All About Kaifeng Snacks_Specialties and Food Introduction of Kaifeng Snacks

Editor: Chinese Food Network Mobile site

Fen, also known as Bian, was a former capital city of Henan Province, and one of the Four Great Ancient Capitals. It is located in the eastern suburbs of the lower Yellow River plain, and is located in the central and eastern part of Henan Province.The unique city of Fen has never changed its central axis. The ancient city ruins are unique in the world.Fen is also the origin of "Tokyo Dream", a famous painting.

Fen roast duck, scallion oilDumplingsPigeonSteamed bunsFen small steamed buns, braised fish, noodlesEggsBaguettes, fried fishFish headTail, FenPeanutsCakeRice cake, fried pastryLamb.ChrysanthemumHot potFen steamed fish, LankaoLotusHorse Yuxiang bucket chicken, three-flavor lotus paste, braised.

Small steamed buns with soup

Introduction

Fen small steamed buns is a famous local snack in Fen, Henan Province.FlavorSnack..It has a history of over 100 years, and was founded by Huang Jixian.Currently, the first-floor steamed bun shop is operated by the state.Small steamed buns with soup are thin and plump, and the soup flows out. After taking it out, it looks like a lantern, and when put down, it looks like a chrysanthemum, which is small and cute.

Method

Ingredients: 5 kg of fine flour, 5 kg of porkback leg meat1.25 kg of small grind oilSoy sauce400 grams of cooking wineGinger150 grams of chopped gingerMSG55 grams of saltsugar35 grams

Method: 1. Chop the pork back leg into pieces and put it into a basin, add soy sauce, cooking wine, chopped ginger, MSG, salt, and sugar.In winter, use 4 liters of warm water, and in summer, use 3.5 liters of cold water, and add it to the meat 5-6 times, stirring to make a non-thick and non-thin paste, and finally add small grind oil to mix well.2. Put the dough in a basin, add 2.5 liters of water (use hot water in winter, warm water in spring, and cold water in summer), and knead the dough.When making dough, do not pour in the water all at once, first put in a small amount of water, form dough spikes, and then gradually add the water and knead it into dough blocks.Knead the dough three times, and adjust the softness and hardness of the dough.Use hands to wet the dough, knead into dough blocks that are not soft and not hard.3. Take the kneaded dough out of the basin and place it on the cutting board, knead repeatedly, and adjust the softness and hardness of the dough to add dry dough appropriately, and knead it multiple times, roll it into 15-gram dough, and then roll it into a thin sheet with a thick center, and wrap it with 20-gram filling, and pinch 18-21 folds.4. Put the steamed buns into 32-35 cm diameter small buns, and steam them over high heat.The steaming time should not be too long, otherwise the buns will fall and leak soup. It should be cooked and eaten.Serve with vinegar and garlic.Five-spice lambIntroductionFive-spice lamb is a famous Han ethnic snack in Fen, Henan Province.Many tourists from other places will praise it.The color is bright red, the meat is tender and rotten, the broth is well-made, and the craftsmanship is unique, with a fragrant aroma, without the smell of grass, and long-lasting.Generally use more than 1.5 kg of wild lamb.

Making Fen lamb, you must first open the wild lamb, remove the internal organs, dry for 7 days, and then cut it into pieces, then boil in hot water, wash it, and then place it in a pot in layers.When arranging, leave a circular hole in the middle, and then put the bean curd, star anise, dried tangerine peel, dried orange peel, cinnamon, cloves,

white pepper,

applesetc. into the hole, add old soup, and then braised over a low flame for 60 minutes, then add MSG, and simmer for 1 hour, and finally cool it down and take it out.MethodIngredients: 1 kg of cleaned lamb, 200 grams of clear soup, pepper, star anise,salt, sugar, MSG, 20 grams of green onion, 10 grams of ginger, 20 grams of cooking wine, 10 grams of red sauce, 10 grams of peanut oil, 750 grams of salad oil.Method: 1. Wash the lamb and cut it into pieces and put it in a bowl.Add pepper, star anise, cinnamon, salt, and a little water and simmer for one night, then wash it, and put it in a pot before cooking.Put the red sauce on the pot, add oil and heat it until it is almost hot, then put the lamb in to fry until it turns golden.2.Put the pot on the stove, add 200 grams of clear soup and the lamb, then add star anise, pepper, sugar, soy sauce, green onion, ginger, cooking wine, and put it on high heat to boil, then turn it down to simmer for about 1 hour, add MSG and simmer for about 1 hour, then pour in salad oil and take it out to cut into small pieces and serve.Bucket chickenIntroductionBucket chicken is a famous local dish in Fen.It uses local high-quality chicken with a long bone, and is made with a 100-year-old broth.

