Zhengzhou Braised Noodles

Henan noodles have many specialties, and Braised Noodles is one of the representatives. During the Han and Wei dynasties, this noodle was also called Soup Cake. After the Tang Dynasty, the name gradually changed. In the Song Dynasty, Bianjing Food The store now supplies "pork noodles and Da'ao noodles", which are often called mutton braised noodles because of their soft and smooth tendons and mellow and warm soup. Zhengzhou braised noodles flourished in the 1980s, thanks to the reform and opening up, a large increase in the floating population, and a surge in demand from the catering industry. First, the mutton braised noodles of the time-honored "He Kee" took the lead, and then Xiao Kee's three delicacies braised noodles Noodles have suddenly emerged and developed rapidly. In the past two decades, they have not only become the city's business card for Zhengzhou's catering industry, but also become a different style of Henan and Zhengzhou with a bowl of hearty braised noodles in hand. Braised flour is made from high-quality wheat flour, add eggs and salt, and knead it into the flour when kneading the dough. After repeated kneading, it makes the tendons tough, then it is broken into small pieces and kneaded into sheets with both sides. Touch sesame oil. When the noodles are cooked, shake them several times, and the noodles will change from thick to thin, and be stretched into thin noodles about 2 cm wide. They are not easy to break even after floating in boiling water several times. The noodles are divided into four or two portions. The aroma of braised noodles lies in the soup. The soup is made from kid meat and leg bones. Chinese herbs such as dangshen, angelica root, astragalus, angelica, and wolfberry are added and simmered for a day. This not only removes the smell of mutton, but also reduces the taste of mutton. Fire energy, very nourishing. Ladle a few spoons of soup stock, put the fresh braised noodles and a little sweet potato starch directly into the soup stock and cook. The stewed noodles are as moist as lily petals, smooth on the outside and tough on the inside. The umami flavor of the soup penetrates into the noodles, making it fragrant; add Serve some pieces of mutton with wolfberry, day lily, fungus, quail eggs, etc. When serving, take out small dishes such as coriander, chili oil, sugared garlic, etc. to make the taste more fresh. Bite off small pieces of noodles, sip the soup, and sandwich slices of mutton. The color, aroma and taste are full. It's also a wonderful pleasure to look at the chef's underside. The thin noodles stretch into long thin strips in a blink of an eye. It's like a musician conducting music, or a magician performing superb skills. The white pieces of noodles were flying up and down, like a dragon flying, like colorful silk playing with flowers, dancing like a dragon and Qiu Jin. It was put into the pot in an instant. Before the eyes could see what was going on, the noodles were already cooked. The soup is white and delicious, and the noodles are smooth and chewy. Put a few large pieces of mutton on it, supplemented by shredded seaweed, shredded tofu, vermicelli, coriander, quail eggs, etc. When serving, take out small plates of coriander, chili oil, sugared garlic, etc. It tastes even better, and a big bowl of warm and nourishing braised noodles is right in front of you. Put more sesame sauce, salt, MSG, etc. at the bottom of the bowl. Use chopsticks to pick it up before eating. It smells so good!

