Henan noodles have a lot of strengths, chow mein is one of the representatives of the surface of the Han and Wei Dynasties, also known as soup cake, after the Tang Dynasty, the name gradually change, the Song Dynasty, Bianjing eateries will have "insert meat noodles, big O noodles" supply, and then more known as the lamb chow mein, taking the tendon is soft and smooth, soup mellow warm sex. Zhengzhou chow mein flourished in the 1980s, thanks to the reform and opening up, a large increase in the floating population, catering industry demand increased greatly, the first is the old "Heji" lamb chow mein leading the way, and then Xiao Ji's three fresh chow mein rose to prominence, and the rapid development of the two decades not only become the city of Zhengzhou City catering business card, a bowl in the hand, a bowl in the hand, a bowl in the hand, a bowl in the hand, a bowl in the hand, a bowl in the hand, a bowl in the hand, a bowl in the hand, a bowl in the hand, a bowl in the hand. In the past twenty years, not only has it become the city card of catering in Zhengzhou, but also a bowl in hand, the hearty braised noodles have become another flavor of Henan and Zhengzhou. Chowder flour is made from high-quality wheat flour, plus eggs and salt, in and when the noodle will be kneaded into the flour, after repeated kneading, so that it is tough, pulled into a small dose, pinched into a piece of both sides of the touch on the sesame oil. When the noodles are cooked, a few times shaking, the noodles will be from thick to thin, was pulled into a width of about 2 centimeters of thin noodles, in the boiling water floating and sinking a few times is not easy to break, the noodles are divided into four two or two two one. The aroma of braised noodles, the effort lies in the soup, the soup is made of small goat meat and leg bones boiled, add the party ginseng, angelica, astragalus, Angelica dahurica, goji berries and other traditional Chinese medicines simmered for a day, both to go to the stench of the mutton, but also reduce the fire of the mutton, very nourishing. Scoop up a few spoons of broth, the fresh braised noodles and a little sweet potato flour directly into the broth to cook, braised noodles surplus moist like lily petals, outside the slippery inside tough, the soup's freshness penetrates into the noodle, the fresh aroma of the nose; plus a few pieces of mutton, with berries, cauliflower, fungus, quail eggs, and so on. When served with a small plate of cilantro, chili oil, sugar and garlic, the flavor is even fresher. Bite off a small section of the noodle, drink a mouthful of soup, clip a piece of lamb, color, aroma and taste enough. Watching the master chef below is also a good enjoyment, thin slices of pasta, leisurely pulled into a long thin strip. Like a musician in command of music, but also like a magician playing skillful techniques. The white sheet of noodles, up and down, like a dragon flying, like colorful silk play flowers, curved dragon gnarled, instantly under the pot, the eye has not yet seen what happened, the noodles have been cooked in the pot. Soup white flavor fresh, smooth and tough noodles, put a few large pieces of lamb, supplemented by shredded seaweed, shredded tofu, vermicelli, cilantro, quail eggs, etc., on the table and then outside the cilantro, chili oil, sugar and garlic and other small dishes, the taste is even better, so that hot and a big bowl of nourishing and braised noodles are in front of you. Sesame sauce, salt, monosodium glutamate and so on are put on the bottom of the bowl, before eating with chopsticks a pick, the fragrance ah!