The color is golden, the meat is tender and juicy, and the taste is delicious.

The most famous is Horse Yuxiang bucket chicken.Horse Yuxiang bucket chicken is famous for its fine craftsmanship, strict selection, and unique taste. It has been popular for over 100 years.Now it is operated and sold by Horse Yuxiang Chicken and Duck Shop.

Based on the original operation, it also adds brown-yellow, rotten-but-crisp, and rich-flavored grilled chicken, grilled goose, grilled duck with five spices, and beef, smoked fish, and beef jerky.These are all popular in the city.History and culture3,Clay potAdd clear soup and rabbit meat (to taste), then add star anise, Sichuan peppercorns, sugar, soy sauce, green onions, ginger, and cooking wine. First, boil over high heat, then simmer over low heat for about 1 hour, add MSG, and reduce the sauce over medium heat.Drizzle with sesame oil, remove from heat and cut into small pieces, arrange on plates to serve.

Bucket Chicken

Introduction

Bucket Chicken is a famous dish from Kaifeng, made with locally sourced, high-quality bamboo shoots. It is prepared using a century-old broth.The color is golden yellow, the meat is tender and juicy, and it has a fresh, crispy, and fragrant flavor.Among them, Ma Yuxiang's Bucket Chicken is the most famous.Ma Yuxiang's Bucket Chicken is renowned for its meticulous preparation, strict selection of ingredients, and unique flavor. It has been popular for over 100 years and is currently operated by Ma Yuxiang Chicken and Duck Shop.Building on the original business, it also adds brown and golden luster, crispy and fragrant, and rich flavor.Braised Chicken.Osmanthus flowerBoard duck, roasted duck, five-spice sauceBeefSmoked fish andBeef jerkyand other goods, which are highly praised by people, and are famous in the ancient city.

History and culture

Talking about "Ma Yuxi", a century-old shop in Fengfeng, we must first mention it. Now, "Ma Yuxi" shops have been established in many places in China, and many people may be familiar with this name.However, when it comes to the full name "Jinling Class——Ma Yuxi", few people know it.As the name suggests, "Ma Yuxi" is not originally from Fengfeng. The founder of "Ma Yuxi" was Ma Yongcen, who came from Yunnan and had a prominent family background. During the Qing Dynasty, Wu Guang assisted in conquering Yunnan, and the Ma family was greatly affected. They then moved to Jinling (present-day Nanjing) and established a business called "Chunhui Tang". Later, during the Xianfeng period, due to the war between the peasant army and the Qing Dynasty, Jinling was in a state of war. The Ma family, under the leadership of Ma Yongcen, moved to Fengfeng.The business established in Fengfeng at the time was called "Yesheng Yong", mainly specializing in northern and southern food.Based on the abundance of chickens in the Central Plains, Ma Yongcen combined the processing methods of Nanjing duck products, and through diligent research, he produced a new breed of "bucket chicken" using chicken as the main ingredient, without opening or cutting the chicken, making it into a bucket-shaped form.It was very popular at the time. In 1864, Ma Yongcen opened a new shop called "Jinling Class——Ma Yuxi". The word "Class" meant that he followed the Islamic religion.Time has passed, and now the methods of making bucket chicken have been widely known by merchants in Fengfeng. Some shops' bucket chicken is no different from Ma Yuxi.

Method

Ingredients: 3 chickens (5000g) with 2 years of fat, 250g of green onions, 100g of ginger, 25g of star anise, 250g of salt, 100g of allspice, 150g of rice wine.

Method: 1. After preliminary processing, wash the chicken, remove the claws, and cut off the lower part of the wing bone, and make a 5 cm long crescent-shaped opening under the right wing. Push the three ribs inward and stir around the organs with the index finger, then remove;Then open the hole behind the neck and remove the pouch, and wash it clean.The two legs are broken at the root and tied with string.Put allspice in a muslin bag.2. First, put some star anise and salt inside the chicken belly and shake it, so that the salt and star anise can penetrate.Wash theLotus leavesFold into 7 cm long and 5 cm wide blocks, and put them into the knife slot, and pull up the chicken tail.Use sorghum straw, one end is held up to the lotus leaf, and the other end is held up to the chicken spine, and the chicken is stretched out.3. Put the white broth pot on the fire, boil and skim off the foam, first put the bucket chicken in to cook, then put it in the pot, and add allspice, rice wine, green onions, and ginger.After boiling, simmer on low heat for about half an hour, and it's ready.

