What do people in Henan love to eat home-cooked food

Question 1: What do people in Henan usually eat? 1, Henan people are mainly noodles, rice as a supplement.

2, breakfast buns, stir-fried vegetables (simple a few, such as fried an egg, slip a cabbage, etc.), thin rice (corn Shenzi porridge, white rice porridge, wheat porridge, noodle water and egg broken porridge, etc.).

3, often eat noodles at noon (homemade noodles, chow mein, Hop Lok, slag pulp noodles, stewed noodles, garlic noodles, knife-shaved noodles, etc.), all kinds of motherland to find the name of the noodle almost all have. Occasionally there will be rice, but not very often.

4, the evening and the morning to eat about the same, occasionally eat dumplings (frequency is not high, but there must be dumplings on holidays).

5, features: authentic Henan home-cooked noodles, is simple and plain with eating out of the soup thick flavor beautiful feeling. In addition, Henan people are very hospitable.

Question 2: Henan people eat what the staple food, how to make What east

Henan people are willing to eat noodles, you Mars, right?

Flour + Angie's yeast + water, and then steamed on the line steamed bun

Question 3: Henan people love to eat what flavors of food? Kaifeng cuisine (KFC) Just kidding!!!!

Henan cuisine is also known as Yu cuisine! History, culture and food are both important!

Yu Cuisine is characterized by Chinese steak (steak dishes), Western water (water mat), Southern pot (pot chicken, pot fish), Northern noodles (pasta, stuffed rice). And there are more than 50 cooking methods in Henan cuisine. Grill, burn, fry, stir-fry, explode, stir-fry, and choke have their own specialties. Among them, the steak dish is more unique, known as "steak dish without thickening, soup from the sticky" reputation.

Famous dishes Luoyang Yan Cai, Kaifeng sweet and sour soft fried carp baked noodles, sets of four treasures, Wei Yuan steamed white eel, Sima Huaifu chicken, Zhengzhou two fresh iron pot eggs, Xinyang osmanthus skin silk, fried purple crispy pork, grilled vegetarian broth, clear soup Dongpo meat, stewed lion head --- Kaifeng traditional dishes, roasted bones, the Northern Song Dynasty Palace Palace Palace dishes, salt fried Changzi, Henan a unique home cooking, the color of the persimmon yellow, burnt inside tender, Eight treasures, such as eggplant!

Local specialties only represent the Yellow River carp, chow mein, small crispy meat, sheep cream sausage, soup dumplings and many more!

Northern Henan noodles and Shanxi, Shaanxi noodles are very similar! The noodles in northern Henan are very similar to those in Shanxi and Shaanxi, and there are many specialties such as fried cold noodles, painted noodles, and steamed noodles!

Question 4: Henan is what cuisine Henan people like to eat 1. Henan cuisine is referred to as Yu cuisine. Henan cuisine is characterized by representative dishes: Kaifeng's "Sweet and Sour Buttermilk Yellow River Carp Roasted Noodles", Luoyang's "Peony Swallow Vegetables", Anyang's "Fried Three Sticky", Henan's "Gui Hua Pi Si", "Gui Hua Pi Si", "Gui Hua Pi Si", "Gui Hua Pi Si", "Gui Hua Pi Si". "Gui Hua Pi Si" and so on.

2. Zhejiang cuisine from Hangzhou, Ningbo, Shaoxing and other local dishes, the most prestigious is Hangzhou cuisine, characterized by: tender and soft, mellow and glutinous, refreshingly not greasy Ohio famous dishes: Longjing shrimp, West Lake vinegar fish, chicken

3. Crispy meat, steak mutton, stewed lion's head, deep-fried eight pieces of salt fried meatballs, eight treasures of tomato folder, we Kaifeng and the bucket of chicken, barbecue chicken and so on.

