Zhoukou City is located in the southeast of Henan Province, China, at the confluence of the Sha River, the Ying River, and the Jalu River.It is located to the east of Anhui's Fuyang, to the west of Henan's Luohu and Xuchang, to the south of Zhubu, and to the north of Fenping and Shangqiu.Zhoukou City has a long history and a rich culture, with a history of civilization dating back 6000 years.The Taohuo Fuxi clan established its residence here, and the Emperor Shennong clan planted five grains, creating the ancient civilization of the Chinese nation.

FeaturesSnacksWhite Clay HillSpicy ChickenBao Gang Chicken,,Pork TrottersDried Panlong Eel,PancakesFirm wall hot potTofuCook duck meatChicken,Dumplings,,,Dog Meat,Beef,,,,,Lamb Head.

Chicken stew with lotus root and leek

Introduction

is a traditional Han dish from Lu County, Henan, belonging to the.The meat is tender and juicy, with a delicate and rich flavor, and is known for its warming and blood-enriching properties, promoting development and slowing aging.The introduction of to came about a hundred years ago, brought by of the family.The first person to introduce was, who passed on the,;passed on,.History and Cultureworked hard to perfect the art of, making famous throughout the world.

was nicknamed “ ”, so is also known as “ ”.

The current inheritors of are 's son,, who is also known as “ ”. After several years of operation, “ ” has also gained a certain reputation in the local area.The ingredients are carefully selected and processed,Fresh chicken is slaughtered and cleaned, then marinated and fried.Add dozens of seasonings, including “ ”, and then braised over low heat.It is known for its tender and juicy meat, delicate and rich flavor, and its warming and blood-enriching properties, promoting development and slowing aging.MethodMarinate the chicken in fragrant oil and fry until golden brown, then braise it over low heat with.

The braising broth is made from broth as the base, with

Cook chicken with fragrant oil, then stewed in fire to make.,,,,,Star anise,,Peppercornsingredients, and then braised over low heat.The finished product has a delicate and rich flavor, with tender and juicy meat, and a beautiful and attractive appearance.ChickenIntroduction

Chicken, also known as Chicken, is a traditional Han dish from Zhoukou City, Henan, belonging to the.

It has a beautiful appearance, excellent color and flavor, and a delicate and rich taste.

Whether hot or cold, it is delicious.It is known for its tender and juicy meat, delicate and rich flavor, and its warming and blood-enriching properties, promoting development and slowing aging.The production history of Chicken dates back to the Qing Dynasty, and was created by in the 18th year of the Qing Dynasty,. It has been popular in Zhoukou and Luohu since the late Qing Dynasty and the early Republic of China.History and CultureThe production experience of Chicken is to focus on cultivating the broth, carefully selecting ingredients, and processing them meticulously.Chicken has a beautiful appearance, excellent color and flavor, and a delicate and rich taste.Whether hot or cold, it is delicious.It has a delicate and juicy meat, delicate and rich flavor, and its warming and blood-enriching properties, promoting development and slowing aging.

It is known for its tender and juicy meat, delicate and rich flavor, and its warming and blood-enriching properties, promoting development and slowing aging.

It is known for its tender and juicy meat, delicate and rich flavor, and its warming and blood-enriching properties, promoting development and slowing aging.It is known for its tender and juicy meat, delicate and rich flavor, and its warming and blood-enriching properties, promoting development and slowing aging.It is known for its tender and juicy meat, delicate and rich flavor, and its warming and blood-enriching properties, promoting development and slowing aging.It is known for its tender and juicy meat, delicate and rich flavor, and its warming and blood-enriching properties, promoting development and slowing aging.It is known for its tender and juicy meat, delicate and rich flavor, and its warming and blood-enriching properties, promoting development and slowing aging.It is known for its tender and juicy meat, delicate and rich flavor, and its warming and blood-enriching properties, promoting development and slowing aging.Listed as Henan Province's famous meat dishes in 1981, and Henan Province's excellent products in 1986. Won the silver award at the first China Food Expo in 1988.

