Luoyang's diet has a long history and a wide variety. There are Luoyang Swallow Dish, which is famous as "golden branches and jade leaves", and yue longmen, a popular carp among the people. There are delicious non-turning soup and delicious Zhangji roast chicken. You must not miss these delicious foods when you arrive in Luoyang.

1. Xin' an instant noodle dumplings

Xin' an instant noodle dumplings are made of refined white powder as the skin, pig's front shoulder and back buttocks as the main stuffing, with appropriate amount of green onions, leeks, cabbage, ginger, sugar, cooking wine, ground oil and food. Salt, monosodium glutamate, etc. Hot the noodles, roll them into thin skin, wrap them into crescent-shaped dumplings, and steam them in a cage for ten minutes. Its characteristics are as thin as paper, jade in color, full of five flavors, fresh and fragrant but not greasy.

2. Hu spicy soup

Hu spicy soup is a must in Luoyang snack series. It originated in the mid-Qing Dynasty, flourished in the early years of the Republic of China, and then the pattern was constantly renovated. Up to now, if you walk in the alley of Luoyang, you can see it everywhere. Why does a small bowl of hot soup last forever? With its popular taste and low price, it has always been the first choice for breakfast. 3. Luoyang has a history of more than 12 years. Founder Liu Zhensheng, who has been passed down for three generations, is named Liu Hulan and is over 7 years old. The ingredients are mung bean powder, pepper, monosodium glutamate, soy sauce, vinegar, fungus, vermicelli, kelp, shrimp skin, laver, leek, brocade and salt. Spoon some thin mung bean batter in a small spoon and pour it into a pan, that is, it becomes a thin sheet similar to a spring roll, which is cooked without turning it over, so it is called "no turning". Put two crystal green "non-turning" pieces on top of each other in a bowl, pour some hot pork bone soup on them, put some vermicelli, yellow flowers, fungus, etc., and be willing to put some vinegar and pepper, so a bowl of non-turning soup is ready. When this soup is eaten in the mouth, it is soft and chewy. Bean fragrance; Soup is sour and light, with a long aftertaste. It is the first choice for Luoyang locals to eat supper. Its characteristics are pure taste, sour and spicy, oily but not greasy. With local characteristics, it is very popular with the people.

4. paste noodles.

Luoyang people generally like to eat a flavor snack. It is to put soybean milk at a proper temperature, ferment and turn sour, then put it in a pot and heat it to about 8 degrees, and there will be a mushroom-like pulp on the liquid surface. At this time, add a little sesame oil and repeat? Stir, until boiling, put the noodles in the pot, preferably mixed noodles. Stir the noodles to make them paste. Then, add the prepared salt, chopped green onion, green beans, celery, leek and pepper.

5, steamed bream

bream is produced in Yishui, so it is called "Yi Qu". It is famous for its simple production and pure fragrance. This fish was often used to entertain VIPs during the Han and Tang Dynasties. According to legend, Bai Juyi, a great poet in the Tang Dynasty, and the poets of the "Jiu Lao Hui" often ate this fish when drinking and composing poems.

6. Yanjia mutton

has been passed down for four generations and has a history of 15 years. Yan Shunsheng, the second generation, innovated the mutton soup, making the seasoning configuration appropriate and the soup more delicious. Since then, Yan's mutton soup has become famous in urban and rural areas of western Henan. Yanjia mutton soup is characterized by: using fresh mutton, using meat on the same day and slaughtering sheep on the same day; The spices are complete and large. Using pepper instead of pepper is salty and palatable, and the soup tastes delicious.

7. Zhangjia wonton

is also called "horseshoe street wonton". Founded by Zhang Xu, it has a history of 15 years. In 192, Zhang Kun, the second generation descendant of Zhangjia Wonton, innovated and improved the ingredients and varieties, with white flour chicken, chicken blood, thin egg cake, scared kernels, water vermicelli and pickled mustard tuber as the main ingredients; With big oil, pepper, soy sauce, chicken soup, pork soup, mature vinegar and other accessories, it is matched with leeks and green onions in winter and tender leeks and Toona sinensis in spring. Thus, the Zhangjia wonton has the characteristics of fine production, delicious taste, delicious fragrance and all-round sour and spicy taste, and gradually became famous.

8. Shangji Beef Soup

Wujiajie people have been engaged in general management for more than 4 years. There are two kinds of beef soup, sweet and salty, which are characterized by: fresh meat and fat soup, full of cooking accessories, mashed with fried pepper and garlic, and the taste is especially fresh. Luoyang people love to eat beef in the morning. Take steamed buns to soak, or buy soup back to soak. Many people are surprised that beef is soaked in steamed buns. Today, beef is eaten in steamed buns in the morning, at noon and at night.

9. Pan Jinhe Roasted Chicken

Pan Jinhe Roasted Chicken: It enjoys a long reputation in Luoyang. Founder Pan Gensheng, his son Pan Jinhe in 1941? Start business, with its unique flavor and flexible operation, so the business is booming and famous far and near. Nowadays, it is the son of Jinhe who runs Pan Jin and roast chicken. Ingredients: clove, tsaoko, bupo, cardamom, dahui, xiaohui, pepper, etc. Special? Point: Fine production, pure taste, yellow skin color and deep red. The meat is tender and tender outside, and it is full of fragrance after eating, which is exported to both inside and outside the province. There is a poem to prove it: "Good food is famous, and customers are thousands of miles away."

1. Swallow dishes in Luoyang

Luoyang's unique flavor dishes. According to legend, when Wu Zetian lived in Luoyang, a radish with dozens of pounds grew in a vegetable field in Dongguan. The vegetable farmers thought it was a magical thing and gave it to Empress Wu Zetian. The royal chef cut it into silk, steamed it with powder, and served it with umami soup. After the Empress ate it, it was extremely delicious, full of bird's nest flavor and full of praise. It was named "Yancai". Later, it was introduced to the people, and over time, everyone called it "Luoyang Yancai", which has been passed down to this day.