Xinyang staple food: There are two types of staple food: rice mainly in the south of Huaihe River, thin food in the morning and evening, and dry rice in middle age; There are also unique local high-piled buns, fried cakes, Huangchuan tribute noodles, and three strands of butter strips. Besides the common dishes, noodles can be eaten with clear water noodles, fish noodles, Regan Noodles noodles and steamed noodles. The stuffing of steamed buns is usually vegetables, meat, beans, etc., all steamed. The varieties of flour cakes are pot cakes, steamed cakes, sesame cakes, pies, etc., most of which are baked in a pot, and there are not many fried dough sticks and twisted dough sticks. In addition, there are some holiday foods, such as Laba porridge, glutinous rice balls, zongzi and Ciba. With the development of economy, urban residents have gradually developed from a staple food structure dominated by rice and flour to a main and non-staple food structure, and high-nutrient foods have increased. ?

Xinyang cuisine: People in southern Henan "can eat" and are very particular about dishes. Most housewives are experts in cooking, and men are good at cooking everywhere. The food is not salty or light, but slightly spicy. Daily cooking is mainly based on frying and stewing, followed by stewing and boiling. When entertaining guests, you can have everything from steaming, frying, frying, frying, frying, mixing and marinating. Oil, salt, sauce, vinegar, monosodium glutamate, spiced powder, spicy powder and Chili powder are the basic seasonings for cooking. Most of the dishes are cooked food, and raw food often appears in summer and banquets. Shopping malls and Xinxian County have the saying that "only by eating a piece of fat can crops be planted" because the mountains are low in water, the water quality is sour and iodine is deficient, and lard is used for cooked dishes, especially in the busy farming season, and the labor intensity is high. Vegetable oil is regarded as water oil, which is only used for mixing lettuce and frying food. In the shopping mall, people also prefer to use wax lard with a strange smell to prepare dishes. Fresh fish in tubes with bad smell, air-dried smoked mutton, dried duck eggs, stinky tofu rolls, stinky tofu dregs, etc. are regarded as delicious. Chinese New Year's bacon can be eaten until after July 15th of the next lunar month.

the origin of fish head wine: according to research by Zhou Quande, an associate researcher at the Institute of Philosophy, Henan Academy of Social Sciences, fish head wine, which is popular all over the country, originated in Xinyang area. Xinyang people pay the most attention to the guests' "good wine to drink", and there is a saying that "strange wine doesn't blame food". If a few guests don't get drunk, they will feel unsatisfactory. Therefore, they try their best to propose a toast, and more is a wine order. In the old days, literati and gentry used to make elegant orders, but now general orders are popular, and the most common one is to draw fists. In addition, the host's seniority is low, so he should propose a toast to the guests and elders. In order to make the guests drink more, point the fish head at the first guest when serving the whole fish. This person must drink the fish head wine, and the person referred to by the fish tail should accompany him to drink the fish tail wine. If you don't eat fish head wine, people who drink fish head wine don't move chopsticks on the fish, and others are not allowed to move chopsticks to eat fish first. Generally, there are 2-3 cups of fish head wine and 1-2 cups of fish tail wine. In recent years, there has been a saying of "head, three tails, four backs, five bellies and six", which is intended to persuade guests to drink more. ?

Shopping Mall Diet: In the past, the five counties in the south of Guangshan (Shopping Mall, Huangchuan, Gushi, Xinxian and Guangshan) were all named after their own social and humanistic characteristics, such as "Eating Home", "Playing Home", "Wearing Home" and "Speaking Home". Shopping malls are known as "eating at home" because of their exquisite food and exquisite eating. Legend has it that when the British and French allied forces entered Beijing, Cixi arranged two escape routes from the north to the south, and Zhou Zupei, a Beijing official who was a university student at that time, arranged more than 1 imperial chefs to his hometown in advance to wait for the South Road. But later, Cixi and Xianfeng fled to the Jehol in the north, and these chefs stayed in the mall. At the same time, they brought the way of imperial cuisine and the style of northern cuisine to the mall, which was integrated with the food culture of the mall and formed a unique food custom. Especially, making fish is the most distinctive. A fresh fish can have more than 5 kinds of changes such as fish balls, fish cakes and fillets. When guests come, the table in the hall is covered with a tablecloth, with ten cold plates, and red and green paper mats (for cleaning chopsticks, plates and spoons) are placed under the wine glasses and plates. Guests sit in left and right seats, leaving a gap at the lower left of the seat, which is called "seat opening". After a round of wine, Mr. Xi (the waiter at the dinner) holds a hot dish, and the dish container is covered with a lid with a spectrum (menu) attached to it. A moment later, Mr. Xi opened the lid, let the guests see its color and smell its taste first, and then the host led chopsticks to taste its taste. When serving, usually after three fried dishes, the fourth one must be served with soup, or hanging stove snacks, or sweets. The three grades are constantly changed until the chief guest leaves, and the accompanying guests leave. If the chief guest does not leave, the banquet will be drunk until sunset or midnight. Finally, the dishes on the table are four bowls and two snacks, which guests generally don't eat. The snacks that they don't eat are packed in paper by Mr. Xi. After the banquet is over, each guest has a bag, which is called "taking a bag". ?

