1, taste

Xinyang cuisine is mainly salty, rotten, fragrant, slightly spicy, mellow, rich in flavor, slightly heavy in color and slippery. Compared with Sichuan cuisine, it is slightly spicy but not hemp, and looks spicy. Compared with Hunan cuisine, it is salty but not smoked, fragrant but not greasy. Compared with hubei cuisine, the amount of pepper is lighter, and compared with hubei cuisine, the taste is slightly salty and spicy. This is probably related to Xinyang people's habit of drinking tea after meals. Drinking tea after a meal can adjust the taste in time and refresh the mind, which can be regarded as an obvious example of the complementarity of tea and vegetables.

There are also some specialties in Xinyang cuisine, such as dry-roasted small yellow croaker, fried shrimps with leeks, fried bean curd with green vegetables, fried celery with thousands, stewed meat in casserole, bean curd residue, stinky tofu, bacon and braised pork. , all have different tastes. Xinyang cuisine is especially good at cooking seafood. Among the 58 dishes selected, more than 30 dishes are related to seafood.

2. Cooking skills

Folk cooking methods are mainly frying and stewing, followed by stewing, as well as steaming, frying, frying, salting, waxing and air drying. For example, pickles include sherry red, arrowhead white, stinky dried tofu, cowpea, mustard tuber (kohlrabi) and so on. It tastes delicious and stimulates appetite. It is a food flavored with wine to add interest. In cooking technology, "stew" method occupies a prominent position. For example, stew restaurants all over Zhengzhou, represented by Luoshan stew, Huangchuan turtle, Gushi stew chicken and the home-cooked flavor of shopping malls, have concentrated the essence of Xinyang stew.

3. Source of raw materials

Advocating green food and using a lot of wild raw materials are the remarkable characteristics of Xinyang cuisine. Xinyang is a pollution-free eco-agricultural area in China, which is rich in wild green animal and plant resources. Medicinal and edible foods include Ganoderma lucidum, Rhizoma Gastrodiae, Fructus Crataegi and Dysosma versicolor.

Vegetables and fruits include Huangchuan Yellow Cabbage, Shangcheng Day Lily, Huangchuan Gwangju Ginger, Shangcheng Celery, Huangchuan Gwangju Gong Mian, Shangcheng Platycodon grandiflorum, Shangcheng Tea Oil, Shangcheng Poria, Luoshan Sagittarius White, Xixian Pinellia ternata, Huangchuan Zhang Qian, Gushi Xuelihong, Huangchuan vermicelli, Guangshan Sweet Potato vermicelli, Xinxian Wild Vegetable, Shangcheng Ge Fen, Xinyang Quancai and so on.

There are also chestnut, ginkgo, Huangchuan turtle, Huangyuan turtle, Guangshan green shrimp, Huangchuan Huanggang fish soup, Xinyang Nanwan fish, Huangchuan eel, Gushi chicken, mall bacon, Gushi goose, Huangchuan Shuangliu salted duck, Guangshan Huainan duck, Huangchuan mullet, mall black pig and other raw materials. Its variety, quantity and excellent quality are unmatched by other local cuisines.