Luoyang Yan cuisine is the highlight of the Luoyang water banquet, and it is also the most prestigious dish in Luoyang. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 According to legend, when Wu Zetian was in power in the Tang Dynasty, a large radish of dozens of catties grew in a vegetable field in Luoyang, and local officials offered it to the palace as a tribute. When Wu Zetian saw it, Long Xin was overjoyed, thinking that this was God's derogatory rebuke of her political achievements, so he ordered the imperial chef to use it to make a dish. Radish is not a rare item, and the dishes based on it are not particularly delicious, so the imperial chef decided to cook it with the mountain delicacies in the palace after all kinds of consideration. After Wu Zetian ate it, he felt that the taste of this dish was extremely fresh, and it was comparable to bird's nest, so he gave it the name "swallow dish". Since then, a dish with shredded radish and coarse tea and light rice has been on the imperial menu of the palace and has become a good treat for VIPs.

The manufacturing process of Kannondo beef is quite complicated. The beef should be marinated first, then put into a large pot and boil, and add an appropriate amount of fennel, cloves, angelica, ginger, garlic, chili pepper, etc. while cooking. The waste product is bright in color, rich in sauce aroma, moderate in saltiness, and tender and delicious in meat.

Lao Miao beef, Zhang Guangmei of Xiaozhai Village, North Xiaozhai Village, Lao Ye Temple, Huaxian County, took slaughtering as a business, processed beef, and in the middle of the Qing Dynasty, the villagers slaughtered cattle and boiled meat, and the cooking technology was improved from time to time.

Almond tea is a flavor snack that was passed down from the court to the people. It uses refined almond powder as the tea material, with almonds, peanuts, sesame, roses, osmanthus, raisins, wolfberry, cherries, sugar and other more than ten kinds of condiments. The color is gorgeous, the fragrance is pure, and it is a good product for nourishing and longevity.

Carp three to eat is a famous dish in Zhengzhou, in the past, the carp was to be called the Yellow River carp, the restaurant bought back the carp, must be raised in the clear water pond for two or three days, the smell of the earth is spit clean, before it can be fished out and put in the pot. Nowadays, this kind of sophistication is a bit simple, but eating three fish is still appetizing. Half of it is dry, half of it is sweet and sour tiles, and the head and tail are mixed with shredded radish to make soup, and the most meaningful thing is to mix sweet and sour sauce with a nest of noodles to eat, which is similar to Hangzhou West Lake vinegar fish noodles.

The "Lotus Lotus Chicken in Clear Soup" made of chicken paste and fish maw is made from the traditional Henan cuisine "Lotus Chicken" by Zhao Jizong, a special chef in Zhengzhou City. Its workmanship is exquisite, the appearance is exquisite, the texture is refreshing and tender, and the soup is mellow. In 1983, it was rated as an excellent dish at the National Culinary Master Skill Acting Appraisal Conference.

"Iron pot egg" is a very characteristic dish of Yu cuisine, which is made with a special iron pot lid and burned red. Beat the eggs into a bowl, stir well, put in diced ham, water chestnuts, shrimp and sea rice, monosodium glutamate, cooking wine, salt water, put the iron pot on low heat, pour large oil into the egg milk, and stir gradually with a spoon to avoid the egg milk grabbing the pot. When the egg pulp is mature, hang the red iron pot lid with a fire hook and cover it on the iron pot, and the lid should be raised at a high temperature to bake and condense the egg slurry. Make the egg pulp skin shiny and reddish-yellow. Its taste is beautiful, the color is red and yellow, the oil is moist and bright, fresh and soft and fragrant, and it is intriguing.

Dragon beard cake is a snack with a long history in Zhengzhou, because the appearance of the cake is whisker-shaped, so it is called dragon beard cake. It is made with rice, flour, sugar, and oil as the main ingredients, and is mixed with ginger, shrimp, salt, meat, and egg floss. It has the characteristics of beautiful color, sweet and salty palatable, and common flavor.

