1, clear soup abalone: abalone, alias: abdominal fish, cassia, the meat is extremely tender and delicious, food sea treasures. In the Song Dynasty, many restaurants have more than should be marketed, in which the cassia pocket is its masterpiece. Clear soup abalone is also known as called clear soup blanch abalone, the practice is to processed abalone sliced into thin slices, accompanied by green beans, sliced ham as a match, and then put into the sea bowl, with blended into the ingredients of the best broth rushed into the bowl is completed. This dish is mainly blanch by the soup, which soup clear flavor mellow, abalone meat tender, is very crisp and delicious and long aftertaste of one of the masterpieces of the Yu cuisine, very illustrative of the Yu cuisine pay attention to the production of soup, soup.
2, green onion roasted sea cucumber: green onion and sea cucumber should be a good match. Onion is also called and thing grass, belongs to the pungent, warm things, sea cucumber although precious, but the nature of the cold, with onion with, and, can make the sea cucumber to show its efficacy. This dish seems to be simple, in fact, is very see power. First of all, the sea cucumber should be well risen and reach the degree of softness, lubrication and toughness. If it is too much, it will be rotten, if not, it will be crispy. Then it is burned, the fire must be enough, high soup fire, juice to thick, sea cucumber can be flavored. And, onion to use a good big, must be a big onion, take the inch section of the white onion, oil fried yellow out of the incense, in order to match with the sea cucumber to produce pungent flavor.
3, onion steak mutton: sheep belongs to the auspicious, in history is the aristocratic food. In the Song Dynasty, there were 72 positive stores in Bianjing with mutton as the main ingredient. Mutton is warm and suitable for young and old. This onion steak mutton selection of cooked fat rib meat, cut into long strips, with fried yellow onion, yucca slices spread to the grates, plus broth, under the ingredients with medium heat slowly steak, until the juice is thick and then turned into the pan, and then the pot of broth thickened with water gravy, a little pepper oil under the pot pouring juice into being.
4, Bianjing Roast Duck: Bianjing, that is, today's Kaifeng, Henan Province, since ancient times, has the reputation of the river north of the water city. So naturally, there is no lack of duck dishes. Bianjing Roast Duck was a famous dish in the Song Dynasty. Initially, it was cooked by simmering with ashes, and later evolved to be roasted by open fire with fruit wood. It was introduced to the north after the Northern Song Dynasty. Bianjing roast duck is popular for thousands of years and not abolished, crispy skin and tender meat, meat is delicious, with lotus leaf cake, sweet noodle sauce, chrysanthemum onion, butterfly radish accompaniment, with the skeleton soup, mung bean noodles to add flavor, is a delicious dish.
5, deep-fried eight pieces: in Henan, the restaurant hall heralds have "a chicken chopped eight petals, and fragrant and tender and good-looking," the singing words. And this eight petals of chicken is called more than two hundred years of fried eight pieces. This dish is the end of the fall of the two legs of four small roosters, chicken bladders with four pieces of the breast, with wine, salt, soy sauce, ginger marinade to taste, with a high fire in the oil into the pot, the temperature and then fried, deep-fried to make it crispy on the outside and tender inside. Eat according to personal taste with salt or spicy soy sauce, very refreshing. This dish is also Lu Xun loved to eat one of the four Yu dishes, which the famous writer Yao Xueyin praised this dish, "I like Henan's fried eight pieces of fragrant and tender.
6, sweet and sour soft fish baked noodles: sweet and sour soft fish baked noodles, also known as fried fish baked noodles, carp baked noodles, is the history of Yu dishes. The origin of the name of this dish, first of all, in the carp, Henan is located in the middle and lower reaches of the Yellow River, the golden carp, the treasures of the past generations. The second is the Yu dish of soft buttery, he is famous for the live juice. The so-called live juice, historically two solutions, one of which is to stir-fry fish juice to the extent of bubbling flowers, called juice to bake live. The second is to take the dialect and, live harmonics, sugar, vinegar, oil three things, sweet, salty, sour three flavors to be at a high temperature, in the mixing of the full integration, each thing, each flavor in but not out of the head, to do the sweet through the sour, sour through the salty, the fish is fat and tender and refreshing, but not greasy.
7, pan-fried grilled mackerel head and tail: this Yu dish in the late Qing Dynasty will be renowned in the Central Plains, has always been a "strange flavor" of the name. Is a large mackerel as the main ingredient, take the head and tail of the fish skillfully knife work, placed on both ends of the steak plate, and the fish meat chopped pieces spread between the head and tail. Pan-fried on both sides to asparagus, mushrooms, scallions as ingredients, on the grate grate soup rapid steak, small fire slowly collect juice. Made when the juice thick fish through, red color. Eat when the head crispy meat tender, mellow flavor, aftertaste.
8, fried purple crispy meat: fried purple crispy meat is also known as the race duck, this dish selection of pork pork, by the country soaked in boiled, flattened, sliced skin treatment, with scallions, ginger, fennel, perilla leaves and seasoning marinade flavored after steaming, and then into the oil frying for forty-five minutes. In the deep-frying with balsamic vinegar repeatedly coated with meat skin until the golden red color, the skin will be crispy, sliced and plated, and then eaten with scallion white, sweet noodle sauce, lotus leaf folder or pancake, crispy and fragrant, fat but not greasy, endless aftertaste.
9, steak broad tripe: broad tripe for thousands of years are among the treasures. Broad tripe into the dish, seven points in the hair, three points in the cooking of the best practice is steak. Yu cuisine steak, with grates to steak is also unique. Over the centuries, Yu cuisine has said: "Grill dishes do not thicken, work to the natural viscosity", become a cook and diners **** with the standards and pursuits. Grill broad belly as a traditional high-grade feast of the first dish, is the embodiment of this standard and the pursuit of. This dish will be the texture of the soft white belly slices, after blanching spread in the bamboo grill grates, with a good milk broth boiled in advance and slowly grilled into a small wu fire. The finished product is soft, tender, mellow, beautiful, white soup and moist, so it is also known as white steak broad belly.
10, Luoyang Yan Cai, also known as Peony Yan Cai, Luoyang, Henan Province is a unique style of traditional dishes. It belongs to Yu cuisine. The main ingredients are white radish, sea cucumber, squid, chicken. The finished Luoyang Bird's Nest is a peony flower of white jade and eye-catching color, floating on the surface of the soup, and the dish is fragrant and fresh, winning the hands of the VIPs.