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 First Food Factory. In October 1982, the peanut cake produced by this factory was rated as a high-quality product by the Henan Provincial People’s Government. 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 appearance, is light and porous, and boasts a sweet, crisp taste that melts 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.
Three-Delicious Lotus Crisp is a type of pastry primarily made from wheat flour, with a filling composed of three different ingredients. Legend has it that during the reign of Emperor Renzong of the Northern Song Dynasty, the eunuch Guo Huai conspired with Consort Liu to frame Consort Li by substituting her baby with a civet cat, leading to her being confined to the Cold Palace. Later, Consort Li, wronged and heartbroken, threw herself into a lotus pond and died...
Chrysanthemum hot pot was popular in the late Qing imperial court and has been a tradition in Kaifeng for nearly a hundred years. As the city flower of Kaifeng is the chrysanthemum, the ingredients are exceptionally fresh and readily available. It primarily features fresh fish (available in versions with “four raw items” or “eight raw items”). Chicken broth is added to the hot pot and brought to a boil. Clean white chrysanthemum petals are gently torn into strips and sprinkled into the soup. As the fragrant aroma of the chrysanthemums infuses...
The Bao Gong Bean is a famous snack from Kaifeng. It is a black peanut that resembles the face of Bao Gong (a historical figure known for his integrity), soaked in various natural plant spices and then salt-baked. Due to its unique flavor, dark appearance reminiscent of Bao Gong’s visage, and firm, fragrant taste that reflects his principled character, it is called the Bao Gong Bean.…
Shajia Braised Beef has a delicious taste, melts in your mouth, and is suitable for all ages. Made with entirely natural ingredients and free from artificial colors or chemicals, it has won multiple awards at provincial, municipal, and national competitions.
Stir-fried mung bean jelly is a popular snack loved by the residents of Kaifeng. Throughout the city, many markets and snack stalls (mostly mobile carts) sell it, and it’s also commonly made at home. The preparation involves mixing starch paste with water to form a thin batter, cooking it in boiling water until it thickens, then cooling it to make the jelly. Stir-fried mung bean jelly is...
The Four-in-One Delicacy is a traditional dish from Kaifeng, hailed as a "masterpiece of Henan cuisine." What makes the Four-in-One Delicacy truly exceptional is that it combines the rich, fragrant, fresh, and wild flavors of chicken, duck, pigeon, and quail in one dish. The four whole birds are layered within one another, each intact and completely boneless. When served during a banquet, after several other dishes have been enjoyed, this dish is presented in a fine blue-and-white porcelain tureen...
Qixian Steamed Bread Style, also known as "steamed bun," Before introducing Qixian Steamed Bread Style, let’s first take a look at the origin of the "steamed bun": According to the "Records of the Three Kingdoms": "After Zhuge Liang pacified the southern tribes and returned to the Lu River, violent winds and waves arose, preventing the army from crossing. The report was sent back to Zhuge Liang. He asked, and Meng Huo replied: 'The Lu River is haunted by a vengeful deity. The locals used forty-nine human heads along with black oxen and white sheep to sacrifice to it, and naturally the waves calmed and the land yielded abundant harvests.' Zhuge Liang said, 'Now that I am withdrawing my troops, how can I casually kill people? I have my own solution.' He then ordered the camp cooks to slaughter cattle and horses, mix the meat with flour into dough, shape it into fake human heads complete with facial features, and use beef and mutton as filling instead. These were called 'mantou' (steamed buns) and offered as a sacrifice to the Lu River. Zhuge Liang performed the ritual on the riverbank. After the ceremony, the clouds dispersed, the fog lifted, and the waves calmed, allowing the army to cross safely."
Sumu Garlic is a specialty of Sumu Township, Qixian County, Kaifeng City, Henan Province. Sumu is now widely known for its abundant garlic production, with an annual planting area of over 30,000 mu and an annual output of 32,000 tons. The garlic produced here is famous for its thin skin, thick flesh, authentic taste, pure color, and attractive appearance, earning a great reputation across China. Most of the “supermarket garlic” and “gift garlic” in the international market come from...
Scholar's Cake features neatly cut edges, clear imprints, a persimmon-yellow hue, delicate filling, a soft and sweet texture, and a rich fruity aroma. It also has the advantage of being long-lasting and is particularly refreshing and pleasant to the taste. To make it, first mix powdered sugar, honey, Shaoxing wine, cooking oil, food coloring, and water into refined flour to form dough. Then dice winter melon candy, green plums, and walnut kernels, and…
Lotus Cake The lotus, also known as fuqu, is another name for the water lily (or lotus flower). The cake named after the lotus was originally a delicacy reserved for the imperial court during the Song Dynasty. It later evolved into an essential gift for weddings, funerals, and other major ceremonies among royalty and nobility, eventually spreading to the general public. With its alternating green and yellow hues, orderly red and white patterns, beautiful shape, and harmonious colors, it embodies the poetic imagery of “a lotus rising unsullied from the clear water, naturally unadorned”—hence the name Lotus Cake.
