Xu Chang, also known as Lotus City, is located in the central part of Henan Province, Henan's economic powerhouse, a core city of the Henan Central Plains Urban Group and Henan Central Plains Economic Zone, and a key city in the non-provincial capital of Henan Province.With a long history and modern processing of tobacco cultivation, it is known as "Tobacco Kingdom".Lotus flowers are revered as the city's flower, and Xu Chang is also known as the "Lotus City".

FeaturesSnacksSoupDumplingsEgg piesLambSoup and StewRice CakesFilledSteamed BunsThree Fresh IngredientsTofuBrainWang Luo Braised PorkPig TrottersSpicyRice NoodlesXiangchengSweet PotatoesXu Chang Noodles, Yuzhou, ChanggeSteamed Bunsand ChanggePotatoesPowder.

Yuzhou Steamed Buns

Introduction

Steamed Buns are a common snack in Yuzhou.Flavor Snacks.Making "Steamed Buns" involves mixing local specialty YuzhouPowderwithSweet Potato Powderwith eggs, water, green onions,Gingerand oil, along with cooking wine, a small amount of fragrant oil,Saltand other seasonings, evenly mixed, and shaped into a round disc, then placed inSteamedPot, cooked over high heat, resulting in "Steamed Buns".There are various ways to cook Yuzhou Steamed Buns, which can be paired with a variety ofIngredientsMatch.Commonly used are grilled, stir-fried and soup dishes.

Methods

Making "Steamed Buns" involves mixing flour, sweet potato powder, and eggs according to a certain ratio, along with green onions, ginger, cooking wine, a small amount of fragrant oil, and salt, and thoroughly mixing, then shaping into a round disc and placing in a steamer, cooked over high heat, resulting in "Steamed Buns".The ratio of flour and powder should be carefully considered. Too much flour results in a crumbly steamed bun, while too little makes it not fluffy enough.Many people who have eaten steamed buns may not know what it is made of, and it is possible to make steamed buns from sweet potatoes, which is a truly ingenious way to eat.

(Jingjia)Rice Cracker

Introduction

Jingjia Rice Cracker is a traditional Han ethnic snack from Yuyang, Henan.It is a brand with a history of over 300 years, a well-known local brand in Yuyang, Henan, and was awarded the "Local Brand" of Henan Province by the CPC Henan Provincial Committee Propaganda Department and the Henan Provincial People's Congress in October 2007.Its characteristics are fragrant, crispy, aromatic, no residue after chewing, and long-lasting flavor.Can be used in dishes and soups, and also favored by people.

Historical and Cultural Significance

Jingjia Rice Crackers originated from the hometown of Li Lao in Chen Deji Village, Yuyang County, Henan, and has a history of over 300 years. It was popular in the late Ming Dynasty and flourished in the early Qing Dynasty.According to the "Yuyang County Chronicle", Jingjia Rice Crackers were once listed as imperial tribute by the Kangxi Emperor of the Qing Dynasty.Through the unremitting and exploration of Jingjia for over 10 generations, Jingjia Rice Crackers have become famous in Henan Province, with excellent raw materials, refined production, translucent and shiny, fragrant and crispy, and have been passed down for over 300 years.

Methods

Flourwith sugar or salt, then mixed with materials, shaped, kneaded, and fried.There are two types: sweet and salty.Fragrant, crispy, no residue, can be stored for two months without drying out, golden and translucent.It has a production history of over 300 years.Jingjia Rice Crackers are both sweet and fragrant, and the Kangxi Emperor tasted it and found it delicious.Since then, Jingjia Rice Crackers have been regularly delivered to the imperial court, which has further enhanced its fame and business, and has been passed down through generations.

Filled Steamed Buns

Introduction

FilledSteamed Bunsis a delicious and popular Han ethnic snack, belonging to Henan cuisine.Shaped like a lotus flower, delicious and flavorful.The main ingredients are braised meat, lean porkandrice flour, shrimp, and egg.

