Top 10 Pastries of Henan Cuisine

1. Henan steamed dumplings are a famous Henan stuffed food. They are sold in many places, and Zhengzhou Caiji is the most famous. The skin of steamed dumplings is mainly made of hot noodles, and the stuffing is made of pork hind leg meat. After being wrapped, it looks like a dumpling. It is steamed over high heat and cooked in a short time. The finished product has thin skin, soft tendons, tender and fragrant filling, and delicious soup.

2. Kaifeng soup dumplings, also known as Kaifeng soup dumplings, have been in business since the Song Dynasty. This bun has thin skin, large filling, full soup, tender filling and mellow taste. There is a saying that "it's like a lantern when you lift it up, and it's like a chrysanthemum when you put it down." Since 1922, the first floor of Kaifeng run by Huang Jishan has become a famous soup dumpling shop. In the past two decades, it has become famous all over the world and is the city's business card of Kaifeng catering.

3. Shuangma Huoshao is a famous product of Bianjing (Kaifeng) Hu Cake Shop, which continues to operate in Kaifeng to this day. The oily surface of this cake is the skin surface, and the crispy surface is the inside. They are combined into one. Roll out a piece and wrap it into a round cake. Brush both sides with water and dip sesame seeds. Bake it with a spatula first, and then bake it in the furnace. The finished product will be slightly yellow, crispy, and five-flavored. concentrated.

4. Fill the pancake with eggs, knead the dough with hot water, roll it out and brush it with oil, then bake it on a griddle. It seems very simple, but when the pancake is about to be cooked, it is very difficult to fill the opening of the pancake with eggs. The key is to fill the eggs evenly and fully. When mature, they will be crispy on the outside and juicy on the inside, with a fresh and sharp taste. Kaifeng Wang Steamed Bun Restaurant is the best at this.

5. Leek box, the so-called vegetable box, is made of two pancakes, stuffed with seasonal fresh leeks as the main ingredient, and kneaded on a pan. The finished white cake has yellow flowers. The yellow flowers are caused by the bursting of air bubbles in the dough during the kang making process. The heat is controlled well, the flowers are evenly yellow, the texture is soft in the mouth, and the unique fragrance of leek is revealed.

6. Hot noodle corner. Hot noodle corner is similar to steamed dumplings. They both use blanched noodles to make the skin, but the water consumption is different. The cookedness and taste of the blanched noodles are different. The hot noodle corner has a large amount of water and the noodles The leather is soft and the food has a unique flavor. The hot noodle horns stuffed with pork and cabbage are the most famous in Xin'an County, Luoyang.

7. Physalis noodles are made by fermenting the ground mung bean flour slurry until it becomes sour, adding water, boiling, and lowering until cooked, then take out the noodles, add an appropriate amount of flour to the slurry to make it thick, and mix Noodles are ready. This noodle is seasoned with Sichuan peppercorn oil and chili oil, and is served with celery, spinach, etc. It has a sour and spicy taste, and the noodles have a unique flavor. Luoyang noodles are the most famous.

8. Flowering steamed buns can be traced back to the Jin Dynasty, when "cross-shaped" steamed buns were commercially available. Today's flowered steamed buns are made by adding an appropriate amount of sugar after the dough is fully fermented. After the dough reaches a certain level, the dough is mixed, shaped, and steamed. When mature, the tops of the buns bloom evenly like flowers, so they are called flower buns and have a sweet taste.

9. Pan-fried buns, Henan stuffings are divided into very fine categories, such as pan-fried buns and pot stickers. The basic operating procedures are the same. They are all about filling the dough with stuffing, putting it into a pan, adding water or thin batter and frying over high heat. But the pot stickers need to be starched twice and connected into pieces when mature. The fried buns are made by pouring in a small amount of oil when cooked, turning them over and frying them again. The biggest difference is the noodles used. Fried buns use fermented noodles, while pot stickers use water-seasoned noodles. The fried buns make the skin softer. Xinyang’s fried buns and Kaifeng’s pot stickers are both famous.

10. Shredded radish cake, made with a certain amount of lard, crispy noodles and leather noodles, filled with stuffing mainly made of shredded radish, fried and baked from top to bottom, this cake is crispy It is fragrant and delicious, with a strong radish aroma in the filling. It is a common delicacy at Henan banquets.