Kaifeng soup dumplings

Soup dumplings are steamed buns with soup inside. Soup dumplings used to be a royal food in the Northern Song Dynasty. Kaifeng soup dumplings are not only beautiful in form, but also exquisite in content. The meat filling and fresh soup live in the same room. Eating it, you can eat noodles, eat meat, and eat soup in the North. It is an integrated charm. Soup dumplings are steamed buns with soup inside. Soup dumplings used to be a royal food in the Northern Song Dynasty. Kaifeng soup dumplings are not only beautiful in form, but also exquisite in content. The meat filling and fresh soup live in the same room. Eating it, you can eat noodles, eat meat, and eat soup in the North. It is an integrated charm. Eating Kaifeng soup dumplings is an important process. The soup dumplings have thin skin and are as white as Jingdezhen fine porcelain, with a sense of transparency. There are 32 finely crafted crepe folds on the bun, which are extremely even. When placed on a white porcelain plate, the soup dumplings look like white chrysanthemums. Picked up with chopsticks, they hang like lanterns. This aesthetic appreciation process is indispensable. When eaten, there is meat filling inside and fresh soup on the bottom layer. Just remember, when eating soup dumplings, pay attention to the bottom. If you eat it horizontally, the soup will flow to your hands along the chopsticks before you can absorb the soup. If you raise your wrist to suck it, the soup will flow along your arms and reach your vest. Eating soup dumplings and burning your vest is theoretically possible. Therefore, when eating soup dumplings, you must concentrate on eating them without looking away. When eating steamed buns filled with soup, the presence of soup comes first, followed by the meat filling, and then the dough. The soup is like poetry, the meat filling is like prose, and the dough is like novel. Because novels are inclusive of everything, if prose is more refined, poetry will be the essence of the text. Therefore, after eating the soup-filled steamed buns, I was the first to remember the freshness of the soup. The meat filling is close to the taste of the soup, and the chewy texture of the dough is almost negligible. This is the experience of southerners eating northern food. It is unknown whether northerners are ranked first. Kaifeng soup dumplings are made by combining the three characteristics of Tianjin Goubuli steamed stuffed buns with water filling, semi-risen noodles and Kaifeng soup dumplings which are juicy and delicious. It has both fashionable features and traditional essence, and is as white as jade. , the soup is rich, the taste is extremely delicious and wonderful, and it has won praise from the majority of customers.

Huahua Mo

Huahua Mo can be traced back to the Jin Dynasty, when steamed cakes in the shape of a "cross" were commercially available.

Today's flowered steamed buns are made by adding an appropriate amount of sugar after the dough is fully fermented. After the dough reaches a certain level, the dough is mixed, shaped, and steamed. When mature, the tops of the buns bloom evenly like flowers, so they are called flower buns and have a sweet taste. "Huahua Mo", also known as "Cage Cake", also known as "Baiyin Ruyi", is an ancient snack made of steamed wheat flour. Legend has it that Huahua Mo was a favorite food of Ming Taizu Zhu Yuanzhang when he was a child. According to legend, Zhu Yuanzhang liked to eat when he was a child. Coming from a poor family, he fled from Anhui with his mother and came to the Cilin Mountain area of ??Changzi County, Shanxi. When he worked as a servant in Baiyan Langbai's family, he often helped Ma Xiuying, the daughter of the kitchen master Ma, to cook and do chores. Food was given to Zhu Yuanzhang. Zhu Yuanzhang liked to eat steamed buns the most. Later, Zhu Yuanzhang asked Ma Xiuying to join Guo Zixing's army. Ma Xiuying became a cook with the army, and Zhu Yuanzhang became a warrior who was good at fighting. Ma Xiuying personally steamed the flowered buns to comfort Zhu Yuanzhang. After he unified the world, he held a banquet and ordered the imperial kitchen to cook flowered buns. The chef was scolded by Zhu Yuanzhang, so he had no choice but to ask his empress Ma Xiuying to teach him. I ate his delicious flowered steamed buns. When Zhu Yuanzhang's son Zhu Mo lived in Luzhou Imperial City, he also liked to eat flowered steamed buns. However, the flowered steamed buns at that time were not made of refined flour today, but made of white jade rice noodles. At that time, the people in Luzhou also called it "dim sum" because the steamed steamed buns were dotted with red dots on the top, so they were called dim sum.

