Special food in Nanyang, Henan Province

Xinye Sister-in-law, Wang Bo Guo Kui, Baitugang Spicy Chicken, Xichuan Pickled Sauerkraut, Wangdian Huoshao.

Xinye's sister-in-law, Wang Bo Guo Kui, Baitugang spicy chicken, Xichuan sauerkraut, and Wangdian fire.

Xinye sister-in-law

Xinye Saozi is made of fresh beef, pepper, aniseed and special technology. It is delicious, fat but not greasy, and can be preserved for a long time, which is a major feature of Nanyang.

Wang Boguo Kui

Wang Bo Guokui is a special food baked with white flour. It looks like a pot and a helmet, all white, as if it had been dried. It is more than a foot in diameter and two inches thick, each weighing four pounds. It's crisp, fragrant and refreshing, chewy and hungry, and it won't go bad after a long time. It is made by repeatedly kneading fermented flour and dry flour into a shield-shaped pot kang. After the two sides are solidified, several pot helmets are stacked in the pot and steamed with slow fire until cooked without adding water. The baked pot helmet is not burnt or burnt, and it has the color of raw noodles and the taste of cooked buns.

Baitugang spicy chicken

Baitugang spicy chicken is made of native chicken and pepper as main raw materials. The chicken is piled into blocks, stir-fried with iron pot, vegetable oil and pepper, and drained. After the chicken itself is fried with meat, pour it into the pressure cooker, stew it in boiling water for 10~ 15 minutes, drop the ground sesame oil, and add seasonings such as monosodium glutamate, onion and ginger. Baitugang spicy chicken is a famous local snack in Nanyang, produced in Nanzhao. As a famous local brand, spicy chicken has been listed as one of Henan cuisine.

Xichuan Chinese sauerkraut

Xichuan sauerkraut is a unique vegetable fermented food in Xichuan County, Nanyang City, Henan Province. Its raw materials include spinach, sweet potato leaves, dandelion leaves, sesame leaves, small rapeseed, lettuce leaves, radish tassels and so on. Sauerkraut made by the same method in other places has lost its original characteristics because of its different water quality.

Wangdian huoshao

The Wangdian fire started in the early Qing Dynasty, and it was round, about one inch thick and weighed two ounces. It contains chopped green onion, sesame oil, salt, pepper, etc., and then it is baked in a charcoal stove. The finished product is orange-yellow, crisp and attractive.