Yu cuisine, also known as Yu Banquet is Henan cuisine, is a very large cuisine, known as the mother of all dishes? The mother of all dishes? And the characteristics of the Yu cuisine is divided into: in the steak (steak dishes), Western water (water mat), South pot (pot chicken, pot fish), North face (noodles, stuffed rice) four, are unique. In which the more famous representative dishes are vinegared cabbage, Nanyang yellow beef and cumin mutton, and the Yu cuisine and the top ten famous dishes: sweet and sour soft fish but roasted noodles, pan-fried grilled mackerel head and tail, deep-fried purple crispy meat, peony bird's nest, grilled broad tripe, Bianjing duck, fried eight pieces, abalone in broth, onion grilled lamb, onions roasted sea cucumber.

Below is a brief introduction to the practice of vinegared cabbage and cumin mutton, first of all, vinegared cabbage, first of all, will be ready to break down a few slices of cabbage enough to eat on the line, will be used to remove the cabbage leaves can be used to do other dishes, only to stay in the cabbage gang, and then cut the cabbage gang into strips into a container to wash clean. After the water control dry standby, then the ready onion ginger garlic for minced standby, and then prepare another bowl into a spoon of salt, a spoon of chicken essence, two spoons of sugar, half a spoon of oyster sauce, a spoon of white vinegar, a spoon of soy sauce and then put a little bit of raw starch stirring on the side of the standby, start a fire and add oil heated to fifty percent of the heat into the green onion ginger and garlic for the explosion of incense, stir fry flavor into the water control dry cabbage gangs to stir fry, stir fry until the cabbage gangs Slightly soften and pour in the sauce, continue to stir fry until the soup thick dripping sesame oil, turn off the fire out of the pot. This is completed.

The following cumin mutton practice, first of all, will be ready to clean the appropriate amount of mutton, and then cleaned mutton cut into the appropriate amount of size, will be cut into mutton marinade, in the mutton plus salt two grams, pepper two grams of cooking wine ten grams of soy sauce five grams of hand sprinkled with starch and continue to scratch well and then beat an egg and then scratched well again to a bit of cooking wine. After marinating, into the hot oil in the pan over the oil out of the standby, then the pepper, scallions, cumin powder, white sesame seeds, salt beyond the flavor, add lamb stir-fry, then add parsley, continue to stir-fry, stir-fry can be served.

Yu cuisine has a lot of delicious dishes, have time to try.