Shouchu is famous for its rich history, with over 200 historical sites, including the well-preserved ancient city of Shouchu, one of the four ancient cities in China.Shouchu is the birthplace of merchants, commodities, and commerce, hence its name "the source of the three merchants".It is also the birthplace of "fire culture". In ancient times, one of the "Three Sovereigns",, invented artificial fire here.

FeaturesSnacksAnping Fried ChickenStir-fried chickenFried chicken, fried ice, Liu's in East GateBeefWindy braised meat, smoked shrimp, Guo Village Meng familySteamed chickenGao JiaDumplingLi MinLambSoup, Ma familySteamed buntraditional preserved dishPumpkinSweet bean pasteCakeNingling Li familyGreen beanSticky rice, family five-spice fish, Ren LakeDog meatWhat soup, soup, steamed chicken, four dishes, steamed chicken, smoked shrimp,, congee, lamb stew

Guo Village Meng family steamed chicken

Introduction

Guo Village steamed chicken is one of the traditional famous dishes in Shouchu (Shouchu City, Guo Village Town), with a history of over 300 years.The characteristics of this product are: fragrant, colorful, tender, complete, not greasy, long-lasting aftertaste, such as taking the chicken's two legs out of the pan and shaking it gently while it's hot, the meat will separate and fall into the pan.

In the 1950s, Meng Zhao, the maker of Guo Village steamed chicken, twice attended the Henan Province Technology and Technology Exchange Conference, and was named "Steamed Chicken Expert" and "Steamed Chicken Technician" by the province.

How to make

Ingredients: 10 chickens, wildginsengone, dried tangerine peel…10 grams,star anise…10 grams, clove…2 grams, smallfennel…2 grams, salt…50 grams, honey…300 grams, nutmeg…5 grams, orange peel…13 grams, star anise…2 grams, cinnamon…3 grams, white bark…5 grams, cardamom…3 grams, Sichuan pepper…3 grams

Production process: selecting chicken → slaughtering → processing → shaping → oiling and coloring → adding ingredients → simmering in fire

Anping Fried Chicken

Introduction

Anping Fried Chicken comes from.Anping Fried Chicken is a traditional Han ethnic snack in Anping Town, passed down by the family, and has a history of over 100 years.Heat the wok, heat the oil until 60% cooked, put in the chicken, small fire, keep stirring, stir until the chicken skin is wrinkled, then addchili pepper，black pepper, yellow wine,soy sauce,,white sugarandMSG,ginger,scallions. After the chicken is cooked, add red oil, sesame oil,sesame seeds, and remove.

How to make

Ingredients: chicken, dried chili pepper, black pepper, ginger, scallion, a little bit of, yellow wine, red oil, salt, soy sauce, white sugar, MSG, sesame oil, sesame seeds

Method: 1. First, remove the wings, head, and neck of the chicken, and cut off the legs.Slice the chicken body into strips about 1 inch wide and 1 inch long.Place the chicken pieces in a container, add yellow wine and soy sauce, and marinate.

Cook the wok, heat the oil until 60% cooked, put in the chicken strips, small fire, keep stirring, stir until the chicken skin is wrinkled, then add chili pepper, black pepper, yellow wine, soy sauce.After cooking, add white sugar and MSG, ginger, scallions.

Gao Jia

Lamb SoupIntroductionThe clear City River surrounds a small ancient city, which has a very old name, " ". In the following dynasties, it was renamed.

In 1953, the counties of and merged, and the new county was established in. The original was renamed.

The most famous snack in now is lamb soup. Lamb soup is sold in every restaurant both inside and outside the old town of, and it is available every season. People who dine in always drink a bowl of lamb soup because 's lamb soup has a special taste.How to makeUse healthy and fresh mountain lamb, use and kill immediately. First, boil the lamb bones in oil to make old soup. Start cooking at 4:00 AM every day. Add 19 traditional ingredients, including white bark, black pepper, cinnamon, star anise, fennel, chili pepper, etc. during cooking. Cook with fresh lamb. After the lamb is cooked, take it out for later use.When eating, cut the lamb into thin slices and put it in a bowl. Rinse with boiling soup three times, then add seasoning, MSG,scallions,and, and then pour boiling soup over it."Three Clear" refers to the top layer of oil, the middle layer of soup, and the bottom layer of meat, which is clear and transparent.It is delicious and fragrant.

