What are the characteristics of Henan?

Luoyang is surrounded by mountains and located in the basin, with little rainfall, and soup is often used in folk diets to resist the dry and cold climate. No matter in the morning, at noon or at night, Luoyang people love to drink soup. Luoyang people are most proud of the state banquet: twenty-four water seats, after all, soup. So Luoyang's food culture is condensed into one word: soup.

The origin of Luoyang people's love for soup is difficult to study now. It is said that it can be traced back to Emperor Xiaowen's move to Luoyang in the Northern Wei Dynasty, which is a food culture brought by ethnic minorities entering the Central Plains. It is estimated that there is no city in the world that treats soup like life like her. If she doesn't eat meat for a month or two and doesn't drink soup for a day, she will be desperate ~ ~ ~ There will be soup for three meals a day, and salty soup with sweet soup in the morning and evening ~ Luoyang people can drink soup very well. It has been roughly estimated that you can drink soup from the swimming pool one day. People who often drink soup are commonly known as "old drinkers" in the local area. There are twenty or thirty kinds of soups in Luoyang-mutton soup, beef soup, dog broth, donkey broth, miscellaneous liver soup, Hu spicy soup, bean curd soup, small bowl soup, bean jelly soup, non-turning soup, meatball soup, etc ... local snacks in Luoyang is the world of soup and the kingdom of soup. Like the Yellow River water, soup poured into Luoyang's urban folk streets and mountain plains, and soup was everywhere. Old Luoyang people call eating "drinking soup", which shows that drinking soup in Luoyang has penetrated into the bones of Luoyang people and is cheap and affordable. You can also add soup for free, so that you can drink enough and get carried away.

There are nearly a thousand soup houses in Luoyang. It is said that old brands like Majieshan and Gaolaosi have a history of 100 years. There are Gaoji beef offal soup, Li Ji meatball soup, Zhangji donkey broth and Renji bean curd soup, which are also time-honored soup houses. In addition, there are some soup houses that claim to be authentic, such as the soup in Tiexue Hancheng, which has long been a holy name, and there are countless more. Whether it is authentic or not, the average person is not much different; And let the "old drinker" just take a sip and see what happens. Old Luoyang people don't like to drink soup indoors, but always like to drink it in the street. So the tables, chairs and benches in the soup house are all outside the store. However, some people still like to squat and drink. They put a big bowl of coarse porcelain full of soup on the ground, and two sesame cakes broke off eight petals and threw them into the soup, munching on cakes and snoring and drinking soup. According to the rules of Luoyang soup industry, "add meat and money, just add soup." Some "old drinkers" taste very smooth, and sometimes they have to add soup two or three times on a whim. In the morning, the business of soup restaurant is the most prosperous. Friends, family and children come out to eat soup together, and there is a long queue for soup in cold weather, which can be described as a beautiful city. Drinking soup is a way of life for Luoyang people. If you are used to measuring the status and level of diners by the luxury of hotels, then you will never think that a small soup restaurant in Luoyang is inclusive of all walks of life. You may meet one or two senior officials or local celebrities who speak on TV in a soup house that looks humble or even indecent. The soup in Luoyang is not about how delicious it is, especially for Cantonese people, the simple and excessive soup-making method may not be worth mentioning. But the soup in Luoyang is a kind of regional emotion and a continuation of local culture, so that everyone who has lived and worked in Luoyang can't help but recall the taste of beef mutton soup when he thinks of Luoyang. What's more, Luoyang water mat, the best soup in Luoyang (see the first part for details). It is difficult for ordinary foreigners to appreciate the leisure and comfort of Luoyang people when they drink soup in the morning, but if you have the opportunity to go to Luoyang, I believe you have begun to appreciate the atmosphere of Luoyang's "soup culture" when you see the long queue in front of the soup restaurant and the "delicious" when everyone drinks soup.

Part II Ten Special Snacks

NO. 10 non-turning soup ★★★★★☆

Popularity index: ★, with the disappearance of snack street in that year, it is difficult for people to find one, and they want to cry! So the one in Juye Park in the old city can be regarded as the "Pearl of the Sea"! The index swings to the bottom, and there is no way back!

