Huimian Noodles, Zhengzhou

Henan pasta has many advantages, and Huimian Noodles is one of the representatives. This noodle was also called soup cake in the Han and Wei Dynasties. After the Tang Dynasty, its name gradually changed. In the Song Dynasty, Bianjing restaurant had the supply of "noodles with meat and noodles with great Olympics", and later it was called mutton Huimian Noodles, which was soft and smooth in texture and warm in soup. Daxing, Huimian Noodles, Zhengzhou, was founded in 198s. Thanks to the reform and opening-up, a large number of floating population and a great increase in the demand of catering industry, Huimian Noodles, a mutton with an old name "Heji", took the lead, followed by the sudden emergence of Sanxian Huimian Noodles in Xiaoji, which developed rapidly. In the past 2 years, it has not only become the city name card of Zhengzhou's catering, but also become another style of Henan and Zhengzhou with a bowl in hand. Stewed flour is made of high-quality wheat flour. Add eggs and salt, and knead it into flour when kneading. After repeated kneading, it will be tough, pulled into small doses, kneaded into sheets and touched with sesame oil on both sides. When cooking noodles, it shakes several times, and the dough becomes thin from thick to thin, and it is pulled into thin noodles with a width of about 2 cm. It is not easy to break after several ups and downs in boiling water, and the noodles are divided into four or two. The fragrance of Huimian Noodles lies in the soup, which is made of hill mutton and leg bones. Adding traditional Chinese medicines such as Radix Codonopsis, Radix Angelicae Sinensis, Radix Astragali, Radix Angelicae Dahuricae, and Fructus Lycii for one day can not only remove the smell of mutton, but also reduce the internal heat of mutton, which is very nourishing. Scoop a few spoonfuls of broth, and put fresh Huimian Noodles and a little sweet potato powder directly into the broth to cook. Huimian Noodles is as smooth as lily petals, smooth on the outside and tough on the inside, and the umami flavor of the soup penetrates into the noodles, which is delicious and fragrant; Add a few pieces of mutton, with medlar, day lily, fungus, quail eggs and so on. When serving, you should bring small dishes such as coriander, Chili oil, sugar and garlic, which are more delicious. Bite off the noodles in small pieces, drink some soup, and clip the mutton. The color, smell and taste are enough. It's also a pleasure to see the master below. Thin noodles are stretched into long thin strips. Like a musician conducting music, but also like a magician playing superb skills. The white dough, flying up and down, is like Youlong dancing, like colored silk playing with flowers, and it's easy to cook in an instant. Before you can see what's going on, the noodles have been cooked. The soup is white and delicious, and the noodles are smooth and tough. Put a few large pieces of mutton, supplemented by shredded seaweed, bean curd, vermicelli, coriander, quail eggs, etc., and then take out small dishes such as coriander, Chili oil, sugar and garlic when serving, which tastes better, so a big bowl of nourishing Huimian Noodles is placed in front of you. Sesame sauce, salt, monosodium glutamate, etc. are often placed at the bottom of the bowl. Pick them with chopsticks before eating. That smells delicious!

kaifeng soup dumplings Zi

A soup-filled dumpling is a steamed stuffed bun with soup in it. Soup-filled buns used to be the royal food in the Northern Song Dynasty. kaifeng soup dumplings is not only beautiful in form, but also exquisite and unique in content. Meat and fresh soup live together in one room, and eating them will integrate noodles, meat and soup in the North, which is an integrated charm. A soup-filling bag is a steamed stuffed bun with soup in it. Soup-filled buns used to be the royal food in the Northern Song Dynasty. kaifeng soup dumplings is not only beautiful in form, but also exquisite and unique in content. Meat and fresh soup live together in one room, and eating them will integrate noodles, meat and soup in the North, which is an integrated charm. Eating kaifeng soup dumplings seeds is an important process. The soup dumplings are thin, white as Jingdezhen fine porcelain, and have a sense of transparency. There are 32 creases on the steamed stuffed bun, which are extremely even. Looking at it on a white porcelain plate, the soup dumplings are like white chrysanthemums, lifted and clamped, and hung like lanterns. This aesthetic appreciation process is indispensable. Eat it, there is meat stuffing inside, and there is fresh soup at the bottom. Just remember, when you eat soup dumplings, you should pay attention to the bottom. When you eat them horizontally, before the soup is absorbed, the soup will flow to your hands along the chopsticks, lift your wrist and suck them, and the soup will flow along your arm and reach your vest. Eating soup dumplings and scalding vests exists in theory. Therefore, when eating soup dumplings, you must concentrate on eating, and you can't look around. When eating soup dumplings, the existence of soup ranks first, followed by meat stuffing and dough. Soup is like poetry, meat stuffing is for prose, and dough is for fiction. Because novels are all-inclusive, prose is a little pithy, and poetry is the essence of the text. Therefore, eating soup dumplings is the first to remember the freshness of soup. Meat stuffing is almost like soup entering the sense of taste, and the dough is almost negligible except for chewing. This is the experience of southerners eating northland. I wonder if northerners rank first. Kaifeng soup dumplings Zi is made by combining the three characteristics of Tianjin Goubuli steamed stuffed bun, semi-fried noodles and the delicious taste of kaifeng soup dumplings Zi juice, which makes it both fashionable and traditional, white as jade, rich in soup, extremely delicious and wonderful, and won the praise of our customers.

