Food recommendation: 1, Niu Shaobing: crispy and layered, fragrant but not greasy, without hard core, can be stored for more than one month in winter, and is crispy and delicious.

Yanjin fire: like sesame cake but bigger than sesame cake, like meat box but more burnt than meat box, round like cake, red like copper, bulging in the middle, soft outside, fragrant but not greasy.

3. Evonne Wonton: It is also very popular in Xinxiang. It can be said that many friends from all over the country come to taste it, and its whole taste is very delicious. I don't feel satisfied after eating a bowl.

4. Yuanyang bean jelly: It is one of the special snacks in Yuanyang County, Xinxiang City, Henan Province. It is made of mung bean powder. Its characteristics are soft and bony, refreshing but not crisp.

5, confused noodles: mainly noodles, mixed with boiled soybeans, boiled peanuts, as well as day lilies and celery, different stores put different things. All kinds of food are mixed together and mixed with sesame oil, so it is called confused noodles.

6. Sima Huaifu Chicken: Sima Huaifu Chicken is a famous flavor with a long history and belongs to Henan cuisine. The main ingredients are chicken, yam, Chinese cabbage, onion, ginger slices and white oil, which are cooked with monosodium glutamate, refined salt, Shaoxing wine and clear soup. Its meat is tender and fragrant. Sima refers to Sima Yi, a famous Wei in the Three Kingdoms period, and "Huaifu" refers to Huaiqing. Huaiqing House (now around Qinyang and wen county, Henan Province) is the hometown of Sima Yi, which has always been rich in "four Huai medicines" (Dioscorea opposita, Achyranthes bidentata, Chrysanthemum morifolium and Rehmannia glutinosa). According to legend, Sima Yi thinks that chicken is delicious and yam is superior to tonic, and the two are combined into one dish. Long-term consumption can strengthen the body and strengthen bones and muscles. "Sima Huaifu Chicken" got its name from this and has been passed down to this day.

7. Luoguo Sauced Meat: Xinxiang is very famous. The method of making Romanian meat is very particular. Pork with skin is first cooked with pepper, star anise, cinnamon, clove, tsaoko, jade fruit and other ingredients, then the meat is turned over twice with low fire and cooked for three hours. Its characteristics: the sauce meat is bright in color, spiced and delicious, fat but not greasy, cooked but not rotten. In the middle of Jiefang Road in Xinxiang City, south of Pingyuan Park, there is a "Luoguoju" building. The sauce meat cooked here is bright in color, spiced and delicious, fat but not greasy, cooked but not rotten. This is a famous and unique Romanian meat. 1944, Xiong opened a sauce meat shop at Xinrong Street 15 1 Xinxiang City. His sauced meat is exquisite in material selection, fine in workmanship, bright in color and delicious in taste, which is quite popular among diners from far and near. Because the butcher shop has no font size, people only know that the owner Xiong Yue Ming has a hunchback and a hunchback-as time goes on, people call it Luoguo sauce meat.