What are the specialties of Shangqiu?

Shangqiu Famous Foods In addition to inheriting the tradition of Yu cuisine, Shangqiu is also famous for its local snacks. The water-excited bun of Guidefu, the five-spice fish of Ranjia of Xiayi, and the famous dish of shrimp with roasted veggies of Guidefu are all famous dishes. Dried bean curd and Jingjia sesame flower of Jiazhai in Yucheng are local specialties. "Iron Pot Eggs" Ran's Five Spice Fish Xu's Soup Dumplings Shrimp Roasted Vegetables Guo Village Roasted Chicken Songyue Brand White Sugar Tofu Milk Guosong Brand Sauce Bao Gua Weizhuang Sesame Sugar Jing's Sesame Slices Sesame Flakes Chicken Claw Sesame Flower Uucheng Heijingguo Sesame Flower Zhuang Sesame Flower Jia Zhai Tofu Dried Shiangqiu Shuiqi Bun Yudong Hotel Small Biscuits Ningling Kung Zi Bun Sizhuang Bamboo Cake "Iron pot egg" is a very special dish of Yu cuisine, which is made of a special iron pot lid on the fire red. Eggs into the bowl, stir, put ham, water chestnuts, shrimp and seaweed, monosodium glutamate, cooking wine, salt water, iron pot on a small fire, will be injected into the oil egg paste, and slowly stir with a spoon to prevent the egg paste to catch the pot. When the egg paste is eight mature, use the fire hook to hang the red-hot iron pot lid cover on the iron pot, use the lid out of the high temperature, the egg paste baked condensation, warm up. The egg paste is shiny and reddish-yellow in color. It has a beautiful flavor, reddish-yellow color, oily and bright, tender, soft and fragrant, with a lingering aftertaste. On May 8, 1935, Mr. Lu Xun invited Mr. and Mrs. Hu Feng and Mr. and Mrs. Erye to eat this dish at Liang Yuan. Ran's Five-Spice Fish with Dried Fish Ran's Five-Spice Fish with Dried Fish with Dried Fish is an ancestral production of Ran Xiandong in the old town of Xiayi County, which has a history of more than 200 years. It was listed as a tribute during the Qianlong period of the Qing Dynasty. The five-spice fish is made from 200 grams of tender and fat crucian carp, which is a specialty of Xiayi City Lake. The whole fish is not scaled, and the internal organs are removed by cutting open the belly, and the fish is then marinated, deep-fried, and simmered with a variety of seasonings. Its color is golden and slightly red, the aroma is rich and mellow, the bone is crispy and the shape is unchanged, and the fish meat is delicious and highly nutritious. It is not greasy when eaten hot and not fishy when eaten cold, making it a beautiful dish for banquets and a good accompaniment to meals. Xu family dumplings Xu family dumplings is the ancient city of Shangqiu famous restaurant Sansheng Hall production of a unique flavor of the snacks. The restaurant was founded by Xu Shufu and his two brothers in the 19th year of the Qing Dynasty (1893), and Xu Minglin, the third generation of the Xu family, is still at the helm of the stove, so it is called "Xu Family Tangyuan". Xu family soup dumplings are mainly made of glutinous rice and an appropriate amount of corn flour, with a snow-white outer skin, crystalline as jade when cooked, and a filling made of sugar, honey and a variety of fruits. There are many varieties, each with its own flavor, known as "honey eight treasures far night". Xujia dumplings can be cooked in 10 minutes, soft and sticky and lucrative, the flavor of honey and sweet, fruity flavor, eaten for a long time without getting tired, is the famous Shangqiu flavor food. Shrimp Roasted Vegetables Shrimp Roasted Vegetables was a famous dish in the ancient city of Guide during the Ming and Qing Dynasties. In the late Qing Dynasty, the veteran chef Guan Heqing used to serve shrimp with roasted veggie every time he entertained the ministers. In the Republic of China, chefs Chen Si-rong and Chen Si-ming pushed the cooking technique of the dish further and promoted it from a governmental dish to a marketplace dish. The main raw materials of Shrimp Roasted Vegetables are gluten, shrimp, chicken skin, mushrooms, silver fungus, chicken and duck soup. Production method is: warm oil will be gluten deep-fried, torn into pieces, and then add shrimp, chicken skin, mushrooms, fungus, chicken and duck broth, simmering broth over moderate heat to collect the juice. Shrimp roast vegetarian aroma, taste, shape, with a strong flavor of the East Henan - color, aroma, thick soup, fire through. Soup Xiayi, is one of the famous meals in Henan flavor snacks. Guo Village Roasted Chicken Guo Village Roasted Chicken is one of the traditional dishes of Shangqiu County, which has a history of more than 300 years. The characteristics of this product are: fragrant, good color and taste, tender and white meat, complete body, rotten but not greasy, long aftertaste, such as when hot, lift the chicken legs on the plate, gently shake, that is, the meat and bone detached, the meat fell into the plate. In the 50's, Meng Zhaoxing, the producer of roasted chicken in Meng's family, attended the Henan Provincial Science and Technology Exchange Meeting twice, and was named by the province as a "roasted chicken master" and "roasted chicken technician". Songyue Brand White Sugar Tofu Milk Songyue Brand White Sugar Tofu