1. Fried fish noodles with sweet and sour sauce
Sweet and sour soft fish baked noodles is a traditional famous dish in Kaifeng. It is made up of two famous dishes: fried fish with sweet and sour and baked noodles. It is characterized by red color, soft, tender and delicious; baked noodles are as fine as hair, fluffy and crisp.
At the end of Qing Dynasty and the beginning of the Republic of China, it was known as "strange taste". In the early years of the Republic of China, Kang Youwei visited Kaifeng, the ancient capital of China, and began to taste this dish. When eating, a piece of fish head is put in your mouth and sucked. It can not only suck out the fish brain, but also automatically separate the fish meat from the skull, which makes people salivate.
It is said that this dish originated in the Ming Dynasty. Because of its crispy taste and similar to that of roast duck, Kaifeng chefs presented Cixi and Guangxu emperor with purple crisp meat instead of barbecue at the end of Qing Dynasty, which won the praise of the Empress Dowager and the emperor. Since then, it has become a famous traditional dish in Henan Province. It is brown and yellow in color, smooth and shiny. It is burnt outside and tender inside. It is fat but not greasy.
Braised sea cucumber with scallion is a famous traditional dish in Henan Province. Cut sea cucumber into large pieces and green onion into sections; put sea cucumber in stock, add wine and simmer at low heat for 20 minutes; stir fry Chinese prickly ash to smell and take out; add scallion and stir fry yellow over low heat; add sea cucumber, soup, salt, cooking wine, soy sauce and pepper into small fire to taste, and put chicken essence to pick out the taste.
5. Peony and swallow
Luoyang swallows, also known as peony swallows, belong to Henan cuisine. The main ingredients are white radish, sea cucumber, squid, chicken. There is only a white peony flower floating on the surface of the soup. The dish is fragrant and the flower is fresh, which wins the applause of the guests. A dazzling yellow peony flower floats on the soup noodles. The flowers are gorgeous, the dishes are fragrant, and the soup is delicious. It is sour and spicy, smooth and palatable.
Grilled pork tripe is a famous traditional dish in Henan Province, and it has been one of the treasures for thousands of years. This dish is made of soft, white and bright Cantonese tripe slices, which are spread on the bamboo grill after being killed. The product is soft, tender, mellow and beautiful, and the soup juice is bright and smooth. Therefore, it is also called white grilled tripe.
Bianjing has been known as Jiangbei water city since ancient times, so there is no lack of duck dishes. Bianjing duck was a famous dish in the Song Dynasty. It was cooked by burning the ashes of a stove. Later, it was roasted with fruit trees. Bianjing roast duck has crisp skin, tender meat and persimmon red color. It is edible for those who have heat and deficiency cold.
Henan restaurant waiter "a chicken chopped eight petals, fragrant, tender and beautiful" lyrics is one of them. This eight petal chicken is the fried eight pieces that have been called for more than 200 years. This dish is made of four pieces of chicken's legs and four pieces of chicken's arm in late autumn. After marinating with cooking wine, refined salt, soy sauce and ginger juice, the dish is cooked with medium oil over a high fire. After boiling through the fire, it is heated and then fried to make it crisp and tender inside. Food with salt and pepper or spicy soy sauce, and refreshing. This dish was one of Lu Xun's four favorite dishes in Henan Province. The writer Yao xueyin praised "I like Henan's fried eight pieces, which are fragrant and tender".
Abalone in clear soup
Abalone, also known as abdominal fish and cassia, is a treasure in the sea. In Song Dynasty, there were many restaurants in Yingshi, and juemingdaozi was a representative work. Abalone in clear soup, also known as abalone in clear soup, is to put the processed abalone slices, green beans and ham slices into a sea bowl, and then wash into the bowl with the superior clear soup mixed with seasonings. This dish is made by clear soup. The soup is clear and mellow, and the abalone is fresh and tender. It is a masterpiece with a very refreshing and long aftertaste. It shows that Henan cuisine pays attention to making and using soup, which is light but not thin.
Sheep are auspicious, and they are noble food in history. This dish selects the cooked fat rib meat, cuts into strips, and then spreads the fried scallion and Magnolia slices onto the pan grate. Add the stock. The seasoning is grilled with medium fire. When the juice is thick, turn it into a plate. Thicken the soup with running water and pour it with less pepper oil. The dish is soft, fragrant, mellow and long.
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