Madan is located in the south-central part of Henan Province, bordering Lu, and facing the south along the upper reaches of the Yellow River, with a hilly and plain area.Historically a transportation hub, it was named for the messengers and officials who resided and rested here during travel.Madan, as a connecting point between east and west, and south and north, is known as the "belly of Henan Province and the best of the world."

FeaturesSnacksExamples: "Ke-ke" noodles, braised fish, "Zha-guan" and cold fish,ChrysanthemumTofuSuch as "Ma's soup dumplings", "Miyang Five Spices"PorkSuch as "Miyang County's Layered Meat"Buns"Ming Dynasty Three Herbs Duck", "Panji's Noodles", "Qushan Flavor"TaroCake"Qushan"Purple potato"Zha-guan", "Ruanan Stew"Beef"Suiping Bucket Chicken", Five spicesDog meatFive spicesPig trotters"Xiping Salt"Tofu skin.

Braised fish

Introduction

Braised fish is a traditional Chinese dish, belonging to theLu cuisinesystem.Using selected Yellow Riverfish and smallcarp as the main ingredients, after frying, it is seasoned and braised.The fish is fresh and fragrant, with five spices, and has a long-lasting aftertaste.Braised fish is different fromfish andfish soupand the carp soup, you will only know that the authentic snacks of Feng County braised fish are unique.Old people from Feng County all know that the most important cooking method for braised fish is to first useflourto make a paste, and then fry it until golden, then cook it, the key is that this old soup reflects the distinctive characteristics and quality of braised fish, with plenty of fish and delicious soup.MethodIngredients: small carp,

Eggs,

Starch, flourSeasonings: green onions,Ginger, garlic,Star anise, cinnamon, bay leaf,fennel, white mustard, salt, cooking wine,pepper,soy sauce,MSG,basilMethod: 1. Clean small carp, remove scales, gills, and internal organs, wash and marinate with green onion, ginger, salt, and cooking wine for 30 minutes.2. Mix eggs, starch, and flour to make a paste, and coat the small carp.3. Heat oil in a pan to 60%, and fry the small carp one by one until golden brown, then remove and set aside.4. Sauté green onions, ginger, and garlic until fragrant, addsoup, star anise, cinnamon, bay leaf, fennel, white mustard, white mustard, pepper, salt, cooking wine, and fried carp, use ahigh heat

to boil, then reduce the heat and simmer for 40 minutes, season with MSG to taste, and pour into a bowl, sprinkle with basil.Qushan Flavor Taro CakeIntroductionQushan Flavor Taro Cake is a local delicacy in the Tianzhong area. We can not only find this delicious snack on the street, but we can also make it at home.MethodIngredients: 600g of taro (peeled),rice flour, 200g, water 300g,(preserved pork belly), bacon,

shrimp,

mushrooms,

onions.

Or other ingredients you like, about 1/3 of the taro.

Method: 1. Peel and dice the taro into 1cm cubes.Pre-soak shrimp for one night.Cooked (preserved pork belly) and bacon, mushrooms and onions, all cut into pieces.Mix rice flour with water and knead it thoroughly.79. Put all the ingredients in and mix.,81. Add diced taro, season with salt to taste.,Pour into a container with a sieve.Steam in a pot over high heat, then transfer to the container and steam for 20 minutes on high heat and 1 hour on medium heat.The steaming time should be adjusted according to the size of the container.86. After cooling, slice it.onionFry and pan-fry, best served withtomato sauce.）

Steamed bunsIntroductionSteamed buns are a popular Chinese dish.The filling of steamed buns can be changed according to your preference, as long as it is mostly vegetarian. Because the steaming time is short, and it doesn't need oil, so it's not suitable for meat filling.You can use fennel,greensFilling.Note: If the vegetables have a lot of water, you need to use salt to kill the water before mixing into the filling.The eggs can be made usingdumplingmethod, first cook it, then mix it into the filling, or you can directly spread it on top.MethodIngredients: finely chopped chrysanthemum, shredded small green onions (washed with salt and squeezed), the ratio is 1:1.

Seasonings: salt,

vegetable oil, a small amount, Wang Shouyi thirteen spices, minced ginger, minced garlic,

chicken powder, a small amount.Method: 1. Mix the filling and seasonings.2. Make the dough to the softness and hardness ofdumpling skin, roll into circles, the thinner the better, about 1 inch smaller than a normal plate.3.Steam the buns: Place the dough skin at the bottom, and spread the filling on it, leave a 1 cm white edge, and cover with another dough skin. Press the edges tightly and steam.Eggs can be wrappedMedium heat, cover with a lid and steam for about 1 minute, then turn over and steam the other side until both sides are golden.If you want to add eggs, first put a dough skin in the pot, spread the filling, then beat the eggs, add a little salt, and let the eggs solidify slightly, then spread the other dough skin on top, use a spoon or a spatula to press the dough skin around, then turn it over and steam both sides until cooked.

