Life is thorough, but it is just to eat, drink, and sleep, and eat and drink first.
Regardless of men, women and children, it is difficult to resist the temptation of food; for this bite, the king is not a king, the subject is not a subject, the father is not a father, the son is not a son, it seems that every one of them is hungry, and all of them are reincarnated by hungry ghosts.
Henan is located in the land of Zhongzhou, and since ancient times, the northbound and the northbound have all gathered here, so the southern and northern cuisines can be found here. In addition, henan accounts for three of the seven ancient capitals of China, namely Luoyang, Kaifeng, and Anyang. You are a capital city, naturally there are more officials and nobles, the population is also large, and there are naturally more delicacies.
Among the many cuisines in Henan, 3 are listed as national intangible cultural heritage and 64 are listed as provincial intangible cultural heritage. Let's take a look at these delicacies, see which ones are delicious and which are delicious.
The previous part talked about the intangible cultural heritage cuisine of Anyang, Hebi, Jiyuan and Jiaozuo, and today I will talk about the intangible cultural heritage cuisine of Kaifeng, Luoyang, Nanyang, Pingdingshan, Puyang and Sanmenxia.
Kaifeng city
19. Kaifeng first floor small cage soup buns
Number: XI.-5
Batch: The first batch (Yuzheng [2007] No. 11)
The small cage soup bun is one of the three famous foods in Kaifeng. The skin is thin and transparent, does not leak soup water, clips it with chopsticks like a lantern, puts it in a dish like a chrysanthemum, looks pleasant and comfortable, and has a great appetite; it tastes delicious and refreshing. Hence the alias lantern chrysanthemum. Any visitor to Kaifeng should go to the first floor to taste the lantern chrysanthemum.
20. Five-spiced dried tofu production technology in Zhuxian Town, Kaifeng County
Number: VIII.-24
Batch: The second batch (Yuzheng [2009] No. 45)
Zhuxian Town Five-Spiced Dried Tofu, also known as Five-Spiced Dried Tea, is a local traditional food with a long history in Zhuxian Town, Kaifeng City, and belongs to the Yu cuisine system. This dish is said to be a famous product of the State of Qi during the Warring States period, given by King Xuan of Qi, and introduced to Zhuxian Town during the Tang Dynasty, becoming a specialty of Zhuxian Town, and is one of the tributes of the Tang Dynasty. At the end of the Ming Dynasty, the famous producer of dried tofu was Zhu Xianzhen Wang surnamed "Yutang", and it has become an ancestral industry to this day. The dried tofu made by Zhuxian Town's "Yutang" is famous for its characteristics such as fragrant bones, tough tendons, strong aftertaste, complete color and taste, and long-term storage.
21. Lankao County Autumn oil curd milk production technology
Number: VIII.-22
"Autumn oil curd milk" has a long history, according to historical records, "autumn oil curd milk" was founded in the Ming Dynasty, more than 400 years ago, the founder Cui Fuxing, Lanyang County (now Lankao County) Chengxi Street people. At that time, a yushi named Liang Yunzhuo in the city accompanied Emperor Shenzong to visit the city of Bieliang (present-day Kaifeng), and Liang recommended the Cui family's "Autumn Oil Curd Milk", which had the effect of tonifying kidneys and aphrodisiacs, to the emperor to taste it, and the emperor praised it after eating. After eating for several months, feeling that the body is strong and the spirit is no longer weak, the Cui family's "autumn oil curd milk" is set as a tribute, and after that, the Cui family's "autumn oil curd milk" has been declared to spread far and wide, and it has spread throughout the country.
22. Weishi County, Tofu making technology in Huanchuan
Number: VIII.-23
Tofu has a history of more than 2,000 years. Huanchuan tofu is different, its surface is amber, the knife edge is pure white, the texture is hard, the hand holds the pound to throw the block to the ground, no water, no rough edge, no deformation, the tofu can be hung with a scale hook, can also be worn with hemp rope, put into the pot to stew without deformation, boiling can not be melted, and the more stewed the more tendons.
