Traditional Yu cuisine:
Fang Zhongshan spicy soup (recommended boutique spicy soup, which has beef, gluten, fishballs and mushrooms); Zhao Daming spicy soup; free town Jingyao spicy soup; Xiao Zhi chow mein (specializing in three-fresh chow mein); the old Shuncheng mutton soup; the old five mutton soup; Heche chow mein (specializing in lamb chow mein, in addition to the main store is not recommended, recommended by the seventh Road Heche chow mein franchise); Hui Feng source (specializing in nourishing chow mein); the source of the chow mein (the main chow mein); the source of the chow mein (the main chow mein); the source of the chow mein (the main chow mein). Source (specializing in nourishing braised noodles); Geji casserole; Kyoto old Caiji wontons; Kaifeng first floor soup dumplings; Taoxiangju pot stickers; Ma Yuxing bucket chicken; Zhang stored Dokou barbecued chicken (Yixing Zhang third-generation Dokou barbecued chicken); really different water table.
Specialties and snacks:
Zhengzhou (main noodles, people snacks)
carp three to eat; braised noodles; steamed acacia flowers; vegetable horns; sugar cake; oil froth head; soybean foam; beef box; vegetable boxes; steaming lo mein; tomato and egg noodles; iron plate gluten roasted duck intestines;
Kaifeng (court dishes and old)
carp baked noodles; set of four treasures; cassoulet fish; small crispy meat; spicy Ren ; small crispy pork; spicy ren; spicy sheep's trotters; dunked soup buns; spicy tripe; peanut cake; open-mouth smile; Jiangmiguo; packet of black beans; pot stickers; fried cold noodles; almond tea; palace large meat on fire; chicken blood soup; Bianjing duck
Luoyang (rich breakfast and soup culture)
mutton haggis soup; beef beef soup; donkey donkey soup; bean curd soup; vermicelli soup; meatballs soup; peony bird's nest soup; spicy and sour Tripe Soup; Hot and Sour Fish Egg Soup; Noodle Soup with Vermicelli; Mixed Noodle Soup with Mountain Vegetables; Beef Tripe Shabu Shabu; Tofu Brain with Sesame Leaves; Roasted Mutton in Luoyang; Marinated Meat in Yichuan
Xinyang (Southern Style, Spicy and Delicious)
Stewed Fish from the South Bay; Large Intestine Soup from Luoshan; Chicken Idiot from Gushi; Braised Small Snapper; Fish Fillets in Spicy Spicy Sauce; Fish roe with Sour and Hot Spicy Spicy Spicy Spicy Spicy Spicy Spicy Spicy Spicy Spicy Spicy Spicy Fish Maw; Fried Eggs in Maojian; Pork with Smothered Pork
Specialties of Counties and Cities
Lingbao Meat Buns; Lingbao Mutton Soup; Xuchang Hot Tofu; Beef with Sauce in Changyuan Sauce; Lushan Rangpang Vegetables; Lushan Lamb Paste Noodles in Soup; Huaiyang Marinated Bean Skins; Huaiyang Fried Reed Roots; Sour Noodles and Leaves in Soup in Mengzhou
Question 3: What are the Specialty Snacks of Henan Province? Bianfen Vegetables, Chow Mein and Baked Pancakes
Question 4: What are all of Henan's Question 4: What are the special snacks in Henan Province? 1, Heji braised noodles Heji mutton braised noodles is a meat, vegetarian, soup, vegetables, rice poly and the traditional flavor of snacks, to taste delicious, affordable, renowned in the Central Plains. Heji's predecessor was the Old Country Restaurant, which was taken over by Li Shaoqing and four other people in 1953, and was renamed Heji Restaurant because it was a partnership, and was specialized in mutton chow mein in 1967, and was renamed "Heji Chow Mein Hall", commonly known as Heji. Heji Mutton Chowder is made from fresh mutton, which is repeatedly soaked in a pot, skimmed of blood, and put into the whole ingredients to cook the meat. The meat is then boiled down, and the white flour is mixed with the right amount of salt and alkali to make soft noodles, which are then kneaded over and over again to make them tough. Below, put the original broth in the pot, pull the noodles into thin strips into the pot, put the lamb, with cauliflower, fungus, water vermicelli. When it is served, it comes with a small dish of cilantro, chili oil, sugar and garlic, which makes its flavor even fresher. Heji braised noodles strict operating procedures, over the decades, adhere to a bowl and a pot, never slack, favored by diners, and become a reputable delicacy in Zhengzhou. Foreigners often come to taste. 