Kaifeng soup buns

The soup buns are buns with soup inside. It was formerly the royal food of the Northern Song Dynasty. Kaifeng soup dumplings not only the form of beauty, its content is exquisite and chic, meat and fresh soup in the same room, eat, it will be the North to eat noodles, eat meat, eat soup three integration, is an integration of the charm. Dumpling is a bun with soup inside. The dumplings used to be the royal food of the Northern Song Dynasty. Kaifeng soup dumplings not only the form of beauty, the content of the exquisite chic, meat and fresh soup in the same room, eat, it will be the North to eat noodles, eat meat, eat soup three integration, is an integration of the charm. Eat Kaifeng soup buns, see is an important process. The skin of the soup buns is thin and white like Jingdezhen fine porcelain, with a sense of transparency. Buns on the pinching crepe fold 32, uniformity is not good. Resting on a white porcelain plate to see, soup buns like white chrysanthemum, lift the chopsticks clip up, hanging like a lantern. This aestheticism appreciation process, indispensable. Eat, inside the meat filling, the bottom layer of fresh soup. The only thing to remember, eat soup buns attention to the bottom of the bottom of the horizontal, eat, before the soup to absorb, the soup will flow along the chopsticks to the hand, lift the wrist to suck, soup along the arm and flow, and can be the undershirt. Eating soup dumplings scalded undershirt, in theory, exists. Therefore, eating soup buns must be fully concentrated, one heart in eating, not to look around. Eat soup buns, the presence of soup in the first place, the meat filling, followed by the crust. The soup is like poetry, the meat is prose, and the crust is fiction. Because the novel is all inclusive, prose is a little bit of essence, poetry is the essence of the text. Therefore, after eating soup buns, the first to remember the soup of fresh, meat is close to the soup into the sense of taste, crust removed from the sense of chewing, almost can be ignored. This is the experience of the South people eat the North, I do not know whether the North people listed noodles as the first. Kaifeng soup baozi, is a blend of Tianjin doge's buns water beat filling, half of the hair surface and Kaifeng soup baozi juicy and flavorful three characteristics of the production, so that it has both fashion characteristics and traditional essence, color white as jade, rich soup, taste extremely fresh and fragrant, wonderful, won the majority of customers' praise.

Kaichaibun

Kaichaibun can be traced back to the Jin Dynasty, when there were steamed cakes in the shape of "chapatsukuri" on sale. Nowadays, the steamed bun is made by adding sugar to the dough after it has fully fermented, and then it is molassed to a certain degree before it is dosed, shaped, and steamed. When the bun is ripe, the top of the bun blooms evenly like a flower, so it is called a "blossom bun" and has a sweet and warm taste. Blossom Bun", also known as "Cage Cake", also known as "Silver Ruyi", is a kind of ancient food made of steamed wheat flour. The legend has it that Hua Hua Bun was the favorite food of Zhu Yuanzhang, the founder of Ming Dynasty, when he was a child. According to legend, Zhu Yuanzhang was poor when he was young, and fled with his mother from Anhui Province to the Cilin Mountain area in Changzi County, Shanxi Province. When he was working as a servant in the house of the white-eyed wolf Baiwai, he used to help Ma Xiuying, the daughter of the kitchen master Ma, to burn the fire and do odd jobs. The two of them fell in love, and Ma Xiuying often secretly took some delicious food to Zhu Yuanzhang. Zhu Yuanzhang's favorite food is steamed bun. Later, Zhu Yuanzhang about Ma Xiuying together to participate in Guo Zixing's troops, Ma Xiuying became a military cook, Zhu Yuanzhang became a capable warrior. Whenever Zhu Yuanzhang came back from a victory, Ma Xiuying personally steamed steamed buns to comfort Zhu Yuanzhang. After he united the world, a big feast for the ministers, ordered the Imperial Household Catering to do blooming buns, the cooks do not know, was scolded by Zhu Yuanzhang. Zhu Yuanzhang was scolded by the chef, who could not do it. He had no choice but to ask his wife Ma Xiuying to teach him, and Zhu Yuanzhang ate his delicious steamed buns. When Zhu Yuanzhang's son, Zhu Mo, lived in the imperial city of Luzhou, he also liked to eat steamed buns. However, at that time, the steamed bun was not made of fine flour today, but was made of white wild rice flour, which was also called "dim sum" by the people of Luzhou at that time, because the top of the steamed bun had to be red with red pigment, so it was a dim sum.

