The top ten delicacies you must eat in Kaifeng: Kaifeng soup dumplings, Shuangma roast, peanut cake, Bianjing roast duck, Kaifeng bucket chicken, Kaifeng pot stickers, Kaifeng large noodles, mutton steamed buns, Kaifeng almond tea, sheep intestine soup.

1. Kaifeng soup dumplings Kaifeng soup dumplings have a unique flavor and are one of Kaifeng’s famous foods.

The soup dumplings have thin skin and are as white as Jingdezhen ceramics, with a sense of transparency.

When eaten, there is meat filling inside and fresh soup on the bottom layer.

People in Kaifeng have a saying when eating soup-filled steamed buns: "First open the window, then drink the soup, and then your mouth will be full of flavor."

2. Shuangma Huoshao Shuangma Huoshao is a traditional snack in Kaifeng City, Henan.

Shuangma Huoshao is made from flour, sesame seeds, salt, vegetable oil, five-spice powder and warm water.

It is made through sesame seed making, pastry making, dough making, shaping, baking and other processes.

When eaten with camellia oleifera, it can be eaten as breakfast or as a late-night snack. It has a crispy texture and a five-flavor aroma.

3. Peanut cake Peanut cake is a traditional local snack in Kaifeng City, Henan Province.

Peanut cake is an ancient palace meal. It originated in the Song Dynasty and has been passed down to this day for more than 600 years in the Yuan, Ming and Qing dynasties.

There are original peanut cake, five-spice peanut cake, nut peanut cake, osmanthus-flavored peanut cake, etc.

4. Bianjing Roast Duck Bianjing roast duck is a dish, also known as Tokyo roast duck. The main raw materials include stuffed duck, honey, Beijing winter vegetables, etc.

This dish is a traditional dish in Kaifeng, Henan Province, and one of the top ten famous dishes in Henan cuisine. It has a long history from the Northern Song Dynasty to this day.

5. Kaifeng Tongzi Chicken Tongzi chicken is a famous specialty dish of Kaifeng. It is famous for its bright yellow color, salty, tender and crispy, fat but not greasy, and the more you chew, the more fragrant it becomes.

The main ingredient is chicken, and the main cooking technique is boiling.

6. Kaifeng Pot Stickers Kaifeng Pot Stickers is a traditional snack famous both at home and abroad and belongs to the Henan cuisine.

Daoxiangju's pot stickers are famous in the ancient city for their rigorous selection of ingredients, fine production and exquisite quality.

7. Kaifeng Big Sword Noodles Big Sword Noodles are also called longevity noodles. The name comes from the fact that the knife used to cut the noodles is surprisingly large, so it is called Big Sword Noodles.

The noodles originated in the Song Dynasty, in Xiaosong Township, Lankao County, which is rich in wheat. According to legend, the Qing Dynasty Emperor Qianlong celebrated his birthday and the Empress Dowager Cixi celebrated her birthday, and the noodles were served as longevity noodles.

8. Mutton kang bun is one of the famous snacks in Kaifeng. The main raw materials for making mutton kang bun are minced green onion, salt, cumin, etc. Mutton kang bun is made of minced mutton and some special seasonings wrapped in the middle of a thin white flour pancake.

The dough looks chewy and full of charred meat flavor.

9. Kaifeng Almond Tea Almond tea is also known as the first tea in Kaifeng. Kaifeng almond tea originated in the Song Dynasty and lasted for more than 600 years in the Yuan, Ming and Qing dynasties. It has been known as the palace meal in the past dynasties.

It is made from selected high-quality almond flour as raw material and refined with a variety of delicious ingredients such as almonds, peanuts, sesame seeds, roses, osmanthus, wolfberry, etc.

10. Sheep Double Intestine Soup Sheep Double Intestine Soup is a traditional snack in Kaifeng. It is commonly known as sheep double intestine, also known as sheep frost sausage. The preparation method is to first wash the large and small intestines of the sheep, pour them with sheep blood and cook them.

Then cut it into half-inch lengths, put it into the pot with the Taibao sheep, lamb loin, and intestines, and cook until the soup is red, white, and green in color, mellow and fragrant, and the soup is fresh and meaty.