There is also an interesting legend that the people of Weichuan made tofu: after Liu Bang, the ancestor of Han Gao, unified the world, the people lived and worked in peace and contentment, and his grandson Liu An settled in the ancient town of Liu Chuan, who was clever and clever, and was deeply loved by Liu Bang. Once Liu An did a big thing for Liu Bang and was crowned the King of Huainan by Gao Zu. In order to thank the reward, he recruited the world's best soldiers to gather in the local cowhide mountain to refine Dan and seek the elixir of immortality to offer to Gao Zu. Once, a party used yellow tofu and added brine to refine Dan. Who knew that the elixir had not been refined, but miraculously the white tender and delicate tofu was "refined".
23. Peanut cake making technology of Shunhe Hui Nationality District of Kaifeng City [Fengmingzhai peanut cake making technology]
Number: VIII.-81
Batch: The fourth batch (Yuzheng [2015] No. 62)
Peanut cake is a traditional snack of the Hui people in Kaifeng area, an ancient court meal, originated from the Song Dynasty, and has been passed down through the three dynasties of Yuan, Ming and Qing. Fengmingzhai peanut cake is based on selected peanut kernels, supplemented by caramel, white sugar, etc., shaped into 35X15 cm squares, after natural cooling, the taste is crisp, loose, fragrant, sweet, suitable for all ages. The finished peanut cake of Fengmingzhai is flaky, multi-layered, showing a fine network, strong looseness; the taste of the food is birch crisp, sweet and sharp, and the mouth is self-chemical, which is endlessly evocative.
24. Kaifeng Ma Yuxing barrel chicken
Number: XI.-4
The bucket chicken is made of local high-quality hens simmered in centuries-old soup. Its color is bright yellow, salty and tender and crispy, fat but not greasy, the more chewy the more fragrant several characteristics are famous; its main ingredient is chicken, the main cooking process is boiling. The tonic effect of the old hen is higher, many long-term illness, thin people are used to replenish the body, especially those who are afraid of cold wind and heavy, and the void is not replenished, the old hen can not only replenish the qi and blood, but also dispel the wind.
25. Pickling technique of pickles in Qixian [Mojia pickle cultivation technique]
Number: VIII.-67
Batch: The third batch (Yuzheng [2011] No. 88)
The old shop of "Mojia Pickle Port" was founded in the Guangxu period of the Qing Dynasty, and the founder, Mo Tesheng, was a handsome and handsome student who could write and martial arts. Three generations of Mottson's ancestors were all families of Ji Shi practicing medicine, and later turned to the business of pickles, which was good enough to support the family. However, the smart and studious, small-minded Mottson often has a dissatisfaction with the status quo, and it is good to run pickles, and it would be better if you learn to pickle pickles. Since then, the idea of pickling pickles has swirled in his mind from time to time, although his parents do not agree, but at Morteson's insistence, the whole family has to go along with his wishes. Since then, on the one hand, Mottsen has operated a shop business, on the other hand, he has devoted himself to the technical problems of pickled pickles, and has repeatedly gone to pickle connoisseurs to see and listen, learn other people's pickling methods and pickling processes, and comprehensively analyze and compare a number of pickling methods, combined with their own ideas, and practiced again and again. The younger brother in the family also followed curiously to watch and learn. Time is like running water, half a year, a year has passed, in order to pickle out pickles as soon as possible, he often forgot to eat and sleep, after dozens of repeated experiments, finally broke through the difficulty of pickling sauce carrots. Pickled carrots in sauce, look purple and translucent, attractive color, eat into the mouth, crispy, salty and sweet, mild fragrance, excellent taste.
26. Open another new sweet and sour soft boiled carp baked noodles
Number: XI.-3
Another new sweet and sour soft boiled carp noodles, which are prepared by two famous dishes of "sweet and sour boiled fish" and "baked noodles".
