Henan Food - Revision history

Admin: Reorganize Henan Food as a sourced province-wide directory; preserve existing URL, SEO title and keywords, image, and useful topics.

2026-09-26T08:11:15Z

Reorganize Henan Food as a sourced province-wide directory; preserve existing URL, SEO title and keywords, image, and useful topics.

Show changes

Admin: [CFWK] Fix syntax / page anomalies

2026-09-25T02:17:03Z

[CFWK] Fix syntax / page anomalies

← Older revision		Revision as of 10:17, 25 September 2026
Line 5:		Line 5:
	}}		}}

	'''Yu cuisine /Henan Food''' (豫菜; Pinyin: Yù cài), also known as Yu banquet (豫宴; Yù yàn), refers to the culinary style of Henan Province, China. It originated in Kaifeng City, Henan Province. In 2023, Kaifeng declared itself the "Capital of [[Yu Cuisine]]."		'''Yu cuisine /Henan Food''' (豫菜; Pinyin: Yù cài), also known as Yu banquet (豫宴; Yù yàn), refers to the culinary style of Henan Province, China. It originated in Kaifeng City, Henan Province. In 2023, Kaifeng declared itself the "Capital of Yu Cuisine."
	[[File:Henan.jpg\|alt=Henan\|thumb\|Henan]]		[[File:Henan.jpg\|alt=Henan\|thumb\|Henan]]
	Yu cuisine emphasizes the harmony of the five flavors (sweet, sour, bitter, spicy, salty) and moderate taste. "Moderate" (中; zhōng) means Yu cuisine is not overly sweet, salty, spicy, or sour, but seeks a balance among these flavors. "Harmony" (和; hé) means integrating influences from various regions, combining sweet, salty, sour, and spicy flavors in a single dish to achieve a unified taste.		Yu cuisine emphasizes the harmony of the five flavors (sweet, sour, bitter, spicy, salty) and moderate taste. "Moderate" (中; zhōng) means Yu cuisine is not overly sweet, salty, spicy, or sour, but seeks a balance among these flavors. "Harmony" (和; hé) means integrating influences from various regions, combining sweet, salty, sour, and spicy flavors in a single dish to achieve a unified taste.

Admin: [CFWK] Round10: link new P3 dishes on Henan Food

2026-09-22T08:56:21Z

[CFWK] Round10: link new P3 dishes on Henan Food

← Older revision		Revision as of 16:56, 22 September 2026
Line 87:		Line 87:
	Oil Swirl (油旋; Yóuxuán): Henan Oil Swirls are made with either 80% scalded dough and 20% unleavened dough, or with warm water dough. "Swirl" (旋; xuán) refers to the shaping process: the dough piece is either stretched or rolled into a long thin strip, spread with filling like meat, chopped scallions, and ginger, then rolled up and pressed into a round shape resembling a swirl. It is first pan-fried on a flat griddle until both sides are golden, then baked in a furnace. This pancake is crispy and flaky outside, and fresh, tender, and fragrant inside.		Oil Swirl (油旋; Yóuxuán): Henan Oil Swirls are made with either 80% scalded dough and 20% unleavened dough, or with warm water dough. "Swirl" (旋; xuán) refers to the shaping process: the dough piece is either stretched or rolled into a long thin strip, spread with filling like meat, chopped scallions, and ginger, then rolled up and pressed into a round shape resembling a swirl. It is first pan-fried on a flat griddle until both sides are golden, then baked in a furnace. This pancake is crispy and flaky outside, and fresh, tender, and fragrant inside.

