City is located in the south-central part of Henan Province, and is a county-level city in Henan Province.Established as a county-level city in 1948, upgraded to a county-level city in 1986, and underwent a second district adjustment in 2004.Has been awarded the title of "Chinese Brand City", and is the first and second city in the central and western region to receive this honor, and the first "Food Famous City" in China.

FeaturesSmall snacksNorth Weidu Hu La Tang, Ge Ji Tang Rou, Ge Ji Tang RouBuns, Hou Ji Zhou Zi, Bun, Lin Ying Five SpiceBeef, LuohuBaozi, LuohuEggs, Gan Bing, Ma Tang, Shuang HuiBaconFried PepperShellfish, Wo Wo Tou, WugchengPot Lid, North Weidu Shanhua Hu La Tang, Oil Bun

Luohu Baozi

Introduction

Baozi is a type of bun.There are differences between bean buns and vegetable buns, that is, buns with bean or vegetable fillings.It is a local affordable food that can be found everywhere.Can be configuredSoy milk,PorridgeWhenBreakfastEnjoy.Baozi is a fermented food, eating fermented foods is very beneficial for human health.

Making method

Bean bun: PutGreen beanorLong beanAddRedDateCook until soft, mix with appropriate amount of sugar, and shape into balls, then steam and ready.Sweet potatoDough orWhite doughRoll into small circles (or shape by hand), fill with bean filling,SteamReady to eat;Vegetable bun: The method is the same as bean bun, but because the filling is vegetable, so it is called vegetable bun.It has both meat and vegetarian fillings.Bean bun and vegetable bun are a food that is loved by the people of Luohu.

North Weidu Hu La Tang

Introduction

North Weidu Hu La Tang has been developed and promoted by Hui people.According to the old people, traditional Hu La Tang is made with a large copper pot, embedded in a red cart, and cooked with charcoal underneath.Sellers wear simple clothes and a white cap, holding a large wooden spoon, stir in the soup pot, "pop", a hot Hu La Tang is ready, handed to the drinker.Skilled sellers will not leave soup on the edge of the bowl.Nowadays, the North Weidu Hu La Tang stores (stalls) opened in Zhengzhou, Luohu, Pingdingshan, Xuchang, and Xiangcheng County have become the first choice for breakfast for local people.

History and Culture

North Weidu Town is located 25 kilometers north of Luohu City, in the southern bank of the Sha River, formerly called Ding Ling, with a history of over 2,000 years.According to historical records, in the Ming and Qing Dynasties, the commercial economy here reached its peak, merchants from Shaan and Shan gathered here, the town connected to the water (Sha River) in Lu, west to Lu Luo, east to Jiang Hui, south to Jin Chu, north to Zheng Bian, the commercial goods from all over the south and east coast were traded here.It has been praised as "North Weidu Daily Gold", "Nine Gates Nine Locks Little Beijing", "Unending Credit Shop (Social Flag Store)", "Unfillable North Weidu", which was an important commercial hub in the central region of Henan.Due to the historical accumulation, North Weidu has many famous snacks, such as Hu La Tang, Bun, canned vegetable fillingsDumplings,LambSweet rice, OilDough,Sticky riceSweet bean soup, etc., which are well-known throughout Luohu.

Making method

Ingredients:Flour300 grams,Green onion50 grams,Spinach50 grams,Rice flour50 grams,Seaweed50 grams, green onion,GingerA little minced.Salt5 grams,Pepper10 grams,Soy sauce,VinegarEach 5 grams.

Making method: 1. Add salt to the flour, add a little water and knead into a dough, then add water continuously until the dough is sticky and elastic.Flourand water.2. Place pot on the fire, add water and boil, add flour.After the flour is cooked, add flour water to the pot, cook until the soup thickens, add green onion, spinach, rice flour, seaweed, green onion, ginger, salt, pepper, cook over high heat.

Sweet rice balls

Introduction

SesameSugar is a traditional Chinese snack with a long history and unique flavor, with bar shape, flat shape, milky white color, bright and clear, fragrant and crispy, pure and delicious taste, rich in nutrition, and has the effects of appetizing, dispelling gas, cough, and treating constipation.With a history of more than 200 years.

Product features: Sesame sugar has fine ingredients, and requires careful craftsmanship.Sesame must be covered without revealing the skin, two ends sealed without leakage, sugar layer must not be too hard, taste should be fragrant and sweet, crispy and not sticky teeth, color must be uniform and bright, generally the length and width should be the same, one pound should have 20 pieces.

Product function: Sesame is divided into black and white, eating white sesame is better, for medicinal use black sesame is better.Black sesameis beneficial for treating iron deficiency anemia, chronic neuritic nerve, peripheral nerve, arteriosclerosis, etc.According to reports, sesame oil has hemostatic effect, which can be used to treat platelet reduction and bleeding diseases, children can drink 4 ml each, before meals, 3 times a day, 15 days is one course, with certain effect.There are many ways to eat sesame for children.For example, after roasting sesame, grind it into sesame powder or use a meat grinder to grind it into sesame powder, mix it with sugar andOilCan makeSweet bean soup,Baozi fillingfor eating, or add to rice, porridge for baby.History and CultureIt is said that as early as the Tang Dynasty, Changzhou began to make sweet rice balls with sugar and sesame, called sweet rice balls.By the end of the Northern Song Dynasty, the smoke of war was everywhere, and the Jin army invaded south in a large scale.King Zhao Kou escaped from the capital Bianzhou and settled in the south, always seeking compromise and reconciliation, unwilling to reclaim the lost land.

