Kaifeng: soup packets
There are steamed stuffed buns everywhere, and every place tastes different. Kaifeng steamed buns have a history of one hundred years and have a unique flavor. They are one of the famous foods in Kaifeng, and were once imperial meals in the Northern Song Dynasty. Different from the refreshing and light taste of Shanghai steamed buns, the soup of Kaifeng steamed buns is stronger, the meat is salty and delicious, and the skin of china white is very chewy. Its content is exquisite and unique, and the meat stuffing and fresh soup coexist in one room. When you eat it, you can eat the noodles, meat and soup in the north, which is a kind of integrated charm.
Anyang: buckle bowl crispy meat
When you go to Anyang, you must find a place to taste the authentic buckle bowl crispy meat. Its choice is in the upper body of the pig, because the meat here is tender, fat and thin. Spread the marinated and fried meat slices at the bottom of the bowl, spread potatoes and lotus roots, and then steam them over high fire. The fresh taste of gravy blends well with that of potatoes and lotus roots. Finally, turn the head bowl over with a pot that can hold soup, that is, couple potatoes or lotus roots to the bottom of the pot, cover the crispy meat with a layer of vegetables and boiled juice, and make the crispy meat in the buckle bowl. This dish is characterized by crisp, tender, refreshing, fat but not greasy, and friends who don't like Chili peppers will definitely like it.
Shopping mall: stewed chicken with fresh fish.
The shopping mall, near Xinyang, Henan Province, is one of the oldest county towns in China, with a large area of' natural virgin forest parks and hot spring scenic spots' preserved in it. The local steamed black pork, sweet-scented osmanthus jiaozi, duck eggs and dried bean curd are all famous, and the famous dish "Guanxian Fish" has more local characteristics. In winter, the fresh fish in Nianyushan Reservoir are scraped to remove dirt, washed and drained, cut into pieces, mixed with proper amount of salt, put into fresh bamboo tubes, sealed and pickled, and taken out several months later. Its meat is fresh and tender, and the bamboo fragrance has a slight flavor of fermented bean curd, which is unique. You can make broth, hot pot or stew, all of which are quite outstanding.
Because the local natural resources are well protected, the mountains are rich in all kinds of fresh bamboo shoots and mushrooms. If you travel to the local area, you must go to Liu Xiaoao farmhouse to taste "stewed chicken". You choose domestic ground chickens, and feed them only to grain worms, and don't eat any feed. Stewed soup tastes particularly delicious, and the chicken is tender, smooth and sweet, which is absolutely unforgettable.
Zhoukou: Xiaoyaozhen Hot Soup
When it comes to Henan snacks, we can't help but mention Hu spicy soup. When it comes to hot soup, you can't help but mention Xiaoyao Town. This famous China flavor is based on "Jiejiu Tang" in Shaolin Temple and "Xiaoshi Tea" in Wudang Mountain. It is prepared from more than 30 kinds of natural Chinese herbal medicines in proportion, and pepper, pepper and delicious snacks are added to the bottom of bone soup. It not only reduces the bitter taste of tea, but also removes the spicy taste of soup, and can also sober up, refresh and strengthen the spleen. It is said that history can be traced back to the Northern Song Dynasty. Although it is an authentic Chinese snack, it has a unique flavor when used with French sticks.
Xinxiang: braised mutton
Many people may say that every family can cook a braised mutton. What are the characteristics? In fact, the difference between the so-called snacks lies in whether they are authentic or not. The tiny but not negligible taste difference can only be realized if they are really tasted locally.
The braised mutton in Xinxiang is very particular about the selection of materials and practices. Keep the meat fresh and tender, but not with the smell of mutton. In the cold winter, eating a bowl of steaming braised mutton is warm all over, and it can also play a role in keeping out the cold, increasing digestion, protecting stomach wall, repairing gastric mucosa and resisting aging.
Zhengzhou: Huimian Noodles
Zhengzhou Huimian Noodles is one of the representative works of Henan pasta. Many people are familiar with the famous Xiao San Ji Xian Huimian Noodles and Heji Mutton Huimian Noodles. Huimian has a long history, which can be traced back to the Han and Wei Dynasties.
The fragrance of the emblem is in the soup. This soup is made of goat meat and leg bones. Adding traditional Chinese medicines such as Radix Codonopsis, Radix Angelicae Sinensis, Radix Astragali, Radix Angelicae Dahuricae, and Fructus Lycii for one day can not only remove the smell of mutton, but also reduce the excessive internal heat of mutton, which is very nourishing. Scoop a few spoonfuls of stock, and cook the fresh emblem noodles and a little sweet potato powder directly in the stock. The emblem surface is as smooth as lily petals, smooth outside and tough inside, and the delicate flavor of the soup permeates into the surface, which is delicious and fragrant; Add a few pieces of mutton with medlar, day lily, fungus, quail eggs and so on. Bring coriander, Chili oil, sugar, garlic and other side dishes when serving, which is more delicious. Bite the noodles into small pieces, drink some soup and put mutton in it. Full of color, smell and taste.
Luoyang: No soup.
Luoyang people also call it "Jiufumen Bufan Hall", which has a history of 120 years. It is a kind of folk snack with sour, spicy and salty flavor, which can sober up and stimulate appetite.
The production method is to spread "Luoyang KATTO" on tobacco seeds and bake them into pancakes, and then add Lily, vermicelli, leek, kelp, coriander, shrimp skin, fungus, laver and so on. And add seasonings such as refined salt, monosodium glutamate, pepper and balsamic vinegar. Add the broth and put the pancakes on it. The water in the pot rolls, but the pancakes don't turn over. This is a well-known delicacy-