1, Henan steamed dumplings, Henan stuffed food products, operating in various places, Zhengzhou Caiji most well-known. The skin of the steamed dumplings is mainly made of hot flour, and the filling is made of pig's hind leg meat, which is wrapped up in a dumpling-like shape and steamed over a high flame in a short period of time. The finished product is thin and soft, the filling is tender and fresh, the soup is oily, and the flavor is delicious.
2, Kaifeng soup buns, also known as Kaifeng soup buns, Song Dynasty has been operating. This package of thin skin, filling, soup full of tender flavor mellow. Lift like a lantern, put down like a chrysanthemum," said. From 1922 onwards, Huang Jishan Kaifeng first building to become a soup dumpling store, the last two decades is renowned in all directions, Kaifeng catering city card.
3, double hemp burns, is Bianjing (Kaifeng) Hu cake store famous products, in Kaifeng continues to operate today. This cake oil surface for the skin surface, crispy surface for the inside, combined into one, rolled out the package round cake, both sides of the brush water dipped in sesame, first griddle baked, then into the hearth, the finished product is slightly yellow, crispy charred, five flavors.
4, egg pancakes, hot water and noodles, rolled out and brushed oil forming, on the griddle branding, it seems very simple, but in this cake will be cooked, the opening of the pancake into the egg is a key, the requirements of the egg filled with uniform, filled, mature outside the scorched, fresh and tasty, Kaifeng Wang Bun head of the old store is the most skillful.
5, leeks and vegetables box, the so-called vegetable box, is two pancakes, wrapped in fresh leeks as the main ingredient of the vegetarian filling in the pan kang made. Finished product white cake yellow flowers, this yellow flowers is kang system when the crust bubbles broken into. When the heat is mastered well, the flowers are even and slightly yellow, soft and tender in the mouth, with the unique fragrance of leeks.
6, hot noodle angle, hot noodle angle and steamed dumplings are similar, all with hot noodle skin, but the amount of water is different, hot noodle cooked different, different taste, hot noodle angle water, noodle skin soft, food is a flavor from. Luoyang Xin'an County, pork and cabbage filling of the most well-known hot noodle angle.
7, sour pulp noodles, is to grind the mung bean flour pulp fermentation to acid when adding water, see open, the following until cooked, and then fish out the noodles, with the right amount of flour to join the pulp to make it thick, mixing noodles into. This noodle with pepper oil, chili oil seasoning, celery, spinach, etc. as a match, sour and spicy taste, unique flavor of the batter, to Luoyang pulp noodles of the greatest fame.
8, blooming buns, can be traced back to the Jin Dynasty, when there was "chap as a cross" shaped steamed cakes on sale. Today's blooming bun is fully fermented in the dough after adding an appropriate amount of sugar, molasses to a certain extent after the dose, molding, steaming. After maturity, the top of the bun blooms uniformly like a flower, so it is called a blossom bun, with a sweet taste.
9, pan-fried buns, Henan stuffed food classification is very fine, such as pan-fried buns and pot stickers, the basic operating procedures are the same, are the crust filling, into the pan, add water or thin batter frying over high heat, but the pot stickers to be the second pulp, ripe into a slice of the connected, pan-fried buns will be cooked into the small mill oil, turn and then fried into. The biggest difference is the use of noodles, water fried bread is fermented noodles, pot stickers is water seasoned noodles, water fried bread skin more soft. Xinyang's water fried buns and Kaifeng's pot stickers are both very famous.
10, turnip cake, with a certain amount of lard and the production of shortening surface and skin surface, wrapped in turnip as the main ingredient of the filling, the upper and lower griddle frying, baking and into this cake crispy and delicious, the filling through the thick radish flavor, Henan feasts on the regular points.
Top Ten Famous Foods
1, chow mein, Henan noodles have a long, chow mein is one of the representatives of the surface of the Han Wei period, also known as soup cake, the name gradually changed after the Tang, the Song Dynasty, Bianjing eatery will have "insert meat noodles, big O noodles" supply, after the more known as the lamb chow mein, to take the tendon soft and smooth, soup mellow warm sex. Zhengzhou chow mein flourished in the 1980s, thanks to the reform and opening up, a large increase in the floating population, catering industry demand increased greatly, the first is the old "Heji" lamb chow mein leading the way, and then Xiao Ji's three fresh chow mein rose to prominence, and the rapid development of the two decades not only become the city of Zhengzhou City catering business card, a bowl in the hand, a bowl in the hand, a bowl in the hand, a bowl in the hand, a bowl in the hand, a bowl in the hand, a bowl in the hand, a bowl in the hand, a bowl in the hand, a bowl in the hand. The hearty chow mein has also become another flavor of Henan, Zhengzhou and Kaifeng.
