1. Yanjia mutton soup has been passed down for four generations and has a history of 1,500 years.

Yan Shunsheng, the second generation, innovated the mutton soup, making the soup more delicious with appropriate seasonings. From then on, Yan's mutton soup became famous in urban and rural areas of western Henan.

The characteristics of Yanjia mutton soup are: it uses fresh mutton, the meat is used on the same day, and the sheep is slaughtered on the same day; the spices are complete and the quantity is large.

Use pepper instead of chili pepper, the soup is salty and delicious.

2. Xin'an Hot Noodle Dumplings, a famous local snack, Xin'an Hot Noodle Dumplings, have a history of more than 70 years and have long been famous on the Longhai Railway.

There are restaurants in Luoyang, Zhengzhou and other places today.

It was created by Mr. Ren, who was born in Kaifeng in 1874. He worked as an apprentice at the "Youyixin" restaurant in Kaifeng when he was young.

In the third year of the Republic of China, the railway was built to Shaanzhou, and Lao Ren settled in Xin'an County and opened Lao Ren Hot Noodles and Dumpling House on the south side of the train station.

Lao Ren hot noodle dumplings are famous for their quality and unique flavor. They are famous on the Longhai line. The number of eaters is increasing and the supply exceeds the demand.

Dozens of restaurants near the station have switched to selling hot noodle dumplings. Although they are not as delicious as "Laoren hot noodle dumplings", Xin'an hot noodle dumplings have become famous far and wide.

3. Slurry noodles are also called sour noodles. The reason is that the fermented slurry is full of sourness. The most important thing is to beat it. The commonly used slurries are mung bean milk and batter (others include sweet potato slurry, etc., which must wait until the season)

, and the tastiest mung bean milk is most commonly used in households.

The pulp making process is actually fermentation. Put in the fermentation material, add an appropriate amount of water, add a little koji, and then leave it for 24-48 hours. It can be used when the fermentation material dissolves or the pulp tastes mellow.

4. Zhangjia Wonton is also known as "Mati Street Wonton".

The founder of Zhangjia Wonton is Zhang Xu.

Zhangjia Wonton has a history of 150 years.

In 1920, Zhang Kun, the second generation descendant of Zhang family wontons, innovated and improved the ingredients and varieties, using white flour chicken, chicken blood, thin egg pancakes, ravioli, water vermicelli, mustard, etc. as the main ingredients; while using large oil, pepper

, soy sauce, chicken soup, pork soup, mature vinegar, etc. as auxiliary ingredients, with leeks and green onions in winter, and young leeks and Chinese toon in spring.

As a result, Zhangjia wontons have the characteristics of fine production, delicious taste, fragrant and palatable, and a combination of sour and spicy. Zhangjia wontons gradually become famous.

5. Shang Kee Beef Soup is available in sweet and salty varieties. Its characteristics are: fresh meat fat soup, complete soup ingredients, deep-fried chili peppers and garlic, soaked and mashed together, and the taste is particularly fresh.

Luoyang people love to eat beef steamed buns in the morning.

Take the steamed buns to soak, or buy the soup to soak in. Many people eat beef steamed buns. Today, people eat beef steamed buns no matter morning, noon or evening.

6. Luoyang Bufan Tang has a history of more than 120 years.

Liu Zhensheng, founder of Luoyang Bufan Soup.

It has been passed down to three generations. His name is Liu Hulan and he is in his 70s.

For the authentic Luoyang Bufan Soup, we recommend going to Laocheng Juye Park.

Luoyang non-turning soup ingredients: mung bean powder, pepper, monosodium glutamate, soy sauce, vinegar, fungus, vermicelli, kelp, dried shrimps, seaweed, chives, Jinzhen, salt.

Luoyang's non-turning soup making process: As the name suggests, the pre-made pancakes (preferably mung bean pancakes) are placed on top of the soup stock. When the water in the pot is rolling, the pancakes are not turned over!

Features of Luoyang Bufan Soup: pure taste, spicy and sour taste, oily but not greasy, unique.

7. Hu spicy soup is a soup snack native to Henan.

As the name suggests, spicy spicy soup with pepper and chili peppers and bone soup as the base is fragrant and spicy. It has developed into one of the snacks that everyone in Henan loves and knows. Usually there are many selling spicy spicy soup on the streets in the early morning.

stall.

Fried buns, fried dough sticks and hot and sour soup are a delicious breakfast.

8.

Luoyang Yancai, also known as "Fake Yancai" and "Peony Yancai", is a delicacy with local characteristics in western Henan.

It has always been listed as the first dish of "Luoyang Water Banquet".

"Luoyang Water Banquet" originated in the Tang Dynasty and has a history of more than 1,000 years. There are 24 dishes in the banquet, including eight cold dishes, four main dishes, eight middle dishes, and four table dishes. Except for the cold dishes, all are served with soup, hence the name "Luoyang Water Banquet"

Water mat".

According to legend, during the reign of Emperor Wu of the Tang Dynasty, Empress Wu Zetian visited the Xianju Palace in Luoyang. She happened to see a huge white radish growing in Xiayuan Village, east of the city. The people regarded it as a rare treasure and brought it to the palace as tribute.

After careful consideration by the imperial chef, a soup dish that retains the flavor of the imperial meal is made.

After tasting it, the Queen praised it for its refreshing taste and refreshing taste. Seeing that its shape resembled bird's nest silk, she immediately named it "fake agarwood". Since then, restaurants and restaurants have imitated it and it has been passed down to this day.

9. Carp leaps over Longmen Carp is a famous fish in the Yellow River. It has been said since ancient times that "Luo carp and bream are as valuable as cattle and sheep".

The meat is tender, delicious and nutritious, and is famous both at home and abroad.

The carp jumping over the dragon gate has a beautiful shape and auspicious meaning.

I saw the cooked carp, head raised on the plate, lifelike, as if ready to leap up.

In addition, it is set off by green mountains and looks like a gate, which makes it quite interesting in the countryside.

The food is infinitely delicious.

10. Steamed bream Fish is produced in Yishui, so it is called "Yi bream".

It is famous for its simple preparation, light fragrance and pure taste.

During the Han and Tang Dynasties, this fish was often used to entertain distinguished guests.

According to legend, the great poet Bai Juyi of the Tang Dynasty and the poets of the "Nine Laohui" often ate this fish when they were drinking and composing poems... 11. Longevity fish is a dish with medicinal value.