"Hibiscus sea cucumber" is a traditional dish made of water sea cucumber and egg white as the main raw materials in Yu cuisine. The common method is to steam the eggs into "hibiscus" and then serve the fired sea cucumber on top. In order to make this famous dish reach the height of color, flavor and shape, Zhengzhou special chef Zhao Jizong carefully explored, repeated experiments, applied the natural colors of raw materials, and carefully put together a lifelike "South China Sea Morning Voyage" pattern. The vast sea, the colorful coconut trees, the red sun that is about to burst out; The flat boat is rushing and the seagulls are flying, just like a beautiful and moving scenery painting. This dish is cleverly conceived, novel in design, simple in workmanship, and elegant in artistic conception. In 1983, he won the Excellence Award at the National Culinary Master Technology Examination Conference.

Carp baked noodles are a traditional famous dish in Kaifeng, which is prepared by two famous dishes: "sweet and sour boiled fish" and "baked noodles". "Sweet and sour fish" has a long history, according to the "Tokyo Menghualu" record: during the Northern Song Dynasty, the Tokyo market was popular. It is made of carp, especially the carp of the Yellow River, as the top raw material, after the preliminary processing, the two sides of the fish are broken into a ridge pattern with a slope knife, and fried in a hot oil pan. Then with an appropriate amount of sugar, balsamic vinegar, minced ginger, cooking wine, salt and other seasonings, add boiling water, add water thickener, bake the juice with hot oil, until the oil and sweet and sour sauce are all blended, put in the fried fish, and pour the sauce on it. Its characteristics are jujube red, soft and fragrant; The baked dough is as thin as a hair, loose and crispy.

Daokou roast chicken originated from Daokou Town, Huaxian County, northern Henan, which is known as the "hometown of roast chicken". The Daokou roast chicken of "Yixing Zhang", like Jinhua ham, Gaoyou duck eggs and Beijing roast duck, occupies the first place in the national food, and is famous in China and abroad. Daokou roast chicken has the characteristics of good five flavors, crispy and soft, salty and palatable, fat but not greasy. Eating does not need to be cut with a knife, shake it with your hand, the flesh and bone will separate by itself, no matter whether it is hot or cold, the food is full of fragrance.

Daokou roast chicken is made by the "Yixing Zhang" roast chicken shop in Daokou Town, Huaxian County, Henan Province, and is a famous specialty of the province. Founded in the Qing Dynasty Shunzhi 18 years (1616), has a history of more than 300 years, the beginning of the manufacture of illegal, business is not prosperous, after the Qing Palace Imperial Kitchen from the imperial kitchen to make the secret recipe of roast chicken, made of the chicken fruit is really fragrant. The manufacturing skills of Daokou roast chicken have been passed down from generation to generation and constitute my common style.

Clear soup Dongpo meat is one of the famous dishes of the ancient city of Kaifeng. Its manufacturing method is: boil the pork until it is eight mature, remove half of the outer skin, cut into long cubes, put it into the steaming bowl together with the winter bamboo shoot slices and mushroom slices, put in salt water, crude oil, cooking wine and other condiments, turn it into the bowl after steaming in the basket, remove the oil slick, and mix it with an appropriate amount of clear soup. Its characteristics are: the soup is fresh and rotten, mellow and delicious, fat but not greasy.

Chrysanthemum fish maw is made of hair-made fish maw into a chrysanthemum shape, accompanied by almonds, and juice. It has high therapeutic value. It is a famous dish made from the Yellow River carp, and the Yellow River carp in Henan Province is famous for its tender meat. The short-lived fish is cooked by the Yellow River carp and wolfberry, which has three flavors: salty, sweet and sour, and the color is red and bright, which is very medicinal value. The characteristics are fresh and mellow, smooth but not greasy.

According to legend, the origin of the short-lived fish has a certain relationship with Emperor Guangwu of the Eastern Han Dynasty. One spring, Liu Xiu came to Pishan, which is located on the shore of the Yellow River. The mountains and rivers here are green, the scenery is beautiful, Liu Xiuzheng is fascinated, suddenly there is a golden carp jumping out of the water, only to see that this fish is red all over, it is very eye-catching in the sun. After Liu Xiu ate the short-lived fish made of this fish, he felt his body shake up, and the feeling of fatigue disappeared. Later, the practice of short-lived fish slowly flowed into the folk and became a famous dish in Luoyang.