Production technology: As the name implies, put the pancakes (preferably mung bean cakes) made in advance on the stock, but when the water in the pot boils, the cakes will not turn over!

Materials: Lily, vermicelli, leek, kelp, coriander, shrimp skin, fungus, laver, etc. , refined salt, monosodium glutamate, pepper, balsamic vinegar, etc.

Legend: It is said that it has a history of 120 years. Founder Liu Zhensheng has been handed down for three generations, and his name is Liu Hulan, who is over 70 years old.

Taste index: ★★★☆, sour, spicy and slightly hemp.

Competitor: meatball soup, at least a few big meatballs float in the bowl, which is more delicious than a pancake!

Author: Long Jun Society 2009-4-2000 fans 1 1:23 Reply to this remark 2 Top Ten Special Snacks in Luoyang! Flavor recommendation: Old Town Residential Park

Comments: Its exquisite workmanship and unique appearance are really attractive, but now it is really difficult to find a "professional" non-turning soup.

No.9 batter ★★★★★★★★

Popularity index: ★, probably because whenever you mention which place is the most famous, you will be speechless! Nobody knows where the batter is the best! I only know that it is a specialty of Luoyang! The index has fallen to a hopeless stage, waiting for help! !

Production technology: everything is under control as long as there is pulp. But remember not to let the pulp overflow the pot when cooking! Besides, don't put soy sauce in this rice to spoil the color. It also includes making salted peanut beans (which can be mixed with some mung beans) and celery segments (which can be fished out with hot water at one time).

Material selection: simple, main ingredients: noodles, accessories: celery (for reference only), peanuts, chives and so on.

Legend: According to legend, a poor family in Luoyang in the late Qing Dynasty ground the picked mung beans into soybean milk. After several days, I found that the soybean milk turned sour and could not bear to pour it. I didn't even earn time to grind beans, so I lost a few leaves at random. In the old society, there were many poor people in Luoyang, and ordinary people could not afford flour. In any case, Bidiu noodles are always willing to come, cooked into a paste and delicious. Then every family followed suit. Spend 35 cents, scoop two spoonfuls of sour pulp in the street, cook rice pulp at home, cut some shredded radish or cabbage leaves and put them in the pot. After the rice pulp bubbles, hook some flour, which is called "picking rice pulp", and feed a large family with one pot of rice. Really!

Taste index: ★★★★, it is really sour and spicy. There are three choices for people who like to eat spicy food: first, eat garlic cloves raw, second, stir Chili oil, third, native products, leek Chili sauce, especially leek Chili sauce! Green, white, red and sour are all spicy and can hook people's gluttons.

Competitor: hot pot (just look at the booming Tianfu hot pot in Luoyang)

Flavor recommendation: "leftover paste noodles" is the top grade of paste rice, and the folk proverb says: "Paste rice will not change meat after three heats" shows its charm.

Comments: Although paste noodles have a unique living environment in Luoyang, it is difficult to find real paste noodles in Luoyang now, and it is even more difficult to find authentic paste noodles!

No.8 mutton kebab ★★★★★☆

Popularity index: ★★★, belonging to the barbecue category, so there is a reason to be popular! The index is lower than the previous two years, because the latter two years are "hot pot years"

Production technology: mastering the temperature is the key to success.

Material selection: mutton as the main material, refined salt, monosodium glutamate, cumin, sesame, pepper and sesame as the auxiliary materials.

Legend: Archaeologists found stone statues engraved with mutton kebabs on both sides in a reliefs tomb of the residual stone in the late Eastern Han Dynasty unearthed in Neiwulipu Village, Linyi City, southern Shandong Province. Through research, it is found that the characters in these two paintings are Han Chinese, and the mutton kebabs they bake are beef kebabs. These two kitchen maps reflect the folk food customs in southern Shandong 1800 years ago. Therefore, the eternal law that mutton kebabs originated in Xinjiang can finally be broken!

Taste index: ★★★★☆ The meat is delicious, the aroma is overflowing, and it is fragrant at the entrance.

