1. Heji Braised Noodles Heji Lamb Braised Noodles is a traditional snack that combines meat, vegetables, soup, vegetables and rice. It is famous in the Central Plains for its delicious taste and economical benefits.

The predecessor of Hop Kee was Lao Folks Restaurant.

In 1953, Li Shaoqing and four other people took over the business. Since it was a partnership, the restaurant was renamed He Kee Restaurant. In 1967, it specialized in mutton braised noodles and was renamed "He Kee Braised Noodle House", commonly known as He Kee Restaurant.

He Kee Mutton Braised Noodles uses the best fresh mutton, soaks it repeatedly, then puts it in the pot, skims off the blood, adds all the aniseed ingredients, and cooks the meat until tender.

In addition, refined white flour is mixed with an appropriate amount of salt and alkali to form a soft dough, which is kneaded repeatedly to make the tendons tough.

At the bottom, put the original broth in the pot, pull the noodles into thin strips and put them into the pot, add the mutton, and garnish with day lily, fungus, and water vermicelli strips.

When serving, take out small dishes of coriander, chili oil, sugared garlic, etc. to make the dish taste fresher.

Heji Braised Noodles has strict operating procedures. For decades, it has insisted on serving bowls and pots without slacking off. It is deeply favored by diners and has become a well-known delicacy in Zhengzhou.

Foreigners often come here to taste it.

2. Geji Braised Cake Geji Braised Cake is a flavored food exclusively operated by the "old name in Kyoto" Geji Jar Braised Meat Cake Restaurant.

According to the "Zhengzhou Catering Industry Chronicle", Mr. Ge Minghui, the founder of Geji Braised Cake House, was a Manchu man with a yellow banner in the Qing Dynasty. He was born in 1882. When he was 10 years old, he went to Beijing to work in Prince Ke's Mansion. He once drove a carriage for the prince and was quite popular with the prince.

He was diligent and studious, and often helped cook in the royal dining room in his spare time.

Re is proficient in cooking techniques.

At that time, there was a staple food in the palace: thousand-layer cake, and a delicacy called jar meat.

One day, the prince returned to the palace and felt hungry, so Ge ??Minghui went over to cook for him. He used a jar of meat to stew a plate of cakes for the prince, and made a bowl of soup with mustard and coriander. The cakes were soft and the meat was fragrant, and the soup was refreshing.

Add appreciation.

In the early years of the Republic of China, when wars were raging, Ge Minghui and his two sons came to Henan to make a living. During the crisis, they remembered the Jar Braised Meat Cake, which was highly praised by the prince. So, with the help of friends, he opened the "Jar Meat Braised Cake Restaurant" near Zhengzhou Railway Station.

Ge Minghui stood on the stove in person, and his two sons helped him.

After liberation, Ge Minghui and his second son died successively, and the eldest son Ge Quyang continued the business. He inherited and carried forward his father's cooking skills, so that the cooked meat was fragrant as soon as it was opened. After many years of painstaking efforts, he continued to operate it.

Geji braised cake has become a well-known local snack.

Geji Jar Meat Stewed Cake is stewed with jar meat specially made by Bian Ya D and vegetables.

The cake is baked into a thousand-layer cake with soft dough, and then cut into curtain sticks after cooling. The meat for the pot is pork belly with skin, cut into 2 cm square cubes, put it in a pot, add water, boil, and skim off.

Remove the foam and impurities, remove the meat and quickly put it into a jar, add eight major ingredients, add fragrant fermented bean curd, pour in broth to seal, bring to a boil over high heat, then simmer over low heat until hot.

When the altar is opened, a strong fragrance overflows, and passers-by stop to smell the fragrance. It is known as the beauty of "the fragrance of opening the altar".

When simmering pancakes, lay the bottom of the pot with green vegetables, put pancake strips and jar meat on top, add stock and simmer for a while.

The meat is mellow, fat but not greasy, and the cake is soft and delicious, suitable for all ages.

In addition to bean sprouts, fresh vegetables from all seasons are used when braised pancakes, such as garlic moss, Chinese cabbage, four seasons plum, wild rice, etc.

In addition to pork soup, the soup used to stew the cakes also uses chicken soup and duck bone soup. Therefore, the stewed cakes are soft, fragrant, delicious and refreshing. In 1995, it won the title of "Famous Food of Central Plains" in the 4th Zhengzhou Food Month.

title.

In December 1997, it won the title of "Chinese Famous Snacks" in the first national famous snack recognition in Hangzhou.

3. Ma Yuxing Bucket Chicken. Ma Yuxing Bucket Chicken is salty, crispy, fat but not greasy. It is said that it originated from the chicken in the market of the capital city (Kaifeng) of the Northern Song Dynasty. In the fifth year of Xianfeng in the Qing Dynasty (1855), Ma Youren founded the Ma Yuxing Chicken restaurant in Kaifeng.

, selling bucket chicken.

In 1954, as the Henan Provincial Government moved to Zhengzhou, Ma Fulin, the fifth generation descendant of Ma Yuxing, opened "Ma Yuxing Chicken and Duck Restaurant" in Dehua Street, Zhengzhou. At this point, Ma Yuxing settled in Zhengzhou.

Ma Yuxing's bucket chicken has been around for a hundred years, with strict selection of ingredients, century-old soup and excellent production technology.

The barrel chickens selected must be full-fat hens with a growth period of more than one and a half years and a weight of 1.5 kilograms.

The chickens should be placed in the pot according to their size, and the young and old ones should be arranged separately. To control the heat, the tender ones should be taken out first, and the old ones last.

Special for fontanel soup.

All onions, ginger, pepper, and anise used must be carefully selected to ensure pure taste.

Even the chickens sold in buckets are divided into soft and hard sides according to different parts of the chicken, and different knife methods such as cutting, slicing, and chopping are used in sequence.

4. Yang Ji Qingfang Beef Ramen The famous Chinese food "Yang Ji Qingfang Beef Ramen" is a famous snack in the Central Plains created by Yang Qingen and Ma Mingfang.

Beef ramen originated in Lanzhou. In 1982, Yang Qingen and Ma Mingfang introduced it and improved it based on the dietary characteristics of the Central Plains residents. It has the characteristics of "golden color, fat but not greasy, thick meat, thick soup, and somersault noodles" and is very popular.

So they took one character from each of their names and created a unique Central Plains famous food - "Yang Ji Qingfang Beef Ramen".

Food, "Top Ten Famous Foods in Zhengzhou" and other honors.

In 2000, the Chinese Cuisine Association selected "Chinese Famous Food" nationwide, and Yang Ji Qingfang Beef Ramen was the only one to win this honor.

Mr. Shen Xiaxi, the former chairman of the Chinese Islamic Association, happily wrote after tasting it: "Yang Ji Qingfang Beef Ramen is unique in the Central Plains."

After the establishment of the Qingfang enterprise brand, it was continued to be carried forward by its descendant, Mr. Yang Zhipeng. It has now formed a chain operation model with dozens of franchise chain stores.

Mr. Yang Zhipeng was also named one of the "Top Ten Outstanding Young People in Zhengzhou" by the Zhengzhou Municipal People's Government.