Five Spices Pork Trotters

IntroductionFive Spices Pork Trotters is a popular Chinese dish.Five spices pork trotters, belonging to theSichuan cuisinesystem.This dish is fragrant, oily, rich in gravy, and has a five-spice flavor, which is a combination of flavor, nutrition, and health.

Pork trotters, also known aspig feet, pig hands, the front feet are pig hands, the hind feet are pig trotters.It contains a lot ofcollagenprotein and fat, which can be eaten.How to makeIngredientsOne piece.Cook over medium heat (no oil), cover with a lid, cook for about a minute, turn over, and cook both sides until they are slightly yellow.If you want to add eggs, first place one sheet of dough in a pot, spread with filling, then crack the egg in, add a little salt, and let it partially set, then place the other sheet of dough on top, use a spoon or spatula to press the edges of the dough, turn it over, and cook both sides until cooked.

Five-spice braised pig's trotters

Introduction

Five-spice braised pig's trotters is a Chinese dish that is full of flavor, belonging toSichuan cuisinecategory.This dish has a rich and fragrant aroma, is oily and smooth, has a rich and full flavor, and integrates taste, nutrition, and health benefits.Pig's trotters, also known aspig feetand pig hands, the front trotters are pig hands, and the back trotters are pig feet.Rich in collagenproteinand fat, with a lower fat content than pork, making it a healthy food.

Instructions

Ingredients: one.Ingredients: Star anise, cinnamon, fennel seeds,Pepperand cardamom, combine into five-spicepowder.Recipe(for the five-spice seasoning is to mix star anise, cinnamon,white pepper, cardamom and fennel seeds.The five-spice seasoning is star anise, cinnamon,white pepper and cardamom.

Method: 1, one whole pig's trotters, remove the bones and tie them with cotton thread, along with the pig's feet, put them in water and boil until they are cooked through.This process is to remove blood and impurities.After the first pot of water is drained;2, wash the pot thoroughly and add a little water and 50 gramsof sugar, stir until the sugar is melted, then cook over low heat until the sugar turns yellow.At this time, add appropriate amount of water, salt and soy sauce, and put in the five-spicepowder.Add the pig's trotters. After the water boils, cook over low heat for about 1 hour.3, this dish is already cooked, soft and tender, don't eat it too quickly.Let it cool, preferably in the refrigerator, it will be more tender and flavorful.

Four-ingredient duck

Introduction

Three-ingredient duck stew is a traditional Han Chinese dish from Henan Province, belonging to the Henan cuisine.It is said to be a secret recipe brought back by Xu Da in the Ming Dynasty.This dish is a representative of Civilization Road in Zhubajian City, Henan Province.The soup is light, fragrant and elegant, the meat is tender and juicy, and it is rich in nutrition.

Method

Ingredients: Cherrypeaches, duck,wood ear mushrooms, garlic, dried shiitake mushrooms,winter melon, Chinese herbs, ginger, salt, MSG, pepper.Method: 1, thaw the duck meat, cut into pieces, marinate with salt for 3 hours.2, wash the marinated duck pieces and drain the water, then dry them.3, soak and slice the wood ear mushrooms, steam the duck soup.4, add the duck pieces, ginger and seasonings to a clay pot and simmer.5, add the cooked duck pieces, wood ear mushrooms, winter melon and seasonings to the pot and serve.The soup is light, fragrant and elegant, and the meat is tender and juicy.Noodle soupNoodle soupIntroductionNoodle soup is originated from Fangcheng County, Henan Province, and is a traditional snack.

It is famous for noodle soup made with pea flour.This is a long-standing tradition.

In the Song Dynasty, Su Shi wrote about noodle soup, saying "Made into jade, with emerald oil, tender yellow".

In the Qing Dynasty, noodle soup stalls were already available in Ru Nan.Noodle soup is made with fine flour and fried, so it is named after its thin and yellow appearance.It is authentic, fragrant and not greasy, crispy and chewy, and rich in flavor.

It is easy to eat and digest, and it can be stored for a long time and is also economical.