2, Geji casserole Geji casserole is "Kyoto old number" Geji altar meat casserole museum exclusive operation of a flavorful food. According to "Zhengzhou Food Industry Journal" records, Geji casserole museum entrepreneurs Mr. Ge Minghui, is the Qing dynasty Manchu people of the yellow flag, born in 1882, he was 10 years old into the Beijing Ke Wang Fu work, once to the king of the car, quite the appreciation of the king, he was diligent and studious, often to the king's dining room to help the kitchen in his spare time. He was well versed in the art of cooking. At that time, there was a staple food lasagna in the royal household, and there was also a dish called altar meat. One day, the king returned to the house, feeling hungry, Ge Minghui will be overstepping the bounds, with altar meat for the king stewing a plate of cake, but also with mustard greens, coriander, steeping a bowl of soup, cake soft meat aroma, broth and refreshing, the king greatly appreciated. In the early years of the Republic of China, the war, Ge Minghui with his two sons to Henan to make a living, in distress, remembered to be greatly appreciated by the king of the altar meat casserole, so, through the help of friends in Zhengzhou train station near the opening of the "altar meat casserole restaurant", Ge Minghui personally stand stove, two children in the playing hand. After the liberation, Ge Minghui and his second son died successively, the eldest son Ge went to the sample to continue to operate, he inherited and carried forward his father's cooking skills, so that the cooking altar meat will be fragrant as soon as the altar is opened, after many years of painstaking management, and then make Geji casserole become famous for i8er's flavorful snacks. Ge Ji's stewed cake with pork is made by stewing the pork with vegetables in a special dish. The cake is cooked into a lasagna with soft flour, cooled and cut into curtains stick-shaped spare; altar meat selection of skinned pork, cut into 2 cm square square, first into the pot to add water to boil, skimming impurities, fish out the meat quickly loaded into the altar, under the foot of the eight ingredients, plus the aroma of fermented soybean curd, pouring broth sealing, high-fire boil, change to a slow simmering, simmering until rotten hot. When the altar is opened, the aroma overflows, and passers-by smell the aroma and stop, so there is the beauty of "open altar incense". Stewed cake, the pot with a green vegetable bottom, put on the cake strips and altar meat, plus a little soup casserole that is completed. The meat is mellow, fat but not greasy, and the cake is soft and tasty, which is suitable for both young and old. In addition to bean sprouts, more seasonal vegetables such as garlic clover, Chinese cabbage, seasonal plums and wild rice are used in the casserole. In addition to pork soup, chicken soup and duck bone soup are also used in the soup used for the cakes, so the cakes are soft, fragrant, fresh and refreshing, and in 1995, it was awarded the title of "Famous Food of the Central Plains" in the Fourth Pod Food Month in Zhengzhou, and in December, 1997, it was awarded the title of "Famous Snack of China" in the First Famous Snacks Recognition in Hangzhou, China. Snacks" crown. 3, Ma Yu Xing bucket chicken salty crisp, fat and not greasy Ma Yu Xing bucket chicken, is said to have originated in the Northern Song Dynasty capital (Kaifeng) market fontanel chicken, salty five years in the Qing Dynasty (1855), Ma Youren in Kaifeng to create the Ma Yu Xing fontanel chicken store, selling bucket chicken. 