Three Fresh Lotus Pie

Introduction

Three fresh lotus pie, a famous dish in Fengfeng, is made withWhite flouras the main ingredient.It is asnackwith a filling made up of three different fillings.The flavor is fragrant and sour and sweet, the shape is like a blooming lotus, the color is light and realistic, and the image is vivid. Three fresh lotus pie has a shape like a blooming lotus, fragrant and crisp, and is a famous traditionalcake in Fengfeng.

Method

Three fresh lotus pie uses fine flour, white sugar, eggs,pig fatandnoodlesto make dough according to the proportion.Putdatesmud,hawthorncake,honey,and fragrance into the filling, and wrap it in dough to make a pile, then make a circle, and finally, use a knife to lightly prick three times, so that the filling is exposed, and then bake it in an eggshell.Three fresh lotus pie, which is refined and processed, has a light and realistic color and vivid image.Eating it makes people feel happy, and it is a great pleasure to eat.

Peanut Cake

Introduction

Peanut cake is a local specialty of Henan Province, Fengfeng.Peanut cake is a traditional dish from the Song Dynasty, and has been passed down for more than 600 years since the Yuan, Ming, and Qing Dynasties.Peanut cake uses fine flour, white sugar, eggs,andas the main ingredient.

After processing, it is cut into shape.

The finished product is in a layered shape, with a strong pore structure.Eating it has a crisp, sweet, and self-melting taste, and is a famous traditionalcake in Fengfeng.During the Qing Dynasty, the Eight-Nation Alliance invaded China, and Empress Dowager Cixi fled to Xi'an to avoid the war. When she returned to Luoyang, local officials presented peanut cakes to her, and she tasted them and praised them highly. This is why peanut cake became a tribute to the palace. Every year, it has to be offered to the imperial palace.Thus, Fengfeng peanut cake became famous all over the world.

Method

Ingredients：Peanuts, white sugar, peanuts,

Steps: 1. Sprinkle a small amount of peanuts on the cloth, and press them with a hammer.This is to prevent the sugar from sticking.2. Put water in the pot and add sugar.1 pound of sugar is 6~7 pounds of peanuts.The sugar needs to be cooked until it turns a light brown color. Then, put in the peanuts.3. Stir, so that the peanuts and sugar are mixed well.Pour the mixed peanuts onto the cloth.4. Tie the peanuts into small balls.Then, use a knife to turn the peanuts upside down, and cut them into small pieces, and repeat 4~5 times to make the peanuts as uniform as possible.5. Turn the two sides to the middle, and make a long shape.As the sugar is not cool yet, stretch the length to 1/3~1/2.Cut it, and it's ready.Cabbage

MeatIntroduction

Main ingredient: one pound of pork ribs.

Accessories: a suitable amount of preserved mustard greens, green onions, ginger, each 5 money.Ingredients: one pound of soy sauce, three eight-corner, three fennel, two spoonfuls of fresh soup, two money of salt, two money of sweet bean paste, one pound of vegetable oil, a small amount of caramel color.MethodMethod: 1. Cut the ribs into 10-12 cm pieces, wash them, and put them in a pot. Add the appropriate amount of water (at least several centimeters above the meat) and start to cook with eight-corner and fennel.Then, put in the chopped pork.4. After cooking, put it in a bowl, remove the green onions, ginger, eight-corner, and fennel.Three spoonfuls of soup, two taels of salt water, two taels of sweet bean sauce, one jin of vegetable oil, and a little sugar color.

