Henan is the core birthplace of Chinese civilization and the Chinese nation, the center of Chinese history and culture, and has been the center of China's politics, economy, culture, and transportation for five thousand years. It also includes famous ancient cities such as Luoyang, Kaifeng, andanyang, and Zhengzhou.It not only leaves us with rich cultural relics, but also with the unique characteristics of Henan.SnacksSuch as stir-fried, roasted, fried, steamed, and fried, with unique flavors of onion and chili, and other dishes.Among them, stir-fried dishes are particularly distinctive, with the reputation of "stir-fried dishes are not thickened, and the soup is naturally viscous".DumplingsIntroduction

Dumplings are a characteristic local food of Henan Han people, with a long history.

It is a traditional snack that combines meat, vegetables, soup, and rice, with delicious taste and affordable price.

Dumplings can be divided into different ingredients, such as:Lamb dumplings,Beef dumplings,Mixed meat dumplings,Five-ingredient dumplings, etc.The origin of dumplings is in the city of Fangcheng, Henan Province.Later, Zhengzhou, as the city of Henan Province, gained even more fame. Therefore, most people know "Zhengzhou dumplings".Dumplings are a famous local food in Zhengzhou, Henan.It is a very popular food.The story of dumplings is less known.Legend has it that Emperor Taizong Li Shimin, before ascending the throne, suffered from a cold illness in a farmer's courtyard during a snowy winter.

The farmer and his wife, with a kind heart, slaughtered and stewed a strange animal with four legs (also known as a deer-like creature), with a horse-like head, a sheep-like body, and a cow-like hoof, and made noodles for Li Shimin.

This saved Li Shimin from hunger and cold.But when the enemy attacked, the situation was urgent, so the old woman quickly kneaded the dough and put it in the soup, which saved Li Shimin.

Li Shimin ate and sweated, and his body was warm, his spirit was refreshed, and his illness was cured.He then thanked the farmer and left.

After Li Shimin ascended the throne, he found that all the delicacies were not as delicious as the noodles made by the farmer's wife in the winter, so he ordered people to find the farmer and his wife and give them gifts.Finally, they were found.The emperor also asked the imperial chef to learn from the farmer.Since then, the imperial chef added this life-saving noodles, "Qilin noodles", to the imperial chef's cookbook.Later, due to the scarcity of the strange animal, it was difficult to hunt, so Empress Wu also used sheep instead of the strange animal.The "Qilin noodles" also changed to "sheep dumplings".However, the imperial chef and the imperial doctor found that the taste and medicinal value of the sheep dumplings were no different from the "Qilin noodles", so the sheep dumplings became a famous dish in the imperial palace.

The sheep dumplings have been popular for a long time.During the Qing Dynasty, when the eight-nation alliance invaded Beijing, Empress Cixi fled to Shanxi to escape, and still remembered the dumplings to replenish energy and fight against the cold, so she repeatedly ordered the chief officer Li Lianying to provide sheep dumplings.The sheep dumplings were used to supplement energy and fight against the cold, which helped Empress Cixi escape from the city.Until the late Qing Dynasty, the master chef of the "full banquet" in Beijing, Pang Enfu, refused to be bound by the imperial chef's rigid rules, and escaped from the palace and lived in the Yellow River, Henan, where the authentic Yang dumplings were produced.

With the development of the times, dumplings have been increasingly recognized and favored.Dumplings are also popular throughout the country due to their rich soup, tender meat, fragrant and delicious, and nutritious.

Making dumplingsGenerally use fine flour, and add appropriate amount of salt and water to form soft dough, and repeatedly knead and rub, so that the dough is tough.The essence of dumplings is in the soup.Lamb soup

Choose high-quality lamb, and after repeatedly soaking, put it in the pot, and remove the foam, and add all the spices.Then cook the lamb until it is tender.

After cooking, put the original lamb soup in the pot, and spread the dough into thin strips into the pot, and add the lamb, and add yellow