"Sweet and sour boiled fish" has a long history, according to the "Tokyo Dream Record": during the Northern Song Dynasty, the Tokyo market has become popular. It is based on carp, especially the Yellow River carp as the top raw material, after preliminary processing, use a slope knife to dissolve the two sides of the fish into a tile pattern, and fry it thoroughly in a hot oil pan. Then use an appropriate amount of sugar, balsamic vinegar, ginger, cooking wine, salt and other spices, add boiling water, add running water, bake the juice with hot oil, until the oil and sweet and sour sauce are all fused, put in the fried fish, and sprinkle with the sauce. It is characterized by jujube red color, soft and tender and fragrant, sweet and sour, slightly salty in acid, and baked noodles as fine as hair, fluffy and crispy.
27. Lankao County Big Knife Face [Qi's Big Knife Face]
Number: VIII.-92
Qi's large knife noodles, also known as "longevity noodles", originated in the Song Dynasty and originated in Lankao County, Yudong, which is rich in wheat, and has a history of more than 100 years.
At the end of the Qing Dynasty, Qi Dongkui, the descendant of the Qi family's large knife noodles, boldly innovated and made them on the basis of the folk large knife noodles. Selected high-quality flour, egg whites, salt, baking soda, etc., artificially combined, and then through a rolling pin of up to 1.6 meters, eight rolling eight pushes and eight pressures, so that the dough skin is like white silk, thin to transparent shadows, the partition can be viewed with newspaper; then the right hand knife, the left hand presses the noodles, with the rise and fall of the large knife 3 feet long and 5 inches wide, the large knife noodles as thin as hair can penetrate needles, long and continuous, and are made with a fire.
28. Beef and mutton cooking techniques in Shunhe District, Kaifeng City [Shajia taste to make spiced beef]
Number: VIII.-69
The most famous spiced beef on the market in Kaifeng is a shajia taste five spice beef shop made and operated by Sha Yongliang, manager of Shajia Taste Lai Sauce Beef Shop. After the Sha family moved from Shandong to Kaifeng, they created the Shajia spiced beef in the 23rd year of Guangxu (1897). Sha Yongliang inherited his father's business in 1984, inherited and mastered this ancestral skill, and made according to the development direction of modern food, beef color brown and red bright, consistent inside and outside, salty and sharp, full of spices, and rich in protein, fat, vitamin b1, b2, calcium and iron and other camp ingredients, has a tonic effect on the body, is Kaifeng and surrounding city residents praise the cuisine. On October 1, 2015, CCTV's "China Xiaoguan" "Guard the "Most" Kaifeng" introduced this delicacy to the people of the whole country.
29. Kaifeng City Traditional Sugar Sculpture [Sugar Blower]
Number: II.-32
According to legend, the grandfather of the sugar blower is Liu Bowen. It is said that Zhu Yuanzhang, in order to pass on his throne from generation to generation, created the "Meritorious Cabinet" to burn the Meritorious Heroes. Liu Bowen escaped by chance and was saved by an old man who picked up the burden of sugar, the two changed their clothes, and since then Liu Bowen has been anonymous and buried, picking sugar people every day to change the rags. In the process of selling sugar, Liu Bowen creatively heated the sugar to soften and made a variety of sugar people, there are chickens and puppies, the brakes are cute, and the children rush to buy it first. On the way, many people asked Liu Bowen to teach the candy blowers, and Liu Bowen taught them one by one, so this craft was passed down!
The raw materials used by sugar blowers are mainly self-boiled sugar, there are unique recipes and boiling methods, and the sugar can not be diluted nor thickened, the temperature is more appropriate, too hot to form, too cold to blow. When blowing, you must pinch with your hands, blow with your mouth, look at your eyes, think with your brain, and use your hands and brains together to succeed.
Luoyang City
30. Small street pot sticker making skills
Number: VIII.-26
During the Northern Song Dynasty, pot stickers were already popular in the Luoyang area, and later with the move of the imperial regime to the south, the imperial relatives and nobles brought this special snack into the Jiangsu and Zhejiang areas, becoming a unique snack that swept the north and south of the river.
