Kaifeng specialties include: sheep intestines, braised fish, fried steamed buns, Kaifeng soup dumplings, cooked pear water with rock sugar, etc.

1. Sheep double intestines Sheep double intestines are one of the Yuyan feasts. They are made from the large and small intestines of sheep. According to "Old Kaifeng", most of the people selling sheep double intestines did not have fixed stalls in the past.

The children peddled along the street. In front of the burden was a small stove burning with chopped wood, and on top of the stove was a small deep pot for boiling soup. At the back of the burden were placed pre-boiled soup, intestines, and bowls and chopsticks.

After liberation, people selling sheep intestines had fixed stalls.

2. Braised Yellow Fish The braised yellow fish is made of selected Yellow River grass carp and small crucian carp as the main ingredients. After deep-frying, it is mixed with aniseed and stewed in stewed soup.

Only after you taste it will you know that the Kaifeng snack braised fish is extraordinary.

Old Kaifeng people all know that the most important cooking technique of braised fish is to first batter these small crucian carps with flour, then fry them until golden brown, and then cook them. The key is that this pot of old soup can reflect the flavor of the braised fish.

Distinctive characteristics and quality, plenty of fish and delicious soup.

3. Fried buns Fried buns are a famous snack in Kaifeng. Fried buns are sold in many places in Kaifeng.

Pan-fried steamed buns require careful selection of ingredients and strict requirements.

The noodles need good noodles and the meat needs good meat. Only white scallions are used to peel the ginger and scallions. For the aniseed noodles, we also buy peppercorns and aniseed and grind them ourselves.

In terms of operation, we insist on chopping the stuffing by hand instead of using a reamer.

After the steamed buns are put out of the pot, a layer of diluted water is poured over them (hence the name fried steamed buns), and the stuffing is mixed with finely ground sesame oil. When the steamed buns are taken out of the pan, they will smell fragrant from afar.

4. Kaifeng Xiaolong soup dumplings Kaifeng Xiaolong soup dumplings have a history of a hundred years, and the founder is Huang Jishan.

The current state-owned bun shop on the first floor operates a famous flavored pastry.

Its predecessor was the "First Floor Steamed Bun Restaurant", which specializes in soup-filled steamed buns and braised noodles.

The buns have clear fillings, white color and soft tendons, and the soup is oily and delicious.

The braised noodles are smooth and fragrant. The braised noodles are thick but not greasy. They stick to the noodles without coming off or runny. They are highly praised by diners.

5. Rock Sugar Ripe Pear Water Rock sugar ripe pear is made by cooking ripe pears with red dates, wolfberry, longan, large pieces of rock sugar, etc. The skin is brown and the flesh is white, crystal clear, sweet and refreshing. It is the best drink in dry winter.