1. Flavor recipes are extensive.
The flavor of Zhongzhou is a wide range of recipes. In Henan, Taihang Mountain in the northeast, Funiu Mountain in the west, Dabie Mountain in the southeast and Tongbai Mountain in the south are rich in various cuisines. Auricularia auricula, tremella, Hericium erinaceus, velvet antler, mushrooms, leeks and tripe are all imported products. Many aquatic products are bred in the branches of the four major water systems: the Yellow River, Huaihe River, Hanshui River and Haihe River. Famous products such as Yellow River carp, Qihe crucian carp, Huangchuan mandarin fish, Xinyang eel and turtle have enjoyed high reputation for thousands of years. As for miscellaneous grains, cattle, sheep, chickens, ducks, vegetables and fruits, there are many famous products in Henan, such as wheat in eastern Henan, Huaiqing yam, Nanyang yellow cattle, Gushi chickens and ducks, Xiuwu goat, Xinzheng jujube, Lankao peanut, Lingbao apple, Huaiyang golden needle, Fengqiu celery, Kaifeng chrysanthemum, Luoyang peony, Bianliang watermelon, Zhongmou garlic and Linzhou hawthorn.
2. Zhongzhou Kitchen
In the face of five grains, five animals, five vegetables, five fruits and all kinds of delicious food, Zhongzhou Kitchen has its own first-class kung fu, one yin is in business, and five flavors are reconciled. "The change of tripod, subtle microfiber ... if shoot silk silk, the transformation of Yin and Yang, the number of four seasons", long without harm, ripe without rot, sweet without strong, sour without cold, salty without strong. Nanyang in Han Dynasty is famous for its sweet and sour, and Henan in Sui and Tang Dynasties is even more famous. Poet Du Fu's poems "Frost knife waving left and right, golden plate covered with snow" and "Red hump taken from jade broiler, crystal plate covered with scales" are all the names of Zhongzhou flavor. In the Song Dynasty, Bianjing "collected treasures from all over the world, all of which returned to the city, and the kitchen noted the peculiar smell in the center". Restaurants, food stores, pat houses and foot shops turn the north and south flavors into one city, and the eastern and western dishes melt in four seasons; Fried, fried, boiled, fried, steamed, boiled, roasted, roasted. Sheep are precious to people who eat meat, carp is the strangest to people who eat fish, cakes are the most beautiful, and noodles are cooked first by people who eat rice. There are countless varieties.
3. Zhongzhou flavor has made today's Henan cuisine "harmonious with five flavors, moderate in quality and taste".
It embraces the east, west, north and south, and has its own style. Henan cuisine is full of five flavors, but it is not blindly partial to food. It is sweet, sour, spicy and salty, but bitter. That is, fried fish in sweet and sour sauce, fried fish in head and tail, grilled fish with green pepper, kidney of walnut, braised pork belly, green onion, hibiscus sea cucumber, roasted seeds and nuts, four treasures set, cassia seed and roasted bones. Henan's pasta, cakes and snacks are complete and unique. Steamers are soup packets, osmanthus steamed bread, flowering steamed bread and instant noodles. Fryer and scones are fried dumplings, pot stickers, egg cakes, scallion cakes, strong steamed bread and pot helmets. Bakers bake in the oven, fry with sesame cakes, double sesame seeds and single sesame seeds, and fry with egg buns, splash cakes, jiaozi and twist. There are also Hu spicy soup, mutton soup, bean curd, rice paste, bean curd, camellia oleifera and non-turning soup, which are countless and spectacular. They are fat, tender, crisp, or burnt, which will make you elegant and refreshing, or leave a fragrance on your teeth and cheeks for three days, or leave you with only one sentence.
China, Zhongzhou and China, my soil and water, my hometown, Henan flavor, Zhongzhou flavor and Chinese flavor are infiltrating our body and mind and nourishing our growth. Now we should be proud of this soil and water and its taste.