1. Daokou roast chicken
Daokou "LAY" roast chicken was created in the eighth year of Shunzhi in Qing Dynasty (166 1), and was listed as a tribute in Jiaqing period. After the founding of New China, the production technology was inherited and developed, and the roast chicken production line was built. 1962 began to export, and 198 1 was rated as a quality product of the Ministry of Commerce and Henan Province. 1984, China hua county Daokou Roast Chicken Corporation was established, Daokou Roast Chicken Canning Factory was built, and the soft-packed roast chicken with composite aluminum foil bags was successfully developed. There are more than 420 shops in Huaxian County processing roast chicken at the crossing, with an annual output of 3,500 tons. During the period of 1987, hua county Daokou Roast Chicken Corporation, hua county Food Company, hua county Catering Company and hua county Comprehensive Company were the main production enterprises, with an annual output of 283 tons and an output value of1975,000 yuan.
2. Old Temple Beef
Hua county Laoyemiao North Xiaozhai Village takes slaughtering as its business and processes beef. By the middle of the Qing Dynasty, the villagers had slaughtered cattle in cook the meat, and their cooking techniques were constantly improving. Laomiao beef is cooked with 15 seasonings and aged soup stock over charcoal fire. 1956 laomiao township established a series of canned beef foods, and 1987 produced more than 50,000 kilograms.
3. Babel bag fish
It is the representative work created by Li Yindou, the third-class red case chef in Anyang City, and was selected in the book "China Famous Cuisine". It is made of a fresh yellow river carp weighing one kilogram, added with ingredients and seasonings, steamed in a cage and added with ginger vinegar juice. Strict material selection, rich ingredients and condiments, and exquisite production. Flavor features: complete and generous body, pleasing color, fresh and tender fish, delicious juice and rich nutrition.
4. Anyang "three tours"
Include smoked chicken, smoked eggs and smoked pig's head meat. Yan Haode, a famous teacher, is its main creator. It is famous not only in Anyang, but also in major cities along the Beijing-Guangzhou railway, as well as in western Shandong, southern Hebei and eastern Shanxi. Exquisite fumigation technology, strict material selection and careful operation. The finished persimmon is red, oily and shiny, fat but not greasy, pure in aroma and long in aftertaste. Can be served cold or hot, with wine and rice.
Fried hollow ball
Also known as osmanthus egg, it is a traditional famous dish in Anyang and a wonderful flower in Henan cuisine garden. Participated in the famous dish competition in the province for many times, ranking first. Stir-fried hollow balls, mainly made of egg yolk, with sweet-scented osmanthus sugar, white sugar, high-quality starch, high-quality oil and so on. Named for not touching pots, plates and chopsticks. It has good color, fragrance, taste and shape. Soft and fragrant, sweet but not greasy.
6. Anyang braised dishes
There are six or seven kinds of traditional dishes in Anyang. There are both "sea braised dishes" and "served braised dishes", with exquisite materials and fine production; There are also "braised dishes" with ordinary materials and cheap prices; There are also "flat rice noodles" with simple materials; "Tofu in casserole" and "braised in casserole" come from different cookers. Anyang braised dishes have become famous local dishes because of their wide variety of ingredients, accurate compatibility, mellow soup and rich nutrition.
7. Polygonum multiflorum Thunb
Anyang is a famous traditional spot, and Jintai Sauce Garden has the best quality. The main raw materials of Polygonum cuspidatum are high-quality glutinous rice, soybean, sugar, caramel and osmanthus. The finished product is beautiful and elegant in appearance, golden in color, white in section, shaped like a honeycomb, wrapped in silk and shaped like a blooming Polygonum flower, so it is called Polygonum flower. Crispy and sweet, with lasting fragrance, rich nutrition and easy digestion, it is regarded as a delicious food and a good gift.
8. vermicelli rice
One of the "Three Treasures" in Anyang. Its characteristics are: mellow, sweet and sour, with the effect of clearing away heat and reducing fire. The boiled rice paste is mainly mung bean paste, with high-quality millet, soybeans, peanuts, refined salt and appropriate meat oil. Pour chopped green onion juice and sprinkle with coriander foam.
9. Skin residue
One of the "Three Treasures" in Anyang. Its characteristics: delicious, never tired of eating more. Mainly vermicelli, with onion and garlic, meat oil, refined salt, sesame oil and shrimp skin. There are many ways to eat: frying, frying, buckling bowls, etc.
10. Spiced bean curd
This is a kind of soup deeply loved by Anyang people. Boiled bean foam is mainly made of millet, soaked in cold water with pepper and fennel, stirred with water and ground into paste-like rice juice. Add water to the pot, and add peanuts, soybean sauce, kelp, vermicelli, refined salt, etc. After boiling, pour in rice juice, stir while pouring, immediately press the fire when boiling again, and add shredded tofu, shredded carrots, laver, fried sesame seeds, etc. Serve. The finished tofu is milky yellow, red and green, and all kinds of spices are fragrant and slightly spicy when chewed.
1 1. Internal jujube
Jujube is famous for its yellow jujube, and its planting area and yield rank first in the country. Tea beverage, winter and summer jujube tea, is famous all over the country.
Linxian also has famous products such as walnuts, chestnuts, peppers and persimmons.
Welcome to Anyang, Henan.