Also served with

bread

for a delicious meal.Water-boiled bunIntroductionWater-boiled bun, also known as water-boiled bun, originated in Shouchu's ancient city,, and is a traditional Han ethnic snack in.

The finished product is colorful and delicious, with a crispy outer layer and a soft inner layer.

Since the sugar in the sauce is water, the bun needs to be soaked in water after frying, so it is called water-boiled bun.It is said that Ming Dynasty official (from Shouchu) always used this water-boiled bun when entertaining guests.The history and culture of ShouchuA guest from the historical city of Shouchu, without exception, is satisfied when eating Shouchu's water-boiled bun.Shouchu's water-boiled bun is renowned throughout China, and foreign guests also praise it.Shouchu's water-boiled bun, also known as water-boiled bun, originated in the ancient city of.Shrimp fried vegetablesIntroductionShrimp fried vegetables is fragrant, delicious and has a strong flavor, which is characterized by: rich color, delicious, thick soup, and thorough cooking.Soup,, is one of the famous snacks in Henan Province.During the Qing Dynasty, old chef always used shrimp fried vegetables to entertain important guests.In the Republic of China, chefs and further improved the cooking and presentation, and promoted it to market snacks.How to make

Main ingredients:

, shrimp, seasonings include chicken skin,mushrooms,gelatin, chicken broth, etc.Cooking method: Fry the flour with oil. Then slice the shrimp, chicken skin, mushrooms, gelatin, and chicken broth. Simmer in fire until the soup thickens.

What soup

Introduction

What soup is a local specialty of, with delicious taste, fragrant aroma, rich nutrients, and can be eaten in winter and summer.The origin of what soup is said to come from 's "chicken".During the Qing Dynasty, Chef Guan Heqing would often invite important officials to his home to enjoy his signature shrimp dishes.During the Republic of China, chefs Chen Sirong and Chen Siming further developed the cooking techniques of this dish, and it became a popular street food.

Recipe

Main Ingredients:Wheat GlutenShrimp, Chicken SkinShiitake Mushrooms,Agar-agarChicken and Duck Soup, etc.

Instructions: Fry the wheat gluten in hot oil until cooked through, then cut into pieces, and add the shrimp, chicken skin, shiitake mushrooms, agar-agar, and chicken and duck soup. Simmer in a pan over low heat until the sauce thickens.

What Soup

Introduction

This dish is a local specialty of Xaya, with its color, aroma, and taste being excellent, with a high calorie content, and is suitable for both winter and summer.The legend originated from the "Pheasant Chicken" of Peng Zu.Chicken soupSoup, withChickenAs the base, accompanied by wheat bran, noodles,PepperAnd other ingredients, it is fresh, fragrant and spicy, with a unique flavor, which is deeply loved by people.

Historical and cultural

As early as more than 4300 years ago, the Chinese culinary master—Peng Zu, presented pheasant soup made with wild pheasant and wheat bran to Emperor Yao, and was praised by Emperor Yao, and settled in the Great Peng Clan (now Xuzhou).Pheasant soup is the predecessor of soup, which can be said to be the earliest soup and food of the Chinese nation.There are records in "Say Yuan·Miscellaneous", such as "Do not eat for seven days, and no quinoa soup". In the famous work "Mo Zi Non Confucianism", it is recorded that "Confucius is poor and cannot eat quinoa soup"."Li Ji·Internal Rules" says: "Soup, take the meat of cattle and sheep, three in one, cut into small pieces.With two grains of rice, one meat, and mix it into bait, and cook it."The "soup" mentioned here is similar to modern soup.In the Qing Kangxi period, "Yizhou Zhi·Rank" listed 16 kinds of products, including "Soup".Legend has it that soup was the breakfastDrink of ancient Westerners.Introduction

Generally through three steps: selecting materials, making soup, and making soup.

