After the broadcast of "Tip of the Tongue 3", the myth of the "Tip of the Tongue" series came to an end, the rating of Douban took a sharp turn, and netizens complained: Where did the "tip of the tongue" that once let people lick the screen go? "Tip of the Tongue 3" really doesn't eat.
"Tip of the Tongue 3" does not matter if you do not eat, there are so many delicacies in the world. Come to a table of "Henan on the tip of the tongue", east, west, south, north and south, each with a few hard dishes, not only under the rice, but also under the wine.
Feng Jiu | wen
Yudong
Open set of four treasures
Open the set of four treasures, Yu cuisine is a must. What kind of dish is this? I have seen Russian matryoshka dolls, the big one is small, layer by layer, you can set more than a dozen layers.
Set the four treasures is this principle. In the belly of the whole duck is a whole chicken, in the belly of the chicken is a pigeon, in the belly of the pigeon is a quail, and in the stomach of the quail there are diced sea cucumbers, shredded shiitake mushrooms and sliced shiitake mushrooms.
The most amazing thing is that when eating, there is not a single bone, the shape of the four treasures is intact, and the body and legs are called a seamless docking, which is very accurate.
It is said that the set of four treasures was invented by Chen Yongxiang, a famous chef in Kaifeng at the end of the Qing Dynasty, and he also made a royal meal for Cixi.
At any feast, the set of four treasures is the eye-catching Lord, the blue and white porcelain pot is served, a fat and tender duck lies in the clear and bright soup, can you think of it in the belly? Chickens, pigeons, quails, etc., are all surprises.
Clear soup dongpo meat
Clear soup Dongpo meat, pork with winter shoots, steamed until rotten, fat but not greasy. Speaking of this dish, it seems that a person will be reminded of a person - Su Shi (Dongpo), a literary hero of the Song Dynasty, who can eat this dish today because of his blessing.
Kaifeng in the Northern Song Dynasty was still the capital city, and the common people did not eat fresh bamboo shoots, because they felt that the bamboo shoots were cut into pieces like combs, called "scraping intestinal grates", which was taboo in ancient times. However, Su Dongpo likes to eat bamboo shoots, and also introduces many elegant words, such as naming bamboo shoots "Jade Plate Monk", burning bamboo shoots called "Zen Yue Taste", and even worshipping bamboo shoots as "vegetarian immortals".
He believed that pork and bamboo shoots were a perfect match, and wrote a poem for this dish: "No bamboo makes people fat, no meat makes people lean." Not fat and not skinny, bamboo shoots plus pork. Suddenly, "bamboo shoots and meat" was on fire, and the scholars and doctors ate it one after another, and named it "Dongpo Meat", which was later spread to the people and endured for a long time.
Dried sautéed dragon eel
Dried sautéed dragon eel is a special dish of Xiangcheng in Zhoukou and belongs to the Yu cuisine family. Eels are often considered to be the embodiment of dragons, hence the theory of dragon eels.
The black-brown natural raw yellow eel, with chili peppers and peppercorns, fried and dried, is a delicious dish that is "spicy but not greasy, hemp and delicious".
There is another story about the origin of this dish. At the end of the Qing Dynasty, Cixi celebrated her fortieth birthday, and officials from all over the world gave gifts, when Yuan Shikai's uncle Yuan Baoheng wanted to please the empress, but he did not know what to send.
His grandmother Guo Shi said: The empress dowager is accustomed to eating mountain treasures and seafood, and local snacks must not have been eaten, so it is better to send a Xiangcheng name to eat. Yuan Baoheng was overjoyed after hearing this, and asked his nephew Yuan Shikai to go home to find "Xiangcheng Famous Food".
Yuan Shikai went home to visit, and heard that the "dried sautéed dragon eel" at the Cui family restaurant in Sundian was very famous, so he went to taste it with his father, and it was indeed delicious, so he hired Cui Shichang, the owner of the Cui family, to the capital with a high salary to give Cixi a birthday.
Cixi ate this dish, quite happy, left Cui Shichang in the palace as a royal cook, Yuan Baoheng was also rewarded, and even his grandmother Guo Shi received a gift from Cixi, and from then on the Yuan family made a smooth progress in their careers until Yuan Shikai became emperor.