Introduction

is a famous Henan dish from Taikong, known for its tender and juicy meat, delicate and rich flavor, and its warming and blood-enriching properties, promoting development and slowing aging.The authentic " " is from.The founder was.50g, ingredients: 30g white sugar,Eight corner30g, 3g cinnamon, 5g dried tangerine peel,Soy sauce25g, 15g cinnamon, 10g white dahlias, 20g lychee, 5g peppercorns, 3g fennel seeds, 30g caraway seeds, 4g nutmeg, 5g cardamom, 150g salt,Peanuts200g oil

Basic method: 1. Select 5 chickens, each weighing about 1500g, slaughter and remove feathers, make a 6cm long hole at the anus, remove internal organs, insert chicken legs into chicken abdomen, place chicken head on wings, and arrange 5 chickens in order, and leave to cool before using;2. Pour oil into pot, heat to about 210℃, and fry the outer skin of 5 chickens one by one until golden, and reserve.3. Take a pot with lid, put in all ingredients, pour in 10kg of water and boil, put the fried chicken into the pot, press chicken into soup with a steamer, cook.4. After the soup boils, add 1g of nitrate, and then slowly simmer with low heat, so that the chicken is flavorful and fragrant.5. After the chicken is cooked, take out and let cool for 5 minutes, and then brush with fragrant oil, can be eaten hot or cold.

White Gu Mo

Introduction

A common steamed bun dough is shaped like a bun, while the dough for White Gu Mo is shaped like a bowl. When steaming buns, the bowl-shaped dough is steamed upside down, which makes the steamed buns have a very beautiful color.The steamed buns made with White Gu Mo have no color, and the inner side has a faint color line, the color line forms a very complete circle, and there are natural patterns inside the circle, which is very beautiful.The steamed buns made with White Gu Mo not only have fragrant and crispy skin, but also have soft and delicious filling, and the shape and pattern of the buns are like a Han Dynasty tile.White Gu Mo does not have any color, it is as pure as jade.

Methods

1. Mix warm water with active dry yeast, pour intoflourand knead into a soft dough.Cover with cloth, and let rise for 40-50 minutes.Let the dough fully expand.2. Cut into 6 pieces, and then knead and flatten each piece, and roll into a circle.3. First heat the pan, do not add oil.Put the buns into the pan, and use a toothpick to make 9 small holes.Poke two holes on both sides.Cover with lid, and do not burn, and turn over after a few minutes.The buns can already smell fragrant.

Cook Pork Ribs

Introduction

Pork ribs are a famous local delicacy in Nanyang, and belong to the Henan cuisine.It is listed as one of Henan's local specialties.It is made from the tender core of the local specialty,, and is cooked with other ingredients.Pork ribs can be cooked alone, or combined with meat, fish, and eggs.Types includeShrimpPork ribs,Egg yolk,Pork ribs, fish-flavored pork ribs, etc.No matter what kind of pork ribs, they are white as jade, tender and fragrant, with unique flavors.

Methods

Main ingredients: 750g pork ribs, auxiliary ingredients: 15g shrimp seeds, 15g wood ear mushrooms, 25g lychee,Salt 2g, flavor enhancer 2g, soy sauce 10g, ginger 5g, potato starch 3g,5g yellow wine 5g, peppercorns 3g, vegetable oil 30g, as needed.Methods: 1. Peel and remove the root and stem of the tender pork ribs, wash and blanch in boiling water, then put in cold water to cool, and cut into 4cm long pieces;2. Soak lychee, wash and slice.3. Soak wood ear mushrooms, wash and slice.4. Heat a pot over high heat, add vegetable oil, and heat until three or four times.

5. Add ginger, minced garlic, and peppercorns, and quickly stir-fry.6. Add pork ribs, shrimp seeds, wood ear mushrooms, lychee, and salt.7. After the pork ribs are cooked, add flavor enhancer, soy sauce, and 150ml of broth.8. Cook over medium heat until the broth boils, and then add potato starch to thicken.Dried pan-fried eelIntroductionPan-fried eel is a famous Han cuisine, belonging to Henan cuisine.The ingredients are carefully selected, and the workmanship is exquisite.

The eel must be selected from natural live yellow eels, with black-brown color, and the chili should be red.

The cooking process includes soaking, blanching, frying, and stir-frying.

History and cultureOriginating from the Qing Dynasty, during the reign of Empress Dowager Cixi in the 13th year of the Tongzhi period, which was the 40th birthday ceremony, officials from all over the country and those in the court presented gifts and congratulated the Empress Dowager.Yuan Baoheng, who was then the Secretary-General of the Cabinet, and the Minister of Personnel and the Minister of Finance, was very worried about making the Empress Dowager happy. He was worried about the 40th birthday ceremony, so he could not stop worrying.His grandmother, Mrs. Gu, was very worried about her grandson Yuan Baoheng, so she asked him, "Why are you so worried?" Yuan Baoheng told his grandmother about the situation.Mrs. Gu thought for a moment, and said to her grandson, "The Empress Dowager has tasted all the imperial dishes and the treasures of the sea, but she has never tasted local snacks, so you should use the local specialties to congratulate her, so that she will be happy."The idea came to fruition, and Yuan Baoheng asked his nephew, Yuan Shikai, who was in charge of the affairs, to return to his hometown, Tiangcheng, to find local specialties.Methods"Dry fried pan-fried eel" carefully selected, and exquisite workmanship.