cabbage,wood ear,noodles.When serving, add fragrantgreen onion,chili oil,sugar and garlic, etc.This makes the soup more delicious.Because the dough is fragrant and the meat is tender, the taste is rich, and the price is affordable, so it is the most typical Han ethnic snack in Henan.Small steamed bunsIntroductionSteamed buns are a famous local snack in Kaifeng, Henan Province.With a history of over 100 years, and the founder is Huang Jixian.Currently operated by the state-owned First FloorBaking shop, which is a famous local bakery.The steamed buns are thin and full, with rich soup, and is very cute.Making method: 1. The dough is made from 5 kilograms of fine flour, and 1.25 kilograms of porkleg meat, and 400 grams of soy sauce, and 150 grams of wine, and 150 grams of ginger, and 55 grams of MSG, and 100 grams of salt, and 35 grams of sugar.The making method is as follows: 1. First, chop the pork leg meat into minced meat, and add the chopped meat to a bowl, and add soy sauce, wine, ginger, MSG, salt, and sugar.In winter, add 4 liters of warm water, and in summer, add 3.5 liters of cold water. Mix the minced meat with the water, and knead it into a soft dough. Then wrap the dough in plastic wrap and knead it for 3-5 times, and then roll it into a long strip and cut into 15-gram pieces. Then roll each piece into a thin sheet, and wrap it with 20 grams of meat, and pinch 18-21 folds.2. Place the folded steamed buns in a diameter of 32-35 cm steamed basket, and steam.

The steaming time should not be too long, otherwise the steamed buns will fall and leak soup, so steam and eat at the same time.

When eating, add fragrant

vinegar,garlic.Hot and Sour SoupIntroductionHot and Sour Soup, also known as "Nu La Soup", is a common soup in northern China.It is commonly found in street food stalls, with a slightly spicy taste, nutritious, and delicious.Hot and Sour Soup originated in "Nu La Soup" in Xiwang Town, Zhoukou City, Henan Province, and "Nu La Soup" in Beiwudu Town, Duzhang City,. The difference is that Nu La soup in Nu La Town has black wood ear and yellow flower, while Nu La soup in Beiwudu Town is based on the broth of lamb. This is a soup dish.The soup is made from more than 30 natural Chinese herbs.

The broth is made from a combination of these herbs and spices.

Ingredients: 5 kg fine flour, porkback leg meat5 kg small grind oil 1250gsoy sauce400g rice wine 150gginger50g chopped gingerMSG55g salt 100gwhite sugar35g

Instructions: 1. Chopthe back leg meatinto minced meat, put it in a bowl, add soy sauce, rice wine, chopped ginger, MSG, salt, and white sugar.In winter, use 4 liters of warm water, in summer change to 3.5 liters of cold water, add to the minced meat in 5-6 times, stir to make a non-thick minced meat, finally add small grind oil to mix.2. Shape the minced meat into a bowl, add 2.5 liters of water (use hot water in winter, warm water in spring and summer, cold water in summer), and knead the dough.When kneading the dough, do not pour in water at once, first add a little water, make a dough "head", then gradually add water and knead into dough.Knead the dough three times, make the dough soft and hard.Then use hands to wet and make dough, make a dough with a soft and not hard texture.3. Take the kneaded dough from the bowl and put it on a cutting board, knead it repeatedly, add dry dough as needed depending on the softness and hardness of the dough, knead it several times, roll it into 15g dough pieces, and roll it into thin slices, then wrap it in 20g dough.4. Place the steamed buns in 32-35cm diameter bamboo steamer, and steam with high heat.Steamto cook.The steaming time should not be too long, long steaming will cause the buns to fall apart and release water, so cook and eat immediately.Serve withvinegarand garlic.

Hu La soup

Introduction

Hu La soup, also known as Hu La soup, is a common soup in northern Chinabreakfast.food.It is commonly found instreet snacks.stalls, its characteristic is that it is slightly spicy, nutritious, flavorful, and very suitable for pairing with other morning snacks.Hu La soup originated in "Hu La soup" from Xiaoyao Town, Zhoukou City, Henan, and "North Baidu Hu La soup" from Baidu Town, Weiyang County, Luoyang City. The difference between the two is that Xiaoyao Hu La soup is added withblack fungusandspinachetc., North Baidu Hu La soup is based on Henan sheep soup, withglutennoodles, green onion, and evolves into a soup snack.The soup is made from more than 30 natural Chinese herbs, according to a certain proportion, and then added with pepper and chili, and cooked inbone broth.The flavorful and spicy "Diri Hot Pot" is a local favorite.Currently, it has become one of the most popular and well-known snacks in Henan.

Historical and Cultural Significance

There are many stories about the history of "Diri Hot Pot".Because the main ingredient, chili peppers, were only introduced to China during the Tang Dynasty, despite the folk legends of "Diri Hot Pot" originating in the Zhou and Wei Dynasties, its production should not be earlier than the Tang Dynasty.

