is a county-level city under the jurisdiction of Henan Province, also known as Eagle City.Located in the central part of Henan Province.The geographical coordinates are between 33°08′N and 34°20′N, and 112°14′E and 113°45′E.The scenic and tourist area of 5A-level stone people mountain (Yao Mountain), Stone Man Beach National Forest Park, Bai Gui Mountain Scenic and Tourist Area, Zhao Ping Lake Scenic and Tourist Area, as well as dense jungles and undulating mountains are all located within the city.

FeaturesLocal snackslamb soup, Henan styleSteamednoodles,cured meat,meat pie, (Jia County noodles), soy sauce chicken, spicy dry pottofu, braisedpork belly,sheep stew,radishstewedbeef brisket,(sand pot)，buy rootgrilled chicken， (Ru Zhou)noodles,hand-torngreen onion oilcake， (Wugang hot tofu), saltytapioca pudding， (Ye County noodles).

Spicy dry pot tofu

Introduction

Spicy dry pot tofu is a local snack with characteristics in Wugang City, and is widely eaten in both urban and rural areas. Small vendors push homemade wooden carts on the streets and alleys, selling freshly made tofu, making spicy dry pot tofu a unique local flavor.Spicy dry pot tofu is one of the famous local snacks in Wugang City, and has been praised by tourists.

Method

Spicy dry pot tofu is a local snack in Wugang City. Its preparation uses traditional gypsum,soup, but only uses the specially prepared stock to cook the tofu, which makes the tofu soft, tender, and easy to eat. Then, add spicy sauce, garlic sauce,bracken fernsauce and other seasonings, which makes the taste more delicious.

Hand-torn green onion oilcake

Introduction

Thishand-torn cakeis actually hand-tornlayered cake, which is similar to a typical layered cake, but is fluffier and crisp, with a fragrant aroma of wheat. It is best to eat with your hands, which is a unique experience.

Method

Ingredients:Wheat flour（medium-strength flour), boiling water, green onion, salt,MSG，white pepperpowder, oil

Method: 1. Prepare wheat flour, boiling water, green onion, salt, MSG, white pepper, and oil.Pour the boiling water into the wheat flour and knead it into a dough.3. Knead the dough with your hands until it forms a smooth ball.4. Be careful when kneading the dough, as it can be too hot. The dough should be translucent.5. Cover the dough with a damp cloth and let it rest. If not, you can also use plastic wrap.At this time, chop the green onion and use the green part to make the cake look better.6. Roll out the dough into a rectangular shape, about 30cm long and 20cm wide.7. Heat the oil in a pan, and brush the dough with oil.8. Grab one end of the dough and roll it in a clockwise direction until it forms a circle. Then, roll the other end in a counter-clockwise direction to the center.9. Brush a little oil inside the circle, and flip the dough over.10. These two steps are very important. The dough should be well-oiled to create distinct layers, and each layer should be crispy.The more circles you make, the more layers you will have.If you like the aroma of green onion, you can add some chopped green onion into the dough. I have found that it is easier to cut and roll the dough when it is well-kneaded.9. Press the dough flat with your hands, and then roll it into a cake with a rolling pin.10. Sprinkle some chopped green onion and salt on the surface.11. Place the side with chopped green onion and salt on the stove, and first cook the other side.12. After cooking one side, flip it over and cook the other side. Then, sprinkle some chopped green onion and salt on the cooked side.13. The salt in the salt and pepper can be adjusted according to personal preference.14. After cooking, you can cut it into small pieces or use chopsticks to pick it up and eat it.15. Serve with a side of homemade pickled radish.Radish and beef brisket stew in sand pot

Introduction

Radish and beef brisket stew in sand pot is a local specialty of Pingdingshan.

It is a simple and delicious home-cooked dish.You don't need to add too much water, and it's okay to add more water, because the soup is also delicious.The dish is made with original ingredients, so there are no added spices.It has the effects of nourishing and warming the body.It is a healthy and nutritious food for the season.MethodIngredients: beef brisket,

white radish

Ingredients: Beef shank,Seasoning:ginger, green onion, salt.Method: 1. Wash and cut the beef brisket into pieces, then blanch it and drain the water.Place the beef brisket in the sand pot, and add water to cover the beef. Add green onion and ginger.2. Cover the pot, bring to a boil over high heat, then reduce the heat and simmer for at least 1 hour and 30 minutes.

3. Peel and cut the radish into chunks, add it to the sand pot, and add salt. Simmer until the radish is soft.beefIntroductionbeef is a local specialty of Shangxian Village, and is also one of the main sources of income for the entire village.It has a long history and is exported both domestically and internationally. It is a delicious, colorful and digestive food, and is also a healthy and nutritious food for the elderly.beef is produced in Shangxian Village, Shangdi Town, 1 kilometer west of Shangdi Town.beef is now a well-known brand in the province, and is sold throughout the province.Method

Carefully select, cut, marinate, and cook with

salt,

chili, MSG, sugar, green onion, ginger, white pepper,star aniseand other ingredients, and then cook with appropriate fire.

