Jiaozuo City is located in the northwest of Henan Province, north of the Taihang Mountains, bordering Shanxi's Jin City, south of the Yellow River, and facing Zhengzhou and Luoyang, east of Xinxiang and west of Jiyuan.Jiaozuo was formerly known as Shanyang and Huizhou, and is one of the early activity centers of the Chinese nation. The existing sites include the Culture, the Yangshao Culture, and the Longshan Culture.

FeaturesStreet foodChen Er's ChickenRoasted Chickenand Crispy Skinwith Riceand Huofu Nao TangPorkand CongeeNoodlesand Jin Xian's Roasted ChickenDumplingsand SpicyDuckWings, Grandma'sEggplantandGreen BeansNoodles, Ma Ji's Roasted Chicken, and ZhouStir-fried Noodlesand Zhou's Dumplings, Three Cooking, and MountainLeeksStir-friedEggsandYamCrispy, Shan Yang District's Small Roasted Pork Ribs, and Bamboo ShootsStir-fried Chickenand West Wo's Braised Pork, and Dried FishSteamedEggplant, Fragrant Chicken Stewed with Ginger, Zhang SanBaozi.

Huofu Nao Tang Pork

Introduction

Huofu Nao Tang is a traditional Han Chinese dish from Henan Province, belonging to the Henan cuisine.It originated in the city of Qin Yang in Henan, and is said to have a history of more than 100 years. It has been passed down to this day, and there is a saying that "the dragon meat in the sky, the donkey meat on the ground". It is said that when Emperor Qianlong toured the area of Huqing, he tasted the pork from Huqing and praised it.It is a unique delicacy of Jiaozuo.The term "Nao Tang" refers to a refined version of the aged broth obtained through modern processing techniques. Nao Tang is rich in protein, collagen, vitamins, and other nutrients, making it a healthy dish.History and CultureHuofu Nao Tang originated in a small alley in Qin Yang, which was already famous during the Ming and Qing Dynasties, and reached its peak in the late Qing Dynasty.

The legend is that a family named Dong in that alley slaughtered a donkey after finishing their farming, carefully processed it, and sold it on the street. To everyone's surprise, it was immediately sold out, and they started selling donkey meat from then on.

Over time, the donkey meat became more delicious, and more and more people started to sell it. Families such as Hu, Jin, Wang, and Xu emerged.Because Qin Yang was the capital of Huqing in ancient times, it was a prosperous area, with merchants from all over the country gathering here to trade meat.As a result, Huofu Nao Tang became famous throughout the region, and the alley was named "Donkey Meat Alley", which has been passed down to this day.MakingHuofu Nao Tang selects ingredients carefully: it doesn't choose donkeys that are too old or too young, it doesn't choose meat that is too thin or too fat, but only chooses donkeys that are between three and five years old.

The preparation is also very particular: the temperature of the broth is the most critical. In the early stage, use high heat, boil and then press the meat, if using high heat, it will make the meat fibers become too thick, and overcooking will damage the meat's nutrients and shape.

When cooking, select appropriate Chinese medicinal herbs as seasonings, especially the preparation of Nao Tang, which is a unique and unique technique.Mountain LeeksStir-fried Eggs

IntroductionMountain

Leeks, Stir-fried Eggs

Although this dish seems very ordinary, it has a different flavor in Jiaozuo. It is a truly home-style dish.ChickenEggs are pure and natural, these eggs are small but become golden yellow after stir-frying, and are combined with authentic mountain leeks, which are spicy and fragrant.If you use water instead of oil when stir-frying, the effect will be better.MakingIngredients

100-150g fresh leeks, 2 eggs, appropriate amount of oil and salt.

Method: Wash the leeks and cut them into small pieces. Crack the eggs and whisk them in a bowl. Heat the oil and pour the eggs into the pot, then stir-fry until the eggs are cooked, and add the leeks and stir-fry until cooked.Zhang San Baozi

Introduction

Zhang San Baozi is a popular street food, the founder of Zhang San Baozi is Zhang San Chun, who is the third son of Zhang San, so people call his baozi Zhang San Baozi.

