Zhuxian Town Five-Spice Dried Tofu was originally called “Five-Spice Tea Tofu.” Legend has it that it was first a famous product of the Qi State during the Warring States period, named by King Xuan of Qi. It was introduced to Zhuxian Town during the Tang Dynasty and often served as a tribute to the Tang emperors. After the late Ming Dynasty, it continued to be made by the Wang family’s “Yutang Brand” in Zhuxian Town, and has been passed down through more than ten generations of the family, remaining popular through the ages. Zhuxian Town…
Spiced dried tofu is a specialty of Zhuxian Town in Kaifeng. It is made from locally sourced high-quality soybeans and ancient spring water to produce tofu, which is then cured using traditional methods. With a dark, oily exterior and a golden-brown interior, it offers a fragrant and delicious taste. (Kaifeng). It is made from locally sourced high-quality soybeans and spring water, and cured through traditional methods. …
Clear Soup Dongpo Pork is one of the famous dishes of the ancient city of Kaifeng. Legend has it that the great literary scholar Su Dongpo loved to eat fresh bamboo shoots, referring to them as the “Jade Plate Monk,” praising their cooked flavor as “a monk’s delight,” and even hailing fresh bamboo shoots as “the immortal among vegetables.” At a poetry, literature, and wine gathering, he composed a poem: “No bamboo (shoots) makes one fat, no meat makes one thin; neither fat nor thin—bamboo shoots with pork.” As a result, the cooking method of combining bamboo shoots with pork spread rapidly among poets and scholars, and came to be known as “Dongpo Pork,” gradually making its way to the general public where it has remained popular through the ages.
Potstickers are a popular local snack in Kaifeng. The potstickers from Daoxiangju are renowned throughout the ancient city for their meticulous ingredient selection, fine craftsmanship, and excellent quality. The finished product is juicy with flowing oil, golden and crispy in color, and bursting with delicious flavor (Kaifeng)…
“Sheep’s Double Intestine,” also known as “Sheep’s Double Intestine Soup,” is one of the traditional Henan banquets. It is made by simmering sheep’s large and small intestines. According to “old-timers from Kaifeng,” in the past, most vendors selling sheep’s double intestine didn’t have fixed stalls but carried their wares around on shoulder poles, hawking them along the streets. The front of the pole held a small stove fueled by firewood, on top of which sat a small, deep pot for simmering the soup…
Ingredients: One eel, 200g of Kaifeng cured meat, sweet and sour cucumber, pickled red radish, and three-flavor oil as needed, 10g of fine salt, 1g of pepper, 10g of Shaoxing wine, 5g of MSG, 50g of homemade aromatic sauce, 10g each of scallion segments and ginger slices. Preparation: 1. After preliminary processing, the eel is divided into three sections. The front section is marinated with seasonings and then stuffed with cured meat strips, the middle section is deboned and scored with floral knife cuts, and the back section, also scored with vertical knife cuts, is marinated thoroughly with seasonings, scallions, and ginger.
Fried cold noodles are a popular local snack in Kaifeng, with many vendors selling them around the city. The preparation involves mixing starch paste with water to form a thin batter, which is then cooked in boiling water until it sets and cools down to become cold noodles. For fried cold noodles, the main ingredient is the cooled noodles, which are stir-fried in a little oil in a flat pan. They are then seasoned with fermented bean paste, scallions, and ginger, and...
Agricultural Product Geographical Indication Registered Product: Kaifeng Chrysanthemums Applicant: Kaifeng Chrysanthemum Association Registration Certificate No.: AGI00164 Kaifeng chrysanthemums come in a wide variety of species and rich shapes, with full and well-proportioned plant structures, neat flower heads, uniform blossoms, deep green and thick leaves, vibrant and diverse colors, and a multitude of postures. The widespread use of grafting, potting...
Kaifeng steamed soup dumplings have a history of over a hundred years, founded by Huang Jishan. They are now produced by the state-owned Diyi Lou Baozi Shop and are a renowned local delicacy. Ingredients: 5 kg premium flour, 5 kg pork hind leg meat, 1250 g small-ground sesame oil, 400 g soy sauce, 150 g cooking wine, 150 g minced ginger, 55 g monosodium glutamate, 100 g salt, 35 g sugar...
Henan cuisine typically uses everyday ingredients, with the magic lying in seasoning and cooking techniques. Sesame Chicken Winglets are essentially marinated chicken wings coated in egg wash, then dipped in sesame seeds before being deep-fried. The cooked egg coating resembles cicada wings when done...
