Sweet and sour soft baked noodles with fried fish, also known as baked noodles with fried fish and baked noodles with carp, is a famous historical dish of Henan cuisine. The name of this dish, first of all, benefited from carp, the middle and lower reaches of the Yellow River in Henan, golden carp, a treasure of all ages. "It's a fish that eats fish, and it's a carp that must be on the river." This fish went on the market. In the Song Dynasty, there was a saying that "I don't hesitate to hold on to it for a hundred dollars", which is a treasure. The second is the soft stir-frying of Henan cuisine, which is famous for its live juice. The so-called live juice has always been two solutions. First, the juice of deep-fried fish needs to reach the level of soaking flowers, which is called that the juice should be dried; The second is to take the dialect of harmony and vividness, sugar, vinegar and oil, sweet, salty and sour should be fully blended in the stirring at high temperature, and all things and tastes are present but not in the first place, and you have me; I have you; No oil; No sugar; No vinegar; Sweet and sour; The acid is salty, and the fish is fat, tender, refreshing and not greasy. After eating the fish, the juice is inexhaustible, and the fire is returned to the juice, and the fine baked noodles are added, and the hot sauce is crispy, which tastes wonderful.

Braised head and tail of herring

This dish was well-known in the Central Plains in the late Qing Dynasty and the early Republic of China, and it is known as "exotic taste". He used herring as the main material, skillfully used knives from head to tail, placed the two ends of the grilled plate, and cut pieces of fish and spread them round between the head and tail. After frying on both sides of the pot, take winter bamboo shoots, mushrooms and onion segments as ingredients, and cook the broth on the pot with strong fire, and collect the juice on medium and small fire. The juice is thick and the fish is transparent, and the color is red and bright. When eating, the head is crisp and tender, and the fragrance is mellow. In the early years of the Republic of China, Kang Youwei studied in Bianjing. After tasting this dish, he was praised as "cooked mackerel". Kang Jun knew the taste, but his intention was still unfinished. He also gave another village stove Huang Runsheng a fan of "and yet, while China holds our friendship's younger brother Kang Youwei", which became a much-told story of the intersection of literati and famous chefs.

Fried purple crisp meat

Deep-fried purple crisp meat is called "roast duck". This dish is made of pork belly, which is soaked, boiled, flattened and sliced, pickled with onion, ginger, anise, perilla leaves and seasonings, steamed and fried for 40 to 50 minutes. When frying, repeatedly smear the skin with balsamic vinegar until it is golden red and crispy. Slice it into plates, and serve it with scallion, sweet noodle sauce, lotus leaf clip or pancakes. It is crispy, delicious, fat but not greasy, and it is better than roast duck.

Braised sea cucumber with scallion

Onion and sea cucumber should be a good match. Onion, also known as the grass of harmony, is a pungent and warm thing. Although sea cucumber is precious, its physical properties are slightly cold. If it is supplemented by onion, it will show its merits. This dish looks simple, but it is actually very skillful. The sea cucumber swells well, reaching the degree of softness, lubrication and toughness. Too much is rotten, but too little is brittle. The second is to burn, the heat should be enough, and the soup and fire should be good, and the juice should be concentrated, so that the sea cucumber can be tasted. In addition, if the onion is used well, it must be green onion, which is white and fragrant, so that it can match the taste of sea cucumber.

Peony jelly

Peony Swallowwort, formerly known as Luoyang Swallowwort. Outside Luoyang, it is often called plain swallow dish or fake swallow dish, and it is also the head dish of Luoyang water mat. This dish is very elaborate. It is made of white radish, shredded, soaked, air-dried, mixed with good mung bean powder, steamed in a cage, torn in cold water and salted. Then steamed into silk like bird's nest. At this time, add crab roe, sea cucumber, ham, shredded bamboo shoots, etc., then steam thoroughly in a cage, and then pour the clear soup with salt, monosodium glutamate, pepper and sesame oil. Its taste is mellow, its quality is refreshing, and it is very delicious. 1973 Premier Zhou Enlai accompanied the Canadian Prime Minister to eat this dish. When he saw Wang Huzi, a famous chef in Luoyang, adorning it with steamed and carved peony flowers, he joked that "Luoyang peony is the best in the world, and flowers are born in the dish". Since then, it has been renamed Peony Swallow.

Braised tripe

Guangdu became a tribute in the Tang Dynasty and gradually entered the wine shop in the Song Dynasty. It has been among the treasures for thousands of years. When this thing is eaten, it is seven points in the hair, and the best cooking for three points is grilled. The steak of Henan cuisine is unique in its own way. For hundreds of years, it has become the same standard and pursuit of chefs and diners that "picking vegetables without thickening is natural and sticky". As the first dish of traditional high-end banquet, braised tripe is the embodiment of this standard and pursuit. This dish is made of soft, white and bright pieces of wide belly, which are spread on bamboo grills after being killed, and grilled with good milk soup and small fire. The finished product is soft, tender, mellow and beautiful, and the soup is white, bright and smooth, so it is also called white braised tripe.

Bianjing roast duck

Bianjing has been known as Jiangbei Watertown since ancient times. Therefore, there are many duck dishes. Bianjing duck was a famous dish in the Song Dynasty. The cooked duck is cooked by the method of roasting with furnace ashes, and then evolved into the method of roasting with open fire of fruit trees. Roasted duck replaced cooked duck as the mainstream method of duck treatment, and it was introduced to the north after the Northern Song Dynasty. Bianjing roast duck has been popular for thousands of years, and its skin is crisp and tender. It is a big meal with lotus leaf cake, sweet noodle sauce, chrysanthemum onion, butterfly radish as auxiliary food and skeleton soup and mung bean noodles as flavor.

Fried eight pieces

Xiangtang newspaper dishes, more punch lines. One of the lyrics of Henan restaurant waiter is "a chicken chop eight petals, which is fragrant, tender and beautiful". This chicken with eight petals is the fried eight pieces that have been screaming for more than 200 years. This dish is made of four pieces of cock legs and four pieces of chicken breast in late autumn. After marinating with cooking wine, refined salt, soy sauce and ginger juice, it is put into the pot with oil in a strong fire, and then heated and fried to make it crispy outside and tender inside. Serve with salt and pepper or spicy soy sauce, which is very refreshing. This dish was one of the four Henan dishes that Lu Xun loved in those days, and the writer Yao Xueyin praised it as "I like fried eight pieces in Henan best, which are fragrant and tender".

Braised mutton with onion

Sheep are auspicious and historically noble food. In Song Dynasty, 72 main shops in Bianjing used mutton as the main raw material. Mutton is warm, young and old in Xian Yi. This dish is made of cooked fat rib meat, cut into strips, served with fried shallots and magnolia slices, spread on a griddle, add soup stock, stir-fry the seasoning with medium-high fire until the juice is thick, turn it into a plate, hook the soup in the pot with running water, and pour the juice out of the pot with less pepper oil. The dish is soft, fragrant, palatable and mellow.

Abalone Soup

Abalone, also known as belly fish and cassia, is a treasure in the sea because of its tender meat. There were many restaurants in Song Dynasty, and Douzi was the masterpiece. Abalone in clear soup, also known as abalone in clear soup, is made by mixing processed abalone slices, green beans and ham slices, putting them into a sea bowl, and washing them into the bowl with the best clear soup mixed with ingredients. This dish is made with clear soup. The soup is clear and mellow, and the abalone is fresh and tender. It is a masterpiece with a very refreshing and long aftertaste, which quite shows the skill of Henan cuisine in making and using soup, which is light but not thin.