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For the people of Luoyang, in the winter days of cold wind and depression, the most comforting and stomach, in addition to those old Luoyang soup restaurants with fireworks, there is also a taste of hometown.
In the blink of an eye, the Spring Festival of 2022 is getting closer and closer, but for Luoyang people who are running around, it is inevitable that they cannot spend the Lunar New Year with their families in a beautiful way, and they cannot taste the craftsmanship of their families and the taste of their hometown, which will inevitably become the biggest regret of the year.
The most classic cuisine comes from inheritance, and the most tempting flavors come from home. When various ingredients carry the rain and dew of your hometown, customs, accompanied by five flavors, come to your table and bloom on the tip of your tongue, it will plant good memories in your heart. This beauty will walk with your life and become a nostalgia, nostalgia and nostalgia that soothes you over and over again.
A few days ago, Luoyang Tourism [Eat All Over Luoyang] opened a special column on county and district cuisine. The "Luoning cuisine" brought to you in the last issue seems to make everyone cry, don't panic, the big move is still behind ~ today take you to see what other delicacies Luoning has!
Lonin people have always been very experienced in eating.
Infographic
Luoning, surrounded by mountains and rivers, is the epitome of Luoyang's diet, the innovation of dishes is eye-catching but not fancy, the improvement of meat taste is its own school, of course, it is indispensable to the foil of carbon water, these are the "secret weapons" of Luoning diet...
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「Cold Powder Dumplings」
Such a delicious taste that seems to be "lazy and convenient"
It has made a famous dish
Dumplings are a traditional dish that people are familiar with, and eating dumplings is a custom. In China, dumplings are made in much the same way, and this "cold powder dumpling" in Keluoning County is estimated that many Luoyang people have not tasted it!
The so-called cold powder dumplings are not cold powder in the dumpling filling, but dumplings in the cold powder soup.
Source: Lonin Tourism
Every New Year, in addition to grinding noodles, buying meat, buying vegetables, and making tofu, every household must make one or two pots of "cold powder" with bean flour, sweet potato flour or corn flour around the twenty-eighth year, and it seems that without cold powder, there is no way to make dumplings; and if you can't eat "cold powder dumplings", you will have less New Year's flavor.
Gradually, cold powder dumplings have also become a delicacy that Luoning people Chinese New Year's Eve and must eat in the first year.
The preparation of cold flour dumplings is not complicated, and it is suitable for entertaining Guests at home. As long as the family prepares this pot of "cold powder" years ago, how many dumplings are under and when they are down, it does not matter to the cooks at home
The two foods that were originally not touched were placed in a pot, so that the delicious food that seemed to be "lazy and convenient" was flavored by the "precision" of the Luoning people, and it became a famous food.
Stir-fry the shallots, add the seasonings of the side dishes according to your own taste and fry until semi-cooked, then, add broth or water to boil, cut the crystal clear cold powder into small pieces and throw it into the boil, then put the dumplings in, and a bowl of smooth and delicious cold powder soup will come out of the pot!
Nowadays, the cold powder dumplings are more abundant, according to the taste, the cold powder soup can be added braised pork belly slices, tofu, fungus, etc., to eat fragrant but not uncomfortable.
A hot bowl of "cold powder dumplings" is under the belly, the body is warm, and the atmosphere of the year has arrived!
"Lonin Rip Noodles"
Different flavors come together to create
Such a "boiling and comfortable" food culture
Walking into the county seat of Luoning, noodle restaurants can be seen everywhere. When it is another year of reunion, the most homesickness of the wanderers who are working outside every year should be to remember the bowl of noodles at home.
Pulling noodles, just looking at the literal meaning, is the noodles pulled out by hand, but it is different from ramen noodles and braised noodles.
The "gourmets" here all know that the braised noodles are pulled out of a particularly wide piece of noodles, the ramen is particularly thin and round, and the noodles are pulled out of a relatively square face, showing a rectangular shape.
The first to do noodles were Shaanxi people, especially in Baoji's Xifu noodles are the most famous, and later with the continuous strengthening of personnel exchanges and food culture exchanges between Henan and Shaanxi, Shaanxi noodles spread to Luoning.
Originally, sheep beef was a specialty of Ningxia and Inner Mongolia, and noodles were a specialty of Shaanxi, but after the transformation and upgrading of the clever Luoning people, it became the famous food of Luoning.
Nowadays, after a series of technological innovations, Luoning noodles have been loved by more and more people, and guests from Zhengzhou, Luoyang, Sanmenxia and other places have come from far and wide to eat a bowl of fragrant and not greasy Luoning noodles.
To say how to identify this Lonin flavor, you have to look at a pot of old soup with boiled noodles! In the process of cooking the noodles, the bottom of the bowl is covered with chopped coriander and shallots, seasoned, poured with this spoonful of old soup, and then, out of the pot and bowl, sprinkled with diced beef, a bowl of fragrant noodles is ready.
As Luoning's "signature noodles", the delicious noodles carry not only the happiness brought by carbon water, but also the understanding of the Central Plains people for hot, simple and generous, and deserve to become Luoning's "noodle business card".
Luoning's unique geographical location, different flavors gather here, together to create Luoning such a "boiling and comfortable" food culture.
