Steamed Dishes of Nanyang

Steamed Dishes of Nanyang

　　【Nanyang Delicacy】Steamed Dishes of Nanyang:

　　 Nanyang steamed dishes come in a wide variety, are easy to prepare, and boast excellent color, aroma, taste, and presentation. They are tender, delicious, and highly nutritious, making them truly unique within Henan Province. Many domestic and international visitors who travel a long way to Nanyang consider their trip incomplete without trying these steamed dishes—the hallmark of local Nanyang cuisine.

　　 Nanyang steamed dishes are divided into three categories: wild, vegetable, and plant-based, with over 30 varieties. Wild types include: amaranth, thistle, shepherd’s purse, cat’s ear greens, tungwort, noodle weed, purslane, wild mountain greens, pearl flower, fennel greens, and broomcorn sprouts; vegetable types include: celery leaves, garlic sprouts, green beans, string beans, tomato blossoms, water celery, and carrot leaves; plant types include: elm seeds, willow tips, pagoda tree flowers, elm leaves, sweet potato leaves, pea shoots, and willow root fibers.