glazed steamed buns

In the eastern part of Henan Province, glazed steamed buns used to be an essential dish at wedding banquets. The method is quite simple: cut the fine white flour steamed buns into strips one inch long and the thickness of fingers, dry them, soak them in hot water at 4 degrees Celsius, fry them in boiling oil to golden brown, take them out and put them in the prepared white sugar juice quickly, and then serve them. When eating, you should take it out with chopsticks and stir it in water, so as to form a unique flavor, so the glazed buns are also called "water-stirred buns".

according to legend, during the Wanli period of the Ming dynasty, Shen Li, a Shangqiu official in the dynasty, had a diligent cook. When Shen Li learned about it, he carried it forward. After he retired from his old age, he also treated the Wanli emperor with it.

Water-boiled steamed buns have been improved by generations of chefs, from the official's home to the dining table of Shengdou Xiaomin, from Shangqiu to Zhoukou and Kaifeng, and have become a unique food in Henan. Of course, after that, it has added many vests, such as glazed steamed buns, soaked steamed buns, steamed buns with dense sauce, and steamed buns with shredded noodles.

mashed sweet potatoes

There is a dish called mashed sweet potatoes in Qixian County, Kaifeng, which was invented by Jiang Shiqi, a famous chef in Qixian County. It's not difficult to make mashed sweet potatoes. What's difficult is that you don't do it-first cook the sweet potatoes, peel off the skin, remove the inner silk, wrap them in clean white cloth and roll them into mud.

then pour the white sugar into the pot and turn it into syrup, then add the small ground oil and mashed sweet potatoes and stir constantly, and take it out of the pot in the form of persimmon red mud. When loading, put Dandin, rose slices, green and red silk and sweet-scented osmanthus candy in layers. This dish is sweet in taste, refreshing and appetizing, bright in color and rich in nutrition. Moreover, it is also the "airball" widely circulated in Jianghu, that is, no plate, no chopsticks and airball's mouth.

Mama Paste

There is a snack in Luyi, Zhoukou, which is called Mama Paste. Don't look at the name, people who eat it can't forget the taste. This mother is creamy, white as milk, delicate and slag-free, smooth as fat, and she drinks it unconsciously.

Because the bean rice juice ground from soybeans and millet is boiled in a pot, it looks very thick, and it doesn't block your mouth when you drink it. It tastes sweet and refreshing, and it also looks milky white, so it's called mother (commonly referred to as milk) paste. Up to now, mother paste is still a special food in Luyi diet, which is not only loved by people in this county, but also by guests from other places.

No soup

When Mount Tai returns, he doesn't look at Yue, and when Luoyang returns, he doesn't drink soup. There is a kind of soup unique to Zhenjiang Lake and Luoyang, that is, it does not turn over the soup. It is said that in the late Qing Dynasty, an old gentleman named Li Zhensheng created a "non-turning soup" with non-turning cakes, pig bone soup and chicken broth, and various ingredients such as fungus, vermicelli, kelp and shrimp skin.

There are several time-honored brands in the old city of Luoyang, all of which started from the generation of the boss's grandparents. But Bufantang really gained a foothold in Luoyang, where the hidden dragon is crouching tiger, thanks to a Chinese medicine doctor named Gao. According to the change of seasons, this person added all kinds of Chinese herbal medicines to the pig bone soup, which made the soup appetizing in spring, extinguishing fire in summer, eliminating dryness in autumn and expelling cold in winter.

This function of medicated diet has established the Jianghu status of soup-free shops. Every night, the doors of these soup-free shops will be crowded with people. Disdainful foodies move stools, sit or squat, and lean against the door with bowls to drink soup. The scene is not spectacular.

iron stick yam

There is a famous joke with some color: men can't stand eating women, women can't stand eating men, men and women can't stand eating beds, and they can't stand planting too much land. This paragraph is about Jiaozuo's specialty iron stick yam, which is not only a kind of food, but also a medicinal material, and it is also the first of the four Huai medicines.

As a food, Tiegun Yam tastes noodle-like, slightly sweet, delicious, a little medicinal, and not greasy after a long time. As a medicinal material, iron stick yam has the functions of invigorating spleen, tonifying lung, strengthening kidney, nourishing brain, nourishing essence and caring skin, resisting aging, resisting tumor, resisting fatigue, resisting the stimulation of harmful substances, regulating metabolism, enhancing immune function, promoting growth, regulating endocrine, regulating cardiopulmonary function, exciting blood system and regulating nervous system.

Zhuangmo

In Puyang generation, there is a special food-Zhuangmo. There are two versions of the legend about the origin of Zhuangmo. One is related to the story of the Song Dynasty's resistance to gold, and the other is about the legend of the champion. The history of Zhuangmo's real scenery started from the late Qing Dynasty and the early Republic of China, and it was carried forward by a man named Wang Wubei.

Every steamed bun in Wang Wubei uses half a catty of fresh pig hind leg meat, cuts it into thin slices, mixes it with green onions, mung bean skin, eggs and other natural spices to make stuffing, rolls the woken noodles into cakes with a rolling pin, spreads the stuffing on it, and then covers it with a layer.

put it in a double-layer cigarette filled with sesame oil, and finally make it into Zhuang buns. Every time I get out of the pot, people queue up to buy it all. Zhuang steamed buns are popular in the border areas of Henan, Shandong, Jiangsu and Anhui, and have a very powerful appearance. They can be called the Big Mac in the pie world and the big Chinese pizza. It is thirty to sixty centimeters in diameter and one and a half inches thick, which vividly and stereoscopically shows what is called domineering side leakage.