Xinye Saozi, Bowang Guokui, Baitugang Spicy Chicken, Xichuan Sauerkraut, Wangdian Huoshao

Xinye Saozi, Bowang Guokui, Baitugang Spicy Chicken, Xichuan Sauerkraut, Wangdian Huoshao.

Xinye Saozi

Xinye Saozi is made of fresh beef, pepper and aniseed with special technology. It is delicious, fat but not greasy, and can be stored for a long time, which is a major feature of Nanyang.

bowang guokui

bowang guokui is a special food baked with white flour. It looks like a pot and a helmet, and it is white all over, like being dried raw. It is more than a foot in diameter and two inches thick, each weighing four pounds. It is crisp, fragrant and refreshing, chewy and hungry, and it will not be bad for a long time. It is made by repeatedly knead fermented flour and dry flour into a shield-shaped pot kang. aft both sides are coagulated, several pot helmets are stac and placed in that pot, and steamed with slow fire until cooked without adding water. The baked pot helmet is not burnt or burnt, and it has the color of raw noodles and the taste of cooked buns.

baitugang spicy chicken

baitugang spicy chicken uses native chicken and chili pepper as the main raw materials, piles the chicken into blocks, stir-fries the chicken with iron pan, vegetable oil and pepper to remove water, and when the chicken itself is fried with meat oil, pours it into a pressure cooker and simmers with boiling water for 1-15 minutes, then drips ground sesame oil, and adds seasonings such as monosodium glutamate, onion and ginger to serve. Baitugang spicy chicken is a famous local snack in Nanyang, which is produced in Nanzhao. As a famous local brand, spicy chicken has been listed as one of the cuisines of Henan cuisine.

Xichuan Sauerkraut

Xichuan Sauerkraut is a unique vegetable fermented food in Xichuan County, Nanyang City, Henan Province. Its raw materials include thorn vegetables, sweet potato leaves, dandelion leaves, sesame leaves, small rapeseed, lettuce leaves and radish tassels. The sauerkraut made by the same method in other places lost its original characteristics because of the different water quality.

Wangdian fire

Wangdian fire started in the early Qing Dynasty. It is round, about one inch thick and weighs two taels. It contains chopped green onion, sesame oil, salt and chili pepper, and then it is baked in a charcoal stove. The finished product is orange-yellow, burnt and crisp, and the fragrance is very attractive.