Suijianbao

Suijianbao is a famous food in Qilu, which has a history of more than 500 years, and is now mainly famous in Qiaozhuang Town (Caizhai Village) of Boxing County, and is mostly distributed in the northeastern townships of Boxing County. Lijin is the place where the Yellow River enters the sea, with outstanding people, rich produce, developed agriculture and mulberry, and prosperous culture. During the Ming and Qing Dynasties, it was the intersection hub of the sea and river land route and a famous commercial port, where merchants gathered and stores stood, and the unique water fried dumplings came into being. In the cooking process, the water fried buns are boiled, steamed and fried in one. Just out of the pot of water fried buns, because both boiled, steam, oil frying of the wonderful, its color golden, one side of the burnt crisp, three sides of the soft and tender, crispy and not hard, fragrant and not greasy, taste delicious extreme, its eaters rave, famous in all directions. Water fried buns originated in Lijin County, after a century of years is now spread throughout most of China, also makes more people can taste the delicious water fried buns. Henan water fried buns to Pingdingshan City, Jiao Dian village of the most well-known, Jiao Dian village of water fried buns eat up numb unique taste, with its local hot soup that is another flavor. Want to eat here to the authentic can not run to the wrong place, Jiao Dian water fried bread is the most delicious or fat master of the family's authentic old baozi store. Water fried bread belongs to the popular flavor of snacks, inexpensive, production is not affected by the seasons, it has been the local best-selling local flavor snacks. It has been the best-selling local flavor snack in the area. It has become a popular food among the people. Counties and cities are engaged in this industry, business is very good, very popular with local residents and tourists. Water fried bread shape and size varies, shaped like a persimmon cake, the top and bottom of the paper-like sheet of crispy golden, crispy outside and fresh inside, the taste is very good. The bottom of the golden, crispy, fragrant filling delicious, color and flavor.

Hot Noodle Corner

The traditional flavor snack Xin'an Hot Noodle Corner, created in the third year of the Republic of China (1914), has a history of more than 80 years. A Kaifeng man, Ren Boss, and a native of the county, Wang Jindou, opened a restaurant at the Xin'an County Railway Station to sell "Lao Ren Hot Noodle Corner". Due to the scientific formula, production, the production of hot noodle angle soft skin tight, crystalline, like a crescent moon, color such as jade, fresh and fragrant not greasy, tasty and delicious, when there is a "famous three thousand miles of the Longhai, taste pressure on the first family of the River Luo" reputation. After the death of Ren Boss, Wang Jindou changed the name for the "old Wang Hot Noodle Corner", his son Wang Defa inherited his father's business, so that the development of this flavorful snacks. 1980, Wang Defa was invited to Zhengzhou to pass on the art. So far, Luoyang, Zhengzhou and other places have specialized in "Xin'an County hot noodle angle" restaurant. In recent years, Xin'an "Fangji Hot Noodle Corner" has been innovated on the basis of traditional craftsmanship, with better flavor, and since 1986, it has been awarded "Luoyang Famous Snacks" for many times, and in 1993, it was invited to participate in the food festival in Beijing to welcome the "Asian Games", and was widely recognized. In 1993, it was invited to participate in the "Asian Games" Food Festival in Beijing and was widely praised. The practice is: selected scapula buttocks at the fresh pork, fat and thin appropriate amount, chopped into minced meat, plus a variety of seasonings and the original broth stirred into the filling; and then hot noodles with fresh water, rolled into a skin, wrapped into a crescent-shaped noodle dumplings, steamed in a cage for 10 minutes that is. Compared with dumplings, the special feature of hot noodle dumplings is that their skins are strong, and because they are steamed, they are generally unbroken and neat. It is said that the invention of this kind of food is due to chance: someone lost their hands when they made the noodles, and the boiling water went into the basin, which scalded the noodles, so they simply rolled the undeveloped noodles into a sheet, and then filled the buns with filling, making them look like crescent moon food. The shape of the food was so novel that people wanted to eat it, and so it caught fire. The origin of Xinan hot noodle angle, there is a story it, according to legend, in the early years of a called Deng Huanzhang Dengzhou people, parents died in early childhood, was a hotel owner accepted as an apprentice, a slip of the hands of the boiling water dropped into the basin, scalded the bad hair of the noodle agent child, afraid of the master blame, in the heat of the moment, simply hot noodle directly rolled into a crescent-shaped crust, filled with stuffing, on the cage after the steaming picked to the street to sell, I did not expect to be a big hit, the small store also The new signboard, officially named "Hot Noodle Corner", was put up.