Method

Method: 1. Cut the beef into 10-12 cm pieces, wash and put into a pot with water (at least several centimeters deep), add star anise and fennel seeds and cook until the beef slices can be pierced with chopsticks from the meat surface, but still feel slight resistance, then stop.Remove and pat dry, then quickly brush the meat with sugar color.2. Heat vegetable oil in a clean pot until 70-80% hot, then place the cooked beef slices in the pot, cover the lid and fry until the pot makes a faint sound, the meat skin turns red, and the water splashes. Use a knife to cut into half-inch thick slices.3. Place a bowl, add star anise, fennel seeds, green onion and ginger, arrange the meat skin on the bowl, then spread chopped mustard greens, and finally add soy sauce, salt water and soup to adjust the sauce, and steam in a steamer.（FeedPorkSteaming for 1 hour is sufficient. Mud pork needs 2-3 hours）4. When serving, place in a bowl, remove the green onion, ginger and fennel, and serve.

CarpRoast

Introduction

Carp roast is the abbreviation of "sweet and sour soft and tender carp roast". It is a famous Han dish from Kaifeng, Henan.If you come to Kaifeng and don't try sweet and sour soft and tender carp roast, it would be a great regret.Sweet and sour soft and tender carp roast is made from two famous dishes: sweet and sour braised carp and carp roast.

History and culture

In 1900, the Qing Emperor Guangxu and Empress Dowager Cixi stayed in Kaifeng to escape the threat of the Eight-Nation Alliance.The chefs in Kaifeng Prefecture prepared and served "sweet and sour braised carp", which were praised by Emperor Guangxu and Empress Dowager Cixi.Emperor Guangxu called it "the best dish in the ancient capital";Empress Dowager Cixi said happily: "I enjoyed the meal so much that I felt like I was back in the palace."Personal assistant writes: "Fry fish until cooked, then place in " (referring to the ancient city).Around 1930, the most famous chefs in Fengfeng began to fry "Dragon's Beard Noodles" and top them with "Sweet and Sour Fried Fish", creating the famous dish "Sweet and Sour Fried Fish with Fried Noodles", which was very popular with customers.Combining both, it can be eaten with fish and noodles, which is a unique taste.The dish gradually spread.Later...NoodlesSpread in Fengfeng, people also fried and cooked noodles with "Sweet and Sour Fried Fish", which enhanced the flavor.The delicious taste of "Sweet and Sour Fried Fish" is a unique dish with two different tastes.There is the saying "Eat dragon meat, then dragon whiskers".This is a must-have dish at banquets.During the Reform and Opening-up, with the increasing foreign exchanges, more and more foreigners in Fengfeng appreciated "Fried Noodles with Sweet and Sour Fried Fish".Currently, this dish is the number one dish in the top ten famous dishes of Henan cuisine, and it is a traditional dish of the century-old store, Fengfeng Restaurant.It is a non-material cultural heritage of Henan, and the chef of the century-old store is its inheritor.

How to make it

1. Wash the fish thoroughly after preliminary processing, and cut it into oval-shaped flowers.Heat the wok to high heat, add 1500 grams of peanut oil, and when it is 60% hot, put the fish in to fry, and repeatedly add fire.After the fish absorbs the oil, add fire again, and when the oil temperature rises, take the fish out and drain the oil.2. Wash the wok and heat it to high, add clear soup, put the fried fish in, add white sugar, vinegar, Shaoxing wine, 5 grams of salt, ginger juice, and green onion, and stir-fry over high heat, constantly pushing the fish with a spoon to coat the fish, and keep the fish until it absorbs the flavor, then add wet starch, and when the juice is thick, put in...Fried fishDrain the hot oil from frying the fish, add it to the dish, and stir-fry the sauce.3. Make a dough with 15 grams of alkaline powder, and rub it repeatedly with water on the chopping board until the dough is elastic, then roll it into a long strip, grab two ends with both hands, and make a half-bent shape with both arms, with a distance of about 30 cm, 4. Let the feet be naturally separated, and rub the dough, similar to tying a rope, repeatedly.When the dough is soft and can be rolled into a strip, put it on the chopping board, sprinkle with flour to form a circular strip.Pinch two ends (about 200 grams) apart, and hold the two ends of the dough with both hands, and stretch it out, and hand the dough from the right hand to the left hand, making a semicircle, sprinkle with flour and knead, and put the middle of the semicircle dough into the left hand, and stabilize with both hands, and quickly stretch out.Pay attention to the uniformity of the strips, and make sure to stretch evenly, so that it can be made into thin noodles, and cut off both ends, and take out about 50 grams in the middle.Heat the wok to medium heat, and add 1000 grams of peanut oil.When the oil is 50% hot, add the noodles that have been made...NoodlesFry until golden yellow, and put it on a plate.

