Eel rice noodles are a famous local snack in Xiantao, an essential breakfast item, much like hot dry noodles in Wuhan. The noodles are as fine as silk threads, and the broth is thick, smooth, and deliciously savory. The soup is made using wild eel bones, pork leg bones, and pork skin, resulting in a rich and long-lasting flavor. Fresh rice is soaked for 8 hours, then ground into...
Halal beef balls have a unique Hui ethnic flavor. They are made from halal beef, with the sinews and skin carefully removed by hand, then finely minced. The minced beef is mixed with shredded fresh fish, tofu, eggs, as well as starch, chopped scallions, garlic, ginger, MSG, pepper, salt, and other seasonings. The mixture is repeatedly kneaded and shaped into balls by hand. The balls are then pan-fried in oil until cooked, and...
Honey is a beloved food around the world, but jujube blossom honey stands out as one of the finest in both taste and nutrition. It has a rich, mellow aroma with a distinctive strong fragrance (the scent of jujube blossoms). The flavor is sweet and luscious, with high sweetness levels, a slightly sharp throat feel, and a lingering aftertaste. Sweet and fragrant, it is especially favored by women. …
Luoyang’s water banquet, Kaifeng’s steamed buns, and Zhengzhou’s stewed noodles are three equally renowned local delicacies in Henan. Although originating in Zhengzhou, stewed noodles are no longer limited to the city and have become a much-loved noodle dish across the entire province. Made with high-quality, high-gluten flour, enriched with savory broth and a variety of vegetables, these noodles resemble wide flat noodles...
Zhengzhou Roast Duck Restaurant is renowned in the provincial capital of Zhengzhou for serving Zhengzhou Roast Duck, which has won the national “Golden Tripod Award,” as well as Chinese culinary specialties recognized by the China Cuisine Association, including “Geji Braised Pancakes,” “Caiji Steamed Dumplings,” and “Three-Delicacy Yifu Noodles.” The restaurant’s signature dish, “Zhengzhou Roast Duck,” is made using Peking ducks. The finished roast duck boasts an attractive appearance, …
Yang Ji Qingfang Beef Lamian is a specialty snack from Zhengzhou, Henan. The renowned Chinese dish “Yang Ji Qingfang Beef Lamian” is a famous local flavor created by husband-and-wife duo Yang Qing’en and Ma Mingfang. Beef lamian originated in Lanzhou. In 1982, Yang Qing’en and Ma Mingfang introduced it to the region and adapted it to the dietary preferences of Central Plains residents. This refinement gave the dish its signature traits of “golden color, tender meat without greasiness, rich and flavorful broth, and springy noodles,” making it highly popular. Combining one character from each of their names, they established the distinctive Central Plains specialty — “Yang Ji Qingfang Beef Lamian.” For twenty years, it has remained immensely popular across the region and has earned accolades such as “Famous Shop of the Central Plains,” “One of Henan’s Eight Great Snacks,” and “One of Zhengzhou’s Ten Great Snacks.” In 2000, when the China Cuisine Association held a national selection for “Chinese Famous Foods,” Yang Ji Qingfang Beef Lamian was the sole recipient of this honor. Mr. Shen Xiaxi, former chairman of the China Islamic Association, once tasted it and happily inscribed: “Yang Ji Qingfang Beef Lamian — truly one of a kind in the Central Plains.”
The founder of Xiaoji Sanxian Huimian, Xiao Honghe, was originally a chef specializing in Yifu noodles at the state-owned Changchun Restaurant in Zhengzhou. After retiring, he opened a huimian (noodle soup) restaurant with his two sons. Instead of following the traditional style of mutton huimian, he drew inspiration from his expertise in Yifu noodles, incorporating delicious and nutritious ingredients such as sea cucumber and squid into the mutton...
Method: Clean and prepare the grass carp. Remove the flesh and slice it into pieces about 0.4 cm thick and weighing around 3 grams each; reserve the fish head and bones. Cut celery and garlic sprouts into 8 cm lengths for later use. Marinate the fish slices with 2 grams of salt, cooking wine, minced scallion and ginger, pepper, and dry starch for 10 minutes. Heat refined oil in a wok until it reaches 60% heat...
