1. Sweet and sour soft fried fish baked noodles, also known as fried fish baked noodles and carp baked noodles, is a famous historical dish of Henan cuisine.

The name of this dish comes from carp. Henan has benefited from the middle and lower reaches of the Yellow River. Golden carp has been a treasure for generations.

"It's not the fish that eats it, it's the carp in the river." This fish is on the market. There was a saying in the Song Dynasty that "it's worth a hundred gold to keep it home", which shows how precious it is.

The second is Henan cuisine's soft sauce, which is famous for its live juice.

2. Pan-fried herring head and tail. This dish has been famous in the Central Plains since the late Qing Dynasty and the early Republic of China, and is known as the "strange flavor".

Use big herring as the main ingredient, cut the head and tail with a skillful knife, place them on both ends of the grilling plate, chop the fish meat into round pieces and spread it between the head and tail.

Brown both sides of the pan and add winter bamboo shoots, shiitake mushrooms and scallions as ingredients. Add broth to the pan and stir-fry over high heat until the juice is reduced.

The sauce is thick, the fish is translucent, and the color is bright red.

When eaten, the head is crispy, the meat is tender, and the flavor is mellow.

In the early years of the Republic of China, Kang Youwei visited Bianjing to study. After tasting this dish, he praised it as "the taste of cooking Hou's mackerel". Kang Jun knew the taste, but the meaning was still unfinished. He also wrote on a fan "My confidant and younger brother Kang Youwei in the sea" and presented it to Huang Runsheng, the stove head of another village, which became a piece of literature and literature.

A story about the friendship between famous chefs.

3. Fried purple crispy pork, known as "Roast Duck". This dish uses hard pork belly, which is soaked, flattened and sliced. It is marinated with onions, ginger, anise, perilla leaves and seasonings and then steamed.

Fry for another forty or fifty minutes.

When frying, repeatedly apply balsamic vinegar on the skin of the meat until it turns golden red and the skin is crispy. Slice it and put it on a plate. Serve it with scallions, sweet noodle sauce, lotus leaves or pancakes. It is crispy, fragrant, fat but not greasy. It is like roast duck but better than roast duck.

4. Peony swallowtail, formerly known as Luoyang swallowtail.

Outside Luoyang, it is often called vegetarian agarwood or fake agarwood, and it is also the first dish of Luoyang water banquet.

This dish is made very carefully. It uses white radish cut into thin strips, soaked, air-dried, mixed with mung bean flour and gravy, then steamed in a cage for a while, then torn into pieces in cold water and seasoned with salt.

Then steam it into silk that looks like a bird's nest.

5. Braised Guangdu. Guangdu became a tribute in the Tang Dynasty and gradually became popular in wine shops in the Song Dynasty.

It has been a treasure for thousands of years.

When this food is put into dishes, it needs to be cooked for 70% of the time and 30% for cooking. The best way is to grill it.

Grilled steak in Henan cuisine is unique.

For hundreds of years, "grilling vegetables without thickening them, making them stick naturally" has become the common standard and pursuit of cooks and diners.

Braised Guangdu, as the first dish of the traditional high-end banquet Guangdu Banquet, is the embodiment of this standard and pursuit.