Shui-fried buns

Fried buns are a famous delicacy in Qilu with a history of more than 500 years. Now they are mainly famous in Qiaozhuang Town (Caizhai Village) of Boxing County, and are mostly distributed in Lijin, a town in the northeast of Boxing County, along the Wanli Yellow River. The place where it meets the sea is home to outstanding people, abundant products, developed agriculture, and prosperous culture. During the Ming and Qing Dynasties, it was the intersection of the Haihe River and a famous commercial port. Merchants gathered there and there were many shops. The unique Shuijianbao came into being. During the cooking process, the fried buns are boiled, steamed and fried. The fried buns are golden in color, crispy on one side and soft and crispy on three sides. Not hard, fragrant but not greasy, the taste is extremely delicious. Eaters praise it and it is famous all over the world. The fried buns originated in Lijin County. After a hundred years, they have spread to most parts of China, and have become popular among more people. You can taste the deliciousness of fried buns. The fried buns in Jiaodian Village of Pingdingshan City in Henan are the most famous. The fried buns in Jiaodian Village have a unique numbing texture. Paired with the local spicy soup, it is another taste. If you want to eat authentic ones here, don’t go to the wrong place. The best place to eat fried dumplings in Jiaodian is the authentic old-fashioned steamed bun restaurant of Master Fatty. The fried dumplings are popular snacks, high quality and cheap. It is not affected by the four seasons. It has always been a popular local snack and has become a popular food among people in various counties and cities. The business is very good and it is very popular with local residents and tourists. They vary in shape and size. They are shaped like persimmons, with golden and crispy paper-like dough on the top and bottom. They are crispy on the outside and fresh on the inside. They have a golden color and crispy texture, and the filling is fragrant and delicious. < /p>

Hot Noodle Corner

Xin'an Hot Noodle Corner, a traditional snack, was created in the third year of the Republic of China (1914) and has a history of more than 80 years. , opened a restaurant at Xin'an County Railway Station, selling "Laoren Hot Noodle Corner". Due to the scientific formula and exquisite production, the hot noodles are soft and tight, crystal clear, shaped like a crescent moon, and colored like jade. They are fresh and not greasy, and are delicious. Sometimes they are "famous for three thousand miles in the Longhai Sea." It has the reputation of "the first one in Yaheluo". After the death of Mr. Ren, Wang Jindou changed the name to "Laowang Hot Noodles". His son Wang Defa inherited his father's business and developed this snack. In 1980, Wang Defa was invited to Zhengzhou to teach his art. So far, there are restaurants specializing in "Xin'an County Hot Noodle Corner" in Luoyang, Zhengzhou and other places. In recent years, Xin'an "Fangji Hot Noodle Corner" has made innovations based on traditional craftsmanship and has a better flavor. Since 1986, it has been rated as "Luoyang Famous Snack" many times, and in 1993, it was invited to participate in the Asian Games in Beijing. "Food Festival has been widely praised. The method is as follows: select fresh pork from the buttocks, with the right amount of fat and leanness, chop the meat into mince, add a variety of seasonings and original broth and stir into a filling; then scald the noodles with fresh boiling water, roll them into skin, and wrap them into shapes. Like Crescent Moon Dumplings, put them in a basket and steam them for 10 minutes. Compared with dumplings, the special feature of hot noodle horns is the rubber bands. Since they are steamed, they generally won't break and are all neat.

It is said that this kind of food was invented by accident: someone made a mistake when making dough, boiling water entered the basin and burned the leavening agent, so he simply rolled the unrisen dough into dough sheets and filled the buns with stuffing. Make it into a crescent-shaped food. People saw the novel shape of the food and wanted to eat it, so it became popular. There is another story about the origin of Xin'an Hot Noodles. According to legend, in the early years, there was a man named Deng Huanzhang from Dengzhou. His parents died when he was young. He was taken as an apprentice by a restaurant owner. He accidentally dropped boiling water into the basin and burned it. I was afraid of being blamed by the chef, so I rolled out the hot noodles directly into crescent-shaped dough, filled it with stuffing, steamed it in a basket and sold it on the street. Unexpectedly, it became very popular, and the small shop also The "Another New" sign was put up and it was officially named "Hot Noodle Corner".

