is located in the northeastern part of Henan Province, China, on the lower reaches of the Yellow River, at the convergence of the He, Lu, and Ye provinces.'s north borders the city of Handan, Hebei Province; to the west, it borders the cities of Anyang, Shaan County, and Tangyin County; to the southwest, it borders the county of Changyuan; to the east, it borders the cities of Tai'an and Jining, Shandong Province; to the northeast, it borders the city of Liaocheng, Shandong Province; and to the southeast, it borders the city of Heze, Shandong Province.

Dan JiajuSausageVan County BigBun,Peach Blossom,Cold NoodlesHua Long Three FlavorsTofuBrainHua Long Double Spine,Eggs,Cake,,LambPu City Shen JiaLamb Head,BeefStinky BeanChili,Roasted Meat,CornSteamed CakeZhang'sRoasted ChickenLi JiPig Trotters.

Three Flavors Tofu Brain

Introduction

Three-flavor tofu brain is a classic Han ethnic traditional snack in Henan Province.It is a popular snack.Lush meatLean Meatchicken meatand any seafood can be called three-flavor.If youshrimpwash it, mix it with a little egg white and starch;green onions,gingerGingerscallioncut into minced pieces;white fruitswash it;sea snailswash it, use scallion, ginger, cooking wine and appropriate amount of water to cook for 10 minutes to remove the smell, then take it out, rinse, and slice;dried scallopssoak for half an hour, then add a little cooking winesteamand cook, take out and tear into fine threads;high-qualitysoupboil, add dried scallops, sea snails, white fruits and shrimp and bring to a boil, then turn the heat down, add salt,pepperseasoning;slowly slide in tofu brain, cook for a short time and serve.Recipe

Ingredients: 250g of tofu brain, auxiliary ingredients: 100g of shrimp, 100g of dried sea snails, 25g of dried scallops, 25g of white fruits, 1 egg, 1 bunch of green onions, 1 small piece of ginger, 2 bunches of scallions, 2 tablespoons of starch, seasoning: 8 tablespoons of high-quality soup, 1 tablespoon of cooking wine, 1 teaspoon of pepper.

Detailed process: 1. Wash the shrimp, mix with a little egg white and starch;Cut green onions, ginger and scallions into minced pieces;Wash the white fruits;

2. Wash the dried sea snails, use scallion, ginger, cooking wine and appropriate amount of water to cook for 10 minutes to remove the smell, then take it out, rinse and slice;3. Soak the dried scallops for half an hour, then add a little cooking wine and steamand cook, take out and tear into fine threads;4. Boil high-quality soup, add dried scallops, sea snails, white fruits and shrimp, lower the heat, add salt and pepper.5. Slowly slide in the tofu brain, cook for a short time and serve.Beef and chiliIntroduction

Beef and chili is a well-known brand in Longxiang, Henan, and, which is very popular among locals and visitors.

This product has beef, peanut flavor, fragrant and crispy;

It is slightly spicy and refreshing, promotes digestion and appetite, and does not cause throat discomfort.It has a wide range of consumers.RecipeIngredients: 0.148g of salt, 0.0684g of beef, 0.00178g of ginger powder, 5.95g of green onions,sesame0.0297g,

MSG

0.00238g, 0.2232g of peanuts, 0.1339g of chili, 0.2916g of salad oil.Cooking method: Beef and chili, this invention uses salt, beef, ginger powder, green onions, sesame, MSG, peanuts, chili and salad oil as the main ingredients.From production to finished product, there are nine steps: selection of raw materials → soaking → fermentation → processing → production → sterilization → quality control → packaging → finished product.The cooking process of this invention is to slowly simmer the fresh red chili in a pot with salad oil, and crush the peanut powder into granules. The processed beef is cut into diced and fried. The sesame is fried, and the green onion is fried, then mixed together and simmered. The invention of this is a novel method of using fresh ingredients. The flavor of the chili is appreciated by people from north and south.MSGIntroduction

is a traditional Han ethnic snack in, which belongs to Henan cuisine.