Sour pulp noodles

Sour pulp noodles is to grind the mung bean flour pulp fermentation to sour when adding water, see open, below to cooked, and then fish out the noodles, with the right amount of flour to add pulp to make it thick, mixed noodles that is. This noodle is seasoned with pepper oil, chili oil, celery, spinach, etc., with a sour and spicy taste and a unique flavor of the batter, the Luoyang batter noodles have the greatest fame. Luoyang noodles in batter is a traditional noodle dish of Luoyang people, also called "rice in batter". It is loved by Luoyang people and even foreigners because of its unique sour flavor. The main ingredient is noodles, but the ingredients are the key. The main ingredient is noodles, but the ingredients are the key, because instead of the usual water, the noodles are cooked with a special sour soybean milk (also called sour milk). When eating, according to their own taste into the chili pepper, leek flower sauce will taste better. Luoyang pulp noodles also has a feature, cooled and reheated to eat more flavor. Therefore, there are many folk sayings, such as "the rice is heated three times, and the meat is not exchanged", "the rice is heated three times, and the gold is not exchanged", and "the rice is heated three times, and the magistrate will not do it", etc. When you make the noodles, you will smell the odor and the flavor of the pasta. When you make it, you will smell a faint sour flavor, but when you eat it, its sourness is almost all dissolved in the material. You can't taste too much sourness. Anyone who has ever had Luoyang battered noodles and mentions this snack will immediately feel a lingering aftertaste and aftertaste. Although it is one of the Central Plains noodle meals, but it is the special raw materials and special practices, so that the pulp noodles and ordinary noodles taste very different. Battered noodles also have an appetizing effect, which makes people want to eat it again. It has a long aftertaste! The history of the development of noodles in Luoyang is so long that it is impossible to prove. About the origin of the pulp noodles, there was once such a statement: back then, Liu Xiu was Wang Mang chased, desperate, hungry and cold, see a pulp room to go in and try to find something to eat. But no one in the room, there is no food, only a few handfuls of dry noodles, tanks and mung beans ground pulp water, but has been put sour. He didn't care much, so he scooped up a few scoops of the sour syrup, and put all the existing dry noodles and leaves and dried beans into the pot to boil. Noodles cooked, when he opened the lid of the pot smelled a faint acidic noodles, so he gobbled up all the food, so that when the emperor still always think of that year's slurry noodles, so the Imperial Banquet in the slurry noodles this dish, passed down to this day.

Hu Spicy Soup

is a soupy traditional snack. It has developed into one of the snacks that every person in Henan loves and knows, and there are usually many stalls selling hu chili soup in the streets and alleys in the morning. Oil cake buns and doughnuts with hot and sour Hu spicy soup is a delicious breakfast, Hu spicy soup is Henan snacks series in a great. It originated in the middle of the Qing Dynasty and flourished in the early years of the Republic of China, after which it was constantly renovated. So far, if you walk in the streets and alleys of Luoyang, you can see it everywhere. A small bowl of spicy soup, why will it last forever? It is popular taste and low price, always become the first choice for breakfast. In hundreds of years of history, the clever people of Henan Hu Zhaotang eating method to do an extension of the heat of tofu brain and Hu Zhaotang mix together to drink, called "tofu brain Hu Zhaotang two mixed" referred to as "two mixed". How is the hot soup made? First sweet potato vermicelli and chopped fat pork into the iron pot stew, while adding peanut kernels, taro, yam, gold needles, fungus, dry ginger, cinnamon, gluten bubble. When eight mature hook into the appropriate amount of fine powder, pay attention to stir. Then blended into the seasoning and pepper, pepper, fennel, salt and soy sauce, slightly added a little sugar, a pot of color and flavor of the Hu spicy soup is made. Hu spicy soup without winter and summer, all seasons, its flavorful and delicious, y favored by the people. Therefore, in the future, if you can travel to all parts of Henan, do not miss the opportunity to drink a bowl of this soup. Although most of the hot soup stores look small and unhygienic, it does not mean that there are no examples of "gold and jade". If you drink a lot of hot pepper soup, then you can analyze in the tone of the old man: "Hey, the more broken the store looks, the better the soup is made." The store is big, this truth is known to everyone, soup is good, this is the gold standard. No matter how dirty the store looks, as long as a bowl of colorful and flavorful hot pepper soup up, don't say anything, open to drink it you. However, there are many secrets to drinking hot soup. One of them is whether to add vinegar. If you do, it's not only spicy, but also sour. Secondly, whether to drink meat or vegetarian. Meat is good, but the price is 50 cents higher. Thirdly, whether to eat the inside of the miscellaneous (gluten, diced beef, shredded seaweed) and then drink the soup, or even the soup with the miscellaneous mouthfuls. The former is to eat, the latter is to drink. If you have not drunk, then certainly not authentic Henan people. Henan Luohe Maoyang territory of a small town - North Maidu, the town of stewed meat paste spicy soup is known far and wide. The meat is rotten and the soup is fresh, spicy and sweet, and the aftertaste is endless.

