Anyang City is a county-level city in Henan Province, also known as Yin and Ye, located in the north of Henan Province, at the intersection of Shanxi, Hebei and Henan, with the Taihang Mountains on the west and the Huaibei Plain on the east, it is a regional center city in the Henan north area.The earliest writing system in Chinese civilization, the Oracle Bone Script, and the largest bronze vessel, the Marquis Yi of Zhou Ding, were unearthed in Anyang.Anyang Yin Ruins is the world-renowned and, as far as China can confirm, the earliest capital city ruins of the Shang Dynasty, with the titles " River Capital", "Shang Dynasty Old Capital", and "Capital of Writing".

FeaturesSnacks: Anyang "Three Fried Dishes", Anyang Cao MaSesameSugar, Anyang Fried Three No Adhesives, Anyang Powder Rice, Anyang Braised Dishes, Eight Treasures Fish in a Bag, Dao KuFried Chicken, Stewed Chicken, Buns,RedPlumPeachPeanutPorridge, Anyang Intestine, Knotted Meat, LinzhouStew, LinzhouDumplings, Ling ChiSteamed Buns, Horse Foot StewPancake, Ni TunRoasted Meat, Anyang MeatSmoked Pork, Three No Adhesives, Wan GuLamb Stew.Anyang Powder RiceIntroduction

Anyang Powder Rice is a delicious and flavorful Han Chinese snack, belonging to the Henan cuisine category.

Made from

Peanuts, soybeans, vegetable oil, sesame oil, etc.After the chef carefully prepares the ingredients, a world-renowned traditional snack, Anyang Powder Rice, is formed, which has been passed down through the ages.MethodsMain ingredients: 5000g of prepared powder,Millet 500g

Add ingredients:

WhiteCabbage 1000g, RedRadish 500g,Green onion 100gPreparation method: UseGreen beansto makenoodlesrice noodlesto add, add millet,

yellow beans, peanuts, cabbage,vegetable oil,and then add fragrant oil and green onions, the taste is unique, fragrant, sweet, and soft.It is a traditional food that the people in Anyang Old City love very much.Knotted MeatIntroductionKnotted Meat is a famous Han Chinese dish from Anyang, Henan, belonging to the local representative dishes. The characteristic of this dish is that it is crispy, tender, juicy, and not greasy.Those who don't likechiliwill definitely love it.Knotted Meat is made from the upper part of a pig, because the meat here is very tender and has a good ratio of fat and lean meat.

Methods

Ingredients: 350g of five-spiced pork,

2 eggs, 30g of cornstarch, 10g of cooking wine,2.5g of salt,2g of MSG, 100g of fresh soup, 10g of black deer horn, 10g of green onion, 20g of fragrant,10g of ginger, 20g of soy sauce,

1g of white pepper,

2g of vinegar, 10g of fragrant oilPreparation method: 1. Cut 250g of five-spiced pork into slices, season with salt water and soy sauce, then add 1 egg,100g of flour, mix with flour to coat.2. Heat 1000g of peanut oil in a pot to 70% hot, add the marinated meat and fry until it turns light yellow, then take it out and put it in a bowl, add largeanise,flower, and250g of broth, steam for 40 minutes, then remove the large anise, flower, and green onion, and put it in a bowl.Eight Treasures Fish in a BagIntroductionEight Treasures Fish in a Bag is a masterpiece created by Anyang chef Li Yindou, and it is included in the book "Chinese Famous Dishes".It uses a 1-kilogram live Yellow RiverCarpas the main ingredient, combined with ingredients and seasonings, and steamed after cooking, then add ginger vinegar juice.The ingredients are strictly selected, and the ingredients and seasonings are carefully prepared.The shape is complete and neat, the color is beautiful, the fish is tender and juicy, and the nutrition is rich.MethodsIt uses a 1-kilogram live Yellow River carp as the main ingredient, combined with ingredients and seasonings, and steamed after cooking, then add ginger vinegar juice.