Physalis Noodles

Physalis Noodles are made by fermenting ground mung bean slurry until it becomes sour, adding water, boiling, and lowering until cooked, then take out the noodles and add an appropriate amount of flour. Make the batter thicker and mix it with the noodles. This noodle is seasoned with Sichuan peppercorn oil and chili oil, and is served with celery, spinach, etc. It has a sour and spicy taste, and the noodles have a unique flavor. Luoyang noodles are the most famous. Luoyang pulp noodles are a traditional pasta among Luoyang people, also called "glue rice". It is loved by Luoyang people and even foreigners because of its unique sour taste. The main ingredient of slurry noodles is noodles, but the ingredients are the key. Because the noodles are cooked with not the usual water, but a special sour soy milk (also called physalis). When eating, add chili and chive sauce according to your own taste, and the taste will be better. Another feature of Luoyang pulp noodles is that it tastes better when reheated after cooling. Therefore, there are many folk sayings such as "heat rice with pulp three times, but they won't exchange it for meat", "heat rice with pulp three times, and they won't exchange it for gold", "heat rice with pulp three times, and they won't even give it to the county magistrate", etc. You will smell a faint sour smell when making it, but when you eat it, the sourness is almost completely dissolved in the ingredients. Can't taste much sourness. Anyone who has tasted Luoyang noodles will immediately feel the lingering fragrance in their mouths and endless aftertaste when mentioning this snack. Although it is one of the Central Plains noodle dishes, its special raw materials and special methods make the taste of slurry noodles completely different from ordinary noodles. The slurry noodles also have an appetizing effect, making people want to eat more. Endless aftertaste! The history of the development of starched noodles in Luoyang is so long that it cannot be verified. As for the origin of starch noodles, there was once a saying: Back then, Liu Xiu was chased by Wang Mang. He had nowhere to go and was hungry and cold. When he saw a starch house, he went in to find something to eat. But there was no one in the room, and there was no food. There were only a few handfuls of dry noodles. There was still mung bean grinding water in the vat, but it had been acidified. He didn't care much, so he scooped a few ladles of physalis and put all the existing dry noodles, vegetable leaves, and dried beans into the pot to cook. The noodles were cooked. When he opened the lid of the pot, he smelled the slightly sour noodles, so he wolfed down all the noodles. Even when he became the emperor, he still thought about the noodles, so he included them in the imperial banquet. The dish of thick noodles has been passed down to this day.

Hu spicy soup

It is a traditional soup-based snack. It has developed into one of the snacks that everyone in Henan loves and knows. Usually in the early morning, there are many stalls selling Hu spicy soup on the streets. Fried buns, fried dough sticks and hot and sour spicy soup are a delicious breakfast. The spicy soup is a unique snack in Henan. It originated in the middle of the Qing Dynasty, became popular in the early years of the Republic of China, and has been constantly updated since then. So far, if you walk in the streets and alleys of Luoyang, you can see it everywhere. Why does a small bowl of spicy soup last so long? With its popular taste and low price, it has always become people's first choice for breakfast. Over hundreds of years of history, smart Henan people have extended the way of eating Hu spicy soup, mixing tofu brain and Hu spicy soup together to drink, which is called "Tofu brain and Hu spicy soup". Referred to as "two doping". How is Hu spicy soup made? First, put the sweet potato vermicelli and chopped fatty pork into an iron pot and stew. At the same time, add peanut kernels, taro, yam, daylily, fungus, dried ginger, cinnamon, gluten bubbles, etc. When it is eight ripe, add an appropriate amount of fine powder and stir carefully. Then add the prepared seasonings, Sichuan peppercorns, pepper, fennel, refined salt and soy sauce, add a little sugar, and a pot of spicy spicy soup with good color, fragrance and flavor is made. Hu spicy soup is not divided into winter and summer, and is suitable for all seasons. Its delicious taste is deeply favored by people. Therefore, if you can travel to various places in Henan in the future, don’t miss the opportunity to have a bowl of this soup. Although most spicy soup restaurants look small and unhygienic, this does not prove that there are no examples of "failure outside, gold and jade inside". If you drink too much hot and spicy soup, you can analyze it in the tone of Lao Jianghu: "Hey, the more shabby the store looks like, the better the soup.

"Everyone knows that a store is a big bully. If the soup is well made, it is a golden sign. No matter how dirty the store looks, as long as a bowl of spicy spicy soup is served, don't say anything else. Just drink it. However, there are many secrets to drinking spicy soup. First, if you add vinegar, it will not only be spicy, but also sour. Second, the meat version is delicious, but the price is high. Pay 5 cents. Third, do you eat the soup first (gluten, diced beef, shredded kelp), or drink the soup with the soup? However, they are definitely not from Henan. Beiwudu, a small town in Wuyang, Luohe, is famous for its spicy meat stew, which is delicious and spicy.