Methods

Materials: 250g braised meat, 100g lean pork, 500g rice flour, 125g diced bamboo shoots, 30g shrimp, 5 eggs,Soy sauce50g, cornstarch 10g,Sesameoil 100g, cooking wine 10g,MSG, a pinch of salt,andpig fat75g.

Method: 1. Cut the two meats into 3mm cubes, put the flour into a bowl and add water, egg and knead into a firm dough (500g flour needs about 150-200g water).2. Heat the oil, then fry the raw meat cubes, and add the ingredients, then add the cooked meat, add a littleBrothand simmer until the meat is cooked, then thicken the broth, and drizzle with sesame oil and stir.3. Divide the dough into 50 pieces, roll into small dough (when rolling, sprinkle with flour), and then shape into a 4-inch diameter, and use a rolling pin to cut out a 16mm long strip, then peel one by one (or use a rolling pin to roll out the dough with a strip)4. Place each dough with the meat filling, pinch it into a lotus shape, and steam it for about 10 minutes.

Soup Noodles

Introduction

Soup Noodles is a traditional Han ethnic snack from Xinxiang, Henan.It is very popular in Weihui.There are many ways to eat soup noodles, including vegetarian soup noodles, meat and vegetable soup noodles, and simple soup noodles.Home-style staple foodFriedThe eating method is also very varied, it can be eaten directly, or made intostewednoodles,ornoodles,andstewed noodles.Soup noodles can add large chunks of braisedbeefto eat, which is very satisfying.You can also use braised

beef broth

as a high-quality broth, making the soup more delicious.However, even without beef broth, you can still make delicious soup noodles by using ordinary seasonings like soy sauce and salt.MethodsIngredients:Dutch beanandtomato,

fried cake, garlic, oil, saltMethod: 1. Cut the fried cake into small pieces, Dutch beans, and tomatoes into slices.2. Heat the oil, sauté minced garlic (add a lot for a better taste), then add Dutch beans and stir-fry until fully green, then add fried cake and stir-fry.3. Add water to the materials, then boil, and simmer until the fried cake softens, and then increase the heat to thicken the soup.

Three Fresh Tofu Brain

Introduction?

Three Fresh Tofu Brain is a common snack in Yuzhou.It refers to tofu that is made with shrimp, which is then mixed with a little egg and starch.Wash the shrimp, then mix with a little egg and starch.Green onions, ginger, andchiliWash and chop.ShrimpWash, mix with a little egg white and flour;Green onion, gingerCorianderWash and chop finely;White fruitWash;Sea cucumberWash, use chopped green onion, ginger, cooking wine and appropriate amount of water, cook for 10 minutes to remove the smell, then remove, rinse, slice;Dried abaloneSoak for half an hour, then add a little cooking wine and steam, remove and tear into fine threads;Boil the soup, add abalone, sea cucumber, white fruit and shrimp, reduce the fire, add salt;PepperSeasoning;Slowly slide into tofu brain, cook briefly and remove;

Method

Ingredients for making: Tofu brain (250g) Auxiliary ingredients: Shrimp (100g) Sea cucumber (100g) Dried abalone (25g) White fruit (25g)Eggs1 piece Green onion (1 piece) Ginger (1 small piece) Scallions (2 pieces) Starch (appropriate amount) Seasoning: Soup (8 tablespoons) Cooking wine (1 tablespoon) Pepper (1 teaspoon) Salt (1 teaspoon)

Making process: 1. Wash shrimp, mix with a little egg white and starch;Green onion, ginger, and scallions, wash and chop finely;White fruit wash;2. Wash sea cucumber, use chopped green onion, ginger, cooking wine and appropriate amount of water, cook for 10 minutes to remove the smell, then remove, rinse, and slice;3. Dried abalone first soak for half an hour, then add a little cooking wine and steam, remove and tear into fine threads;4. Boil the soup, add abalone, sea cucumber, white fruit and shrimp, reduce the fire, add salt, pepper to season;5. Slowly slide into tofu brain, cook briefly and remove, sprinkle with chopped scallions.

