2. kaifeng soup dumplings Zi, also known as Kaifeng soup steamed buns, operated in the Song Dynasty. This kind of dough is thin, with large stuffing, full soup and tender and mellow stuffing. There is a saying that "hold it like a lamp and put it like a chrysanthemum". After 1922, the first floor of Kaifeng, operated by Huang Jishan, became a famous shop for filling soup steamed buns, which has been famous all over the world for 20 years and is the city business card of Kaifeng catering.
3, double hemp fire, is a famous brand of Bianjing (Kaifeng) Hu cake shop, and still continues to operate in Kaifeng. The oil surface of this cake is skin and the crispy surface is inside, which are combined into one. Roll the cake into a circle, brush both sides with water and soak sesame seeds. Bake it with a hammer first, and then bake it in the oven. The finished product is yellowish, crisp and fragrant.
4. Pour the eggs into the cake, mix the dough with hot water, roll up the block with oil to shape and bake it, which looks very simple. However, when the cake is almost cooked, it is a key to pour the eggs into the opening of the oil cake, which requires that the eggs should be poured evenly and fully. When cooked, it will be fragrant and delicious, and the old Kaifeng Wangwharf store is the best.
5, leek head vegetable box, the so-called vegetable box, is to use two pancakes, wrapped in vegetarian stuffing, with fresh leek heads as the main material, placed on a pan. The finished product, white cake and yellow flower, is made by breaking the bubbles on the dough when making a kang. The heat is well controlled, the flowers are even and yellowish, the entrance is soft and tender, and the unique fragrance of leek head is revealed.
6, hot soup noodles, hot soup noodles and steamed dumplings are similar, all made of hot soup noodles, but the water consumption is different, the cooked degree of hot soup noodles is different, and the taste is different. The hot soup noodles have a large water content, the skin is soft, and the food comes from a flavor. The pork and cabbage noodles in Xin 'an County, Luoyang are the most famous.
7. The method of making sour paste noodles is to add water when the ground mung bean paste is fermented until it is sour, then take out the noodles, add a proper amount of flour to the paste to thicken it, and mix the noodles. This noodle is seasoned with pepper oil and Chili oil, and served with celery and spinach. It tastes sour and spicy, and the paste tastes unique. Luoyang rice noodles are the most famous.
8. Flowering steamed bread can be traced back to the Jin Dynasty, when there were cross-shaped steamed cakes on the market. Nowadays, the steamed buns are made by adding appropriate amount of white sugar after dough is fully fermented, cooking to a certain extent, adding additives, molding and steaming. After maturity, the top of steamed bread blooms evenly like a flower, so it is called flowering steamed bread, which tastes sweet.
9. fried dumplings, Henan stuffing food classification is very fine, such as fried dumplings, pot stickers. The basic operation process is similar. Put the bread stuffing into a pot and fry it with water or thin batter. But the pot stickers need to be cooked a second time and sliced. Fried dumplings are cooked, poured with small grinding oil and fried over. The biggest difference is the use of noodles, fried dumplings are fermented noodles, pot stickers are mixed with water, and fried dumplings are soft. Xinyang fried dumplings and Kaifeng fried stickers are both famous.
10, radish cake, with a certain amount of lard, crispy noodles and leather noodles, wrapped in radish-based stuffing, fried and baked up and down. This cake is crispy and delicious, and the stuffing has a strong radish flavor, so it is a regular spot at banquets in Henan.
Top ten flavors famous food
1, Huimian Noodles and Henan pasta have many advantages, and Huimian Noodles is one of them. This kind of noodles was also called soup cake in the Han and Wei Dynasties. After the Tang Dynasty, its name gradually changed. In the Song Dynasty, Bianjing Restaurant had the supply of "noodles with meat, noodles with great Olympics", which was later called mutton Huimian Noodles, with soft and smooth texture and warm soup. Zhengzhou Daxing, Huimian Noodles, was founded in 1980s. Thanks to the reform and opening-up, a large number of floating population and the demand of catering industry have increased greatly, with the old-fashioned "Hutchison" mutton Huimian Noodles as the leader, and then Huimian Noodles, three counties in Xiaoji, has sprung up and developed rapidly. In the past 20 years, it has not only become the city name card of Zhengzhou catering, but also become another style of Henan, Zhengzhou and Kaifeng with a bowl in hand.
