What snacks are there in Anyang?

Anyang has these ten kinds of traditional snacks. If you have finished eating, please raise your hand!

First, the skin residue:

Henan is located in the Central Plains and is rich in sweet potatoes. People make all kinds of vermicelli and vermicelli, but there are often many leftover vermicelli and vermicelli. A businessman saw them and sold them to a restaurant. A chef processed them and decorated them into the skin dregs we see today.

"Fried skin dregs" is a famous dish dipped in dried seaweed, chopped green onion and garlic, which tastes delicious.

Second, the blood cake:

A long time ago, Anyang flooded and flooded many crops. In order to solve the problem of food and clothing for the people, the government distributed many buckwheat seeds and people began to sow. After a period of time, they gained great gains. This is the problem of people's food and clothing, which can be solved. When life gets better, people also start to eat meat. They like to blow pig blood to pieces. Inadvertently, someone added buckwheat to pig blood and fried it in an oil pan. The result was delicious, so the fried blood cake spread in Anyang and became a typical flavor snack.

Third, rice paste:

Mung beans are ground into pulp, fermented in the pulp and cooked with millet, vegetables and peanuts. Then add a little coriander and some accessories according to personal taste. This porridge has high nutritional value, which not only retains the nutritional value of mung beans, but also is rich in protein and vitamin AB. He tastes as sour as Beijing bean juice. Most people can't get used to this taste, but it has high nutritional value and is worth a try!

Fourth, cross roast chicken:

Founded in the Shunzhi period of the Qing Dynasty, Qianlong became famous in the early years. It is said that during the Shunzhi period, there was a roast chicken maker. The roast chicken they cooked tastes bad, and people don't buy his, so the business is very bad. Once he met his old friend in the palace, surnamed Zhang, who was the palace chef. He asked Lao Zhang, and Lao Zhang said, "Add soup stock to roast chicken." . Because of this secret, the man put the roast chicken in the broth when cooking, and the result was fragrant and mellow. People praised it after eating it, and business improved. The man named the chicken "LAY" to thank Lao Zhang. During the Qianlong period, on his way back to Beijing from Songshan, Qianlong smelled a special fragrance when he was hungry, and immediately asked what was so fragrant? I inquired about it and learned that there is a restaurant that cooks roast chicken. After eating, Gan Long felt refreshed, smooth but not greasy. He was happy at that time and wrote down the four characters "Daokou Roast Chicken". Since then, Daokou roast chicken has become famous.

Verb (abbreviation of verb) stir-fry the hollow ball:

It means don't touch teeth, chopsticks and plates. It is a traditional famous dish in Anyang, sweet but not greasy. A long time ago, there was a magistrate in Anyang who was very filial. His mother had a bad appetite, so he ordered the chef to cook different dishes for her every day. One day, the cook added water to eggs, salt, flour and sugar for his mother to eat. As a result, he suddenly had an appetite after eating, and the magistrate was particularly happy. Shortly after the old man's birthday, at the birthday party, the chef cooked this dish, and people praised it after eating it. People asked what the name was, but the chef said there was no name yet. Because this kind of food does not touch teeth, chopsticks or plates, it is called "air ball". Later, there was a poem that said, "When the moon comes out of the plate, the flowers smell like eight laurels", also called osmanthus eggs.

Six, flat rice noodles:

Anyang flat noodle dish is one of the favorite meals of Anyang residents. Every morning, office workers are frequent visitors to the board and often go to food stalls to eat a bowl. Therefore, Anyang's board business is extremely hot. Flat rice noodles are cooked in a large iron pot, mainly vermicelli, with vegetables, tofu, pig blood and so on. The key of flat rice noodles is soup, and the taste of soup directly affects the taste of flat rice noodles. Therefore, Anyang flat rice noodle operators have been working hard on the practice of broth to continuously improve the taste of flat rice noodles. The essence of eating flat rice noodles is Chili, which should be fragrant and slightly spicy. It is very comfortable to eat a bowl of oily and spicy noodles in the morning. So, when you come to Anyang, you must try it.

Seven, three smoked:

Anyang's "three fumigation" includes smoked chicken, smoked eggs and smoked pig's head meat. Yan Haode, a famous teacher, is its main creator. It is famous not only in Anyang, but also in major cities along the Beijing-Guangzhou railway, as well as in western Shandong, southern Hebei and eastern Shanxi. Exquisite fumigation technology, strict material selection and careful operation. The finished persimmon is red, oily and shiny, fat but not greasy, pure in aroma and long in aftertaste. Can be served cold or hot, with wine and rice.

Eight, Anyang braised dishes:

"Large pieces of skin residue are crystal clear, white fat floats on it, black kelp, Chinese cabbage. Put a bowl of stew in a big bowl of coarse porcelain, put two steamed buns on it, and drink stew after eating. It's really refreshing. " Speaking of leeks, Mr. Zhang looked excited. Anyang people have a special liking for braised dishes. Weddings, funerals, full moon banquets and birthday banquets are almost inseparable from braised dishes. Stewed dishes have become a famous dish in our city because of their wide variety, complete ingredients, mellow and delicious soup, rich nutrition and low price. Braised vegetables are divided into high, medium and low grades. The first-class braised dishes are called "sea braised dishes", which are exquisite in materials, well-made and full of seafood flavor. Medium stew is called "Shang stew", which is also carefully cooked, but slightly inferior to "sea stew"; General pot-stewed vegetables are called "pot-stewed vegetables", with more common materials and cheaper prices.

The practice of braised dishes in Anyang is relatively simple. Pork, kelp, seasonal vegetables, potatoes, etc. With Anyang's unique skin dregs, stew in one pot.

Nine, the old temple beef:

Laomiao beef is a famous local dish in China. Since its establishment in the late Ming Dynasty, its unique technology has been passed down to this day. For 300 years, it has been known as "the flower of northern Henan, a must for China". Hua county Laoyemiao North Xiaozhai Village takes slaughtering as its business and processes beef. By the middle of the Qing Dynasty, the villagers had slaughtered cattle in cook the meat, and their cooking techniques were constantly improving. Laomiao beef is cooked with 15 seasonings and aged soup stock over charcoal fire. Delicious color, rotten meat and tendons, rich fragrance and storage resistance. Fine production and processing, very particular about ingredients. The main ingredients are cinnamon, galangal, Amomum villosum, dried ginger, pepper, Bibu, fennel, tsaoko, angelica dahurica, magnolia grandiflora, sancha, clove, dried tangerine peel and so on. 65,438+05 flavor, so it has the functions of detoxification, deodorization, appetizing, digestion, fragrance and taste, preservation and antisepsis.

Ten, spiced bean foam:

This is a kind of soup deeply loved by Anyang people. Boiled bean foam is mainly made of millet, soaked in cold water with pepper and fennel, stirred with water and ground into paste-like rice juice. Add water to the pot, and add peanuts, soybean sauce, kelp, vermicelli, refined salt, etc. After boiling, pour in the rice juice, stir while pouring, immediately press the fire when boiling again, and add shredded tofu, shredded carrots, spinach, fried sesame seeds, etc. Serve. The finished tofu is milky yellow, red and green, and all kinds of spices are fragrant and slightly spicy when chewed.