The special foods in Kaifeng, Henan Province are: Kaifeng Bucket Chicken, kaifeng soup dumplings, Taosibao, Three Fresh Lotus Crisp and Kaifeng Braised Fish.

1. Kettle Chicken in Kaifeng

Kettle Chicken is a famous traditional dish in Kaifeng City, Henan Province. It is made of local high-quality hen and century-old soup. Bucket chicken is famous for its golden color, fat but not greasy, fresh and crisp, and the more chewy it is, the more fragrant it is. The main ingredient is chicken, and the main cooking process is cooking.

2. kaifeng soup dumplings

kaifeng soup dumplings is one of the famous foods in Kaifeng with a history of one hundred years. It is not only beautiful in form, but also exquisite and unique in content. Kaifeng soup dumplings is exquisite in material selection and fine in production. It is made of lean meat from pig hind legs as stuffing, refined powder as skin, and steamed by explosion fire.

3. Set of Four Treasures

Set of Four Treasures is a traditional local dish in Kaifeng City, Henan Province, which belongs to Henan cuisine. This dish is original, mellow, tender and not greasy, and has a variety of flavors. Founded in the late Qing Dynasty, it was created by Chen Yongxiang, a famous chef in Kaifeng, based on years of cooking experience. As the name implies, "four treasures" is to cook four excellent ingredients together.

4. Sanxian Lotus Crisp

Sanxian Lotus Crisp, a famous dish in Kaifeng, is a kind of snack made of white flour as the main material, and the stuffing in the snack is made of three different fillings. The taste is fragrant and sweet, and the cake is shaped like a budding lotus. The color is elegant and vivid, and the image is vivid. Sanxian Lotus Crisp, which looks like a budding lotus, is fragrant, crisp and delicious, and is a famous traditional cake in Kaifeng.

5, braised fish in Kaifeng

Everyone in Kaifeng knows that braised fish has a very important cooking process. First, the small crucian carp should be hung with flour, then fried until golden brown, and then cooked. The key is that the old soup can reflect the distinctive characteristics and quality of braised fish, with plenty of fish and beautiful soup.