Red-Cooked Chicken, Daokou Style
Daokou roast chicken is one of the traditional famous dishes in Anyang City, Henan Province, and is known as the first chicken in China. This dish is made by "Yixingzhang" Shijia Roast Chicken Shop in Daokou Town, hua county, Anyang City, and it is a famous specialty in China. Daokou roast chicken is as famous as Beijing roast duck and Jinhua ham. Using a variety of precious Chinese medicines, supplemented by aged soup stock, the finished roast chicken is bright in color, shaped like an ingot, and its mouth is Swiss. Has the functions of dietotherapy and health care. Founded in the 18th year of Shunzhi in Qing Dynasty (166 1 year), it has a history of more than 300 years, and the business was not prosperous at first. Later, I got the secret recipe for making roast chicken from the chef in the imperial kitchen of Qing Palace, and the chicken made was very delicious. The production technology of Daokou roast chicken has been passed down from generation to generation, forming its own unique style. 198 1 year was rated as a national famous and excellent product by the Ministry of Commerce.
Three non-stick
Three-non-sticky eggs, also known as airball and osmanthus eggs, originated in Anyang City, Henan Province, and are made of eggs, starch, sugar and water, belonging to Shandong cuisine. It is not only golden in color, but also delicious. What's even more amazing is that it doesn't stick to plates, chopsticks and teeth. Therefore, it is called "three non-sticky", which is golden in color, tender and sweet in eggs, delicious and nutritious, and especially suitable for the elderly and children.
Pomace
Skin dregs, also known as "dregs", is a special local dish originated in Anyang, Henan Province. The three-pot culture, three-meal culture and eight-bowl cuisine of wedding banquets in Anyang, Henan Province, southwest Hebei Province and surrounding counties and cities all use skin dregs as the main ingredients, which is a dish with unique local characteristics. This dish can be fried and stewed, and stir-fried to make soup. It is delicious and has a unique flavor. The taste is strong, fragrant but not greasy, and the aftertaste is long. The most starchy reprocessed non-staple food is made by adding seasoning in the processing of vermicelli and then filling it into a mold. It is also made by adding dried seaweed, chopped green onion, garlic slices, Jiang Mo, soy sauce, etc. into vermicelli for secondary cooking, and adding water to stir and steam.
Blood cake
Blood cake is one of the special snacks in Anyang City, Henan Province. This dish, together with skin dregs and vermicelli rice, is called the "three treasures" of Anyang. It began in the reign of Qing emperor Qianlong. Steamed with buckwheat noodles and pig blood and seasonings, sliced and fried when eating, smeared with garlic paste, spicy and delicious. Anyang blood cake is rich in nutrition, crispy and palatable, delicious, economical and unique in flavor, which is well received by local people and foreign tourists.
Anyang vermicelli rice
Anyang vermicelli rice is a traditional snack in Anyang City, Henan Province, which belongs to Henan cuisine. Boiled with peanuts, soybeans, big oil and sesame oil. Subsequent chefs carefully concocted ingredients, and then formed a world-famous traditional rice paste, which has been passed down with the changes of the times.
Yin ruins It is famous for its excavation of Oracle Bone Inscriptions in the early 20th century. A large number of architectural sites of the capital city and rich cultural remains represented by Oracle Bone Inscriptions and bronzes have been unearthed. It is the first capital city in China that has been documented and confirmed by archaeology and Oracle Bone Inscriptions.