Bianjing Roast Duck

is a traditional food in Kaifeng with a long history. As early as in the Northern Song Dynasty, roasted duck and barbecued duck (both roasted duck) were famous dishes in Bianjing restaurant and marketplace. After Jin broke Bianjing, a large number of artisans and merchants in Bianjing moved to the area of Jiankang (now Nanjing) and Lin'an (now Hangzhou) along with Kang Wang Zhaojiu, and roasted duck became a delicacy for the folk and officials of the Southern Song Dynasty. Hong Mai, a literati of the Southern Song Dynasty, recorded in "Yijian Zhi" that Wang Li, a famous chef and duck master who specialized in making roast duck, was the first famous roast duck chef in China that appeared in books. Yuan destroyed the Southern Song Dynasty, the Yuan general Boyan had moved the skilled craftsmen from Lin'an to Metropolis (now Beijing), so that the roast duck production technology has been transferred to Beijing, and roast duck has become a delicacy of the court and the marketplace in Beijing. With the change and development of history, Bianjing roast duck technology gradually spread to the four directions, and each place improved and developed on the basis of it, forming their own different flavors and characteristics. In the Ming and Qing Dynasties, the duck technology developed to an exquisite degree, not only the requirements of the duck craft more refined and fine, but also the ducks used in duck roasting require specialized feeding, thus the emergence of goose and duck city, duck houses, duck farms and other places specializing in the feeding of ducks. In the late Qing Dynasty, Kaifeng and a village, mountain view of the building and other restaurants, have their own fill duck room, there are people to raise ducks for the use of the restaurant. As a result of special rearing of ducks large skin, fat and tender plump, so that the roasted duck red color, crispy skin and tender meat, rich and mellow, and fat but not greasy, Kaifeng banquets on the treasures. Roasted duck has a variety of ways to eat, usually roasted duck, while hot sliced into slices, dipped in sweet sauce, plus chrysanthemum onion or scallion white, with a special lotus leaf cake (preferably with some chestnut flour), sliced meat and potatoes rolled to eat, sweet tooth, can also be dipped in sugar to eat, the flavor is also very good. Pieces of net meat of the duck skeleton can also add cabbage, winter melon soup, a unique flavor.

Luoyang Beef Soup

The main ingredient in the "sweet" beef soup is beef bones. At 6 p.m., the owner will be a large number of cracked cow bones in nearly one person deep, 2 meters in diameter outside the cauldron, add water and homemade spices, soup boiling, all night long with the fire simmering. So that the bone marrow, collagen, etc. in the cow bones are boiled into the soup. Soup cooking beef is also very delicate, large pieces of beef must be removed from the butter, cooking time to master the fire. A long time, thin, cut thin slices, a short time, not flavorful. Therefore, the beef in the "sweet" beef soup is large and thinly sliced, melting in the mouth, full of flavor and aftertaste. In a large bowl with a capacity of more than 1,000 milliliters, one or two large pieces of beef are grabbed and injected into the boiling broth, creating a fragrant aroma. Local people like to use hard noodles "pot helmet" soaked into the soup, dry hard pot helmet fully absorbed the bowl of soup, chewing, of course, the more you chew the more "beautiful" (Luoyang dialect). Many people tend to overlook one thing when comparing the two, the beef soup in Luoyang is only open in the morning. Luoyang Jin Mingji Halal Sweet Beef Soup (formerly Jin Jia Beef Soup) started in 1950, developed by the unique recipe of Mr. Jin Chengtang, an old man from Dongguan, Luoyang, is one of Luoyang's major specialties. This soup is mainly sweet soup, which has been passed down from generation to generation, and has been passed down to the third generation. Luoyang Jinmingji Halal Sweet Beef Soup is the only restaurant chain in Luoyang registered by the State Trademark Bureau that focuses on sweet soup. Luoyang Jinmingji Halal Sweet Beef Soup is made of more than twenty kinds of Chinese herbs with fresh beef, beef simmered over a slight fire, the soup is fresh and mellow, and its taste is sweet and flat, it has the effect of replenishing men's spleens and spleen, benefiting qi and blood, tonifying the kidneys and yang, strengthening the tendons and bones, warming up the meridians and veins, regulating the qi, warming the kidneys and drying up the dampness and resolving phlegm, regulating the qi and the stomach, dispelling the wind and stopping the vomiting and nourishing and nourishing the skin.