	Peppery Soup (胡辣汤; Húlàtāng): Found throughout Henan, ingredients may vary, but the style is consistent. Vegetarian Peppery Soup is made by boiling water, forming gluten strands (面筋; miànjīn) into tufts, thickening the water with starchy liquid from washing the gluten (面汁; miànzhī) to the right consistency, then adding ingredients and seasoning. Lamb Peppery Soup (in the Kaifeng area) is prepared using meat broth. Regardless of the type, good gluten and good pepper (胡椒; hújiāo) are essential; using chili (辣椒; làjiāo) to replace pepper is incorrect and results in something other than Peppery Soup, also losing the warming and appetite-stimulating effect of pepper.		Peppery Soup ([[Hulatang\|胡辣汤]]; Húlàtāng): Found throughout Henan, ingredients may vary, but the style is consistent. Vegetarian Peppery Soup is made by boiling water, forming gluten strands (面筋; miànjīn) into tufts, thickening the water with starchy liquid from washing the gluten (面汁; miànzhī) to the right consistency, then adding ingredients and seasoning. Lamb Peppery Soup (in the Kaifeng area) is prepared using meat broth. Regardless of the type, good gluten and good pepper (胡椒; hújiāo) are essential; using chili (辣椒; làjiāo) to replace pepper is incorrect and results in something other than Peppery Soup, also losing the warming and appetite-stimulating effect of pepper.

	Lamb Soup (羊肉汤; Yángròu Tāng): Available throughout Henan. In the past twenty years, it has become a popular food for people of all social strata, consumed not only for breakfast but often for lunch as well. Zhengzhou has multiple chain businesses specializing in Lamb Soup. Varieties include clear broth and white broth, and pure soup or soup with added ingredients, each having its merits.		Lamb Soup (羊肉汤; Yángròu Tāng): Available throughout Henan. In the past twenty years, it has become a popular food for people of all social strata, consumed not only for breakfast but often for lunch as well. Zhengzhou has multiple chain businesses specializing in Lamb Soup. Varieties include clear broth and white broth, and pure soup or soup with added ingredients, each having its merits.
Line 115:		Line 115:
	Kaifeng Barrel Chicken (开封桶子鸡; Kāifēng Tǒngzijī): A famous chicken for a hundred years. It is crispy outside and tender inside, round like a barrel. It is unique to Kaifeng. The founding brand is "Ma Yuxing" (马豫兴).		Kaifeng Barrel Chicken (开封桶子鸡; Kāifēng Tǒngzijī): A famous chicken for a hundred years. It is crispy outside and tender inside, round like a barrel. It is unique to Kaifeng. The founding brand is "Ma Yuxing" (马豫兴).

	Daokou Braised Chicken (道口烧鸡; Dàokǒu Shāojī): A historically famous and nationally renowned dish. It is known for its four qualities: color, aroma, taste, and tenderness ("烂"). "Yixing Zhang" (义兴张) is the authentic brand.		[[Daokou Braised Chicken]] (道口烧鸡; Dàokǒu Shāojī): A historically famous and nationally renowned dish. It is known for its four qualities: color, aroma, taste, and tenderness ("烂"). "Yixing Zhang" (义兴张) is the authentic brand.

	Five-Spice Beef (五香牛肉; Wǔxiāng Niúròu): Available throughout the province. Characterized by its red color, tender meat, and strong aroma of spices.		Five-Spice Beef (五香牛肉; Wǔxiāng Niúròu): Available throughout the province. Characterized by its red color, tender meat, and strong aroma of spices.

Admin: [CFWK] Round9: link Huimian

2026-09-22T05:16:17Z

[CFWK] Round9: link Huimian

← Older revision		Revision as of 13:16, 22 September 2026
Line 79:		Line 79:
	== Snacks (小吃) ==		== Snacks (小吃) ==