Bianjing Roast Duck

It is a traditional delicacy in Kaifeng with a long history. As early as the Northern Song Dynasty, roast duck and roast duck (both roast ducks) were famous dishes in Bianjing restaurants and shops. After the Jin Dynasty defeated Bianjing, a large number of craftsmen, artists and merchants from Bianjing moved to Jiankang (now Nanjing) and Lin'an (now Hangzhou) with the Kang king Zhao Gou. Roast duck became a delicacy among the people and officials in the Southern Song Dynasty. Hong Mai, a scholar of the Southern Song Dynasty, recorded Wang Li, a famous chef and roast duck expert who was good at making roast duck. He was the first famous roast duck master in China who was mentioned in books. The Yuan Dynasty destroyed the Southern Song Dynasty. Lin'an's skilled craftsmen moved to Dadu (today's Beijing), and the roast duck production technology was spread to Beijing, and roast duck became a delicacy in the Beijing palace and shops. With the changes and development of history, Bianjing roast duck technology gradually spread to all parts of the world. Improvements and developments were made on this basis, forming different flavors and characteristics. During the Ming and Qing Dynasties, roast duck technology developed to a sophisticated level. Not only did the craftsmanship of roast duck become more refined and detailed, but the ducks used for roast duck also required special breeding. As a result, duck-feeding places such as Goose and Duck City, duck houses, and duck farms appeared. At the end of the Qing Dynasty and the beginning of the Republic of China, restaurants such as Youyi Village and Shanjinglou in Kaifeng had their own duck-feeding houses with dedicated staff to raise ducks for supply. Used by restaurants. Because the specially raised ducks are large, thin-skinned, and plump, the roasted ducks have a ruddy color, crispy skin, tender meat, plump and mellow flavor, and are fat but not greasy, making them a treasure at Kaifeng banquets. The other way to eat it is to cut the roasted duck into slices while hot, dip it in sweet noodle sauce, add chrysanthemum scallions or white scallions, and eat it rolled up with special lotus leaf cakes (preferably with some chestnut noodles) and slices of pastry. If you like sweets, you can also eat it dipped in sugar, and it tastes very good. You can also add cabbage and winter melon to the soup for a unique flavor.

Luoyang Beef Soup

The main ingredient of "sweet" beef soup is beef bones. At 6 p.m., the boss puts a large number of cracked beef bones into a large pot nearly one person deep and 2 meters in diameter, adds water and homemade spices, and brings the soup to a boil. Then, cook it over a slow fire all night long so that all the bone marrow and collagen in the beef bones are absorbed into the soup. Beef in the soup is also very particular. The fat must be removed from large pieces of beef. The heat must be controlled well. If the time is too long, it will become pulpy and cannot be cut into thin slices. If the time is too short, it will not taste good. Therefore, the beef in the "sweet" beef soup is all large and thin, melting in your mouth, full of fragrance and endless aftertaste. In a large bowl with a capacity of more than 1000 ml, grab about one or two large pieces of beef and pour the boiling soup into it. The aroma is fragrant. Local people like to use hard noodle "Guokui" to soak in the soup. The dry and hard Guokui fully absorbs the soup in the bowl and chews it. Of course, the more you chew, the more "beautiful" it becomes (Luoyang dialect). Many people tend to overlook one thing when comparing, the beef soup in Luoyang is only open in the morning. Luoyang Jinmingji Halal Sweet Beef Soup (formerly Jinjia Beef Soup) started in 1950. It was developed with a unique formula by Mr. Jinchengtang of Dongguan, Luoyang. It is a famous specialty food in Luoyang. This soup is mainly sweet soup and has been passed down from generation to generation. It has been passed down to the third generation. Luoyang Jinmingji Halal Sweet Beef Soup is the only restaurant chain in Luoyang registered by the National Trademark Office that focuses on sweet soup. Luoyang Jinmingji Halal Sweet Beef Soup is made from more than 20 kinds of Chinese medicinal materials combined with fresh beef, which is stewed over low heat. The soup is fresh and mellow, and its nature and flavor are sweet and mild. It can nourish the male spleen, replenish qi and blood, nourish the kidneys and strengthen yang. It has the effects of strengthening the muscles and bones, warming the meridians, regulating the temperature and kidneys, drying dampness and resolving phlegm, regulating qi and harmonizing the stomach, dispelling wind and stopping vomiting, and nourishing the skin. .

