Time travel of Central Plains taste buds: the flavor code of the Sixteen Cities of Henan
In the hinterland of Chinese civilization, Henan 's food culture is like a history book written with taste.
It started with the first bowl of mutton braised noodles at dawn in Zhengzhou. The milky white soup base is made from the mutton bones for a long time, paired with chewy and chewy noodles, and sprinkled with green coriander. This is the taste memory of Greentown.
There is such a kind of golden pasta dots called steamed buns. They need to go through a special "baptism" in Xiaoyao Town spicy soup. Only in this way can the soul of the most authentic Henan breakfast be fully inspired.
A dialogue between the ancient capital of the Seven Dynasties and the thousand-year-old mutton soup
The secret to the crispy skin and tender meat of bucket chicken lies in the centuries-old soup.
If you want to experience the real fireworks of the market, then the sour aroma of a bowl of noodles will make you remember another face of Luoyang.
A delicious intangible cultural heritage tour in the ancient city of northern Henan
Daokou roast chicken in Anyang City, Henan Province has long become a national intangible cultural heritage. It has the characteristics of a bright red color and the meat is so soft that it can fall off the bone. These characteristics make it the pride of the meat industry in the Central Plains.
Paired with a bowl of flat vermicelli rolled in red oil, the chewy texture of the vermicelli is fully released in the soup stock .
The Zhuang Mo in Puyang is a giant in the field of pasta. Its dough is golden in color and has a crispy texture. After cutting it, the meat filling inside appears firm and full of juice. However, the limited-edition delicacy wrapped in cold skin, which is only available in summer, has conquered the taste of a large number of young people with its refreshing and chewy characteristics.
Breakfast Revolution and Tribute Legend in the Eastern Henan Plain
Hu spicy soup, a special delicacy in Xiaoyao Town, Zhoukou, has long broken through regional restrictions. It has a complex taste of spicy and spicy, and when paired with hand-washed gluten, it has become an absolute top-notch breakfast in Henan.
Changing the direction towards Shangqiu, Minquan Tribute Mahua continues the glory it had when it was a tribute in the Qing Dynasty. It is crispy and chewable, allowing it to be stored for a long time without deterioration.
The braised and firm mutton is sliced and sandwiched into the cake. Its taste is salty but not greasy, which hides the wisdom contained in Hui cuisine.
In some mornings, there is a bowl of Yongcheng glutinous rice soup, which has a fresh and mellow taste made from slowly simmering chicken bones and pork bones, and is also paired with the smooth texture of eggs and gluten, thus warming up many mornings.
The unique flavor of the water town in southern Henan
The Gushi goose cubes, which are famous for their firm meat, delicious soup and spicy flavor, can also be used to cook dishes after eating the goose meat. It fully demonstrates wisdom to eat two ways in one pot.
Stone jelly, suitable for summer, is a dessert with the refreshing taste of mint that can dissolve greasiness. Its smooth taste is as unique as Xinyang’s landscape, as special as Xinyang’s landscape, and as unique as Xinyang’s landscape.
The ultimate interpretation of the pasta kingdom
The Ban Mian, also known as Zhang Fei Pan Mian and also known as Xin Ye, has the characteristics of strong noodles. The momentum displayed contains the heroic spirit of the Three Kingdoms period. The beef sauerkraut has a rich flavor and a mellow taste.
Fangcheng Braised Noodles achieves the ultimate in white soup and rich flavor , the mutton is fresh and tender , and the wide noodles are smooth .
Bowang Guokui is thin and brittle , and its wheat-like aroma makes it a living fossil of ancient marching rations.
Yancheng's beef soup is unique in spices and has a mellow taste that is different from the traditional style. It is paired with a perfectly roasted old noodle steamed bun. The hand-baked crispy texture is a subtle fusion of the aroma of wheat and heat. Luohe's Beiwudu spicy soup is different from the Xiaoyao Town style in its soft spices and creamy texture. It is paired with a Wuyang stick steamed bun, and the chewy texture of the wooden stick pressed into the dough is the perfect combination of wheat aroma and strength.
Taste imprints in the mountains of western Henan and the banks of the Yellow River
There is a snack called Lingbao Roujiamo. It is different from other places. It comes from Sanmenxia. Its sesame cakes are so crispy that they are like crumbs. The braised pork used to sandwich the buns is sometimes fat and sometimes lean. It also has a particularly key thing, which is the marinade that is poured onto the buns and meat.
Another bowl of food called Lingbao Mutton Soup is served. The soup is milky white. The fresh yet mellow taste without any smell is paired with shredded pancakes. This is the gentle feeling of the Loess Plateau.
Pingyu sesame buns are thin and crispy , and every bite is an explosion of sesame flavor .
The warm-up world of upstarts in northern Henan and the ingenuity of Hebi Jiyuan
The braised mutton created by Xinxiang has built a world of gourmet food. It has the characteristics of tender meat and a strong flavor of sauce, which makes it the first choice to warm up in winter.
Huojia glutinous rice noodles are smooth and chewy , and the hot and sour market flavor hides the daily life of ordinary people.
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