2, high furnace bakery, is also a kind of Hu cake, the so-called high furnace was originally hanging furnace, also called the chicken nest furnace, can pick the burden of selling along the street, and then gradually fixed business, the top of the pot is no longer hanging. This cake is made of fermented flour, rolled out and wrapped in core, cut flowers and spread round, and then dipped in sesame paste baked on one side. After ripening, the outside is crispy and the inside is tender, and it can be eaten alone, but the folk in Henan mostly depend on the abundance of money, or sandwich food of beef and mutton; or sandwich food of deep-fried noodle cake; or sandwich food of fried cold noodles, all of which are delicious. Therefore, the Kaifeng area is often to the box of bakery, the people go to relatives sometimes is to mention a few boxes of oil buns.
3. Mutton kangbun is the largest volume of stuffed food in Henan, and the traditional kangbun in Puyang weighs five pounds each, with two and a half pounds of skin and two and a half pounds of stuffing, and its diameter is more than one foot. Not to mention today, in the past there were few who could eat one. Therefore, kangbuns were mostly cut and sold. The filling of the bun is made of meat, flour and green onion, and the dough is made of three parts hot noodles and seven parts dead noodles. After wrapping and frying in a pan, the finished product is burnt outside and tender inside, fat and delicious.
4, oil spin, Henan oil spin with eight points of hot noodles and two points of dead noodles, but also with warm water and noodles. So called spin refers to the noodle or fling or rolled into a long thin strip, sprinkled with meat, green onions, ginger rice and other condiments, then roll, press round as spin, on the pan first burned on both sides to see the yellow, and then baked in the hearth and become. This cake outside the crisp inside fresh tender flavor.
5, Hu spicy soup, Henan, all over the country, although the ingredients are different, the same style. Vegetarian hot and spicy soup is a clear water to see open, shabu shabu gluten into spikes, wash gluten with the juice of the water to mix, master the concentration, and then into the ingredients, seasonings and become. Mutton and spicy soup (Kaifeng area) should be seasoned with meat broth. But no matter what kind, gluten to use a good, pepper to use a good, can not use pepper to replace pepper, otherwise it is not spicy soup, and no pepper to warm the stomach, appetizing effect.
6, mutton soup, all over Henan, nearly two decades to become the people of all walks of life are willing to taste the food, not only breakfast, Chinese food is also patronized by many people, Zhengzhou has a number of mutton soup as the main product chain. Mutton soup has a clear soup and white soup, there are under the ingredients and pure soup, each with their own strengths.
7, beef soup, beef sex is slightly cool, no obvious stinky flavor, so very popular with some people. Luoyang, Kaifeng are very good beef soup should be marketed.
8, Bowang pot helmet, named in the Nanyang area, Fangcheng County, Bowang Tun. There are two legends that began in pre-Qin and began in the Three Kingdoms. This pot helmet dough by four points of hair and six points of dead flour and system, with a pan small fire and made of kang. Characterized by the bottom, face, heart of three white, eat crispy sweet.
9, sheep double intestines, is the sheep's large and small intestines fine processing, after cooking, eating intestines, eating soup and named. Eat to sheep intestines rich and soft, soup and extremely mellow, although still fishy, but a taste of the entrance will feel unusually good, is Kaifeng snacks in the special things. Because of religious beliefs, the Hui people do not eat goat water, so goat waist, goat outside the waist, goat blood, goat placenta, etc. is also sold in the goat double intestines Museum.
10, fried cold noodles, fried cold noodles with mung bean gravy and sweet potato gravy, the first to be made into a powder pile, and then cut into long squares in the pan frying. Kaifeng fried cold noodles in the fried requirements of the shape of the whole is not broken, and flavored with local watermelon bean paste, so there is a unique fresh.