Competitor: rinse the tripe, and the soup will not lose the barbecue!

Flavor recommendation: The location of Xiaoli Village in Luoyang will not affect business because of relocation.

Comments: The price of one yuan and five strings is unimaginable in Luoyang today. Of course, the media's evaluation of this roadside stall is basically more derogatory than positive, and the concentrated problem is poor hygiene, which affects the city appearance. However, I believe that since a product exists and has such a good market, it must have its value.

No.7 fried dumpling ★★★★★★★

Popularity index: ★★★★, because it is a mobile booth, you can find it in almost any nest in Luoyang!

Production technology: similar to the practice in jiaozi before cooking. The stuffing of pot stickers, such as jiaozi, can be meat, pork, mutton, seafood and game, which is only in people's hobbies. Wrap it and put it in a heated pot (remember it is an oil-free pot). After the pot paste is put in, the oil needs to wait for a while, so that the pot paste sticks to the bottom of the pot first, not to the bottom of the pot! When the oil drips and the bottom of the pot sizzles, in a few minutes, the hot pot paste will be baked soon!

Ingredients: selected flour, vegetables (optional), meat (optional), onions, ginger, etc.

Legend: It should be an alternative way to eat in jiaozi! Where to do the research.

Author: Long Jun Society 2009-4-2000 fans 1 1:23 Reply to this remark: Luoyang Top Ten Special Snacks 3! Taste index: ★★★, smooth and tender, crisp outside and soft inside. Coupled with the carefully prepared creative sauce, the pot stickers are delicious, and the ever-changing level makes the taste buds touch the sweet taste of exquisite northern pasta! And the skin is crispy, the stuffing is rotten and crisp, the aroma is rich and the aftertaste is endless. This is really a wonderful enjoyment.

Competitor: Pearl steamed stuffed buns, six for one yuan, although not as flowing as pot stickers, have extremely attractive and affordable prices. Think about it, where can I eat six steamed buns for one dollar now? Although this steamed bread is "pocket" shaped, it is also six!

Flavor recommendation: Because of its fluidity, it is a pity that there is no fixed recommendation. As long as you buy good photos, it should not be much different. However, after soliciting opinions from many parties, I also learned that the snack street where Luoyang Xigong went has a pot sticker-a fixed booth. You can try it if you are interested.

Comments: With the emergence of various snacks, the competitiveness of pot stickers is slightly weak. But the good group will still fully support it!

No.6 mutton soup ★★★★★★ ☆.

Popularity index: ★★★★, I used to eat soup in the morning, but now there are more and more kinds of breakfast, so I have to hang up the "three meals a day" sign to stabilize the passenger flow. But the result is not as expected, the competition between Chinese food and dinner is more intense, and the index decline is inevitable!

Production technology: wash the mutton and cut it into pieces, break the bones of the mutton and spread them on the bottom of the pot, put the mutton on it, add water until it is not fleshy, boil it, skim off the blood foam and pour out the soup. Add water, bring to a boil, and skim off the floating foam. Add a proper amount of water, bring to a boil, then skim off the floating foam, add sheep oil and cook for a while, then skim off the floating foam. Wrap aniseed with gauze and 70% package of spices, and cook with ginger slices, onion segments and salt.

Ingredients: mutton, pepper, cinnamon, dried tangerine peel, coriander, tsaoko, ginger, onion, refined salt, red oil, etc.

Featured Legend: 1500 years ago. Yan Jia mutton soup has been handed down for four generations, but under the unique innovation of the second generation Yan Shunsheng, mutton soup has reached a higher level, with proper seasoning configuration and more delicious soup. Since then, Yan's mutton soup is famous in urban and rural areas of western Henan.

Taste index: ★★★☆, the beverage is cold but not sticky, and the taste is smooth, smooth and mellow.

Competitor: beef soup, compared with mutton soup, it is not bad to choose the same delicious beef soup!

Flavor recommendation: Luoyang Yan Jia mutton soup, using fresh mutton, slaughtering sheep on the same day and using meat on the same day; The seasoning is complete and the weight is large. Using pepper instead of pepper is salty and delicious, and the soup is delicious.

