Specialty of Wuyang County

Double-ridge introduction:

Yellow River carp has a light brown back, silvery belly, and transparent pectoral and tail fins; the fish has a wide and thick back and a large body shape Plump, commonly known as "double spine"; few bone spurs, thick meat, tender texture, little fishy smell, delicious taste, not bitter, the broth is milky white and sticky, and will not deteriorate easily after being stored for a long time. It was listed as a "tribute" in the Ming Dynasty.

Introduction to Beiwudu Hu Spicy Soup:

Beiwudu Hu Spicy Soup can be regarded as a time-honored brand in the Central Plains. It originated in the 5th year of Daoguang in the Qing Dynasty (1828 AD). At that time, merchants from Shanxi and Shaanxi provinces built a Shanshan Guild Hall here. After the completion of the Guild Hall, they held a banquet for guests. Here, a chef from Taiyuan Prefecture cooked a dish that was well received by celebrities. The soup that the gentleman praised, this soup is Hu spicy soup. After more than 100 years of development, Beiwudu's Hu Spicy Soup is now divided into four major majors: Shanjia, Dingjia, Lujia and Wanjia. Among them, Beiwudu Longyuanzhai Shanji Hu Spicy Soup is the most famous. Their stores have expanded, business is booming, and they are unique in the spicy soup market. Beiwudu Hu spicy soup was carried forward by the Hui people. According to the old man, the traditional Hu spicy soup is served in a large copper pot, embedded in a red cart, and simmered under a charcoal fire. The soup seller was dressed in plain clothes and wearing a white hat. He was holding a big wooden spoon and stirred three times in the soup pot. Then, "pop", a steaming bowl of spicy soup was filled and handed to the soup drinker. A skilled soup seller will never leave soup on the edge of the bowl. Nowadays, Beiwudu spicy soup restaurants (stalls) opened in Zhengzhou, Luohe, Pingdingshan, Xuchang, Xiangcheng County, etc. have become the first choice for local people's breakfast.

Wuyang County snacks (4 photos) Introduction to steamed buns:

"Sand buns" are about one foot long, five inches wide and weighing three to six kilograms. They can be called steamed buns. The king of them all. The workmanship is very fine. It is first made of fine white flour and kneaded a hundred times, and then steamed in an iron pot over a slow fire. The steamed bun is burnt golden and half an inch thick; the steamed bun petals are white and wrapped in layers. When eaten in the mouth, it is moist and soft, although it is dry but not dry, it is chewy and soft. It can be stored for several days without getting moldy or hard.

Introduction to Fancheng Beef:

Luohe specialty Fancheng Beef: Fancheng Hongjia spiced beef is well-known throughout China and has a long history of more than 400 years. Fancheng beef is made with fine workmanship. It is made from selected 1-3-year-old male cattle from Central Plains, supplemented by more than 20 kinds of precious Chinese medicinal materials. It is processed through multiple processes such as pickling, steaming and boiling. Fancheng beef is far away from dirty water sources, which reduces the dependence of parasites on it. It comes from the green grass-lined Central Plains or the grassland where the wind blows the grass and you can see the cattle and sheep. It is green and pollution-free. Fancheng beef is delicious in color, tender and pure in taste, so it is listed in the Chinese Dictionary. It has won the Henan Province Food Series Quality Product Award and been awarded the Quality Management Standard Enterprise by the Ministry of Agriculture. Hong Xiaojun, the 16th generation descendant of authentic Hongjia beef, has integrated all the traditional craftsmanship to produce a series of soft-packaged products under the "Hong'en" brand. The color is as good as ever and the taste is through the bone marrow. It is a high-protein, low-fat, nourishing and nutritious tonic. It is suitable for all ages and is suitable for northern and southern flavors. This traditional product has increasingly become a national specialty food that is generally welcomed by the people.

Introduction to the fried steamed bun:

The fried steamed bun is a type of baked steamed bun. First, roll the mixed white flour into a round piece, add sesame oil, salt, allspice powder, and chopped green onion. Roll it into a strip from one side, then roll it into a cone shape from one end, flatten it, roll it into a round piece, and put it into the pot. When done, turn several times while baking. The steamed bun baked by this method forms a spiral shape, so it is called oil spiral steamed bun. This steamed bun tastes charred on the outside and soft on the inside, salty and delicious. It is a specialty food that everyone loves.