Top Ten Famous Dishes:

1, sweet and sour soft buttery fish baked noodles: also known as buttery fish baked noodles, carp baked noodles, is the history of the Yu cuisine famous dishes. The name of this dish, one of the carp, Henan has the benefit of the middle and lower reaches of the Yellow River, golden carp, the treasures of the past generations. The second is the Yu cuisine of the soft buttery, known for the live juice.

2, pan-fried grilled mackerel head and tail: the main ingredient of mackerel, take the head and tail of the skillful use of knifework, placed on both ends of the grill plate, the fish chopped round between the head and tail. Pan-fried on both sides to asparagus, mushrooms, scallions as ingredients, grates on the pot grill soup high-flame steak, medium-low heat juice.

3, deep-fried purple crispy meat: this dish selection of hard pork, by immersion cooking, flattening, slicing skin treatment, with onions, ginger, aniseed, perilla leaves and seasonings marinated in flavor after steaming, and then into the oil frying for forty or fifty minutes. Frying with balsamic vinegar repeatedly coated with meat until the skin is golden red, the skin is also crispy, sliced and served on a plate, with green onion, sweet noodle sauce, lotus leaf folder or pancake accompaniment, crispy and fragrant, fat and not greasy, like roasted duck but better than roasted duck.

4, steak broad belly: this thing into the dish, seven points in the hair, three cooking, the best is steak. Yu cuisine steak, to grate steak is unique. This dish will be the texture of the soft white bright slices of broad maw, blanch and kill the bamboo grill grates, with good milk broth small wu fire grill made. The finished product is soft, tender, mellow, beautiful, white soup bright and moist, so it is also known as white steak broad belly.

5, Peony Yan Cai: formerly known as Luoyang Yan Cai. Outside of Luoyang, mostly known as vegetarian Yan Cai or fake Yan Cai. The production of this dish is very fine, it is a white radish shredded, soaked, air-dried, mixed with a good mung bean flour gravy on the cage after a little steaming, into the cool water in the tear loose, hemp on the salt flavor. Then steamed into quite like bird's nest silk. At this time with crab, sea cucumber, ham, bamboo shoots and other things and then steamed through the cage, and then the soup with salt, monosodium glutamate, pepper, sesame oil poured into both.

6, broth abalone: also known as broth blanch abalone, is the processed abalone slices, green beans, ham slices as a match, into the sea bowl, with the good broth blended into the ingredients into the bowl.

7, green onions burn sea cucumber: this dish seems simple, in fact, very see power. Sea cucumber to rise to a good, soft, lubricated but tough degree. Too much is rotten, owe it is brittle. Then it is burned, the fire should be enough, good soup fire, collect juice to thick, sea cucumber can be flavored. In addition, the onion should be used well, must be a large onion, inch section of the onion white, fried yellow incense, only with the sea cucumber to match the flavor.

8, onion steak mutton: sheep is Xiang, history is noble food. This dish is selected after the cooked fat rib meat, cut strip, with fried yellow onion, yucca slices spread to the pot grates, add stock, under the ingredients in the martial arts fire steak system, to the juice is thick and then turned into the plate, the pot of soup thickened with water gravy, less under the pepper oil pot pouring juice into the dish is soft and fragrant taste, mellow and long.

9, Bianjing Roast Duck: Bianjing is to simmer the ashes of the method of cooked, and then evolved to the fruit wood fire roasted into the roasted duck to roast duck instead of duck as the mainstream method of duck, the Northern Song Dynasty, after the introduction of the North. Bianjing Roast Duck is popular for thousands of years and not abolished, the skin is crispy and the meat is tender, with lotus leaf cake, sweet flour sauce, chrysanthemum scallion, butterfly radish to eat, with skeleton soup, mung bean noodles to add flavor, when it's a great meal.

10, fried eight: this dish is the end of the fall of the two legs of four small roosters, chicken bladders and even the breast of four pieces of wine, salt, soy sauce, ginger marinade hemp flavor, high-flame oil into the pot, the fire of the batter through the fire, the temperature and then deep-fried, so that it is crispy and tender.

Five famous soup:

1, sour and spicy fish egg soup: fish eggs are not eggs, is the female cuttlefish egg gland, coastal are produced, the treatment is also more. But to clear soup and the, is unique to my Yu cuisine. In the seventies of last century, Yu cuisine master Hou RuiXuan brought it into the Diaoyutai State Guesthouse as a state banquet dish. This dish soup should be clear and mellow, small museums can not be made, because the set of good soup. Then the seasoning to be precise, salty and fresh through the sour and spicy, sour and spicy through the light, grasp the good, there is a fresh and delicious mouth, the taste of the effect of the moderate, this soup can be the name of the first soup of Yu cuisine.

2, tripe soup: also known as hot and sour tripe soup. Pork belly as the main ingredient, to pepper seasoning out of the incense, is a feast to change the flavor pattern, mobilize the appetite of the necessary products.

3, braised three bags: three bags of cooked beef, Baiye, flower belly sliced, diced, with white soup in the pot, martial arts system to the soup thick white into the table with sesame sauce, chili oil, cilantro seasoning, is the taste of the soup dishes very mellow.

4, raw blanch pills: fat three lean seven fine pork with seasoning, ingredients, paste, Lin pot squeezed into small jujube-sized pills into the pot, the water boiled point water seasoning will be. Pills soft and tender, soup extremely refreshing, very appetizing.

5, hot and sour mignonette soup: mignonette that is cinnamon, yellow color, this soup is made with eggs fried cinnamon flower-shaped and named. Sour and spicy mignonette soup taste thick, is a feast to wake up, appetizing things.

Expanded Information

Yu cuisine, also known as (Yu Banquet), that is, the Central Plains (Henan) cuisine. It is a general term for dishes, pastas and feasts made under the guidance of culinary theories with traditional cultural connotations of the Central Plains and the use of techniques and materials that characterize the Central Plains region. Yi Yin, who is known as "the originator of cooking" and "the ancestor of Chinese cooks", was born in Henan Province (one says that he was born in Ichuan, Luoyang, and the other says that he was born in Kung Sang, Qixian County, Kaifeng), and the contemporary Yu cuisine was developed on the basis of the original court cuisine, government cuisine, marketplace cuisine and folk cuisine, and gradually accumulated and evolved in accordance with the material conditions of the Central Plains. Accumulation of evolution and development.

Yu cuisine is characterized by Chinese steak (steak dish), western water (water mat), southern pot (pot chicken, pot fish), northern noodles (pasta, stuffed rice). In terms of cooking technology, Yu cuisine is characterized by rigorous selection of materials, fine knife work, pay attention to the production of soup, the texture and taste moderate. And there are more than 50 cooking methods in Henan cuisine.

Steak, burn, fry, stir-fry, explode, stir-fry, and choke have their own characteristics. Among them, the steak dish is more unique, known as "steak dish without thickening, soup from the sticky" reputation. In addition, Henan popping vegetables with martial arts fire, hot pot cool oil, rapid operation, crisp texture, juice color milky.

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