Question 5: What are the specialties of Henan? Henan cuisine for short, Yu cuisine, Yu cuisine is characterized by middle grill (grilled vegetables), west water (water table), south pot (pot chicken, pot fish), north face (pasta, stuffed rice). In terms of cooking techniques, Yu cuisine is characterized by rigorous selection of ingredients, fine knife work, soup making, and moderate taste. There are more than 50 cooking methods in Henan cuisine. There are more than 50 kinds of cooking methods, including steak, burn, fry, stir-fry, explode, stir-fry and choke. Among them, the steak dish is more unique, known as "steak dish without thickening, soup from the sticky" reputation. In addition, Henan popping dishes with martial arts fire, hot pot cool oil, rapid operation, crisp texture, juice color milky white. In Dongguan Sheng and Plaza, this Henan restaurant also reflects the characteristics of this, there are a lot of dishes here, only cold dishes can be more than twenty or thirty kinds of people to pick up dazzling.

Luoyang water seat, a long history, ancient and modern famous. Since the millennium, the long tradition has been undefeated. Red and white events, banquets and guests, the first to use it. The so-called "water seat", there are two meanings. One is to soup is good, the second is to eat a change, a road on, like running water, so the name "water seat". Luoyang water seat, from the folk, is unique to the Luoyang area of the traditional food. Sour and spicy flavor, refreshing and appetizing. Tang Dynasty Wu Zetian, the Luoyang water seat will be aimed at the palace, coupled with mountain treasures and sea food, made of palace banquets, and from the palace to *** between, so the formation of a unique flavor. Because of the imitation of the production method of the official banquet, it is also known as the official seat.

Luoyang water seat, there are 24 pieces of composition, referred to as "three eight seat". First on the 8 cold dishes under the wine, cold dishes for 4 meat and 4 vegetarian. Following the 16 hot dishes, hot dishes with different types of blue and white sea bowls. 16 dishes in the 4 pressure table dishes. The other 12 dishes, every 3 similar flavors for a group, each group has a big dish to lead. Called the "belt on the dynasty", eat a on a, such as the clouds and water. Luoyang water seat, there are three major features: one is a meat and vegetarian, there are cold and enforcement; Second, there is soup and water, the north and south are delicious; Third, the order of food is strictly regulated, with a reasonable, serious selection of materials, the fire is appropriate. Luoyang water seat, and is divided into high, medium and low three grades, according to the situation.

Battered noodles

Battered noodles, both economic and delicious, is a popular snack in Luoyang. It is the soybean milk in the appropriate temperature, fermentation acid, and then into the pot heated to about 80 degrees, the liquid surface will have a kind of mushroom-shaped pulp foam. At this point, add a little sesame oil, stir repeatedly, and when it comes to a rolling boil, put the noodles down, preferably mixed noodles. Toss the batter to make a paste. Then, add the moderated salt, scallions, green beans, celery, chives, and chili peppers. Luoyang batter noodles, simple to make, low cost, beautiful flavor, easy to digest, is a famous local food with strong local characteristics.

Yan Family Mutton Soup

Yan Family Mutton Soup, which has been passed down for four generations, has a history of 1500 years. The second generation Yan Shunsheng, innovation of mutton soup, so that the proper configuration of seasonings, soup flavor is more delicious, from now on, Yan family mutton soup is famous for urban and rural areas in western Henan. Yan family mutton soup is characterized by: using fresh mutton, the day with the meat, the day slaughtered sheep; spices complete, large amount. With pepper instead of chili, salty and tasty, soup flavor.

Zhang Zhang wontons

Zhang Zhang wontons, also known as "horseshoe street wontons". The founder of Zhangshu, so far has a history of 150 years. 1920, Zhangjia wontons second-generation heir Zhang Kun to the ingredients and varieties to innovate and improve the white chicken, chicken blood, thin egg cake, shrimp, water vermicelli, squash and so on as the main ingredients; and oil, pepper, soy sauce, chicken broth, pork broth, vinegar and so on as the auxiliary ingredients, with leeks and green onions in the winter, and with young leeks and toon in the spring. Thus, Zhangjia wontons have the characteristics of fine production, delicious flavor, fragrant taste, sour and spicy.

Shangji Beef Soup

Shangji Beef Soup has two kinds of sweet and salty, which is characterized by: meat, fat soup fresh, cooking soup auxiliary materials, fried chili peppers and garlic, oozing together and mashed, the taste of especially fresh. Luoyang people love to eat beef bun in the morning. Take the bun to soak, or will buy the soup back to soak, eat a lot of people eating beef burgers, today, no matter in the morning and evening have to eat beef burgers.