A deciduous shrub or small tree, 3–7 m tall, with usually enlarged thorny stems; branches are gray or brownish-gray, bearing fine lenticels and slightly obliquely upward-growing thorns; current-year twigs are covered with short soft hairs. Odd-pinnate compound leaves have narrowly winged leaf axes; leaflets number 5–11, are papery, ovate or ovate-oblong, sessile or nearly so…
Peppered hot soup has a long history. Legend has it that during the Three Kingdoms period, when Cao Cao’s army confronted Yuan Shao at the Battle of Guandu, their provisions ran critically low. In desperation, the quartermaster ordered the cooks to gather sweet potato leaves and dried sweet potatoes, shred horse meat into strips, and stew them together in a pot. They then mixed in fried sweet potato flour paste, added salt, and tossed in chopped green onions, chili…
Cooking Method: Deep-frying without batter Flavor: Fried and roasted Main Ingredient: Lean beef (3000 grams) Seasonings: Red yeast rice (50 grams), Star anise (30 grams), Ginger (50 grams), Cardamom (25 grams), Scallion (50 grams), Galangal (15 grams), Cinnamon (20 grams), Clove (1…)
The founder of Caiji Steamed Dumplings was Mr. Cai Shijun from Changtan County, Henan Province. In his early years, Mr. Cai worked as a kitchen helper in the imperial palace in Beijing. After the Xinhai Revolution, Cai Shijun ended up on the streets of Beijing. To support his family, with the help of friends, he opened a small restaurant outside Qianmen in Beijing, serving steamed dumplings and wontons. The business turned out to be quite prosperous. Several years later,…
Heji Braised Noodles is a traditional snack that combines meat, vegetables, broth, side dishes, and staple food. It is renowned across the Central Plains for its delicious taste and affordability. In May 1994, it was honored as a "National Famous Halal Flavor Food," and in December 1997, it won the title of "China's Famous Snack." Heji Lamb Braised Noodles are made with premium fresh lamb,...
Henan cuisine is one of China’s major culinary traditions. The flavors of Henan dishes are deeply rooted in local characteristics and traditional cooking techniques, while also incorporating the strengths of other regional cuisines. Its defining features include: a wide range of ingredients with meticulous selection; well-balanced ingredient pairings and fine knife skills; an emphasis on broth-making and precise heat control; a harmony of five flavors with saltiness as the base; a moderate balance of sweet and salty, acidity without harshness; tender and palatable textures, soft yet not greasy; elegant presentation with a simple and unpretentious style.
Also known as Yellow Block Medicine. Produced in Zhengzhou, Henan. It is made from ingredients such as bitter apricot kernel, realgar, turmeric, beeswax, quince seed, purified realgar, licorice, and others. The finished product is a yellow, round, oily tablet with a faint fragrance and a bitter taste. It can moisturize the intestines, dispel wind, aid digestion, and kill parasites. It is mainly used to treat symptoms in children such as food stagnation, milk accumulation, vomiting, diarrhea, fever, abdominal distension, intestinal parasite pain, indigestion…
Zhengzhou peaches are divided into two main categories: white peaches and yellow peaches. Among the white peaches, some well-known varieties include "May Fresh," "Wheat Aroma," "June White," "Chicken Beak White," "Hanging Branch White," and the high-yield variety "Okubo." The yellow peaches can be categorized into "Orange Aroma," "Dew Aroma," and "Early Ripening Yellow Peach," among others. Zhengzhou white peaches…
Zhengzhou stewed noodles are a specialty snack from Zhengzhou City, Henan Province. Stewed noodles are a distinctive local dish of Zhengzhou with a long history. It is a traditional flavor snack that combines meat, vegetables, broth, side dishes, and staple food in one, renowned across the Central Plains and throughout China for its delicious taste and affordability. Depending on the ingredients, it can be categorized into: lamb stewed noodles, beef stewed noodles…
Family Portrait is the flagship product of Henan Family Portrait Catering Management Company. Its Family Portrait Spicy Fish Hotpot not only emphasizes nutritional value in ingredient selection and combination, but also pays special attention to the choice of cookware. Under the guidance of nutrition experts, the company developed the “Family Portrait Healthy Iron Pot,” which has not only been well received by consumers...
A famous local specialty of Central Plains, this unique fruit product comes exclusively from Xinzheng City. Commonly known as “earth jujube” or “sticky jujube,” it belongs to the Liliaceae family and is a perennial herbaceous plant. It has underground bulbs, linear leaves growing in clusters directly from the ground, resembling chives. Between July and August, upright flower stems emerge from the leaf clusters, each bearing small pink flowers at their tips. Every April, after the Mianzao sprouts and its leaves grow, farmers search the mountainsides to dig up the bulbs, wash away the soil, and repeatedly steam them until a sugary syrup naturally emerges. The resulting sweetness is delightfully refreshing, and adding brown sugar makes it even sweeter. Mianzao is a warming tonic with high nutritional value and a sticky texture. With its distinctive flavor, it serves as a nourishing food that can be stored for a long time without spoiling.
Imperial Cake, also known as Poria Cocos Sandwich Cake. Legend has it that on the day Zhao Kuangyin ascended to the throne and became emperor, he gave this dessert to his civil and military officials as a reward, hence the name. The outer layer of the cake resembles the traditional Chinese medicinal herb Cloud Poria Cocos, which led to its common name among the people—Poria Cocos Sandwich Cake. It is characterized by its sweet, soft texture and rich aroma.…