Shrimp roasted vegetarian
Shrimp roasted vegetarian, as the name suggests, there must be shrimp, but what is this vegetarian? You may not guess. It's gluten, and there's a bunch of accessories. The gluten should be fried and torn into pieces, and then in addition to the shrimp, there are chicken skins, shiitake mushrooms, white fungus, chicken soup, duck soup, and slowly cook until the juice is collected.
This is a traditional Han Chinese meal in the ancient city of Shangqiu, originating from the Ming and Qing dynasties. It has always been the exclusive property of the court and the official palace, and in the late Qing Dynasty, the Qincha ministers who came to Henan ate the shrimp roast vegetarian of the old chef Guan Heqing, and every time they praised it.
Later, the chefs of the Republic of China, Chen Sirong and Chen Siming, improved the cooking process of shrimp roasting and promoted it to the people.
Yuxi
Luoyang even soup meat slices
The big name of Luoyang water mat, the earth people know, there are many famous dishes in it, such as even soup meat slices, also called Luoyang meat slices, water mats lack of anyone can not lack it.
Meat is lean pork, of course, there are also beef. The official version uses pork, which must be pure lean meat. The ingredients are fungus, tomatoes, enoki mushrooms, white fungus, cloud bean carob, etc., and you can put it as appropriate according to seasonal dishes.
The key to the fresh and smooth meat slice is the amount of oil temperature and oil, which belongs to the professional category, and foodies will not study it in depth, or eat it directly.
Even the soup is naturally indispensable to the soup, Luoyang water mat which is not the soup soup water, and balsamic vinegar and white pepper are the necessary seasonings, sour and spicy spicy, tongue and tongue.
Luoyang longevity fish
Longevity fish is actually the Yellow River carp. Legend has it that Liu Xiu, emperor of the Eastern Han Dynasty, was the earliest spokesperson for this dish.
One spring in history, Liu Xiu came to Yaoshan Mountain, facing the beauty of green mountains and green waters, he was stunned, and suddenly a carp leaped out of the water, full of red, the sun shone, and the golden light shone. Liu Xiu, who was happy, immediately asked someone to arrest and go back to the palace.
This is a carp entering the dragon gate, it can't come out. In order to make the fish more delicious, the imperial chef added goji berries to burn together, put salt, sugar and vinegar, so it was salty, sweet and sour, and gave an auspicious name: longevity fish.
After Liu Xiu ate it, he felt refreshed and refreshed, and his fatigue was swept away, which was comparable to a panacea. So he ate often, and his body got better and better. Later, the practice of longevity fish spread to the people and became a famous dish in Luoyang.
Henan
Mall shallot grilled quail
Grilled quail with green onions is a special food in Xinyang Shangcheng County, and there is a local saying: to eat birds, the first quail.
There are many quails in the mall, mainly in the weeds, bushes and bamboo gardens of the northern and central hills. Summer is a good time to catch quail, usually with nets.
The technique of cooking quail has long existed, and it was most popular in the Qing Dynasty. At that time, there were many people in the mall who were officials in the capital, and there were some big coffee in high positions, who passed on the craftsmanship of making quail in the imperial court meal to the mall, and combined with the local traditional practices, created a unique mall characteristics.
There are many ways to make quail, roasted quail onions are the most famous, in fact, it is not roasted, mainly fried, but the handling of quail is quite exquisite, and it has to be pickled and then put into the pot. The final quail bone crispy flesh is tender and fragrant.
Xinyang stuffy pot meat
Stuffy canned meat, in the streets and alleys of Xinyang restaurants, wherever you go to eat is a must-order.
It was a dish invented by the poor, not a court dish, but it was too good to eat. In the past, there was no current living conditions, poor families rarely ate meat, only in the New Year can eat meat, in order to be able to eat meat all year round, in the New Year to save money to buy a bunch of meat, and then processed into stuffy cans of meat, can be stored for a long time, placed in the shade of the place will not be bad for a year.
Later, the standard of living improved, and it became a custom to make stuffy canned meat for the New Year. As soon as the Waxing Moon arrives, the Xinyang people will choose the native pork that does not eat feed, pick the fat and lean pork belly to make stuffy canned meat, sauté it first, then put it in the jar, cover it and seal it, and put it in the shade.
