Special delicacy Su Yizhong Roast Chicken Su Yizhong Roast Chicken Restaurant in Huaiyang Beiguan is a halal deli that mainly sells roast chicken, but also sells sheep heads, mutton, and tofu skin.

Over the past decades, Mr. Su Yizhong has devoted himself to research, learned from the best of famous foods from all over the world, and created a unique secret recipe, making Su's roast chicken famous in eastern Henan.

The current Su Yizhong roast chicken is famous in eastern Henan for its unique preparation, beautiful appearance, rotten meat and rich nutrition. It is favored by people from all walks of life, and everyone who tastes it applauds it.

The well-known painter Lan Tianye (who played Jiang Ziya in "The Legend of the Gods") praised it after tasting it, saying that Su Yizhong's roasted chicken was delicious and unique in Chenzhou.

During the Longdu Chaozu Meeting in the past years, writers, calligraphers and painters from home and abroad who came to Huaihe requested Su Yizhong's roasted chicken. They lamented its delicious taste and happily wrote inscriptions and paintings, making Su Yizhong's roasted chicken famous.

In 2006, Mr. Su Yizhong was hired as a halal food consultant by the organizing committee of Henan TV's "King of Chefs" competition; in 2007, Su Yizhong's Roast Chicken became the only restaurant in Huaiyang to win the municipal "Civilized and Integrity Merchant" award.

In the same year, Mr. Su Yizhong was elected as the Standing Committee Member of the 11th Huaiyang County Federation of Industry and Commerce; in 2008, "Su Yizhong Mutton" was awarded the honor of "Famous Flavor Food" by the Zhoukou City Tourism Association; "Su Yizhong Roast Chicken" was awarded the "Ten Dishes" by the Zhoukou City Tourism Association.

The title of "Big Flavor Famous Food".

In 2009, it won the title of "Consumer Trustworthy Unit" by the Propaganda Department of the Municipal Party Committee.

Mr. Su Yizhong inherited the essence of traditional craftsmanship and developed a unique set of experiences in chicken selection, slaughtering, shaping, cooking, soup use, and heating.

He selects chicken strictly and uses wood-fired chickens that are less than two years old to ensure the quality of the chicken. He adds a variety of precious seasonings, frying in vegetable oil, and carefully making the roasted chicken. It is rich in protein, has all five flavors, is crispy, soft, and tender.

It is salty and palatable, fat but not greasy, fragrant, and the meat is white and tender.

For decades, Su Yizhong's roasted chicken has always adhered to traditional operating procedures, so the masses have praised its roasted chicken as "the lingering fragrance remains in the mouth a hundred steps away"; regular consumption can reap the benefits of appetizing, strengthening the spleen, warming the middle and replenishing qi, unblocking collaterals and refreshing.

effect.

Today, Su Yizhong's roasted chicken has become a good gift for Huaiyang people visiting relatives and friends, and it has also become the first choice of famous food for tourists from home and abroad when they come to Huaiyang.

Zhu Mazi Stewed Meat and Hu Spicy Soup Zhu Mazi Stewed Meat and Hu Spicy Soup, historically called Zhujia Hu Spicy Soup.

Zhu Mazi's name is Zhu Jinzhang, a native of Huaiyang City.

His ancestors started to operate Hu spicy soup on the west side of Cross Street in the north of the city since the Song Dynasty.

It is said that when Zhu Yuanzhang, the Hongwu Emperor of the Ming Dynasty, passed through Huaiyang at the beginning of his business, he had not eaten for several days, was sleepy, and lay down at the North Cross Street. He was rescued by an old man named Zhu who offered him a bowl of spicy soup. Zhu Yuanzhang immediately drank it.

After waking up, he drank three bowls in a row and said it was a good soup! After Zhu Yuanzhang came to the throne, he summoned the old man surnamed Zhu to the imperial dining room of the palace to specialize in soup meals.

Since then, the Zhu family's Hu spicy soup has become famous, and the Zhu family has been operating this business to this day.

After Zhu Mazi took over the soup-making technology from his father during the Republic of China, he worked hard and created the stewed meat and spicy soup, so it is now called Zhu Mazi stewed meat and spicy soup.

Zhu Mazi stewed meat and spicy soup is characterized by its even consistency, moderate salty and sweetness, meat as rotten as mud, spicy and sour taste, and full of fragrance.

There is a saying that if you drink spicy soup in the morning, the fragrance will still linger after you hiccup in the evening.

Foreign guests who come to Huai, and compatriots from Hong Kong, Macao, and Taiwan who are from Huaiyang return to Huai to visit relatives, they all talk about it because they can drink Zhu Mazi Hu spicy soup.

Huaiyang wontons Huaiyang wontons originated in the early years of the Republic of China.

The restaurant owner at that time, Fan Haode, was famous for selling wontons and steamed buns.

In order to create a brand, he traveled far and wide, absorbed the strengths of wonton makers from the north and the south, and combined it with the tastes of Huaiyang people to create a snack with Huaiyang's local characteristics.

The recipe for Huaiyang wontons is: simmer chicken soup, add meat stuffing and noodles, then boil and brew the processed shredded chicken, sea rice, pickled mustard, seaweed, vermicelli, kelp, small raw rice balls, shredded egg skin, and then add an appropriate amount of grinding

Oil, MSG, vinegar, cooking wine, soy sauce, spices and other condiments.

Depending on the season, fresh vegetables such as cattail, daylily, leeks, coriander, garlic sprouts, and schizonepeta can also be added.

It tastes delicious, refreshing and fragrant but not greasy.

This snack culture once disappeared from the world, but began to resume operations in the city around 1980.

It inherits the traditional craftsmanship of Huaiyang wontons and maintains the unique flavor of the local famous food.

Currently, the night markets in Chengguan are crowded with wonton stalls, and they are often overflowing with diners.

Zhangjia Donkey Meat Soup Zhangjia Donkey Meat Soup is made by stewing donkey meat in clear soup. The soup has a distinct broth, the meat is rotten but not greasy, the soup is white and milky, rich and appetizing, and has a fragrant aroma.

Either with food or wine, taste it carefully and have a long aftertaste.

From the Daoguang period of the Qing Dynasty to the early founding of the People's Republic of China, the Zhang family exclusively operated donkey meat soup in the county.

At that time, the soup was famous far and wide. No matter the dignitaries, businessmen, or even rural folk, it was a great pleasure to drink Zhangjia donkey meat soup in Huaiyang County.

In addition, Zhangjia Donkey Meat Soup Shop also comes with donkey white blood, which is the best of the best.

Donkey white blood is an ancestral skill of the Zhang family, which is processed with donkey blood.

The shape is like a brain but not a brain, like an egg but not an egg, white and tender, with good color, fragrance and flavor.

This food is rich in nutrients, can greatly replenish vitality, nourish blood and calm the mind. It is suitable for all ages and is highly praised by eaters.

Braised Pu Cai is a famous dish unique to Huaiyang and is listed as one of the local famous dishes in Henan Province.

It is made from the tender stamens at the lower end of Puzi, a specialty of Chenghu, and added with seasonings.

Shaopu Cai can be cooked alone or combined with meat, fish, and eggs.

Types include roasted cattail with shrimps, roasted cattail with egg yolk, roasted cattail with fish fillets, etc.

No matter what kind of roasted cattail, they are as white as jade, fresh and fragrant, and have a unique flavor.

Every summer and autumn, restaurants in the county serve Braised Pu Cai as a famous local dish in Huaiyang to attract diners, and the hospitable Huaiyang people often use Braised Pu Cai as the first dish to entertain guests.