Zhoukou special cuisine

Da Zhoukou also has its own unique cuisine, which has become our food culture. It's not just about filling your stomach between meals and pursuing the level of not being hungry. Just because you have eaten these special foods doesn't mean? Can you eat? Come and have a look.

Xiaoyao hot soup

Hot soup originated in Jiajing period of Ming Dynasty. At that time, in order to win the favor of the emperor, Ge Lao Yan Song got a pair of flavoring drugs to help the emperor live longer from a monk, so as to burn soup and drink it. The soup is delicious and pleasing to the eye, so it is named "Yu Tang". After the death of the Ming Dynasty, Zhao Ji, the imperial chef, fled to Xiaoyao (now Xiaoyao Town, Xihua County) with this medicine and spread it to this place. Because of this, the local people have a spicy soup, so they renamed it "Hu Spicy Soup".

stir-fried panlong eel

stir-fried panlong eel has exquisite materials and fine workmanship. Eel must choose natural raw eel, which is dark brown in color and red in pepper. The practice should go through soaking, scalding, frying, stir-frying and other processes.

huaishan mutton

huaishan mutton is a specialty of shenqiu county, Zhoukou, Henan province. Shenqiu county Huai goat is a well-known goat variety in China. Because of its excellent skin quality, it is hankou road skin. Ace? And famous at home and abroad. It is mainly produced in Huaidian Town, shenqiu county on the Huanghuai Plain.

Liufu Crystal Elbow

Shenqiu Liufu's specialty crystal elbow: thick skin, many tendons, heavy gum and lean meat, cooked with skin, fat but not greasy. This specialty was recorded by Shenqiu County Records several years ago and is famous for hundreds of miles in the local area. Shenqiu Liufu Crystal Elbow has solid meat, thin skin and tender meat, and is particularly rich in nutrition. The choice of accessories is also very fine, and the place of origin is fixed. The manufacturing process is very complicated. The bought elbow has to go through several processes, such as soaking, unhairing, deboning, embryo-baking, pot-coding, sauce-making, pot-taking, juice-pouring and so on, which last for more than 6 hours.

kongji roast chicken

kongji roast chicken is a famous food in the world. Because its origin is in Xikongji, Luyi County, it is called Kongji roast chicken. Kongji roast chicken has a long history, and its unique smell is characterized by bright color, deep red in yellow, rotten and crisp meat, fat but not greasy, and attractive fragrance. The tender chicken bones can be eaten, and the old chicken bones are separated, and the flies don't bite in midsummer, which is not bad after being stored for several days, and has pharmacological effects of warming the middle warmer, dispelling cold, strengthening the spleen and appetizing. Therefore, it is welcomed by the masses and gradually developed into a unique traditional famous food.

hot bean curd with fixed wall

The hot bean curd with fixed wall is made of clear paste instead of gypsum. The bean curd is fine, tender and soft, and it is poured with special Chili juice (the main raw materials are pepper, sesame oil, refined salt, monosodium glutamate, Toona sinensis leaves, burnt peanuts, burnt sesame seeds, ginger, etc.), which is delicious.

Lvtan Fish Flavor

Lvtan Fish Flavor is a special food in Lvtan Township, Fugou County, Zhoukou City, Henan Province. Lvtan fish flavor is quite famous in Fugou, and the fish made is not greasy when you see the dishes, and it has the effects of nourishing yin and strengthening yang, warming the body and dispelling cold.

hand-made noodles with solid walls

Hand-made noodles with solid walls have their own unique features, which do not disperse when exposed to water, and the water is non-sticky, moist and cool. Look at its shape like a jade belt facing the wind; Look at its color like flying snow scales; Taste like the entrance of magnolia; It can be described as the best in the face! If it is served in a fine white porcelain bowl, it will be served with tomatoes and eggs, cucumber with garlic paste and cold beer. It will be beautiful! Great! What a pleasure to enjoy this delicious food!

testing dog meat

testing dog meat is a special flavor product of Luyi, and its authentic origin is in the testing set 25 kilometers west of Luyi County. Measuring dog meat is deeply loved by people because of its long history, pure taste, and pharmacological effects of enriching blood and benefiting qi and expelling cold and warm. Testing dog meat originated in the late Western Han Dynasty and has a history of nearly 2, years.