Top Ten Famous Flavors

1. Braised Noodles. Henan has many specialties in noodles. Braised noodles are one of the representatives. This noodle was also called soup cake during the Han and Wei dynasties. After the Tang Dynasty, it was also called soup cake. The name gradually changed. In the Song Dynasty, Bianjing restaurants began to supply "pork noodles and Da'ao noodles". Later, they were often called mutton braised noodles because of their soft and smooth tendons and mellow and warm soup. Zhengzhou braised noodles flourished in the 1980s, thanks to the reform and opening up, a large increase in the floating population, and a surge in demand from the catering industry. First, the mutton braised noodles of the time-honored "He Kee" took the lead, and then Xiao Kee's three delicacies braised noodles Noodles have suddenly emerged and developed rapidly. In the past two decades, they have not only become the city card of Zhengzhou’s catering industry, but also a hearty bowl of braised noodles in hand has become an alternative style in Henan, Zhengzhou and Kaifeng.

2. Blast furnace biscuits are also a type of Hu biscuits. The so-called blast furnace was originally a hanging furnace, also called a chicken nest furnace. It could be sold along the street with a load, and later became a regular business. The pot on the top of the furnace No more hanging. This cake is mostly made from fermented dough. It is rolled into a piece, filled with core, cut into flowers and rolled into a round shape, then dipped in sesame seeds and baked on one side. When mature, it is crispy on the outside and tender on the inside, and can be eaten alone. However, people in Henan regard it as Fengjian. It can be eaten with beef and mutton, fried dough sticks, or stir-fried jelly, all of which are delicious. Therefore, people in Kaifeng often use boxes to discuss sesame buns, and people sometimes only carry a few boxes of fried buns when visiting relatives.

3. Mutton kang buns are the largest among the stuffed foods in Henan. The traditional kang buns in Puyang weigh five kilograms each, with two and a half kilograms of skin, two and a half kilograms of filling, and a diameter of more than one foot. Not to mention today, in the past it was rare to be able to eat one. Therefore, Kang buns are mostly sold cut. The stuffing of mutton steamed buns is mostly made of meat fillings, vermicelli and scallions, and the dough is cooked three-quarters of the time. After being wrapped and fried in a pan, the finished product is crispy on the outside, tender on the inside, plump and delicious.

4. Youxuan. Henan Youxuan can be used for hot noodles with eight parts and two parts for dead noodles, or for kneading noodles with warm water. Therefore, it is called spinner, which means to shake or roll the dough into thin strips, spread it with meat filling, chopped green onion, ginger, rice and other condiments, then roll it up, press it into a round shape, and put it on the pan to brown both sides first, and then Like baked in a furnace. This cake is crispy on the outside and fresh and fragrant on the inside.

5. Hu spicy soup is available in all parts of Henan. Although the ingredients are different, the style is the same. The vegetarian spicy soup is made by boiling the water, rinsing the gluten into ears, blending it with the gluten-washing water, controlling the concentration, and then adding the ingredients and seasonings. Mutton and spicy soup (Kaifeng area) needs to be prepared with broth. But regardless of the type, gluten must be used well, and pepper must be used well. Chili pepper cannot be used instead of pepper, otherwise it will not be spicy soup, and pepper will not have the effect of warming and appetizing the stomach.

6. Mutton soup is available all over Henan. In the past two decades, it has become a food that people from all walks of life are willing to try. It is not only breakfast but also lunch. There are many restaurants in Zhengzhou that use mutton soup as their specialty. Main products of chain enterprises. Mutton soup has clear soup and white soup, and there are also ingredients and pure soup. Each has its own merits.

7. Beef soup, beef is slightly cool in nature and has no obvious smell of mutton, so it is very popular among some people. Luoyang and Kaifeng both have very good beef soup on the market.

8. Bowang Pot Helmet is named after Bowang Tun, Fangcheng County, Nanyang Prefecture. There are two legends starting from the Pre-Qin Dynasty and those starting from the Three Kingdoms. This Guokui dough is made from four-quarter dough and six-quarter dough, and is baked in a pan over low heat. It is characterized by three white colors on the bottom, surface and heart, and the food is crispy, fragrant and sweet.

9. Sheep double intestines are named after the large and small intestines of sheep are carefully processed, cooked and then eaten in the intestines and soup. The mutton intestines are plump and tender, and the soup is very mellow. Although it still has a fishy smell, it tastes very good as soon as you eat it. It is a special snack in Kaifeng. Due to religious beliefs, the Hui people do not eat sheep offal, so sheep waist, sheep waist, sheep blood, sheep placenta, etc. are also sold at the Sheep Intestine Restaurant.

10. Stir-fried jelly. Stir-fried jelly includes mung bean gravy and sweet potato gravy. It is first made into a powder lump, then cut into long cubes and fried in a pan. Kaifeng stir-fried jelly needs to be well-shaped and not broken when fried, and is seasoned with local watermelon bean paste, so it has a unique taste.