Henan mutton soup

Henan has many varieties of mutton soup, such as Henan Lingbao mutton soup, Xuchang Zhangdi mutton soup, Weichuan mutton stewed with tofu, etc. Lingbao mutton soup is characterized by its thick pulp and natural nutrition, while Xuchang Zhangdi mutton soup has tender meat and mellow soup. Weichuan mutton braised tofu is a combination of Hui and Han flavors.

?Henan West Lingbao Mutton Soup is made by soaking one hundred kilograms of bones and half a hundred kilograms of meat at a time, boiling it for a while and then boiling it over high heat for three to five hours, creating a taste comparable to that of milk. It is rich in protein and calcium. The vegetarian cake that matches it is unique. The cake, which is only 60 grams, is exquisite and delicate. It is rolled out of unleavened dough, baked on a griddle, and baked in a horizontal oven. It has the characteristics of plump appearance, exquisite patterns, golden red crispness, and long-term soaking. Not only this, the merchant also gives away a small portion of ‘Lingbao jelly’ so that you can taste its characteristics. ?Xuchang Zhangdi mutton soup requires fresh meat to be frozen, cut into large thin slices, marinated with salt and tender meat powder, add refined five-spice beef and mutton oil to the pot, stir-fry the mutton slices, add bone broth, and cook with seasonings. Before it's done, the aroma is overflowing. The aroma of beef and mutton fat, the mellow aroma of bone broth, and the delicious aroma of meat slices all penetrate your nose. Sprinkle with chopped green onion, coriander, drizzle with sesame oil, and the hot mutton soup will tease you. Weichuan mutton braised tofu comes from this place where the Han people live together. The halal mutton soup is added with thirteen incense, and the bones are full of rich fragrance. Weichuan tofu is said to be a tribute in local historical records. A piece of tofu is carried with horsehair and can travel half a mile without falling. They combine to make Weichuan delicious to the extreme. Mutton, tofu, fungus... a big bowl full. Let you know that Henan’s food is economical, delicious and not expensive.

.Youxuan

Jinan’s famous Youxuan is crispy on the outside, tender on the inside, and fragrant with green onions. Because it is shaped like a spiral and the surface is oily and golden, it is also called Youxuan. Spin. People in Jinan mostly eat fried spinach while it's hot, paired with a bowl of shredded chicken wontons. It's high quality, low price, and wonderful. There are two types of oil spindles: round and oval. The more sophisticated ones are to poke a hole in the oil after the oil has matured, crack in an egg, and then bake it in the oven for a while. The egg and oil will become one, making the food even more beautiful. It is said that youxuan was learned in Nanjing by the three Xu brothers (today's Qihe County) during the Qing Dynasty when they went to the south. The taste of youxuan in the south is sweet. After the Xu brothers came to Jinan, they made it according to the dietary characteristics of northerners. The taste of the oil spin was changed to a salty aroma, which has been passed down to this day. "Yang Xiaolu" compiled by Gu Zhong in the Qing Dynasty recorded the production of oil spinners like this: "...Knead the dough as a mixture, and roll it out. Then add the oil mixture, and roll it out. Add the oil mixture again, and roll it out seven times. "It's very beautiful when cooked in a stove." It is said that Fengjilou in Jinan City was the first store to operate Youxuan during the reign of Emperor Guangxu. And famous as Quancheng. In the early years of the Republic of China, there were more than a dozen shops selling youxuan in Jinan, and youxuan became a snack that was famous throughout the country at that time. Golden in color, crispy on the outside and tender on the inside, with many loose layers and a strong aroma of scallion oil. It tastes better when paired with wontons.