It is characterized by its excellent soup flavor.The freshly cooked looks oily and smooth, and has a soft and fragrant taste, with a fragrant aroma.

Once it is presented, it is a delicious.

History and culture

According to a local chef, it is said that during the Qing Dynasty, Guangxu period, a famous actress was sick and unable to get up.So, she ordered all the people to eat this dish, and anyone who could make the actress feel better would be rewarded.A chef came to the capital, and made a dish with a special taste.The actress tried it and was very satisfied. The meat was soft and smooth, and the aroma lingered in her mouth.

After eating, the actress was very happy, and said that this dish was " ".

From then on, the actress's appetite improved, and her health gradually recovered.Of course, the chef also got a reward.RecipeThe recipe of is not complicated.First, wash the fresh pork belly and cut it into thin slices or pieces, and season with salt and MSG.Then, take some cornstarch and mix it with water to make a slurry.Put the meat slices into the slurry, and slowly cook over low heat for about 15 minutes. Then add ginger, garlic, green onion, and pepper, and season with salt, MSG, and cooking wine.

Finally, pour out the delicious.

Cut in piecesIntroductionis a delicious and popular Han ethnic snack, which belongs to Henan cuisine.It looks like a lotus flower, and is delicious and flavorful.The main ingredients are: cooked meat, pork, MSG, and starch.RecipeIngredients: 250g of cooked meat, 100g of pork, 500g of MSG, 125g of diced bamboo shoots, 30g of shrimp, 5 eggs,

soy sauce

50g, 10g cornstarch, 100g salad oil, 10g cooking wine, a little MSG, salt and a little cooking wine.

Cooking method: cooked meat, pork, diced bamboo shoots, shrimp, 5 eggs, soy sauce, cornstarch, salad oil, cooking wine, MSG, salt and cooking wine.First, cut the cooked meat, pork, diced bamboo shoots, and shrimp into pieces.Then, whisk the eggs and add a little cornstarch.Heat the salad oil in a wok over medium heat.Add the minced meat and stir-fry until it changes color.Add the diced bamboo shoots and shrimp and stir-fry.Add the egg mixture and stir-fry until it forms a thick layer.

Add the soy sauce, cooking wine, MSG, salt and cooking wine.

Stir-fry until cooked.Soy Sauce50g, Wet Starch 10g, Sesame Oil 100g, Cooking Wine 10g, MSG, Salt to taste, cookedPork fat75 grams.

Instructions: 1. Cut both meats into 3mm cubes, put flour in a bowl, and mix with water, egg whites, and form a hard dough (about 150-200 grams of flour needs about 500 grams of water).2. Add cooked pork fat to the pot, first fry the raw meat, then add the ingredients, seasonings, and Shao Xing wine, finally add the cooked meat, add appropriate amount of soup, let the meat be cooked through, and then boil the soup to thicken and drizzle sesame oil, stir into steamed buns filling.3. Divide the dough into 50 dough pieces, roll into round dough, and then stack into 4 pieces, use the tip of the rolling pin to make 16mm long, and then peel off layer by layer (or use the rolling pin to make the buns with ).4. Put appropriate meat filling into each dough, pinch it into a, and steam for about 10 minutes to complete (when steaming for 8 minutes, open the steamer, sprinkle some made of, Shao Xing wine, and water).

AnyangDateCake

Introduction

Yang cake is a common traditional Han ethnic snack in Henan.Crispy and soft, with a sweet and delicious taste.Simple to make and with extremely high nutritional value, with a delicious taste.When making the dough, it is best to knead and proof thoroughly until smooth;When roasting, the fire should not be too strong to avoid burning.

Instructions

Ingredients: 2000 grams of flour, 150 grams of old yeast,Dates1750 grams,Sugar150 grams, rose, honey, and sesame each 50 grams, 25 grams of green and red silk, appropriate amount of alkaline water.