The more you eat, the more delicious it will be, and it will make your appetite.

(Ding Ji Lamb Soup)Introductionlamb soup is made with a special formula and special ingredients, so the soup is delicious and authentic. "Old Ding, give me a bowl of lamb soup, less chili", and this phrase has already become a familiar phrase for the regulars at Ding Ji Lamb Soup.“Okay, brother Prophets, I'll make it for you.”MethodIngredients: 1000g lamb, 200g sweet honey, 200g dried land mustard, 200g dried gourd, 200g Sichuan pepper, 100g (huai niu ji), 50g (shangbei gu)Method: ⑴ Cut the lamb into pieces, remove the skin and fat, and wash it.⑵ Add the lamb, dried land mustard, dried gourd, Sichuan pepper, (huai niu ji), and (shangbei gu) to the pot, add water and bring to a boil. Simmer for about 10 hours, then strain the broth, remove the meat, and add sweet honey, and then cook until it thickens.

Dingshi lamb soup

Introduction

Dingshi lamb soup is made with secret seasonings and special recipes, with fresh and delicious soup, and pure taste. "Old Ding, give me a bowl of lamb soup, less chili," before even entering the door, regular customers of Dingshi lamb soup, Old Yang, shouted.“Okay, brother, you can find a seat first, and we'll come back later,” Old Ding said while serving a steaminglamb soup.pot.Mentioning the Dingshi lamb soup in Lingtou Township, Ruozhou, is known and known throughout a radius of a hundred miles.The author came to interview Dingshi lamb soup, Old Ding was enthusiastic and hospitable, a bowllamb soupwas quickly served, the first thing that came to mind was the aroma of scallions and the authentic aroma of soup, white like milk, and tasted greasy and delicious, after drinking a bowl, the whole body felt refreshed and energetic.While drinking lamb soup in Lingtou Village, Group 3, Yang Liu, a hearty man, was eating happily, saying, "This soup is refreshing, energizing, and flavorful."

Recipe

Ingredients: 1000g beef, 200g honey, 200g dried earthworm, 200g returning body, 200g Sichuan cuttlefish, 100g Chinese ginseng, 50g North ginseng.

Method:⑴ Remove the skin from the beef, remove fat and tendons, wash and cut into slices or strips⑵ Put all the beef, dried earthworm, returning body, Sichuan cuttlefish, Chinese ginseng, and North ginseng into the pot, add water and cook over high heat for about 10 hours, collect the concentrated broth, remove the residue, and then add honey and cook until it becomeswheat floursugar-like, ready to eat.

Henan steamed buns

Introduction

Henan Steamed Noodles is a very famous Han ethnic traditional snack.The steamed noodles popular in Henan, also known asBraised Noodles.In simple terms, it involves first coating fresh noodles with oil and steaming them in a steamer, then addinggreen vegetablesalong with seasoning, stir-fried or steamed twice to achieve a flavor-rich yet chewy effect.The green vegetables paired with steamed noodles are quite versatile and can generally includebean sprouts，snow peas，bean shoots，leeksand tomatoes, etc.I prefer meat noodles, and I also add a small piece of neck meat.Steamed noodles are easy to make, and it's convenient to cook meat, vegetables, and staple foods in one pot, making them both delicious and chewy. I think they are the most chewy noodles.

Method

Ingredients:Pork belly100~150g, preferably slightly fatty,Chinese cabbageandgreen beansand long, short bean sprouts, ginger,soy saucesalt, 500g of quick-cooked noodlesInstructions: ① Steam the noodles in a steamer with boiling water. After the pot boils, cook for 10~15 minutes and then take it out. Set aside. ② Cut the pork belly into thin slices, not too thin, otherwise the meat slices will fall apart after steaming.

Bell pepperCut into pieces, and ginger into slices or minced (I used bean sprouts this time).③ Place the meat slices in a container, add appropriate amount of salt and soy sauce, and mix well. Heat oil in a pan, heat, then add minced ginger,cook the meatand then add the bean sprouts and stir-fry for a while, then add appropriate amount of soy sauce, water and salt, cover the pot and simmer for a few minutes before taking it out.Note: The amount of soy sauce, salt and water should be more, aiming for a soup-like consistency, slightly salty, and with a rich color (because the noodles don't contain salt, the soup is used to season and color the noodles).④ Place the steamed noodles in a frying pan and mix with the cooked vegetables. Use chopsticks and a spatula to combine them well. Ideally, after mixing, the noodles should be almost completely coated with a slightly colored sauce, and the soup should be absorbed and mixed with the noodles without leaving too much residue.Therefore, it's difficult to control the amount of soy sauce, salt and water when frying.⑤ Spread a damp cloth (if you don't have a damp cloth, you can also spread a large piece of white cabbage leaves) on the steamer rack. Evenly spread the noodles on the steamer rack, then cover the pot tightly (you can also use a weight on the pot lid), steam with boiling water for 20~30 minutes, and then take it out.Gexian Noodles

Introduction

Gexian Noodles is a carefully crafted and uniquely flavored snack with a history of over a thousand years.

