Nanyang, commonly known as "Wanyan", is an ancient city located in the Nanyang basin, one of the largest basins in China's southeast. It is known for its strategic location, with its head facing Mount Wuling and its feet resting on the Han River.Historically, Nanyang was the home of Qu Yuan, the famous patriot poet, and Zhuge Liang, the strategist. It was also the site of the famous Qin-Chu Battle of Danyang and the Three Visits to the Peach Tree, a story from the Three Kingdoms period.Today, Nanyang is home to the first hub of the South-to-North Water Transfer Project, the Taocha Canal.

FeaturesSnacksNew Village Noodles, Bowang NoodlesPot PiesDengzhou Hot Soup, Dengzhou Nest Noodles, Dengzhou Oil Noodles, Fangcheng Radish, FangchengSteamed BunsFangchengLambDumplings, Guan TanFried ChickenHuang River MouthSteamed BunsDumplings, Tongbai Hot Soup, WangdianFire Roasted ChickenChicken, Old ZongPeachPot PiesHoney GlazeRiceLotus RootNanyangSteamed Dishes, Inner XiangPot PiesSteamed Buns, Soup, Sand PotFish HeadSteamed Buns, Tongbai Hot Soup, WangdianFire Roasted ChickenNanyangSteamed Chicken

New Village Noodles

Introduction

New Village Noodles, also known as Zhang Fei Noodles, are a traditional Han Chinese noodle dish from Nanyang.They are a popular snack.The noodles are said to have originated in the late Eastern Han Dynasty, when the brothers Liu, Guan, and Zhang were stationed in New Village. Zhang Fei, known as "the leopard-headed and thunderous warrior," was reportedly dissatisfied with the softness of the noodles.To satisfy this "bridge-crossing and powerful" general, the chef experimented and refined the recipe to create these "flat noodles."Zhang Fei was delighted with the new noodles and praised them highly.

As a result, "New Village Noodles" became popular throughout the region, including the areas of Wanyan, Luo, and Jinxing in western Henan, and the areas of Jing, Xiang, in northern Hubei.

PreparationGenerally made with beef or lamb, and seasoned withchili peppers,sesame seeds,ginger,black pepper,

star anise,

cinnamon,and other 20 spices.The preparation involves selecting tender beef or lamb, cutting it into small pieces, and then stir-frying the spices in oil until fragrant.Then the meat and spices are added to the pan and cooked until the meat is fully cooked and the sauce has thickened.The finished noodles are then served hot and are often garnished with chopped green onions or other vegetables.Dengzhou Nest NoodlesIntroductionDengzhou Nest Noodles originated from Wuhan's hot pot noodles, a traditional Han Chinese dish.When it was introduced to Dengzhou, Henan, it was further developed and enhanced, with the addition of green bean sprouts and beef.Dengzhou Nest Noodles is a spicy and flavorful dish that is very popular in the region.The noodles are made from fine wheat flour and are stir-fried with beef, green bean sprouts, and a spicy sauce.The dish is often served with a side of dumplings or steamed buns.History and CultureThe origin of hot pot noodles is said to be from a legend about a food vendor named Li Bao, who sold noodles and soup in the area of Hanlou Street in Hankou, Wuhan, in the early 1930s.One day, when the weather was very hot, many unsold noodles were about to spoil.Li Bao was worried that the noodles would become stale and rotten, so he decided to cook the remaining noodles and dry them.Inadvertently, he knocked over an oil pot, which spilled oil on the noodles.Li Bao realized that the noodles were already cooked and covered in oil, so he decided to mix the noodles with the oil and re-dry them.The next morning, Li Bao cooked the noodles with the oil and served them with the usual condiments, which were hot, fragrant, and delicious.People quickly bought the noodles and enjoyed them.When someone asked him what kind of noodles he was selling, he proudly said, "Hot Pot Noodles."From that day on, Li Bao sold hot pot noodles.Not only were the noodles delicious, but they were also very popular, and many people came to learn how to make them.PreparationIngredients: 200g of ground pork, 250g of fine wheat flour, 50g of dried chili peppers, 1 tablespoon of chopped green onions, 1 tablespoon of cooked white sesame seeds, 1/3 tablespoon of chicken powder, 1 tablespoon of soy sauce, 1 tablespoon of vinegar, and 1 tablespoon of， ，White flour， “ ， ”， ，

