Yu Nanxing, also known as Hui Nanxing or Yuzhou Arisaema, refers to the product sourced from Henan and distributed via Yuzhou, which is of the highest quality, sold nationwide and exported. Arisaema: a general term for various types of Arisaema found across regions. The best quality is characterized by large size, uniform shape, no outer skin, white color, and rich powderiness. 【Source】This product is the dried tuber of the plant Arisaema…
The traditional Chinese medicine Yu Baifu, also known as Rhizoma Typhonii or Indian turnip, is also referred to as Dindou. Yu Baifu has an acrid and sweet taste, warm nature, and is toxic. It enters the Stomach and Liver meridians. Efficacy: Dries dampness and transforms phlegm, dispels wind and calms convulsions, detoxifies, dissipates nodules, and relieves pain. Indications: Wind-phlegm-induced deviation of the mouth and eyes in stroke, infantile convulsions, epilepsy, tetanus, migraines, etc.; scrofula, phlegm nodules, abscesses and toxins, and snake bites...
The angelica produced in Yuzhou is called Yu Baizhi, which shares its name with Emperor Yu the Great. Angelica represents the selfless contributions of the people during Emperor Yu’s unification of the Nine Provinces. The orchid is also known as the Summer Orchid; angelica is also called Yu Baizhi. During China’s Yu the Great period, it symbolized the unity of the “Nine Provinces” of China. In the eras of Yao, Shun, and Yu, the orchid and angelica were woven together as a pair known as “…”
The renowned local specialty Huashi Lamb Soup is famous for its distinctive flavor and a taste that suits all ages — tender yet not greasy. The area around Huashi features many hilly lands, which are ideal for raising local sheep. This lamb soup is primarily made with locally sourced lamb, along with enoki mushrooms, Yuzhou rice noodles, Xishan wood ear fungus, and a variety of traditional Chinese medicinal herbs. …
Menzi is a popular local snack in Yuzhou. To make "Menzi," the region’s specialty Yuzhou starch noodles are mixed with sweet potato starch paste, egg whites, water, and seasonings such as chopped scallions, minced ginger, cooking wine, small-ground sesame oil, and refined salt. The mixture is then shaped into a round patty, placed in a steamer, and steamed over high heat—hence the name "Menzi" (which means "steamed"). Yuzhou Menzi...
The Simplicity of Beauty — Xuchang Yuba Yuba is an environmentally friendly and nutritious green food, often referred to as the "meat among vegetables." With its glossy appearance, delicate texture, and rich flavor, yuba has won widespread popularity among consumers. Xuchang County’s Hejie Township is the birthplace of yuba. Historical records indicate that the Tang Dynasty’s *Zhongyue Yingchuan Zhi*…
Xuchang City has a large area under sweet potato cultivation, and local farmers have a tradition of processing sweet potato vermicelli. Seizing this opportunity, the city formulated a development plan for the processing of "three starch-based products" (sweet potato starch, vermicelli, and tofu), making deep processing of sweet potatoes the first breakthrough. By nurturing leading enterprises, improving sweet potato quality, expanding planting areas, and implementing standardized cultivation, the city has developed an industrialized business model of "company + base + …
Xuchang County is a key grain-producing county supported by the state, and its hair products and dried bean curd sticks enjoy high national recognition (Xuchang)…
Xuchang has a long history of tobacco production and is internationally renowned as a major flue-cured tobacco producing area. Between 1913 and 1915, American tobacco merchants successfully experimented with growing flue-cured tobacco in the Xuchang region. Subsequently, companies such as British American Tobacco and Nanyang Brothers Tobacco established factories there for purchasing and redrying. After the 1920s, Xuchang developed into a key tobacco-producing region and distribution hub, earning the nickname “...
Bucket Chicken is a famous specialty dish from Kaifeng. It is made using high-quality local bamboo shoot hen, simmered in a century-old brine broth. With a golden color, tender yet not greasy, and a deliciously crispy texture, it is a delight to eat. (Kaifeng) “Ma Yuxing” is a well-known traditional food store in Kaifeng, with the full name…
Fried Noodles with Carp is a traditional famous dish from Kaifeng, consisting of two renowned dishes: "Sweet and Sour Glazed Fish" and "Fried Noodles." The "Sweet and Sour Glazed Fish" has a long history. According to *The Eastern Capital: A Dream of Splendor*, it was already popular in Kaifeng markets during the Northern Song Dynasty. The dish uses carp, preferably Yellow River carp, as the prime ingredient. After initial preparation, the fish is scored on both sides with a sloping knife...