Flowering buns

Flowering buns can be traced back to the Jin Dynasty, when there were steamed cakes in the shape of a cross. Today's flower steamed buns are made by adding appropriate amount of white sugar to the dough after it is fully fermented, and then adding agent, forming and steaming after it is boiled to a certain extent. After maturity, the top of the steamed bun blooms evenly like a flower, so it is called a flowering steamed bun with a sweet taste. "Hua Hua Mo", also known as "Cage Cake" and "Silver Ruyi", is an ancient snack made by steaming wheat flour. Flowering steamed buns are said to be the favorite food of Zhu Yuanzhang when he was a child. According to legend, Zhu Yuanzhang was born in a poor family when he was a child. He fled from Anhui with his mother and came to Cilin Mountain in Zhangzi County, Shanxi Province. When he was a servant of Bai Yuanwei, a baiwenhang, he often helped Ma Xiuying, the daughter of Master Ma in the kitchen, to light a fire and do odd jobs. They hit it off, and Ma Xiuying often secretly took something delicious for Zhu Yuanzhang. Zhu Yuanzhang likes to eat steamed buns. Later, Zhu Yuanzhang invited Ma Xiuying to join the army in Guo Zixing, Ma Xiuying became an army cook, and Zhu Yuanzhang became a warrior who could be good at fighting. Whenever Zhu Yuanzhang came back from winning the battle, Ma Xiuying personally steamed the flowering buns to comfort Zhu Yuanzhang. After he unified the world, the ministers gave a big banquet and ordered the imperial kitchen to make flowering buns, but the chef could not, and Zhu Yuanzhang scolded him. Ma Xiuying, the Empress, was invited to give advice, and Zhu Yuanzhang ate his delicious flowering buns. Mo Zhu, the son of Zhu Yuanzhang, also liked to eat steamed buns when he lived in the imperial city of Luzhou. However, at that time, the flowering buns were not made of refined flour today, but made of white jade noodles. At that time, the people in Luzhou also called them "dim sum", because the top of the steamed flowering buns was made of red pigment, so it was a dim sum.

Shuijianbao

Shuijianbao, a famous food in Qilu, has a history of more than 5 years. Now it is mainly known as Qiaozhuang Town (Caizhai Village) in Boxing County, and it is mostly distributed in towns and villages in the northeast of Boxing County. Lijin, where the Yellow River in Wan Li flows into the sea, has outstanding people, rich products, developed agriculture and mulberry, and prosperous culture. During the Ming and Qing Dynasties, it was the intersection center and famous commercial port of Haihe River, with merchants and shops, and unique fried dumplings came into being. Boiling, steaming and frying are integrated in the cooking process. Just out of the pan, the water-fried bag is delicious because it has the wonderful combination of boiling, steaming and frying. Its color is golden, one side is crisp, three sides are soft and tender, crisp but not hard, fragrant but not greasy, and its taste is delicious. Its eaters are full of praise and famous everywhere. Shuijianbao originated in Lijin County, and has spread all over most parts of China after a hundred years, which also enables more people to have a taste of the delicious Shuijianbao. Henan fried dumplings are the most famous in Jiaodian Village, Pingdingshan City. The fried dumplings in Jiaodian Village have a unique taste, and it is another taste with its local hot soup. If you want to eat authentic food here, don't go to the wrong place. The best fried dumplings in Jiaodian are the authentic old steamed stuffed bun shop of Master Pang's family. Shuijianbao is a popular snack, with good quality and low price, and its production is not affected by the four seasons. It has always been a best-selling local snack. Become a popular food for the people. All counties and cities are engaged in this industry, and their business is very good, which is very popular with local residents and tourists. The shape and size of the decoction bag are different, such as persimmon, with golden crispy paper-like dough pieces on the top and bottom, crisp outside and fresh inside, and good taste. The background color is golden, crisp, the stuffing is fragrant and delicious, and the color and smell are good.