Hundred child's peachPeach

Introduction

Hundred child's peach, also known as hundred child's clam, is a traditional name point in Henan, belonging to birthday food.This peach, after being cut open, reveals 99 small pouches, containing the meaning of celebrating the hundred children and hundred years.Strict selection of materials, fine processing, exquisite skills, beautiful shape, solemn, and delicious.

Method

1. Making dough: Pour fine flour into a bowl, pour in lard and water and stir well, then slowly add fine flour and make dough, and then repeatedly roll and fold 3 times, and then cover with plastic wrap, and let it stand for 20 minutes.2. Shaping: Take out water and dough, roll and fold repeatedly, making a large peach and a small peach, and pack the small peach intoDatesPaste.3. Baking: Place the shaped peach dough together with a gourd, put it in the oven (oven temperature about 110℃), bake over low heat, after setting, take out the gourd, if it becomes white, it means it is baked;Also bake the small peach to become white.4. Put the peach: Use a brush to apply edible red food coloring, and paint the mouth of each small peach with red.After the large peach is well decorated, put the 99 small peaches into the large peach shell, tightly seal the two peach-shaped shells, and apply a flour paste made from rice flour at the joining point, which will become a complete large peach. After coloring, it is dyed to look like a real peach, and put it in a peach rack or fruit basket.The peach rack can be designed arbitrarily, but it must be matched with the peach to achieve a harmonious effect.Product features: Strict selection of materials, fine processing, exquisite skills, beautiful shape, solemn, delicious and fragrant.

Green beansPancake

Introduction

Green bean pancake is a famous traditional snack in Henan.It has the function of clearing heat and detoxifying, and belongs toPorridgefood.Wash and dry green beans, grind them intoDaikon, together withRiceand use water to soak for 6 hours, then grind into flour paste, then use a little oil to remove the paste, use a sieve to filter out the residue, and let it stand for about 1 hour.SpinachWash and squeeze the juiceRiceWash and pour into a boiling pot, cook until it blooms, then add the green bean paste, cook and add the spinach juice, stir while adding (the concentration should be able to make rice float), then add the spinach juice and alkaline powder, when it turns yellow-green, it is finished.Making processIngredients: 2500g green beans,

Glutinous rice

（orRice）500g, 250g millet, 2g alkali, spinach leaves, appropriate amount of wet starchMaking: 1. Wash and chop spinach, squeeze out the juice.Wash green beans, dry them with a cloth, grind them into fine granules, and soak them in water for 2 hours, then grind into flour paste, and add a little oil to remove the paste, use a sieve to filter out the residue, and let it stand for about 1 hour.

2. Wash glutinous rice, pour it into a boiling pot, cook until it blooms, add wet starch, then add green bean, millet, spinach juice and a little alkali, when it turns yellow-green, it is finished.Flower stoneLamb soup

IntroductionFamous flower stone lamb soup is a famous local snack, with a delicious taste.

Its unique flavor is unforgettable.

Thin and translucent skin, bite into it, the juice flows into the mouth, and the chewy meat is not greasy.Maybe the origin of lamb soup is in Hangzhou, the fame of dog not is far more than open field. But, those who have tasted open field lamb soup know that it is more delicious. And the price is not expensive.Making processIngredients: 1000g flour, 600g warm water, 700g pork,Skinfat, 280g duck blood, 160g crab meat, 40g crab yellow, 40g cooking wine, 100g lard.Auxiliary ingredients: 6g liquor, 8g oil, 5g scallions, 5g ginger, 15g salt, 1g pepper, 1g flavor

Making: 1. Mix the flour with warm water and knead, and let it stand for a while.

Cut the pork into meat paste, and add the crab meat, duck blood, ginger, liquor, oil, scallions, ginger, salt, and pepper into a bowl and mix well.Take out the dough, and knead it into a soft and hard dough, and let it stand for 20 minutes.Then knead for 10 minutes, and then cover with plastic wrap and let it stand for 20 minutes.Repeat 3-4 times.5. Take out the dough, and knead it into a long and thick dough, and divide it into pieces, and then roll the dough into a thick rectangular dough, and spread oil on it, and then fold it into a pouch.DumplingIntroduction

Dumpling in the first floor of Newhua Street in Changcheng!That's really a delicious food.

