The specialties of Sanmenxia are:

The big knife face of Sanmenxia cuisine

The big knife face has a history of more than 2 years. The cutting knife is surprisingly big. It is 3 feet long and 5 inches wide, shaped like hay cutter. First, roll the dough into a dough more than a foot wide, then fold it into more than ten layers, put it under a big knife and cut it into noodles with different widths and fineness. When eating, it is served with toppings and side dishes, which is hot and sour.

Shuihua bergamot sugar cake with delicious food in Sanmenxia

Shuihua bergamot sugar cake is a kind of pasta with unique shape. The surface layer is foamed by stacking flour, and the finished product is bright red and looks like a bergamot. It tastes crisp outside and soft inside, soft but not sticky, fragrant but not greasy.

Shuihua bergamot sugar cake is a must in western Henan. According to legend, Eight-Nation Alliance invaded Beijing and Empress Dowager Cixi fled to Xi 'an. On the way back to Beijing, I passed through Shaanxi Province. At that time, Zhizhou made an ingenious "water-splashing bergamot sugar cake" to curry favor with others. The surface of the sugar cake is like the waves of the Yellow River, stacked and foamed, as thin as cicada wings, as red as gold, and as fingered citron. Cixi, who deeply believes in Buddhism, saw the "bergamot" and thought it was an auspicious sign. She was very happy. The population tasted it, crisp on the outside and soft on the inside, soft but not sticky, fragrant but not greasy, and slightly fragrant with roses in the sweetness. She praised it and gave the chef a yellow jacket. Since then, "Shuihua Fingered Citron Sugar Cake" has gained great fame. At present, Ren Hongwen, a retired chef of Sanmenxia Catering Service Company, is a master of making Shuihua bergamot sugar cakes. He has been making Shuihua bergamot sugar cakes for four generations, and his skills are superb.

guanyin temple beef of Sanmenxia cuisine

guanyin temple beef The process of making this dish is quite complicated: first, marinate the beef, then boil it in a large pot, and add appropriate amount of fennel, clove, angelica dahurica, ginger, garlic, pepper and so on while cooking. The finished product has bright color, strong sauce flavor, moderate salty taste and tender and delicious meat.

the fatty sesame cake of Sanmenxia cuisine

The appearance of the fatty sesame cake is oblate, with spiral patterns, brown and bright, and each layer is as thin as paper. It tastes crisp outside and soft inside, and it smells fragrant.

Bad eggs in Sanmenxia cuisine

Bad eggs in Shaanxi are made from eggs and yellow wine lees. Legend has it that a brewer in Shaoxing, Zhejiang Province introduced this craft to Shaanxi in the late Qing Dynasty. It is strict in materials and exquisite in technology. The finished egg center is red, yellow, delicate and pasty, without hard heart. It has a variety of flavors such as egg fragrance, fat fragrance and wine fragrance, and has a long and delicious taste and unique flavor. Finished eggs should be stored in a cool place, fished as you eat, shelled when eating, and added with a little sesame oil, which is a famous flavor food in western Henan.

the twist of Sanmenxia cuisine

Sanmenxia twist originated from Daying twist in Shaanxi county. According to legend, a long time ago, scorpions were rampant in Daying area. In order to curse, every household pulled the reconciled noodles into long strips, twisted them into scorpion tails, fried them and ate them, which was called "biting scorpion tails". Over time, this "scorpion tails" evolved into today's twists. Twist can be divided into soft and hard according to its water content. In the early days, all the twists made by Daying were "soft-faced". In the mid-19th century, Daying Village created "hard-faced" dough twists. After liberation, Daying Twist was improved by Cai Tiangui, the chef of Sanmenxia Catering Service Company, and the production technology and ingredient technology were greatly improved, forming a unique "Sanmenxia Twist". This kind of twist is long, bright in persimmon red color, angular, sweet and delicious, crispy in yellow coke, and has high nutritional value after being put away for a long time. In 196, Premier Zhou Enlai visited Sanmenxia, and after tasting it, he said humorously, "People who have no teeth in this twist can eat Australia!

stone steamed buns of Sanmenxia cuisine

stone steamed buns are also called stone sesame cakes. Named after the bean stone was cooked on the bottom of the tobacco, it has a long history and original production method. It is a unique food of Lingbao and Lushi. The main raw materials are: flour, lard, small oil (vegetable oil), salt, aniseed, pepper, onion and so on. The stone sesame seed cake is brown and bright in appearance, with a concave edge protruding, like an oval small golden basin. After biting, it has distinct layers, crisp outside and soft inside, salty and delicious, and it is durable and storable.