Lao Cai Ji

Lao Cai Ji, one of the three old restaurants in Zhengzhou, has a long history in Zhengzhou. It is one of the few century-old restaurants in Zhengzhou. Its Cai Ji Steamed dumplings and wontons are unique and have the reputation of "walking a hundred steps after a meal, leaving a lingering fragrance in your mouth". The founder of Cai Ji Steamed Dumplings is Mr. Cai Shijun from Changyuan County, Henan Province. Mr. Cai was an imperial cook in the Qing Palace in his early years. After the Revolution of 1911, Cai Shijun lived on the streets of Beijing. In order to support his family, with the help of his friends, he opened a restaurant outside the front door of Beijing. There is a small restaurant that sells steamed dumplings and wontons, and the business is booming. A few years later, Cai Shijun and his family came to Zhengzhou.

In 1919, he opened a store on West Second Street and erected a signboard titled "Kyoto Lao Cai Ji Wonton House". After Cai Shijun's death, his son Cai Yongquan inherited his father's business and moved to Dehua Street in 1949 to continue the business. The descendants of Cai Ji not only fully mastered the ancestral skills, but also insisted on quality first and small profits but quick turnover. Therefore, Caiji steamed dumplings and wontons have become famous flavor varieties in Zhengzhou. It has been selling well for nearly eighty years. The making of Cai Ji Steamed Dumplings is very particular. Fresh pork is used as the meat filling. The ratio is two parts lean and one part fat. It is chopped by hand, and ginger powder, cooking wine, soy sauce, refined salt, etc. are added in a certain proportion. Water must be added while beating to make it Stir the meat filling and add 0.75kg of oil for every 6kg of meat. Steamed dumpling skins are made of half-baked flour, which is kneaded repeatedly to make the dough tough, then rolled into a thin skin, filled with fillings and made into willow leaf pleats, so that the steamed dumplings are shaped into a crescent moon, so Cai Kee steamed dumplings have thin, slightly yellow skins and bright colors. , the filling is full and transparent, the shape is beautiful, and the soup is filled with oil. Complementing the Cai Kee steamed dumplings is the Cai Kee wontons. The soup is made from old hens and pig leg bones, and is fresh but not greasy. Zhu De, Chen Yi and other older generation national leaders have tasted Caiji steamed dumplings when they visited Zhengzhou.

In 1989, the store won the "Golden Tripod Award". In 1997, it was recognized as a "Chinese Famous Snack" by the China Cuisine Association. Nowadays, Cai Ji’s steamed dumplings have made new developments. They have researched and developed varieties such as shrimp, ginger juice, cinnamon, and musu. Nowadays, the unique “Cai Ji Steamed Dumplings Banquet” has been formed.

Sauerkraut Fish Hotpot

The Pickled Fish Hotpot restaurant located in the middle of Baoquan Street is an authentic and original Sichuan flavor restaurant. A specially hired Sichuan chef uses sauerkraut produced in Sichuan and more than 20 kinds of raw materials to carefully prepare the soup pot. It tastes sour, spicy, fresh, fragrant and has an endless aftertaste, and is well received by diners.

Henan Restaurant

Henan Restaurant is located in Minkang Garden, No. 25 Renmin Road, Zhengzhou City. It mainly sells Henan cuisine and Central Plains snacks, with a total business area of ??nearly 3,000 square meters. square meters. Recently, Henan Restaurant was rated as "Henan Province Henan Cuisine Base" by the Henan Province Henan Cuisine Culture Research Association, and was officially listed on August 28, 2000. In one fell swoop, it became the first Henan cuisine base in Henan Province with the development direction of "promoting Henan cuisine culture and establishing Henan cuisine brands".

In Henan restaurants, you can not only taste pure Henan cuisine, but also experience the rich cultural atmosphere of the Central Plains while dining. In terms of architectural style, Henan Restaurant fully demonstrates the extensive and profound Central Plains culture and embodies the rich and simple local characteristics of Henan. At the same time, combined with modern supporting facilities, service models and business concepts, a unique style that perfectly combines pure and authentic Henan cuisine with profound and profound culture has been formed.

Braised Noodles

Everyone who has eaten He Kee Braised Noodles will never forget it. Its gluten, fresh soup and tender meat make it full of flavor and endless aftertaste. Heji Braised Noodles is a traditional snack with meat, vegetarian, soup, vegetables and rice. It uses the best fresh mutton, soaks it repeatedly and puts it in the pot, skims off the blood, puts in all the aniseed ingredients, and cooks the meat. Overcooked. In addition, refined 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. He Kee Braised Noodles has strict operating procedures and adheres to one bowl and one pot for decades, ensuring long-term delicious quality. In May 1994, it won the title of "National Famous Halal Snacks", and in December 1997, it won the title of "Chinese Famous Snacks".

