What are the representative dishes of Henan cuisine?

The top ten famous dishes of Henan cuisine are: fried noodles with sweet and sour fish, fried black herring head and tail, fried purple crisp meat, braised tripe, peony anchovies, abalone in clear soup, sea cucumber with onion, mutton with onion, Bianjing roast duck and fried eight pieces.

1, fried fish noodles with sweet and sour sauce

Baked noodles with sweet and sour fish is a traditional dish in Kaifeng City, Henan Province, which belongs to Henan cuisine-Kaifeng cuisine. This dish consists of two famous dishes, sweet and sour fried fish and roasted noodles. Sweet and sour fried fish has a long history. According to the Tokyo-China Dream, it was popular in the Tokyo market in the Northern Song Dynasty. This dish is made of carp, especially the Yellow River carp. After preliminary processing, the two sides of the fish are corrugated with a bevel knife and fried thoroughly in a hot oil pan.

Then add a proper amount of sugar, balsamic vinegar, Jiang Mo, cooking wine, salt and other condiments, add boiling water, tap water, bake the juice with oil until the oil and sweet and sour juice are completely blended, add fried fish and pour the sauce. Its color is purplish red, fresh and fragrant, sweet and sour, and slightly salty in acid; Baked noodles are also called Longxu Noodles.

2. fry the head and tail of herring

Fried and roasted herring head and tail is a traditional dish in Kaifeng, belonging to Henan cuisine. This dish is purple in color, fragrant and smooth. When eating, put a fish head in your mouth and suck it. Not only can you suck out the fish brain, but the fish will automatically separate from the skull, which makes people salivate. At the end of the Qing Dynasty and the beginning of the Republic of China, it was quite famous in the Central Plains, known as the "strange smell". In the early years of the Republic of China, Kang Youwei began to taste this dish when he visited Kaifeng, the ancient capital, and was known as "delicious cooking Hou Jing".

Kang Jun is well aware of the taste, but his intention is still unfinished. He also wrote a fan of "However, China holds our friendship, my brother Kang Youwei" and gave it to Huang Runsheng, a kitchen stove in another village, which became a much-told story about the intersection of literati and famous chefs.

3. Braised mutton with onion

Roast mutton with onion, select cooked fat ribs, cut into strips, mix with fried onion segments and magnolia slices, spread on a dry pot, add broth, roast over medium heat until the sauce is thick, turn over the plate, hook the soup in the pot with clear water, and pour the juice out of the pot with less pepper oil. This dish is soft, fragrant, delicious and mellow.

On September 20 18, "China Cuisine" was officially released, and "Onion Mutton" was rated as one of the top ten classic Chinese dishes in Henan.

4. Bianjing Roast Duck

Bianjing roast duck, also known as Tokyo roast duck, is a traditional famous dish in Kaifeng City, Henan Province, and one of the top ten famous dishes of Henan cuisine. The main ingredients of this dish are stuffed duck, honey, Beijing and winter vegetables, etc. It has a long history since the Northern Song Dynasty.

Bianjing roast duck has crispy skin, tender and fragrant meat and persimmon red color. Anyone with heat deficiency and cold can eat it. The duck chosen is big, thin, fat and plump, which makes the roast duck ruddy in color, crisp and tender in skin, fat and mellow, fat but not greasy. In the end, Bianjing roast duck became a treasure in Kaifeng banquet.

Step 5 fry eight pieces

Fried eight-piece chicken, also known as eight-piece chicken, is a traditional famous dish in Kaifeng City, Henan Province, belonging to Henan cuisine. This dish is made of ingredients such as chicken, chicken gizzards, chicken liver and starch (broad beans). The local restaurant has a charm of "no fried sauce, one chicken steak with eight petals", and the last half sentence refers to this dish.

According to legend, Emperor Qianlong of the Qing Dynasty once tasted this river when he visited Kaifeng, China, making it famous all over the world, with a history of nearly 200 years. 191920s, it was improved by Liu Genglian, a chef from another new store in Kaifeng, with better flavor.