The main ingredient of the small street pot paste is made of high-quality healthy one-year pork, which is filled according to the ratio of seven points of lean and three points of fat, and the auxiliary ingredients are fresh leeks, green onions, old yellow ginger and fungi. The main and auxiliary raw materials and blends are placed in the basin one by one in strict accordance with the prescribed proportions, and the filling is fast and slow. The noodles are first hard and then soft, waking the noodles moderately, and then wrapping the right amount of filling in the dough skin and kneading them into shapes. When frying the pan, the heat is moderate and even, and the dough juice is thin and the amount should be just right.
The finished product of the small street pot sticker has the characteristics of beautiful appearance, transparent color, tender outside, sharp soup, crisp and soft flavor.
31. Ruyang County, Yichuan County Dukang winemaking process
Number: VIII.-1
Emperor Cao Cao of Weiwu said, "The only way to relieve worries is Du Kang"; the poet Du Fu said, "Du Jiu is frequently persuaded, and Zhang Li does not ask for it"; the Song Dynasty scholar Shao Yong said, "Eat Du Kang wine for a lifetime, and get drunk and enjoy pottery".
Du Kang liquor is the oldest historical liquor in China, named after the god of wine Du Kang, which has a history of thousands of years. The traditional winemaking process of Dukang winemaking is continued today in Ruyang and Yichuan counties on both sides of the Yi River. Du Kang was named "Wine Immortal" by King Zhou Ping, Du Kang Wine was named "Imperial Palace Wine", and the place where Du Kang made wine was named "Du Kang Xian Zhuang".
Water is the bone of wine, and the reason why Du kang wine is fragrant is closely related to its use of high-quality mineral water. Dukang mineral water was identified as high-quality mineral water by the Ministry of Geology and Mineral Resources in 1990 because it contained more than 40 kinds of trace elements such as metasilicic acid, strontium and zinc.
Dukang winemaking process is to ferment the grain solidly, and then through distillation, ethanol, esters and other wine flavor components into gases, and then through condensation, "pinch the head and tail" to separate part of the distillate, so as to become a clear and transparent, soft aroma, pure and luscious, long aftertaste du kang wine. Legend has it that this technology was invented by Du Kang, so people respect Du Kang as the "ancestor of wine".
In 2002, the State Administration of Quality Supervision, Inspection and Quarantine determined that the origin of Ruyang Dukang was in Dukang Village, Ruyang County, the site of Dukang winemaking, and Ruyang Dukang passed the "Registration of The Mark of Origin" and was protected by the registration of the place of origin. After organizing experts to visit Dukang Village, the Chinese Folk Writers Association named Ruyang County as "the hometown of Chinese Dukang culture." ”
32. Luoyang Water Seat
Number: XI.-2
This is not repeated, it is already a national intangible cultural heritage.
33. Yanshi City Silver strip cultivation and cooking techniques
Number: VIII.-27
Yanshi silver strip is a rhizome vegetable unique to Yanshi City, Henan Province. National Geographical Indication Products of China. Yanshi silver bar is named because it is crystal clear, white as jade, long and straight, silky and unsweined, and because it resembles a silver bar. Silver strips are rich in minerals, fiber and amino acids, and when they are made into a dish, they are fresh and elegant and have a unique taste.
Silver bars are yanshi's signature specialty, also known as the "wonders of the world". Crisp and refreshing, with the functions of relieving wine and clearing the spirit, eliminating greasy and sharp, and increasing appetite. On August 17, 2011, the Ministry of Agriculture approved Yanshi Silver Bar as a National Geographical Indication product.
Strangely enough, Yanshi silver bars can only be grown in the Iloilo River sandwich beach area, and they are grown elsewhere to change their taste. This may be greatly related to the fact that Yanshi is located in the alluvial plain of the Iloilo River, with a mild climate and moderate water volume, and is in the climate zone of the northern subtropical transition to the warm temperate zone, which belongs to the warm temperate continental monsoon climate.
Nanyang City
34. Dengzhou city rice wine brewing technology
Number: VIII.-68
Dengzhou City has been rich in rice wine since ancient times, known as "drunken town". Almost every family brews rice wine, and there is a custom of giving rice wine during the festival.