The ingredients are strictly selected, and the ingredients and seasonings are carefully prepared.The shape is complete and neat, the color is beautiful, the fish is tender and juicy, and the nutrition is rich.Anyang Braised Dishes

IntroductionAnyang Braised Dishes is a Han Chinese traditional dish in Anyang, Henan, belonging to the Henan cuisine category.There are many kinds of it.There are "Seafood Braised Dishes" and "Top Braised Dishes" made with exquisite materials and careful craftsmanship;There are also "Line Braised Dishes" made with ordinary materials and cheap prices;There are also "Flat Powder Braised Dishes" made with simple materials.Furthermore, due to the different cooking utensils used, "Clay Pot Braised Dishes" and "Clay Pot Seafood Braised Dishes" have been created.Anyang Braised Dishes are a local famous dish due to its numerous varieties, exquisite ingredients, rich flavor and rich nutrition.Methods

Materials:

Introduction

A masterpiece created by Chef Li Yindou of Anyang, ranked in the "Famous Dishes of China" book.Made with a pound of fresh Yellow River carp.The recipe includes the fish, plus seasonings and sauces, cooked in a steamer with ginger and vinegar.The ingredients are carefully selected, and the seasonings and sauces are diverse and refined.Features: Complete and tidy shape, beautiful and eye-catching colors, tender and delicious fish, rich and flavorful, and nutritious.Methods

Made with a pound of fresh Yellow River carp, plus seasonings and sauces, cooked in a steamer with ginger and vinegar.

The ingredients are carefully selected, and the seasonings and sauces are diverse and refined.Complete and tidy shape, beautiful and eye-catching colors, tender and delicious fish, rich and flavorful, and nutritious.Anyang Stew

Introduction

Anyang stew is a traditional and famous dish of Anyang, Henan, belonging to the Henan cuisine category.

There are many types, such as "Seafood Stew" and "Stewed Vegetables".They use carefully selected ingredients and refined production, such as "Seafood Stew" and "Stewed Vegetables".They use ordinary ingredients and cheap prices, such as "Flat Noodles".Also, they are derived from using different cooking utensils, such as "Clay Pot", "Tofu", and "Clay Pot Seafood Stew".Anyang stew is a local famous dish due to its numerous varieties, exquisite ingredients, rich and delicious soup, and nutritional value.MethodsIngredients:“Shao Guo Hai Hui” (Stir-fried seafood in a clay pot).Fragrant, making you feel satisfied.

Douban

Flat NoodlesPorkGreen vegetablesSeaweedSeasonal vegetables

Method: Residents of Anyang have a great affinity for braised dishes.Weddings, funerals, full moon banquets, and birthday parties, all almost inseparable from braised dishes.Braised dishes, due to their diverse varieties, complete ingredients, rich aroma, nutritional value, and low prices, have become a famous local dish in our city.Braised dishes can be divided into high-end, mid-range, and low-end categories. The best braised dishes are called "Sea Braised Dishes", with carefully selected ingredients and exquisite craftsmanship, also with seafood.Mid-range braised dishes are called "Regular Braised Dishes", equally carefully made, but slightly inferior to "Sea Braised Dishes".Ordinary braised dishes are called "Basic Braised Dishes", with relatively ordinary ingredients and relatively cheap prices.Anyang braised dishes are relatively simple to prepare. You can combine pork, seaweed, seasonal vegetables,PotatoAnd Anyang's unique skin and residue, and cook in one pot.

Niu

Introduction

Niu is a traditional snack from the region.And Anyang's Niu is a prominent one among the Niu family.Niu is similar to a pie but larger, like a meat box but more browned, round like a pie, purple-brown in color, with a bulging center and distinct layers, favored by diners for its large meat, crispy and tender exterior, fragrant without being greasy, and easy to eat.

History and Culture

Niu has a history of more than 300 years, and is equally famous with.“The dough is half a jin in weight, and the layers are eighteen;Fill it with pork fat, and bake it with bean oil;Turn it eight times in the pot, and mix the two oils;It is yellow and crispy, a treat for relatives and friends.” In the area of Niu (now Niu ), where the borders of,,, and intersect, this poem, whose author is unknown, has been used as an introduction by storytellers for centuries.“Niu ” is a unique local traditional food.Method

The production process and ingredients of “Niu ” are also very exquisite.

