The reason why Henan cuisine has not entered the eight major cuisines is largely due to the limitation of local production areas. As the largest wheat-producing area in the country, Henan's snacks overshadow its dishes.

The taste of Henan cuisine is the taste of the Huanghuai region. Eating noodles is too fierce, covering up the development of flavor dishes. Of course, it is also restricted by natural geographical conditions. However, the local snacks are really good. For example, fried buns, spicy soup, Daokou roast chicken, braised beef, etc. are all local delicacies.

In fact, Henan cuisine is the hall of honor of the eight major cuisines. It can be said that Henan cuisine is the mother of the eight major cuisines. Dishes that suit local tastes are the most down-to-earth dishes. Henan cuisine, classic or homemade, mediocre or brilliant, all have the same word as "middle".

In terms of dishes alone, Henan cuisine does not have any strong players.

Henan cuisine is salty in the east, sour in the west, spicy in the south and salty in the north. However, apart from the salty aroma, these four flavors are not very exciting. Henan cuisine is not as spicy as Sichuan and Hunan cuisine, nor as elegant as state banquet cuisine, nor as rich in red sauce as the local cuisine in Shanghai.

In terms of color, it is not outstanding and refined enough. It focuses on the cooking of poultry and meat. The changes in fresh water and river food are too conservative, and it is not as sophisticated as Shandong cuisine. It is bound to be refined when it is eaten on land and sea.