「Zhang's Marinated Meat」
Precise skills and controls honed over time
Such a taste can stand up to scrutiny
The production technique of Luoning Zhang's brine originated in the late Ming and early Qing dynasties, and was initially only eaten as Zhang Lun, the inspector of Sichuan during the Ming Chongzhen period, and Zhang Dingyan, the right attendant of the military department during the Qing Shunzhi period, received guests in the form of a family banquet.
At the end of the Ming Dynasty, Zhang Lun, a Delhi-dweller from Chen Wu Township in Luoning County, was appointed as the governor of Sichuan, and after his arrival, he praised Sichuan brine dishes, but because of the spicy taste of Sichuan, he did not dare to eat more.
After the accompanying cooks learned about it, they followed the Luoning eating habits, prepared Sichuan-style brine dishes, accompanied by unique Chinese medicinal herbs and old soups picked from Luoning Funiu Mountain, and produced a brine meat with moderate taste and meat that was not greasy, and Zhang Lun praised it after eating.
After leaving Sichuan to return to Luoning, he often used this brine to entertain VIPs. In the early republic of China, the 19th generation of the Zhang clan's descendants built a small Zhang brine meat shop in the old mansion of Zhang Fu (now located in the old city of Luoning County) according to the early recipes of Zhang Fu, and began to develop modern Zhang's brine production technology, which has been more than 100 years. At present, the store is jointly inherited and operated by Zhang Qianxin, the 22nd generation of zhang's concubines, and his eldest son Zhang Wei and second son Zhang Qi.
Founded in the early republic of China, Xiaozhang Brine Meat Shop was forced to close its doors due to war. It reopened in the 1980s and mainly made marinated and frozen meat. After nearly 50 years of exploration and summary, the brine meat and frozen meat produced have been sold to more than 30 provinces and regions across the country, and have become indispensable gifts and dishes for Luoning people to celebrate the New Year and visit relatives and friends.
Nowadays, it seems that the color and flavor are positive, the entrance is smooth, fat but not greasy, rotten and not chemical Zhang's brine meat is indeed extraordinary, and the craftsmanship is more delicate to make eating meat and drinking wine in a large mouth become a condiment in ordinary life
Selection, brewing, removal, washing, cutting, down, adjusting, the same steps can not be less, each has its own head, traditional tools + traditional craftsmanship of repeated deliberation and consideration, after time to grind out the experience control, so that the taste can withstand careful study.
△ Infographic
「Feng Family Roast Chicken」
"One boil", "two fried", "three stews"
Take a bite and taste the strong taste of hometown
When it comes to the famous food of Luoning in the small town of Western Henan, "Fengjia Roast Chicken" is almost a household name. As a traditional food in Luoning, the Feng family roast chicken making technique has been passed down for more than 100 years and is an intangible cultural heritage of Luoning County.
Fengjia roast chicken, as a special dish in western Henan, carries a kind of hometown complex, especially for wanderers in a foreign land, eating a bite of Fengjia roast chicken will taste a strong hometown flavor.
The founder of the brand of Fengjia Roast Chicken Making Technique is Feng Tingkui, and after the efforts of the second generation of heir Feng Qingyun and the third generation of heir Feng Fengying, the roast chicken production technology has been continuously improved and upgraded, forming its own unique style.
"One boil", "two fried" and "three stewed", the browned chicken body fully absorbs the thick and fragrant flavor of the fresh soup, and the whole production step is completed in one go.
It is said that the cooking secret book is passed down from generation to generation, through the hands of the Feng family, each chicken is scorched and tender, crispy and fragrant, salty and delicious, its unique taste, but also the hometown flavor that the wanderer thinks about day and night...
Using such exquisite craftsmanship, the Feng family has also innovated and launched a series of products with unique flavors such as chicken blood, chicken gizzards, chicken intestines, chicken liver, chicken claws, brine eggs, etc., which have excellent taste and are favored by diners.
In previous years, before luoning wanderers stepped on the train leaving their hometown, they would carry a Feng family roast chicken as a snack on the road.
The soft and flavorful roast chicken is bright and salty, and the flesh and bones are hooked, which can be easily separated without force. Tearing off a chicken leg, the strong smell of roast chicken is quite aggressive, and it can stir up the dull air in the carriage by itself.
Between the touch of lips and teeth, half a roast chicken belly, back to God, the train has long been away from home...
Lonin's cuisine is introduced here first
Don't panic, Mengjin, Song County... The food series is on the way
We sincerely hope that the "epidemic" in Yunkai, Henan will disperse
All the wanderers who return home
You can all take a bite of your hometown's food
Again, Lolo strongly recommends it to everyone
Such a "unique" Luoyang cuisine
One day be sure to punch in and try it!
你的家是洛阳哪个县的？😌
哪一种“家乡的味道”最让你想念？
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#潮起潮洛
In order to implement the work requirements of the Luoyang Municipal Party Committee and Municipal Government to build a youth-friendly city, the Luoyang Municipal Bureau of Culture, Radio, Film and Tourism jointly launched the "Luoyang Cultural Tourism City Renewal Plan" and opened the "Rising Tide Luo" column. Welcome hipsters from all walks of life to actively submit articles. (More than 6 million clicks for ☛ details!) Luoyang is on fire again! ）
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Part of the source: Luoning Tourism Part of the image source: Luo Pao Group
Commander: Silver Dragon
Editor-in-Chief: Li Pengpeng Responsible Editor: Liu Baowen
Reviewer: Wang Yameng Editor: Xu Liangwen