The raw materials used in Dengzhou rice wine are very simple, millet or polished rice. As for the use of water, there is a special approach, and it must be used with spring water, deep well water or river water. It is generally brewed from September to November of each year, which is called winter brewing, or brewed from February to April of the following year, which is called spring brewing.
The first is bubble rice. Soak the rice in the well water, so that the starch in the rice can fully absorb water, so that the starch can be fully gelatinized when steaming, which generally needs to be soaked for 18 to 20 days.
Then there's steamed rice. Spread the soaked rice evenly into the steamer basket and steam it, and sprinkle hot water on the rice from time to time to steam. The outside is hard and the inside is soft, there is no raw rice heart inside, and it is uniform and consistent, and it is ok.
Then there's fermentation. Place the steamed rice in the air outlet position to cool naturally, put it in a porcelain jar, add water, add 10% of the rice amount of the mother wine, mix well, seal the can with plastic film, and leave it for one or two months.
35. Sheqi County credit shop old wine brewing technology
The old wine of the credit shop has a long history, dating back to the Xia Dynasty, and was most prosperous in the Ming and Qing dynasties. With thousands of years of Chinese civilization, through the long years, it has accumulated a heavy cultural heritage.
"Old five cans" and "mixed steaming and slag method" are the characteristics of the old wine of the credit shop. The material is Nanyang local pollution-free sorghum, wheat, etc., and the wine koji is artificially stepped on by medium and high temperature, and then the low temperature is entered into the three-hundred-year-old mud pond old cellar for long-term fermentation. The wine body is clear and transparent, the aroma is rich, mellow and harmonious, pure and refreshing, forming a unique style of high wine but not strong, low and not light.
36. Lushan County Large tank oil production technology
Number: VIII.-71
As early as 1500 years ago, during the Northern Wei Dynasty, the method of large trough wedge oil pressing appeared. The ancient method starts from stir-frying seeds, followed by stone milling, distillation pot steaming, cake wrapping, stacking, hammer and wedge pressing, precipitation drainage, etc., before and after there are more than 10 processes.
Large groove oil color such as amber, orange yellow reddish, crystal clear, rich in flavor, rich in nutrition, can be used for seasoning, frying, pure taste, is the treasure of edible oil; can also be used to prepare hot and cold dishes, to remove fishy, raw flavor; added to the soup, fresh and delicious. It is rich in vitamin E, vitamin B1, linoleic acid and other nutrients, of which the content of essential vitamin e and linoleic acid is the first of all kinds of vegetable oils.
37. Baofeng County Baofeng wine brewing process
Number: VIII.-11
38. Puyang City Pepper consumption production technology
Number: VIII.-87
Beef consumption pepper is a well-known brand in Puyang and is deeply loved by the masses. Beef peanuts are strong, fragrant and crispy, fragrant and slightly spicy, spleen and appetizing, can enhance appetite, do not prick the throat, and do not catch fire!
Beef consumption of pepper ingredients mainly include salt, beef, ginger powder, onion, sesame, monosodium glutamate, peanuts, pepper, salad oil, etc., the marinated fresh red pepper in the pot with salad oil slowly consumed spit oil, fried peanuts crushed into granules, the processed beef diced and fried crisp, sesame fried fragrant, green onions fried fragrant, together into the pot consumption, put in ginger powder, salt, monosodium glutamate, with a low flame consumption.
39. Qingfeng County Sesame Planting and Traditional Small Grinding Sesame Oil Making Technique [Yixing Changxiao Grinding Sesame Oil Making Technique]
Number: VIII.-46
Batch: The third batch of extensions (Yuzheng [2011] No. 88)
Qingfeng County Yixing Chang small milled sesame oil originated from the Qing Dynasty Xianfeng years, generations of development, has a history of more than 150 years. Its production process is pure hand grinding, taking the essence of sesame seeds, using ancestral techniques, stone grinding and pressing. The product is ruddy in color, pure in flavor, rich in linoleic acid, and is a green food that human beings must not lack.
Its process is material selection, washing, roasting, refining, bar stirring, pier oil, oil extraction and other processes.