History and Culture

Ta Kang braised pork was featured on the banquet at the Ta Kang Inn in 1986.Since then, Mr. Song established a restaurant specializing in Ta Kang braised pork and Henan cuisine, and after more than 20 years, Ta Kang braised pork has become famous both domestically and abroad.Compared to many traditional foods, it may not have a long history.However, it is renowned throughout Henan.Local tourists who come to Ta Kang to taste Ta Kang braised pork are disappointed. Japanese, Italian, Australian, and Thai guests, as well as Taiwanese people visiting family, are all very satisfied after eating Ta Kang braised pork.In 1990, Ta Kang braised pork was awarded the title of "Quality Local Snack" by local authorities.In 2003, it was listed as one of the "Four Famous Dishes of Zhoukou."In 2006, it was awarded the first prize of "Henan Famous Snack."

How to make

Ingredients: One piece of pork belly.Auxiliary materials: star anise, Sichuan peppercorns, fennel, star anise, ginger, scallions, cooking wine, white sugar, salt, etc.

Instructions: 1. Place the pork belly in a pot and fry until the skin is golden brown, then remove. 2. Add the auxiliary materials and seasonings to a clean pot. 3. Place the pork belly in the pot, add water to cover the pork belly.AddFireAbout 4 hours.

Grey tofu

Introduction

Grey tofu was created by General Guan during the Three Kingdoms period. It has a history of nearly two thousand years. It is soft and chewy, with a delicious taste. It is popular in the northern part of China, especially in Henan, where it is favored by local people. Due to its unique taste, simple preparation, and high nutritional value, it has become an indispensable green food on almost every table.

History and Culture

Grey tofu was created by General Guan during the Three Kingdoms period, and there is a saying: "If General Guan didn't sell tofu, there would be no food in the world."This is a saying about the unique taste of grey tofu.According to legend, General Guan didn't sell tofu before becoming a hero. Due to the poor storage conditions and complex production process at that time, tofu was not considered as a commodity by ordinary people, and it was often thrown away in the fireplace. Once, General Guan accidentally dropped the tofu he was preparing to cook into the ash of the fireplace. He didn't pay attention to it at the time. After a few days, he cleaned the fireplace and found that the tofu had changed significantly. After washing and eating, he found that it had a unique flavor.

How to make

1. Take 500g of grey tofu, wash and cut into thin slices (because it is very dry, the texture is similar to beef). Marinate with scallion and coriander.Garlic，The eel must be selected from natural live yellow eels, with black-brown color, and the chili should be red.Add salt,MSG，Soy sauce,Vinegar,Sesame oiland chili oil (you can also adjust according to your preference).2. Take 500g of grey tofu, wash and cut into long strips (the texture is soft and chewy, so it is difficult to cut into large pieces). Fry in a pot at 180 degrees until the outside is golden and the inside is tender. Serve withhamgreen onionsand carrots. Season with appropriate amount of salt, MSG, chicken broth and oyster sauce. Cook until the ingredients are well cooked, and pour olive oil before serving for a better taste.3.Cut the grey tofu into fine strips and blanch in water until soft. Takecarrotsgingerand shiitake mushroomsand cut into strips and mix with tofu strips. Add a little seasoning. Take a few sheets of oil paper and wrap the ingredients in it. After rolling, flatten it, brush with egg mixture, and then sprinkle with flour. Fry in a pan until golden brown on both sides and cut into pieces. Seasoned, the taste is unique.Fengtang Gen's Smoked ChickenIntroductionFengtang Gen's Smoked Chicken is a unique Henan local dish, belonging to Henan cuisine.

The ingredients are 6-month-old chickens.

The selected ingredients are 20 kinds of natural and precious spices and herbs. The production process involves more than 10 steps and is handmade.

