1. Chrysanthemum hot pot
Chrysanthemum hot pot originated from the imperial menu of the Qing Dynasty. It has been introduced into Henan Province for a hundred years. When chrysanthemum is in full bloom in autumn, chrysanthemum hotpot is one of the most popular dishes in banquets. The soup in hot pot is mostly soup and soup, which is naturally called "chrysanthemum and soup pot". The raw materials are very rich. First of all, white chrysanthemum is the leader of the banquet. Then there are four pieces of raw materials, four fresh vegetables and four cakes. They are boiled with fish soup. They can be selected at will. They can cook and eat by themselves. Characteristics: the meat is various, tender and delicious, the soup is strong, fragrant, fragrant and pleasant.
Chrysanthemum hot pot originated from the imperial menu of the Qing Dynasty. It has been introduced into Henan Province for a hundred years. When chrysanthemum is in full bloom in autumn, chrysanthemum hotpot is one of the most popular dishes in banquets. The soup in hot pot is mostly soup and soup, which is naturally called "chrysanthemum and soup pot". The raw materials are very rich. First of all, white chrysanthemum is the leader of the banquet. Then there are four pieces of raw materials, four fresh vegetables and four cakes. They are boiled with fish soup. They can be selected at will. They can cook and eat by themselves. Characteristics: the meat is various, tender and delicious, the soup is strong, fragrant, fragrant and pleasant.
2. Crispy pork
As one of the eight traditional dishes in Henan Province, red and white wedding events are the most popular. The traditional snacks, three non sticky and powdered noodles, are actually the most representative of Anyang's diet.
3. Four treasures of Kaifeng
"Set of four treasures" is a masterpiece of Kaifeng famous chef Dongchen's family, which has been handed down for hundreds of years. It is named after the integration of duck, chicken, pigeon and quail, and the four birds layer by layer and their body is complete. It can be called "a unique dish of Henan cuisine". "Set four treasures" is absolutely set in chicken, duck, pigeon, quail strong, fragrant, fresh, wild four flavor in one, four whole birds layer by layer, all intact, without a bone.
Every time after a few dishes at a banquet, the dish is served in a blue and white porcelain soup basin. The whole duck in the soup is displayed in front of the diner. Its color is bright and mellow. After eating the first layer of delicious duck, a fragrant whole chicken will come into view; after eating the chicken, the delicious pigeon will appear again, and finally a complete quail with sea cucumber, shredded mushrooms and Yulan slices will appear in the pigeon's belly. A dish has a variety of tastes, not fat or greasy, refreshing and delicious, with a long aftertaste.
4. Shaolin babaosu
Shaolin babaosu is a traditional food for Shaolin monks. It is made from eight kinds of mountain treasures and tonic medicines, such as Ganoderma lucidum, Hericium erinaceus, tremella fuciformis, Auricularia Auricularia, ginkgo, Songgu, Lentinus edodes, Poria cocos and other eight kinds of mountain delicacies and tonics, which are collectively called Shaolin babaosu. Because of their unique effects, alternate consumption, can play a strong tendons and activate collaterals, refreshing fitness, prolong life, so it has been used as a martial arts monk's treasure. As early as more than 1000 years ago, Shaolin babaosu was highly praised by Li Shimin, Emperor Taizong of Tang Dynasty.
5. Luoyang water mat
The characteristics of Luoyang water mats are as follows: first, there are meat and vegetables, vegetables and meat are made with a wide range of materials
Animals in the ground, fish in the sea and vegetables in the ground can all sit at the table. According to the economic situation of the seat setter, it can be simplified or complicated, and the abundance and frugality are decided by people.
Secondly, there is soup and water, with various tastes, including sour, spicy, sweet and salty, comfortable and delicious. Third, there are strict rules for serving order, reasonable collocation, careful selection of materials and proper heat. Luoyang water mat can be divided into three grades: high, medium and low, which can be determined according to the situation. Therefore, it is widely welcomed by urban and rural people and will remain prosperous for a long time.
Luoyang water mat has a long history and is famous both in ancient and modern times. It has been passed on for thousands of years. Red and white events, banquet guests, take the lead.