	Braised Noodles (烩面; Huìmiàn): One of Henan's most representative noodle dishes. Known as "Tang Bing" (汤饼) during the Han and Wei dynasties, names changed later. Song Dynasty Kaifeng restaurants served "Cha Rou Mian" (插肉面) and "Da Ao Mian" (大奥面). Later often called Lamb Huimian (羊肉烩面), known for its chewy, smooth texture, mellow broth, and warming properties. Zhengzhou Huimian boomed in the 1980s, benefiting from economic reform and increased migration. Initially, the old brand "Heji" (合记) Lamb Huimian dominated, followed by "Xiaoji" (萧记) Three-Fresh Huimian (三鲜烩面) which rapidly developed. In twenty years, it became a culinary symbol of Zhengzhou, and a bowl of satisfying Huimian has also become another characteristic flavor of Henan, Zhengzhou, and Kaifeng.		[[Huimian\|Braised Noodles]] (烩面; Huìmiàn): One of Henan's most representative noodle dishes. Known as "Tang Bing" (汤饼) during the Han and Wei dynasties, names changed later. Song Dynasty Kaifeng restaurants served "Cha Rou Mian" (插肉面) and "Da Ao Mian" (大奥面). Later often called Lamb Huimian (羊肉烩面), known for its chewy, smooth texture, mellow broth, and warming properties. Zhengzhou Huimian boomed in the 1980s, benefiting from economic reform and increased migration. Initially, the old brand "Heji" (合记) Lamb Huimian dominated, followed by "Xiaoji" (萧记) Three-Fresh Huimian (三鲜烩面) which rapidly developed. In twenty years, it became a culinary symbol of Zhengzhou, and a bowl of satisfying Huimian has also become another characteristic flavor of Henan, Zhengzhou, and Kaifeng.

	High-Furnace Shao Bing (高炉烧饼; Gāolú Shāobǐng): Also a type of Hu饼. The "high-furnace" was originally a hanging furnace (吊炉; diàolú), sometimes called a "chicken coop furnace" (鸡窝炉; jīwōlú), which could be carried on a shoulder pole and sold along the street. Later, shops became fixed, and the pot on top of the furnace was no longer hung. This pancake is often made with fermented dough, rolled flat, filled, scored, flattened, and then one side is coated with sesame seeds and baked against the furnace wall. The finished product is crispy outside and tender inside. It can be eaten plain, but in Henan folk custom, it is often used as a wrap (夹食; jiāshí) for beef or lamb, fried dough sticks (油条; yóutiáo) and savory fritters (馓子; sǎnzi), or stir-fried glass noodles (炒凉粉; chǎo liángfěn) – all delicious. Therefore, in the Kaifeng area, Shao Bing is often sold by the box; people sometimes visit relatives bringing a few boxes of "You Mo" (油馍; yóumó, another term for this type of flatbread).		High-Furnace Shao Bing (高炉烧饼; Gāolú Shāobǐng): Also a type of Hu饼. The "high-furnace" was originally a hanging furnace (吊炉; diàolú), sometimes called a "chicken coop furnace" (鸡窝炉; jīwōlú), which could be carried on a shoulder pole and sold along the street. Later, shops became fixed, and the pot on top of the furnace was no longer hung. This pancake is often made with fermented dough, rolled flat, filled, scored, flattened, and then one side is coated with sesame seeds and baked against the furnace wall. The finished product is crispy outside and tender inside. It can be eaten plain, but in Henan folk custom, it is often used as a wrap (夹食; jiāshí) for beef or lamb, fried dough sticks (油条; yóutiáo) and savory fritters (馓子; sǎnzi), or stir-fried glass noodles (炒凉粉; chǎo liángfěn) – all delicious. Therefore, in the Kaifeng area, Shao Bing is often sold by the box; people sometimes visit relatives bringing a few boxes of "You Mo" (油馍; yóumó, another term for this type of flatbread).
Line 127:		Line 127:

	== See also ==		== See also ==
			* [[Huimian]]

	* [[Chinese Food Map]]		* [[Chinese Food Map]]

Admin: [CFWK] interlink body+seealso+refs (2 body links)

2026-09-21T03:02:09Z

[CFWK] interlink body+seealso+refs (2 body links)

← Older revision		Revision as of 11:02, 21 September 2026
Line 5:		Line 5:
	}}		}}