1954, with the move of the Henan Province * * * Zhengzhou, the fifth generation of the Ma Yu Xing Ma Fulin in Zhengzhou, Dewa Street to open the Ma Yu Xing chickens and ducks store, to the point that the Ma Yu Xing settled in Zhengzhou. Zhengzhou. Ma Yu Xing bucket chicken hundred years, strict selection of materials, extend the use of century-old soup, the production process is excellent. The barrel chicken used must be a full-fat hen with a growing period of more than one and a half years and a weight of 1.5 kilograms. Under the pot fontanel system should be based on the size of the chicken, the old and the young are arranged separately, to master the fire more to be the first out of the young, after the old. Specialized fontanel soup. The onion, ginger, pepper and fennel used should be strictly selected to ensure the pure flavor. Even the sale of barrel chicken, knife also according to the different parts of the chicken sub soft side, hard side, with cut, slice, chopping and other different knives in turn. 4, Yang Kee Ching Fang Beef Ramen Chinese famous food "Yang Kee Ching Fang Beef Ramen" is created by Yang Ching En, Ma Ming Fang couples in the Central Plains region's famous flavorful snacks. Beef ramen originated from Lanzhou, and was introduced by Yang Qingen and Ma Mingfang in 1982, and then improved by combining with the dietary characteristics of the residents of the Central Plains, so that it has a "golden color, ...... >>
Question 5: What are the snacks in Henan? Fangcheng chow mein, Xiangcheng steamed buns rolled in vegetables, Xiping fried cold noodles, Kaifeng bucket chicken, Luoyang water mat, Lingbao meat buns, Zhaoshan flavor taro cake, RuNan hoof deep-fried noodle cake, Shang Cai Tabiao pig's trotters, PingPi sesame seed coquettish fruit, BeiMaodu hot and spicy soup, XinYang NanWan fish 。。。。
Question 6: What is the most famous snack in Henan? The most famous snacks in Henan are the "strong buns" (picture)
? The most famous snacks in Henan are the "strong bun" (pictured) ? The most famous snacks in Henan are the "strong bun" (pictured) and the "oil bun" (pictured). Jiangmichegao (pictured)
? Fried ice
? Sample dog meat (photo)
? Yanjin hot roasted pork (photo)
? Steamed noodles (photo)
? Steamed noodles (photo)
? Bao Gong Beans
? Bowls of dough
? Fatty Cake (Photo)
? Zhuxianzhen five-spice dried tofu
? Henan Old Temple Beef(Photo)
? Wei Zhuang hemp sugar (Figure)
? Su style orange red cake
? Jiaxian Noodles(Photo)
? Qihe silk eggs(photo)
? Jiaozuo Persimmon Cake(Photo)
? Fried lumps (photo)
? Buns with Phoenix Balls
? Vegetarian Pigeon Eggs in Clear Soup(Photo)
? Ma Yu Xing Barrel Chicken(Photo)
? Mulberry and chrysanthemum tea
? White Sugar Caramelized Cake
? Stewed Fish (pictured)
? Palace peanut cake (photo)
? Shredded Osmanthus Peels
? Crispy hot pot (pictured)
? Stir-fried sweet potato puree (photo)
? Steamed watermelon chicken (photo)
? Hot Noodle Dumplings (Picture)
? Apple pulp crumb cellulose bread
? Chendian Sesame Flower (pictured)
? Five-spice bean foam (photo)
? Donkey meat burrito (photo)
? Henan fish baked noodles (photo)
? Hot and spicy soup (photo)
? Fengcheng Jelly Rice Candy
? Chicken claw twist (photo)
? Bun Dou Zhang
? Tonghe "Tong egg"
? Guanjia Crispy Cake
? The "Pepper Beans"
? Shredded hydrangea skin in clear soup
? Xin'an Hot Noodle Dumpling[Photo]
? Kaifeng flavor snacks [more pictures]
? The first floor buns [photo]
? Braised noodles
? Battered Noodles
? Heji Braised Noodles
? Kaifeng Four Treasures
? Luoyang Water Seat
? Geji "stew cake"
? Bo Wang pot helmet
? Caiji Steamed Dumplings
? Zhenping Daokou Roast Chicken
? Kaifeng first floor buns
? Stir-fried three non-stick noodles
? Carp Roasted Noodles
? Blood cake
? Roasted Chicken
? Crispy Pork in Bucket Bowl
? Xinyang Duck
? Zhengzhou roast duck
? Dumplings
? Geji Croquettes
? Three Carp Meals
?B Chai Cold Noodles
? Qin's Smoked Meat
? Bucket Chicken
? Small cage soup dumplings
? Ma Yuxing "bucket chicken"
? Three No Sticks
? Steamed Pork from the Ding Family in Xinzheng
? Noodles in old batter
? Sliced pork in soup
? Lotus Root in Honey Sauce
? Sweet potato puree
? Peanut cake
? Anyang three smoked
? Luyi Kongji Marinated Chicken[Photo]
? Shaolin Eight Treasures Cake
? The first floor of the small dumplings
? Xixian shortbread [picture]
? Wangqiao tofu
? Jingjia Sesame Flower[Photo]
? Chrysanthemum Hot Pot[Photo]
? Double Sesame Hot Pot
? Yuanmiao Guan Steak with Vegetarian Chicken
? Five-spice loose eggs
? Luyi dog meat
? Sesame wing with shark's fin
? Sugar-adulterated eggs
? Cherry tomatoes
? Lotus Flower Crisp
? Daikonjubes
? Cao Ma Sesame Candy
? Crispy Custard Cream
? Jintai Prairie Flower... >>
Question 7: What are the cuisines of Henan? What are the local specialties? Hello!
