Xinxiang famous stewed lamb English name: Stewed Lamb in Brown Sauce According to the "Compendium of Materia Medica" records: "Sheep eat all kinds of grass, white grass into the flavor", therefore, mutton belongs to the green food in the nourishment of the good, with the qi and blood, the function of the solid root of the cultivation of yuan. Mutton is the first choice of Beijingers for winter tonic. Red stewed mutton began in the late Red stewed mutton Xinxiang, Henan Province in the late Qing Dynasty, was once a fire in the Central Plains. In the early days, there was a "red stew cooking smoke voluminous place, today's morning market not see sheep" said. There are a lot of things to do to make red stewed mutton, such as fire, auxiliary materials, ingredients, eating method, which all have a say. Some old diners summarize the red stewed mutton is "on the mouth tendon, tendon and crispy, crispy and rotten, a mouthful to eat to cool". With a spoonful of fresh soup in the mouth, you will feel refreshed. The stewed mutton of this store is made from all-natural free-range goats weighing 8 to 15 pounds in the Yellow River beach in Henan Province, which are stewed in a small fire after several processing procedures and dozens of Chinese herbs. Its taste is tender, red color, not nasty, not greasy, taste thick and fresh, and has the effect of cold and warm stomach, nourishing yin and Yang. In addition, the restaurant also has pure green bean vermicelli, pure sweet potato vermicelli, fried bean curd sticks and other shabu-shabu products, all of which are natural and healthy foods from Henan Province. Wujia Buckwheat Noodles Legend has it that King Zhou of Shang Dynasty heard that Su Daji, the daughter of Su Zhuo, was so beautiful and virtuous that he ordered her to be his consort, and Su Daji was escorted by her brother and sister-in-law to the capital city of Chaogu, passing through Wujia on the way, and stayed at the local stagecoach house. Daji's sister-in-law, who was quite good at esoteric arts and knew that there would be demons that would be unfavorable to Daji from her nightly observation of heavenly phenomena, made a bowl of noodles from flour in the kitchen and used it as a means of dispelling evils to suppress disaster, and gave a bowl of noodles to the youngest sister-in-law, Daji, personally. When he came to the door, he was already one step too late, and saw that the nine-tailed fox spirit, which was ordered by Nuwa to mess up Yin Shang, was sucking Daji's spirit, and his sister-in-law, who was limited in her power, watched as the nine-tailed fox transformed into Daji's appearance and merged with Daji's physical body, and was speechless with horror. Fake Daji smilingly asked his sister-in-law end of the pasta called what name, Daji's sister-in-law to see the fate of such a heartbreaking, just murmured "live, live ......". Wujia noodles by is famous. The folk of the noodles, although the material is much simpler, but it is really by the wind to avoid the effect of cold, especially in the cold winter, a bowl of noodles will eat a bowl of noodles will eat the body warm, if the garlic and then put a little chili pepper, guaranteed to let you eat through the body sweating, Shu Shu Tantan. Yanjin Huoyao Huoyao is a unique local snack in northern Henan, and Yanjin Huoyao Huoyao Huoyao is the only one in the Huoyao Huoyao family. Yanjin burnt like biscuits and bigger than biscuits, like meat box and more than the meat box scorched, round as a cake, color like copper, the middle of the bulge, clear layers, known as a large meat, burnt and tender, fragrant and not greasy, easy to eat and highly favored by diners. Niu Zhongxi baklava National baklava master Niu Zhongxi accumulated many years of experience to do out of the flavor of the food. Its baklava fluffy layer, fragrant and not greasy, no hard core, winter can be stored for more than a month is still crispy and does not change flavor. Eating taste is excellent, the outside of the sesame with the crispy crust, bite up no burden, oil, noodle aroma accompanied by crispy powder crust in the lubrication of the inner filling with the perfect combination in the mouth, not dry and not tough. 1980 was named Henan Province quality products, and officially named "Niuzhongxi baklava". 1989 was awarded the Ministry of Commerce system of goods "gold", "gold", "gold", "gold". In 1989, it was awarded the "Golden Tripod Award" by the Ministry of Commerce. There are supermarkets in Xinxiang that have set up special counters for it. Luoban Sauce Meat The "Luobanju" building in Xinxiang makes sauce meat with bright color, delicious aroma, fat but not greasy, well-done but not rotten. This is known far and wide, distinctive flavor of the Luo pot meat. Luo pot meat production methods, strict selection of materials, about 65 kilograms of healthy fat pigs, slaughtered and put 20 hours before. Xinxiang Roast Chicken Xinxiang Roast Chicken is imported from the town of Dokou in Slide County. Daokou roast chicken has a history of more than 200 years from now, is the national civilization of the flavor of food, introduced into the city of Xinxiang has more than 60 years. 1965, the state-owned food company began to operate the roasted chicken, self-produced roast chicken is still known as "Xinxiang Daokou Roasted Chicken". 1966 was officially renamed "Xinxiang Roast Chicken", which can be compared with Daokou Roast Chicken. In 1966, the name was officially changed to "Xinxiang Roasted Chicken", which is comparable to Daokou Roasted Chicken and has become one of the specialties of Xinxiang City. Crispy Chicken Crispy chicken is the fist dish of the Food Service Company, which is quite famous in Xinxiang City and favored by diners from all over the world. The production of this dish need to choose a chicken (about 750 grams), dehairing, eliminating internal organs, into the basin, plus fine salt, monosodium glutamate mix, marinate for two hours, in addition to cinnamon, fennel, green onions, ginger, on the cage after the steam rot, pick up the chicken, dry and cool.