	'''Yu cuisine /Henan Food''' (豫菜; Pinyin: Yù cài), also known as Yu banquet (豫宴; Yù yàn), refers to the culinary style of Henan Province, China. It originated in Kaifeng City, Henan Province. In 2023, Kaifeng declared itself the "Capital of Yu Cuisine."		'''Yu cuisine /Henan Food''' (豫菜; Pinyin: Yù cài), also known as Yu banquet (豫宴; Yù yàn), refers to the culinary style of Henan Province, China. It originated in Kaifeng City, Henan Province. In 2023, Kaifeng declared itself the "Capital of [[Yu Cuisine]]."
	[[File:Henan.jpg\|alt=Henan\|thumb\|Henan]]		[[File:Henan.jpg\|alt=Henan\|thumb\|Henan]]
	Yu cuisine emphasizes the harmony of the five flavors (sweet, sour, bitter, spicy, salty) and moderate taste. "Moderate" (中; zhōng) means Yu cuisine is not overly sweet, salty, spicy, or sour, but seeks a balance among these flavors. "Harmony" (和; hé) means integrating influences from various regions, combining sweet, salty, sour, and spicy flavors in a single dish to achieve a unified taste.		Yu cuisine emphasizes the harmony of the five flavors (sweet, sour, bitter, spicy, salty) and moderate taste. "Moderate" (中; zhōng) means Yu cuisine is not overly sweet, salty, spicy, or sour, but seeks a balance among these flavors. "Harmony" (和; hé) means integrating influences from various regions, combining sweet, salty, sour, and spicy flavors in a single dish to achieve a unified taste.

	Modern Yu cuisine developed gradually based on the original court cuisine, official cuisine, market cuisine, and folk cuisine, evolving over time according to the material conditions of the Central Plains. Yi Yin, known as the "Progenitor of Cooking" and "Ancestor of Chinese Cuisine" (中华厨祖), was from Kongsang Village, Qi County, which is now part of Kaifeng City, Henan. His theory of the "harmony of the five flavors" has been passed down for two thousand years, and Yu cuisine is also referred to as the "Mother of the Eight Great Cuisines."		Modern Yu cuisine developed gradually based on the original court cuisine, official cuisine, market cuisine, and folk cuisine, evolving over time according to the material conditions of the Central Plains. Yi Yin, known as the "Progenitor of Cooking" and "Ancestor of Chinese Cuisine" (中华厨祖), was from Kongsang Village, Qi County, which is now part of Kaifeng City, Henan. His theory of the "harmony of the five flavors" has been passed down for two thousand years, and Yu cuisine is also referred to as the "Mother of the [[Chinese Food Map\|Eight Great Cuisines]]."

	== History ==		== History ==
Line 122:		Line 122:

	Smoked Pork Tripe (熏肚; Xūndǔ): Cooked pork tripe that is then smoked using fruitwood branches, pine branches, and sawdust. It is crisp yet tender, with a clean smoky aroma. It is a famous product of Anyang.		Smoked Pork Tripe (熏肚; Xūndǔ): Cooked pork tripe that is then smoked using fruitwood branches, pine branches, and sawdust. It is crisp yet tender, with a clean smoky aroma. It is a famous product of Anyang.


			For further reading, see the English Wikipedia overview.<ref name="wp">[https://en.wikipedia.org/wiki/Henan_cuisine English Wikipedia]</ref>

			== See also ==

			* [[Chinese Food Map]]
			* [[Anhui Food]]
			* [[Hebei Food]]
			* [[Hubei Food]]
			* [[Shaanxi Food]]
			* [[Shandong Food]]
			* [[Shanxi Food]]
			* [[Chinese Snack]]

			== References ==

			{{reflist}}

Admin at 01:37, 7 May 2025

2025-05-07T01:37:00Z

← Older revision		Revision as of 09:37, 7 May 2025
Line 1:		Line 1:
	Yu cuisine /Henan Food (豫菜; Pinyin: Yù cài), also known as Yu banquet (豫宴; Yù yàn), refers to the culinary style of Henan Province, China. It originated in Kaifeng City, Henan Province. In 2023, Kaifeng declared itself the "Capital of Yu Cuisine."		{{#seo:
			\|title=Yu Cuisine Henan Food 豫菜 - Chinese Food Wiki
			\|keywords=Yu cuisine,Henan Food,豫菜
			\|description=Yu cuisine /Henan Food (豫菜; Pinyin: Yù cài), also known as Yu banquet (豫宴; Yù yàn), refers to the culinary style of Henan Province, China. It originated in Kaifeng City, Henan Province. In 2023, Kaifeng declared itself the "Capital of Yu Cuisine."
			}}