Chili peppers were introduced to China during the Tang Dynasty.The "Three Kingdoms" story is likely just a fabricated attempt to elevate one's own status.The "Song Dynasty" story is quite credible. "Diri Hot Pot" is a folk snack, and there are few records in literature, but experts have confirmed that the origin of "Diri Hot Pot" should beHot and Sour Soupand meatand riceAccording to "The Compendium of Materia Medica," it is widely used in food, and adding warm, spicy, and fragrant medicinal herbs is likely a popular trend at the time, so "Diri Hot Pot" was developed based on these two dishes.Taking the function of "Hot and Sour Soup" for relieving alcohol intoxication and aiding digestion, adding meat is likely to cater to the tastes of a wider range of people and replenish energy, supplemented with ginger, chili peppers,star aniseand cinnamon, etc., to dispel wind and relieve pain.Therefore, the main flavors of Henan's "Diri Hot Pot" are sour and spicy.During the Jin Dynasty, the Central Plains was turbulent, and many areas north of the Yangtze River fell under the control of the Di and Yi (this is a disclaimer, without bias against minority ethnic groups).

The Northern Song Dynasty established its capital in Kaifeng, and the commodity economy developed rapidly, and folk snacks also flourished.Works like "The Compendium of Materia Medica" and other popular medical texts of the time all stated that adding warm, spicy, and fragrant medicinal herbs to food is beneficial for dispelling wind, so spicy foods were very popular.A combination of "Hot and Sour Soup" with the function of relieving alcohol intoxication and aiding digestion, combined with meat, is the prototype of "Diri Hot Pot".

During the Ming Dynasty, during the reign of Emperor Jiajing.At that time, Elder Yan Song obtained a tonic medicine from a monk to please the emperor, and presented it to the emperor for drinking soup.This soup was incredibly delicious, and the emperor was very pleased, so it was named "Imperial Soup".After the Ming Dynasty collapsed, Chef Zhao Ji brought this medicine to Henan and lived in seclusion (now Xiaohuan Town, Xihua County), and passed on this method to the local people.The local people named this soup "Diri Hot Pot" because it had all the flavors.

How to make it

Ingredients (Makes 30 bowls) 1.6 kg of cooked lamb, 10 kg of lamb broth,Flour1.5 kg,noodles(or rice vermicelli) 500g,kelp100g, friedtofu150g,spinach250g,chili powder15g, five-spice powder 8g, fresh ginger 20g, salt 10g, vinegar 500g,sesameoil 150g.

Process Divided into three stages: processing ingredients, cooking noodles, and making soup.

(1) Processing ingredients.Cut the cooked lamb into small dice (or slices);Cut the noodles into strands after soaking;Wash the kelp after expanding, cut into strands, boil in hot water to cook and remove the slime, then soak in water;Cut the fried tofu into strands;Pick the spinach, peel

the root, wash and cut into about 2 cm long segments;Mince fresh ginger.

(2) Cooking noodles.Put flour in a bowl, add about 1 kg of water to make a soft dough, and knead it with water;Knead for a few minutes, then knead again, and add water to gently press, when the dough becomes viscous, change the water and wash it.Repeat this several times until all the flour is washed out, and then gather the dough into a ball and soak it in water.

(3) Making soup.In a pot, add about 5 kg of water, add lamb broth, then add noodles, kelp, fried tofu, and salt, and bring to a boil.Then add some cold water to keep the soup at a gentle boil.Pick up the noodles, use both hands to shake them into large thin strips, and slowly cook them in the pot.After the soup boils, add the cooked noodles, stir and cook until the noodles are soft, and then add five-spice powder, chili powder, and stir well, then add spinach, and the soup is ready.Add vinegar and sesame oil before serving.Rice Noodles

Introduction

Rice noodles are a traditional flavor snack that combines meat, vegetables, soup, and rice, and is known for its delicious taste and affordability in Henan.

It was awarded the title of "National Authentic Flavor Food" in 1994 and "Famous Snack of China" in 1997.Historical and Cultural Significance

The predecessor of Rice Noodles is the Old Hometown Restaurant.

In 1953, Li Shaoping and 4 others took over the restaurant, and since they were partners, they renamed it Rice Noodles Restaurant.In 1967, they specialized in selling lamb noodles, and renamed it "Rice Noodles Restaurant", which is also known as "Rice Noodles".It is said that Rice Noodles was created by a plane bombing.During the War of Resistance Against Japan, Japanese planes frequently bombed Zhengzhou, and there was a chef named Zhao Rongguang who liked to eat noodles.When the plane came, Zhao would hide from the plane and come back, and then cook noodles with some lamb broth.Over time, Zhao realized that the noodles cooked again were also delicious, so he studied this method, and added salt and alkali to make the noodles more chewy, and the noodles had a unique flavor, and this became a popular delicacy.How to make it

Use high-quality lamb, after repeated soaking, and cook it until tender, and then remove the foam.