Pan Jin and roasted chicken

Pan Jin and roasted chicken has long been famous in Luoyang. Founder Pan Gensheng, his son Pan Jinhe began business in 1941, with its unique flavor, flexible management, so business is booming, known far and wide. Nowadays, Pan Jinhe's roasted chicken is operated by Jinhe's son, Bolzhu. Ingredients include cloves, grass nuts, cardamom, daihou, xiaohou, and peppercorns. Pan Jinhe Roast Chicken is fine, pure flavor, yellow skin color with red. The meat is burnt on the outside and tender on the inside, and the mouth is full of fragrance after eating.

No-flip soup

Luoyang No-flip soup, has a history of more than 120 years. The founder, Liu Zhensheng, has been passed down for three generations, named Liu Hulan, aged over 70. Ingredients are mung bean powder, pepper, MSG, soy sauce, vinegar, fungus, vermicelli, kelp, shrimp, nori ...... >>

Question six: Henan's home cooking three meals on what? Breakfast, lunch are to thin rice, steamed bread, supplemented by individual dishes, or simply do not fry vegetables.

The dinner is relatively rich, mainly salty, but absolutely can not be separated from the noodles, handmade noodles, hanging noodles, with a variety of dishes or garlic,

Eat soup noodles or noodles, this soup and noodles of the meal nourished generation after generation of people in Henan

Question 7: recommend a few more delicious home cooking the simplest home cooking today to recommend a few of the simplest home cooking, the practice is very simple, it does not take much time. Simple, with not much time, can be quickly completed, more suitable for people who do not know how to cook. When no one to cook for you to eat, when the home suddenly came to the guests, these simple home cooking can help you easily solve the urgent need.　　Double pepper eggs: eggs 4 to 5, green pepper, red pepper, garlic, soy sauce, sesame oil, each appropriate amount. Green pepper, red pepper into the pot inside, dry-fried (that is, do not put oil, put these things in) for a moment, remove the water, pour out, cut into pieces. Peel the eggs, cut them into slices, put them on a plate, and line them up (to line up a little artistic now). Mix the chopped green pepper, red pepper and garlic, add sesame oil, soy sauce, mix well and pour over the skinned eggs.　　Cold seaweed: seaweed a catty, mung bean sprouts two two (not used is fine), salt, chicken essence, sugar, cooking wine, each moderate. Kelp hair wash clean, blanch with boiling water, take out, cool down after cutting into silk. Mung bean sprouts blanched in boiling water. Two things on a plate, pour in seasoning, mix well.　　Scallion oil radish silk: white radish peeled and cut into thin julienne, pinch well with salt, 30 minutes after the water squeezed out of the standby; sprinkle with green onion, oil pan (like spicy people can put some chopped pepper), the hot oil poured on the green onion, mix well.　　Cold mixed mushrooms: ham sausage, mushrooms, shredded green pepper, shredded mushrooms, each appropriate amount. Wine, soy sauce, salt, chicken essence, pepper, ginger, sesame oil and vinegar. Blanch the bell peppers and mushrooms separately in boiling water, and cut the ham sausage into thin strips. Boil the enoki mushrooms in water (must be cooked), remove them from the pot, put the shredded ham sausage, shredded shiitake mushrooms, enoki mushrooms inside a plate, add chicken essence, cooking wine, salt and mix well. Stir in the ginger, soy sauce and pepper and pour on the plate.　　Vinegar shredded potatoes: cut shredded potatoes, thin and even, soak the dried red chili peppers in water, prepare minced garlic and shredded green onion. Put a little oil in the pot, into the shredded onion, red pepper, burst the pot and then into the shredded potatoes, stir-fry for a minute, in turn under the salt, vinegar, pepper. MSG, stir fry can be, before leaving the pan add a little garlic.　　Tomato scrambled eggs: tomatoes, eggs each moderate. Vegetable oil, salt to the right amount. Tomatoes cut into pieces, to size, what shape does not matter, eggs open into the bowl, beat well, put a little salt. Pan into the right amount (scrambled eggs, how much oil is very critical, my experience is to put the equivalent of 2 / 3 of the egg mixture) of oil, and so on when the oil is hot, pour the egg mixture, pay attention to this time, the egg mixture will naturally solidify, do not move, wait until the time this egg mixture is solidified (be careful of the oil is dry, resulting in egg paste), with a spatula (also known as a frying spoon) gently from the edges of the egg into the egg Turn over, fry a little, and so the color of both sides of the color of the golden color, the eggs from the pan out (you can not take, but wait until after the skilled say it), this time there should be some oil inside the pan, the tomatoes turned in, stir fry a few times, because tomatoes contain a lot of water, there will be water precipitation, this time to scramble the eggs into the little salt, stir fry a few times, out of the pan. PS: some people like to do, put some water into it, I do not recommend, in fact, tomatoes in the water is completely enough, do not have to put water. Also, the quality of tomatoes is not good, fried out of the dish is not sweet and some bitter flavor, out of the pan when you can put some sugar in moderation.　　homemade tofu: tofu, seasonal vegetables, vegetable oil, salt, chicken broth, green onions, ginger and garlic, soy sauce each moderate. Tofu slices, to be neat, flat on the inside of the plate, vegetables washed and cut. Put the oil, heat, tofu pan, fry, pay attention to, more turn, until both sides become yellow, put the cut onion, ginger and garlic, and then under the matching vegetables, soy sauce, salt and soup (no soup on the hot water), chicken essence, until the juice to dry, you can get out of the pan.　　Stir-fried shredded pork: pork, seasonal vegetables, vegetable oil, salt, chicken essence, green onions, ginger and garlic, soy sauce each appropriate amount. Pork shredded. Cutting should pay attention to the texture of the pork, along the grain to cut into silk, put the shredded pork into a bowl, add salt, cooking wine, beat into an egg, mix well with your hands, this process should be hard, this process is called sizing, must not forget, vegetables washed and cut into sections. When the oil in the pan is hot, put onion, ginger and garlic burst incense, is to be able to smell the flavor of onion, ginger and garlic, put the shredded meat into, this time do not forget to put soy sauce, with a frying spoon to push away, do not let the shredded meat stick, wait until the shredded meat unfolded, put the vegetables into, but do not put more, stir fry for a few times, put the seasoning, taste it, cooked, you can get out of the pot.　　Steamed fish: one fish, cooked ham slices 5 grams, 25 grams of bamboo shoots, 4 hydrated mushrooms, 50 grams of raw lard diced ...... >>

