， ， 475 ， 110Capital of the Shang Dynasty, the city of Chaoguo, and the capital of the Zhou Dynasty, the first large feudal state, were both located in Chaoguo.

FeaturesSnacks：BlackSesameRice cakes, sweet dumplings, Juxian sticky riceFriedJuxian meat, Liuyang dumplings, WangjiBeefWu Zhuang dumplings, XiaoheChinese cabbageYixingRoasted chickenJuxianNoodles.

Hot pepper soup

Introduction

， ，BreakfastA common soup-based dish in China.Commonly found on the streetsMorning snack， ， ， ，“ ” “ ”， ，Wood ear mushroomsYellowChinese cabbage，Lamb，Glutinous rice.Rice vermicelli，Noodle soup made from a broth prepared in proportion from over 30 kinds of natural Chinese herbs, with the addition of pepper andchiliandbone brothHot pepper soup, with a fragrant and spicy flavor.，

History and culture

，， ，

Pepper was introduced to China during the Tang Dynasty.The "Three Kingdoms" story is likely just a fabricated attempt to elevate oneself.， ， ， ，Hot and sour soupand meatPorridge， ， ， ，， ，GingerPepper,Star anise，Therefore, the main flavor of Henan hot and sour soup is sour and spicy.， ， （ ， ）

， ， ，， ，，

During the Jingde year of the Ming Dynasty.， ， ，， ， “ ”， （ ），， “ ”

Method

（ 30 ） 1.6 ， 10 ，Flour1.5 ，Noodles（ ）500 ，Seaweed100 ，Tofu150 ，Spinach250 ，Ground pepper15 ， 8 ， 20 ， 10 ，Vinegar500 ， 150

Craft Divided into three processes: raw material processing, noodles, and soup making.

（1）（ ）；；， ， ；；，

， 2 ；Fresh ginger, washed and cut into or minced into grains.

（2）， 1 ， ；， ， ，， ， ，

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about 5 kg of water in the pot, add freshLamb broth, then successively add noodles, seaweed, fried tofu and salt, boil over high heat, then add some cold water to make the soup pot slightly boiling.Take up the glutinous rice noodles, and shake it into large thin sheets, slowly soak into glutinous rice noodles (the large sheets of glutinous rice noodles are stirred with a chopstick),After boiling, stir the soaked glutinous rice noodles into a thin slurry (remove the water above), slowly pour into the pot, while stirring with a chopstick, until evenly mixed, add five-spice powder, ground pepper, and mix well, then add spinach, the soup will be ready after boiling.Pour in fragrant vinegar and sesame oil when eating.

Wu Zhuang dumplings

Introduction

Wu Zhuang dumplings, also known as a traditional specialtynoodlesThe maker uses a dumpling bed to place and sit on a lever to directly squeeze and stretch the noodles into strips and cook in the pot, this traditional and unique way of food making has been continuing until now, and is a unique and famous local food in northern China.Shanxi Quwo dumplings are the earliest, in Yancheng and Linfen, Pingcheng, you can see dumpling shops everywhere on the streets, locals joke that "Quwo dumplings can apply for" cultural heritage, which shows the love of local people for dumplings.Mongolian Ulaan Chabu, Henan Jia County, and Shanxi Tangdong, and Mongolian West-Central, Gansu East-Dong, Ningxia Salt Lake also have dumplings.MethodIngredientsPrepare: noodles,TomatoesNoodles with dried vegetables are also common in Datong, Shanxi, Southwest Inner Mongolia, East Gansu, and Yinchuan.

Eggs

Cucumber,Quail.Sesame seedsChili oilCucumberMaking steps: 1, soak the noodles, after soaking, you don't need to worry about it, just cook the vegetables (generally, it takes 40-50 minutes to soak in cool water, but it cannot be cooked with water, because the noodles are already cooked, if cooked, it will become a soup);2, put the noodles in a bowl and make a sauce;3, you can use tomatoes andEggplantto make sauce, then add cucumber, quail eggs, sesame seeds, and finally add the main seasoning - chili oil (the easiest and best way to make chili oil is to rub the chili with a clean tissue, be careful not to use water, otherwise it will affect the taste and will splash on the body when frying);4, heat in oil to 7, when it is hot, pour the chili into the bowl with chili.