Use refined flour, add appropriate amount of salt and alkali to make soft dough, and repeatedly knead it until it becomes chewy.When cooking, put the original broth in the pot, and put the noodles in, and add lamb, and season with yellow flower.The finished Rice Noodles are delicate and realistic, with a unique flavor.Eating it makes people feel refreshed and comfortable.Five-Spice NoodlesIntroduction

Five-Spice Noodles is a famous Han Chinese snack in Henan, which is a wild animal.

Many foreign tourists who taste it will praise it.

This dish is bright red, meat is tender and rotten, and the broth is well-made, with a unique flavor and fragrance, without any fishy smell, and has a long-lasting savory flavor.Generally, 1.5 kg or more of wild rabbit is used.When making Henan's Five-Spice Noodles, first open the rabbit, peel off the internal organs, and dry it for seven days before soaking it in cold water, then chop it into pieces, and boil it in hot water to cook and remove the slime, and then soak it in water.When arranging, leave a hole in the middle, and then add five-spice powder, ginger, cloves, cardamom, cinnamon, star anise, apple, etc., and add old broth, and cook over medium heat for 60 minutes, and then cook over low heat for an hour, and then cool and remove.The finished Five-Spice Noodles are delicate and realistic, with a unique flavor.Eating it makes people feel refreshed and comfortable.Five-SpiceCooking method

Three-flavor lotus cake uses fine flour, white sugar,

eggsandpig fat, and flour according to the proportion, to make dough.Putdates,taro,yam,honey,fragrance, and mix into filling, use dough to wrap filling to make high-pile, circular buns, and finally, use a knife to lightly poke three times, to expose the filling, and bake in an oven.Three-flavor lotus cake made from refined processing, the color is elegant and realistic, the shape is lifelike.Eating it makes people feel refreshed and full, as if eating a magical fruit.Five-spicerabbit meatIntroduction

Five-spice rabbit meat is a famous Han snack in Kaifeng, Henan, which is wild.Many tourists from outside will praise it.

This dish has a bright red color, soft and rotten meat, and is well-cooked, with a unique process, fragrant, without any grass smell, and has a long-lasting salty and crispy taste.

Generally use 1.5 kg or morewild rabbitsto make.When making Kaifeng Five-spice rabbit meat, first open the wild rabbit, peel off the internal organs, dry it for 7 days, and then soak it in cold water, then cut it into pieces, boil it in hot water, wash it, and then arrange it in layers in a pot.When arranging, leave a circular hole in the middle, then put in cumin, star anise, rock sugar, soy sauce, white sugar,pepper, fennel, caraway,apple,etc., according to a certain proportion, and add old soup, and cook with high heat for 60 minutes, then use small fire to cook for one hour, and then cool and remove.Cooking methodSoup: Boil to a small fire and cook for about 30 minutes.to cook.Or fry

and then dip in hot oil.

Ingredients: 1 kg of rabbit meat, 200g of clear soup, peppercorns, star anise,Salt, white sugar, MSG and appropriate amounts, 20g of chopped green onions, 10g of ginger slices, 20g of cooking wine, 10g of red soy sauce, 10g of vegetable oil, 750g of salad oil.Method: 1. Wash and chop the rabbit meat into several pieces and put it in a bowl.

Marinate the rabbit meat with peppercorns, star anise, cinnamon, salt and a small amount of water overnight. Rinse off, and mix with red soy sauce before cooking.2. Heat the pan, add oil and heat until 90% hot, add the rabbit meat and fry until golden brown.3.8.PotAdd clear soup and rabbit meat (up to the rabbit meat), then add star anise, peppercorns, sugar, soy sauce, green onions, ginger, cooking wine, first boil over high heat, then simmer over low heat for about 1 hour, add MSG and cook over medium heat to thicken.Drizzle with vegetable oil, cut into small pieces and plate.

Large Wuye beef

Introduction

Five-spice beef from the town of Dawei, Henan, with a long history, unique recipe, strict process, and fine processing. After making, it has characteristics such as fresh color, delicious flavor, soft and tender meat, and plump meat.Fragrant and lingering aroma, with the characteristic flavor of five-spice beef.The founder of Dawei beef, Mr. Ma Yuzhun, has been refined by several generations. The recipe is unique and delicious, and customers praise it highly. It is famous throughout Zhongyuan.