The people were very resentful.

At that time, they wrote a poem:"Outside the mountain, outside the building, when will the dance and music in West Lake stop?The warm wind makes people intoxicated, and makes Hangzhou like Bianzhou!"To vent their anger.The people in the Changwu area adopted a different way.The people in the Changwu area adopted a different way.The people in the Changwu area adopted a different way.The people in the Changwu area adopted a different way.The people in the Changwu area adopted a different way.The people in the Changwu area adopted a different way.

Hou Ji Zhou Zi

Introduction

Hou Ji Zhou Zi is alocal delicacy in Houji Town, Wuyang County, Luohu City, Henan Province.The meat of Houji Zhou Zi is fat and delicious, with a chewy and delicious taste, which can nourish the skin and beautify.Houji Zhou Zi is located in Houji Town, Wuyang, also known as " Zhou Zi", is a famous food in Wuyang.is located in Houji Town, Hou, also known as "Fan Jiou," and is a famous local delicacy in Hou.Local snacks.

Recipe

It is carefully stewed with pig's front leg.The method is to choose small bones, little fat,lean meatand good front leg, 1.3-1.5 catties, using shallots, ginger, garlic and Shao wine to remove the smell and enhance the aroma,Soy sauceand old soy sauce to color the leg, then add a little rock sugar to remove oil and enhance the aroma, and finally simmered over low heat and concentrated over high heat, through a complex process, the Houji leg meat is fat but not greasy, with a chewy texture, with a delicious aroma, unique flavor, and has the effects of promoting blood circulation and beautifying skin.

Wucheng pot cake

Introduction

Wucheng pot cake, also known as pot kue, pot cake, dry cake, is a traditional local flavor that residents in both urban and rural areas like to eat.FoodSnack, which later developed into convenient food with local flavor.The pot cake is generally round, with a diameter of about 30cm, 1cm thick, and weighs 3 kilograms.The ingredients include wheat flour, pressed with wooden sticks, baked slowly in a shallow pot, the outer surface is golden, the inner part is soft and fragrant, suitable for eating, and can be stored for a long time.

Recipe

Ingredients: 5kg wheat flour (2kg water), 30g alkaline flour.Summer 350g, winter 750g, spring and autumn 500g.

Making method: 1. Adjust the water temperature according to the season, knead the dough first, place it on the table, press with a wooden lever, fold and press, and place it in a circle, then cut it into two, and add yeast and alkaline water to each separately, knead and press, according to the softness of the dough, add dry flour if necessary, until the dough is smooth and glossy, and evenly distributed yeast.

2. Divide the dough into about 600g dough pieces, roll into a circular cake with a diameter of about 22cm and a thickness of 3cm, flip and bake frequently, which is called "three turns and six turns", until the cake is uniformly golden, and the edges are slightly bulging.DumplingShape

Wok

Introduction

Wok, a common food in northern China, was once the main food for poor people.It uses natural green grains and vegetables as the main ingredients, with a high fiber content, which can stimulate the intestinal peristalsis and accelerate the excretion of feces, and prevent constipation, diarrhea, and intestinal cancer.It containsCornand oil, which can further lower cholesterol levels, and prevent the occurrence of high blood pressure and coronary heart disease.The elderly in Guangxi, China, are less likely to suffer from high blood pressure, and they eat mainly coarse grains.Thisis related.

Recipe

Ingredients:Corn flour100g,soybeans50g,sugar10g, yeast 2g,ginger5g.

Recipe: 1. Mix corn flour, soybeans, and sugar with water.2. Add yeast and mix with under 30°C water.3. Add to the flour mixture.

4. Knead into a dough. If it's too dry, add a little water.

5. Roll the dough into long strips, cut into equal pieces, each piece is about 10g.

6. Take one piece, use the palm of one hand and the index finger of the other hand to shape into a small wok shape.7. Steam in a pot with water, place on a damp cloth, put the small wok embryo on it, cook over high heat for about 15 minutes.52|Pot cakeIn addition to the soup, it also usesIntroductionPot cake, also known as "Kyoto old number" pot cake shop, is a unique local snack.

The soup used in pot cake, except for

porksoup, also useschickenand duck bone soup, so the pot cake is soft, fragrant and not greasy, and tastes fresh and delicious.