There were 72 shops, each with noodle soup stalls.Today, Ru Nan noodle soup has improved its production method, and has the characteristics of small, thin, yellow and pure flavor.It won the Henan International Food Street Food Contest in 1996.History and CultureThe Festival of Cold Food is 105 days after winter solstice, and 2-12 days before Qingming Festival.It is to commemorate the deceased with cold food, so cold food is not eaten on this day.Ru Nan people eat fine flour noodles.This noodle soup has been made since the cold food festival.Although it is made with oil, it is easy to digest, and it is a nourishing food for the elderly, children and pregnant women.It is also a gift for friends and family.

Five-finger chicken

Introduction

Five-finger chicken is a delicious and delicious traditional Han Chinese dish, belonging to the Henan cuisine.It comes from Zhubajian.It is said to have been created during the Northern Song Dynasty.The technique is said to have come from the Imperial Kitchen.Because five-finger chicken has strict selection and processing, its finished product is round, without cracks or holes, with a fresh yellow color and a fragrant and juicy taste.Five-finger chicken is best eaten when hot, without oil and without flavor loss.The knife cutting is also very important.

First, cut the chicken in half from the middle and both sides, then cut it into front and back legs, and then cut it into small pieces.

MethodThe production process is strict in selection and processing. The selection is one year or less, with a weight of 1250 grams.The chicken is cut into small pieces and cooked in a clay pot.1, cut the chicken meat into small pieces, add a little salt and ginger, and stir in one direction until the meat is tender.2, mix the flour with water and salt, and knead into a dough.

Divide the dough into 15 small pieces and shape them into round shapes.

Press the dough into a circle and shape it into a 25-fold.

3, steam the dough for 30 minutes.Pea, corn, flour,dumplingIntroductionCorn flour dumplings are a common Han Chinese snack in northern China.These dumplings are soft, fragrant and crispy.The main ingredient is corn flour.It is a popular local specialty in Zhubajian.These dumplings are soft, fragrant and crispy.Mix corn flour,soybeans and mix with warm water.

Method

Ingredients: fresh pea flour, corn flour, wheat flour, sugar, eggs, baking powder, water.Method: 1, mix all ingredients, stir until a thick paste is formed, and let it sit for 10 minutes.2, knead the flour into 15 small dough balls.Roll out the dough and wrap it with pea paste.3, steam for 30 minutes.

Potato, corn

noodlesIntroductionCorn noodles are a common Han Chinese snack in northern China.These noodles are soft, fragrant and chewy.The main ingredient is corn.It is a popular local specialty in Zhubajian.These noodles are soft, fragrant and chewy.Mix corn flour,sweet potato and mix with warm water.MethodIngredients: fresh potato, corn, wheat flour, salt, oil, water.Method: 1, boil the potatoes, peel them, and mash them.2, mix the flour with water, salt and oil.

Egg pie

Introduction

Egg pie is a characteristic snack in Han Chinese cuisine.It has been sold in the northern market since the Northern Song Dynasty.At that time, it was calledsteamed bunor egg pie.Famous production areas include Kaifeng and Xi'an.Egg pie is thin, plump, and has a delicate and rich soup.History and Culture

Egg pie is a traditional snack in Henan Province, China.

It is said to have been created in the Northern Song Dynasty.The main ingredients are:eggs, ginger, salt, MSG, wheat flour, fresh water.Method

1, beat the eggs, add ginger, salt, MSG and wheat flour.

2, heat the oil in a pan and cook until the egg is set.3, remove the egg and cut it into small pieces.Potato, cornnoodles

IntroductionPotato and corn noodles are a common Han Chinese snack in northern China.These noodles are soft, fragrant and chewy.The main ingredients are: potato and corn.

It is a popular local specialty in Zhubajian.

These noodles are soft, fragrant and chewy.Mash the potato and corn, and add warm water.MethodIngredients: potatoes, corn, wheat flour, salt, oil, water.Method: 1, mash the potatoes and corn, and add warm water.Cook the noodles over medium heat until they are soft and chewy.Soybeanspowder, pour into a bowl, mix with warm water, add yeast and stir, cover with a cloth and let it ferment for about 1 hour.Grease the bottom of the pot with peanut oil, heat up, then divide the fermented corn flour dough into small pieces, and form a circular shape with each piece in the palm of your hand, and place it on the bottom of the pot and press it into a pancake shape.

Instructions

Ingredients: fresh bean curd pulp, corn flour, bean curd powder, wheat flour, sugar, eggs, yeast and baking powder, water.Instructions: 1. Mix all ingredients, stir to form a slurry, and let it rest for 10 minutes;2. Heat a pan, brush with a thin layer of oil, use a spoon to scoop the batter into the pan and let it spread naturally;3. Cook over medium heat, when the aroma comes out, turn it over and cook until golden brown.