The famous Luoyang specialty snacks are: kway teow noodles, non-turning soup, Xin 'an instant noodles jiaozi, hot soup Panjin, roast chicken beef, mutton soup and meatball soup.
Luoyang's famous dish "water mat" originated in Luoyang, which has a great relationship with Luoyang's geographical climate.
The so-called "water mat" has two meanings: first, all hot dishes have soup-soup and water; Secondly, after eating a hot dish, take it out and serve it again, constantly updating like running water. There are 24 dishes in the banquet, including 8 cold cuts, 4 big dishes, 8 Chinese dishes and 4 table dishes, which are cold and hot, well-known, sweet and salty, sour and spicy. The order of serving is elegant. First, serve eight cold dishes as appetizers, with three meat dishes for each dish, totaling 16. When entertaining guests, guests should drink three cups before serving hot dishes: first, serve four hot dishes, each with two Chinese dishes (also called tin foil dishes or seasoning dishes), which is euphemistically called "serving"; Finally, four courses were served, including an egg soup, also known as Fujian soup, to show that the whole table was full. Luoyang water mat is very common in Luoyang, and restaurants can be seen everywhere in the streets, but several "water mat gardens" specializing in water mats near Laochengnan Street are the best. Local people are not the first choice for big stores to be "truly different".
Luoyang water mat is named "water mat" because its serving procedure is like running water, and the main course has soup. Its characteristic is sour and refreshing. The serving procedure of the water mat is unique and interesting: there are 24 dishes in total, starting with four meat dishes, four vegetarian dishes and eight cold dishes, and then serving every three dishes with similar tastes in four groups in turn, which is commonly known as "serving". The first big dish "Luoyang Swallow Cuisine" is named after its shape. In fact, it is made of shredded radish, shredded chicken, lean meat and other side dishes and simmered in broth. It is said that Wu Zetian was full of praise when she tasted it, but she didn't know the taste of March meat. The second dish, Family Portrait, was painted with various kinds of meat and vegetables. The third course is "eight-treasure rice with honey sauce". The last course is hot and sour egg soup. During this period, Chinese food includes "screw meat", "braised elbow", "stewed chicken", "Farewell my concubine" and "steamed quail". "Chae Yeon" stands for Chun Yan and hopes; "Family photo" is intended to wish guests, friends and families happiness and good luck; "Eight-treasure rice" contains people's wishes for a bumper harvest; Egg soup, commonly known as "send the guest soup", indicates that the banquet is coming to an end and the host is wishing the guests a safe journey! Luoyang water mat can be coarse and fine, simple and rich, which is a common meal of ordinary people and can be refined into a high-grade banquet.
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Luoyang kway teow is simple to make, low in cost, delicious and easy to digest. It has been popular since ancient times and has become a famous local food with strong local characteristics.
Yan Jia mutton soup
Yan Jia mutton soup has been handed down for four generations with a history of 1500 years. Yan Shunsheng, the second generation, innovated mutton soup, which made the seasoning properly configured and the soup more delicious. Since then, Yan's mutton soup has been well-known in urban and rural areas of western Henan.
The characteristics of Yan Jia mutton soup are: using fresh mutton, using meat on the same day and slaughtering sheep on the same day; The spices are complete and big. Using pepper instead of pepper is salty and delicious, and the soup tastes delicious.
Zhangjia wonton
Zhangjia wonton, also known as "horseshoe street wonton". Founded by Zhang Xu, it has a history of 150 years. 1920, Zhang Kun, the second generation descendant of Zhangjia wonton, innovated and improved the ingredients and varieties, taking white flour chicken, chicken blood, thin egg cake, scared kernels, water vermicelli and mustard tuber as the main ingredients; Use oil, pepper, soy sauce, chicken soup, pork soup, mature vinegar and other accessories, with leeks and green onions in winter and tender leeks and Chinese toons in spring. It can be seen that Zhangjia wonton has the characteristics of fine production, delicious taste, delicate fragrance, sour and spicy taste, and is gradually becoming famous.
Shangji beef soup
Shangji beef soup has been operated by Wu Jiajie people for more than 40 years. There are two kinds of beef soup, sweet and salty, which are characterized by fresh meat and fat soup, full of cooking accessories, and mashed fried peppers and garlic, and the taste is particularly fresh. Luoyang people like to eat beef in the morning. Take steamed buns to soak, or buy soup to soak. Many people are surprised that beef is soaked in steamed bread. Today, beef is eaten in steamed bread in the morning, at noon and at night.
Panjinhe red-cooked chicken
Panjin and roast chicken have long enjoyed a good reputation in Luoyang. Founder Pan Gensheng and his son Pan Jinhe started their business in 194 1. Because of his unique flavor and flexible management, his business is prosperous and famous. Now it is Jinhe's son who runs Panjin roast chicken.
Bufantang
Luoyang has a history of 120 years. Founder Liu Zhensheng. It has been handed down for three generations, and its name is Liu Hulan, and it is over 70 years old. Ingredients "mung bean powder, pepper, monosodium glutamate, soy sauce, vinegar, fungus, vermicelli, kelp, shrimp skin, laver, leek, jinzhen, salt. Features: pure taste, sour and spicy, oily but not greasy, unique.
Zhangji red-cooked chicken
Zhangji roast chicken in Yushu Garden is a rising star in Luoyang. Founder Zhang Xinzhong. His son Zhang Tie-Lin inherited his father's ambition in 1962, and operated roast chicken. Zhangji roast chicken is now a famous brand roast chicken in Luoyang. Henan Daily, Market Daily and Luoyang Daily reported this from 65438 to 0982.
Xin' antang noodles jiao
Xin 'an instant noodle jiaozi has a history of more than 70 years and is very famous on the Longhai Line.
Xin 'an instant noodle jiaozi, with refined white powder as the skin, pig's front shoulder and back buttock as the main fillings, with appropriate amount of onion, leek, cabbage, ginger, sugar, cooking wine, ground oil, salt and monosodium glutamate. Heat the noodles, roll them into thin skin, wrap them into crescent-shaped jiaozi, and steam them in a cage for ten minutes. Features: the skin is as thin as paper, the color is like jade, the five flavors are complete, and it is fragrant but not greasy.
Chili soup
Hu spicy soup is a unique snack in Luoyang, which has a history of one hundred years. Carefully cooked, delicious, economical, convenient for the masses, well-known in urban and rural areas. It started in the old city, and now it is all over the streets.