Guan Degong roast chicken

Guan Degong roast chicken, also known as "Guan Ji roast chicken", is a traditional flavor food in Zhoukou. Guanji roast chicken was created by Guan Hongbin, the grandfather of Guan Degong, during the Guangxu period of Qing Dynasty, and was well-known in Zhoukou and Luohe as early as the late Qing Dynasty and the early Republic of China. Guanji roast chicken has been passed down from generation to generation for 18 years. Guan Degong's experience in the production of roast chicken is to pay attention to the cultivation of soup stock, pay attention to ingredients and make fine processing. Guanji roast chicken has beautiful shape, good color and delicious taste, and the taste is not greasy. No matter whether it is hot or cold, as long as you shake the chicken leg, you can separate the flesh and blood. It is fascinating with its unique flavor. It is not only a good accompaniment to wine and holiday gifts, but also a delicacy for entertaining guests and holding wedding banquets. It is as famous as Daokou and Kongji roast chicken and is one of the three famous roast chickens in Henan Province.

Zuo Jia you Xuan pancake in Dancheng

Speaking of Zuo Jia you Xuan pancake,

Empress Dowager Cixi once ate it,

It was spread to Dancheng in the late Qing Dynasty, and

it was crispy and delicious.

Dengcheng pettitoes

Yeshi pettitoes in Dengcheng is a special food in Dengcheng, Shangshui County. It began in the Three Kingdoms period and went through dynasties. Enduring. Especially in the middle and late Qing Dynasty, Ye's trotters were called tributes and entered the royal family. Ye's ancestors used to cook in the palace of the Qing Dynasty for generations, drawing on other cuisines to make the finished trotters icing on the cake. Its appearance is fresh and moist, fresh and ribbed, its taste is fleshy and mellow, and its skin is crisp, refreshing and not greasy.

Luyi Mahu

Luyi Mahu is a special snack in Luyi City, Zhoukou City, Henan Province. Luyi Mama paste is made of local soybeans and millet, soaked and expanded, ground into foam, and boiled with juice. White as milk, fine without residue, smooth as fat, sweet and refreshing, not sub-milky, hence the name Ma (commonly referred to as milk) paste. Luyi mother paste is unique in China, and it is a kind of paste food made from soybeans and millet in Luyi area. Serve with salted soybeans when drinking. After drinking, the bowl is as clean as washing, and it is as top grade. If it is not clean, there must be corn mixed in, and its taste is not good. In the old days, Chen Jia's mother was the most important thing in the city.

Shenqiu Melaleuca Tofu

Shenqiu Melaleuca Tofu is a specialty of shenqiu county, Zhoukou City, Henan Province. Shenqiu Melaleuca Tofu is white as jade, mild and sweet, soft as a cake, with high nutritional value, and can be eaten in a variety of ways. It is a popular popular dish.

shenqiu county Huaidian Town is famous for its thousand-layer tofu on the north bank of Yinghe River, especially made by 75-year-old Li Zunxian, a descendant of the Five Dynasties? Melaleuca tofu? It has a unique flavor and is regarded as a local traditional famous product, which is deeply favored by people.

Wangjia spiced mutton head

Wangjia spiced mutton head is a special food in Huaiyang County, Zhoukou City, Henan Province. Its meat is tender, smooth, refreshing, bright in color, fragrant when eaten, fine and rotten without peculiar smell, and the meat is fat but not fishy. It has pharmacological effects of warming the middle warmer, dispelling cold, invigorating the spleen, stimulating appetite, nourishing and strengthening the body. Wangjia spiced sheep's head is a unique recipe for braised sheep's head in China, which was developed by Mr. Wang Qinyi, a Muslim of Hui nationality, on the basis of cooking sheep's head for a hundred years by his ancestors, and combining traditional and scientific methods.