Five famous soup (soup)
1, sour and spicy fish egg soup, fish eggs are not eggs, is the female cuttlefish egg gland, coastal production, treatment is also more. But the soup and the soup, is unique to my Yu cuisine. In the seventies of last century, Yu cuisine master Hou RuiXuan brought it into the Diaoyutai State Guesthouse as a state banquet dish. This dish soup should be clear and mellow, small museums can not be made, because the set of good soup. Then the seasoning to be precise, salty and fresh through the sour and spicy, sour and spicy through the light, grasp the good, there is a fresh and delicious mouth, the taste of the effect of the moderate, this soup can be the name of the first soup of Yu cuisine.
2, tripe soup, also known as hot and sour tripe soup. Pork belly as the main ingredient, to pepper seasoning out of the incense, is a feast to change the taste, mobilize the appetite of the necessary products.
3, braised three bags, three bags of cooked beef, Baiba, flower belly sliced, diced, with white soup pot, martial arts system to the soup thick white into the table with sesame sauce, chili oil, cilantro seasoning, is a very mellow taste of soup dishes.
4, raw blanch pills, fat three lean seven fine pork with seasoning, ingredients, paste, Lin pot squeezed into small jujube-sized pills into the pot, the water boiled point water seasoning will be. Pills are soft and tender, soup is very refreshing, very appetizing.
5, hot and sour mignonette soup, mignonette that is cinnamon, yellow color, this soup is made with eggs fried cinnamon flower-shaped and named. Spicy and sour mignonette soup taste thick, is a feast to wake up, appetizing things.
The five lo mei
1, Kaifeng bucket chicken, a century-old chicken, crispy and tender, round and like a barrel, is unique to Kaifeng, Henan Province, the founding name is "Ma Yuxing".
2, Daokou roast chicken, historical food, nationally known, color, aroma, taste, rotten is the four best, "Yixing Zhang" is authentic.
3, five spice beef, all over the province. Color red, rotten meat, through the fragrance of the material.
4, five spice sheep's feet, Kaifeng famous snacks, tendons, soft and fragrant rotten, widely popular, savory, spicy two flavors.
5, smoked belly, brined pork belly and then smoked with fruitwood branches or pine branches and sawdust, crisp and soft, through the fragrance, is a famous product of Anyang.
Famous dishes
Nanyang yellow beef, more than the average beef to be fresh, the ingredients to pay attention to the production process, which is also a cold dish, yellow beef cut into large thin slices, looks bright red and oily, the meat is delicate and fresh, the taste is very good.
Vinegar-frying cabbage, this vinegar-frying cabbage is cut into thin strips, so it is also particularly flavorful, not very acidic, just the right kind of flavor, even on the light side.
Cumin mutton, I did not expect Henan restaurant also cumin mutton, cumin mutton flavor here is just right, not stinky and tender, there is a very strong taste of mutton, gently bite, with cumin flavor of mutton will be tender and smooth like to melt in the mouth.
Fried purple crispy pork, grilled veggie mash, Dongpo pork in clear soup, Kaifeng traditional dish of stewed lion's head, the court dish of the Northern Song Dynasty palace of sizzling bones, Henan's unique dish of salt-fried meatballs, golden threads of ten thousand strands, aromatic venison kebabs, leeks nutty rabbit, dry pot of soybean clothes, spring bamboo shoots and pig's tail in casserole, old vinegar dipped in yellow croaker, sesame seeds and incense, stir-frying the three birds, stewed mutton chops with catfish, spicy gluttonous fish, crunchy lotus root, tofu in chicken sauce, Stir-fried Mashed Yam, Hot Flavored Chicken with Ginger Sauce, Beef Rolls with Yam, Crab with Cream Sauce, Hot Flavored Chicken with Ginger Sauce, Pan-fried Sealed Tofu Burger, Choked Squid Rolls, Stuffed Tomato, Wooden Fish Duo Monk, Baked Silver Snow Fish in Chicken Sauce and Papaya, Scallops with Winter Melon, Asparagus and Lilies, Fresh Mushroom and Fish Fillets, Toon Baked Eggs, Sets of Four Treasures, Glazed Egg Balls, Strips of Winter Melon in Golden Sands, Sweet and Sour Jinpao, Balls of Snow Vegetable with Rotting Clothes, Pan-Fried Phoenix Wings with Momiji Flowers, Mustard with Wasabi and Playing Radish Cooked with Chicken Crispy Bones.