Comments: The key to mutton soup is actually the key to almost all soups. One is to be willing to spend time making soup, and the other is to be willing to put seasonings. There is a seasoning bag the size of a child's pillow in the soup pot, which is said to contain pepper, star anise, cinnamon and tsaoko. Third, at the beginning, you must remember to add enough water and not mix it with water (otherwise the soup will lose its mystery). This is what old drinkers call "original soup", which is also the rule of the soup industry.

No.5 beef soup ★★★★★★★★★

Popularity index: ★★★★, like mutton soup, the index has dropped. The method is to use beef soup, make soup with Hui noodles and casserole noodles, and wake up the memories that are sleeping in people's minds. It has some effect!

Production technology: firstly, the bovine bone is washed and broken (intended to make the bovine bone marrow fully contained in the soup). This is the essence of stew. After boiling, skim off the floating foam, add the pepper bag and onion ginger, and simmer. Add refined salt, monosodium glutamate, etc. Sprinkle chopped green onion and garlic before eating.

Ingredients: beef bone, aniseed, onion, garlic, etc.

Legend: Shangji beef soup operated by Mr. Shang Lao in Wu Jiajie, Luoyang has a history of more than 40 years. Very legendary! Moreover, Shangji beef soup is divided into sweet and salty, which is full of curiosity. You must try sweet beef soup, it is absolutely extraordinary!

Taste index: ★★★★, salty beef soup is delicious, especially with onion segments; Sweet beef soup is not very long. There is a saying in Luoyang that things are a little sweet, not too much sugar, but too little salt. Therefore, sweet beef soup is beef soup without salt or beef soup with a little salt! Some don't even put any seasoning! You must try it when you have time, and remember to tell the boss that you want sweet soup!

Competitor: mutton soup, among many soups, only mutton soup can compete with it!

Flavor recommendation: Luoyang Shangji beef soup

Author: Long Jun Society 2009-4-2000 fans 1 1:23 Reply to this remark 4 Top Ten Special Snacks in Luoyang! Comments: After some arguments, I finally figured out what sweet beef soup is! However, compared with sweet and salty, salty is of course the most popular!

NO.4 hot surface angle ★★★★★★★☆.

Popularity index: ★★★★, because its appearance is always accompanied by wonton! The index remains good and shows signs of rising.

Production process: if the hot surface is tight, crystal clear, crescent-shaped and jade-like, it will reach the highest level!

Ingredients: refined white powder as skin, scallion, leek, cabbage, ginger, sugar, cooking wine, waste oil, salt and monosodium glutamate.

Characteristic Legend: It was founded in the third year of the Republic of China (19 14) and has a history of more than 80 years. From time to time, Kaifeng people are bosses, and Wang Jindou, a native of this county, runs a restaurant at Xin 'an Railway Station, selling "old spicy noodles". It has the reputation of "being famous for three thousand miles in Longhai and having the first taste of Heluo".

Taste index: ★★★☆, thin skin and fresh stuffing.

Competitor: jiaozi, who is as close as wonton!

Flavor recommendation: Ji Fang Spicy Noodles Corner in Xin 'an, Luoyang.

Comments: Although it is regarded as "stunning double dumplings" together with wonton, it would be great if you could create your own world!

No.3 wonton ★★★★★★★★★★★

Popularity index: ★★★★, the price is low, you can find it on the corner, convenient! However, due to the fierce competition now, especially with Jiaozi, both sides lost in the end, but the fishermen in the casserole benefited and the popularity index declined. Thanks to its output and taste, the decline is not big! There are signs of buffering in autumn and winter!

Production technology: the skin is bought, and the stuffing is generally made of pure meat. Mixed with the stuffing of green vegetables, the purpose is to get rid of greasy feeling!

Material selection: white flour, meat stuffing, thin egg cake, scared kernel, water vermicelli, pickled mustard tuber, etc. The main raw materials are oil, pepper, soy sauce, chicken soup, pork soup and aged vinegar. As an auxiliary material, leeks and green onions are used in winter and tender leeks are used in spring.

