For everyone, food is a physiological need, a taste of life, a way to maintain health, and an art.

Due to different geographical environments and cultural heritage, different places have different tastes.

When talking about Nanyang’s special snacks, we have to mention the following dishes. These are special snacks that are often eaten by Nanyang locals, such as: Tanghe from Donglaishun Restaurant at the west end of Hongmiao Road Jelly, fish-flavored preserved tomato. Xinyang cuisine, in a narrow sense, is a local cuisine, or a school of Jianghuai cuisine. Its basic definition is Xinyang cuisine in a geographical sense; from a macro perspective, it is a three-dimensional and comprehensive concept, including the material level. Xinyang cuisine on the cultural level and Xinyang cuisine on the technical level. The main raw materials of Xinyang cuisine include: mountain delicacies, aquatic products, wild vegetables, traditional processed ingredients and livestock and poultry. The taste is fresh and mild, with moderate saltiness and sweetness. Xinyang cuisine is salty, fragrant, slightly spicy, and mellow in flavor. The dishes are slightly heavy and have a smooth texture.

Compared with Sichuan cuisine, Xinyang cuisine is slightly spicy but not numb, and is in the spicy category; compared with Hunan cured meat, Xinyang cuisine is salty but not smoky; compared with Hubei cuisine, pepper The dosage is lighter than that of Hubei cuisine; compared with Henan cuisine, the taste is heavier and spicy. In terms of cooking techniques, the folk cooking methods of Xinyang cuisine are mainly stir-frying and stewing, followed by stewing, and there are also methods such as steaming, frying, deep-frying, stewing, and stewing. Methods such as pickling, waxing, and air-drying are often used to preserve raw materials.

The main flavors of Xinyang cuisine are salty, rotten, fragrant, slightly spicy, mellow, rich, slightly heavy in color and smooth. Compared with Sichuan cuisine, it is slightly spicy but not numb, and is in the spicy category. Compared with Hunan cuisine, it is salty but not smokey. Compared with E cuisine, the amount of pepper is lighter. Compared with E cuisine, the taste is lighter. Slightly salty, a bit spicy. This is probably related to the Xinyang people’s habit of drinking tea after a meal. Drinking tea after a meal can adjust the taste in time and refresh the appetite. This can be seen as an obvious example of tea and vegetables complementing each other.

There are also some special dishes in Xinyang cuisine, such as dry-roasted small yellow croaker, stir-fried river shrimp with leeks, stir-fried bean tendons with green vegetables, stir-fried parsley, casserole braised meat, tofu dregs, stinky tofu rolls, bacon, Braised pork, etc., all have unique flavors. Xinyang cuisine is particularly good at making river seafood. Among the 58 dishes that participated in the selection, more than 30 dishes were related to river seafood.

China’s five thousand years have created countless delicacies. I feel honored to be a son of China! I would like to wish my friends from Toutiao in advance good luck in their work and all their wishes come true in the new year!