Its characteristics are golden in color, crispy skin and bones, tender, juicy, oily and delicious, with a refreshing aroma of dried meat, and has the functions of spleen strengthening and health care.History and CultureFengtang Gen's Smoked Chicken has a long history, originating from the Qing Dynasty, and was introduced to the public by the imperial court.The smoking process of the smoked chicken is based on the imperial court's secret recipe. After being refined by four generations of the휩 family, it has become a famous local dish.In 1910, the 13th year of the Qing Dynasty, the 18th year of the Jiaqing Emperor, was the 40th birthday celebration of Empress Dowager Cixi. Officials from all over the country and those in the court presented gifts and congratulations. Yuan Beihong, a member of the cabinet and a member of the Ministry of Ritual, who was also a member of the Ministry of Revenue and the Ministry of Public Works, was deeply worried about how to congratulate Empress Dowager Cixi. His grandmother, Mrs. Guo, was very concerned about her grandson Yuan Beihong and asked him, "Why are you so worried?" Yuan Beihong told his grandmother about the matter. Mrs. Guo thought for a moment and said to her grandson, "Empress Dowager Cixi has tasted all the dishes in the imperial court and various seafood, but has never tasted local snacks. You can ask your nephew, Yuan Shi, who lives in our hometown, to bring back some local snacks to congratulate her, so that she will be happy."This remark inspired Yuan Beihong. He immediately instructed his nephew, Yuan Shi, to go to his hometown, Fengcheng, to find local snacks.How to make1. "Fengtang Gen's Smoked Chicken" selects the best ingredients and has a meticulous production process.The chicken must be a naturally raised yellow chicken, with black and brown color. The chili should be red.

The production process involves soaking, boiling, frying and braising.

2. Soaking: This involves soaking the chicken in water. The main purpose is to remove the internal organs of the chicken. The soaking time is generally 3-5 days. During this time, the water needs to be changed frequently until the water becomes clear.Boiling: This involves boiling the chicken in 70-80 degree water. The water temperature should not be too high, otherwise it will damage the chicken.

Frying: This involves frying the chicken in hot oil until it is golden and tender on the inside.

Braising: This involves braising the chicken with chili, Sichuan peppercorns, and other seasonings until it is tender and easily separated.In the spring, when the temperature is dry, you can add a small amount of mountain yam and shiitake mushrooms to the chicken soup. This can help to clear the heat, nourish the yin and strengthen the kidneys, and moisten the throat.

Dry-fried pan dragon eelIntroductionDry-fried pan dragon eel is a delicious dish in Henan cuisine.

The ingredients and production process are carefully selected and processed.

The eel must be a naturally raised yellow eel. Its color should be black and brown. The chili should be red.The production process involves soaking, boiling, frying, and braising.History and CultureIts origin dates back to the Qing Dynasty, during the Jiaqing Emperor's 13th year (1874), when Empress Dowager Cixi celebrated her 40th birthday.Yuan Beihong, a member of the cabinet and a member of the Ministry of Ritual, and a member of the Ministry of Revenue and the Ministry of Public Works, was deeply worried about how to congratulate Empress Dowager Cixi.His grandmother, Mrs. Guo, was very concerned about her grandson Yuan Beihong and asked him, "Why are you so worried?" Yuan Beihong told his grandmother about the matter. Mrs. Guo thought for a moment and said to her grandson, "Empress Dowager Cixi has tasted all the dishes in the imperial court and various seafood, but has never tasted local snacks. You can ask your nephew, Yuan Shi, who lives in our hometown, to bring back some local snacks to congratulate her, so that she will be happy."This remark inspired Yuan Beihong. He immediately instructed his nephew, Yuan Shi, to go to his hometown, Fengcheng, to find local snacks.How to make

1. "Dry-fried pan dragon eel" selects the best ingredients and has a meticulous production process.

The eel must be a naturally raised yellow eel. Its color should be black and brown. The chili should be red.The production process involves soaking, boiling, frying, and braising.2. Soaking: This involves soaking the eel in water. The main purpose is to remove the internal organs of the eel. The soaking time is generally 3-5 days. During this time, the water needs to be changed frequently until the water becomes clear.Boiling: This involves boiling the eel in 70-80 degree water. The water temperature should not be too high, otherwise it will damage the eel.Frying: This involves frying the eel in hot oil until it is golden and tender on the inside.Braising: This involves braising the eel with chili, Sichuan peppercorns, and other seasonings until it is tender and easily separated.In the spring, when the temperature is dry, you can add a small amount of mountain yam and shiitake mushrooms to the chicken soup. This can help to clear the heat, nourish the yin and strengthen the kidneys, and moisten the throat."Dry-fried pan dragon eelSince then, Zhu’s Spicy Chicken Soup has gained great fame, and the Zhu family has been selling it to this day.The cooking process includes soaking, blanching, frying, and stir-frying.

2. Soak: Soak the yellow eel in water, the main purpose is to remove the internal organs of the eel, generally soaking for 3-5 days, and constantly change the water.