Yixing roasted chickenIntroduction3. Can be made with tomatoes andeggplantfor stew, then add sliced cucumbers, quail eggs, and sesame, and then add the main seasoning – chili oil (The simplest and most delicious way to make chili oil is to clean the chilies with clean paper towels, be careful not to wash them with water, otherwise it will affect the taste and splash when frying) 4. Once the oil is hot, pour it into the bowl with the chilies.

Xiying Jiang Roasted Chicken

Introduction

Jiang Xing's signature dish is carefully prepared with high-quality ingredients.It uses fresh, locally raised chickens, and the entire process, from slaughter to finished product, is carried out through more than ten steps, strictly following traditional methods.It is served with a variety of expensive Chinese herbs and aged broths.Jiang Xing's signature dish is visually appealing, with a bright and vibrant color, a unique flavor, and a tender, juicy texture, with nourishing properties.

Historical and cultural significance

Jiang Xing's signature dish is equally famous as Daoqi's signature dish.During the Qing dynasty, Mr. Jiang Liancheng (pen name Lao Bi) based on traditional family recipes, combined with imperial roast chicken techniques, repeatedly improved the roast chicken, making its color, aroma, taste and shape all excellent. Later, it was widely sold throughout the region.Jiang roast chicken in Yixing is known for its excellent color and taste, and is affordable. It was originally as famous as Zhang roast chicken in Daokou, Yixing, and now Jiang roast chicken in Yixing still has the highest sales in the county.

Preparation method

Ingredients: 10 healthy chickens over one year old, wildpeppersa bunch of spices, 10g dried tangerine peel, 10g star anise, 2g cardamom, 2g small fennel1g, 50g salt, 300g honey, 5g nutmeg, 13g orange peel, 2g caraway seeds, 3g cloves, 5g white bark, 3g galangal, 3g dried peppersProcessing: Chicken selection→slaughtering→processing→shaping→oiling and coloring→cooking with ingredients over low heat

Angels' tea

Introduction

The hometown of 470+ households in Jiuyang Town, Chuan County, Hebi City, Henan Province, is known for its delicious spring.

Spring in the village has a pure white color, without any impurities, and a round shape, soft and tender, thin skin and a lot of filling, and a sweet taste. It is soft and tender to eat, with a fresh aroma.The filling of the spring is thick, fragrant, and soft, and the small particles not only melt in the mouth, but also retain a certain chewiness.The skin of the spring is delicate and sticky, with elasticity.In contrast, the spring without good quality is rough and lacks elasticity, without a distinct color, and the taste is often too sweet or too oily.Now, the spring in the village is becoming more and more famous and sold throughout the country.It was named "One Village and One Product" by the Ministry of Agriculture.Historical and cultural

The spring in the village has a long history and is famous.

As early as the Tang Dynasty, there were people from the village of Jiuyang in the Tang Dynasty, who set up stalls and sold spring.It is said that during Emperor Taizong's Eastern Tour, he was sick due to poor diet, and ate spring in Jiuyang, and his appetite and health were quickly restored. He asked his entourage to give everyone a bowl of spring, and also took the spring seller back to the Xianyang Imperial Palace as a cook. In addition, he changed the January 15th Lantern Festival into a Spring Festival, asking everyone to eat spring on this day to promote national prosperity and family harmony.Preparation methodIngredients: driedwalnut

peach

kernel 150g, sweet rice 50g, sweet rice flour 150g, almonds 100g, smalldates50g, flour,gingera small amount.Preparation method: 1. Put the flour and water in a bowl, add ginger, almonds, and a small amount of flour, then add a small amount of water and mix well, place it on a board, and use a knife to cut into 1.5cm squares.2. Put the sweet rice flour in a basket.Place the spring filling in a sieve, soak in cold water, pour it into the basket, and shake it with your hands to let