Five famous soups (soups)

1. Spicy and sour mullet egg soup. Mullet eggs are not eggs, but the egg glands of female cuttlefish. They are produced along the coast. Treatment method There are many. But combining it with clear soup is unique to my Henan cuisine. In the 1970s, Hou Ruixuan, the master of Henan cuisine, brought it to the Diaoyutai State Guesthouse and became a state banquet dish. This vegetable soup needs to be clear and mellow. Small restaurants cannot make it because they cannot make a good soup. In addition, the seasoning must be precise, salty and spicy, sour and spicy, and sour and spicy, light and light. Only when you master it well can you have a delicious, sharp and moderate taste. This soup can be regarded as the first soup in Henan cuisine.

2. Shredded tripe soup, also called spicy and sour tripe soup. It uses pork belly as the main ingredient and is seasoned with pepper to bring out the aroma. It is a must-have for changing the flavor and stimulating appetite at banquets.

3. Stew the three bags, use the cooked three bags of beef, louver leaves, and tripe to slice and cut into pieces. Add the white soup to the pot and cook until the soup is thick and white. Serve. Sometimes sesame sauce, chili oil, and coriander are added for seasoning. It is a soup with a very mellow taste.

4. Raw meatballs, add fat, three, lean and seven refined pork ingredients to make a paste. Squeeze them into small red date-sized meatballs and add them to the pot. Boil some water and season them. The meatballs are soft and tender, the soup is very refreshing and very tasty.

5. Spicy and sour osmanthus soup, osmanthus is the osmanthus flower with a yellow color. This soup is named after the osmanthus flower shape made by frying eggs. Spicy and sour osmanthus soup has a rich flavor and is a great way to sober up the drunkenness and whet your appetite at a banquet.

Five braised dishes

1. Kaifeng bucket chicken, a century-old chicken, crispy on the outside and tender on the inside, round and barrel-like, unique to Kaifeng, Henan, and the founding brand is "Ma Yuxing".

2. Daokou Roast Chicken is a famous historical delicacy and well-known throughout the country. Color, aroma, taste and texture are the four unique characteristics. "Yi Xing Zhang" is the authentic one.

3. Spiced beef is available all over the province. Red color, rotten meat, and the aroma of aniseed.

4. Five-spice sheep's trotters, a famous snack in Kaifeng, is soft and fragrant. It is very popular and comes in two flavors: salty and spicy.

5. Smoked tripe. Braised pork tripe is smoked with fruit wood branches or pine wood branches and sawdust. It is crisp, soft and fragrant. It is a famous specialty of Anyang.

Famous dishes

Nanyang yellow beef is more delicious than ordinary beef, with exquisite ingredients and more exquisite production techniques. This is also a cold dish. The yellow beef is cut into large pieces and looks like Bright red and oily, the meat is delicate and delicious, and the taste is very good.

Vinegar-braised cabbage, this vinegar-braised cabbage is cut into thin strips, so it is very tasty, not too sour, and has just the right taste, even on the light side.

Cumin mutton, I didn’t expect that Henan restaurants also have cumin mutton. The cumin mutton here has just the right taste, is not smelly and is fresh and tender. It has a strong mutton flavor. When you bite it lightly, it is full of cumin. The fragrant mutton is so tender that it almost melts in your mouth.

Fried purple crispy pork, grilled assorted vegetables, Dongpo pork in clear soup, Kaifeng traditional famous dish braised lion head, the royal dish of the Northern Song Dynasty palace dish roasted bones, a unique home-cooked dish in Henan, salt-fried meatballs, golden Silk Wanlu, aromatic venison skewers, chive-flavored nut rabbit, dry pot bean sprouts, spring bamboo shoots and pig tail pot, vinegar-soaked yellow croaker, sesame flavor, fried three birds, catfish stewed lamb chops, spicy glutinous fish, crispy skin Lotus root, tofu with chicken sauce, stir-fried yam paste, hot chicken with ginger sauce, beef roll with yam, butter crab, hot chicken with ginger sauce, pan-fried tofu burger, soy squid roll, stuffed tomatoes, wooden fish monk, baked silver papaya with chicken sauce Snow fish, winter melon scallops, asparagus and lily, fresh mushroom fillets, toon baked eggs, set of four treasures, glazed egg balls, golden sand winter melon strips, sweet and sour gold amber, pickled pickled balls, fried chicken wings with hundred flowers, mustard mustard greens, opera Boiled radish, crispy chicken bones, etc.