Legend: According to legend, according to a book, wonton = jiaozi = all kinds of pasta. In 2008, jiaozi and Noodle were both nobody, so they could only rely on the big tree of wonton to enjoy the cool. Wonton has different names in different places, such as "Wonton" in Sichuan, "Wrapped Noodles" in Hubei, "Clear Soup" in Jiangxi, "Convenience Food" in Jiangsu and "Ququ" in Xinjiang.

Taste index: ★★★★★★★ With a soup head full, it is fat but not greasy, fragrant and palatable, suitable for sour and spicy!

Competitor: Although jiaozi has similar workmanship, it is the object of competition because of the different materials and eating methods!

Flavor recommendation: The most famous one in Luoyang is Zhangji Wonton, also known as "Horseshoe Street Wonton", which is a household name in Luoyang through the innovation and improvement of ingredients and varieties.

Comments: The price is low and can be seen everywhere on the street, but some shops should pay more attention to the weak links in hygiene, so as to attract more customers!

NO.2 hot soup ★★★★★★★★ ☆.

Popularity index: ★★★★★, unparalleled delicious, plus enviable low price, you will feel lost if you don't pay the bill!

Production technology: firstly, put the sweet potato vermicelli and minced meat into an iron pot for stewing (an essential process for soup making), and add the prepared materials. When cooked, add a proper amount of refined powder and pay attention to stirring. Then add seasoning, pepper, fennel, refined salt, soy sauce and a little sugar to make a pot of Hu spicy soup with good color and fragrance.

Ingredients: vermicelli, meat, peanut kernel, taro, yam, lily, fungus, dried ginger, cinnamon, gluten foam and other main materials, and auxiliary materials such as starch, pepper, fennel, refined salt, soy sauce, sugar and sesame oil.

Legend: Hu spicy originated in the middle of Qing Dynasty, flourished in the early years of the Republic of China, and then the pattern was constantly refurbished. Today, if you walk in the alley of Luoyang, you can see it everywhere (only in the morning).

Taste index: ★★★☆, hemp, spicy, sour and fragrant.

Competitors: It is strange that the tofu brains put out at the same time compete with each other. There is a realm that Hu spicy soup can't reach, that is, tofu brains are more popular with children! However, some customers, in order to ease the contradiction between the two, ordered a two-mixed (proverb)-that is, half Hu spicy soup and half bean curd, neither side provoked, neutral.

Flavor recommendation: there is no special recommendation, as long as it sells Hu spicy soup, otherwise there will be tourists!

Comments: Hu spicy soup has won the hearts of friends who like Chili with extremely low price and rich materials, but it also has a fatal weakness, that is, it is only sold in the morning! Where can people solve lunch and dinner?

No.65438 +0 Donkey Broth: ★★★★★★★★★

Popularity index: ★★★★★, the best in soup, and it is the only one. With the reputation of "dragon meat in the sky, donkey meat in the ground", the popularity index has been climbing all the way in recent years.

Production technology: simple, generally speaking, it is true in terms of Cantonese soup making technology! But boiling clear soup into milky white is excellent kung fu!

Material selection: donkey bones, it sounds strange, but from the point of view of soup head, meat can't be cooked with real soup! Garlic is an indispensable taste, which can really bring the delicacy of donkey broth to the extreme (garlic can also be used instead).

Legend: Donkey Broth in Dashiqiao, Dongguan is the most famous. Although the specific age is unknown, the legends circulated by the people are the most valuable legends. Due to the urban transformation, the donkey meat soup restaurant in Dashiqiao moved to Jiudu Road, but the wine is not afraid of the depth of the alley, and the donkey meat soup is still a tourist source, just like the water of the Yellow River!

Taste index: ★★★★★, which is different from the unique taste of beef mutton soup. It's hard to describe, you can only experience it yourself.

Competitor: Niu Mutton Soup is not its opponent, but it is difficult to catch all of it, because a group of ultimate dead people are loyal to it! "The road is long, Xiu Yuan, Xiu Yuan, and I will go up and down."

Flavor recommendation: donkey broth from Dashiqiao, Luoyang and Dongguan.