Method: 1. Dissolve the old yeast in water and pour it into a bowl, then pour in the flour, and mix with water to form a dough (500 grams of flour needs 150-200 grams of water), after a slight proofing, add appropriate amount of alkaline water, and then mix the dry flour.2. Wash and cook the dates, then cool and dry.Divide the dough into 3 parts, one part is rolled into a round, and the dates are evenly arranged on it.The other part is rolled into a round, cut into strips, and one circle of dates, use a longnoodlesto fix the position of the dates, and separate the bottom circle of dates, and then sprinkle rose.After arranging the dates, also roll the remaining side into a round, and slightly larger than the bottom dough, cover the dates, and wrap around to make a "date cake".3. Put the date cake into a flat pan, use small fire to roast for a while, just sprinkle a little water on the surface to stick sesame, flip and roast the other side, when the pattern is cooked, flip it again, and place a pad, continue roasting for about 30 minutes, when the cake is golden yellow and the cake is cooked, take the pan off the fire, brush with sugar and sprinkle with white and green silk to complete.Cut into long squares when eating.

Chicken nest bun

Introduction

The name "chicken nest bun" comes from the similarity of the roasting oven to a chicken nest.The bun is made withwhite flourwith andpepperoil, night sugar, sesame, etc., baked with saw, the skin is crispy and soft, salty and sweet, and it is one of the traditional flavors in.

Instructions

The bun is made with white flour, and pepper oil, night sugar, sesame, etc., baked with saw, the skin is crispy and soft, salty and sweet, and it is one of the traditional flavors in.Divide it into three layers, with different flavors.It can be sold in both urban and rural areas.In recent years, sugar and meat buns have appeared on the market, which are very popular.

Van County Big Bun

Introduction

In, whether it's a banquet in a star hotel or a casual tasting in a street shop, the main course is almost always.It has won the love of the vast local diners because of its thin skin, fragrant filling, and delicious taste.

History and Culture

During the period, Emperor Taizong visited the people and tasted the, which was praised for its delicious taste and called "the first big bun in the world."During the Dynasty, Zhang Qing and, who are famous chefs in and, developed the " ".The new method removes the scales of the carp and makes the workmanship more exquisite and meticulous.Make buns, welcoming heroes and heroesBecause of the two heroes' courageous and righteous deeds, and their generosity in helping the poor, they were highly respected by the local people, and their buns were spread throughout the region due to their fame.

Introduction

When making, you should knead and proof the oil and flour thoroughly, and make the dough smooth.When roasting, the fire should not be too strong.The finished product has a golden, crispy, and fragrant taste.InstructionsIngredients: 2.5 kilograms of flour, 1 kilogram of vegetable oil, 5 grams of fennel, 500 grams of sesame, 50 grams of saltMethod: 1. Prepare the sesame: Soak the sesame in cold water until it can be peeled with one finger, then wash and dry, and use a stone mortar to grind or wrap in cloth to rub, remove the sesame skin, and make sesame powder for use.2. Make the pastry: Put the flour in a pot, add vegetable oil, fennel, sesame, and salt, and mix with hands.3. Make the dough: Take half of the dough and make a round, and take the other half to make a dough.4. Shape: Take half of the dough, roll into a 1 cm thick long strip, fold into a long strip, and roll it again.Finally, roll it into a roll.Cut into 50 grams pieces, and pinch into round balls.Take another amount of dough, and mix with vegetable oil, and wrap it around the middle, and then roll it into a circle.

Wrap the circle with dough and roll it into a circle.5. Bake: Place the bun in a pot, add water and boil until it becomes a soft dough, then roll it into a circle.

Roll it into a circle and place it on the baking tray.

When the bottom is golden, turn it over and bake until both sides are golden.Finally, take it out of the oven and cool it.,Sweet PotatoStarch,Green BeanStarch, Potato Starch,SoybeanStarch, etc., a general term for thin food, there are two types: fresh and dried. Fresh ones can be eaten directly, while dried ones are easy to store and transport.Powdered Skin is a traditional food made of starch, which is suitable for making at home for farmers. The tools are also simple, and powdered skin is easy to make, delicious, and not greasy, suitable for all ages.Powdered Skin embodies local customs and traditions, and also contains rich food culture. When friends and family come over, bringing powdered skin as a gift can strengthen relationships and express affection.