Dengzhou Wuzi noodles

Introduction

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Historical and cultural

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Recipe

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Huang He River steamed buns

Introduction

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Recipe

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Xuan Miao Zhai cuisine

Introduction

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Introduction

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Historical and cultural

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Recipe

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Guo Tan roasted chicken

Introduction

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Historical and cultural

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Recipe

， (Roasted chicken) ， ， —— —— ——This product uses carefully selected ingredients, with appropriate proportions, fine cutting, moderate cooking, and perfect heat.The finished meat is tender, the bones are crispy, and the skin is intact. When eaten, the meat and bones are automatically separated, making it delicious and not greasy.It is rich in various nutrients, high in protein and low in fat, with unique health benefits.， ，

Fangcheng lamb noodles

Introduction

Fangcheng lamb noodles are very famous in Yannan, no matter where you go in Yannan, you will always see restaurants on the street with Fangcheng lamb noodles written on the door, as a local from Fangcheng, I generally don't go in to eat, because I know that no matter how authentic it is, it can't be made like authentic Fangcheng noodles, I will only go in to eat when I have time and have a longer time away from home, after eating, I feel a sense of comfort, but I can't really taste the authentic, heartwarming taste of hometown noodles.

Instructions

Ingredients: 500g flour, 100g lambtofu skin20g,noodles20g, 20g yellow flower,wood ear mushrooms20g, 10g scallion, 10g ginger, 1 tsp fennel seeds, 2 star anise, 1 piece of cinnamon, 5g coriander seeds, 1 piece of cardamom, 2 pieces of bay leavesdried tangerine peel5g,coarse salt5g, 5g dried tangerine peelgoji berries5g, 5g star anisechicken brotha little salt

Instructions: 1. Mix flour and salt, add water to make noodles, knead for about 30 minutes, set aside.Cut the lamb into small pieces, blanch in hot water to removeblood and foam;2. Wrap fresh ginger, scallion, fennel seeds, star anise, cinnamon, cardamom, bay leaves, coriander seeds in gauze, and make a spice bag.Boil a pot of boiling water, add the spice bag and lamb, cook for more than 30 minutes to makelamb soup3. Wash the tofu skin and cut it into strips, after soaking the noodles, cut them into long pieces, yellow；flower,noodles, wood ear mushrooms, wash and soak in water, tear the wood ear mushrooms, wash and cut the scallion into pieces, set aside;4. Knead the dough into a long strip, then cut it into small pieces, then roll it into about 3cm wide rectangular pieces, then use your hands to stretch it into thin noodles, and then cook it in the pot;5. After the lamb soup boils, add the noodles, gently stir, wait until the soup boils again, then addbean curdstrips, noodles, yellow flower, wood ear mushrooms, cook until the noodles and ingredients are cooked, add a little cooking wine, salt, and chicken broth, drizzle a little fragrant oil, sprinkle with scallions, and finally, it's successful.Quick-fried noodles

Introduction

Quick-fried noodles is a delicious and delicious Han Chinese noodle dish, which belongs to

Lu cuisinecategory.It is popular in the north of China, and its origin is Shandong.ShrimpPut in warm water to soften;beanssproutsWash and drain;cabbageWash and cut into pieces, set aside;pork belly wash and cut into strips, marinate in light soy sauce, starch, and water for 15 minutes;Heat the pot and add oil, quickly stir-fry the meat strips until the color is out;Pour oil into the pot and heat, sauté scallion and shrimp, add light soy sauce;Pour in broth and bean sprouts, cabbage, bring to a boil, add salt to adjust the seasoning;Add the pork strips and stir-fry evenly, then turn off the heat;Cook the noodles and serve in a bowl, drizzle with soup.Instructions

