When eating out in Xinyang, you'd better go to the so-called fly restaurants with simple frontispiece and poor environment. At the same time, if you want to eat authentic Xinyang stew, braised or stir-fried, Xinyang Lao Zhou will teach you a few tips here. Of course, eating stew is indispensable for large intestine soup, stewed old duck, stewed heart and lung soup, Gushi goose pieces and so on. Braised chicken, braised chicken, braised pot meat, braised turtle, braised fish pieces or fried white fish strips are recommended. Home-cooked stir-fry suggests that you order Xinyang's bean products and seasonal vegetables, such as stir-fried soybean oil with small vegetables, stir-fried dried bean curd with celery (second thin), stir-fried thousand pieces of Schizonepeta, stir-fried stinky tofu rolls with peppers, and stir-fried bean curd residue with leeks. Of course, if you want to entertain guests, a South Bay Fish Head Soup is also a must!

Ok, I wish you a happy meal. Actually, I'll tell you a secret. When you order, you should first order stir-fry, especially in front of the boss and the chef. Do you have any dishes with fried thousand pieces of Schizonepeta and stinky tofu? Is the tofu from Liulin and Lijiazhai? Now that you mention it, the boss and the chef know that the bad guy will definitely eat the goods, so naturally they dare not fool you with adulteration and taste in the ingredients! Because Xinyang cuisine is very popular in Zhengzhou and other places, the main reason is that Xinyang cuisine has good ingredients, good ingredients, and back-to-basics cooking skills. Xinyang cuisine tastes fragrant inside and outside the province!

Xinyang has a large area with eight counties and two districts, and now there is another Yangshan new district. There are also many delicious foods, which vary from county to county. In the urban area, there are general specialties such as canned meat, South Bay fish head soup, braised eel with bacon, and some home-cooked stir-fry, stews and so on. In Gushi, it must be goose, Luoshan is large intestine soup, Huangchuan is Huanggang fish soup, and Guangshan stewed turtle and so on. Xinyang is a paradise for eating goods. At night, all kinds of food stalls and hotels are crowded, but the income level is relatively low, so people in northern Henan think Xinyang people are delicious, love to eat and wear.

Old Xinyang also pays attention to "not eating from time to time". When eating out, we also talk about the season. In the spring, we must encounter preserved meat. The first two crops of leeks should be inserted on the bean curd residue [covering our faces]. Besides pulling out the soup flavor, it is a good opportunity for tender Schizonepeta tenuifolia to meet thousands of pieces, from vegetarian silk to stewed belly skin, which is everywhere. It is the first in Dongguan to stir-fry thousands of pickled peppers with a strange smell, and cold cucumber is the only choice in one summer. Speaking of summer, bitter gourd and ribs are also good summer products! Braised chicken with chestnut in Mid-Autumn Festival, thanks to Xinyang chestnut, fish plate seed season, mixed fish, braised loach not to be missed, fresh fish head in Nanwan Lake? This is cruel! In the 195s, reservoirs were built all over the country, and silver carps were put in. Xinyang's beautiful land and abundant water promoted this "fat head"! Matching Gushi leather silk is a must! Really Xinyang has a good population! The local Chinese cabbage is always a wild dish in winter. If it is out of season, it is still necessary to order a brine platter: bow mouth, pig tongue, intestines, head and tail, and it may not be Wang Ji's all-in-one. Wang Lu's salting is a technical flow, that's all, that's all. I'm thousands of miles away, although I "eat in Guangdong", but I'm a wanderer of gluttons, homesick on the tip of my tongue, and I want to rest!

People in Xinyang like to eat heavy-flavored stuffing, which is mainly fried, and the pot is also stewed, such as fried large intestine like snow, fried sheep's face, braised skinned fish, braised hairtail, braised yellow croaker in a dry pot, braised canned meat, too much, etc ... But basically, it is based on all the seasonings that can be put, haha

Xinyang people like to eat. Although some shops are not authentic, it's good to find the right place, depending on what you like to eat. Everyone should answer this question differently. Because I have children, I go to a buffet or a restaurant that is not spicy, such as Yuanyang Hot Pot or Cantonese food upstairs in Tianrun or half a fish from the fire brigade. Of course, Xinyang also has local specialties, South Bay fish, canned meat and so on ... It's more particular to choose many Xinyang people to eat. People are more enthusiastic about inviting friends and treating friends. First of all, depending on the number of guests, the general order must be double-headed. Stews and stews are the main dishes, such as fresh fish in the barrel of the mall, duck soup in Huangchuan, goose pieces in Gushi, fish head in Nanwan in Luoshan large intestine soup, stewed beef tripe, pork-killing dishes, etc., stewed with soft-shelled turtle, stewed chicken, braised fish head, braised Geya fish, braised eel, braised bacon and braised beef brisket, etc. There are some special stir-fry and seasonal stir-fry, such as special vegetables, kang tofu, fried beans and celery, fried bacon, green peppers and eggs, fried wild vegetables, fried leeks, fried shrimps, fried gourd, fried radish and sweet potato stalks, etc. After the dish is served, it is served with some special staple foods, such as pot buns, leeks, boxes of Huangchuan Ciba noodles, steamed buns, or bowls of chicken soup, noodles, sour soup, noodles and roe. So on a table, eat rough.