To use 60℃ warm water to knead dough, and stretch it into long strips, and add fresh pork fat, flower pepper, eggplant sauce, scallions, and salt, and roll it into 18 layers into a circular shape, and fry it in oil until it is hard, then put it into the oven to bake, and turn it over eight times, and add bean oil or other plant oil to it every time, so that the pork fat inside melts and is immersed, and the outside plant oil is immersed.After baking, it is yellow, crispy, and fragrant, without being greasy, and can be cut into pieces with a palm, which is suitable for people with good teeth.If the elderly eat it, they can put it in a cage to steam, which is soft likeCakeand has a wonderful aroma.Pork

Introduction

is a traditional Han Chinese snack from in An양,, which is famous for its sesame candy throughout the region, and its unique techniques have been passed down for more than 500 years.

This sesame candy has a delicate texture, and is crisp, thin, light, airy, and without any residue, and does not stick to teeth or hands.Origin introduction: An양 is a prefecture-level city in Henan Province, also known as and, located at the north-most part of Henan Province, at the intersection of,, and provinces, with the Mountains to the west, the to the east, and is a regional center city in the region.

History and Culture

was created during the 400-year-old Ming Wanli Dynasty.

There are three types:,, and.is the most famous.It is light, thin, and hollow, with a white color and a center filled with walnut and peanut fillings, which is crispy, sweet, and chewy, and rich in nutrients and flavor.Five Spice BeansIntroductionFive Spice Beans is a popular Han Chinese snack in An양, which is made by boiling and pounding dried beans, with,, and other spices.

The finished bean paste is pale yellow, with clear red and green colors, and the various spices have a fresh and spicy flavor.

Method

The preparation of bean paste mainly uses dried beans,,, cold water, and then stir-fried, and finally adds water to cook.The finished bean paste is pale yellow, with clear red and green colors, and the various spices have a fresh and spicy flavor.

Method

The preparation of bean paste mainly uses dried beans, with,, cold water, and then stir-fried, and finally adds water to cook.Put it in a pot and add water, then add peanuts, yellowLean meat, seaweed, and vermicelli, and cook over medium heat, then pour in the bean paste, stir and cook, then open the fire, and add tofu,CarrotsandSpinachand stir-fried sesame seeds to complete.

Crispy.

Introduction

is one of the most popular dishes in An양, which is often eaten by office workers and fans of.is made with as the main ingredient, withOverall, it is color, aroma, taste, and shape perfect., tofu, andIt can be eaten in summer without becoming stale, with its unique characteristics.blood, and cooked in a large iron pot.The key to is the.It is made by adding,, tofu,, and cooking in a large iron pot.The is cooked until it is soft and chewy, and the, tofu, and add flavor and nutrition.The finished is a delicious and healthy dish.History and Culture

Emperor visited, and brought.

The Emperor was very satisfied with, and it was immediately recorded.Therefore, was brought to the imperial court and became a famous dish in the imperial court.

Later, many chefs fled to other places due to their living conditions, so spread to other places.

Method

Ingredients: 10 duck eggs (with a deep yellow color preferred), 1.5 grams of water powder, 3 grams of honey, 1.2 kilograms of water, good large oil, 1.5 grams of, 20-30 pieces of flower knife or small rabbit shape, salt water, 2-3 drops.Method: 1. Wash 1.2 kilograms of water, add white sugar, and dissolve it, then add honey.

2. Add the duck eggs to the water and stir until soft.

"3. Add the water powder and honey to the duck egg mixture, and then strain it through a 80-mesh sieve.4. Heat the oil in a pan until it is hot, then pour in one-fifth of the duck egg mixture and stir-fry.If the egg mixture is soft, add the remaining honey mixture to the egg.Then pour the remaining egg mixture into the pan and stir-fry over low heat."When the egg mixture thickens, add oil, and stir-fry vigorously.When the surface of the pan is smooth and shiny, add the prepared flower knife or small rabbit shape and stir-fry.Stir-fried three ingredientsIntroductionAnyang Stir-fried Three Ingredients is also calledLotus Flower

Egg, a traditional Anyang dish and one of the masterpieces of the Henan "Hundred Gardens", often participates in provincial famous dish competitions and ranks first.

