1. Sweet and sour soft fried carp baked noodles

2. Pan-fried herring head and tail

An allusion to the traditional famous dishes of Henan, which once impressed Kang Youwei, a scholar in the late Qing Dynasty. Incessantly. In 1923, Kang Youwei came to Kaifeng for a study tour. The elders and children of the Qing Dynasty hosted a banquet in honor of Kang Youwei at Youyixin Restaurant. Huang Runsheng, a famous chef from Changyuan, and others carefully prepared Kaifeng specialty dishes such as pan-fried herring head and tail. After tasting it, Kang Youwei praised it repeatedly. He used it as an allusion to the cooking of herring by the five princes of the Han Dynasty and gave him four "Wei Cooking Hou Mackerel" as an allusion. A big character. The more Kang ate, the happier he became. He wrote on a folding fan, "There is a confidant in the sea, my younger brother Kang Youwei" and gave it to Mr. Huang Runsheng. Since then, this dish has been known as "Strange Taste" and has enjoyed a long-standing reputation.

3. Deep-fried Purple Crispy Pork

4. Grilled Guangdong Belly

5. Peony Jelly

Allusions According to legend, Wu Zetian in the Tang Dynasty was called During the emperor's reign, one autumn, a huge radish grew in the vegetable field of Xiayuan in Dongguan, Luoyang, weighing 36.9 kilograms. The vegetable farmers regarded it as a rare thing and presented it to the court as a mascot. The empress was overjoyed and ordered her to be sent to the royal kitchen for the chef to cook. The royal chefs knew that radish could not produce any good dishes, but they were intimidated by the Queen's majesty and had no choice but to obey. They thought over and over again and cooked the radish with delicacies from the mountains and seas into a soup to offer to the queen. Unexpectedly, when the Queen tasted it, she found it tasted fresh and refreshing, with a strong bird's nest flavor, so she named it "Fake Bird's Nest". From then on, regardless of whether the princes, ministers, relatives of the emperor or ordinary people held banquets, they used white radish as raw material to make "jellyfish", making it a popular dish. Because white radish can be prepared with a variety of raw materials, it can be used not only with precious delicacies from mountains and seas, but also with ordinary shredded pork and eggs. Its taste is sour, spicy and fragrant, and is very delicious. With the changes in history and the hard work and innovation of chefs in the past generations, "fake agarwood" has become more and more perfect. Because it originated in Luoyang, it is commonly known as Luoyang swallow.

6. Abalone in clear soup

7. Braised sea cucumber with green onions

8. Braised mutton with green onions

9. Bianjing roast duck

10. Fried eight pieces