Zhang San Baozi is known for its excellent quality and low price, and its triangular shape.

Water-boiledBaozi, the three types of baozi have the characteristics of yellow, crispy, and crunchy. EspeciallyThe filling of the baozi is unique in flavor, the meat filling is not only soft and delicious, but also oily and fragrant. The soup in the baozi overflows, creating a wonderful aroma.Therefore, Zhang San Baozi has been popular and sold out since it was first opened, and its fame has spread throughout Jiaozuo and surrounding areas.MakingIngredients1000g flour, appropriate amount of leavening agent, 750g meat filling, appropriate amount of vegetables, 50g oil, a little sesame oil, and appropriate amount of chicken essence.

Method: Baozi is a food made by mixing flour, water, sugar, etc., and adding meat, vegetables, and bean curd filling. It is then steamed in a steamer. The finished product has a semi-spherical shape.

In some parts of China, baozi is calledDumpling1000g, yeast, 750g meat, vegetables, 50g vegetable oil, a little sesame oil,Shan Yang District Yam CrispyIntroduction

Yam Crispy is crispy, delicious, and very addictive. It is not only delicious but also nutritious.Yam contains a lot of protein, various vitamins, and beneficial trace elements and sugars. It can regulate the human immune system and strengthen the immune system.Yam may not look very impressive. Its outer skin is a brownish color, and its shape is a thin cylinder. The flesh is white and firm, with a slightly sour and sticky taste when chewed.However, "the appearance is deceiving", according to ancient records, eating yam has the functions of "improving hearing and eyesight" and "extending lifespan". It is very beneficial to human health. Moreover, yam is also known for its ability to regulate physiological functions, recover from illness, and help women and children to strengthen their bodies. Therefore, yam is known as "food medicine".

Making

Materials

250g yam,BlackSesame15g seasonings:

100g white sugar

Method: 1. Peel the yam, cut it into strips, add oil, and fry until it is cooked and floating.2. Heat the pot with alargefire, add oil to melt the sugar, then add the fried yam and stir-fry until it turns into a golden-brown color.3. Add the fried yam and stir-fry until it is fully coated with sugar.4. Before serving, sprinkle chopped black sesame seeds.

Chen Er's Roasted ChickenIntroductionChen Er's Roasted Chicken is the most delicious roasted chicken. Chen Anxu (nicknamed Chen Er) learned to roast chicken from his neighbor, Han Shi, in 1938. After Han Shi passed away, Chen Anxu started to roast chicken himself.His roasted chicken is delicious and well-known throughout Jiaozuo and the surrounding areas.People often call his roasted chicken "Chen Er's Roasted Chicken".Making

Ingredients: 1 whole chicken (about 500g), peeled

125g sweet potatoes

2 slices of ginger, 1 stalk of green onion, 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of sesame oil, 1 teaspoon of salt, 1 teaspoon of white pepper, 1 tablespoon of cornstarch mixed with 2 tablespoons of water.The roasted chicken made by him is delicious and well-known in several counties west of Jiazhou and in the area of Xinxiang.The locals call his roasted chicken "Chen Er Yan roasted chicken".

Recipe

Ingredients: half a chicken (about 500g), peeledChestnuts250g, oil,Salt,Gingerscallions,Green onionswhite sugar, appropriate amount of five-spice powder.

：1. ， ，2. ， ， ， ， ， ，

Crispy chicken

Introduction

，Treats for fever and heat, promotes saliva secretion, reduces obesity, and helps with postpartum recovery.Pig meat， ，Drinking the soup can quickly relieve the symptoms of restlessness, dry cough, constipation, and difficult labor caused by insufficient saliva.Recipe

Watermelon

/ ：Xu Liang's handmade noodles：

：1. ， ， ，2. ， ，3. ， ， ，4. ， ，

Introduction

Xu Liang's handmade noodles are a traditional snack in Jiaozhou, Henan.