			'''Yu cuisine /Henan Food''' (豫菜; Pinyin: Yù cài), also known as Yu banquet (豫宴; Yù yàn), refers to the culinary style of Henan Province, China. It originated in Kaifeng City, Henan Province. In 2023, Kaifeng declared itself the "Capital of Yu Cuisine."
	[[File:Henan.jpg\|alt=Henan\|thumb\|Henan]]		[[File:Henan.jpg\|alt=Henan\|thumb\|Henan]]
	Yu cuisine emphasizes the harmony of the five flavors (sweet, sour, bitter, spicy, salty) and moderate taste. "Moderate" (中; zhōng) means Yu cuisine is not overly sweet, salty, spicy, or sour, but seeks a balance among these flavors. "Harmony" (和; hé) means integrating influences from various regions, combining sweet, salty, sour, and spicy flavors in a single dish to achieve a unified taste.		Yu cuisine emphasizes the harmony of the five flavors (sweet, sour, bitter, spicy, salty) and moderate taste. "Moderate" (中; zhōng) means Yu cuisine is not overly sweet, salty, spicy, or sour, but seeks a balance among these flavors. "Harmony" (和; hé) means integrating influences from various regions, combining sweet, salty, sour, and spicy flavors in a single dish to achieve a unified taste.

Admin at 00:58, 7 May 2025

2025-05-07T00:58:38Z

← Older revision		Revision as of 08:58, 7 May 2025
Line 11:		Line 11:
	Yu cuisine is a traditional culinary system represented by Kaifeng. It is often categorized by region within Henan:		Yu cuisine is a traditional culinary system represented by Kaifeng. It is often categorized by region within Henan:

	Eastern Henan (豫东; Yùdōng), represented by Kaifeng, adheres to tradition, is characterized by braised (扒制; pázhì) dishes, and has a moderate taste.		'''Eastern Henan''' (豫东; Yùdōng), represented by Kaifeng, adheres to tradition, is characterized by braised (扒制; pázhì) dishes, and has a moderate taste.

	Western Henan (豫西; Yùxī), represented by Luoyang, is famous for its water banquet (水席; shuǐxí), with a slightly sour taste.		'''Western Henan''' (豫西; Yùxī), represented by Luoyang, is famous for its water banquet (水席; shuǐxí), with a slightly sour taste.

	Southern Henan (豫南; Yùnán), represented by Xinyang, is characterized by stewed dishes, with a slightly spicy taste.		'''Southern Henan''' (豫南; Yùnán), represented by Xinyang, is characterized by stewed dishes, with a slightly spicy taste.

	Northern Henan (豫北; Yùběi), represented by Xinxiang and Anyang, excels at using local specialties and has a heavier taste.		'''Northern Henan''' (豫北; Yùběi), represented by Xinxiang and Anyang, excels at using local specialties and has a heavier taste.

	Yu cuisine adheres to the basic tradition of harmonious five flavors and moderate taste, highlighting harmony and moderation. Its distinct characteristic is being mild and palatable without being overly stimulating. The basic principle is that various flavors blend and harmonize, never being extreme.		Yu cuisine adheres to the basic tradition of harmonious five flavors and moderate taste, highlighting harmony and moderation. Its distinct characteristic is being mild and palatable without being overly stimulating. The basic principle is that various flavors blend and harmonize, never being extreme.

