Sichuan cuisine, Hunan cuisine, and Cantonese cuisine are the cuisines we eat the most. Do you know about Henan cuisine?

The following will introduce you to the top ten classic traditional dishes in Henan, let’s take a look!

1. Sweet and Sour Soft Fish Baked Noodles Sweet and Sour Soft Fish Baked Noodles is a traditional famous dish in Kaifeng. It is prepared from two famous dishes: sweet and sour fried fish and baked noodles.

It is characterized by its jujube red color, softness and freshness; the baked noodles are as thin as hair, fluffy and crispy.

2. Pan-fried herring head and tail 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".

In the early years of the Republic of China, Kang Youwei first tasted this dish when he was studying in the ancient capital of Kaifeng, and he praised it as "the delicious dish cooked by Hou Jing".

The finished dish is maroon in color, fragrant and tender. When eating, put a piece of fish head in your mouth and suck it. Not only can the fish brain be sucked out, but the fish meat and skull will automatically separate, making people salivate.

3. Fried purple crispy pork is said to have been invented in the Ming Dynasty. Because of its crispy texture, it can be eaten in the same way as roast duck. In the late Qing Dynasty, Kaifeng chefs used purple crispy pork instead of barbecue to serve it to Cixi and Emperor Guangxu, which won the approval of the empress dowager and the emperor.

Since then, it has become a famous traditional dish in Henan.

Brown and yellow in color, smooth and shiny, charred on the outside and tender on the inside, fat but not greasy.

4. Sea cucumbers roasted with green onions. Sea cucumbers roasted with green onions is a traditional Henan dish.

Cut the sea cucumber into large pieces and the green onion into sections; put the sea cucumber in the stock, add cooking wine, and simmer over low heat for 20 minutes; stir-fry the peppercorns until fragrant and take them out; add in green onions and fry over low heat until brown; add sea cucumber, stock, salt, cooking wine,

Add soy sauce and pepper, simmer over low heat and add chicken essence to taste.

5. Peony agar-agar Luoyang agar-agar, also known as peony agar-agar, is a Henan cuisine.

The main ingredients are white radish, sea cucumber, squid and chicken.

The finished product of Luoyang agarwood only saw a peony flower as white as jade with dazzling color floating on the soup surface. The vegetable was fragrant and the flower was fresh, which won the applause of the distinguished guests.

A dazzling yellow peony flower floats on the soup surface. The flower is bright, the vegetables are fragrant, the soup is delicious, spicy and sour, smooth and delicious.

6. Braised Guangdou. Braised Guangdou is a famous traditional dish in Henan and has been considered a treasure for thousands of years.

This dish is made by grilling the soft and white Guangdu slices, then spreading them on a bamboo griddle, and grilling them with the best milk soup Xiaowu fire. The finished product is soft, tender, mellow and beautiful, and the soup is white and smooth, so it is

Also known as Bai Pa Guang Du.

7. Bianjing Roast Duck Bianjing has been known as the water city in the north of the Yangtze River since ancient times, so there is no shortage of duck dishes.

Bianjing duck was a famous restaurant dish in the Song Dynasty. The duck was cooked by simmering it with ashes, and later evolved into roasting it with fruit wood over an open fire.

Bianjing roast duck has crispy skin, tender and fragrant meat, and persimmon red color.

It can be consumed by people who have heat in the body and those who are physically weak or cold.

8. Fried eight-piece Henan restaurant waiter’s lyrics “Chop a chicken into eight pieces, it’s fragrant, tender and beautiful” is one of them.

This eight-petal chicken is the fried eight-piece chicken that has been used for more than 200 years.

This dish is made from four pieces of chicken legs and four pieces of chicken breast in late autumn. They are marinated with cooking wine, refined salt, soy sauce, and ginger juice to taste. Add oil to the pot over high heat. Stir up the fire until the slurry is thorough. Heat up and then fry.

It's crispy on the outside and tender on the inside.

It is very refreshing when eaten with salt and pepper or spicy soy sauce.

This dish was one of the four Henan dishes that Lu Xun loved to eat at that time. Writer Yao Xueyin praised it, "I like Henan's fried eight pieces the most, it is fragrant and tender."