Xiaolong soup dumplings Kaifeng Xiaolong soup dumplings have a history of a hundred years, and the founder is Huang Jishan.

The current state-owned bun shop on the first floor operates a famous flavored pastry.

Ingredients: 5 kg of refined powder, 5 kg of pork ham, 1,250 g of soy sauce, 400 g of cooking wine, 150 g of minced ginger, 150 g of MSG, 55 g of salt, 100 g of white sugar, 35 g. Production method: 1. Grind the pork ham into stuffing.

Put it in a basin and add soy sauce, cooking wine, minced ginger, MSG, salt and sugar.

Use 4 liters of warm water in winter and 3.5 liters of cold water in summer. Add it to the stuffing in 5 to 6 batches and stir it into a stuffing that is neither thin nor thick. Finally, add small grinding oil and mix well.

2. Pour the noodles into a basin, add 2.5 liters of water (hot water in winter, warm water in spring and autumn, cold water in summer), and mix the noodles evenly.

When kneading the dough, don't pour the water all at once. Add a little water first to form dough ears, then slowly mix the water into the dough and knead it evenly.

Repeat three times to change the surface from soft to hard.

Then dip your hands into water and knead the dough into a dough that is neither soft nor hard.

3. Transfer the mixed dough from the basin to the chopping board, knead it repeatedly, add dry noodles appropriately according to the softness and hardness of the dough, plate it several times, roll it into strips, and roll it into a dough weighing 15 grams.

Wrap 20 grams of stuffing into a thin slice with a thick middle and make 18 to 21 pleats.

4. Place the raw buns into a small cage with a diameter of 32 to 35 cm, and steam them over high heat.

The steaming time should not be too long. If the buns are too long, the bottom will fall off and the soup will run out. Steam them as you eat and serve them on the table.

Serve with balsamic vinegar and garlic cloves.

Product Features: Thin skin, large filling, soup and oily filling. After the finished product comes out of the cage, it looks like a lantern when lifted up, and like a chrysanthemum when put down.

First Floor Steamed Buns This is Kaifeng's famous First Floor Steamed Buns from ancient times. It is characterized by its thin skin and fresh fillings. It is a soup dumpling.

The skin is not steamed from fermented flour, just like dumpling skin, but it is smooth and the filling is fresh and delicate.

Paired with mature vinegar, the taste is more unique.

Ma Yuxing's "Tongzi Chicken" Tongzi Chicken is a famous specialty dish of Kaifeng. It uses local high-quality Jun hens and is simmered in century-old soup.

Golden in color, fat but not greasy, fresh and crispy.

"Ma Yuxing" is a famous old traditional food store in Kaifeng. Its full name is "Halal Ma Yuxing Chicken and Duck Store".

It was first opened in the third year of Tongzhi in the Qing Dynasty (1864) by Ma Yongling on the southeast side of the Drum Tower. Tongzi chicken was one of the main varieties he operated.

"Ma Yuxing" bucket chicken is round and perfect in shape, goose yellow in color, oily and shiny, fat but not greasy, salty, tender and crispy, with a hint of lotus fragrance. It has become a must-have dish at Kaifeng cocktail banquets.

Roasted chicken was called "睝鸡" in the Northern Song Dynasty.

熝 means simmering and roasting.

During the Northern Song Dynasty, there were many famous restaurants selling chicken in Tokyo (Kaifeng), competing with each other, and their production techniques were extremely high.

Three Fresh Lotus Cake Three Fresh Lotus Cake, shaped like a budding lotus, fragrant, crisp and delicious, is a famous traditional pastry in Kaifeng.

Sanxian Lotus Cake is made of refined flour, white sugar, eggs, lard, and flour in proportions to make dough; date paste, hawthorn cake, honey, and essence are made into fillings, and the dough is stuffed into high piles and round shapes.

Finally, lightly prick the egg three times with a knife to expose the filling, then peel the egg and bake it in the oven.

The refined and processed three-fresh lotus cake has an elegant and lifelike color and a lifelike image.

Eating it makes people feel relaxed and happy, and they feel like they have swallowed the fairy fruit.

Spiced Rabbit Meat When mentioning Kaifeng’s spiced rabbit meat, many outsiders will rave about it.

Spiced rabbit meat, unique craftsmanship and well-braised.

Generally, rabbits weighing more than 1.5 kilograms are used.

First, open up the hare, peel off the internal organs, air-dry it for seven days, soak it in cold water, then chop it into pieces, boil it in boiling water, wash it, and put it in a pot in layers.

When placing, leave a round hole in the middle, then mix the peppercorns, anise, cumin, amomum villosum, apple, cardamom, cloves, rock sugar, flour sauce, white sugar and other auxiliary ingredients in proportion, put them into the round hole and mix in the old soup.

, cook over high fire for one hour, then cook over slow fire for another hour, take it out after it cools down and serve.

The finished product has a fragrant aroma, no grassy smell, and a salty, crispy and long-lasting taste.

Kaifeng Tao Sibao Tao Sibao is a traditional dish in Kaifeng, which can be called "a unique dish in Henan cuisine".

"Taiwan Four Treasures" definitely combines the strong, fragrant, fresh and wild flavors of chicken, duck, pigeon and quail into one. The four whole birds are layered with each other, and each one is complete without a single bone.

Whenever a few dishes are served at a banquet, this dish is served in a blue and white fine porcelain soup basin. What is displayed in front of the diners is the whole duck, which is complete and floating in the soup.

It has a bright color and a mellow aroma.

After eating the first layer of delicious duck, a fragrant whole chicken came into view; after eating the chicken, a delicious whole pigeon appeared in front of him, and finally a whole body and belly was revealed in the pigeon's belly.

Quail stuffed with diced sea cucumber, shredded shiitake mushrooms and magnolia slices.

One dish has a variety of flavors, not fat or greasy, refreshing and delicious, with a long aftertaste.

The set of four treasures belongs to the Yamen sect, which is exquisitely made and very particular about the color, fragrance and shape. It is labor-intensive and time-consuming to make. The technique is not good enough, nor can the heat be controlled well. The most complicated part is deboning, which requires full concentration, just like artistic sculpture.

Use the neck opening to pick out the bones one by one, keeping their original shape.

Although the skin in some places is as thin as paper, it still has to be filled with water without leaking.

After deboning, the four birds' bodies are put into the body and the legs are put into the legs to form one whole body.