Recipe，， 1 ， ， ， ， ， ，

Shiitake mushrooms

：shiitake mushroomsBamboo Shootswinter bamboo shootsBean sproutsFriedVinegar

： ， ， ， ， ， ， ， ， 10， ， ， ， ， ， ，Soy sauce,Chili peppersGreen onion oil，Mix well and eat.Jin Xian's baked bread

Introduction

Jin Xian's baked bread is a famous snack in China.

Jin Xian shao bing is a famous Han Chinese dish.The snackhas meat, lard, sugar, crystal, triangle, bean,， ，date,clay,hawthornRecipe20， ，60

Baked bread, dough making, filling making, and baked bread, filling wrapping, shaping, and baking.

Bamboo shoots fried with chicken20， ，60

Introduction

Put

，Chicken legsMeat, marinate with seasonings for half an hour.Star anise，Chicken meat，， ， ，， ，chicken，

Recipe

：Spring bamboo shoots200 ， 3 ， 5 ，Cooking wine20 ， 5 ， ， 10 ，Lemona few drops of juice

：1.2. ， ，3. ， ， ，4. ， ， ，

Wu Zhi oil tea

Introduction

Wu Zhi oil tea is a famous local snack in Henan.Porridge， ， ， ，，Peanuts, sesame seeds, and small-ground oil, as well as other ingredients such as， ， ，， ， 24，FennelThe history and culture ofWu Zhi oil tea is famous since the Qin Dynasty.， 206 ， ，

，：“ ， ?

According to historical records, in 206 BC, during the Chu-Han conflict, Liu Bang and Yang Shang lived in Wude County, and lived in a house owned by a family named Lü.

Lü lived on a diet of paste, tea, and cooked food, and after three months, Liu Bang recovered.Liu Bang wrote a poem: "Excellent food from Wude, and paste is better than a banquet.". After Liu Bang became emperor, he could not eat paste in Chang'an, so he summoned Lü to the palace and appointed him as a fifth-level oil tea master, and designated oil tea as imperial cuisine.During the Tang Dynasty, the poet Li Shangyin wrote about Wu Zhi oil tea: "Fragrant and nutritious, and brewed with a cup.". Wu Zhi oil tea became popular during the Qing Dynasty under the reign of Emperor Yongzheng.

At that time, the Yellow River repeatedly breached in Wu Zhi, destroying a large area of farmland, and the people were in dire straits. The Qing Emperor personally inspected the river in Wu Zhi.It was Wu Zhi's county magistrate, Wu Shilu, who invited a chef named Zhu to make oil tea for him.The Emperor was very pleased and praised: "Wu Zhi oil tea is as delicious as jade, and its flavors are better than any delicacies.". He ordered that oil tea shops be opened in Wu Zhi to serve the officials, and Wu Zhi oil tea became famous.During the Republic of China, due to prolonged droughts and famine, people from Wu Zhi migrated to other areas, such as Shaanxi, Gansu, Hubei, and Jiangsu, and sold oil tea for a living.Thus, Wu Zhi oil tea spread throughout the country.In 1978, the Wu Zhi County organized a "Quick Meal Oil Tea Powder" trial group, and introduced the traditional techniques of the famous oil tea master Zhu Lao Mi, and was guided by the technical experts of the Provincial Commercial Affairs Research Institute, after hundreds of times of trial and error, in March 1980, it was successfully developed, and then the Wu Zhi County Oil Tea Factory was established.Recipe

It is called "tea", but it is actually porridge.

The main ingredients are refined wheat flour, and before making porridge, you need to fry the flour with oil, so people call this porridge "oil tea".

The ingredients for Wu Zhi oil tea include refined wheat flour, pearl starch, peanuts, sesame seeds, small-ground oil, and wild mountain yam, as well as 24 types of high-quality spices such as fennel, star anise, cinnamon, cloves, loquat, cumin, and cardamom.Its main ingredient is refined wheat flour, which needs to be fried in oil before making porridge, hence people call this porridge "oil tea".Besides refined wheat flour, the main ingredient of Wuzhi oil tea is pearl starch, peanuts, sesame, small grind oil, and wild yam, as well as 24 kinds of high-end spices such as fennel, Sichuan pepper, cinnamon, clove, loquat, star anise, and seeds.