Usually, when you eat it, take out a piece and pair it best with white radish. The radish and meat are cut into thin slices, put the oil into the pot and stir-fry, add oil, salt, sauce and vinegar, then heat the water, simmer slowly, and finally collect the juice on high heat, wow, the saliva will flow out.
Old turtle under the brine tank
Old turtles are still very rare when put in the brine soup pot. This is one of the four famous dishes in Xinguangshan County, and many places in Xinyang produce old turtles, such as Guangshan and Huangchuan. The brine soup can is the standard in the kitchen of the Xinyang people, and the older generation also has decades of old brine soup cans.
The old turtle is two years old wild, washed and blanched water and filtered dry, in order to put it in the brine soup jar, after boiling, simmer for two hours to fish out, to look good on the whole plate, to be convenient to tear open into pieces on the plate.
The taste of brine plus the deliciousness of the turtle is really a rare delicacy, this is still a medicinal diet, the whole body of the turtle can be put into Traditional Chinese medicine, and the brine soup is also made of halogen medicine, and the diet therapy nourishes the yin and tonifies the kidneys.
Ming Palace Sanru Duck
In a restaurant in Zhumadian Yicheng District, there is a representative dish called Ming Palace Sanru Duck, which is said to be the cooking recipe brought out of the imperial palace by Xu Da, the prime minister of the Ming Dynasty, and then passed down to the people.
This is a traditional dish of the Han ethnic group in Henan, which belongs to the Yu cuisine.
The choice is Cherry Valley duck, the ingredients are flower mushrooms, rare mushrooms, winter mushrooms, winter melon, etc., one said that there are also three mushrooms stewed duck.
The ducks are marinated for three hours, steamed in three mushroom slices, then stewed in a casserole pot, and finally plated with ducks and other ingredients.
This dish is refreshing and refreshing, not heavy taste, but warm pulse.
Northern Henan
Anyang three smoke
Sanfu has been in Anyang for more than a hundred years, smoking chickens, eggs and pigs.
The raw material is first brine and then smoked, using pine branches or sawdust. Dry fragrance is its characteristic, crisp and rotten can be left for a long time.
The beginning of the three smokes, but also from the eleventh year of the Republic of China (1922), a man named Shao Jinrong opened a delicatessen shop behind the anyang ancient building, hired people to deal with smoked chicken, smoked eggs, smoked sausages, rabbit meat, etc., and later his nephew Yan Haode took over, changed his name to "Deqing Lou", and continued to operate the smoked series, but the scale was not large.
After liberation, Yan Haode and his masters carried forward the craft of smoking, adding pig sewage, pork belly, pig head, mouth strips, etc., which were well received by everyone.
Now, the scale is getting bigger and bigger, but it is still in short supply, why? It's delicious.
Steamed watermelon chicken
Watermelon and chicken steamed together, what should it taste like? Anyang's flavor is famous, also called "watermelon steamed chicken", the appearance is really good, watermelon contains tender chicken, look at it is very appetizing.
First of all, cut the watermelon, hollow out the melon, and then put the chicken cut into pieces or the chicken meat that was removed into the watermelon shell, cover the other half of the melon shell, you can seal it with a bamboo skewer, so that it does not leak, the original taste is more intense, and it is OK to steam in the steamer steamer for an hour.
It is best to eat this in the summer, but it is delicious not to say, and it can also clear the heat and relieve the heat, and make up for the deficiency and vitality.
Xinxiang red braised lamb
Red braised lamb was first created by Li Wuqing, a Xinxiang native, who is a veteran. When he was in Sichuan, he ate the local hot pot all over again, and after arriving in Beijing, he often went to Donglaishun to eat shabu lamb, so he thought of making these two big hot pots in the north and south into a pot, suitable for the taste of our Zhongyuan people.
In 1988, the retired Mr. Li Lao opened a restaurant and sold the red braised lamb he invented, but he did not think that everyone loved to eat, and the business was quite prosperous. There are a lot of people who come to eat every day.
Gulpillary tendons, tendons and crisp, crisp and rotten, a bite to eat cool, this is the impression left by the red braised lamb to diners.