Question 8: Henan people do how to make homemade tofu Ingredients: 500g of tofu, 2 eggs, 10g of oil, 5g of salt, 5g of chicken broth, 10g of cornstarch, 20g of green onion, 30g of hot sauce

Practice: 1) prepared hot sauce 2) tofu cut blocks Eggs beaten

3) the tofu will be put into the pot to steam for 10 minutes until cooked 4) Steamed tofu eggs

5) Steamed tofu soup poured into the pot with spicy sauce seasoning and so on

6) Poured on the steamed tofu, and then sprinkled with minced green onions can be

Kung Pao Tofu

Ingredients: tofu 300g, peanuts 50g, oil, salt, ginger, soy sauce, cooking wine, balsamic vinegar, sugar, sesame oil, moderate amount, Peppercorns moderate, bean paste moderate, starch moderate

Practice: 1) Peanuts fried in oil and cooled, peeled, ginger minced, scallions cut into sections.

2) Take a small clean bowl and pour in a tablespoon of soy sauce. 3) Pour in a tablespoon of cooking wine.

4) Pour in a little balsamic vinegar (1/2 tablespoon). 5) Pour in 1/2 tablespoon sesame oil. 6) Season with salt.

7) Scoop in a tablespoon of sugar and pour in a little water to make a flavorful sauce and set aside.

8)Cut the tofu into 1 cm square dice.

9) pour vegetable oil in the pot, when the oil is 70% hot, pour in the tofu diced, slip loose, small fire frying.

10) When the tofu frying slightly golden brown can be removed, oil control standby.

11) pot to stay in the bottom of the oil, into the pepper stir fry flavor, fish out the pepper.

12) dig into a tablespoon of Pixian soybean paste, fried red oil. 13) Pour in ginger, green onion, stir fry.

14)Pour in the adjusted flavor sauce, stir fry. 15)Pour in the oil control of deep-fried tofu diced, stir fry.