Henan mutton soup

Henan mutton soup lineage, such as western Henan Lingbao mutton soup, Xuchang Zhandi mutton soup, Weichuan mutton braised tofu. Lingbao mutton soup to thick hundred like pulp, nutritional natural features, Xuchang Zhandi mutton soup is tender meat, soup mellow. Weichuan mutton braised tofu is a combination of Huihan flavor. The soup is a combination of the flavors of the two countries. Yuxi Lingbao mutton soup system once soaked 100 pounds of bone, half a hundred pounds of meat, blanch first after cooking on high heat for three to five hours, making it comparable to the taste of milk. Its rich protein, calcium, not to say. And it matches the unique vegetarian cake, only 60 grams of cake delicate and fine, unleavened flour rolling, griddle on the griddle, lying oven baked to make the appearance of plump, fine pattern, golden red dry, soak for a long time does not rot characteristics. Not only this, the business also presents a small portion of 'Lingbao cold noodles' so that you can taste all its characteristics. ? Xuchang Joe land mutton soup need to freeze some fresh meat, cut large thin slices, add salt, tender meat powder marinade, pot on the fire with refined five-spice beef and mutton oil, stir-fried mutton slices, and then add bone broth, seasoning cooking. Not yet, the aroma will be overflowing, the stink of beef and sheep oil, the mellow aroma of bone broth, the fresh aroma of the meat, all drilled into the nose. Sprinkle green onion, parsley, dripping sesame oil, hot mutton soup teases you. Weichuan lamb braised tofu out of this Hui Han ethnic cohabitants, halal lamb broth to add thirteen spices, bone through the rich fragrance, Weichuan tofu, local history says it is tribute. A piece of tofu carried by horsehair, walk half a mile without dropping. They combine to make Weichuan delicious to the extreme. Mutton, tofu, fungus... A big bowl full. Let you appreciate the Henan meal affordable, delicious and inexpensive is never false.

. Oil spin

Jinan's famous oil spin, crispy skin, inner flesh tender, onion aroma through the nose, because it is shaped like a spiral, the surface of the oily golden-yellow color, so the name oil spin. Jinan people eat oil spin is mostly eaten while hot, and then with a bowl of chicken wontons, can be described as inexpensive, wonderful. There are two kinds of oil spinners: round and oval. There are even more delicate, in the oil spin ripe poke a hole, knocked into an egg, and then baked in the oven for a while, the egg and the oil spin become one, the food is more beautiful. Legend has it that the oil spin is the Qing Dynasty period of Xu's three brothers (now Qihe County) went to the south to venture in Nanjing to learn, the taste of oil spin in the south is sweet, Xu's brothers came to Jinan based on the northern people's dietary characteristics of the taste of oil spin into a savory flavor, has been inherited to this day. In the Qing Dynasty, Gu Zhong's book, "The Record of Nourishing Small Things", recorded the production of oil spinning like this: "...... and the surface as a dose, rolled out. Then put the oil into it and roll it out. And then into the oil into the agent, and then rolled so seven times. The cooker will cook it, and it will be very beautiful." It is said that during the Daoguang period in Jinan City, Fengjilou was an early oil spinning store, Guangxu 20 years of the opening of the "Wen Sheng Yuan" restaurant, was famous for operating oil spinning and many other local snacks in Quancheng. In the early years of the Republic of China, there were more than a dozen oil spinning stores in Jinan, and oil spinning became a nationally famous snack. It is golden in color, crispy on the outside and tender on the inside, with many loose layers and a strong scallion and oil flavor, and tastes even better when eaten with wontons.

