Henan is the birthplace of The core of Chinese civilization and the Chinese nation, the center of Chinese history and culture, and has had the reputation of "among heaven and earth" since ancient times. Yu cuisine is a combination of rigorous selection of ingredients, fine knife work, exquisite soup making, moderate quality and taste, and a variety of cooking techniques such as grilling, burning, frying, boiling, frying, stir-frying, and boiling, and is the true representative of the Central Plains food culture.
Food is a unique cultural imprint of a place or a city, which embodies the water and soil of one side and the style of the other. Chinese has a strong sense of belonging, people in each place have a special love for the food of their hometown, when they live in other places, they miss their relatives at the same time, but also always cherish the unforgettable hometown delicacies.
Henan cuisine has a long history and unique taste, let's take a look at what are the top 10 traditional dishes in Henan today?
<h1 class="pgc-h-arrow-right" >1, Yu-style Yellow River carp</h1>
Braised Yellow River carp is a historical dish of Yu cuisine. Henan has the benefits of the middle and lower reaches of the Yellow River, golden carp, treasures of past generations. "How can it eat fish, the carp of the river", this fish is listed, the Song Dynasty once had the saying of "holding on to the return at all costs", which can be seen.
< h1 class = "pgc-h-arrow-right" >2, fried grilled mackerel head and tail</h1>
Fried steaked mackerel head and tail is a well-known traditional dish in Kaifeng, known as "strange taste". The color is persimmon red, fragrant and tender, the color and taste are good, and the appetite is tempting.
<h1 class = "pgc-h-arrow-right" >3, fried purple crispy meat</h1>
Fried purple crispy meat, has a history of more than 100 years, with pork ribs as the main ingredient, after boiling, marinating, steaming and repeated frying, with brownish yellow color, glossy and shiny, external scorched tender, fat but not greasy and other characteristics, with onion, sweet noodle sauce with food, its taste is better.
<h1 class= "pgc-h-arrow-right" >4, grilled wide belly</h1>
The Guangdu Tang Dynasty has become a tribute, and it has been among the treasures for thousands of years. Slices of the wide belly with a soft white texture are slaughtered and spread on a bamboo steak, and made with the best milk soup Xiaowu fire. The finished product is soft, tender, mellow and beautiful, and the soup is white and bright, so it is also known as white grilled wide belly.
<h1 class= "pgc-h-arrow-right" >5, peony swallow vegetables</h1>
Luoyang peony swallow dish is a very unique cuisine in Luoyang, also known as fake swallow dish, is a dish with local characteristics of western Henan, and has always been listed as the first dish of "Luoyang Water Seat".
<h1 class= "pgc-h-arrow-right" >6, abalone in clear soup</h1>
Yu cuisine pays special attention to soup, abalone and grass mushrooms, through steaming, boiling, boiling and other procedures, abalone is fresh and tender, is a very refreshing and long aftertaste masterpiece.
<h1 class= "pgc-h-arrow-right" >7, roasted sea cucumber with green onion</h1>
The roasted sea cucumber with green onions in Henan has a long history, which is closely related to the identity of sea cucumber as a court dish. Green onion replenishes qi, sea cucumber warm supplement, the two are integrated, complement each other.
< h1 class = "pgc-h-arrow-right" >8, lamb with onions</h1>
Lamb is warm and salty for all ages. Select the cooked fat rib meat, cut into strips, with fried yellow shallots, magnolia slices spread to the pot grate, add broth, the next ingredients are grilled with medium martial fire, until the juice is thick and turned into the plate, the soup in the pot hooks the water, less pepper oil to pour the juice, the dish is soft and fragrant, mellow and long.
<h1 class="pgc-h-arrow-right" >9, Bijing roast duck</h1>
The main ingredients for making Peking roast duck are filled duck, honey, and Jingdong vegetables. The roast duck is date red in color, the skin is bright, the mouth is crisp, and the taste is fragrant.
< h1 class = "pgc-h-arrow-right" >10, fried eight pieces</h1>
Fried eight pieces, it is said that it has a history of more than 200 years, "dry fried sauce do not want to be, a chicken chop eight cloves" of the loud hall newspaper, the second half of the sentence refers to this dish.
Some people say that to get to know a place, you must start with the first delicacy, taste a delicacy, and read a piece of history. Everything is changing, but the only thing that remains unchanged is the taste of hometown cuisine.
Henan people must taste the top 10 traditional classic dishes, which ones have you eaten? @Pingmei Little Chef