instant noodle corner

Xin' an instant noodle corner, a traditional snack, was founded in 1914, the third year of the Republic of China, with a history of more than 8 years. From time to time, Kaifeng people were the boss and Wang Jindou, a native of this county, opened a restaurant in Xin 'an County Railway Station and sold "Laoren Hot Noodles Corner". Due to the scientific formula and exquisite production, the instant noodles are tight in skin, glittering and translucent, shaped like a crescent moon, colored like jade, fresh and fragrant, not greasy, delicious and delicious, and sometimes have the reputation of "being famous for three thousand miles in Longhai, and the taste is the first in Heluo". After the death of the boss, Wang Jindou changed his name to "Lao Wang Tang Mianjiao", and his son Wang Defa inherited his father's business, which enabled this flavor snack to develop. In 198, Wang Defa was invited to teach in Zhengzhou. Up to now, Luoyang, Zhengzhou and other places have franchised "Xin 'an County Hot Noodles Corner" restaurants. In recent years, Xin 'an "Fangji Instant Noodles Corner" has been innovated on the basis of traditional technology, with better flavor. Since 1986, it has been rated as "Luoyang Famous Snack" for many times, and in 1993, it was invited to participate in Beijing's "Asian Games" food festival, which was widely praised. Its practice is: select fresh pork at the shoulder and hip, fat and thin, chop the meat into powder, add a variety of seasonings and stir it into stuffing with raw juice broth; Scald the noodles with fresh boiling water, roll them into skin, wrap them into dumplings shaped like crescent moon, and steam them in a cage for 1 minutes. Compared with jiaozi, the special feature of the hot noodle angle is the rubber band. Because it is steamed, it generally won't break, and it is neat. It is said that this kind of food was invented by accident: someone made a mistake when making dough, boiled water into the basin, and burnt the dough-making agent, so he simply rolled the dough without hair into a dough sheet, and then filled it with stuffed buns to make a crescent-shaped food. People look at the novel shape of this food and want to eat it, so they get angry. There is also a story about the origin of Xin 'an instant noodle corner. According to legend, in the early years, there was a Dengzhou man named Deng Huanzhang, whose parents died when he was young, and he was accepted as an apprentice by a hotel owner. Once he accidentally dropped boiling water into a basin of noodles, he burned the dough agent, and was afraid that the master would blame him. In a hurry, he simply rolled the instant noodle into a crescent-shaped dough, filled it with stuffing, steamed it in a cage and picked it up for sale in the street. Unexpectedly, it was big.

Sour paste noodles

Sour paste noodles are made by fermenting ground mung bean flour paste until it is sour, adding water, boiling until it is cooked, then taking out the noodles, adding appropriate amount of flour into the flour paste to make it thick, and mixing the noodles. This noodle is seasoned with pepper oil and Chili oil, and served with celery and spinach. It tastes sour and spicy, and its paste flavor is unique. Luoyang paste noodle is the most famous. Luoyang paste noodles are traditional folk pasta in Luoyang, also called "paste rice". It is loved by Luoyang people and even foreigners because of its unique sour taste. The main ingredient of paste noodles is noodles, but the ingredients are the key. Because it is not the usual water that cooks the noodles, but a special sour soybean milk (also known as sour pulp). When eating, it will be better to add pepper and leek sauce according to your own taste. There is another feature of Luoyang paste noodles, which is more delicious after being cooled and reheated. Therefore, there are many folk sayings, such as "rice paste is heated three times without changing meat", "rice paste is heated three times without changing gold" and "rice paste is heated three times without giving it to a county official". When cooking, you will smell a faint sour taste, but when eating, its sour taste is almost dissolved in the material. Can't eat too much sour taste. Anyone who has drunk Luoyang paste noodles, when he mentions this snack, will immediately feel the lingering fragrance and endless aftertaste. Although it is a kind of noodle food in the Central Plains, its special raw materials and special methods make the taste of paste noodles completely different from that of ordinary noodles. Paste noodles also have an appetizing effect, which makes people want to eat after eating. Endless aftertaste! The development history of paste noodles in Luoyang is so long that it is impossible to verify it. As for the origin of the paste noodles, there used to be this saying: In those days, Liu Xiu was chased by Wang Mang, desperate and hungry. When he saw a paste room, he went in to look for something to eat. But there is no one in the room, and there is no food. There are only a few handfuls of dried noodles, and there is mung bean pulp in the jar, but it has been sour. He didn't care much, so he scooped a few spoonfuls of sour pulp and put all the existing dried noodles, leaves and dried beans into the pot to cook. The noodles were cooked, and when he opened the lid, he smelled the noodles with a faint sour smell, so he wolfed them all down, so that when he became an emperor, he always thought about the paste noodles of that year, so there was a paste noodle dish in the royal banquet, which has been passed down to this day.

