Xixian County is located in the northeast of Xinyang City, with a humid climate and beautiful scenery. The Huaihe River runs through it. The ancient and profound farming culture and the detailed Huaihe River civilization meet here. Huaibei has strong wheat, and Huainan has fragrant rice. The staple food is excellent, and the fruits and vegetables are delicious.

The nearly 2 million acres of "treasure soil land" carries the legend that "if you have money, it's hard to buy Xixian Slope, which is half rice and half steamed buns".

Since ancient times, Xixian has had various cultures such as the Central Plains, Chu, and Wu collide and accumulate here. Dishes and food cultures from all over the world have converged and blended, creating many Xixian food cultures with strong local characteristics.

The hard-working and intelligent people of Xixian County use local materials and use cooking techniques such as braising, stewing, steaming, smoothing, frying, kang, and deep-frying to form distinctive catering characteristics.

At the same time, Xixian cuisine has continuously learned and absorbed cooking techniques from other cuisines, introduced new ones, and formed a large number of local cuisine varieties.

Stewed dishes series: Stewing is mainly to decompose all the flavors inside while maintaining the original flavor of the main ingredients.

Usually stewed dishes have the characteristics of complete shape, rich juice and delicious taste.

The representative braised dishes of Xixian County include braised chicken with steamed buns, braised local chicken with red five-claws, and braised small burnt fish with vinegar.

Stew series: Xixian stew is a representative of the food in southern Henan. It has a rich and mellow taste, emphasizing the original flavor. It rarely adds MSG, chicken essence and other seasonings. The raw materials used are mostly natural and original ecological foods special to Xixian.

In particular, the earthen pot stew in Xixian County uses green raw materials, the soup is half and half, crispy and fragrant, and strives to return to nature, which is deeply loved by local people.

Representative dishes include stewed eel (loach) with bacon, stewed beef tripe, stewed fish head, stewed local duck, etc.

Steamed vegetables series: Steamed vegetables is a cooking method that uses the water vapor generated after boiling water as the heat transfer medium to mature the food.

Steamed vegetables have the characteristics of high water content, moisture, softness, original flavor, fresh taste and clear soup.

The raw materials of steamed vegetables are in a closed state during the heating process and are in direct contact with steam. Generally, the heating time is short and the water will not evaporate in large quantities, so the finished product retains its original flavor and tastes either tender or soft.

Representative dishes include steamed elm leaves, steamed sophora japonica flowers, steamed nepeta, steamed three kinds of original flavor, etc.

Slide series: Slide dish is the dietary inspiration obtained by the people of Xixian County through labor, and it is also a kind of great wisdom.

The characteristic of sliders is that they have more soup and less oil and are extremely tender and smooth. Representative dishes include sliders with three bacteria, sliders of beef, sliders of fish, sliders of pork, etc.

Mian Kang Series: Mian Kang cuisine is inspired by Xixian Mian Kang Chicken.

The characteristic of Nian Kang Chicken is that it is tender and very easy to bite. Even the elderly can eat it. The soup has a strong aroma and can stimulate appetite.

Other Nian Kang series are derived from the original recipe of Nian Kang Chicken.

Representative dishes include Mian Kang chicken, Mian Kang mutton, Mian Kang green pepper rings, Mian Kang gourd soup, etc.

Fried vegetables series: Fried vegetables are a mature cooking technique where the raw materials are battered and sizing or not battered and sizing, and placed in a large amount of oil pans at different temperatures to heat.

When frying raw materials, the amount of oil should be more than the main ingredients, which is 2-3 times, sometimes even more.

It has a large amount of oil, can be fried quickly, and has good results in cooking.

Representative dishes include dry-fried charred fish, crispy river shrimp, fried spring rolls, fried radish balls, etc.

In addition, Xixian’s specialties include pan-fried Huaihe big white fish, iron pot fish nuggets, casserole fish nuggets, iron pot lamb three treasures, mullet fillets and other banquet dishes, as well as brushed chicken nuggets, crispy buns, Bao Xin

Snacks such as flatbread, concave steamed buns with salted duck eggs, sesame steamed buns and other snacks.