2. Blast furnace sesame seed cake is also a kind of Hu cake. The so-called blast furnace was originally a hanging furnace, also called a chicken nest furnace. You can peddle along the street, then set up business, and no longer hang the pot on the top of the stove. This kind of cake is mostly made of fermented flour, rolled into pieces, cut into flowers, spread into a circle, and then sprinkled with sesame seeds on one side for baking. When mature, it is crispy outside and tender inside, and can be eaten alone, but people in Henan often regard it as rich and frugal, or eat beef and mutton; Or eat fried dough sticks; Or eat fried bean jelly, all of which are delicious. Therefore, in Kaifeng area, biscuits are often packed in boxes, and people sometimes bring boxes of oil buns when visiting relatives and friends.
Mutton steamed buns are the biggest stuffing food in Henan. Puyang traditional steamed buns, each weighing five kilograms, two and a half kilograms of skin, two and a half kilograms of stuffing and a diameter of more than one foot. Not to mention today, few people used to eat the next one. Therefore, Kang steamed buns are mostly cut and sold. The stuffing of mutton steamed buns is mostly a mixture of meat stuffing, vermicelli and onion, and the dough is three-part hot noodles and seven-part dead noodles. Wrap it and fry it in a pot. The finished product is fresh, tender, fat and delicious.
4, oil swirl, Henan oil swirl has eight hot surfaces and two dead surfaces, as well as warm water and noodles. So it is called rotation, which means that the dough is rotated or rolled into thin strips, covered with spices such as meat stuffing, chopped green onion and ginger rice, then rolled up, pressed into a circle like rotation, baked on both sides in a pot and baked in a furnace. This cake is crisp outside and delicious inside.
5, Hu spicy soup, all over Henan, although the ingredients are different, but the style is the same. Su Hu spicy soup is made by rinsing gluten into spikes after boiling, blending it with the washed flour juice, mastering the concentration, and then adding ingredients and seasonings. Mutton hot soup (Kaifeng area) should be treated with broth. But in any case, gluten should be used well, and peppers should also be used well. Peppers should not be used instead of peppers, otherwise it will not be Hu spicy soup, and peppers will not warm the stomach and stimulate the appetite.
6. Mutton soup is all over Henan. In the past twenty years, it has become a food that people from all walks of life are willing to taste. Not only breakfast, but also Chinese food is patronized by many people. There are many chain enterprises in Zhengzhou that mainly produce mutton soup. Mutton soup has clear soup and white soup, ingredients and pure soup, each with its own strengths.
7, beef soup, beef is slightly cold, no obvious odor, so it is very popular with some people. Luoyang and Kaifeng have good beef soup to meet the market.
8. Wang Bo Guo Kui was named after Wang Bo Tun, Fangcheng County, Nanyang District. There are two kinds of legends that began in the pre-Qin Dynasty and the Three Kingdoms. This pot helmet noodle is baked with four sides and six sides in a small brazier. It is characterized by white bottom, white face and white heart, and it tastes crisp, fragrant and sweet.
9. The sheep's double intestines are named after the sheep's large and small intestines are finely processed and cooked to eat sausage soup. The sheep intestines are fat and soft, and the soup is very mellow. Although it still smells like fish, it tastes unusually good at first sight and is a must in Kaifeng snacks. Because of religious beliefs, Muslims don't eat sheep in the water, so sheep waist, sheep waist, sheep blood, sheep placenta and so on are also sold in the sheep double intestines restaurant.
10, stir-fry bean jelly, stir-fry bean jelly with mung beans and sweet potatoes, first make into dough, then cut into cubes and fry in a pot. Kaifeng fried bean jelly is required to be intact when fried and seasoned with local watermelon bean paste, so it is unique and delicious.