Fengtang Geng Shi smoked chicken

Fengtang Geng Shi smoked chicken is a special food in Fengtang Township, Huaiyang County, Zhoukou City, Henan Province. It is characterized by golden color, crisp skin and bone, soft, rotten and tender, oily but not greasy, salty and delicious, with a light bacon flavor, and has the function of strengthening the spleen and protecting health. Geng Shi smoked chicken in Fengtang has a long history, which originated in Qing Dynasty and was introduced to the people from the court.

Taikang elbow

Taikang elbow is a famous flavor in the Central Plains. It is made of the finest pig elbow, supplemented by special and expensive materials and unique production process. What are its characteristics? Fat but not greasy, bright color, pleasant aroma, crisp and delicious. ? Known as? The best in the world? And famous in the central plains.

Kongji braised chicken

It was introduced into Kongji by He Mingdou from Maifutun in Taikang County more than 1 years ago. The first successor, Kong Zhaozhuo, passed on Kong Xianti and Kong Xianlai; Kong Xianlai passed on Kong Qinglian and Kong Qinggui. Kong Qinglian's painstaking efforts and excellent halogen skills made Kong Ji braised chicken famous overseas. Kong Qinglian nickname? Ma Auntie? , so Kong Ji braised chicken is called? Ma auntie braised chicken? . The ingredients are exquisite and the technology is fine; Slaughter live chickens, dry them in the sun, fry them in oil; Add more than a dozen kinds of seasonings. Soup stock? It is cooked with an open flame. It is famous for its smooth and crisp meat, rotten but not fetal, fat but not greasy, delicious color and strong alcohol, warming the middle warmer, benefiting blood, replenishing essence and marrow, promoting development and delaying aging.

Taikang corned beef

is produced in Taikang, Henan. Taikang corned beef is made from the meat slaughtered by local yellow cattle as the main raw material, with a variety of seasonings. When slaughtering, the blood should be drained to ensure that the meat is bright red; Be careful when peeling to keep the meat intact. After the skin is peeled off, the whole cow should be removed, usually 1 pieces for each cow. That is, two front legs, two neck heads, two ribs, two waist nests and two hind legs. After all of them are removed, they should be washed with clear water, aired thoroughly, and then put into the cylinder. When you go into the vat, put a layer of meat and sprinkle with salt. The ratio of salt to meat is 1:2, and it is best to add a small amount of nitrate to the salt, so that the salt can be stained into the meat quickly. After the tank is full, it is turned over twice a day. So that the beef is fresh and transparent in color, and the salting is fast and uniform. After continuous tumbling for more than ten days, all the salt water is soaked in the beef pieces, and two beef ribs are picked out and covered on them, and when to cook and fish. If you don't cook it, don't flip it again. If you flip it, the meat color will change from red to green, and the taste will be bad, but the best time is the first month of the first lunar month in October. When cooking, you usually use soup stock. To boil the meat, cold water is easy to poison the meat. When the meat is placed, the meat face down, and the meat can't be exposed to the water when it is soaked in water. Zanthoxylum bungeanum, anise, galangal, cardamom, Radix Astragali, Lugui and other condiments should be put in a small cloth bag and put into the pot with beef. First, use a large fire and gradually reduce the fire. Turn it once an hour, and after five hours, the meat can be boiled, and then turn it again to cease fire. Stew for two hours, when the broth is cooled to 5℃, take out the oil in the soup, and then fish the meat pieces. It is famous for its transparent red color and delicious rotten meat.

Roasted Pu-cai

Roasted Pu-cai is a famous dish unique to Huaiyang and listed as one of the local famous dishes in Henan Province. It is made from the tender buds at the lower end of Puzi, a special product of Chenghu Lake, with seasonings. Roasted Typha latifolia can be cooked separately or combined with meat, fish and eggs. There are shrimp-baked Typhoid, egg yolk-baked Typhoid and fish fillet-baked Typhoid.

salty beef in Huaidian, Shenqiu

Beef in Huaidian is fragrant and rotten. It has been passed down for 3 years in the Qing Dynasty, and its color is scarlet and delicious. It is salty and light, so it is suitable for eating.

As a native of Zhoukou, knowing the special food in Zhoukou will make you the person to talk about in Kan Kan at the dinner table. ;