(1) Stewed South Bay Fish is a signature dish in Xinyang cuisine. In Nanwan Lake, more than 70% of the fish are silver carp. "The beauty of silver carp is in the abdomen, and the taste is in the head". The South Bay silver carp with a large head is the first choice for cooking fish head soup. In addition to the most common steamed, braised, barbecued and braised on kang, fish in Xinyang Shangcheng County also has a heavy taste-canned fresh fish.

(2) In addition to eating fish, freshwater shrimps and snails are also the favorite ingredients of Xinyang people.

(3) In Huangchuan, soft-shelled turtle and chicken often form a combination of "Steamed Chicken with Soft-shelled turtle", which is also called "Farewell My Concubine" because of homophonic terrier.

Step 2 stew

In Xinyang cuisine, stews account for a considerable proportion. Different from the use of iron pots for cooking vegetables in most areas of Henan Province, earthen pots are the most common containers for Xinyang stews. The dishes stewed in earthen pots are half soup and half vegetables. The dishes are soft and rotten, with rich soup and mellow fragrance. Such as Xinyang braised pot meat, Luoshan large intestine soup, Gushi welded goose pieces and so on.

Step 3: pasta

(1) In order to make the noodles more flexible, Regan Noodles of Xinyang added a lot of alkali at the beginning of mixing, and the noodles with alkali had a beautiful yellowish color. On the basis of Regan Noodles, Xinyang Regan Noodles added more than ten kinds of condiments, such as thousand pieces, soybean sprouts, red oil and bean paste, and finally added a spoonful of bone soup, which is the essence of Xinyang Regan Noodles.

(2) The light of snacks and egg filling cakes have authentic Xinyang genes.

4. tea

Xinyang has a long history of planting tea trees. In Xinyang tea-producing areas, there are sayings of "Dongshan tea" and "Xishan tea". Shopping mall snow buds belong to Dongshan tea, and the tea made by adhering to the traditional tea-making standards is "small, muddy and light" compared with Xishan tea, which is "clear and thick" and pursues the intrinsic taste of tea. Snow buds are picked after the last snow in early spring every year, hence the name.