The thin and translucent skin, when you bite into it, the juice flows into the mouth, and the chewy meat is not greasy.

Maybe the origin of dumpling is in Hangzhou, the fame of dog not is far more than open field. But, those who have tasted open field dumpling know that it is more delicious. And the price is not expensive.

Making processIngredients: 1000g flour, 600g warm water, 700g pork,Skinfat, 280g duck blood, 160g crab meat, 40g crab yellow, 40g cooking wine, 100g lard.Auxiliary ingredients: 6g liquor, 8g oil, 5g scallions, 5g ginger, 15g salt, 1g pepper, 1g flavorMaking: 1. Mix the flour with warm water and knead, and let it stand for a while.

Cut the pork into meat paste, and add the crab meat, duck blood, ginger, liquor, oil, scallions, ginger, salt, and pepper into a bowl and mix well.

Take out the dough, and knead it into a soft and hard dough, and let it stand for 20 minutes.Then knead for 10 minutes, and then cover with plastic wrap and let it stand for 20 minutes.Repeat 3-4 times.5. Take out the dough, and knead it into a long and thick dough, and divide it into pieces, and then roll the dough into a thick rectangular dough, and spread oil on it, and then fold it into a pouch.Vermicelli, yellowCabbageCoriander, tofu silkKelp(or use wood ear mushrooms)Quail eggsEggsFlour

Ingredients:Star aniseSichuan peppercorns, star anise, cardamomFennelSalt, MSG, sesame oil (Southern China)

Instructions: 1. Cut the lamb into large pieces, wash the lamb and lamb bones with water, soak in water for about 1 hour, remove and rinse.2. Mix star anise, Sichuan peppercorns, cardamom, and fennel in a muslin bag to create a spice packet.3. Fill a pot with water, add the lamb and lamb bones, bring to a boil over high heat, skim off the foam, add the spice packet, reduce heat to low and simmer for 2-3 hours until the lamb is tender, remove the spice packet, add salt to taste, and let cool.4. Add a small spoonful of salt to the flour and mix well, slowly add water and knead into a soft and pliable dough, cover with plastic wrap and let it rest for 20 minutes.Then knead for another 10 minutes and cover with plastic wrap for 20 minutes.Repeat 3-4 times.5. Roll the kneaded dough into a long, thick strand, divide into portions, flatten each portion into a square-shaped dough about 1 cm thick, brush with oil, cover with plastic wrap and let it rest for 20 minutes.

Soup Dumplings

Introduction

Soup Dumplings at the first floor of Xuchang Newhua Street!A truly unforgettable flavor.Thin and translucent skin, when you open your mouth and bite, a delicious and juicy broth flows into your mouth, biting the juicy meat balls, not greasy, very satisfying!Perhaps in China, the origin of soup dumplings should be in Hangzhou, the fame of "Gou Bu Li" is far greater than the first floor of Kaifeng, but anyone who has tried Kaifeng soup dumplings knows that it is even more delicious than Gou Bu Li, and the price is not expensive.

Instructions

Main ingredients: 1000g flour, 600ml warm water, porkFive-spice pork700g, meatJelly280gCrab meat160g, crab meat, 40g soy sauce, 100g lardAuxiliary ingredients: 6g cooking wine, 8g sesame oil,White sugarGreen onion, ginger, 5g each, 15g salt, 1g each of black pepper and MSG.

Instructions: 1. Mix flour and water, knead thoroughly and let it rest.2. Chop the pork into minced meat, chop the crab meat into small pieces, heat lard in a pot, sauté crab meat, crab meat, ginger, and extract crab oil, then mix with minced meat, jelly, soy sauce, cooking wine and other seasonings.3. Roll the dough into long strips, pinch into portions of 4 pieces per 50g, flatten into round dough, add filling and pinch into dumpling shape, steam in a steamer for 10 minutes.