Haxi Ma oil, also known as frog oil or toad oil, is highly nutritious and valued for its health benefits and therapeutic properties. It has long been regarded as a premium tonic. Melon Cup Haxi Ma Oil is an innovative improvement on traditional preparation methods—where the prepared Haxi Ma oil is served in a beautifully carved muskmelon cup. It features an attractive appearance, exquisite craftsmanship, and a...
Hemp Tofu Vegetable is a traditional famous dish from Kaifeng. In *The Eastern Capital: A Dream of Splendor*, Song Dynasty writer Meng Yuanlao listed hemp tofu chicken skin—a dish made with hemp tofu—as the top summer dish when describing the seasonal offerings of the night market near Zhoudiao Bridge. Hemp tofu is made primarily from sesame paste and mung bean starch, which coagulate to form a soft, tender texture similar to tofu, hence the name "hemp tofu." Mung beans have the effect of clearing heat and benefiting the body...
Fried spring rolls are a specialty of Kaifeng. They are made primarily with shredded pork, along with eggs, chive tops, starch thickener, and flour as secondary ingredients, seasoned with cooking wine, monosodium glutamate, and other condiments. First, the shredded pork is stir-fried with the seasonings until cooked, then a thin starch slurry is added to thicken the sauce before removing from heat. The mixture is then combined with chive tops to form the filling. Eggs, starch thickener, and flour are mixed with water to create a thin batter, which is poured into a pan and spread into thin pancakes (one spoonful per pancake). Each pancake is cut in half, and one half is used to wrap the filling, rolled into a cylindrical shape, and then deep-fried in oil until golden orange. The rolls are removed from the oil, cut into six sections each (four rolls in total), and served.
Scallion and Prickly Ash Sauté, also known as Congjiao Qiang, is a traditional flavor dish from Kaifeng. In terms of cooking method, it falls under the category of oil-blanching and is a unique culinary technique native to Kaifeng. Scallion and prickly ash is a seasoning made by soaking Sichuan peppercorns in cooking wine until softened, then combining them with scallions and ginger. The main ingredients of this dish are typically meats such as chicken or fish, along with crisp fresh vegetables, which are sautéed together with the scallion and prickly ash mixture...
Kaifeng guotie is a famous local delicacy. Among the many vendors, Daoxiangju’s guotie is renowned throughout the ancient city for its strict ingredient selection, meticulous preparation, and excellent quality. The filling is made from fresh lean meat, tender chives, lard, peanut oil, ground sesame oil, cooking wine, and minced ginger. The filling is wrapped in refined flour wrappers shaped like little boats, which are then arranged in sequence...
Boiled Fish in Soy Sauce is a fish and seafood dish and a traditional famous dish of Kaifeng. Preparation: Using carp as the main ingredient, the preliminarily processed fish is slightly flattened, and both sides are scored with tile-like patterns. Add lard to the pan, put in scallions and ginger, place the fish in, and fry both sides evenly. Then add broth and boil over high heat until the soup becomes rich. Add seasonings, and finally drizzle in soy sauce…
The Flavored Hot Pot Banquet has its origins in the Northern and Southern Dynasties, gained popularity in the Tang Dynasty, and became quite common in the food markets of Dongjing (Kaifeng) during the Northern Song Dynasty. It flourished even more during the Qing Dynasty. In the 1980s, the Flavored Hot Pot Banquet at the Hui Ethnic Food Building in Kaifeng was quite famous, offering three well-known hot pot dishes. Lamb Hot Pot: also known as Lamb Shabu-Shabu, commonly called Shabu-Shabu Lamb...
Braised Tofu in White Sauce Tofu has many traditional preparation methods in Kaifeng, and Braised Tofu in White Sauce is just one of the classic dishes that has been passed down. The tofu is first blanched, then cut into domino-shaped pieces, coated with a thin batter made of eggs and starch, and deep-fried to maintain its natural color. It is then braised with sliced ham, bamboo shoots, and dried shrimp. Features…
Kaifeng Four-in-One Delicacy is a signature dish from Kaifeng City, Henan Province. The uniqueness of the "Four-in-One" lies in its perfect combination of the rich, fragrant, fresh, and wild flavors of chicken, duck, pigeon, and quail. It is served in its original juices, offering a rich aroma, tender and juicy meat without greasiness, a medley of flavors that are neither heavy nor oily, refreshing and delicious with a long-lasting aftertaste and an overwhelming fragrance. The ancient capital of Kaifeng is not only a city of scenic wonders…
These are the famous First Floor Buns from Kaifeng, known throughout history. My friend and I waited a full hour just to try these authentic buns — I’ve never seen a bun shop with such a bustling business. Their highlight is the thin skin and fresh filling, making them a type of soup dumpling. The wrappers aren’t made with fermented dough but are steamed like dumpling wrappers, yet they’re smooth and silky. The filling is fresh and delicate. Paired with…