After the fire started, the shrewd diners became the bosses, and the restaurant of red braised lamb not only opened all over the Central Plains, but also opened to the capital.
From 1995 to 2007, when it was the most prosperous period, Xinxiang and Zhengzhou and other places actually appeared in the spectacle of "red stew smoke is huge, there are no sheep in the market today".
Yu Zhong
Xiyixing marinated meat
Xiyixing marinated meat in Beishankou Town, Gongyi City, is one of the "Top Ten Famous Foods in Henan Province", the ancestral secret recipe, oily meat, delicate texture, fat is not greasy, thin mellow, and more importantly, eating more will not be indigestion.
The selection of ingredients is mainly fat and lean fresh meat, but also to remove too much fat and fat oil, roasted, washed before putting into the brine soup, that is, with a magical recipe of brine soup.
How did this amazing recipe come about? It's still a story of retribution.
During the Guangxu dynasty of the Qing Dynasty, Zhao Dongsheng of Changzhuang Village in Gongyi made a living by selling meat when he was young, and he once came to Xin'an County to rent two facades as a butcher and sell brine meat. One winter he inadvertently saved an old man who fell ill in front of his shop, the old man was a royal cook, or specialized in brine dishes, in order to thank the grace of saving his life, he passed on his secret recipe for making brine meat to Zhao Dongsheng.
After that, Zhao Dongsheng's brine business boomed, and the stores opened wider and wider, and Xiyixing's brine meat was passed down.
Grilled river mussels with pickled peppers
There is no shortage of river freshness in luohe, especially river mussels, and when this word is mentioned, I want to drool. So, you can imagine how popular this dish is in the local area.
In fact, it is not roasted, first shell the river mussels, cut the mussel meat into slices, add ingredients and marinate for ten minutes; then start to make soup, chop the garlic stalks and put them in the pot with dry red peppers, spices, etc. and put them in the pot to fry the incense, and then use the remaining oil to fry the mussel meat, be fast, and finally pour the soup on the fried mussel meat and mix well, sprinkle some perilla leaves to eat.
People who are afraid to eat chili peppers will not be tempted to face this dish.
Wang Luo braised pig's trotters
As soon as you hear this name, there is a story, born in Xuchang Xiangcheng County, which is the place where Cao Cao fixed the capital.
It is said that in the Spring and Autumn Period, king Xiang of Zhou took refuge through Xiangcheng, and the princess gave birth to a prince in a shop on the side of the road, so she gave this place the name "Wang Luozi Shop", which was later changed to Wang Luo.
At that time, after the princess gave birth to a child, the people used pig trotter stew soup to supplement her body, since then, Wang Luo's pig's trotters have become famous, and passed down to this day, the cooking process has gradually improved, more and more delicious, forming their own characteristics.
It seems that most of the ancient cuisines have a celebrity effect, and most of the celebrities are royalty.
However, the ancients were still very honest, and delicious is delicious. Wang Luo's pig's trotters use a lot of sauce, and it is stewed with old soup, and the old soup is boiled N times, it does not deteriorate and does not change the taste, and the taste is raised by time.
Lu Shan picked up pot dishes
Some people say that isn't it a hodgepodge of pot dishes? It is also not, it is based on the smorgasbord of innovation, become the local specialty of Lushan cuisine.
There are pork, pork balls, vermicelli, tofu, cabbage, bracken and seasonal vegetables, etc., which are colorful and taste quite delicious.
Tracing back to the origins, it can be traced back to the Hongwu period of the Ming Dynasty, and the chowder dish has gradually become a local famous food in Henan under the study of several generations of Yang.
In Lushan, there was a young man named Yang Genxian, who opened a fast food restaurant, he sold foreign dishes, so he wanted to get a dish with local characteristics, he used his brain on chowder dishes, invented Lushan pot dish.
As soon as his sign was hung up, it immediately attracted attention, eating, studying, for a time the threshold will be broken, less than half a year, the local large and small restaurants are adding Lushan pot dishes to the recipe.
(Image from the Internet)
Yu Ji copyright works, reprint please WeChat 80276821, or Weibo private message "Yu Ji", please send an email to the [email protected]
Yu Ji, the spiritual food of Henan people around the world!