Kaifeng Bucket Chicken

Kaifeng specialty dish is famous for its bright yellow color, salty, tender and crispy, fat but not greasy, and the more you chew, the more fragrant it becomes. Bucket Chicken is a famous specialty dish of Kaifeng. It uses local high-quality Jun hens and is simmered in century-old soup. Golden in color, fat but not greasy, fresh and crispy. It is named after its shape like a barrel. Ma Yuxing Bucket Chicken has a long-standing reputation for its fine production, strict selection of ingredients, and unique taste. It has been popular for more than a hundred years and is now cooked and operated by Ma Yuxing Chicken and Duck Restaurant. It is praised by the world and well-known in the ancient city. Some friends don’t feel good after eating bucket chicken. They often complain that they can’t chew it thoroughly or can’t chew it. This is not only related to the quality of cooking, but also the main reason is the wrong way of eating. Since Tongzi chicken itself has a characteristic of being crispy, it is destined that Tongzi chicken is not chopped into several pieces with a knife and gnawed around, nor is it torn into half and eaten in big bites. The key to Tongzi chicken is to shave the bones first. , and then slice it. When eating, pick up the boneless meat slices and chew them carefully. The more you chew, the more delicious it becomes. From this point of view, bucket chicken is not a food that makes people full, but a food that makes people enjoy. The best part of Tongzi Chicken is the chicken thighs, which are fragrant and have a good texture. Cut several chicken thighs into thin slices and are the best in cold dishes. Kaifeng Ma Yuxing Broiler and Poultry Company is the only authentic Ma Yuxing bucket chicken manufacturer in China. "Ma Yuxing" bucket chicken is round and perfect in shape, goose yellow in color, oily and shiny, fat but not greasy, salty, tender and crispy, with a hint of lotus fragrance. It has become a must-have dish at Kaifeng cocktail banquets. Tongzi chicken is a famous dish in Kaifeng, Henan. Walking into the streets and alleys of Kaifeng, you can see food stalls or shops selling bucket chicken everywhere. Even if you go to a star hotel for a high-end banquet, you will be served bucket chicken because it best represents the flavor of Kaifeng. .

Daokou Roast Chicken

Daokou Roast Chicken is produced by the "Yixingzhang" Shijia Roast Chicken Shop in Daokou Town, Huaxian County, Anyang City, Henan Province. It is a famous specialty in my country.

It was founded in the 18th year of Shunzhi (1661) in the Qing Dynasty by Zhang Bing, the ancestor of Mr. Zhang Zhonghai, an outstanding inheritor of Henan Province's folk culture and a provincial top-level roast chicken technician. It has a history of nearly 350 years and began to make illegal , the business was not prosperous. Later, he obtained the secret recipe for making roast chicken from the imperial chef of the imperial dining room of the Qing Dynasty. The chicken was indeed delicious. The production techniques of Daokou roast chicken have been passed down from generation to generation, forming its own unique style. In 1981, it was rated as a national famous and excellent product by the Ministry of Commerce. Daokou roast chicken is as famous as Beijing roast duck and Jinhua ham, and is known as "the best chicken in the world". During the Jiaqing period of the Qing Dynasty, Emperor Jiaqing was passing by a road crossing when he suddenly heard a strange fragrance and was excited. He asked the people around him: "What is emitting this fragrance?" The people around him replied: "Roast chicken". The entourage presented the roasted chicken. After tasting it, Jiaqing was overjoyed and said, "The color, aroma and taste are all outstanding." From then on, Daokou roast chicken became a tribute to the Qing court. Generations of Zhang Bing's descendants have inherited and developed the exquisite skills of their ancestors, so that "Yixingdian" roast chicken has always maintained its unique flavor. Since the 1970s, envoys from various countries in China and foreign guests have eaten "Daokou Roast Chicken" and all have praised it. Canadian Prime Minister Trudeau, Zambian President Kaunda, Danish Prime Minister and other distinguished guests were all impressed after tasting the Daokou roast chicken. Daokou roast chicken has the characteristics of good five flavors, crispy and soft, salty and palatable, fat but not greasy. You don’t need a knife to cut it when you eat it. Just shake it with your hands and the bones and flesh will separate by themselves. No matter it’s hot or cold, the flavor will linger in your mouth. With a long history and unique flavor, it is a famous local specialty food in my country.