Local Cuisine at Huangdi Palace

Geji Stewed Cake

Geji Stewed Cake is a kind of flavorful food exclusively operated by Geji Stewed Cake Restaurant, which is an "old name in Kyoto". According to "Zhengzhou Food Industry Journal" records, Geji casserole museum entrepreneur Mr. Ge Minghui, is the Qing dynasty Manchu people in the yellow flag, was born in 1882, he was 10 years old into the King's House in Beijing to do work, had to the king of the car, quite the king's appreciation, he was diligent and studious, often to the King's House meal room to help the kitchen in his spare time. He was well versed in the art of cooking. At that time, there was a staple food lasagna in the royal household, and there was also a dish called altar meat. One day, the king returned to the house, feeling hungry, Ge Minghui will be overstepping the bounds, with altar meat for the king stewing a plate of cake, but also with mustard greens, coriander, steeping a bowl of soup, cake soft meat aroma, broth and refreshing, the king greatly appreciated. In the early years of the Republic of China, the war, Ge Minghui with his two sons to Henan to make a living, in distress, remembered to be greatly appreciated by the king of the altar meat casserole, so, through the help of friends in Zhengzhou train station near the opening of the "altar meat casserole restaurant", Ge Minghui personally stand stove, two children in the playing hand. After the liberation, Ge Minghui and his second son died successively, the eldest son Ge went to the sample to continue to operate, he inherited and developed his father's cooking skills, so that the cooking of the altar meat on the altar will be full of aroma, after years of painstakingly managed, and then make Geji casserole has become a famous i8er's flavorful snacks.

Gejian Stewed Cake with Pork

Gejian Stewed Cake with Pork is made by stewing pork and vegetables with the teeth of the cake. The cake is made of soft flour into a lasagna, cooled and cut into curtains stick-shaped spare; altar meat selection of skinned pork, cut into 2 cm square square, first into the pot to add water to boil, skimming impurities, fish out the meat quickly loaded into the altar, under the foot of the eight ingredients, plus the aroma of fermented soybean curd, poured into the broth to seal the fire boiled, and then change to the fire stewing, simmered until rotten hot. When the altar is opened, the aroma overflows, and passers-by smell the aroma and stop, so there is the beauty of "open altar incense". Stewed cake, the pot with a green vegetable bottom, put on the cake strips and altar meat, plus a little soup casserole that is completed. The meat is mellow, fat but not greasy, and the cake is soft and tasty, which is suitable for both young and old. In addition to bean sprouts, more seasonal vegetables such as garlic clover, Chinese cabbage, seasonal plums, wild rice, etc., are used in the casserole. In addition to pork soup, chicken soup and duck bone soup are also used in the soup used for the cakes, so the cakes are soft, fragrant, fresh and refreshing, and in 1995, it was awarded the title of "Famous Food of the Central Plains" in the Fourth Pod Food Month in Zhengzhou, and in December, 1997, it was awarded the title of "Famous Snack of China" in the First Famous Snacks Recognition in Hangzhou, China. The first national famous snacks in Hangzhou in December 1997, won the "Chinese famous snacks" laurels.

"Imperial Cake"

The Imperial Cake is the Poria Cake. According to legend, it was a snack given to the civil and military ministers on the day when Zhao Kuangyin became the emperor, so it got its name. The shape of the crust is similar to the traditional Chinese medicine Poria, so it is called Poria Sandwich Cake in the folklore. It is characterized by sweet, soft and tasty, with a strong flavor.