1. Xin'an Hot Noodle Dumplings: Xin'an Hot Noodle Dumplings are made with fine white flour as the skin, pork buttocks as the main filling, and an appropriate amount of green onions, leeks, cabbage hearts, ginger, and served with sugar, cooking wine, ground oil, and salt.

, MSG, etc.

Scald the noodles, roll them into thin sheets, wrap them into crescent-shaped dumplings, put them in a basket and steam them for ten minutes.

Its characteristics are that the skin is as thin as paper, the color is like jade, the five flavors are complete, and the fragrance is not greasy.

2. Hu spicy soup: Hu spicy soup is a unique snack in Luoyang.

It originated in the middle of the Qing Dynasty, became popular in the early years of the Republic of China, and has been constantly updated since then.

So far, if you walk in the streets and alleys of Luoyang, you can see it everywhere.

Why does a small bowl of spicy soup last so long?

With its popular taste and low price, it has always become people's first choice for breakfast. 3. Luoyang Bufan Soup: It has a history of more than 120 years.

The founder, Liu Zhensheng, has been passed down to three generations. His name is Liu Hulan and he is in his 70s.

The ingredients include mung bean powder, pepper, MSG, soy sauce, vinegar, fungus, vermicelli, kelp, dried shrimps, seaweed, chives, Jinzhen, and salt.

Use a small spoon to scoop some thin mung bean batter into the pan and pour it into a thin sheet similar to a spring roll. It will be cooked without turning it over, so it is called "no turning".

Put two crystal green "unturned" pieces on top of each other in a bowl, pour some hot pork bone soup on top, then add some vermicelli, yellow flowers, fungus, etc., and be willing to put some vinegar and pepper, so

A bowl of soup is ready without stirring.

When this soup is eaten in the mouth, it is soft without turning over, and has the aroma of beans when chewed. The soup is sour and spicy, with a long aftertaste. It is the first choice of Luoyang locals for late-night snacks. It is characterized by pure taste, spicy and sour taste, and

Oily but not greasy.

4. Paste noodles.

A snack that Luoyang people generally like to eat.

It is to put the soy milk at an appropriate temperature, ferment it and become sour, and then put it in a pot and heat it to about 80 degrees, and there will be a mushroom-shaped slurry on the liquid surface.

At this time, add a little sesame oil, stir repeatedly, and when it boils, put the noodles in the pot, preferably mixed noodles.

Stir the noodles to form a paste.

Then, add the prepared salt, chopped green onions, green beans, celery, leeks, and peppers.

5. Steamed bream: bream is produced in Yishui, so it is called "Yi bream".

It is famous for its simple preparation, light fragrance and pure taste.

During the Han and Tang Dynasties, this fish was often used to entertain distinguished guests.

According to legend, Bai Juyi, the great poet of the Tang Dynasty, and the poets of the "Nine Laohui" often ate this fish while drinking and composing poems.

6. Yanjia Mutton: It has been passed down for four generations and has a history of 1,500 years.

Yan Shunsheng, the second generation, innovated the mutton soup, making the soup more delicious with appropriate seasonings. From then on, Yan's mutton soup became famous in urban and rural areas of western Henan.

The characteristics of Yanjia mutton soup are: it uses fresh mutton, the meat is used on the same day, and the sheep is slaughtered on the same day; the spices are complete and the quantity is large.

Use pepper instead of chili pepper, the soup is salty and delicious.

7. Zhangjia Wonton: also known as "Mati Street Wonton".

The founder is Zhang Xu and it has a history of 150 years.

In 1920, Zhang Kun, the second generation descendant of Zhang family wontons, innovated and improved the ingredients and varieties, using white flour chicken, chicken blood, thin egg pancakes, ravioli, water vermicelli, mustard, etc. as the main ingredients; while using large oil, pepper

, soy sauce, chicken soup, pork soup, mature vinegar, etc. as auxiliary ingredients, with leeks and green onions in winter, and young leeks and Chinese toon in spring.

As a result, Zhangjia wontons have the characteristics of fine production, delicious taste, fragrant and palatable, and a combination of hot and sour, and gradually become famous.

8. Shang Kee Beef Soup: Shang Lao, a local from Wujia Street, has been in business for more than 40 years.

There are two kinds of beef soup, sweet and salty. Its characteristics are: the meat is fat and the soup is fresh, and the soup has all the ingredients. It uses fried chilies and garlic and mashes them together to make it taste particularly fresh.

Luoyang people love to eat beef steamed buns in the morning.

Take the steamed buns to soak, or buy the soup to soak in. Many people are surprised by the beef steamed buns. Today, people eat beef steamed buns no matter morning, noon or evening.

9. Pan Jinhe Roast Chicken: It has long been famous in Luoyang.

The founder, Pan Gensheng, and his son Pan Jinhe started the business in 1941. It is famous for its unique flavor and flexible management, so the business is prosperous and famous far and wide.

Today, Pan Jinhe Roast Chicken is run by Jin He’s son Shuan Zhu.

Ingredients: cloves, caoguo, rutabaga, cardamom, Dahui, Xiaohui, Zanthoxylum bungeanum, etc.

Features: Finely crafted, pure taste, yellow-red skin.

The meat is charred on the outside and tender on the inside, leaving a lingering aroma in your mouth after eating. It is sold far inside and outside the province.

There is a poem to prove it: "The reputation of delicious food is great, and customers come from thousands of miles away."

10. Luoyang Yancai: Luoyang’s unique flavor dish.

According to legend, when Wu Zetian lived in Luoyang, a large radish weighing several dozen kilograms grew in a vegetable field in Dongguan. The vegetable farmers thought it was a magical thing and presented it to Empress Wu Zetian. The imperial chef cut it into shreds, mixed it with powder, steamed it, and served it with

After the queen ate the delicious soup, she found it extremely delicious and had the flavor of bird's nest. She praised it so much that she named it "Yan Cai".

Later, it was introduced to the people, and over time, everyone called it "Luoyang Yancai" and it has been passed down to this day.