It is a famous snack in Gexian, Henan Province, often referred to as Gexian Noodles.In the late Qing Dynasty,wheatnoodles replacedbuckwheat noodlesoffering a better taste and nutrition.Gexian Noodles, formerly known as"River Loach", also known as"Living Noodles". It is a popular snack in northern and northwestern China.Gexian Noodles have a long history, dating back to more than 1400 years ago, when people used a cow horn with 6-7 small holes, with holes as large as a thick thread, to boil the flour in the cow horn and cook it in boiling water to make noodles.MethodIngredients:Ingredients: Noodles,

tomatoes

IngredientseggsTomatocucumber,duck eggsCucumbersesame seedsand chili oil.Preparation: 1. Boil the noodles, then just cook them, no need to worry about them.2. Place the noodles in a bowl and season them.3. You can use tomatoes and eggplantto make the soup, then add cucumber, duck eggs, and sesame seeds, and finally add the main seasoning—chili oil (the easiest and best way to make chili oil is to first clean the chili peppers with clean tissue paper, be very careful not to wash them, otherwise it will affect the taste and may splatter during frying).When the oil is hot, pour it into the bowl with the chili.4. Cook until 7, then put it in the bowl with the chili.

5. Cook for about 20 minutes on medium heat, then turn off the heat and let it sit for 5 minutes.6. To make a delicious sauce, you can add a little bit of water, soy sauce, and sugar to the cooked noodles.）；7.Zhangji Hard DumplingIntroductionZhangji Hard Dumpling is a delicious and popular Han ethnic snack, which is a food for the Lantern Festival.

It is produced in Zhangji Village, Hong Zhuang, Yang Township, Heng County, Pingdingshan City, Henan Province (the "Le Gong Good Dragon" legend comes from the county).

Every Lantern Festival (the eighth day of the twelfth lunar month), a large number of buyers will drive to Zhangji Village to buy hard dumplings, and there are often situations where the hard dumplings are still in the pot, and people are already waiting in line. This situation continues until the twenty-eighth day of the twelfth lunar month.

MethodIngredients:Main ingredients: Noodles,

tomatoes

Ham meat buns: prepared ingredientseggsGreen beancucumber,duck eggsShiitake mushroomssesame seedsand chili oil.Preparation: 1. Boil the noodles, then just cook them, no need to worry about them.2. Place the noodles in a bowl and season them.3. You can use tomatoes and eggplantto make the soup, then add cucumber, duck eggs, and sesame seeds, and finally add the main seasoning—chili oil (the easiest and best way to make chili oil is to first clean the chili peppers with clean tissue paper, be very careful not to wash them, otherwise it will affect the taste and may splatter during frying).4. When the oil is hot, pour it into the bowl with the chili.

5. Cook for about 20 minutes on medium heat, then turn off the heat and let it sit for 5 minutes.6. To make a delicious sauce, you can add a little bit of water, soy sauce, and sugar to the cooked noodles.7.Chicken with Soy SauceIntroductionChicken with Soy Sauce is a delicious and flavorful Han ethnic dish.Cut the whole chicken into large pieces, put it in cold water, and after boiling, remove the foam, then take out the chicken pieces.Cook in soy sauce

The chicken is first cut into large pieces, then boiled in soy sauce, and finally fried.

Method

Ingredients:Main ingredients: Noodles,tomatoesHeat oil in a wok, add chopped green onions and ginger to release fragrance, then add chicken cubes and stir-fry to release oil, pour in cooking wine for aroma;chickenDoubanjiangsoy sauceFiresugar, 500g of quick-cooked noodlesInstructions: ① Cut the whole chicken into large pieces.

② Add the chicken pieces to a pot and pour in soy sauce and sugar, then boil on medium heat for about 20 minutes.

③ Add quick-cooked noodles to the pot and stir-fry for about 2 minutes.

121|Zhangji Hard Dumpling2 Red chili and green chili, chopped into small pieces, chopped green onions and ginger⑶ Heat oil in a wok, add chopped green onions and ginger to release fragrance, then add chicken cubes and stir-fry to release oil, pour in cooking wine for aroma;IntroductionZhangji Hard Dumpling is a delicious and popular Han ethnic snack, which is a food for the Lantern Festival.

It is produced in Zhangji Village, Hong Zhuang, Yang Township, Heng County, Pingdingshan City, Henan Province (the "Le Gong Good Dragon" legend comes from the county).

Every Lantern Festival (the eighth day of the twelfth lunar month), a large number of buyers will drive to Zhangji Village to buy hard dumplings, and there are often situations where the hard dumplings are still in the pot, and people are already waiting in line. This situation continues until the twenty-eighth day of the twelfth lunar month.

MethodIngredients:Main ingredients: Noodles,

tomatoes

Select special flour, adopt the method of repeatedly fermenting and non-fermented flour, first use high heat and then use low heat, steam inside and bake outside, the finished bun is white and fluffy, layered and tender, bottom is crispy and soft, fragrant and delicious, pure wheat flavor, long-term storage will not mold or crack.