Method

1. In green bean starch, add 1.5 times the amount of water and a small amount of alum, then mix and stir evenly to ensure no clumps, and make green bean starch.Cold and Hot, Delicious, and Crispy: Place the rotary in a boiling pot, so that it floats on the boiling water, then pour a small amount of green bean starch into the rotary.2. Quickly use your hands to stir the rotary around, so that the green bean starch is evenly spread in the boiling water.At the same time, the starch will gradually solidify and shape according to the shape and size of the rotary (about 3mm thick).3. After the green bean starch is completely solidified, put the rotary into cold water, and then carefully peel off the powdered skin.Then repeat the above steps to make all green bean starch into powdered skin.4. Take out the powdered skin from the water and place it neatly on a cutting board, and cut it into 1.5cm wide strips and put it in a bowl.Finally, add various seasonings to the powdered skin and stir well, and the refreshing summer snack is complete.

Puyang Rotten Fish

Introduction

Puyang Rotten Fish is a classic Han dish from Puyang City, belonging to the Henan cuisine.The fish is tender and juicy, with crispy scales and bones, and the meat and bones are delicious.It is popular in the Henan north and east regions, and many chefs in New City, Puyang, and Shangqiu can cook this dish.“Puyang Rotten Fish” is made with Yellow RiverCarpas raw material, and needs to be carefully simmered in a low fire, which is also a skillful dish.

Method

How does "Puyang Rotten Fish" taste so delicious?This is mainly due to the old broth from the owner of the roasted chicken shop, which is made by simmering for a long time and forming a very rich broth, and the fish is simmered in it for one or two days, because it is simmered over low heat, the fish's shape remains intact, but the bones are already softened and all the flavors are absorbed.According to local legends, the chefs from Henan have studied and improved this dish continuously, and then created a new version of rotten fish that is suitable for the taste of modern people.The new method removes the scales of the carp, and the workmanship is more refined and meticulous than the traditional method.

Puyang Double SpicyFried

Introduction

When making Puyang Double Spicy fried, the oil and flour dough should be kneaded and mixed well, and the surface should be smooth.The fire should not be too strong during baking.When finished, the Double Spicy fried is golden brown and fragrant.

Method

Ingredients: 2.5kg flour, 1kg vegetable oil, 5g large fennel, 500g sesame, 50g salt

Method: 1. Make sesame: Soak sesame in cold water until the skin can be removed with a finger, then drain and rub with a mortar or wrap in cloth to remove the sesame skin, then use sesame seeds.2. Make crisp: Place the pot on the fire, pour in 600g of oil and heat to 80% hot, then take the pot off the heat.Add 1.5kg of flour, use a spatula to turn it over and spread it on the cutting board, then add salt, large fennel, and knead into a dough.3. Make skin dough: Pour the remaining 1kg of flour on the cutting board, make a small hole in the middle, and pour in 400g of vegetable oil and about 500ml of water, and knead it into a skin dough.4. Shape: Divide the skin dough into four parts and the crisp dough into six parts, use the skin dough to wrap the crisp dough, and then roll it into long strips, and roll it twice or three times.Finally, roll it into a roll.Pinch into 50g pieces, and knead them into balls, and press them flat.Take out another dough ball the size of a small date, and wrap it with oil, and then roll it into a circular cake.Brush the surface of the circular cake with water, and then stick sesame seeds on the front (the shiny side), and less sesame seeds on the back.Make them one by one and place them on the cutting board.5. Bake: Place the clay oven on the fire, clean it, and bake until it is 70% cooked, then brush it with a brush, and flip the cake down, and place it in the clay oven.When the bottom is golden brown, turn it over.Brush oil on the clay oven again, and brush the cake on the clay oven, and bake it until it is golden brown, and then take it out.Finally, put the cake in the oven to bake.First bake the back, until the cake is pale yellow and cooked.Then place the dough in the oven and bake.First, bake the back of the dough until it is lightly browned and yellow.