processed from spiced dried bean curd produced in Zhuxian town, enjoying the reputation of "northern plain ham" and is a famous banquet cold dish in Kaifeng. It is said that this kind of dried bean curd was founded in the Warring States period, improved in the Song Dynasty and widely circulated. Zhuxian Town's dried bean curd is commendable for its unique efforts in material selection, formula and production technology. Beans are good, water is good, and dried tofu can be made delicate and delicious. There are more than ten kinds of spices in the formula, such as star anise, cinnamon, cardamom and clove, which are indispensable. The skin of the finished product is dark brown, and the more you chew, the more fragrant it is. It was cut as thin as a thread under the chef's knife, and its roots could be pierced. During the War to Resist U.S. Aggression and Aid Korea, the spiced dried tofu in Kaifeng was transported to the front line as military food, which gave full play to the advantages of dried tofu, such as rich nutrition, delicious taste, convenient transportation and storage resistance, and supported the volunteers. It was praised as a beautiful talk.
Fried mackerel head and tail 1923 In the spring, 65-year-old Kang Youwei went to Luoyang to celebrate Wu Zhushou, and then studied in Kaifeng, leaving the feeling that "Tokyo's Chinese dream has been sold out, but the city walls are still people." However, after he tasted this dish in friendship village restaurant, he was in high spirits. He took the Western Han Dynasty's "five Spanish mackerel with strange flavor" as a code, splashed ink, and wrote "Boiled Spanish mackerel flavor" as a compliment, and presented a folding fan to Mr. Huang Runsheng, who made this dish, with the inscription "However, China has our friendship, my brother Kang Youwei". Since then, this dish has become a famous dish in Kaifeng.
Stir-fried sweet potato paste with sugar was initiated by Jiang at Datong Hotel in Qixian County in the early years of the Republic of China. Select 0.5 kg of the best sweet potato, steam it, peel it, roll it into a paste, then fry half the same amount of white sugar into a paste, add sesame oil, and stir it constantly, so that oil, sugar and sweet potato will merge into a persimmon red. This dish is rich in flavor, sandy, fragrant and sweet. It has become a famous local specialty in Kaifeng and is deeply loved by Kaifeng people. Every time a national leader or a foreign guest comes to visit, this dish is a must and is well received. lingering sound