A: Luoyang water mat, a long history, ancient and modern famous. Since the millennium, the long pass undefeated. Red and white events, banquets and guests, the first to use it. The so-called "water seat", there are two meanings. One is to soup is good, the second is to eat a change, a road on, like running water, so the name "water seat". Luoyang water seat, from the folk, is unique to the Luoyang area of the traditional food. Sour and spicy flavor, refreshing and appetizing. Tang Dynasty Wu Zetian, the Luoyang water seat will be aimed at the palace, coupled with mountain treasures and sea food, made of palace banquets, and from the palace to *** between, so the formation of a unique flavor. Because of the imitation of the production method of the official banquet, it is also known as the official seat.
Luoyang water seat, there are 24 pieces of composition, referred to as "three eight seat". First on the 8 cold dishes under the wine, cold dishes for 4 meat and 4 vegetarian. Followed by 16 hot dishes, hot dishes with different types of blue and white sea bowls. 16 dishes in the 4 pressure table dishes. The other 12 dishes, every 3 similar flavors for a group, each group has a big dish to lead. Called the "tape on the court", eat a on a, such as the clouds and water. Luoyang water seat, there are three major features: one is a meat and vegetarian, there are cold and enforcement; Second, there is soup and water, the north and south are delicious; Third, the order of food is strictly regulated, with a reasonable, serious selection of materials, the fire is appropriate. Luoyang water seat, and is divided into high, medium and low three grades, according to the situation.
Battered noodles
Battered noodles, both economic and delicious, is a popular snack in Luoyang. It is the soybean milk in the appropriate temperature, fermentation acid, and then into the pot heated to about 80 degrees, the liquid surface will have a kind of mushroom-shaped pulp foam. At this point, add a little sesame oil, stir repeatedly, and when it comes to a rolling boil, put the noodles down, preferably mixed noodles. Toss the batter to make a paste. Then, add the moderated salt, scallions, green beans, celery, chives, and chili peppers. Luoyang batter noodles, simple to make, low cost, beautiful flavor, easy to digest, is a famous local food with strong local characteristics.
Yan Family Mutton Soup
Yan Family Mutton Soup, which has been passed down for four generations, has a history of 1500 years. The second generation Yan Shunsheng, innovation of mutton soup, so that the proper configuration of seasonings, soup flavor is more delicious, from now on, Yan family mutton soup is famous for urban and rural areas in western Henan. Yan family mutton soup is characterized by: using fresh mutton, the day with the meat, the day slaughtered sheep; spices complete, large amount. With pepper instead of chili, salty and tasty, soup flavor.
Zhang Zhang wontons
Zhang Zhang wontons, also known as "horseshoe street wontons". The founder of Zhangshu, so far has a history of 150 years. 1920, Zhangjia wontons second-generation heir Zhang Kun to the ingredients and varieties to innovate and improve the white chicken, chicken blood, thin egg cake, shrimp, water vermicelli, squash and so on as the main ingredient; and oil, pepper, soy sauce, chicken broth, pork broth, vinegar and so on as a secondary ingredient, with leeks and green onions in the winter, and with young leeks and toon in the spring. Thus, Zhangjia wontons have the characteristics of fine production, delicious flavor, fragrant taste, sour and spicy.
