1. Xinxiang roast chicken, which was passed down from Daokou Town, hua county, has a history of more than 2 years. It is a national famous flavor food, comparable to Daokou roast chicken, and has become one of Xinxiang's specialties. Xinxiang roast chicken is clean and hygienic, bright in color, fragrant and tender, crispy and deboned, fat but not greasy. After aluminum foil is packed in vacuum, it can be kept fresh for 6 months and is well received by customers.

2. Luoguo Sauced Meat, in the middle of Jiefang Road in Xinxiang City, south of Pingyuan Park, there is a "Luoguoju" building. The sauce meat made here is bright in color, delicious, fat but not greasy, well-done but not rotten. In 1944, a master named Xiong Mingyue opened a sauce meat shop at No.151 Xinrong Street, Xinxiang City. The sauce meat he made was exquisite in material selection, exquisite in workmanship and delicious, which was quite popular with diners from far and near. Because the meat shop has a font size, and because the owner Xiong Mingyue is hunched, people call it "Luoguo Sauced Meat"

3. Yellow River carp, also known as red-tailed fish, red-tailed fish, Longmen fish and so on. This fish has two pairs of tentacles in its mouth, slightly higher back, fatter flesh, less internal organs, golden and shiny body color and red tail, so it is also known as the "red carp". It is the best fish species in the Yellow River system in China, known as the "king of fish" and one of the most famous fish in the world. Yellow River carp is tender and nutritious. Sweet-and-sour fried carp and roasted carp noodles are among the most famous dishes, which are highly praised by Chinese and foreign eaters. In addition, the Yellow River carp also has the medical value of promoting diuresis to reduce swelling, preventing miscarriage and promoting lactation, and supplementing the temperature. Therefore, it is also popular with pregnant women, parturients, sick people and the elderly and infirm.

4. Sima Huaifu Chicken is a traditional dish of Huanghe Hotel in Xinxiang City. According to legend, this dish was loved by Sima Yi, the general of Wei during the Three Kingdoms period, and was later introduced to the people. By the Ming and Qing dynasties, this famous dish was formed after the gradual reform of chefs in Huaiqingbang. To make this dish, you need to use a chicken (about 1 grams) of that year, with eight yam, Chinese cabbage, onion, ginger slices, white oil, monosodium glutamate, refined salt, Shaoxing wine and clear soup.