The main ingredients are:Old henMeat, rice, green onions, ginger, five-spice powder, salt,FlourAnd so on.Taking chicken soup as an example, it is usually produced in units of 300 bowls of soup, requiring 10 old hens, 250 grams of rice, 750 grams of green onions, 1500 grams of ginger, 150 grams of five-spice powder, 750 grams of salt, 1000 grams of soy sauce, 150 grams of pepper, 5000 grams of flour, 120 grams of MSG, water and a small amount of oil and vinegar.To make chicken soup, heat it until it boils, add chicken and rice, simmer for 3 to 4 hours, take out the chicken and separate the bones, then put green onions, ginger, salt, pepper, five-spice powder, soy sauce into a bowl and stir evenly, add the chicken together into the pot, simmer for 10 to 12 hours.After simmering, add flour and water to make a paste, and cook it.To drink, add MSG and stir.Put the cookedChickenSlices, pour with chicken soup, add a little soy sauce and vinegar, and it becomes a delicious chicken soup.Moreover, the egg flower is not cooked, but directly poured with boiling soup.In order to avoid the smell of raw eggs, the chef must have sufficient strength and precision, hold the boiling soup at a height of 50 cm, and pour the boiling soup down with a flick of the wrist, with high temperature and speed, and a bowl of egg flower is poured down with great momentum.Some people also add sand ginger, cardamom, dried tangerine peel, cinnamon, purple beans (peeled), fennel, small fennel, jade fruit, broad cumin, white lily, good ginger, black pepper and other medicinal ingredients to increase the warming and digestive function.Savoury pancakeIntroductionSavoury pancake is a unique Han ethnic snack in Shuzhou.It is crispy, fragrant and not greasy, with a pleasant mouthfeel.Eating it in moderation has the unique effects of clearing heat, detoxifying, suppressing fire, and reducingFat.

It was a court delicacy during the reign of Emperor Kangxi.

Now it is still the favorite of many people.

Savoury pancakeIntroductionThe savoury pancake from Chende, a town in Yancheng, is a delicious Han ethnic snack, belonging to the Henan cuisine.It is a family recipe passed down by the ancestors of the people in Chende, and has a history of more than 300 years.Chende savoury pancake is divided into sweet and savory.It is crispy, fragrant and not greasy, and the mouthfeel is pleasant.Eating it in moderation has the unique effects of clearing heat, detoxifying, suppressing fire, and reducingFat.In the past, it was a court delicacy during the reign of Emperor Kangxi.Now it is still the favorite of many people.

Introduction

The five-spice, five-spice is a local snack in Xay, which has a history of more than 200 years.It is said that in the Qing Dynasty, Emperor Qianlong listed it as a tribute, and it was also made into a delicious snack.The five-spice is made with 200 grams of fresh river fish as the main ingredient, and is made into a delicious snack.The five-spice, five-spice is made with 200 grams of fresh river fish as the main ingredient, and is made into a delicious snack.

The five-spice, five-spice is made with 200 grams of fresh river fish as the main ingredient, and is made into a delicious snack.The five-spice, five-spice is made with 200 grams of fresh river fish as the main ingredient, and is made into a delicious snack.

The five-spice, five-spice is made with 200 grams of fresh river fish as the main ingredient, and is made into a delicious snack.

The five-spice, five-spice is made with 200 grams of fresh river fish as the main ingredient, and is made into a delicious snack.The five-spice, five-spice is made with 200 grams of fresh river fish as the main ingredient, and is made into a delicious snack.The five-spice, five-spice is made with 200 grams of fresh river fish as the main ingredient, and is made into a delicious snack.The five-spice, five-spice is made with 200 grams of fresh river fish as the main ingredient, and is made into a delicious snack.The five-spice, five-spice is made with 200 grams of fresh river fish as the main ingredient, and is made into a delicious snack.The five-spice, five-spice is made with 200 grams of fresh river fish as the main ingredient, and is made into a delicious snack.The five-spice, five-spice is made with 200 grams of fresh river fish as the main ingredient, and is made into a delicious snack.The five-spice, five-spice is made with 200 grams of fresh river fish as the main ingredient, and is made into a delicious snack.The five-spice, five-spice is made with 200 grams of fresh river fish as the main ingredient, and is made into a delicious snack.

The five-spice, five-spice is made with 200 grams of fresh river fish as the main ingredient, and is made into a delicious snack.

