Henan cuisine, also known as (Yuyan), is the Central Plains (Henan) cuisine. It is a general term for dishes, pastries and banquets made by using the techniques and materials with the regional characteristics of the Central Plains under the guidance of the cooking theory with the traditional cultural connotation of the Central Plains. Yi Yin, who is known as "the originator of cooking" and "the ancestor of Chinese chefs", was born in Henan. Contemporary Henan cuisine is developed on the basis of the original palace cuisine, official cuisine, local cuisine and folk cuisine, and gradually accumulated and evolved according to the material conditions of the Central Plains. Let's take a look at the top 1 favorite foods of Henan people. Alternative food? Locals regard it as delicious and outsiders find it hard to accept it.

1. Boiled large intestine?

Pot-cooked large intestine is one of the representatives of Henan cuisine, which is characterized by persimmon yellow color, tender inside, fat but not greasy, soft and palatable, and pepper and salt are sprinkled when eating to wake up the stomach and enhance the fragrance. One of the keys to this dish is the method of cleaning the pig's large intestine, and the other is to remove the odor of the pig's large intestine when cooking. However, for foreign diners, even if they are cleaned again, they can feel the smell of pig's intestines when eating, but locals love this bite, and some foreigners will find it difficult to accept it for a while.

2. Cold Schizonepeta?

Schizonepeta tenuifolia is one of the special delicacies in Henan. Schizonepeta tenuifolia has a special aroma, especially its leaves are higher. Schizonepeta tenuifolia is delicious, and it is usually mixed with cucumber. Almost everywhere in Henan, you can eat this delicious food. The locals love it beyond words. Every time they eat Schizonepeta, they feel addicted. Foreign diners will definitely spit it out for the first time. This taste is indescribable, and it is a little cold. The locals say that if they eat more, they will definitely like this taste.

3. Braised tripe

Braised tripe is a traditional dish in Henan, which has been among the treasures for thousands of years. Be praised and talked about. Wide belly, also known as fish belly, swim bladder, gelatin and so on. It has been listed as one of the "eight treasures of the sea" since ancient times. It was first recorded in the book Qi Min Yao Shu in the Northern Wei Dynasty. By the Tang and Song Dynasties, Guangdu had been listed as a tribute. Many books in the Song Dynasty recorded the wide belly and introduced the dishes. Braised tripe is a traditional famous dish with good color and flavor, belonging to Henan cuisine. As the head dish of traditional high-end banquet, it is the embodiment of this standard and pursuit. This dish is made of soft, white and bright pieces of Guangzhou belly, which are spread on bamboo chops after being killed, and grilled with good milk soup on small fire. The finished product is soft, tender, mellow and beautiful, and the soup is white, bright and smooth, so it is also called Baiba Guangzhou belly. Many foreign friends who are the first to eat this delicious food are not used to the taste of fish belly, especially when chewing, they always feel fishy, but locals regard it as delicious.

4. Stewed spiced tube

Stewed spiced spiced tube is a traditional dish of Henan cuisine. Yellow incense tube is the aortic blood vessel of pigs, which is mainly composed of collagen, reticulin, elastin and other nutrients. After eating it, it has the function of increasing elasticity and relaxing human blood vessels. After knife cutting and steaming, the Huangxiang tube is not only crispy and palatable, but also beautiful in shape. It is cooked with the unique watermelon bean paste in Henan Province, which has the characteristics of softness, crispness and endless aftertaste. Knowing what ingredients this dish is made of, many foreign diners avoid it and don't know how to eat it.

5. Sheep's double intestines

Sheep's double intestines, also known as sheep's double intestines soup, belong to one of the Yu banquets, and are made from the large intestine and small intestine of sheep. Kaifeng sheep's double intestines soup, commonly known as sheep's double intestines, is also known as sheep's cream intestines, which is rich in nutrition and most men like to eat it. Kaifeng market in the Ming dynasty has been sold, spread to this day, increasingly prosperous. Its preparation method: firstly, the large intestine and small intestine of sheep are washed, boiled with sheep blood, cut into half an inch long, put into a pot with fetal sheep, lamb loin and sheep intestines, and then boiled until the soup is red, white and green in color, mellow and delicious. Ma Ji, a famous crosstalk performer, once ate this delicious food in Kaifeng. After eating it, he was full of praise, calling it "the best in the world". Diners who can't accept the smell of mutton will have no luck to eat.

6. Sour and hot belly silk soup

Sour and hot belly silk soup is a traditional dish, which belongs to one of the recipes of Henan cuisine soup and porridge. This dish strengthens the stomach, warms the body and drives away the cold. With coriander as the main ingredient, the cooking skill of hot and sour belly silk soup is mainly cooking, and the taste is hot and sour. Hot and sour soup is a must-have dish for Henan winter banquet. Cooking hot and sour soup in Henan cuisine pays attention to sour but not cool, spicy but not strong, salty but not astringent, and the three flavors are even, and each one can't overdo it, which is just right and authentic. Friends who like hot and sour mouth can try this delicious dish.

7. Sour and hot cuttlefish egg soup

Sour and hot cuttlefish egg soup is a delicious food with cuttlefish eggs as the main ingredient, and it is a characteristic traditional dish. This dish is found in both Henan cuisine and Shandong cuisine. The eggs of mullet are not eggs, but the egg glands of female cuttlefish, which are produced along the coast and have many treatments. But it is unique to Henan cuisine to mix it with clear soup. The ingredient of this dish is the egg gland of female cuttlefish, which is difficult for the first diners to eat.

8. spiced sheep's hoof

spiced sheep's hoof, one of the five pot-stewed flavors of Henan cuisine, is a famous snack in Kaifeng. It is very popular and has two flavors, salty and spicy. The smell of sheep's hoof is the most difficult to handle, even if a lot of spices are used, it is difficult to cover up its taste. Locals especially like this taste, and foreign diners still can't adapt to it for the first time. Eat it several times more.

9. Steamed noodles in Henan

Steamed noodles in Henan is a famous snack in Henan. Steamed noodles, also known as marinated noodles, are popular in Henan. To put it simply, the fresh noodles are steamed with oil in a steamer, and then the vegetables are added with seasoning for stewing or secondary steaming, so as to achieve the effect of being tasty but still strong. The vegetables matched with steamed noodles are very casual, such as beans, kidney beans, bean sprouts, garlic sprouts, tomatoes and so on. If you like meat noodles, you can add a small piece of nape meat. Steamed noodles are not difficult, but in Aauto Quicker, meat, vegetables and staple food are all in one pot, which is convenient and delicious. I'm afraid it is the most delicious noodle. For noodle lovers, you must not miss it.

1. Henan Mutton Huimian Noodles Mutton Huimian Noodles is a famous specialty snack in Henan, which is deeply loved by people. Its soup is thick and mellow, noodles, fresh and fragrant and tough mutton, fresh and tender and crisp. There are three elements in making mutton Huimian Noodles: noodle, seasoning and soup. Put some salt in the dough, wake up for 2 minutes after kneading, then knead for another 1 minutes, wake up for 2 minutes, and repeat it for 3-4 times, and the noodles will be tough. Its ingredients are rich, including mutton, vermicelli, auricularia, day lily, shredded bean curd, kelp, quail eggs and so on. The most important thing is to boil the soup. Choose the best mutton and mutton skeleton and add various spices to simmer for many years to make the soup white and rotten. The first time I ate it, I still felt a little uncomfortable, especially the soup tasted a little pungent and the noodles were delicious.