16)Pour in the peeled cooked peanuts, stir fry. The water starch is thickened, and the juice can be collected.

Tomato stewed tofu

Ingredients: 1 tomato, 500g of tofu, 40g of green beans, the right amount of oil, the right amount of salt, 30g of tomato sauce, 1g of sugar, the right amount of water starch, 15g of oyster sauce

Directions: 1) Prepare all the ingredients. 2) Boil the green beans in boiling water and cook them until they are cool for 3 minutes.

3) Stir fry the tomatoes to remove the skin. 4) Cut the tofu into small pieces and soak in lightly salted water for 10 minutes.

5) Pour oil into the frying pan and sauté chopped green onion, pour in the tomatoes and tomato sauce and stir fry the juice.

6) Add the green beans and continue to stir fry. 7) Add salt and sugar. 8) Add the water to the pan. 9) Add the water to the pan. 10 minutes.

8) Then pour in the tofu and add a little water and simmer for 5 minutes.

9) Add oyster sauce to taste. 10) Drizzle in water starch. 11) Turn off the heat when the soup is thick.

Question 9: Traveling to Zhengzhou, I do not know what local special snacks, begging for local people to recommend Let me, a food seeker who has lived in Zhengzhou for more than 20 years, give you the answer

1 braised noodles

First of all, not to mention which braised noodles are good in Zhengzhou, if you are a foreigner, the first time you come to Zhengzhou, then the locals will certainly recommend that you go to the Heji. But if you are a local? Most will choose the streets of Zhengzhou various braised noodles stores, after all, the locals eat local meals do not pay attention to, as long as the braised noodles of Zhengzhou, that is the most authentic. In fact, Zhengzhou's chow mein hall has a lot of home, when Chairman Mao ate when the Heji not to mention that the family do is the most traditional, but the so-called famous restaurant radish fast not wash mud, now the Heji store has been very difficult to eat before that flavor. As a guest, there's no need to be a stranger. I recommend to you a few Zhengzhou do good braised noodles

① Xiao Ji braised noodles, Xiao Ji is a famous Henan braised noodles in the main brand, was also on behalf of the Henan braised noodles of the new school of taste of the leading role, such as three fresh braised noodles, sea cucumber braised noodles, abalone and shark's fin braised noodles, and so on are from the one, but for a long time, the major braised noodle museums have to catch up to play new products, the so-called green is better than blue is also the truth of this. The so-called "blue is better than blue" is also this reason. Recommended culture road Renzhide North Street intersection that.

② Heji braised noodles, Heji do is Zhengzhou's most traditional lamb braised noodles, but also Zhengzhou people first pushed to the introduction of braised noodles to outsiders. However, as a friend from abroad or to listen to a local friend of a piece of advice, that is, the total store more people quality is uneven, sometimes the kitchen is too busy to even meat are not put, want to eat Heji ah, it is best to go to the branch, flavor, environment and quality in the total store above, recommended by the seven road Heji mutton chowder, the specific address is in the seven road Hongqi intersection of red, the north side of the address.

③ Ju Kui-yuan braised noodles, the owner is Fang Zhongshan (Fang Zhongshan is selling spicy soup) friends, authentic ***, where the mutton are imported directly from outer Mongolia, where the braised noodles cheapest, but also Zhengzhou locals often eat a very common mutton braised noodles store. The address is about 50 meters west of the intersection of Weifu Road and Jingliu Road.

2 Hu spicy soup

Many Zhengzhou people who traveled to other countries for many years did not return to Zhengzhou, the first thing to do is not to put down the luggage, but to go to drink a bowl of authentic Hu spicy soup. Oddly enough, not all people in Zhengzhou love to eat chowder, but all people in Zhengzhou love to drink Hu spicy soup. After all, Zhengzhou has a huge group of "rice party" that has always been the enemy of the "noodle party", but when it comes to soup, it is the favorite of every Zhengzhou people. Just as braised noodles originated in Nanyang Fangcheng but were carried forward by Zhengzhou, Hu spicy soup originated in the town of Easy but was also carried forward by Zhengzhou people. In the field of Hu spicy soup flavor needless to say, as mixed with Chinese medicine salty porridge general. Want to drink authentic beef and spicy soup, or back to Zhengzhou, order a bowl full of soup, sip along the edge of the bowl, and then on a mouthful of fried buns or oil buns, that only ridge cool. Zhengzhou people love to drink Huzhongshan Hu spicy soup, no matter where the family, even if the car is also good, every morning must be "not far away" to Fangzhongshan Hu spicy soup store to play on a bowl home slowly taste. Although the flavor is surprisingly spicy, but even if sweaty, but also always stop. I remember when I was a kid, I didn't dare to eat spicy, because I drank Fang Zhongshan Hu spicy soup, over time, I learned to eat spicy.

