Luoyang water feast is a traditional feast in Luoyang, Henan Province, which belongs to the Yu cuisine. It started in the Tang Dynasty and has a history of more than 1,000 years, and is one of the oldest famous banquets preserved in China so far.
Kaifeng xiaolongbao is one of the special traditional dishes in Kaifeng, Henan Province, with a long history. The flavor is unique. Kaifeng Xiaolongbao is made of well-selected materials and fine production. The use of lean meat from the hind leg of the pig as a filling, fine powder for the skin, burst fire steamed and become. Its characteristics are: beautiful appearance, small and exquisite, thin skin filling, filling soup oil, flavorful, fragrant and lucrative, but also said to be "put down like a chrysanthemum, raised like a lantern," such a claim.
Zhengzhou chow mein is one of the masterpieces of Henan noodle, with a strong taste. It is also one of the three great delicacies of Henan. Zhengzhou braised noodles emerged in the 1980s, the main ingredients are noodles, mutton, parsley and so on. To make Zhengzhou braised noodles well, the kung fu lies mainly in the soup made of baby goat meat and leg bones.