From August 6th to 12th, the camera crew of CCTV Channel 7's "Hometown" column came to Kaifeng to shoot the feature film "Looking for Delicious Food in Kaifeng City".

Come and see what you took?

The baked carp noodles and Tao Si Bao "Sweet and Sour Fish" cooked by Chen's private kitchen are delicious. The "baked noodles" are as thin as hair, fluffy and crispy. "Eat the dragon meat first, then the dragon whiskers". One dish, two kinds.

Food taste.

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

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

The peanut cake of Baiji Hui Cui Zhai Kaifeng peanut cake is an ancient palace meal. It originated from the Song Dynasty and has been passed down through the Yuan, Ming and Qing dynasties and has been passed down to this day.

The peanut cake is flaky, with many layers and strong fluffiness; it tastes crispy, sweet and sharp, melts in your mouth, and is endlessly memorable.

Pangji Yishengzhai's Bucket Chicken "Yishengzhai" Lao Pangjia Bucket Chicken was founded in the twelfth year of Guangxu's reign in the Qing Dynasty (1886) and has a history of more than 100 years.

Its bucket chicken is bright yellow in color, salty, tender and crispy, fat but not greasy, and the more you chew, the more delicious it becomes.

The soup dumplings on the first floor evolved from the famous "cave plum blossom buns" in the Northern Song Dynasty. They have a history of nearly a thousand years. They are small and exquisite, with thin skin and plenty of fillings. The soup is oily and delicious.

Famous for its sharp tongue.

The small steamed buns on the first floor are beautiful in shape, "like a lantern when lifted up and like a chrysanthemum when lowered", and are known as "a unique meal in Zhongzhou".