Hu spicy soup

is a traditional soup snack. It has developed into one of the snacks that everyone in Henan loves and knows. Generally, there are many stalls selling Hu spicy soup in the streets and lanes in the morning. Oil cake, steamed stuffed bun, fried dough sticks and hot and sour soup are a delicious breakfast, and hot soup is a must in Henan snack series. It originated in the mid-Qing Dynasty, flourished in the early years of the Republic of China, and then the pattern was constantly renovated. Up to now, if you walk in the alley of Luoyang, you can see it everywhere. Why does a small bowl of hot soup last forever? With its popular taste and low price, it has always been the first choice for people to have breakfast. In hundreds of years' history, clever people in Henan have extended the way of eating Hu spicy soup, mixing bean curd with Hu spicy soup to drink, which is called "bean curd and Hu spicy soup mixed" for short. How is Hu spicy soup made? Stew the sweet potato vermicelli and chopped fat pork in an iron pot, and add peanuts, taro, yam, golden needle, fungus, dried ginger, cinnamon, gluten foam, etc. Hook in a proper amount of refined powder after it is ripe, and pay attention to stirring. Then add the seasoning, pepper, fennel, refined salt and soy sauce, and add a little sugar to make a pot of Hu spicy soup with good color and fragrance. Hu spicy soup is suitable for all seasons, regardless of winter and summer. Its taste is delicious and won people's favor. Therefore, if you can visit all parts of Henan in the future, don't miss the opportunity to drink this soup. Although most of the Hu spicy soup shops look small and unsanitary, this does not prove that there is no example of "failure outside, golden jade among them". If you drink too much Hu spicy soup, you can analyze it in the tone of the old Jianghu: "Hey, the more shabby the shop looks, the better the soup will be." Everyone knows that the shop is bullying customers, and the soup is well made. This is the golden signboard. No matter how dirty the store looks, as long as a bowl of delicious Hu spicy soup is served, don't say anything, just start drinking. However, there are many secrets to drinking Hu spicy soup. First, whether to add vinegar. It is not only spicy, but also sour. Second, people who drink meat or vegetables. Of course the meat is delicious, but the asking price is 5 cents higher. Third, whether to eat the impurities (gluten, diced beef, kelp) before drinking the soup, or even the soup with impurities is boring. The former is eating, the latter is drinking. If you haven't drunk it, you are definitely not a native of Henan. Beiwudu, a small town in Wuyang, Luohe, Henan Province, is famous for its stew and spicy soup. The rotten meat soup is fresh, spicy and tender, with endless aftertaste.

Bianjing Roast Duck

is a traditional food in Kaifeng with a long history. As early as the Northern Song Dynasty, roasted duck and roasted duck (both roast duck) were famous dishes in Bianjing restaurants and shops. After the Jin Dynasty broke Bianjing, a large number of craftsmen, artists and merchants in Bianjing moved to Jiankang (now Nanjing) and Lin 'an (now Hangzhou) with Zhao Gou, the king of Kang, and the roast duck became a delicacy of the folk and official families in the Southern Song Dynasty. Hong Mai, a scholar in the Southern Song Dynasty, recorded Wang Li, a famous chef and master of roast duck, in Yi Jian Zhi, which was the first famous roast duck teacher in China. When the Southern Song Dynasty was destroyed by the Yuan Dynasty, Bo Yan, the general of the Yuan Dynasty, moved skilled craftsmen from Lin 'an to metropolis (now Beijing), so that the roast duck production technology spread to Beijing, and the roast duck became a delicacy in Beijing courts and shops. With the changes and development of history, Bianjing roast duck technology has gradually spread to all directions, and various places have improved and developed on this basis, forming their own different flavors and characteristics. During the Ming and Qing Dynasties, the technology of roast duck developed to an exquisite level, which required not only more refined and detailed technology for roast duck, but also special feeding for ducks used in roast duck, so there appeared places for feeding ducks, such as goose and duck city, duck house and duck farm. At the end of the Qing Dynasty and the beginning of the Republic of China, there were restaurants such as another village and mountain view building in Kaifeng.