Henan, among the heavens and the earth, the root of China, as the birthplace of Chinese civilization, Henan not only has a brilliant cultural and historical background, But also has a very deep heritage of Henan's cuisine.
With the broadcast of "China on the Tip of the Tongue 3", with this "Wang Spring Festival" another boom, but there is a delicacy that has also become popular, that is, Hu Spicy Soup, giving Henan people a long face.
Hu spicy soup small shops are distributed throughout the motherland, becoming a comfort for Henan compatriots, drinking a bowl of hu spicy soup from their hometown in the morning, eating a fried bun, and working hard all day. If you want to make a "Henan on the tip of your tongue", what other foods may be on the list in addition to peppery soup?
Carp noodles
Carp roasted noodles are a traditional dish in Kaifeng, Henan, the full name is "sweet and sour soft boiled fish baked noodles", which has long been famous. It is made by pairing two dishes, "sweet and sour fish" and "roasted noodles", which have been popular in the Northern Song Dynasty and are a traditional dish in Kaifeng.
The color is date red, the soup is sweet and sour, the fried fish is charred on the outside and tender on the inside, soft and fragrant, while the "baked noodles" are fried dragon's whisker noodles, the noodles are extremely fine, and the oil is fluffy and crispy. There is also a story about carp baked noodles, according to legend, the Guangxu Emperor and Empress Dowager Cixi came to Kaifeng, Henan to escape the Eight-Nation Alliance, and the famous chefs in Kaifeng offered "sweet and sour boiled fish" and "baked noodles" for them to enjoy. Cixi saw the situation and said: "This carp should be covered with a quilt", said and covered the baked noodles, did not expect the taste to be good, attracted empress dowager Cixi and the Guangxu Emperor to praise one after another, and let the eunuch write down "where the fish comes out, the ancient Liang of the Central Plains" to give to Kaifeng Province.
Grilled chicken
The chinese time-honored Daokou roast chicken from Henan has the title of "the world's first chicken". Daokou roast chicken, along with Peking duck and Jinhua ham, is an authentic Henan delicacy and a famous specialty of China. People love Daokou roast chicken because it is fragrant, salty and palatable, crispy and soft, cooked and rotten, fat but not greasy. Daokou roast chicken uses a variety of precious Chinese medicine, supplemented by aged soup, its finished roast chicken is bright in color, shaped like a yuanbao, mouth-tipped Rui, very therapeutic and health care functions, not only that, the history of Daokou roast chicken is also very long.
Daokou Town, Huaxian County, Henan Province, is the origin of Daokou roast chicken, and the authentic Daokou roast chicken is now the ninth generation, which is still a continuation of the old traditional recipe, combined with modern craftsmanship. According to historical records, "When the Qianlong Emperor toured the south, he smelled strange fragrances and woke up, asking about the left and right, the county ordered the roast chicken to be presented, Qianlong food was very happy, praised as the best food in the world, because the roast chicken was located in Daokou Town, and since then people have been accustomed to calling It Daokou Roast Chicken."
Luoyang water mat
Luoyang water mat two major characteristics: vegetarian meat cooking, full table soup water. There must be 24 dishes to eat a complete set of water mats, and the following is only the more common 24 courses (not arranged according to the saying of "the first eight products, four town tables, eight large pieces, and four sweeping tails"): peony swallow vegetables, even soup meat slices, scallion tiger head carp, material phoenix wings, sour and spicy fried croquettes, sea rice limelight, fried eight treasure rice, tiger skin buckle meat, western spicy fish fillets, hawthorn waterlogging, Luoyang waterballs, Luoyang crispy meat, strip buckle meat, Luoyang boiled goods, sweet plucked silk, chrysanthemum egg, braised four pieces, Luoyang sea cucumber, red oil ear silk, Pasta noodles, small bowl of soup, yellow braised chicken, honey ginseng fruit, perfect ruyi soup.
The most representative of the Luoyang water mat is the peony swallow dish. Legend has it that the water mat in Luoyang originated in the Tang Dynasty, and Wu Zetian came to the Xianju Palace in Luoyang, just when a large white radish grew in xiayuan village of Chengguan in the east of the city, and the people regarded it as "Xiangrui" and dedicated it to the palace. At that time, bird's nest shark fin soup was a good ingredient, and what kind of mountain treasures and seafood could ordinary radish make? The imperial chefs racked their brains, and finally someone came up with a solution. Radish is served with mountain treasures and seafood to make a soup dish that does not lose the flavor of imperial meals. After tasting it, the empress praised its mellow and refreshing taste, and when she knew that it was made of radish, she was very surprised, and saw that its shape resembled bird's nest silk, and immediately gave it the name "fake swallow dish".
The empress's preferences influenced a large number of nobles, who set up banquets to take "fake swallow vegetables" as the first dish of the banquet, even in the season when there were no turnips, they also thought of using other vegetables to make "fake swallow dishes" so as not to lose their value. This preference has also influenced the folk food customs, whether people invite guests to friends, or weddings and funerals, they all take "fake swallow dishes" as the first dish at the banquet. Later, people removed the word "fake" and referred to it as "swallow dish". It has become a traditional famous dish in Luoyang, so it is also called "Luoyang Yan cuisine" passed down.
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