FengfengDumplings

Introduction

Fengfeng Dumplings are a famous local snack, and the dumplings at " " (Daqiangju) are famous for their strict selection, meticulous production, and high quality.

History and Culture

It is said that Empress Dowager Cixi loved to eat...DumplingsBut once they are cold, she refuses to eat them, so the imperial kitchen must keep making hot dumplings, and also discard the cold dumplings.One day, the Empress visited the garden, smelled a fragrance, and was curious, so she went outside the palace, saw someone frying noodles, and tasted it, and thought it was delicious.Later, she learned that these were the dumplings discarded by the imperial kitchen because they were cold and the skin was sticky, so they could not be boiled.

However, there is another story, that a Cantonese chef accidentally ate...Fried noodlesin the north, and thought it was delicious, so he brought it home to make it.

How to make it

The dumplings at " " (Daqiangju) are made with fresh and tender meat, (Chives), original oil, peanut oil, small oil, and (Shaoxing wine), ginger juice, and green onion.The dough is made with flour, and the filling is made with meat.The dough is kneaded with flour, and the filling is made with meat.The dough is kneaded with flour, and the filling is made with meat.The dough is kneaded with flour, and the filling is made with meat.The dough is kneaded with flour, and the filling is made with meat.The dough is kneaded with flour, and the filling is made with meat.

Lamb intestines

Introduction

"Lamb Intestines" is also called "Lamb Intestines Soup", which is a traditional local snack in Fengfeng, made with lamb intestines and small intestines.According to " " (Old Fengfeng), the sellers of lamb intestines did not have fixed stalls, but they carried them on their shoulders and sold them along the street.The sellers had a small stove with a charcoal fire on their shoulders, and a small deep pot on top for boiling soup.After the liberation, the sellers of lamb intestines had fixed stalls.

History and Culture

The origin of lamb intestines can be traced back to the Tang Dynasty.The Book of Tang says that An Lu Shan and Shi Shun were invited by Emperor Xuanzong of the Tang Dynasty, and Emperor Xuanzong offered a banquet to mediate, and ordered the hunting of fresh deer to obtain its blood, and boiled its intestines, and called it " " (Hot River) to offer it, because Shi Shun liked to eat it.This shows that the lamb intestines of Beijing originated from the imperial cuisine " " (Hot River) in the Tang Dynasty.Although lamb intestines are made with lamb, they are not halal food because the Hui people do not eat lamb.The method of making lamb intestines is also unique, it uses freshly slaughtered lamb intestines, filters the lamb blood, and adds some alkali to it.The method of making lamb intestines is also unique, it uses freshly slaughtered lamb intestines, filters the lamb blood, and adds some alkali to it.The method of making lamb intestines is also unique, it uses freshly slaughtered lamb intestines, filters the lamb blood, and adds some alkali to it.The method of making lamb intestines is also unique, it uses freshly slaughtered lamb intestines, filters the lamb blood, and adds some alkali to it.

The method of making lamb intestines is also unique, it uses freshly slaughtered lamb intestines, filters the lamb blood, and adds some alkali to it.

The method of making lamb intestines is also unique, it uses freshly slaughtered lamb intestines, filters the lamb blood, and adds some alkali to it.The method of making lamb intestines is also unique, it uses freshly slaughtered lamb intestines, filters the lamb blood, and adds some alkali to it.The method of making lamb intestines is also unique, it uses freshly slaughtered lamb intestines, filters the lamb blood, and adds some alkali to it.The method of making lamb intestines is also unique, it uses freshly slaughtered lamb intestines, filters the lamb blood, and adds some alkali to it.The method of making lamb intestines is also unique, it uses freshly slaughtered lamb intestines, filters the lamb blood, and adds some alkali to it.The method of making lamb intestines is also unique, it uses freshly slaughtered lamb intestines, filters the lamb blood, and adds some alkali to it.The method of making lamb intestines is also unique, it uses freshly slaughtered lamb intestines, filters the lamb blood, and adds some alkali to it.The method of making lamb intestines is also unique, it uses freshly slaughtered lamb intestines, filters the lamb blood, and adds some alkali to it.The method of making lamb intestines is also unique, it uses freshly slaughtered lamb intestines, filters the lamb blood, and adds some alkali to it.

The method of making lamb intestines is also unique, it uses freshly slaughtered lamb intestines, filters the lamb blood, and adds some alkali to it.