the dough be covered with sweet rice flour, and do this 3 times.3. The walnut kernel is washed twice with boiling water, peeled, and chopped. The small dates are washed and soaked in cold water for 12 hours.4. Put the sweet rice, walnut kernels, and small dates in a bowl, add 200g of water and mix well, then grind it once with a mortar and pestle.5. Rinse the spoon with clean water, add white sugar, and boil it.6. After boiling, remove the foam, then quickly add the walnut kernel paste, and stir until it becomes a porridge.7. Once cooked, pour it into a bowl, and add the cooked spring to complete.DumplingIntroductionThe steamed dumpling is a traditional Han Chinese snack from Hebi, Henan.The dough should be kneaded and rested well, and the dough should be smooth.1. Wash the spoon thoroughly, add white sugar, and cook over heat until the sugar is dissolved. Remove any foam, and quickly add the walnut paste, stirring until it forms a porridge-like consistency. Cook until done, and serve in a bowl. Add the cooked glutinous rice balls.

During baking, the temperature should not be too high to avoid burning.

Preparation method: 1. Mix the flour and water, and knead and rest for 20 minutes.

2. Divide the dough into 60 pieces, and divide the dough into two sizes, one slightly smaller than the other;Then, in the case of a small piece, press it with sesame seeds, dried tangerine peel, and a small amount of flour, and wrap the other piece, then press it into a circle.Then use your right hand to rotate it continuously with your left hand, and use a knife to cut it evenly.Then, brush a little honey on it, and press the edges with your hands to form a circle.BaoziIntroductionThe Baozi is a Chinese snack, a classic steamed bun with a fluffy, soft and savory filling.It is made from wheat flour and cooked in a steamer.It is often eaten with a variety of fillings, such as pork, vegetables, and eggs.Beijing's soup dumplings are not only visually appealing but also have a unique and exquisite filling, with the meat and broth together, providing a comprehensive taste of northern Chinese cuisine, including noodles, meat, and soup.

Historical and cultural significance

Beijing's small soup dumplings have a history of over 100 years.They are one of the famous foods in Beijing.The ingredients for small soup dumplings are carefully selected and processed.They use pork back leg.Porkand lean meatas the filling, with fine flour for the dough, and stir-fried over heatto cook.

Method

Main ingredients: 1000g flour, 600g warm water, 700g porkand five-spice porkand 280g gelatin,and 160g crab meat,and 40g each of soy sauce,and 100g lard, and chili seasoning.Auxiliary ingredients: 6g of rice wine, 8g of sesame oil, 5g each of white sugar, scallions, and ginger,15g of fine salt, and 1g each of black pepper and MSG.Method: 1. Mix flour and water and knead thoroughly, letting it rest for a while;2. Chop the pork into a mince, and chop the crab meat into small pieces. Heat lard in a pot, and stir-fry the crab meat and crab roe with ginger to extract the crab oil, then mix it with the minced pork, gelatin, soy sauce, and rice wine.3. Roll the dough into a long strip, and cut it into 4 pieces per 50g, then roll it into a round shape, and add the filling and pinch to form a dumpling. Steam in a steamer for 10 minutes.Steamed Double-Ered DumplingsBrief introductionSteamed double-ered dumplings are a traditional Han snack from Henan, China.The dough should be well kneaded and rested;

The temperature should not be too high when baking to prevent burning.MethodIngredients: 2500g flour, 1000g old yeast, 17.5g edible salt, 25g eight-corner powder, 50g sesame oil, 200g sesame seeds, 50g sugar, and appropriate amount of fine salt.Method: 1. Pour flour into a basin, and dissolve the old yeast in warm water (1250ml in summer and autumn, 1500ml in spring and winter), and pour it into the basin. Knead with your hands until a soft and pliable dough forms, and let it rest for 20 minutes.2. Roll the dough into long strips, and cut it into 60 dough pieces. Roll each piece into a cone, and pick up one end with your left hand, and pinch off a small piece (the first piece should be slightly smaller than the second piece) with your right hand.

Then, shape the dough on the table and flatten it, and brush it with sesame oil, eight-corner powder, fine salt, and oil made from flour, and place the second small piece in it, and seal the mouth with your hand. Then, flatten it into a circular shape with your hands.Then, use your right hand to rotate it repeatedly, and use your left hand to cut it into flower patterns (to expose the filling), and brush it with sugar, and press the edges with your hands to make a round pancake with a thick center and thin edges.