Kaifeng Barrel Chicken

Kaifeng specialties, famous for its bright yellow color, salty, tender and crispy, fat and not greasy, the more you chew the more fragrant several characteristics. Barrel Chicken is a specialty of Kaifeng, which is made of local high-quality Gyun hen, simmered in century-old soup. Golden color, fat and not greasy, tender and crispy. Because of its shape like a barrel and named. Ma Yuxing bucket chicken to the production of fine, strict selection of materials, unique flavor and long-standing reputation, after more than a hundred years and long-selling, now cooked and operated by Ma Yuxing chicken and duck store. It is now cooked and operated by Ma Yuxing Chicken and Duck Shop. It has been praised by the world and is famous in the ancient city. Some friends have eaten bucket of chicken feeling is not good, often complaining that the bite is not rotten, gnawing, which in addition to the quality of doing, a big reason is to eat the wrong way. As a result of the bucket of chicken itself is characterized by a crisp word, destined to barrel chicken is not a knife chopped into several pieces, gnawing to gnaw, not torn into several halves, big mouth to bite, barrel chicken is concerned about the first shaving the bone, and then sliced, eat when you clip up the boneless pieces of meat, chewing, the more you chew the more flavorful. From this point of view, bucket of chicken is not a food to fill people up, but let people go to enjoy the food. The best part of Barrel Chicken is the chicken thigh, which is flavorful and tasty. A few chicken thighs cut into thin slices are the best in cold dishes. Authentic MaYuXing bucket chicken manufacturer in China only Kaifeng MaYuXing meat and poultry company. "Ma Yuxing" barrel chicken body shape is round and perfect, the color of goose yellow, oily and bright, eating fat and not greasy, salty, tender and crispy, slightly through the lotus flavor, become Kaifeng wine will be banquets on the necessary dishes. Barrel chicken is a famous food in Kaifeng, Henan Province. Into the streets of Kaifeng, everywhere you can see the sale of barrel chicken food stalls or stores, even if you go to star hotels to eat high-grade feasts, will give you on the barrel chicken this dish, because she best represents the flavor characteristics of Kaifeng.

Daokou roasted chicken

Daokou roasted chicken is Anyang City, Henan Province, slippery county, Daokou Town, "Yixing Zhang" family roasted chicken store made, is a famous specialty in China. By the Henan provincial folk culture outstanding heritage, the province of special roast chicken technician Mr. Zhang Zhonghai ancestor Zhang Bing was founded in the Qing Dynasty Shunzhi eighteen years (1661), so far there are nearly three hundred and fifty years of history, the beginning of the production of the law, and business is not prosperous, and then from the Qing Dynasty Palace Imperial House of the Royal Chef where the production of roasted chicken secret recipe to make the chicken is really fragrant and beautiful. Daokou Roast Chicken has been passed down from generation to generation, forming its own unique style, and in 1981, it was honored as a National Famous Specialty Product by the Ministry of Commerce. Daokou Roast Chicken, along with Peking Duck and Jinhua Ham, is known as "the best chicken in the world". During the Jiaqing period of the Qing Dynasty, Emperor Jiaqing passed by Daokou on a tour, suddenly smelled the strange fragrance and was excited, and asked the people around him, "What gives out this fragrance?" The left and right replied: "Roast chicken". Attendants will offer the roasted chicken, Jiaqing tasted said: "color, aroma, taste, three great". Since then, Daokou roasted chicken became a tribute to the Qing court. Generations of Zhang Bing's children and grandchildren, inherited and developed the mastery of their ancestors, so that "Yi Xing Store" roast chicken has maintained his unique flavor. Since the seventies, ambassadors and foreign guests have eaten "Daokou roast chicken" and praised it. Canadian Prime Minister Justin Trudeau, Zambian President Kaunda, Danish Prime Minister and other VIPs, after tasting Daokou Roasted Chicken, they all marveled at it. Daokou roast chicken has five good flavors, crispy and soft, salty and mild, fat and not greasy characteristics. Eating does not need a knife cut, with a hand shake, flesh and bone that is separated from itself, no matter how hot or cold, the food are full of flavor. Long history, unique flavor, is China's famous local specialty food.