Shangji Beef Soup
Shangji Beef Soup has two kinds of sweet and salty, which is characterized by: meat, fat soup fresh, cooking soup auxiliary materials, fried chili peppers and garlic, oozing together and mashed, the taste of especially fresh. Luoyang people love to eat beef bun in the morning. Take the bun to soak, or will buy the soup back to soak, eat a lot of people eating beef burgers, today, no matter in the morning and evening have to eat beef burgers.
Pan Jin and roasted chicken
Pan Jin and roasted chicken has long been famous in Luoyang. Founder Pan Gensheng, his son Pan Jinhe began business in 1941, with its unique flavor, flexible management, so business is booming, known far and wide. Nowadays, Pan Jinhe's roasted chicken is operated by Jinhe's son, Bolzhu. Ingredients include cloves, grass nuts, cardamom, daihou, xiaohou, and peppercorns. Pan Jinhe Roast Chicken is fine, pure flavor, yellow skin color with red. The meat is burnt on the outside and tender on the inside, and the mouth is full of fragrance after eating.
No-flip soup
Luoyang No-flip soup, has a history of more than 120 years. The founder, Liu Zhensheng, has been passed down for three generations, named Liu Hulan, aged over 70. Ingredients are mung bean flour, pepper, monosodium glutamate, soy sauce, vinegar, fungus, vermicelli, kelp, shrimp, seaweed, chives, Jinzhen, salt. It is characterized by its pure flavor, sour and spicy taste, oil but not greasy.
Zhang Ji Roast Chicken
Elm Garden Zhang Ji Roast Chicken, a rising star in the business of roast chicken in Luoyang. Founder Zhang Xinzhong, his son Zhang Tielin in 1962 to inherit his father's ambition to operate roast chicken. Zhangji Roasted Chicken is now a famous brand of roasted chicken in Luoyang. The main ingredients are cloves, aniseed, fennel, fennel, grass nuts, pyrene], cinnamon, cold ginger, dang ginseng, hanging skin, nutmeg, tangerine peel, sharen, pepper, grass cardamom. It is characterized by: rotten, tender and fragrant. Not fishy, not hard, not greasy, a shake, the meat will fall off, away from the bone abnormal.
Xin'an Hot Noodle Dumplings
Xin'an Hot Noodle Dumplings has a history of more than 70 years, and is famous in the thousands of miles of Longhai Line. Xin'an hot noodle dumplings, with fine white flour for the skin, pork scapula hindquarters as the main ...... >>
Question 8: What are the famous snacks in Henan? Egg Pine Nuts
Made of flour, sesame oil, sugar dilution, cinnamon sugar, jam juice, walnuts and other ingredients. Sweet and savory, oil and not greasy. The old name "Jinshi fruit", the Ming Dynasty began to make.
A bun
The Northern Song Dynasty, called Taixue steamed buns, has been more than a thousand years. The first step is to make sure that you have a good understanding of what you are doing and how you are doing it. The meat is tender, the skin is soft and fragrant, and the soup is full of juice.
First Floor Buns
Minced pork with a variety of seasonings as a filling, and noodles for the skin, kneaded into a bun, steamed over high heat. The skin is thin and the filling is big, the enema is oily, small and exquisite, fresh and fragrant, thick and not greasy. Production history of more than 70 years.
Yifu Noodles
The noodles are made with whole eggs and seasoned with a variety of flavors. The noodles are cooked in an assorted casserole. The noodles are smooth and tender, and the soup has an excellent flavor.
Anyang Blood Cake
Buckwheat noodles are mixed with pig's blood, mixed with water, stirred into a paste and steamed. After the cool slices, into the frying pan, fried to the outside of the scorched when removed, mixed with garlic sauce and eat. It is one of the three treasures of Anyang, with a burnt exterior and tender interior, and a flavorful taste.
Zhengzhou pea yellow
Peas with a mill pulled into a small bean clove, high-fire cooking, simmering, stirring and mashing into a paste, into the red sugar, persimmon cake slices, pea yellow and persimmon cake layer by layer in order to load the pot, cooled and eat.