Eating habits in Xinxian County: People in Xinxian County are particular about eating vegetables, and they have no food for three meals a day. And most of them are cooked vegetables, with occasional cold salad, which is also very thorough. It is necessary to mix all kinds of condiments and seasonings to make them have good color, fragrance and taste before eating. Hospitality meals are often full of dishes. Even the poor families have to borrow money to be hospitable to their guests. Besides three meals, they have to spend "noon" and "evening", including soup and sweets. ? Many housewives are experts in cooking, and they can cook all kinds of good dishes, such as frying, frying, stewing, roasting, stewing and frying. At ordinary times, friends and relatives must treat each other with food and wine, and at least eight or nine dishes are served. In case of red, white, happy and funeral, a banquet will be held, and more than 2 to 3 dishes will be distributed for a table of dinner. A grand banquet is called "double lifting seats", that is, every dish is double, which is also called "eating one seat and watching another". There are often as many as 5 dishes. In recent years, the hospitality in cities and towns tends to be "cold dishes" and "hot dishes", that is, first of all, all kinds of cold dishes are used, and then they are served in "hot bowls" (hot pots and various hot dishes) and eaten after drinking.

In addition to learning new cooking methods, hospitality in rural areas still retains the habit of roasting large pieces of meat and frying large pieces of fish to show kindness. ? The main traditional dishes for guests or holidays are: tiger skin (braised pork), steamed pork, stewed chicken, fried fish, soybean oil roll, chicken Dan meat dumplings, eight-treasure rice, fried meatballs, slippery meat, hot pot mutton, turkey meat, ribs, meatballs, stewed beef, chili pepper dog meat, heart-lung soup, salted duck eggs, spinach sesame oil salad, and glutinous rice. There are also blood tofu, fish cakes, stewed gourds and pumpkin stewed loach in the southern region. ?

Dietary customs in Xixian County: People in Xixian County usually live a simple life, mainly consisting of rice, flour, miscellaneous grains and vegetables, and they are willing to eat better meals on holidays or when visiting guests. People in the southern part of the county mainly eat rice, the middle part is mixed with rice and flour, and the northern part is mainly flour and miscellaneous grains. People in Xixian county are grand and sincere in their hospitality. As the saying goes, "It is better to be poor for a hundred days than to have a poor meal", that is, they try their best to make visitors rich. Where guests or weddings and funerals come to reward guests, they are often treated as guests. Specially invited famous chefs to buy the required chicken, fish, meat and eggs, vegetable seasoning and ingredients, which are skillfully mixed by the chef and baked into seats. Regular banquet: First, put out eight cold dishes, including four dizzy dishes and four vegetarian dishes, and then serve hot dishes and soup one by one. In the middle of the winter table, there is a warm pot. The number and quantity of rare dishes in the hot dishes show the richness of the banquet. Look at the skill of the chef by the color, fragrance and taste of the dish. Hot dishes include miscellaneous companions (served first, with a large amount of food, so that guests can fill their hunger), braised pork (chicken, fish, belly) slices, braised ileum, braised pork (pork, beef, mutton, chicken), chili pepper diced chicken, stir-fried blood liver, braised whole fish, stewed whole chicken, and stewed spring rolls with chicken soup (fried with tofu skin and meat foam). According to the needs of different dishes, the ingredients are mushrooms, black fungus, day lily, magnolia slice, ginger, onion, garlic and so on. Soups include salted and sour meat (fish) pill soup, stewed chicken soup, sliced chicken soup, sliced belly soup, mutton (beef) broth, sweet (salty) egg soup, sea cucumber soup, squid soup and tremella soup. Usually, eight cold dishes and ten hot dishes (including soup) are served for red (wedding) and white (funeral) affairs. When serving hot dishes, the last dish must be braised fat meat. As the saying goes, "When big meat is served, there are not many dishes", so big meat is served, and finally it ends with four soup bowls. If guests come, there are still eight cold dishes, but the quality can be improved, ranging from 16 to 2 hot dishes, and the number must be even. In 1981, the merchants of the five branches in Hong Kong came to Xi 'an to discuss business, and the Xixian Guest House cooked 6 dishes that were not the same. It is not surprising that it is so rich. There used to be a banquet of "riches and honour never stop" in this county, that is, countless dishes were served in turn. ?

Food custom in Guangshan: Guangshan people are hospitable, and they invite spring wine during the Spring Festival or entertain overweight relatives and friends at ordinary times. The banquet is quite rich. In the early days of the People's Republic of China, eight dishes were served at the table, and the host would apologetically say, "No dishes, just a few bowls of dried vegetables. Strange wine doesn't blame food, everyone drinks a few more cups. " In the 196s, the number of dishes increased. Generally, eight dishes, a warm pot and several cold dishes (such as braised pork and lettuce) were served at one time. In the 198s, banquets were richer in content and varied in colors. They were not served at one time, but served while eating. Generally, there are eight cold dishes, four stir-fried dishes (such as shredded pork, chicken kidney, belly slices, etc.), four fried dishes (such as sweet and sour fish, spring rolls, braised chicken, lotus root clip or eggplant clip meat, etc.), four steamed dishes (such as rice flour meat, sweet potato cake, etc.) and four soup (such as stewed pig's feet, lotus seed soup, round fish soup, etc.). Fruit wine and white wine plus beer or other drinks are placed on the table, which can be selected by guests.

when the first course is served, the host personally puts it on the table, toasts one by one, and makes a ceremony; When the "Yuanzi" dish was served in the middle of the banquet, the host toasted again to show his enthusiasm.