Soup, with sheep bones, whole sheep skeleton, put into a pot of clear water and simmer over high heat, two hours later, foam, put the old seasoning bag to enhance the flavor. The pen %fun %Pavilion www.biquge.info the mutton pieces, and then changed to a new seasoning bag to add flavor, the fire overflowed, and then simmered. After a few hours, the house was full of mellow aroma, and the meat was as rotten as puree, and the soup was as thick as milk. Flour, choose the finest wheat flour, water and flour, salt and water, salt is the key. Knead the dough into a dough. Kneading, kneading, the skin is bright and moist, and the tendons on one side are like glue. Cover with a damp cloth to pressure the plate.

Sex up, sit quietly, divide the dough into about one or two pieces of dough per piece, push and roll it into an oval dough sheet, and then smear a layer of small grinding sesame oil on both sides to prevent adhesion. This is the method of making noodles, and there are three words: soft, tough, and light. Chili oil, the high-quality seasoning of Fangcheng braised noodles, is like using monosodium glutamate to cook. To make chili oil, you need to use mutton fat and small red-tip chili peppers produced in Fangcheng.

Yuanyang braised noodles, the precise name should be Yuanyang mutton braised noodles, is the abbreviation of braised noodles produced in Yuanyang County, Henan Province, with the characteristics of soup fat and thin meat, strong fragrance and refreshing, rich nutrition and common flavor. The soup used in the original yang braised noodles is an old mutton soup made of various spices. Once the noodles are cooked in a soup pot, serve in a bowl. The soup in the bowl is still the old soup, and it is made with monosodium glutamate, sesame oil, mutton slices, and coriander. There are two types of noodles in each noodle restaurant, and the bowl used is called a large bowl or a small bowl, rather than a large or small bowl.

The main characteristics of Yexian stewed noodles are: mutton boiling pot, using high-quality flour, delicate lubrication, soft and fragrant, smooth and palatable; The stewed noodle soup is made of novel mutton chops, mutton hoof bones, and boiled with a little spice seasoning, fat but not greasy, light but not thin, with burnt chili oil, beautiful color, fragrance and beauty. It is well-known in more than a dozen surrounding counties and cities. It belongs to the flavor characteristic class.

Sanxian stewed noodles are mainly based on three broths, chicken broth, bone broth, mutton soup as the benchmark formula, its characteristics have three but, nourishing but replenishing, delicious but not fresh, oil fragrant but not greasy, its flavor is common, quality and delicious. Xiao Honghe, the founder of Sanxian Braised Noodles, was originally the master of Yifu noodles at the state-owned Changchun Hotel in Zhengzhou, and after retirement, he led his two sons to open a braised noodle restaurant. He did not follow the traditional mutton braised noodle style, but found inspiration from his own specialty of Yifu noodles, and added sea cucumber and squid with delicious taste and high nutritional value to the mutton braised noodles, which is called Sanxian braised noodles.

Jun County is located in the northern part of Henan Province and is the main production area of high-gluten wheat. Jun County people's noodles are also more abundant, diverse, Jun County old-fashioned braised noodles, the biggest difference from other stewed noodles is the secret fried marinade, the original soup boiled noodles, can be said to be the food memory of Hebi people. Secret stir-fried marinade, dry stir-fried mutton, fried black sauce.

Selected goat meat is diced and set aside, and green onion and ginger spices are set aside. Heat the oil, fry the green onion and ginger, stir-fry the mutton for about 30 minutes, change the heat to low and add the secret dark sauce and stir-fry for 10 minutes. Handmade stewed noodles, boiled noodles in clear soup, cooked with diced mustard, dried shrimp, and secret stir-fried marinated bowl. Gluten, delicious, and fragrant.

There are many other Henan snacks that are as famous as braised noodles. Hu spicy soup is a must in the Luoyang snack series. It originated in the middle of the Qing Dynasty and flourished in the early years of the Republic of China, after which tricks were innovated from time to time. 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 for a long time? Because of its mass taste and low price, it has always become people's first choice for breakfast.

Short-lived fish is a famous dish made from the Yellow River carp, which 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. 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.

Amber winter melon, amber is a valuable medicinal material, because of the color of deep red, bright and bright and loved. Therefore, people are accustomed to using the word "amber" in front of some dishes to describe their color, and overnight, it constitutes a cooking method named after color - amber. Among the many amber dishes in Kaifeng, "amber winter melon" is the most famous. Amber winter melon belongs to the beet category, the thick winter melon is selected in the manufacturing, carved into the shape of bergamot, pomegranate and peach after peeling, crystal clear, and then spread on the pot grate, put into the boiling water to dip it thoroughly, and then put it into the pot, mix it with the white sugar water that removes the impurities, after the fire is boiled, change to a low fire, until the winter melon is light jujube red, the juice is thick and shiny. At the feast with a lot of fish and meat, taste a few bites of amber winter melon, which is really refreshing.

Qixian sauce carrot was created in the 20th year of Jiaqing in the Qing Dynasty and was founded by a person surnamed Mo in Mingdetang. It is known for its four excellences, namely fresh, fragrant, tender and crispy. Three best, that is, color, shape, taste. The product is particular about the selection of materials, the operation is strict, the carrots used must be pure, the harvest is timely, the ripeness is different, there is no mildew and no injury, the length is between 4-5 inches, and the diameter does not exceed 1 inch. When manufacturing, it is necessary to strictly make sauce, fry salt, and submerge for three days. Waste products must be bright red and translucent, oily and delicate, sweet first and then salty, salty and sweet, rich in sauce aroma, and common flavor to enjoy a high reputation.

Hot noodle dumplings, Xin'an hot noodle dumplings, have a history of more than 70 years and are famous on the Qianli Longhai line. Xin'an hot dumplings, with fine white powder as the skin, pork front and back buttocks as the main filling, with an appropriate amount of green onions, leeks, cabbage hearts, ginger, accompanied by sugar, cooking wine, small grinding oil, salt, monosodium glutamate, etc. Blanch the noodles, roll them into a thin skin, wrap them into crescent-shaped dumplings, and steam them in a basket for a very long time.

Set of four treasures is a traditional dish of Kaifeng, set duck, chicken, pigeon, quail four flavors in one, the taste is fragrant and common, can be described as "a must of Yu cuisine". The method is quite laborious, and it is necessary to debone the four whole birds and put them in layers, so that none of them can be damaged, so that when eating, you can see the four kinds of poultry with the whole body intact layer by layer. The dish is served in a blue and white porcelain soup pot, and the whole duck with intact body floats in the soup, the color is bright, not fat or greasy, fresh and delicious, and the aftertaste is long.

Bucket chicken is a famous dish of Kaifeng, which originated in the Xianfeng period of the Qing Dynasty and has a history of more than 100 years. At that time, the pot used to cook the chicken was a barrel-shaped pot with wood on the lower iron, so it was named bucket chicken. It is made of high-quality fat and tender live hens with a growth period of no more than three years, and is simmered in a century-old braised soup. It has the characteristics of golden color, fat but not greasy, fresh and crispy, and mellow taste. Located on the south side of Gulou Square, Ma Yuxing Chicken and Duck Shop is particularly famous for its "bucket chicken".