I'm here to recommend Fang Zhongshan's spicy soup, when it represents Zhengzhou's most authentic and famous spicy soup, and other spicy soup hall basically tastes similar, of course, Xihua free town of spicy soup sold under the banner of spicy soup store all over the streets of Zhengzhou, the taste is almost the same, but personally recommend the unity of the square spicy soup store, the taste of that home is also a first-class.

Fang Zhongshan address: Zijingshan Road, the intersection of Shunhe Road

Fang unity: Dongming Road, Huanghe Road

3 ramen

There are a lot of people who can not tell the difference between Henan ramen and Lanzhou ramen, but most people have not even heard of Henan ramen. In fact, when you get to Zhengzhou, you can find Lanzhou ramen stores all over the city, but they are not very authentic. (As an aside, if you want to eat authentic Lanzhou ramen in Zhengzhou, we recommend a store called Ma You Bra Noodle.) Since you can't eat authentic Lanzhou ramen, try authentic Henan ramen. The biggest difference between Henan ramen and Lanzhou ramen is the soup of Henan ramen. Henan ramen is curry and bone broth, which naturally tastes richer than Lanzhou ramen, while Lanzhou ramen is clear soup. Henan's diet is very particular about soup, it can be said that a large proportion of Henan cuisine is the proportion of soup, rather than Henan people use soup to eat on the noodles, rather than using the noodles to drink soup. Chowder has soup, ramen has soup, with soup, noodles can swallow, with soup, oil cake is fluffy. When you are hungry you eat noodles, when you are craving you drink soup, this is the eating habit of Henan people. There is only one authentic Henan ramen restaurant in Zhengzhou, Yangji Beef Ramen, but there are countless branches. Because of the habit of eating Henan ...... >>

Question 10: Where is the most delicious in Zhengzhou. Yellow stewed fish: using selected grass carp

Yellow stewed fish using selected grass carp, small crucian carp as the main material, after careful frying, accompanied by several kinds of big materials, brine soup stew made. Fish fresh flavor, soup mellow, nutritious, after eating aftertaste. It is a small dish with local characteristics.

Sweet Potato Mud:Sweet Potato Mud Qixian Sweet Potato Mud

Qixian Sweet Potato Mud, is a well-known dish in the Middle Kingdom. Choose sweet potato, sugar, hawthorn, rose, osmanthus, green and red silk as raw materials, and then blended with sesame oil cooking and become. It has the characteristics of crystal color, sweet but not greasy, fragrant and delicious, and rich in nutrition. It is a home-cooked dish that is suitable for both young and old and rich in nutrients. Egg Pine Nuts

Made of flour, sesame oil, sugar dilution, cinnamon sugar, jam juice, walnuts and other ingredients. Sweet and savory, oil and not greasy. The old name "Jinshi fruit", the Ming Dynasty began to make.

A bun

The Northern Song Dynasty, called Taixue steamed buns, has been more than a thousand years. The first step is to make sure that you have a good understanding of what you are doing and how you are doing it. The meat is tender, the skin is soft and fragrant, and the soup is full of juice.

First Floor Buns

Minced pork with a variety of seasonings as a filling, and noodles for the skin, kneaded into a bun, steamed over high heat. The skin is thin and the filling is big, the enema is oily, small and exquisite, fresh and fragrant, thick and not greasy. Production history of more than 70 years.

Yifu Noodles

The noodles are made with whole eggs and seasoned with a variety of flavors. The noodles are cooked in an assorted casserole. The noodles are smooth and tender, and the soup has an excellent flavor.