Milk Songyue Brand White Sugar Tofu Milk produced by Shangqiu County Brewery is a famous specialty of Guidefu Danyoufeng Sauce Garden. Created in the late Ming and early Qing dynasties, with a history of more than 300 years, the entrepreneur Li Dayou, the word Fengnian, when the soy sauce garden production flourished. In the 18th century, the master of the sauce garden Meng Chunfa, painstakingly study the sauce technology, based on the original process, absorbing the technical characteristics of the north and south, improve the operation, create a unique style, "Daiyufeng" was famous all over the world. The color of white sugar tofu milk is golden and slightly red, the rotting pieces are well-proportioned and neat, the texture is delicate, the aroma is rich, the softness and hardness are moderate, it does not rot and does not decay, it is salty and bland, and it tastes fresh and delicious. It is a good product for appetizers, gifts and friends. Ancient Song brand sauce package melon Ancient Song brand sauce package melon Shangqiu City Pickle Factory production of the ancient Song brand sauce package melon, fine workmanship, the system method is exquisite, to the girl melon for the skin, packed with peanut kernels, almonds, antlers, embryonic blue, Chenpi, ginger and so on more than a dozen kinds of fine small dishes. The finished product is beautifully shaped, shiny and soy-brown in color. When eating each melon cut 2-3 knives, into lotus petal shape, spread on the plate, melon heart such as the heart of the flower, soy sauce brown, golden yellow, dark green intersect strong, colorful, all the flavors. Weizhuang Sesame Sugar Weizhuang Sesame Sugar is a traditional specialty of Shangqiu County Shuangbazhen. It has a production history of more than 200 years, and is famous for its four characteristics: sweet, fragrant, fluffy and crispy. The sugar is made from high quality rice, sugar, sesame and malt, and the operation process is as follows: rice is distilled, the catalytic enzyme of sugar is added, sugar juice is squeezed out, and the sugar is boiled, pulled and cut, supplemented by sesame and white flour. Sesame candy uniform thickness, length and consistency, sesame seeds stained full of not exposed skin, the two ends of the seal does not ventilate, not stiff, not sticky teeth, eaten crispy, sweet and savory. Jingjia hemp sheet Jingjia hemp sheet is the traditional famous product of Yucheng County, for Chendian set Jing family ancestry, now passed to seven generations of descendants of Jing Lianhe's hand. According to "Yucheng County Records", Jingjia sisal was once listed as tribute by Emperor Kangxi of the Qing Dynasty. Jing's sisal is made of fine materials and fine workmanship. It is made of top quality fine powder, small hemp flavor oil, sugar and other high quality raw materials. Characterized by bright and transparent, sweet and crispy, refreshing to eat, young and old. 1984 was selected into the "China Industrial and Commercial Enterprises Directory", by the provincial light industry system as a high-quality products. Chicken Claw Sesame Flower Chicken Claw Sesame Flower is named because it looks like chicken claw, it is the famous product of Anping set in Zhecheng County, and it was listed as a tribute in the Yongzheng period of the Qing Dynasty. Originally, Wang's ancestors were engaged in this business, and when it was passed on to Wang Anping's generation, due to the lack of heirs and descendants, he passed on this skill to his good friend Zhou Dajiang, and so far Zhou's family has passed it on for more than 100 years in four generations. The finished product of the chicken claw twist is tender yellow, shiny, crispy, and has a unique flavor. When stored for half a month, they are still crispy; when immersed in boiling water for ten minutes, they are still crispy and fresh; when folded down, they can be used as a fire for smoking, and if they are lit one by one, one chicken claw twist can be illuminated for a mile. Yucheng Heijing Fruit Yucheng Heijing Fruit is also known as Dahi Jing. It is made of rice, sugar, honey, sesame oil and cinnamon. The rice is crushed, fermented, added to the ingredients and deep-fried. It has a unique flavor of crispy and sweet, melting in the mouth, sweet but not boring, fragrant but not greasy. It was once listed as a tribute product during the Jiajing period of the Qing Dynasty. Ma Hua Zhuang Sesame Flower Ma Hua Zhuang Sesame Flower is a specialty of Minquan with a history of more than 200 years. At the beginning of the Qing Dynasty, Zhang's family settled one kilometer south of the town of Minquan County, and made a living by frying sesame flowers. Because of the fine production of sesame flowers, which have a unique flavor of crispness, aroma and crunchiness, they were listed as a tribute in the Qianlong period and named the place where Zhang's family lived as "Sesame Flower Village". Some people have experimented: the twist Zhuang twist in a plastic bag after storage for a winter and spring, color, aroma, taste, crisp are unchanged. People summarize its characteristics as: "Eat fragrant boom-boom, can light the lamp at night, fall on the ground all crushed, put