40. Puyang County Wang Wu generation zhuang steamed steam
Number: VIII.-37
Wang Wusheng Zhuang's skin is thin and filling, golden in color, fragrant and overflowing, and the skin is tender and tender to eat, oily but not greasy, and the entrance is full of fragrant mouths, which makes people taste endlessly.
Wang Wusheng Zhuangfeng began in the late Qing Dynasty, with a history of more than 100 years, and is known as "Puyang's Century Famous Food".
The founder of Wang Wusheng Zhuangfeng is called Wang Wusheng, who is a famous chef in Puyang. At the age of twelve, he began to learn to make strong steamed buns, using wheat extract powder as the skin, fresh pork hind leg meat, green onions, mung bean flour skin, eggs and other natural spices to make the filling, put it into a double-layer pan filled with sesame oil, and fried it into steamed buns.
41. Puyang Maojia red wine brewing technology [Zhuangyuanhong]
Number: VIII.-12
Maojia Zhuangyuanhong, formerly known as Red Medicine Wine, was first brewed during the Hongwu period of the Ming Dynasty.
The red wine is native to Xigou Village, Gaoyi County, Zezhou Prefecture, Shanxi Province, and later moved to Qinghetou, Puyang County, with the Wang family. It is said that the Wang family has been a doctor for the ancestral tradition, deeply familiar with the tao, after years of research and development, dozens of flavors of Chinese medicine boiled into a medicinal juice, good to the people, to relieve the crisis and difficulties. During the Qianlong period, the disease epidemic in Kaizhou, Henan, Wang Maosheng, the ancestor of the Wang clan, in order to relieve the suffering of the people, added ginseng, saffron, angelica, ganoderma lucidum, deer antler velvet, goji berries, jujube and other precious Chinese medicines to the original boiled Chinese medicine juice, and formulated a red medicinal liquor with a wider effect than the original Chinese medicine juice, crystal clear, ruddy color, rich fragrance, luscious and delicious red medicine wine. Qianlong traveled to Jiangnan, passing through Kaizhou (present-day Puyang) occasionally infected with wind and cold, unwell, local officials recommended Zhuangyuan red wine for him to drink, Qianlong drank after suddenly felt sweet and delicious, the qi pulse was smooth, soon healed, praised "this wine is really the leader of the wine", so he gave a yellow coat, since then, Zhuangyuan red wine is famous, and has been famous throughout the country.
Zhuangyuan red wine has a legendary production process, brewing needs to go through the natural fermentation of Chinese herbal medicines, high temperature cooking, and homemade sorghum liquor blending distillation and other one-stop more than 20 processes, in order to brew.
42. Poultry egg processing technology in Hubin District, Sanmenxia City [Shaanzhou rotten egg]
Number: VIII.-88
Shaanzhou rotten egg is made of egg and rice wine lees processing and brewing, its unique taste, rich nutrition, mellow quality, with wine aroma, food can increase appetite, help digestion. Since the 27th year of the Qing Dynasty (1901), production has a history of more than 100 years. The material is strict, the operation is exquisite, the process is exquisite, and it is brewed by natural sunlight and lasts for four seasons of spring, summer, autumn and winter. It ranks first in the "Four Famous Foods of Shaanzhou".
In the late Qing Dynasty, Zhang Shixiu, a wealthy merchant from Linyi County, Shanxi, came to Shaanzhou City to do business, and he hired a winemaker from Shaoxing, Zhejiang Province, to open a "Xiangtai" pickle garden in Shaanzhou City to make Shaanzhou bad eggs, which is the founding father of Shaanzhou bad eggs. Shaanzhou rotten egg with strict materials, exquisite craftsmanship, finished egg heart is red yellow delicate paste, no hard heart, there are egg aroma, fat aroma, wine aroma and other aromas, long and delicious taste, unique flavor. The finished egg should be stored in a cool place, eat as you go, remove the shell when eating, add a little sesame oil, and is a famous flavor food in western Henan.
Because there are too many pictures and text, I don't want to send them out at once, so I have to divide them into three articles.
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