Admin at 00:58, 7 May 2025

2025-05-07T00:58:03Z

← Older revision		Revision as of 08:58, 7 May 2025
Line 1:		Line 1:
	Yu cuisine /Henan Food (豫菜; Pinyin: Yù cài), also known as Yu banquet (豫宴; Yù yàn), refers to the culinary style of Henan Province, China. It originated in Kaifeng City, Henan Province. In 2023, Kaifeng declared itself the "Capital of Yu Cuisine."		Yu cuisine /Henan Food (豫菜; Pinyin: Yù cài), also known as Yu banquet (豫宴; Yù yàn), refers to the culinary style of Henan Province, China. It originated in Kaifeng City, Henan Province. In 2023, Kaifeng declared itself the "Capital of Yu Cuisine."
			[[File:Henan.jpg\|alt=Henan\|thumb\|Henan]]
	Yu cuisine emphasizes the harmony of the five flavors (sweet, sour, bitter, spicy, salty) and moderate taste. "Moderate" (中; zhōng) means Yu cuisine is not overly sweet, salty, spicy, or sour, but seeks a balance among these flavors. "Harmony" (和; hé) means integrating influences from various regions, combining sweet, salty, sour, and spicy flavors in a single dish to achieve a unified taste.		Yu cuisine emphasizes the harmony of the five flavors (sweet, sour, bitter, spicy, salty) and moderate taste. "Moderate" (中; zhōng) means Yu cuisine is not overly sweet, salty, spicy, or sour, but seeks a balance among these flavors. "Harmony" (和; hé) means integrating influences from various regions, combining sweet, salty, sour, and spicy flavors in a single dish to achieve a unified taste.

Admin at 00:56, 7 May 2025

2025-05-07T00:56:54Z

← Older revision		Revision as of 08:56, 7 May 2025
Line 27:		Line 27:
	In terms of cooking techniques, Yu cuisine is characterized by strict ingredient selection, fine knife work, emphasis on making and using broth, and moderate taste. Henan cuisine utilizes over 50 cooking methods.		In terms of cooking techniques, Yu cuisine is characterized by strict ingredient selection, fine knife work, emphasis on making and using broth, and moderate taste. Henan cuisine utilizes over 50 cooking methods.

	~~== Specific Dishes ==~~		== Ten Famous Dishes ==

	=== Ten Famous Dishes ===

	Sweet and Sour Soft-Braised Fish with Crispy Noodles (糖醋软熘鱼焙面; Tángcù Ruǎnliū Yú Bèimiàn): A historical famous dish of Yu cuisine, originating in Kaifeng. The dish highlights the Yellow River carp, a historical delicacy in Henan. The "soft braising" technique (软熘; ruǎnliū) is characteristic, known for its smooth, glistening sauce.		Sweet and Sour Soft-Braised Fish with Crispy Noodles (糖醋软熘鱼焙面; Tángcù Ruǎnliū Yú Bèimiàn): A historical famous dish of Yu cuisine, originating in Kaifeng. The dish highlights the Yellow River carp, a historical delicacy in Henan. The "soft braising" technique (软熘; ruǎnliū) is characteristic, known for its smooth, glistening sauce.
Line 51:		Line 49:
	Braised Sea Cucumber with Leeks (大葱烧海参; Dàcōng Shāo Hǎishēn).		Braised Sea Cucumber with Leeks (大葱烧海参; Dàcōng Shāo Hǎishēn).

	=== Pastries and Staples (面食) ===		== Pastries and Staples (面食) ==

	Henan Steamed Dumplings (河南蒸饺; Hénán Zhēngjiǎo): A famous Henan filled pastry, available in many places, but Cai Ji (蔡记) in Zhengzhou is the most well-known. The skin is mainly made from partially scalded dough, the filling is made from pork hind leg meat, shaped like jiaozi, and steamed over high heat until cooked. The finished product has thin, soft, chewy skin and tender, fresh, fragrant, juicy filling with oil that flows out.		Henan Steamed Dumplings (河南蒸饺; Hénán Zhēngjiǎo): A famous Henan filled pastry, available in many places, but Cai Ji (蔡记) in Zhengzhou is the most well-known. The skin is mainly made from partially scalded dough, the filling is made from pork hind leg meat, shaped like jiaozi, and steamed over high heat until cooked. The finished product has thin, soft, chewy skin and tender, fresh, fragrant, juicy filling with oil that flows out.
Line 73:		Line 71:
	Shredded Radish Pancake (萝卜丝饼; Luóbosī Bǐng): Made by mixing a certain amount of lard to create flaky pastry layers for the skin, filling with a shredded radish filling, and pan-frying/baking on a griddle. This pancake is crispy and fragrant, and the filling has a strong, clear radish fragrance. It is a common dessert or staple in Henan banquets.		Shredded Radish Pancake (萝卜丝饼; Luóbosī Bǐng): Made by mixing a certain amount of lard to create flaky pastry layers for the skin, filling with a shredded radish filling, and pan-frying/baking on a griddle. This pancake is crispy and fragrant, and the filling has a strong, clear radish fragrance. It is a common dessert or staple in Henan banquets.