indoor aroma born." Dried Tofu in Jiazhai Dried Tofu in Jiazhai, Yucheng County, has a history of more than 200 years of production, and was once listed as a tribute in the late Qing Dynasty. The product is made from high-quality soybeans, with more than 10 kinds of auxiliary ingredients, such as star anise, pepper, strawberry, ginger, cinnamon and cloves. It is made by squeezing out the water from the colored pieces of bean curd and steaming them in a pot of chicken broth. Dried tofu is a square thin block, black and red color, red and transparent, black and shiny, strong flavor, salty and not astringent, fragrant and not tiresome Shangqiu Shuiqi Bun Shangqiu Shuiqi Bun, formerly known as water-soaked buns, originated in the ancient city of Shangqiu Guidefu, created in what dynasty and what generation has been unaccounted for. According to the legend, every time Shen Li (Shangqiu County) entertained guests in Ming Dynasty, he had to put the Shuiqi Bun on the table. The main raw material is hard steamed bread, the production method is the steamed bread cut into inches long, finger-like thickness of the bun ingots, dry into the hot water at about 40 degrees soaked, and then into the boiling oil deep-fried into a golden brown, fish out of the rapid into the thin sugar sauce prepared in advance, after two or three seconds after fish out of the finished product colorful, outside the burnt thick, sweet and tasty. Because there is water in the sugar sauce, the bun has to be put in the water after frying, so it is called "water-excited bun". Yudong Hotel Small Baked Cake Yudong Hotel Small Baked Cake was originally a famous product of Guide, created by Wang Yixi, a famous chef in Qing Dynasty, with a history of more than 100 years. Zhang Yuxiang, the chef of Shangqiu Yudong Hotel, was Wang Yixi's apprentice, and on the basis of inheriting the traditional craft, he improved the method of making small baked cakes and formed a unique production process, which is why it is known as "Yudong Hotel Small Baked Cakes". Small baklava is divided into sweet, salty, meat, vegetarian four categories,*** more than 20 varieties of sweet, vegetarian date paste, hawthorn, rose, bean paste, brown sugar, white sugar, etc. as material; salty, meat meat oil, ham, duck, chicken, beef, mutton, fish, etc. as a filling. The finished product is about 8 cm in diameter, golden yellow, imported sweet, eat crispy, outside the pygmy thick, delicious flavor. Ningling Kongzi Bun Ningling Kongzi Bun is a long-established and well-known food in East Street of Ningling County. The flavor of kongzi bun is pure, soft and hard, beautiful color, and the fire is exquisite. This kind of bun is soaked in boiling water and becomes warm like cake, and when pressed with a spoon, it becomes a paste, which looks like buttermilk with sugar, and can be fed to children instead of milk, so it is also called "Milk Bun". Sizhuang Bean Curd Bamboo The Bean Curd Bamboo produced by Sizhuang in the eastern suburb of Xiayi County is a unique product of Sizhuang, with a history of more than 400 years, and it was exclusively used by local officials in the Ming and Qing Dynasties, and as a tribute gift. Sizhuang Bean Curd is made from high quality soybeans, which are processed and refined. Containing protein, fat, sugar, crude fiber, etc., its color is golden and transparent, good toughness, resistance to storage and transportation, rich in nutrients, easy to digest and assimilate, for fitness quality food. It enjoys the reputation of "super plant meat". Shangqiu, as one of the birthplaces of Chinese culture, is also the place where the ancient Chinese food culture meets, Shangqiu cooking convergence of ancient and modern in a furnace, local characteristics of various kinds of famous food has more than a thousand kinds of. Tasting dishes and snacks in ancient style has become one of the purposes of many tourists coming to Shangqiu. Shangqiu is the birthplace of Yi Yin, the originator of Chinese cooking. After thousands of years, maybe the cooking skills and dishes created by Yi Yin, the originator of Chinese cooking, have been lost elsewhere, but today, only in Shangqiu, the original place of cooking, you can still eat and savor the taste from the ancient times. Shangqiu cuisine is based on nature, using real materials, original flavor, color, aroma and taste, without the suspicion of being flashy. The utensils used are also large plates, bowls, looks eye-opening, eat up the atmosphere, and nowadays on the market is popular in some of the flashy, pretentious catering cooking style compared to really a world of difference. One of the more distinctive, enough to show the traditional cooking skills of the Central Plains dishes are casserole mutton, turtle stew, chicken stew, stacks of mutton, Cordyceps stewed gourd chicken legs, deep-fried eight treasures gourd duck, onion roasted plum ginseng, emerald fish maw, three Autumn roasted eel, three Autumn Hot and Sour Soup, and so on. There are also some special snacks such as blossom pancake, scallion pancake, hot and spicy soup, oil tea and so on, which are also famous and memorable

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