Luoyang water mat, from the folk, is a unique traditional famous food in Luoyang area. Hot and sour taste, refreshing mouth. In the Tang Dynasty, Empress Wu intended Luoyang water table into the Imperial Palace, and added the delicacies to make it into a palace banquet, which was passed back to the people from the court. So it has a unique flavor. It is also called official banquet because it imitates the production method of official banquet.
6. Qin's bacon
Speaking of bacon, it has existed since ancient times. Looking at the ancient Chinese diet, as early as the Tang Dynasty, "roasted products" accounted for a large proportion of dishes. But it is worth mentioning that "Qin's Bacon" is one of the representative works of Anyang's "Sanxun". It is said that in 1750, Emperor Qianlong visited Songshan Mountain in Henan Province and took a rest in Anyang. When eating, he praised a dish "Bacon" which was served by local officials. So far, "Qin's Bacon" was widely spread among the people.
At the end of the Qing Dynasty, when Yuan Shikai went down to live in huanshang village in the northern suburb of Anyang, Qin's bacon was also an indispensable dish for his family banquet and banquet.
Today's "Qin's Bacon" has gone through more than 200 years of ups and downs and continuous improvement of ten generations of generations. On the basis of the unique secret recipe of the ancestors, it is integrated with modern technology, and its color, aroma and taste are all improved to a higher level. In particular, Qin Tao, the 10th generation descendant, on the basis of maintaining the characteristics and inheriting the tradition, learned from the strong points of many families and boldly innovated. On the basis of the original 29 seasonings, he added more than 10 kinds of rare Chinese herbal medicines and a variety of pure natural plant spices, which were made with modern technology, forming a unique flavor of fragrant but not greasy, rotten but sticky, thin but not firewood. Meat rotten bone crisp but not stick to the hand, meat flavor straight through the bone tendon, cut full room fragrance.
"Qin's Bacon" is another delicacy for Henan.
The lotus flower cake is fresh and delicious, like lotus flower cake. The three fresh lotus crisp is made of dough, sugar, egg, lard and flour according to the proportion of the dough. The stuffing is made from jujube paste, hawthorn cake, honey and essence. The piled and filled round pits are made with dough. Finally, the knife is lightly stabbed three, so that the stuffing is exposed and the egg is peeled and baked. The three fresh lotus cakes, which are refined and processed, are elegant and vivid in color and vivid in image. Eating it makes people relaxed and happy, and has the feeling of swallowing fairy fruit.
8. Carp baked noodles
Around 1930, famous Kaifeng teachers first covered the fried "longxumian" on top of the prepared "sweet and sour fried fish" and created a famous dish of "sweet and sour fried fish with baked noodles", which was deeply welcomed by customers. The combination of the two can not only eat fish, but also dip noodles in juice, so it has a unique flavor. Later, the dish gradually spread.
Later, the spread of ramen Kaifeng, people also use the same fine as hair Ramen fried with fried fish to make it even more beautiful. "Sweet and sour fried fish" taste delicious, wonderful in one dish, two kinds of food interest. It has the reputation of "eating dragon meat first, then eating dragon whiskers", which has become an indispensable delicacy at the banquet. In the course of reform and opening up, with the continuous increase of foreign exchanges, carp baked noodles are appreciated by more and more guests coming to Bian.
9. Cai Ji steamed dumplings
Cai Ji's steamed dumplings are very exquisite. After the meat is chopped, it is necessary to add water while beating to make the meat filling strong. All kinds of seasonings should also be in a certain proportion. The steamed dumpling skin is made of half dead and half hot flour. After repeatedly kneading, the dough is tough, and then rolled into thin skin, and the filling is made into willow leaf pleats, so that the steamed dumpling has a thin and yellowish skin, bright color, full and transparent filling It has the characteristics of beautiful appearance and flowing oil in soup. For decades, adhering to the traditional operating procedures, the masses praised its quality as "leaving home a hundred steps away, leaving fragrance in the mouth".
10. Fried Bun
Water Fried Bun has a history of more than 500 years. It originated from "Phoenix City". It combines boiling, steaming and frying in the cooking process. Just out of the pot, because of its combination of boiling, steaming and frying, its color is golden, one side is crisp, three sides are soft and tender, crisp but not hard, fragrant but not greasy, and tastes delicious.
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