Famous Food in Shangqiu In addition to inheriting the tradition of Henan cuisine, Shangqiu’s local specialty snacks are also worthy of praise. The steamed steamed buns of Guide Prefecture, the five-spice marinated fish of Ranjia in Xiayi, and the famous Guide shrimp roe braised vegetables are all famous dishes. The dried tofu and Jingjia Mahua in Yucheng Jiazhai are very famous local foods. "Iron pot eggs" Ran's five-spice fish, Xu's glutinous rice balls, shrimp braised vegetarian Guocun roasted chicken, Songyue brand white sugar tofu curd, ancient Song brand sauce, melon, Weizhuang sesame candy, Jingjia sesame slices, chicken feet twist, Yucheng Heijingguo twist, twist Jiazhai Dried Tofu, Shangqiu Water-Infused Steamed Bun, Yudong Hotel Small Shaobing, Ningling Gangzi Steamed Bun, Sizhuang Yuzhu "Iron Pot Egg" "Iron Pot Egg" is a very distinctive dish in Henan cuisine. It is made with a special iron pot lid and set on fire. Burn red. Crack the eggs into a bowl, mix well, add diced ham, diced water chestnuts, shrimp and dried shrimps, MSG, cooking wine, and salt water. Place the iron pot on a low heat, pour large amounts of oil into the egg mixture, and stir slowly with a spoon. Prevent the egg slurry from catching the pot. When the egg mixture is eighty-mature, use a fire hook to hang the lid of the red-hot iron pot on the iron pot, and use the lid to expose the high temperature to bake and solidify the egg mixture and stir it up. Make the egg pulp glutinous rice skin shiny and red-yellow. It tastes delicious, red and yellow in color, oily and bright, fresh, tender and fragrant, with endless aftertaste. On May 8, 1935, Mr. Lu Xun invited Hu Feng and Er Ye to have dinner with Liang Yuan and this was the dish they ate. Ranjia Five-Spice Fish with Fish is made by Ran Xiandong in the old town of Xiayi County and has a history of more than 200 years. It was listed as a tribute during the Qianlong period of the Qing Dynasty. The five-spice glutinous fish is made from about 200 grams of fat and tender crucian carp, which is a specialty of Xiayi Chenghu Lake. The whole fish is not scaled, and its internal organs are removed by caesarean section. It is marinated, fried, and carefully stewed with a variety of seasonings. Its color is golden and slightly red, the aroma is rich and mellow, the bones are crisp and the bones are not broken, and the fish meat is delicious and nutritious. It's not greasy when eaten hot, and it's not fishy when eaten cold. It's really a delicacy for banquets and a good accompaniment to meals. Xujia Tangyuan Xujia Tangyuan is a kind of Yuanxiao with unique flavor made by Sanshengguan, a famous restaurant in the ancient city of Shangqiu. Because the restaurant was founded by Xu Shufu and his two brothers in the 19th year of Guangxu's reign in the Qing Dynasty (1893), and is still run by Xu Minglin, the third generation descendant of the Xu family, it is called "Xu Family Tangyuan". Xujia glutinous rice balls are mainly made of glutinous rice and an appropriate amount of millet flour. The outer skin is snow-white and crystal clear like jade when cooked. The filling is made of sugar, honey and various fruit ingredients. There are many varieties, each with its own flavor, and it is known as the "Eight Treasures of Honey Juice". Xujia glutinous rice balls can be cooked in 10 minutes. They are soft, sticky and tasty. They have a honey-sweet taste and a strong fruity flavor. They will not get greasy after being eaten for a long time. They are a famous flavor food in Shangqiu. Shrimp Roasted Vegetables Shrimp Roasted Vegetables is a famous dish in the ancient city of Guide during the Ming and Qing Dynasties. In the late Qing Dynasty, the old chef Guan Heqing made shrimp rooster special every time he entertained ministers. During the Republic of China, chefs Chen Sirong and Chen Siming advanced the cooking techniques for serving dishes and promoted the cuisine from official cuisine to restaurant cuisine. The main raw materials of shrimp roe are gluten and shrimp, and the ingredients include chicken skin, shiitake mushrooms, white fungus, chicken and duck soup, etc. The preparation method is: fry the gluten in warm oil, tear it into pieces, then add shrimp, chicken skin, mushrooms, white fungus, chicken and duck soup, and simmer the soup to reduce the juice. The shrimp roasted vegetable has good aroma, taste and shape, and has a strong flavor of eastern Henan - heavy color, rich aroma, thick soup and thorough fire. Soup Xiayi is one of the famous dishes in Henan snacks. Guocun Roast Chicken Guocun Roast Chicken is one of the famous traditional dishes in Shangqiu County, with a history of more than 300 years. The characteristics of this product are: tangy aroma, good color and delicious taste, tender and white meat, complete body, rotten but not greasy, and long aftertaste. For example, when the chicken legs are hot, put them on the plate, shake them gently, and the meat and bones will be separated. The meat falls onto the plate. In the 1950s, Meng Zhaoxing, the producer of Meng's roasted chicken, attended the Henan Provincial Science and Technology Exchange Conference twice and was named "roasted chicken expert" and "roasted chicken technician" by the province. Songyue brand white sugar bean curd Songyue brand white sugar bean curd produced by Shangqiu County Brewing Factory is a famous specialty of Dayoufeng Sauce Garden in Guide Prefecture. Founded in the late Ming Dynasty and early Qing Dynasty, it has a history of more than 300 years. The founder, Li Dayou, was named Fengnian. At that time, the soy sauce garden production was booming. By the 18th century, Meng Chunfa, the master of the soy sauce garden, painstakingly studied pickle technology. Based on the original technology, he absorbed the technical characteristics of the north and south, improved the operation, and created a unique style. "Da Youfeng" became famous all over the world. White sugar tofu curd is golden and slightly red in color, with well-proportioned curd cubes, fine texture, rich aroma, moderate softness and hardness, neither rotten nor rotten, salty and palatable, and delicious. It is an appetizer to increase food intake and a good gift to friends in neighboring countries.