Main ingredients: Noodles (standard flour) (500g) Auxiliary ingredients: Pork (lean) (250g) Bean sprouts (200g) Cabbage (30g) Shrimp (15g) Seasonings: Vegetable oil (20g) Scallions (10g) Salt (3g) Soy sauce (10g)

Production process: 1. Soak shrimp in warm water;

2. Wash and drain bean sprouts;3. Wash and cut the cabbage into pieces;4. Wash and cut the pork into strips, marinate in light soy sauce, starch, and water for 15 minutes;5. Heat the pot and add oil, quickly stir-fry the pork strips until the color is out;6. Pour oil into the pot and heat, sauté scallions and shrimp, add light soy sauce;Pour in broth and bean sprouts, cabbage, bring to a boil, add salt to adjust the seasoning;Add the pork strips and stir-fry evenly, then turn off the heat;Cook the noodles and serve in a bowl, drizzle with soup.Fangcheng steamed buns

Introduction

The Fangcheng steamed buns were created by a Hui Muslim named Ma Yulang in the opening of the Kaihua Temple Street in Fangcheng during the Qing Dynasty.

Originally, they were not called "steamed buns", but "wrapped buns". Because they felt that the name was not elegant.Also, because the outer appearance is like a freshly harvested grain, so they changed the name to "steamed buns".Instructions

Production method: 1. Choose a large, water-loving radish, wash and slice, cook in a pot until it can be scooped with the hand.

Then, wrap it in white cloth to squeeze out the water, and chop it.2. Choose a fat lamb rib, chop it into shreds.3. Choose a white long scallion, peel and cut it into thin slices.4. Choose high-quality flour, warm water, knead repeatedly, make a dough, and shape intodumpling skinshape, roll intodumpling shape, each dumpling is about 2-3 pieces, when filling, put the filling into the dumpling skin, and then make ashaped dumpling,put on the steamer for 20 minutes to cook.Honey-glazed lotus rootIntroductionHoney-glazed lotus root, also known as cooked lotus root, is a historical Han Chinese traditionalsweet dessert

belonging to the Henan cuisine.

According to legend, cooked lotus root dates back to the Yuan Dynasty, and was continuously improved by chefs over the centuries, and became "honey-glazed lotus root".

This dish uses lotus root from the southwest of Henan, Tang Zhuang, which is known for its large and long shape, thin skin and tender flesh, and is as crystal as jade. The taste is sweet and delicious.The lotus root is one of the most popular ingredients in China.The lotus root is a rare ingredient, and is a delicious ingredient.The lotus root is a rare ingredient.The lotus root is a rare ingredient.The lotus root is a rare ingredient.The lotus root is a rare ingredient.The lotus root is a rare ingredient.The lotus root is a rare ingredient.The lotus root is a rare ingredient.

The lotus root is a rare ingredient.

The lotus root is a rare ingredient.The lotus root is a rare ingredient.The lotus root is a rare ingredient.The lotus root is a rare ingredient.The lotus root is a rare ingredient.The lotus root is a rare ingredient.The lotus root is a rare ingredient.The lotus root is a rare ingredient.The lotus root is a rare ingredient.The lotus root is a rare ingredient.The lotus root is a rare ingredient.The lotus root is a rare ingredient.The lotus root is a rare ingredient.

The lotus root is a rare ingredient.The lotus root is a rare ingredient.The lotus root is a rare ingredient.The lotus root is a rare ingredient.The lotus root is a rare ingredient.The lotus root is a rare ingredient.Saffron sugarMix well and pour on the sticky rice and lotus root, then sprinkle with green and red silk to serve.