Bao Qianyuan is a renowned time-honored brand in Kaifeng known for producing high-quality writing brushes. The brushes enjoy an excellent reputation. Bao Qianyuan offers a wide variety of writing brushes. Among the wolf hair types are Yuanzi brushes, Qizisan Yang, Wuziwu Yang, Sanziliuyang, Gangrou Xiangji, Jin Niaolong Shui, Jilanghao, Langhao Cebi, Langhao Tiaohua, Langhao Xumei, Guangda Niaolong Shui, Shuangliao Ji…
Due to the abundant production of high-quality peanuts in the Kaifeng area, the making of peanut cake has long been a tradition among the local people. Before the founding of the People’s Republic of China, most producers and sellers of peanut cake were small artisans and vendors, the majority of whom were Hui Muslims. After the founding of the PRC, production was mainly carried out by Kaifeng No. 1 Food Factory. The peanut cake produced by this factory was rated as a high-quality product by the Henan Provincial People’s Government in October 1982. Peanut cake is made from carefully selected peanut kernels, with added white sugar and maltose. The finished product has a layered structure with a distinct web-like texture, is light and porous, and tastes sweet and crisp, melting in the mouth. In recent years, many private producers have made peanut cake, among which old shops such as Yixingzhai at Dongda Temple Gate are particularly renowned for their versions.
Pickled red carrots are a type of preserved vegetable produced in Qixian County, Kaifeng, and are often referred to as "Qiguo Pickles." They are made from high-quality red carrots grown in Powu Village, Qixian County, using a traditional secret recipe. The finished product features a bright red color, a savory taste with a hint of sweetness, and a rich, savory aroma. (Kaifeng)…
“Hanging Sauce Noodles” is a traditional snack from Kaifeng, originally most famous for those served at Kaifeng’s No. 1 Building. The history of making Hanging Sauce Noodles in Kaifeng goes back a long way, but the dish gained its fame largely thanks to the renowned local chef Huang Jishan. Coming from a poor family, Huang ran away to Kaifeng at the age of 15 and became an apprentice at a small eatery. After completing his apprenticeship, he met...
"Lamb Stewed Bread" is a traditional snack from Kaifeng. It evolved from Beef Soaked Bread. Legend has it that in the past, Zhao Kuangyin was down on his luck and wandered to Chang’an, penniless and starving. Feeling around in his pockets, he found two hard pieces of bread that were too dry to eat. Just then, he spotted a beef shop nearby boiling beef, so he went over and asked for a bowl of...
Pan-fried and Braised Mackerel Head and Tail is a long-renowned traditional dish from Kaifeng, often praised as a “culinary marvel.” The dish features a persimmon-red hue, rich aroma, tender texture, and an exquisite blend of color and flavor that stimulates the appetite. In the 12th year of the Republic of China (1923), the famous scholar Kang Youwei visited Kaifeng. After tasting this renowned dish at the Yoyo Village Restaurant, he was so inspired that he picked up his brush and wrote the four characters “Wei Peng Hou Qing” (meaning “Imperial-Style Mackerel Cuisine”)...
A popular snack made by steaming glutinous rice, spreading it evenly, and layering it with a filling of jujube paste or red bean paste in the middle. It’s topped with colorful sugar, candied fruits, and shredded vegetables, and sold by weight. Originally sold from carts with street vendors singing to attract customers, it was later first prepared and sold at Xinsheng Restaurant by Zhang Miao, who added rose juice to enhance the flavor—marking an improvement on the traditional version. Many snacks in Kaifeng were introduced from other regions but have since been adapted into distinctive local specialties.
Forest frog oil, also known as toad oil or frog oil, is highly nutritious and valued for its health and dietary benefits. It has long been regarded as a premium tonic. The melon bowl with forest frog oil is an innovative improvement on traditional preparation methods—where the prepared forest frog oil is served in a beautifully carved melon bowl. It features an attractive appearance, exquisite craftsmanship…
A traditional snack, typically served fried for breakfast. During the Republican era, those made by Baitu inside Darning Gate and the Zhang family in Xufukeng were the most famous. After the founding of the People’s Republic, those made by Zhu Shaochen gained renown and were designated as a “Famous Local Snack” in 1978.…