The reason why Henan cuisine did not enter the eight major cuisines was largely restricted by the local producing areas. As the largest wheat producing area in China, Henan's flavor snacks overshadowed the dishes.

The taste of Henan cuisine is the taste of Huanghuai area. Eating pasta too hard can't cover up the development of flavor dishes, and of course it is also limited by natural and geographical conditions. But the local snacks are really good. For example, fried dumplings, hot soup, roast chicken at the crossing, braised beef and so on are all local fist foods.

In fact, the hall of honor of the eight major cuisines, Henan cuisine can be said to be the mother of the eight major cuisines, and the dishes suitable for local tastes are the most grounded dishes. Henan cuisine, classic or homely, mediocre or brilliant, is a "Chinese" word.

As far as dishes are concerned, Henan cuisine is not strong.

Henan cuisine is salty in the east and sour in the west, spicy in the south and salty in the north. But these four flavors, except salty and fragrant, are not very warm. Henan cuisine is neither as spicy as Sichuan Hunan cuisine, nor as elegant as state banquet cuisine, nor as strong as local cuisine in Modu.

Hue, not outstanding and exquisite, pays attention to the cooking of poultry meat. The change of fresh water and fresh river is too conservative, and it can't be as fine as Shandong cuisine, so it must be exquisite.