Dongjing Cake: During the Northern Song Dynasty, Bian Village in the eastern suburbs of the capital Kaifeng held a grand temple fair every eighth day of the first lunar month. Legend has it that one year, Empress Li Chenfei, a consort of Emperor Zhenzong of Song, went to the fair to offer incense. From afar, she spotted some pastries under a stall that looked very appealing and fragrant, so she had some bought for the emperor to try. After tasting them, Emperor Zhenzong praised them highly and ordered the imperial kitchen…
Champion Cake: The Champion Cake is a type of mixed-sugar crust pastry. Legend has it that during the Northern Song Dynasty, scholars flocked to the capital city of Dongjing (Kaifeng) every year to take the imperial examinations. To cater to the examinees’ aspirations, local merchants carefully crafted a special kind of cake and named it the "Champion Cake." Made with refined flour, white sugar, cooking oil, and other ingredients for the outer layer, and filled with premium date paste, this cake is meticulously prepared...
Taishi Cake: A refined traditional pastry with a flaky crust. It is primarily made from premium flour, white sugar, and cooking oil, with additional ingredients such as osmanthus, walnut kernels, sesame seeds, and shredded sweetened bean paste, all meticulously crafted. The finished product is flat and round, persimmon-yellow in color, with eight pieces per jin (500g). Its interior is fluffy and layered, with a prominent nutty aroma and a rich taste that is not greasy. In 1983, it was designated as a Henan Provincial Premium…
Egg Yolk Pastry: This product is meticulously crafted with high-quality ingredients, featuring an intact shape, clear patterns, and a delicate texture. During preparation, powdered sugar, egg yolks, cooking oil, and refined flour are mixed with water to form the dough. Crushed walnuts are then added to the date paste filling. Next, the dough is portioned, filled, molded, and baked in the oven until golden brown. The result is a flaky, soft, and sweet treat...
Osmanthus Roll Pastry: Originally a delicacy reserved for the imperial court, this pastry is known for its flaky, buttery texture and soft, tender taste. Later, osmanthus was added to the recipe, giving it the name "Osmanthus Roll Pastry." To make this pastry, first mix refined flour and cooking oil with an appropriate amount of water to form the dough. The process then involves laminating the dough, forming the layers, dividing the dough, shaping the pieces, and adding the filling. The dough is then rolled into long, thin sheets, with the front and back edges folded inward toward the center. After flipping, a groove is pressed lengthwise down the middle, and three seven-star indentations are made. Once baked in the oven, it becomes the finished product. The final pastry has a milky-white surface with two imprinted grill marks, an even distribution of crust and filling, and distinct layers.
Kaifeng soup dumplings are a specialty snack from Kaifeng City, Henan Province. These small steamed buns are exquisitely shaped, delicate and compact, with thin wrappers, generous fillings, juicy broth, rich flavor, and a refreshing taste. They are often described as resembling chrysanthemums when placed down and lanterns when lifted. The most famous ones are from the No. 1 Building in Kaifeng. Kaifeng small steamed...
Pan-fried stuffed buns are a famous and distinctive snack in Kaifeng, available at many vendors. These buns are made with meticulous ingredient selection and strict standards. Only high-quality flour and meat are used; ginger is peeled, only the white parts of green onions are used, and the spice mix is made by purchasing Sichuan peppercorns and star anise and grinding them oneself. The preparation insists on hand-chopping the filling rather than using a meat grinder. Even in the cold winter months...
Strolling through the summer night markets of Kaifeng, you’ll find a dazzling array of delicious snacks and street foods. Among the most eye-catching treats is stir-fried ice — a cool delight that satisfies your taste buds while beating the heat. Stir-fried ice is made using a special wok, known as an ultra-rapid freezing wok. This unique cooking tool can lower the temperature to -40°C in just half a minute. …
The Sandwiched Sweet Pastry in Yellow Robe is a type of cake made to celebrate Emperor Zhao Kuangyin of the Northern Song Dynasty donning the yellow robe during the Chenqiao Mutiny, which marked the founding of the dynasty. Originally commissioned by local officials at Chenqiao Post Station in the south and presented to Zhao Kuangyin, it later spread to the general public. Before the founding of the People’s Republic of China, old-time food shops in Kaifeng such as Songshengyu, Yunguifang, Laobaotai, and Laowumei all produced this pastry. After the founding of the PRC...