3. Blanch: Use 70-80 degree water to cook the eel, to facilitate frying, the water temperature should not be too high, too high will make the eel rotten.4. Fry: Fry in hot oil until crispy and tender inside.5. Stir-fry: Use chili, peppercorns, and other seasonings to stir-fry, until the eel expands and can be easily cut apart.Spring is coming, and the temperature is dry.Add mountain yam and lychee into the chicken soup to stew and cook, which can have a cooling and nourishing effect on the kidneys and throat.,noodles.After the duck meat and noodles are cooked, pour an appropriate amount of noodle water into the pot, cook until the soup thickens, then addsesame seedschives, salt, MSG, and soy sauce, and simmer over low heat for 5 minutes.3. Take off the pot, add an appropriate amount of fragrant oil and vinegar according to personal taste.

Spicy Chicken from Baihutang

Introduction

Spicy Chicken from Baihutang is a famous local snack from Nanyang, originating from Sanzhao. Spicy Chicken is a local brand dish and has been listed as one of the dishes in the Henan cuisine.There are many ways to eat Spicy Chicken from Baihutang, depending on the ingredients. The sesame seeds, peppers, and nuts all come from local specialties. Due to its geographical location and climate characteristics, it has thick skin and large size, which makes the eater have a great taste.chickenAfter marinating, it will make the eater have a great taste and will not easily cause heat.Especially the aroma of small-grind fragrant oil added before serving will make you never get tired of eating it.

Method

Ingredients: 500g of chicken, sesame seeds, oil, small-grind fragrant oil, MSG, chives, ginger,

Method: 1. Cut the chicken into pieces.2. Use a cast-iron pot, vegetable oil, and chili to stir-fry over high heat to remove moisture.3. When the chicken pieces are fried out of oil, pour in high-pressure pot and add boiling water to stew for 10-15 minutes. 4. After adding small-grind fragrant oil, MSG, chives, ginger and other ingredients, you can eat it.If the spring comes, the temperature is dry, put an appropriate amount ofChicken Soupin the chicken soup, together withyamand nuts, it will have the functions of clearing heat, dehumidifying, and nourishing the kidney, as well as moisturizing the throat.

Dry-fried Pan Long Eel

Introduction

Dry-fried Pan Long Eel is a famous Han dish, belonging to Henan cuisine.The ingredients are carefully selected, and the workmanship is exquisite.Eel must choose natural eel, the color is black and brown, and chili should be red.The cooking process includes soaking, blanching, frying, and stir-frying.History and CultureIt originated in the Qing Dynasty, during Empress Dowager Cixi's reign.

In 1874, the 13th year of the Tongzhi period, when Empress Dowager Cixi celebrated her 40th birthday, officials from all over the country and the imperial court offered gifts and congratulations.

Yuan Baoheng, who was the head of the cabinet and the Minister of Rites and the Minister of Finance, was a native of Changcheng. In order to win the favor of Empress Dowager Cixi, he was always worried and distressed about the birthday celebration.His grandmother, Mrs. Guo, loved her grandson Yuan Baoheng very much. Seeing that he was very worried, she asked him: "What are you worried about?" Yuan Baoheng told his grandmother about his worries.After hearing this, Mrs. Guo thought for a while and advised her grandson: "Empress Dowager Cixi has tasted all the dishes in the imperial court and the treasures of the sea, but she has never eaten local snacks. You can bring Changcheng snacks to her, so that she can be happy."This sentence gave Yuan Baoheng an idea. He ordered his nephew, Yuan Shikai, who was serving in the palace, to return to his hometown, Changcheng, to find "local snacks".Method1. "Dry-fried Pan Long Eel" carefully selects the ingredients and exquisite workmanship.

The eel must choose natural eel, the color is black and brown, and chili should be red.

The cooking process includes soaking, blanching, frying, and stir-frying.2. Soaking: Use clear water to soak the eel, the main purpose is to remove the internal organs of the eel. Generally, it is soaked for 3-5 days. During this period, the water must be constantly changed until the water becomes clear.3. Blanching: Use 70-80 degree boiling water to blanch the eel, so that it can be fried. The water cannot be too hot, otherwise it will easily burn the eel.4. Frying: Use hot oil to fry, fry until crispy and tender inside.Stir-frying: Use chili, Sichuan peppercorns and other ingredients to stir-fry, stir-fry until the eel expands and can be easily separated.4. Fry: i.e., heat oil and fry until the outside is crispy and the inside is tender;Sauté: i.e., sauté with chili peppers, Sichuan peppercorns, and other seasonings until the eel is fluffy and easily separated.