Speaking of the origin of He Kee Mutton Braised Noodles, just like its taste, there are twists and turns. You may not know it, but it is a delicacy bombed by planes. During the Anti-Japanese War, Japanese aircraft frequently raided Zhengzhou. At that time, there was a famous chef named Zhao Rongguang who especially liked to eat pasta. When the plane came, Master Zhao went to hide from the plane. When he came back, he simmered the remaining noodles with some mutton soup and ate them. Over time, Master Zhao discovered that the re-braised noodles were also delicious, so he devoted himself to research and put some salt and alkali in them to make them stronger. The resulting noodles had a unique flavor, and later became a popular flavored delicacy. 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, it was renamed Hop Kee Hotel. Since 1967, it has specialized in mutton braised noodles and changed its name to "He Kee Braised Noodle House", commonly known as He Kee.

Geji Braised Cake

Mr. Ge Minghui, the founder of Geji Braised Cake House, was a Manchu man from Xianghuang Banner in the Qing Dynasty. He was born in 1882. When he was 10 years old, he went to work in Prince Ke’s Mansion in Beijing. , once drove a carriage for the prince, and was highly appreciated by the prince. He is diligent and eager to learn. In his free time, he often helps cook in the palace dining room and is familiar with cooking skills. At that time, there was a staple food in the palace called Thousand Layer Cake, and there was also a dish named Jar Pork.

One day, the prince returned to the mansion and felt hungry, so Ge ??Minghui went over to cook a plate of cakes for the prince with a jar of meat, and made a bowl of soup with mustard and turnips. 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 broke out, Ge Minghui and his two sons came to Henan to make a living. During the crisis, he remembered the jar braised meat cakes that the prince praised, so with the help of friends, he opened a "jar meat braised cake restaurant" near Zhengzhou Railway Station. Ge Minghui stood at the stove in person and his two sons helped. After liberation, Ge Minghui and his second son passed away one after another, and the eldest son Ge Yunxiang 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 and could reach two miles away. After many years of hard work, he , thus making Geji braised cake a famous snack.

Geji Jar Meat Stewed Pancake is made of pancakes, special jar meat and vegetables. The cake is baked into a thousand-layer cake with soft dough, and then cut into curtain stick shapes after cooling. The meat in the jar is made from streaky pork with skin. Cut it into 2 cm square cubes, put it into a pot and add water to boil, skim off the foam and impurities, take out the meat and put it into a jar, add eight major ingredients, add fragrant fermented bean curd, pour in the broth to seal, and bring to a boil over high heat. , switch to a slow simmer and simmer until thoroughly cooked. When the altar is opened, a strong fragrance overflows, and passers-by stop to smell the fragrance. It is known as 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 has a mellow aroma, is fat but not greasy, and the cake is soft and delicious, suitable for all ages. When braised pancakes, in addition to mung bean sprouts, more seasonal vegetables are used as side dishes, such as garlic moss, Chinese cabbage, four-season plums, wild rice, etc. Soup for braised pancakes. In addition to pork soup, chicken soup and duck bone soup are also used. Therefore, the braised cake is soft, not greasy, and delicious.

[Henan Restaurant]

The Guangdu tripe stewed in milk soup and crispy pork with fried sauce are very distinctive and taste good. The soft-boiled Yellow River carp baked noodles are carefully made with the Yellow River carp, a specialty of Zhengzhou, and the pot stickers and tofu are even more delicious.

〔Zhengzhou Roast Duck Main Store〕

With strict operation, the roast duck produced is beautiful in appearance, rosy and shiny, crispy on the outside and tender on the inside, fat but not greasy, and delicious in taste.

〔Zhengzhou Fengyuan Hotel〕

Abalone and ginseng are delicious and uniquely prepared by famous chefs. Goose palm abalone is delicious, exquisitely prepared and carefully cooked.

[Heji Braised Noodles]

Heji Braised Noodles use the best fresh mutton, add aniseed, and cook the meat until tender. In addition, refined 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. When it is lower, 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, etc.

[Henan Dicos Department Store Restaurant]

French fries: made from 100% American high-quality potatoes. Corn soup with strong Texas flavor, delicious and thick soup, great value for money. The burger was fluffy and delicious. The swollen chicken is golden, crispy, juicy and tender. Dicos' flagship product, Crispy Fried Chicken, is crispy on the skin and tender on the inside, juicy and delicious with a unique flavor.