Shaolin Eight Treasures Crisp
The crispy food made of ganoderma lucidum, monkey head, silver fungus, white fruit, fungus, tarragon mushrooms, shiitake mushrooms, Poria, with therapeutic effects, can strengthen the tendons, vitality, refreshing, fitness. Department of Shaolin monks of traditional food, has more than a thousand years of production history.
Jingjia twists
Flour with sugar or salt, by mixing ingredients, playing flowers, water, and noodles, cutting agents, kneading, cooking and frying under the oil made. Divided into sweet and salty two kinds. Sweet and crispy, no dregs after chewing, can be put for two months without moisture, the color is golden and translucent. Jing family ancestry, has more than 300 years of production history.
Weichuan pot helmet
flour and good, into the condiments, layers rolled up into shape, stewing, baking and become. The appearance of snow-white and golden-yellow, crispy and tasty, the inner layer is soft and fluffy.
Danying Sesame Flower
Warm water and noodles, fermentation, add eggs and other seasonings, rubbing strips together into a pupa-like, deep-fried, pulled apart, molding. It is yellow, crispy, sweet and flavorful, and does not dry out after a long time.
Geji altar meat casserole
Pork plus condiments into the altar sealed, stewed over low heat until cooked; oil cake shredded, put altar meat casserole. The cake is strong and soft, fresh and flavorful, and not greasy.
Jin Xianshu baked cakes
Flour for the skin, a variety of sweet, salty apricot material and fruit for filling, after frying, making the skin, making the filling, and crispy, wrapped in stuffing, molding, baking and become. There are more than 20 kinds of meat crisp, fat crisp, sugar crisp, crystal crisp, triangular crisp, bean paste crisp, date paste crisp, hawthorn crisp, rose crisp and so on. The color is golden, the outside is crispy and the inside is tender, salty and sweet. Has more than 60 years of production history.
Bowang pot helmet
Cake with wheat straw fire or soft firewood, baked in the pot. Bottom, face, heart is porcelain white, peripheral with burnt color block, crispy sweet, the more you chew, the more fragrant, in a dry place, more than a month without deformation, no flavor. There have been more than 2000 years of production history.
Xinyang spoon bun
Rice, soybean batter, with red and white radish, soybean sprouts, plus a variety of seasonings, stirred into a thin paste, into the iron spoon, fried in hot oil, hot food. It is cake-like, with thick sides and medium-thin sides, soft outside and inside, salty and slightly spicy, with a strong five-flavor aroma.
Question 9: What are the specialties of Nanyang, Henan? Zhenping Yellow Wine
Zhenping Yellow Wine is made from millet, glutinous rice, Linmai as raw materials, and wheat as a composition, brewed according to a specific process. The color of the wine is brown and transparent, and the taste of the wine is mellow and delicious, rich and aromatic, sweet and bitter, with a long aftertaste. Drinking it can prevent heatstroke in summer, protect against cold in winter and strengthen the body, and it also has the effect of promoting appetite by stimulating the appetite. Yellow wine can also be used as medicine, for the treatment of bruises, blood circulation, maternal lactation, etc. have therapeutic effects.
Zhenping yellow wine production has a long history, built in 1981 Zhenping Yellow Wine Factory, held in Qingdao in 1983 on the Northern Yellow Wine Technology Association, was evaluated by the experts of this wine color and taste, excellent quality. At present, Zhenping yellow wine sells well in Henan, Hubei, Jiangsu, Liaoning and other 11 provinces.
Zhenping Roasted Chicken
Zhenping Roasted Chicken, also known as Zhenping Hou's Roasted Chicken. The color of the roast chicken is bright, broken tendons away from the bone, skin and meat rotten, fat but not greasy. The creator, Hou Heishan, originally from Linyi, Shandong Province, learned to make roasted chicken from a famous teacher in Dezhou in 1928. 1942 Japanese invasion of China, he moved to Zhenping with his wife and children, and continued to make and sell roasted chicken. Since then, Hou's roast chicken reputation, enduring.
Sheqi three powder
Sheqi three powder for the Sheqi County produced noodles, powder, powder noodles, with "three powder of the township" reputation. Here the production of vermicelli like silk, vermicelli like paper, vermicelli white and smooth, by the masses widely welcomed.
