Authentic practice of braised dishes in Luoyang

Luoyang cuisine-Luoyang braised dishes

Luoyang braised dishes are well-known home-cooked dishes of Luoyang people, and the ingredients are simple and common. Take meatballs, shoulder poles, mushrooms, vermicelli and pork belly slices as raw materials.

The main ingredients of Luoyang braised dishes are meatballs, shoulder poles, mushrooms, vermicelli, salt, monosodium glutamate and pepper.

In fact, the original name of this dish is "fried cabbage" rather than "chop suey". According to legend, in the Southern Song Dynasty, out of resentment against the traitor Qin Gui, the common people regarded the meatballs in boiled vegetables as Qin Gui's head, fried tofu as Qin Gui's meat and vermicelli as Qin Gui's intestines. Later, because this dish was made of various miscellaneous dishes, people called it "chop suey". Luoyang people always like to make a big pot of chowder to entertain guests on holidays or at home. Chowder is to put cabbage, vermicelli, white tofu, fried tofu and meatballs together, and add spices such as ginger, onion and coriander to make a big pot. When eating, one person has a bowl, or steamed bread or white rice, which is simple, convenient and economical. This form of catering has a long history in western Henan.

Braised pork can also be called mixed rice stew or chop suey. It is a delicious dish made of many kinds of raw materials. It has the characteristics of mixed flavor, alcohol but not greasy, salty and delicious.