Stir-fried three ingredients is mainly made with

Egg yolk, plusLotus Flower SugarStir-fried three-colored vegetables, with…White SugarHigh-quality powder, and high-quality oil, stir-fried to perfection.It is named after the non-stick pan, with excellent color, aroma, taste, and shape, soft and oily, and sweet.History and CultureDuring the Qing Dynasty, Emperor Qianlong toured Anhui, and the local officials, including Governor of Anhui, had "Stir-fried Three Ingredients".Emperor Qianlong was very pleased, and immediately recorded the recipe.From then on, "Stir-fried Three Ingredients" became a court dish.

Later, many chefs fled to other places due to living conditions, which led to the spread of "Stir-fried Three Ingredients" in other regions.

MethodsIngredients: 10 egg yolks (preferably deep yellow), 1.5 ounces of water powder, 3 tablespoons of lotus flower sugar, 6 ounces of white sugar, 1.2 pounds of water, 3 ounces of high-quality oil, 1.5 pounds of lotus flower cake, and 2-3 drops of salt water.Methods: 1. Cut the lotus flower cake into 20-30 pieces, about 1.2 inches long, 6 inches wide, and 3 inches thick, arrange around the edge of the plate, and chop the remaining pieces into small pieces for later use.2. Add 1.2 pounds of water to the pot, add white sugar, and melt. Add lotus flower sugar, cool and pass through a sieve.3. Add egg yolks, water powder, and mix with chopsticks. Add cooled brothand 1 pound of sugar, add a few drops of salt, and pass through a 80-mesh sieve to filter out impurities.4. Heat the pot on the fire, add oil until hot, pour in one-fifth of the egg yolk, stir, and cook until the egg is set. If it is too hard, add the remaining sugar water.Then pour the remaining egg yolks into the pot, slowly stir and cook over low heat.

When the egg is cooked, add oil, stir and add more oil while constantly stirring, until the surface of the non-stick pan is smooth and without honeycomb, add the remaining oil and stir-fry, then pour into the plate. Finally, arrange the lotus flower cake or decorative pieces around the "Three Ingredients".

Ingredients: 10 egg yolks (preferably deep yellow), 1.5 oz water starch, 3 tbsp rock sugar, 6 oz white sugar, 1.2 lbs water, 3 oz good oil, 1.5 lbs candied fruit, 2-3 drops of salt water.

Method: 1. Wash and cut the candied fruit into 1.2-inch long, 6-inch wide, and 0.5-inch thick shapes, enough to form a border around the plate. Chop the remaining pieces into small pieces for later use.2. Add 1.2 lbs of water to the pot, add white sugar, and dissolve. Then add rock sugar, let it cool after heating.3. Add egg yolks to the water starch, stir with chopsticks, add 1 lb of cooled sugar syrup.Add a few drops of salt water, then pass through a 80 mesh sieve to filter out impurities.4. Heat oil in the pot until the oil is hot, then pour out the oil. Wipe clean;Then add 1 oz of good oil, pour in one-fifth of the egg liquid, stir and cook, then add the remaining sugar syrup if the mixture is too hard.Then pour the remaining egg liquid into the pot, cook over low heat, stirring constantly.When the egg liquid thickens, add oil, vigorously stir and add oil constantly until the surface of the pot becomes smooth and glossy, then add the remaining large oil to the pot, stir and flip, pour into a plate. Finally, arrange the cut candied fruit shapes or flower patterns around the plate, and sprinkle the chopped candied fruit on the "three-colored vegetables".When the egg mixture thickens, add oil and stir vigorously, adding more oil as needed, until the surface of the pan is smooth and free of bubbles.