Sheqi County has a large area of arable land, rolling hills, is a concentrated origin of sweet potato. Every winter, the countryside grinding powder, do a lot of vermicelli. In recent years, this production has become a major agricultural processing industry in rural areas. "Three powder" products in addition to consumption in Nanyang, but also a large number of sales to Hubei, Sichuan, Shaanxi and other provinces, part of the export abroad.
Bowang pot helmet
Bowang pot helmet is a specialty food baked with white flour. Shaped like a pot, like a helmet, the whole body white, like the raw surface of the sun-dried general, more than a foot in diameter, two inches thick, each weighing four pounds, eat crispy and crisp, chewy and hunger, and not bad for a long time. Bo Wang pot helmet creation legend is in the three kingdoms period, Liu Bei fire after burning Bo Wang, stay Guan Yu guard, when the drought lack of water, soldiers hunger and thirst, Guan Yu book Zhu Geliang pleaded retreat. Zhuge Liang wrote back to Guan Yu, asked him to hold on, and taught to "use dry noodles, mixed with little water, and hard pieces, pot kang, food for the helmet", so that "ringing generals, put the heart of the army". This method of kang cake has been passed down since then.
Xuanmiao Guan fasting
Nanyang Xuanmiao Guan for Taoist temple, built in the Ming Dynasty Hongwu four years (1371 AD), the Qing Dynasty, the Republic of China, the incense flourished, and the time of the Beijing Baiyun Guan, Shanxi, Xi'an Changqing Guan, Xi'an eight Xianan and known as the country's four major jungles of Taoism.
Guan in the Taoists according to the rules of fasting and vegetarian, in the event of major festivals or Guan in full bloom, but also invited local celebrities to the Guan garden to enjoy the flowers, and set up a vegetarian feast reception. Guan in the production of vegetarian dishes exquisite, rigorous selection of materials, a wide range of main and auxiliary materials must be true vegetarian, both the selection of the treasures of the North and South China, and make full use of a variety of local specialties. Vegetables. These vegetarian materials by steak, slip, fried, deep-fried, braised, steamed and other methods of elaborate production, floating dishes written by a pleasing aroma, color, flavor and shape are excellent, but also the quality of vegetarian shape meat, very realistic. Such as: "vegetarian ham", "grilled vegetarian chicken", "vegetarian shark's fin", etc., are the shape of meat and vegetarian, modulation of subtle, fascinating XuanMiaoKuan fasting dishes.
The Xuanmiao Guan Lenten dishes by successive generations of chefs, Taoist congregation, diners, innovation, cooking techniques continue to improve, and gradually increase the number of famous dishes. Once for the Xuanmiao Guan chef Nanyang Hotel first-class chef Yin Deming, by its pondering, summarizing, sorting out the "Xuanmiao Guan Vegetarian Lenten" spectrum 55. 1984, the Beijing Television Center will be Xuanmiao Guan Lenten food into a television, to entertain the national audience. The Henan Provincial Cuisine Association also put it in the history as a traditional famous dish.
Tong River "Tong Eggs"
In the eastern part of the Nanyang Basin, the Tong River flows in a curved direction. The Tong River is a tributary of the Yangtze River, and after flowing through the territory of Tonghe Township in Tanghe County, the river bends, and there are many mudflats and abundant grass, which is a good place to graze geese and ducks. This section of the river's egg ducks produced high-quality sweet eggs, large thin skin, beautiful egg shape. After a complex process of pickling, flavorful and tasty, after-scented, called "Tong eggs".
According to legend, during the Three Kingdoms period, Zhu Geliang in 60 miles of Tong River set up a strange green stone iron egg formation, Tong ducks to lure the enemy in the formation, a great victory over the Cao soldiers. In the 1970s, tung eggs in the "Chinese specialties book", exported to New Zealand, Australia, Southeast Asia and North Korea, Japan and other countries and regions. After laboratory tests, tung eggs in the nitrogen acid, lysine and other essential 13 kinds of amino acid content, than other duck eggs 8 times higher.
Nanyang Yellow Beef
Nanyang Yellow Beef is one of the top five breeds in China. Nanyang is located in the middle of the South-to-North Water Diversion Canal, pollution-free specific subtropical and warm temperate air ...... >>