Beiguan Liujia Shaobing with Mutton Soup. The one on Chaoyu Wenhua Road in Xiguan is so good. Come to Beiguan Roundabout and the Shajia Braised Noodles on the north side of the pedestrian street. Shenji Rice Pickles is the best in Dayoufeng. They are all good. Shangqiu Famous Food. Except Shangqiu.

In addition to inheriting the tradition of Henan cuisine, the local specialty snacks are also worthy of praise.

Guide's steamed buns, Xiayi Ran's five-spice fish, Guide's famous dish shrimp roe and so on, etc. are all famous dishes that are famous far and wide.

The dried tofu and Jingjia Mahua in Yucheng Jiazhai are very famous local foods.

"Iron pot eggs" Ran's five-spice fish, Xu's dumplings and shrimps, braised vegetarian Guocun roasted chicken, Songyue brand white sugar tofu curd, ancient Song brand sauce, melon, Weizhuang sesame candy, Jingjia sesame slices, chicken feet, twists, Yucheng Heijingguo twists, twists

Jiazhai Dried Tofu, Shangqiu Water-Infused Steamed Bun, Yudong Hotel Small Shaobing, Ningling Gangzi Steamed Bun, Sizhuang Yuzhu "Iron Pot Egg" "Iron Pot Egg" is a very distinctive dish in Henan cuisine. It is set on fire with a special iron pot lid.

Burn red.

Crack the eggs into a bowl, mix well, add diced ham, diced water chestnuts, shrimp and dried shrimps, MSG, cooking wine, and salt water. Place the iron pot on a low heat, pour large amounts of oil into the egg mixture, and stir slowly with a spoon.

Prevent the egg slurry from catching the pot.

When the egg mixture is eighty-mature, use a fire hook to hang the red-hot iron pot lid on the iron pot. Use the lid to expose the high temperature to bake and solidify the egg mixture and stir it up.

Make the egg pulp glutinous rice skin shiny and red-yellow.

It tastes delicious, red and yellow in color, oily and bright, fresh, tender and fragrant, with endless aftertaste.

On May 8, 1935, Mr. Lu Xun invited Hu Feng and Er Ye to have dinner with Liang Yuan and this was the dish they ate.

Ranjia Five-Spice Fish with Fish Ranjia Five-Spice Fish with Fish is an ancestral creation of Ran Xiandong in the old town of Xiayi County. It has a history of more than 200 years.

It was listed as a tribute during the Qianlong period of the Qing Dynasty.

The five-spice glutinous fish is made from about 200 grams of fat and tender crucian carp, which is a specialty of Xiayi Chenghu Lake. The whole fish is not scaled, and its internal organs are removed by caesarean section. It is marinated, fried, and carefully stewed with a variety of seasonings.

Its color is golden and slightly red, the aroma is rich and mellow, the bones are crisp and the bones are not broken, and the fish meat is delicious and nutritious.

It's not greasy when eaten hot, and it's not fishy when eaten cold. It's really a delicacy for banquets and a good accompaniment to meals.

Xujia Tangyuan Xujia Tangyuan is a kind of Yuanxiao with unique flavor made by Sanshengguan, a famous restaurant in the ancient city of Shangqiu.

Because the restaurant was founded by Xu Shufu and his two brothers in the 19th year of Guangxu's reign in the Qing Dynasty (1893), and is still run by Xu Minglin, the third generation descendant of the Xu family, it is called "Xu Family Tangyuan".

Xujia glutinous rice balls are mainly made of glutinous rice and an appropriate amount of millet flour. The outer skin is snow-white and crystal clear like jade when cooked. The filling is made of sugar, honey and various fruit ingredients.

There are many varieties, each with its own flavor, known as the "Eight Treasures of Honey Juice".

Xujia glutinous rice balls can be cooked in 10 minutes. They are soft, sticky and tasty. They have a honey-sweet taste and a strong fruity flavor. They will not get greasy after being eaten for a long time. They are a famous flavor food in Shangqiu.

Shrimp Roasted Vegetarian Shrimp Roast Vegetable is a famous dish in the ancient city of Guide during the Ming and Qing Dynasties.

In the late Qing Dynasty, the old chef Guan Heqing made shrimp rooster special every time he entertained ministers.

During the Republic of China, chefs Chen Sirong and Chen Siming advanced the cooking techniques for serving dishes and promoted the cuisine from official cuisine to restaurant cuisine.

The main raw materials of shrimp roe are gluten and shrimp, and the ingredients include chicken skin, shiitake mushrooms, white fungus, chicken and duck soup, etc.

The preparation method is: fry the gluten in warm oil, tear it into pieces, then add shrimp, chicken skin, mushrooms, white fungus, chicken and duck soup, and simmer the soup to reduce the juice.

The shrimp roasted vegetable has good aroma, taste and shape, and has a strong flavor of eastern Henan - heavy color, rich aroma, thick soup and thorough fire.

Soup Xiayi is one of the famous dishes in Henan snacks.

Guocun Roast Chicken Guocun Roast Chicken is one of the famous traditional dishes in Shangqiu County, with a history of more than 300 years.

The characteristics of this product are: tangy aroma, good color and delicious taste, tender and white meat, complete body, rotten but not greasy, and long aftertaste. For example, when the chicken legs are hot, put them on the plate, shake them gently, and the meat and bones will be separated.

The meat falls onto the plate.

In the 1950s, Meng Zhaoxing, the producer of Meng's roasted chicken, attended the Henan Provincial Science and Technology Exchange Conference twice and was named "roasted chicken expert" and "roasted chicken technician" by the province.

Songyue brand white sugar bean curd Songyue brand white sugar bean curd The Songyue brand white sugar bean curd produced by Shangqiu County Brewing Factory is a famous specialty of Dayoufeng Sauce Garden in Guide Prefecture.

Founded in the late Ming Dynasty and early Qing Dynasty, it has a history of more than 300 years. The founder, Li Dayou, was named Fengnian. At that time, the soy sauce garden production was booming.

By the 18th century, Meng Chunfa, the master of the soy sauce garden, painstakingly studied pickle technology. Based on the original craft, he absorbed the technical characteristics of the north and south, improved the operation, and created a unique style. "Da Youfeng" became famous all over the world.

White sugar tofu curd is golden and slightly red in color, with well-proportioned curd cubes, fine texture, rich aroma, moderate hardness and softness, neither rotten nor rotten, salty and palatable, and delicious.

It is an appetizer to increase food intake and a good gift to friends in neighboring countries.