Five famous soups (soups)
1, Sour and Hot Cuttlefish Egg Soup, Cuttlefish Egg is not an egg, but an egg gland of a female squid, which is produced in the coastal area and has many treatment methods. But mixing with clear soup is unique to my Henan cuisine. In 1970s, Hou Ruixuan, a master of Henan cuisine, took him to Diaoyutai State Guesthouse and became a state banquet. This vegetable soup should be clear and mellow, and small restaurants can't make it because they can't make good soup. Moreover, the seasoning should be accurate, salty, fresh and sour, light and sour, and only when it is well grasped can it be delicious, delicious and moderate in taste. This soup can be regarded as the first soup of Henan cuisine.
2, belly silk soup, also known as hot and sour belly silk soup. Pork belly is the main ingredient, seasoned with pepper, which is a necessary product to change the taste and arouse the appetite at the banquet.
3. Braise three bags in brown sauce, slice and dice, mix with three bags of cooked beef, venetian blinds and tripe, cook with white soup, simmer with strong fire until the soup is thick and white, and sprinkle with sesame sauce, Chili oil and coriander. This is a very mellow soup.
4, raw meatballs, three points fat and seven points lean meat, add ingredients, paste, squeeze into jujube-sized meatballs in the pot, and season with boiling water. The meatballs are soft and tender, and the soup is refreshing and delicious.
5, hot and sour osmanthus soup, osmanthus fragrance, yellow color, this soup is named after the shape of osmanthus made of fried eggs. Sweet and sour osmanthus soup is very strong and is an appetizer at the banquet.
Wudao pot-stewed meal
1, Kaifeng cockfighting, a century-old famous chicken, is unique to Kaifeng, Henan Province, crisp outside and tender inside, round and barrel-like, and its founding name is "Ma Yuxing".
2, Daokou roast chicken, a famous historical food, is famous all over the country. Color, fragrance, taste and rot are four necessities, and "LAY" is authentic.
3, spiced beef, all over the province. Red in color, rotten in meat and fragrant in fennel.
4, spiced mutton trotters, Kaifeng famous snacks, soft and popular, with two flavors of salty and spicy.
5, smoked belly, stewed pork belly and then smoked with fruit branches or pine branches and sawdust, soft and fragrant, is a famous product in Anyang.
famous dish
Nanyang yellow cattle meat is more delicious than ordinary beef, with exquisite materials and more exquisite production technology. It is also a cold dish. Cut beef into large pieces, it looks bright red and oily, with delicate and delicious meat and good taste.
Stir-fried cabbage with vinegar, this vinegar-fried cabbage is cut into thin strips, so it is also very tasty, not very sour, the kind that tastes just right, or even slightly weak.
Cumin mutton, I didn't expect that Henan restaurant also has cumin mutton. The cumin mutton here tastes just right, neither tender nor tender, with a strong mutton flavor. With a gentle bite, cumin-flavored mutton will be tender and smooth, as if to melt in your mouth.
Fried purple crisp meat, roasted jambalaya, clear soup Dongpo meat, stewed lion's head, traditional Kaifeng dishes, roasted bones in the imperial palace of the Northern Song Dynasty, Henan special home-cooked dishes, salted fried meatballs, golden thread, fragrant venison skewers, leek-flavored nut rabbit meat, griddle bean skin, bamboo shoots and pig tail pot, yellow croaker soaked in aged vinegar, sesame seeds, stir-fried lamb chops and catfish stew. Spicy chicken with ginger sauce, fried tofu burger, fried squid roll, stuffed tomato, wooden fish crossing monk, papaya roasted snow fish chicken juice, dried white gourd scallop, asparagus lily, fresh mushroom fillets, dried Toona sinensis eggs, four treasures set meal, glazed egg balls, Jinsha white gourd strips, sweet and sour Jin Po, pickled cabbage balls, fried chicken wings with flowers, mustard greens and radishes.