Henan special food

Henan specialties include Huimian Noodles, Hu spicy soup, kaifeng soup dumplings, Daokou roast chicken, Sibao set meal and so on.

Henan Huimian 1

Huimian Noodles, Henan Province, one of the top ten snacks in China, is a traditional Henan cuisine, with meat, vegetables, soup and rice. Famous for its delicious economy, it is spread all over the country. It is one of the "Top Ten Noodles in China" and one of the three snacks in Henan.

2. Hot soup

Hu spicy soup is characterized by rich soup flavor, beautiful soup color, thick soup juice, spicy and delicious, which is very suitable for breakfast with others. It is a famous traditional soup in northern China and one of the famous snacks in Henan. Hu spicy soup has different flavor characteristics all over Henan, especially in Xiaoyao Town, Zhoukou.

3. Kaifeng soup jiaozi

Kaifeng soup dumplings, one of the top ten famous snacks in China, is one of the famous special snacks in Kaifeng, Henan. The materials are exquisite and the production is fine. It is made of lean pig's hind legs as stuffing, fine powder as skin, and steamed with explosive fire. Beautiful appearance, small and exquisite volume, thin skin and full stuffing, oily soup. It tastes delicious, fragrant and delicious, the soup is mellow, and the entrance is not greasy.

4, Daokou roast chicken

Daokou roast chicken, a product protected by national geographical indications, is a special food in Daokou Town, hua county, Anyang City, Henan Province. Along with Beijing Roast Duck and Jinhua Ham, it is known as "the first chicken in the world". It is a national geographical indication protection product and a famous special food in Henan Province.

5, four treasures suit

Taosibao is a traditional dish in Kaifeng, which combines duck, chicken, pigeon and quail. Unique flavor, known as "a must of Henan cuisine". It takes a lot of effort to do this. After the four kinds of whole birds are boned, they must be layered, and no one can be damaged, so that the four kinds of birds can be seen layer by layer when eating. The dish is served in a blue-and-white porcelain soup basin, and the whole duck floats in the soup. It is bright in color, not fat or greasy, refreshing and delicious, and has a long aftertaste.