From the moment I got off the train, I found that the word "cockfighting" appeared very frequently on both sides of the street in Kaifeng, which became the first food I saw when I came to Kaifeng. Cockfighting is a special dish in Kaifeng, which is made of local high-quality hens and century-old soup.

Cockfighting is round and perfect in appearance, light yellow in color, oily and translucent, fat but not greasy, salty and tender, and slightly fragrant, which has become a must-have dish at Kaifeng reception. Golden color, fat but not greasy, fresh and crisp. Many stores also offer plastic packaging to take away.

2. Stir-fried bean jelly

Stir-fried bean jelly is a kind of flavor snack that Kaifeng people like to eat. The method of making bean jelly is to mix starch and water into a thin paste, add boiling water to make the paste mature, and then air-cool. Stir-fried bean jelly is made of bean jelly as the main material, adding a little oil, putting bean jelly into a pot, then adding bean paste, onion and ginger, and covering it with a pot cover. Stir-fried bean jelly is hot, fragrant and tender, burnt but not burnt.

A layer of crispy rice adhered to the bottom of the pot is as thin as paper, covering the surface of fried bean jelly. According to local people, this is the essence of fried bean jelly, and the soft glutinous bean jelly with crisp bottom is the most perfect taste.

3. Chicken blood soup

Chicken blood soup is a local specialty in Kaifeng. According to legend, Song Renzong worked too hard to take care of tea and rice. After hearing this, a minister living in Songmen, Kaifeng, presented a secret recipe of chicken blood soup obtained from Yunyou Taoist priest: secretly cooking soup with chicken bones and dozens of Chinese herbal medicines, with chicken blood, chicken offal and other raw materials. Emperor Injong had a big appetite after tasting it and listed it as imperial food. After eating for a while, Emperor Injong's appetite increased greatly, and his chronic stomach disease gradually recovered, hence the name? Songmen chicken blood soup? .

When I first saw these three words, I originally refused, but after listening to the above allusions, I couldn't help but take a bite. The main ingredients are rich, mainly cooked chicken blood, cooked chicken intestines and cooked chicken liver. After boiling, the soup is mellow and delicious, sour and delicious, chicken blood is soft and tough, and chicken liver is delicious. I'm glad that I have tasted fresh taste and didn't miss such a wonderful taste.

4. Baked noodles with carp

Carp noodles? Sweet and sour soft fish noodles? It is a traditional dish of Han nationality in Kaifeng, Henan Province, is it? One of the top ten famous dishes of Henan cuisine? . It's a great pity to travel to Kaifeng without tasting sweet and sour fish noodles. Baked noodles with sweet and sour soft fish are made of sweet and sour fried fish and baked noodles. It is one of the traditional cuisines in Kaifeng and enjoys a long-standing reputation. Baked noodles are also called Longxu Noodles. According to the dream, Longxu Noodles was made at that time. It just boils in water and then bakes. Therefore, it is called "baked noodles".

The shape is excellent, and the moment it was served on the table attracted a compliment. The baked noodles are the coat of carp, golden and beautiful. ? Baked noodles? As thin as hair, fluffy and crisp. It is sweet and sour, and slightly salty in acid. According to Dream Order, Kaifeng in the Ming Dynasty was on the second day of the second lunar month. The dragon looks up? On that day, "Longxu Noodles was given to the guests at the banquet and noodles were given at the ceremony", which was auspicious and wishful, and both the government and the people gave small noodles. It's called. Longxu Noodles? . At first, noodles were cooked in water. Later, they were constantly improved and fried, making them fluffy and crisp. Eat it with vegetables after sucking juice, so it's called? Baked noodles? .

5. Kaifeng steamed buns

Kaifeng soup dumplings has a history of one hundred years and is a traditional Chinese food in Kaifeng. The founder is Huang Jishan. Kaifeng steamed buns are exquisite in material selection and fine in production. It is made of pig hind leg lean meat as stuffing, refined powder as skin and steamed by explosion fire.

Beautiful appearance, small and exquisite, thin skin and many fillings, 18 folds can be quickly kneaded, which can bring more than five years of experience. When you pour soup into your mouth, it tastes delicious and fragrant. Put it down like a chrysanthemum and lift it like a lantern? Take a bite first, finish the soup inside, and then eat steamed stuffed bun. Pay special attention to the hot soup inside, so you should taste it slowly.