1. Dingwan Hot Tofu: The freshly made hot tofu is cut into irregular diamond shapes, placed on a special blue and white porcelain plate, and topped with the prepared chili sauce, toon sauce, and sesame seeds, in red, green, and yellow colors.

The combination is exciting and enough to whet your appetite.

Smelling the mixture of fresh, spicy and fresh fragrance, use chopsticks to pick up a piece of hot tofu topped with sauce and put it into your mouth. The smooth and tender hot tofu is mixed with the slightly spicy flavor of chili sauce and the rich toon sauce.

The umami flavor and rich aroma of sesame sauce.

2. Youxuanmo is a kind of baked bun.

First, roll the mixed white flour into a round piece, add sesame oil, salt, allspice powder, and chopped green onion. Roll it into a strip from one side, then roll it into a cone shape from one end, flatten it, roll it into a round piece, and put it into the pot.

When done, turn several times while baking.

The steamed bun baked by this method forms a spiral shape, so it is called oil spiral steamed bun.

This steamed bun tastes charred on the outside and soft on the inside, salty and delicious. It is a specialty food that everyone loves.

3. Fancheng Beef Luohe Specialty Fancheng Beef: Fancheng Hongjia Spiced Beef is well-known throughout China and has a long history of more than 400 years.

Fancheng beef is made with fine workmanship, using selected 1-3-year-old male cattle from Central Plains as raw materials, supplemented by more than 20 kinds of precious Chinese medicinal materials. It is processed through multiple processes such as pickling, steaming and cooking.

Fancheng beef is far away from dirty water sources, which reduces the dependence of parasites on it. It comes from the green grass-lined land of the Central Plains or the grassland where the wind blows the grass and the cattle and sheep are low. It is green and pollution-free.

4. Tribute Mahua Tribute Mahua originated from Luohe Mahua Village in Henan Province and has been passed down for more than 200 years.

County annals record: Qianlong of the Qing Dynasty visited the Yellow River ferry in the south. The wind was fragrant and he saw an old man cooking mahua in a roadside house. The fragrance was overflowing and he wanted to eat it.

The attendants tasted it with the emperor. It was crispy and delicious, and he praised it as a royal meal.

When local officials heard about it, they made tributes and were rewarded, and they were given the title of "Mahua Village".

Gong Mahua is made from wheat flour, refined vegetable oil and more than a dozen kinds of seasonings and is hand-cooked according to ancestral secret recipes. It has the characteristics of "crispy when eaten, bright like a lamp when lit, and remains unchanged for a long time. It is soft and loose when exposed to water."

5. Beiwudu Hu Spicy Soup Beiwudu Hu Spicy Soup can be regarded as a time-honored brand in the Central Plains.

It originated in the 5th year of Daoguang in the Qing Dynasty (1828 AD). At that time, merchants from Shanxi and Shaanxi Provinces established a Shanshan Guild Hall here. After the completion of the Guild Hall, they held a banquet for guests. Here, a chef from Taiyuan Prefecture cooked a dish that was well received by celebrities.

The soup praised by gentlemen is spicy spicy soup.

In the early morning, when the doors of major hotels are still closed, the aroma of spicy soup is already spreading, attracting people's appetite.

There are three greenhouses facing the street, with blue brick floors and dozens of tables and stools scattered around.

Clean dishes and chopsticks, a surging crowd of diners, and a fiery scene.

The authentic and famous Hu spicy soup stall is always crowded with people and it is hard to get a bowl.

No wonder some people say: If you can eat "baozi, steamed buns, spicy spicy soup", it will be a pleasant experience that will last for a long time.

6. Wuyang Gangzi Mo Wuyang Gangzi Mo is made of fine white flour and kneaded hundreds of times. The noodles are repeatedly squeezed with a thick wooden pole to make the noodles finer. They are then steamed in an iron pot over a slow fire.

The base of the steamed bun is golden in color and half an inch thick; the rolls of the steamed bun are white and wrapped in layers.

When eaten in the mouth, it moistens and softens the tendons, and when eaten, it remains strong for several days without becoming moldy or hard.