1. Baked noodles with sweet and sour fish is a special traditional dish in Kaifeng, belonging to Henan cuisine. It is made of two famous dishes, sweet and sour fried fish and roasted noodles. Sweet and sour fried fish has a long history. According to the Tokyo-China Dream, it was popular in the Tokyo market in the Northern Song Dynasty.
It uses carp, especially the Yellow River carp, as high-grade raw materials. After preliminary processing, it uses a bevel knife to cut both sides of the fish into ripples and fry them thoroughly in a hot oil pan. Then add a proper amount of sugar, balsamic vinegar, Jiang Mo, cooking wine, salt and other condiments, add boiling water, tap water, bake the juice with oil until the oil and sweet and sour juice are completely blended, add fried fish and pour the sauce. Its color is Bordeaux, fresh and fragrant, sweet and sour, slightly salty in acid. Baked noodles are also called Longxu Noodles.
2. Fried herring head and tail is a traditional dish in Kaifeng, belonging to Henan cuisine. This dish is purple in color, fragrant and smooth. When eating, put a fish head in your mouth and suck it. Not only can you suck out the fish brain, but the fish will automatically separate from the skull, which makes people salivate. At the end of the Qing Dynasty and the beginning of the Republic of China, it was quite famous in the Central Plains, known as the "strange smell". In the early years of the Republic of China, Kang Youwei began to taste this dish when he visited Kaifeng, the ancient capital, and was known as "delicious cooking Hou Jing". Kang Jun is well aware of the taste, but his intention is still unfinished. He also wrote a fan of "However, China holds our friendship, my brother Kang Youwei" and gave it to Huang Runsheng, a kitchen stove in another village, which became a much-told story about the intersection of literati and famous chefs.
3. Fried purple crispy meat is a traditional dish in Henan Province, belonging to Henan cuisine. It has a history of 100 years. This dish is mainly ribs, which are repeatedly cooked, salted, steamed and fried. It has the characteristics of brownish yellow color, smooth and shiny, tender outside and fat inside, but not greasy. It tastes better with onion segments and sweet noodle sauce. It is named for its brown color and Huang Zihong, and its flavor is even comparable to that of roast duck, so it is also called "roast duck".
4. Baguangdu is a famous traditional dish, which belongs to Henan cuisine. As the first dish of traditional high-end banquet, it is the embodiment of this standard and pursuit. This dish is made of soft, white and bright pieces of Guangzhou belly, slaughtered, spread on bamboo rafts and roasted with good milk soup over low heat. The finished product is soft, tender, mellow and delicious, and the soup is white, bright and smooth, so it is also called Baiba Guangzhou belly. Braised tripe is a traditional dish in Henan province, which has been listed as a treasure for thousands of years.
Be praised and talked about. Wide belly is also called fish belly, swim bladder and fish glue. It has been listed as one of the "eight treasures in the sea" since ancient times. It was first recorded in the Book of Qi Yao Min in the Northern Wei Dynasty. By the Tang and Song Dynasties, Guangdu had been listed as a tribute. Many books in the Song Dynasty recorded wide bellies and introduced dishes.
5. Luoyang Yan, also known as Peony Yan, is a unique traditional dish in Luoyang, Henan Province. It belongs to Henan cuisine. The main ingredients are white radish, sea cucumber and? Squid and chicken. The finished Luoyang swallow dish only saw white peony flowers with dazzling colors floating on the noodle soup, and the dish was delicious and fresh, which won applause from all the guests.