Jiaozuo's yam is still quite famous, and also exported to foreign countries, foreigners for Jiaozuo yam is also very favorite, and often eat yam can tonic kidney, there is also Jiaozuo's cart beef is also a more famous specialty, the beef cooked in advance after the cloth bag up, inside the anise, peppercorns, and then the inside of the water and oil squeezed out.
Wait until the inside of the oil and water squeeze out of the finish, placed on a few days to let the beef inside the seasoning fully flavored, this time to remove the cloth after the beef into a thick pile, there are places to eat this approach to beef and lamb, people call it stacks of lamb and stacks of beef, in fact, the name is different, but the practice is the same.
One week Jun most resentful of others say Jiaozuo only braised noodles, look at the following hungry food, only to realize that the people of Jiaozuo is really blessed, where are delicious. With the pulp made of noodles, it is estimated that the country is only unique to Jiaozuo. Pulp noodles is one of Jiaozuo specialty snacks, practice and eating method is very simple, pulp noodles main material is pulp juice.
Pulp, mung bean paste is the best, the practice is quite simple, the mung bean powder pulp poured in a pot to boil after the noodles in the pot, cooked into the boiled peanuts, soybeans, celery section of the ingredients, the whole bowl of paste noodles, the color of the color of the extraordinarily elegant, white in green, green in red, red in yellow, sour through the fragrance. You can eat two bowls in one sitting.
Today there are Yuanjiacun food popular, in fact, Jiaozuo Xuliang town is also a Xuliang catering culture base, the flavor of the food more, pulling the noodles is one of the taste bear.
A ball of flour to withstand pulling, of course, must be kneading kneading in place, enough toughness and elasticity. Production of tugging noodles, the key one, flour to add a certain percentage of salt, dough after repeated kneading, must be molasses on the one or two hours, with the way of Western-style, that is, to wake up on the one or two hours, so that the dough grows freely, and so on the face becomes harder, the master of the dough rolled into a thicker a large sheet of dough, and then cut the sheet of dough into strips, and then the master to see what the customer would like to eat, he gave you what to pull, continuous pulling into a thin and unbroken Noodles or noodles, into the boiling water, cooked and fished out, at this time, must also be poured with a spoonful of meat brine, that flavor is fragrant and delicious, taste long, the noodles are particularly tough.
One week Jun love to eat fried noodles, in fact, more love to eat fried noodles, noodles into the frying pan, the bottom of the noodles fried into a golden yellow ball, pouring marinade, don't mention how delicious. Jiaozuo Mengzhou City, fried noodles, but also have to mention a traditional snacks. Mengzhou fried noodles and a week Jun ate this fried noodles are different, Mengzhou fried noodles more dry, not greasy, although the bottom is also burnt yellow, but the toppings, more meat and vegetables, such as bean sprouts celery, shredded meat, green and red peppers, the taste of crunchy and sinewy.
The noodles in Mengzhou Fried Noodles are raw, coiled into a ball, placed in a pot, and then drizzled with a little bit of oil, always on a low heat, letting the fire slowly kang cooked noodles, and at the same time, through the heat, the oil is slowly incorporated into the noodles until the bottom becomes charred brown. One side of the kang good, and then kang the other side, are kang good, but also must cover the lid of the pot to simmer for a while, so that the vapor soaked noodles, so that it is crispy with this pliable, do not lose the noodles of the soft.
Jinxianshu baklava
is divided into big shortcake, sugar shortcake, southern bean shortcake, hawthorn shortcake, crystal shortcake, meat shortcake, triangular shortcake, and so on, and has a history of several decades, and has even been exported to overseas.
Xivo brined meat
is the most expensive, and some people even say that you can buy the meat directly to brine, the old soup is said to have more than 10 years, which is not reproducible alternative advantages, but also limits the mass production of Xivo brined meat, most people do not local is impossible to eat.
Pulled Noodles
It is a kind of noodle mixing, after the noodles are done, add pork, mushrooms, asparagus, bean sprouts stir-fried marinade, add salt, chicken essence, vinegar, soy sauce, chili pepper, green onion oil and mix well to eat.
Sugar Cake
Mengzhou Assorted Sugar Cake is brownish-red in color, crispy skin and fluffy inside, fragrant, sweet but not greasy, nutritious, and suitable for young and old. Its garden moist and thick shape, clear and exquisite pattern, giving people a sense of simplicity, good luck, harmony, the beauty of the reunion. Mengzhou Assorted Sugar Cake has a long freshness period and is suitable for long-distance transportation.
From the network
Service building, the small dumplings, crispy hot, mixed nap, Nantong buns, the village of Xia Ma, the small crispy meat, Wang Chu, the Ding Qing He Yuanxiao, Shilin, the brisket, Bao Ai soapnut tree, the cold noodles, and the county of the pills, as well as in the Middle Kingdom of the deep-fried doughnuts to be the three of the deep-fried candy cake, and so on and so forth, and so on and so forth, and so forth, and so forth, and so forth, and so forth.
Boai pulp noodles, mixed
Wenxian yam, yam pastry, yam sauce, yam slices, yam feast
Qinyang donkey meatballs, donkey soup
Mengzhou mixed pulp cold noodles, fried noodles
Wuzhi casserole, oil tea
Xiuwu Haiyanjingu Songhua eggs
Boai mixed, oil tea, Boai cart beef
Braised Mixed Meat, Meatballs, Battered Noodles, Hei Noodles, Tushin Noodles, Fried Noodles, Fried Cold Noodles, Green Bean Cold Noodles, etc.