The beef contains a lot ofprotein, the amino acid composition is closer toporkneeds, which can improve the body's resistance to disease, and is suitable for supplementing blood, repairing tissues, and recovering after surgery and illness.Eating beef in winter can warm the stomach and strengthen the body.Traditional Chinese medicine believes that beef has the effects of nourishing qi, nourishing spleen and stomach, strengthening muscles and bones, dispelling phlegm and wind, and stopping thirst and salivation.Suitable for people with downheartedness, shortness of breath, sore and stiff muscles and bones, anemia and yellow eyes.Bucket Chicken

Introduction

Bucket chicken is a famous dish in Kaifeng, which uses local high-quality bamboo chicken. It is made by braising with a century-old soup.

The color is golden yellow, and the meat is tender and juicy.The most famous is Ma Yuxiang's bucket chicken.Ma Yuxiang's bucket chicken is famous for its fine craftsmanship, strict selection of ingredients, and unique flavor. It has been popular for over 100 years and is still popular today. It is now made and sold by Ma Yuxiang Chicken Duck Shop.Based on the original business, it has added brown yellow, crispy and fragrant, and thick sauce.31.32.33.34.35.36.37.38.39.

Instructions: 1. Sprinkle a little peanuts on the plate, and crush them with a hammer.

Talking about bucket chicken, we must first talk about the famous old shop "Ma Yuxiang" in Kaifeng. Ma Yuxiang now has shops all over China with the name. Maybe you are not familiar with this name.But when you say its full name "Jinling Teachmen - Ma Yuxiang", very few people know it.Just by looking at the name, we can see that Ma Yuxiang is not a native of Kaifeng. The founder of Ma Yuxiang is Ma Yongcen. The Ma family originated from Yunnan, and had a prominent family background. Around the Qing Dynasty, Wu Guang helped conquer Yunnan, and the Ma family was greatly influenced. So they moved to Jinling (which is now Nanjing) and opened a business called "Spring Bright Hall". During the reign of Emperor Xinfeng, due to the fighting between the Qing Dynasty and the Taiping Rebellion, Jinling was in a state of war, and the Ma family came to Kaifeng under the leadership of Ma Yongcen.The business name in Kaifeng at that time was "Yuesheng Yong", mainly selling north and south food.Ma Yongcen, based on the fact that chicken was abundant in the Central Plains, combined with the processing methods of duck in Nanjing, he spent a lot of time researching and making a new variety called "bucket chicken" using chicken as raw material, without skinning or opening the belly, so that the chicken became a bucket shape.It was very popular. In 1864, Ma Yongcen opened a new shop and named it "Jinling Teachmen - Ma Yuxiang", which means he believed in Islam.Now, the practice of bucket chicken is already familiar to most merchants in Kaifeng. Some bucket chicken is no different from Ma Yuxiang's.

Method:

Ingredients: 2 years old fat chicken 3, 250g green onions, 100g ginger, 25g peppercorns, 250g salt, 100g whole star anise, 150g cooking wine.

Method: 1. Wash and chop the chicken, remove the claws and remove the lower half of the wing bone, from the right wing, cut a 5cm long mouth, use the index finger to stir around the five organs, then take out;Then cut from the back of the neck, remove the stomach and wash it clean.Two legs are broken from the root, and tied with rope.All star anise is wrapped in cloth.2. First, put a little peppercorns and salt inside the chicken, and shake it around to make the salt and peppercorns penetrate.Wash thelotus leavesand stack them into 7cm long, 5cm wide, and insert them into the knife mouth, and pull up the chicken tail.Use a reed to support the lotus leaves and the chicken tail, and pull them together.59.5. Turn the two sides to the middle, and make a long strip.

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Cut it into pieces, and you can eat it.

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Or dip in hot oil.91.92.

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Ingredients: peanuts, white sugar, peanuts.109.

Instructions: 1, Sprinkle a little peanuts on the cloth and crush them with a hammer.1. Mash a few peanuts with a hammer.2. Put water in the pot, add sugar.1 peanuts is 6~7 sugar.The sugar should be cooked until it turns brown, then turn off the heat and add peanuts.3. Stir to mix the peanuts and sugar evenly.Pour the mixture into the mold.4. Take the peanut balls from the pot and squeeze them.5. Take the two sides to the middle, and make a long strip.Cut the strip, you can eat.5, Flip both sides to the middle, forming a long strip.While the sugar is still warm, stretch the length by 1/3~1/2.Cut it into pieces and eat it.