Gu Song brand soy-baked melon Gu Song brand soy-baked melon The Gusong brand soy-baked melon produced by Shangqiu City Pickle Factory has fine workmanship and exquisite preparation method. It uses Niu melon as the skin and is filled with peanut kernels, almonds, antlers, embryo blue and tangerine peel. , ginger shreds and more than a dozen famous side dishes. The finished product is beautiful in shape, shiny and brown in color. When eating, cut each melon into 2-3 pieces, shape it into lotus petals, and place it on a plate. The heart of the melon is like the heart of a flower, with sauce brown, golden yellow, and dark green intersecting strongly, making it colorful and full of flavor. Weizhuang Sesame Candy Weizhuang Sesame Candy is a traditional specialty of Shuangba Town, Shangqiu County. It has a production history of more than 200 years and is famous for its four characteristics: sweet, fragrant, loose and crisp. This sesame candy uses high-quality rice, white sugar, sesame and malt as raw materials. The operation process is: rice distillation, adding sugar catalytic enzyme, squeezing out the sugar juice, boiling, drawing and cutting, supplemented by sesame and white flour. Sesame candy is uniform in thickness and length, covered with sesame seeds without exposing the skin, sealed at both ends to prevent air leakage, not stiff, not sticky to teeth, crispy to eat, sweet and delicious. Jingjia sesame slices Jingjia sesame slices are a traditional specialty of Yucheng County. They were passed down from generation to generation by the Jing family in Chendian, and have been handed down to Jing Lianhe, a descendant of the seventh generation. According to the "Yucheng County Chronicle", Jingjia sesame slices were listed as tribute by Emperor Kangxi of the Qing Dynasty. Jingjia sesame chips are made from well-selected materials and carefully made. Made of fine powder, sesame oil, sugar and other high-quality raw materials. It is characterized by being bright and transparent, sweet and crispy, refreshing and suitable for all ages. In 1984, it was selected into the "Directory of Chinese Industrial and Commercial Enterprises" and rated as a high-quality product by the provincial light industry system. Chicken Feet Twist Chicken Feet Twist is named after its shape like chicken feet. It is a famous product in Anping, Zhecheng County. It was listed as a tribute during the Yongzheng period of the Qing Dynasty. It was originally the Wang family's ancestors who made this their profession. When Wang Anping's generation was passed down, due to lack of heirs, he passed this skill on to his friend Zhou Dajiang. It has been passed down to four generations of the Zhou family for more than 100 years. The finished chicken feet twist is tender yellow, translucent, crispy and has a unique flavor. It's still crispy after being stored for half a month; soaked in boiling water for more than ten minutes, it's still as crispy as new; break off a piece and use it as a piece of paper to light a fire and smoke, like one piece after another, like a piece of chicken feet twist Light can go a mile. Yucheng Black Jingguo Yucheng Black Jingguo is also known as Damijing. Using glutinous rice, sugar, honey, sesame oil, osmanthus, etc. as raw materials, glutinous rice is crushed, fermented, ingredients are added, and fried to make mojing fruit. It has a unique flavor that is sweet and delicious, melts in the mouth, sweet but not boring, fragrant but not greasy. It was listed as a tribute during the Jiading period of the Qing Dynasty. Mahuazhuang Mahua Mahuazhuang Mahua is a specialty of Minquan with a history of more than 200 years. In the early Qing Dynasty, the Zhang family settled one kilometer south of the town of Minquan County and made a living on fried mahua. Because the mahua was exquisitely made and had a unique flavor of crispy, fragrant and crispy, it was listed as a tribute during the Qianlong period, and the place where the Zhang family lived was listed as a tribute. The place was named "Mahua Village". Someone once conducted an experiment: after storing Mahuazhuang Mahua in a plastic bag for one winter and spring, the color, aroma, taste and crispness remained unchanged. People summarize its characteristics as: "It smells so good when you eat it, it can light a lamp at night, it will shatter into pieces if you drop it on the ground, and it will smell good when you put it indoors." Jiazhai Dried Tofu in Yucheng County has a production history of more than 200 years. It was produced in the late Qing Dynasty. Was listed as a tribute. The product uses high-quality soybeans as dry ingredients, with more than 10 kinds of auxiliary ingredients including star anise, pepper, grass fruit, cold ginger, cinnamon, cloves, etc. It is made by squeezing out the water from the colored rot cubes and putting them into a chicken soup pot. Dried tofu is a square thin piece, black and red in color, red and