The five-spice, five-spice is made with 200 grams of fresh river fish as the main ingredient, and is made into a delicious snack.Also, "Sweet and Fragrant Chicken"After tasting it, Emperor Kangxi found it delicious.From then on, it became a dish in the imperial palace, and was often presented, and the "Peng Zu Sweet and Fragrant Chicken" became famous and prosperous.The Peng family originated from Pengzhuang, Ying County, Shandong. Due to disaster, they moved to Chendian Township, Yuzhou County, Henan.Peng Zu Sweet and Fragrant ChickenRenamed toChendian Sweet and Fragrant Chicken|The Peng family is known for its sweet and fragrant chicken making skills.The skills have now been passed down to the seventh generation grandson, Jing Fu Min.Currently, the products are sold in Beijing, Shanghai, Shaanxi, Guangdong, Shenzhen, etc.

Recipe

Made from refined flour, pure fragrant oil, pure white sugar, and salt dough.The process involves seven steps: mixing ingredients, making flower shapes, adding water, kneading dough, cutting, and deep frying.

Ruanjia Wu Xiang Zao Yu (Ruanjia Five Spice Fermented Fish)

Introduction

is a traditional dish from Xaya, passed down from the ancestors of, with a history of over 200 years.It is said to have been listed as a tribute dish during the Qing Dynasty's Qianlong reign.uses approximately 200 grams of fresh, plump crucian carp, a local specialty of Xaya Lake, as the main ingredient.The fish is not gutted or scaled, the internal organs are removed, and it is then marinated, deep-fried, and cooked with various seasonings.The finished product has a golden yellow color with a touch of red, a strong and authentic aroma, and a unique bone, crisp, and tender texture. The fish meat is fresh and nutritious.It can be eaten hot or cold, and is a delicious and healthy dish for banquets and meals.History and Culture

is a traditional dish from Xaya, passed down from the ancestors of, with a history of over 200 years.

It was listed as a tribute dish during the Qing Dynasty's Qianlong reign.Recipe

Ingredients: 200 grams of fresh, plump crucian carp, a local specialty of Xaya Lake, as the main ingredient.

Instructions: 1. Gut and scale the fish, remove the internal organs. 2. Marinate, deep-fry, and cook with various seasonings.

The finished product has a golden yellow color with a touch of red, a strong and authentic aroma, and a unique bone, crisp, and tender texture. It is fresh and nutritious.It can be eaten hot or cold, and is a delicious and healthy dish for banquets and meals.Hot or cold, it's not greasy and doesn't have a fishy taste, making it a delicious dish and a great accompaniment to meals.

Introduction

, in 2000, was awarded the title of "Shizhou Traditional Flavor Snack" by the Commercial and Trade Bureau of Shizhou and the Shizhou Traditional Flavor Snack Appraisal Committee, and was also recognized and named by the government.

History and Culture

Legend has it that during the Battle of Pengcheng, Liu Bang's troops were defeated and scattered by the Chu army. Liu Bang, with a remnant force, retreated to Mount Mangshan, where he had initially launched his rebellion. The area was familiar to him, making it a relatively safe place.

It was the height of summer, and Liu Bang was both hot and thirsty. When he could no longer bear it, he suddenly discovered a small hut on the roadside, and stopped to ask for water.The owner of the hut was an old woman. Hearing that Liu Bang was there, she quickly brought out a bowl ofPorridge and a few steamed buns, and respectfully presented them to Liu Bang: "Liu Bang, I am sorry, I only have this much food. Please accept it."Liu Bang gratefully ate the porridge and steamed buns, and felt refreshed.He asked the old woman, "What is this delicious food?"The old woman replied, "It's just a simple home-cooked meal."Liu Bang asked about the recipe for this simple home-cooked meal.The old woman then told Liu Bang about the recipe.Liu Bang was fascinated by this recipe, and immediately named the steamed bun "Water-boiled Bun."Recipe, made with refined flour, fresh beef,

Rice flour, fragrant oil, green onions, ginger, and Sichuan peppercorns, etc. ten kinds of ingredients. It is made by making dough, mixing, rolling, shaping, and boiling in water.

The freshly made water-boiled buns are hot, fragrant, golden yellow, shiny, and inviting.Rice VermicelliMade with over ten ingredients, including small mill fragrant oil, scallions, ginger, Sichuan peppercorns, etc., through fermentation, stuffing, dough rolling, and steaming.Steamed buns, freshly out of the pot, are steaming hot, fragrant, golden in color, shiny, and mouthwatering.