Anyang Blood Cake

Buckwheat noodles are mixed with pig's blood, mixed with water, stirred into a paste and steamed. After the cool slices, into the frying pan, fried to the outside of the scorched when removed, mixed with garlic sauce and eat. It is one of the three treasures of Anyang, with a burnt exterior and a tender interior, and a flavorful taste.

Zhengzhou pea yellow

Peas with a mill pulled into a small bean clove, high-fire cooking, simmering, stirring and mashing into a paste, into the red sugar, persimmon cake slices, pea yellow and persimmon cake layer by layer in order to load the pot, cooled and eat.

Shaolin Eight Treasures Crisp

The crispy food made of ganoderma lucidum, monkey head, silver fungus, white fruit, fungus, tarragon mushrooms, shiitake mushrooms, Poria, with therapeutic effects, can strengthen the tendons, vitality, refreshing, fitness. Department of Shaolin monks of traditional food, has more than a thousand years of production history.

Jingjia twists

Flour with sugar or salt, by mixing ingredients, playing flowers, water, and noodles, cutting agents, kneading, cooking and frying made of oil. Divided into sweet and salty two kinds. Sweet and crispy, no dregs after chewing, can be put for two months without moisture, the color is golden and translucent. Jing family ancestry, has more than 300 years of production history.

Weichuan pot helmet

flour and good, into the condiments, layers rolled up into shape, stewing, baking and become. The appearance of snow-white and golden-yellow, crispy and tasty, the inner layer is soft and fluffy.

Danying Sesame Flower

Warm water and noodles, fermentation, add eggs and other seasonings, rubbing strips together into a pupa-like, deep-fried, pulled apart, molding. It is yellow, crispy, sweet and flavorful, and does not dry out after a long time.

Geji altar meat casserole

Pork plus condiments into the altar sealed, stewed over low heat until cooked; oil cake shredded, put altar meat casserole. The cake is strong and soft, fresh and flavorful, and not greasy.

Jin Xianshu baked cakes

Flour for the skin, a variety of sweet, salty apricot material and fruit for filling, after frying, making the skin, making the filling, and crispy, wrapped in stuffing, molding, baking and become. There are more than 20 kinds of meat crisp, fat crisp, sugar crisp, crystal crisp, triangular crisp, bean paste crisp, date paste crisp, hawthorn crisp, rose crisp and so on. The color is golden, the outside is crispy and the inside is tender, salty and sweet. Has more than 60 years of production history.

Bowang pot helmet

Cake with wheat straw fire or soft firewood, baked in the pot. Bottom, face, heart is porcelain white, peripheral with burnt color block, crispy sweet, the more you chew, the more fragrant, in a dry place, more than a month without deformation, no flavor. There have been more than 2000 years of production history.

Xinyang spoon bun

Rice, soybean batter, with red and white radish, soybean sprouts, plus a variety of seasonings, stirred into a thin paste, into the iron spoon, fried in hot oil, hot food. It is cake-like, with thick sides and thin sides, soft outside and soft inside, salty and slightly spicy, with a strong five-flavor aroma.

Hu Zhaotang

Hu Zhaotang is a snack with a unique flavor in Henan, which has a history of 100 years. Fine cooking, delicious flavor, affordable, convenient for the masses, famous for urban and rural areas. Started in the old city, now all over the streets and alleys. The main ingredients are fine flour noodles, vermicelli, fat pork. Ingredients are peanuts, taro, yam, gold needles, fungus, green onions, garlic, gluten bubble Xin'an hot noodle dumplings

Xin'an hot noodle dumplings, has a history of more than 70 years, in the thousands of miles of the Longhai Route is famous. Xin'an hot noodle dumplings, with fine white flour for the skin, pork scapula buttocks as the main filling, with the right amount of green onions, leeks, cabbage, ginger, with sugar, cooking wine, oil, salt, monosodium glutamate and so on. The noodle hot, rolled into a thin skin, wrapped into a crescent-shaped dumplings, steamed in a cage, ten minutes can be. It is characterized by a thin skin like paper, color like jade, all five flavors, fresh aroma is not greasy. Pulp noodles

Pulp noodles, both economic and delicious, is a flavorful snack that Henan people generally like to eat. It is the soybean milk in the appropriate temperature, fermentation becomes acid, and then ...... >>