History and culture

According to the "Zhengzhou Food Industry Encyclopedia", the founder of the pot cake shop, Mr. Ge Minghui, is a Han Chinese from the Qing Dynasty, and he was born in 1882. He worked in the King's Palace in Beijing for 10 years, and he was appreciated by the King, so he was diligent and studious, and often helped in the kitchen of the palace's dining hall.At that time, there was a main food in the palace,which is called "layer cake".Also, there was a dish called "pot meat".RecipePot cake is made with pot cake and special pot meat, plusgreen vegetablescooked.The pot cake is made with soft flour, baked into a multi-layered cake, calcium and softened, with a chewy texture, and is a good food for supplementing energy.Another, it can also protect the stomach, for those with excessive stomach acid, bloating, and digestive problems, eating steamed pot cake can relieve symptoms.RecipeIngredients: wheat flour.Recipe: 1. First, place the flour on the cutting board, add water, quickly knead into a dough.2. Use a special iron stick to press the dough flat, then repeatedly press and shape.3. When the dough is soft and elastic, stop.4. Press the dough into a cake shape, and then repeatedly knead and press until the cake becomes smooth and elastic.5. Steam in the steamer for about half an hour.Lotus rootand other ingredients.The soup used for steaming buns.In addition to pork soup, it also uses chicken soup and duck bone soup.In December 1977, at the first national "Small Food" identification held in Hangzhou, Ge Ji Bun won the title of "Famous Chinese Small Food."

Luohu Egg Custard Bun

Introduction

Although now you can buy egg buns everywhere in Beijing, the best ones are still made in the birthplace of the dish, Henan, specifically in, and you must eat -style egg buns. They are usually made by couples, where the woman makes the dough and the manforms the bun.and coordinate with each other. They have also developed buns withlettuceand ham, but still prefer the original flavor.

How to make

Egg bun ingredients: 100g flour, 10g scallions, 2 eggs, 6g salt,peanuts50g oil, 2g five-spice powder

Egg bun making: 1. Mix 150g of lukewarm water with flour (use cold water in summer) and knead into a dough, knead well, and pull out 4 pieces.2. Roll each piece into a thin round, brush with peanut oil, and sprinkle with scallions (2.5g), salt (1.5g), and five-spice powder (1g), spread evenly, roll from the outside to the inside, and brush with oil on both ends, stand up, press flat, and roll into a round bun.3. Place the steamer (baking pan) on the fire and heat it, then place the bun in, when it is 80% cooked, make a hole on the bun edge, insert a chopstick into the bun to stir and separate the upper and lower layers, take out one egg and beat it in a bowl, pour it into the bun, and pinch the bun mouth together.Then sprinkle some oil on the steamer and continue to bake until the egg inside is fluffy.Each of the 4 pieces can be made in this way.

Lin Ying Five-Spice Beef

Introduction

The beef from is finely processed, using 1-3-year-old male cattle as raw material, with 20 kinds of precious Chinese medicinal herbs. It is processed through multiple processes such as pickling, steaming and cooking.: The famous Five-spice beef has a history of four hundred years.The beef from is finely processed with a fresh color, through the bone, and is a highproteinand low-fat nutritious and rich food, suitable for everyone, with both northern and southern flavors.

How to make

Ingredients: 100g beef (approximately 10 ), Sauce:Star Anisehalf a tea spoon,Clove2, cinnamon 1 piece, ginger 5-6 pieces, cardamom 1 piece,Fennelhalf a tea spoon, dried scallion 1 piece, salt 1 tea spoon, sugar 25g (6 ), 400ml stock, 1 tablespoon of wine. Dip: sesame oil, light soy sauce,red bell pepper1 tablespoon, 1 and a half tablespoon, 1 tablespoon of cooked oil, red bell pepper 1 tablespoon, sugar half a tea spoon.

Cooking steps: 1. Put thesauceand (except for the wine) in a deep bowl and cook over high heat for 15 minutes.2. Wash the beef, put it in the sauce, add the wine, and cook over medium heat for about 40 minutes.3. Take out the beef, and after cooling, cut it into thin slices.

4. The dipping sauce, except for sesame oil and, cook over high heat for 1 minute, then add the remaining sauce, and can be served with the beef.

Brief introduction

Introduction" " is about 1 foot long and 5 inches wide, weighing 3 to 6 kilograms, which is considered the king of buns.Its craftsmanship is very fine, first using fine white flour to knead and knead for hundreds of times, then steamed in a pot.The bun is golden yellow and 1/2 inch thick;The bun is white and layered.When eaten, it is moist and elastic, even when dry, it is not dry and chewy.

It can be stored for several days without becoming moldy or hard.Nutritional value: The bun is made by carefully steaming (mainly by fermenting flour), with nutritional components andsimilar tobread, mainly carbohydrates, which is the basic food for people to supplement energy.

In addition, it is also good for protecting the gastrointestinal tract, people with excessive stomach acid, bloating, and indigestion will feel comfortable and relieve symptoms when eating baked bread.

How to make

Ingredients: flour. Accessories: water.How to make: 1. First put the flour on the board, add water, and quickly form a dough.2. Use a special iron stick to press the dough flat, then sprinkle with dry flour, and repeatedly.3. When the dough becomes soft and elastic,4. Make the bun, and then knead and stretch until the bun becomes more and more soft and elastic.