Dab a little water, pick it up with your left hand, and sprinkle sesame seeds on the surface, and stick the sesame side down, and bake it in the oven until it turns golden yellow and is cooked.

Jishan Sub-shaped CakeBrief introductionJishan Sub-shaped Cake is a traditional Han snack from Jishan County, Henan Province.

Sub-shaped cake is also called stone cake, and it gets its name because it is baked on stones. It has a history of over 1000 years.

Jishan Sub-shaped Cake uses high-quality flour, along with oil and chopped green onions, to make a dough, and then add meat to the dough, and bake it on hot stones. Finally, pour a boiled egg on top and bake it.

The dough is soft and juicy, and the boiled egg and meat are tender, making it a delicious snack.MethodIngredients: 2500g flour, 1000g old yeast, 17.5g edible salt, 25g eight-corner powder, 50g sesame oil, 200g sesame seeds, 50g sugar, and appropriate amount of fine salt.Method: 1. Pour flour into a basin, and dissolve the old yeast in warm water (1250ml in summer and autumn, 1500ml in spring and winter), and pour it into the basin. Knead with your hands until a soft and pliable dough forms, and let it rest for 20 minutes.2. Roll the dough into long strips, and cut it into 60 dough pieces. Roll each piece into a cone, and pick up one end with your left hand, and pinch off a small piece (the first piece should be slightly smaller than the second piece) with your right hand.

Then, shape the dough on the table and flatten it, and brush it with sesame oil, eight-corner powder, fine salt, and oil made from flour, and place the second small piece in it, and seal the mouth with your hand. Then, flatten it into a circular shape with your hands.

Then, use your right hand to rotate it repeatedly, and use your left hand to cut it into flower patterns (to expose the filling), and brush it with sugar, and press the edges with your hands to make a round pancake with a thick center and thin edges.

Dab a little water, pick it up with your left hand, and sprinkle sesame seeds on the surface, and stick the sesame side down, and bake it in the oven until it turns golden yellow and is cooked."Stone bread" is also known as "stone bread", it is named because it is baked oneggsand rocksBakingmaking, which has a history of over a thousand years.Stone bread uses high-quality flour, combined with oil, scallions, etc., to make "fire bread", and then add meat strips to the scorching hot goose eggs to roast, and finally pour in eggs to bake.The fragrant "fire bread" with soft and tender eggs and meat strips, is juicy and delicious.

Method

I saw Master Xu put oil and salt into the kneaded dough to make the dough, and then add the meat filling in the middle of the dough, and put the dough on a flat pan covered with stones.SkilletThen heat the stones to bake the dough until it is half cooked, and then take it out, cut the dough and pour in egg liquid, then add soft and tender eggs and meat strips, which is juicy and delicious.

Black Sesame Cake

Introduction

Hebei snack Black Sesame Cake, similar to Beijing'spie, using sesame or beans as filling.The difference is that it mainly usesglutinous rice flourto make the dough, which wraps fragrant and crispy black sesame, has a unique aroma, and is very tempting.MethodIngredients:

Glutinous rice flour, black sesame, sugar, lard

Instructions: 1. Wash the sesame and put it in a pot to cook, slowly roast the sesame until fragrant;2. Put the roasted sesame in a sealed bag;3. Use a rolling pin to grind the sesame into powder;

4. Add appropriate amount of sugar and lard;5. Put on disposable gloves and mix well;6. Mix glutinous rice flour and wheat flour in a ratio of 4:1, prepare warm water and dough;7. Add a little water and stir with chopsticks;8. Then knead it into a smooth dough by hand;9. Roll it into long strips;10. Divide it into evenly sized pieces;11. Roll it into balls and press it into a circle;12. Put the sesame filling in the middle;13. Wrap it into a ball;14. Brush oil on the surface;15. Put the dough ball in the pot and press it into a circular shape;16. Then brush oil on the surface again, and bake both sides to a golden color.Brush the skillet with oil.Place the dough balls in the skillet, pressing them into circular shapes.Brush oil on top of each ball and cook until golden brown.