Luoyang delicacies include Xin'an County/Tangmianjiao, Yanshi/Guxian Rouhe, Mengjin/Hengshui Braised Pork, and Ruyang County/Caidian Braised Pork.

?1. Xin'an County/Hot Noodle Corner ?Speaking of Xin'an County, foodies will definitely blurt out: Hot Noodle Corner.

?The hot noodle corner in Xin'an County has a history of more than 80 years and is very famous in Luoyang, Zhengzhou and other places.

The hot noodles just out of the pot are crystal clear, shaped like a crescent moon, and colored like jade.

Dip in the spicy and sour dipping sauce, bite through the paper-thin skin, and the aroma of the minced meat will bloom. Fresh, fragrant, salty, and strands will penetrate your taste buds. After swallowing the first bite, you can't wait to eat the next one right away.

Two mouths.

2. Yanshi/Guxian Rouhe? Guxian Rouhe, although it is called Rouhe, actually there are meat combinations and vegetable combinations, and you can choose both meat and vegetables freely.

The chef took out a round cake from the stove, banged it twice, cut a slit in the middle, and put the cut fillings inside.

The plump pig head meat is cut into thin slices, served with cucumber shreds and minced garlic, and filled into the whole sesame seed cake. It has the unique realness of Yanshi people and is super enjoyable to eat.

?3. Mengjin/Hengshui braised pork ?Mengjin Hengshui braised pork enjoys the reputation of "famous food in western Henan". Nowadays, braised pork restaurants use the secret recipe of braised pork passed down from ancestors.

Hengshui Braised Pork is ruddy in color. You don’t need to bite hard, the soft and rotten meat will fall off the bones. The fat is fat but not greasy, the clenbuterol is not greasy, the pork skin is full of elasticity, and the mouth is full of texture.

From pig head to pig tail, Mengjin people have made braised pork to the extreme.

Pig ears, pig intestines, pig belly, pig trotters, etc., the top, bottom, inside and outside of the pig can be made delicious.

?4. Ruyang County/Caidian Braised Pork? Caidian Braised Pork has now become the iconic delicacy of Ruyang. It is a secret recipe passed down from ancestors and stewed in old soup. The braised meat is ruddy in color and full of fragrance.

The braised pork is alternately fat and lean. The ones with skin and meat are the most delicious. They are full of collagen, salty and chewy.

The traditional way of eating braised pork is to cut the braised pork into pieces, serve with onions, garlic, sprinkle with chopped green onion, pour in the marinade and stir evenly, then serve with the unique five-spice sesame cake, the steamed bun is crispy and fragrant with meat.