transparent, black and shiny, with strong five-flavor flavor, salty but not astringent, fragrant but not annoying. Shangqiu Water-Infused Steamed Bun Shangqiu Water-Infused Steamed Bun, formerly known as water-soaked steamed bun, originated in the ancient city of Shangqiu. It is impossible to test the dynasty and era when Defu was founded. It is said that every time Mr. Shen Li (a native of Shangqiu County) in the Ming Dynasty entertained guests, he would serve a large amount of steamed buns. The main raw material of water-based steamed buns is hard-faced steamed buns. The production method is to cut the steamed buns into inch-long and finger-thick buns, dry them and soak them in hot water of about 40 degrees, and then fry them in boiling oil. When it turns golden brown, take it out and quickly put it into the thin sugar juice prepared in advance. After two or three seconds, take it out. The finished product is bright in color, burnt on the outside and thick on the inside, sweet and delicious. Because there is water in the sugar juice, the steamed buns need to be stirred in water after being fried, so it is called "water-shocked steamed buns". Yudong Hotel's Small Shaobings Yudong Hotel's Small Shaobings were originally a famous specialty of Guide. They were created by Wang Yixi, a famous chef in the Qing Dynasty. They have a history of more than 100 years. Zhang Yuxiang, the chef of Yudong Hotel in Shangqiu, is Wang Yixi's apprentice. On the basis of inheriting the traditional craftsmanship, he continuously improved the method of making small sesame cakes and formed a unique set of production techniques, so it is known as "Yudong Hotel small sesame cakes".

Small sesame cakes are divided into four categories: sweet, salty, meat and vegetarian. There are more than 20 varieties. The sweet and vegetarian ones are made with date paste, hawthorn, rose, bean paste, brown sugar, white sugar, etc.; the salty and meat ones are made with meat. Oil, ham, salted duck, chicken, beef, mutton, fish, etc. are used as fillings. The finished product is about 8 cm in diameter, golden in color, sweet in the mouth, crispy in the mouth, juicy on the outside and rich in taste. Ningling Gangzi Mo Ningling Gangzi Mo is a food that has long enjoyed a high reputation in Dongjie, Ningling County. Gangzi steamed buns have pure taste, soft and chewy texture, beautiful color and exquisite heat. This kind of steamed bun is soaked in boiling water until it becomes like a cake. It can be pressed with a spoon to form a paste, which is similar to milk with sugar. It can be fed to children instead of milk, so it is also called "milk steamed bun". Sizhuang Yuba The Yuba produced in Sizhuang, the eastern suburb of Xiayi County, is a unique product of Sizhuang. It has a history of more than 400 years. During the Ming and Qing Dynasties, it was exclusively enjoyed by local officials and used as tribute gifts. Sizhuang Yuba is made from high-quality soybeans and is processed and refined. It contains protein, fat, sugar, crude fiber, etc. It is golden and transparent in color, has good toughness, is resistant to storage and transportation, is rich in nutrients, and is easy to digest and absorb. It is a high-quality food for fitness. It enjoys the reputation of "super plant meat". As one of the birthplaces of Chinese culture, Shangqiu is also a gathering place for ancient Chinese food culture. Shangqiu cooking brings together the past and the present, and there are more than a thousand kinds of local specialties. Tasting ancient dishes and snacks has become one of the purposes of many tourists coming to Shangqiu. Shangqiu is the birthplace of Yi Yin, the originator of Chinese cooking. It has been thousands of years. Perhaps the cooking techniques and dishes created by Yi Yin, the originator of cooking, have been lost elsewhere. Today, you can only eat them in Shangqiu, its original place, and you can taste the taste from ancient times. Shangqiu cuisine is made in a natural way, with real ingredients and original flavor. It has a reputation for rich color and fragrance, without being flashy. The utensils used are also large plates and bowls, which look eye-opening and taste majestic. Compared with some flashy and pretentious catering and cooking styles that are popular in the market today, it is really different. Among them, the more distinctive dishes that fully demonstrate the traditional cooking skills of the Central Plains include mutton in casserole, stewed turtle in Ziyi, stewed black-bone chicken in Ziyi, mutton in Duozi, stewed gourd chicken legs with cordyceps, fried eight-treasure gourd duck, braised plum blossom ginseng with green onions, and emerald fish maw. , Sanqiu grilled river eel, Sanqiu hot and sour soup, etc. There are also some specialty snacks such as flowering sesame cakes, scallion pancakes, spicy soup, and camellia oleifera, which are also famous far and wide and are endlessly memorable.