What are the famous dishes in Henan?

Sichuan cuisine, Hunan cuisine and Cantonese cuisine are the most popular cuisines. Do you know anything about Henan cuisine? The following are ten classic traditional dishes in Henan. Let's have a look!

1. Soft-fried fish noodles with sweet and sour sauce

Baked noodles with sweet and sour fish is a traditional dish in Kaifeng, which consists of fried fish with sweet and sour and baked noodles. It is characterized by bordeaux color, softness, smoothness and fragrance; The baked noodles are as thin as hair, fluffy and crisp.

2. fry the head and tail of herring

At the end of the Qing Dynasty and the beginning of the Republic of China, it was famous in the Central Plains and was known as the "strange smell". In the early years of the Republic of China, Kang Youwei began to taste this dish when he visited Kaifeng, the ancient capital of China, and was known as "delicious cooking Hou Jing". The color of the dish is purple, fragrant and tender. When eating, put a fish head in your mouth and take a sip, which can not only suck out the fish brain, but also automatically separate the fish from the skull, making people salivate.

3. Fried purple crisp meat

According to legend, this dish was founded in the Ming Dynasty. Because of its crisp taste, it is similar to roast duck. At the end of Qing Dynasty, Kaifeng chefs presented purple crispy meat instead of barbecue to Cixi and Emperor Guangxu, which won the praise of Empress Dowager Cixi and Emperor Guangxu. Since then, it has become a traditional dish in Henan. The color is brownish yellow, smooth and shiny, tender outside and fat inside, but not greasy.

4. Braised sea cucumber with onion

Braised sea cucumber with onion is a traditional dish in Henan. Cut the sea cucumber into large pieces and the onion into sections; Put the sea cucumber into the broth, add the cooking wine and simmer for 20 minutes; Stir-fry Zanthoxylum bungeanum and take it out; Add onion and stir-fry over low heat; Add sea cucumber, broth, salt, cooking wine, soy sauce and pepper, simmer to taste, and add chicken essence to taste.

5. Paeonia lactiflora

Luoyang swallow dish, also known as peony swallow dish, belongs to Henan cuisine. The main ingredients are white radish, sea cucumber, squid and chicken. The finished Luoyang swallow dish only saw white peony flowers with dazzling colors floating on the noodle soup, and the dish was delicious and fresh, which won applause from all the guests. There are colorful peony flowers floating on the noodle soup, which are gorgeous, fragrant, delicious, hot and sour, smooth and palatable.

6. Braised tripe

Braised tripe is a traditional dish in Henan province, which has been listed as a treasure for thousands of years. This dish is made of soft, white and bright pieces of Guangzhou belly, slaughtered, spread on bamboo rafts and roasted with good milk soup over low heat. The finished product is soft, tender, mellow and delicious, and the soup is white, bright and smooth, so it is also called Baiba Guangzhou belly.

7. Bianjing roast duck

Bianjing has been known as the water city in the north of the Yangtze River since ancient times, so there are many duck dishes. Bianjing roast duck is a famous dish in the market in Song Dynasty. Cooked ducks are cooked by roasting with fire ashes, and then evolved into fruit trees roasted with open flames. Bianjing roast duck has crispy skin, tender and fragrant meat and persimmon red color. Anyone with heat deficiency and cold can eat it.

8. Fried eight pieces

There is a sentence in the lyrics of Henan Hotel Waiter: "A chicken steak with eight petals is fragrant, tender and beautiful". This eight-petal chicken is fried eight pieces that have been called for more than 200 years. This dish is made of four chicken legs and four chicken breasts in late autumn. Marinate with cooking wine, refined salt, soy sauce and ginger juice, add oil in a pot with high fire, and then heat and fry until crispy outside and tender inside. With salt and pepper or spicy soy sauce, it is very refreshing. This dish was one of the four major Henan dishes that Lu Xun loved in those days. The writer Yao praised it as "I like fried eight pieces in Henan best, which are fragrant and tender".