	=== Snacks (小吃) ===		== Snacks (小吃) ==

	Braised Noodles (烩面; Huìmiàn): One of Henan's most representative noodle dishes. Known as "Tang Bing" (汤饼) during the Han and Wei dynasties, names changed later. Song Dynasty Kaifeng restaurants served "Cha Rou Mian" (插肉面) and "Da Ao Mian" (大奥面). Later often called Lamb Huimian (羊肉烩面), known for its chewy, smooth texture, mellow broth, and warming properties. Zhengzhou Huimian boomed in the 1980s, benefiting from economic reform and increased migration. Initially, the old brand "Heji" (合记) Lamb Huimian dominated, followed by "Xiaoji" (萧记) Three-Fresh Huimian (三鲜烩面) which rapidly developed. In twenty years, it became a culinary symbol of Zhengzhou, and a bowl of satisfying Huimian has also become another characteristic flavor of Henan, Zhengzhou, and Kaifeng.		Braised Noodles (烩面; Huìmiàn): One of Henan's most representative noodle dishes. Known as "Tang Bing" (汤饼) during the Han and Wei dynasties, names changed later. Song Dynasty Kaifeng restaurants served "Cha Rou Mian" (插肉面) and "Da Ao Mian" (大奥面). Later often called Lamb Huimian (羊肉烩面), known for its chewy, smooth texture, mellow broth, and warming properties. Zhengzhou Huimian boomed in the 1980s, benefiting from economic reform and increased migration. Initially, the old brand "Heji" (合记) Lamb Huimian dominated, followed by "Xiaoji" (萧记) Three-Fresh Huimian (三鲜烩面) which rapidly developed. In twenty years, it became a culinary symbol of Zhengzhou, and a bowl of satisfying Huimian has also become another characteristic flavor of Henan, Zhengzhou, and Kaifeng.
Line 95:		Line 93:
	Stir-Fried Jelly (炒凉粉; Chǎo Liángfěn): Stir-fried jelly is made from either mung bean starch (绿豆芡; lǜdòu qiàn) or sweet potato starch (红薯芡; hóngshǔ qiàn). First, the jelly block (粉坨; fěntuó) is made, then cut into rectangular pieces and pan-fried in a flat pan. Kaifeng Stir-Fried Jelly requires the pieces to remain intact during frying and is seasoned with the local watermelon soybean paste (西瓜豆瓣酱; xīguā dòubànjiàng), giving it a unique freshness and deliciousness.		Stir-Fried Jelly (炒凉粉; Chǎo Liángfěn): Stir-fried jelly is made from either mung bean starch (绿豆芡; lǜdòu qiàn) or sweet potato starch (红薯芡; hóngshǔ qiàn). First, the jelly block (粉坨; fěntuó) is made, then cut into rectangular pieces and pan-fried in a flat pan. Kaifeng Stir-Fried Jelly requires the pieces to remain intact during frying and is seasoned with the local watermelon soybean paste (西瓜豆瓣酱; xīguā dòubànjiàng), giving it a unique freshness and deliciousness.

	=== Soups (汤类) ===		== Soups (汤类) ==

	Hot and Sour Cuttlefish Roe Sac Soup (酸辣乌鱼蛋汤; Suānlà Wūyúdàn Tāng): Cuttlefish roe sac ("乌鱼蛋") is not an egg but the reproductive gland of the female cuttlefish, produced in coastal areas. Many ways exist to prepare it, but cooking it in clear broth is unique to Yu cuisine. In the 1970s, Yu cuisine master Hou Ruixuan introduced it to the Diaoyutai State Guesthouse, where it became a state banquet dish. The soup must be clear and mellow, difficult for small establishments because they cannot produce good broth. Furthermore, seasoning must be precise, savory-salty with a hint of sour and spicy, and a lightness within the hot and sour. If handled well, it is fresh, palatable, and moderately flavored. This soup could be called the foremost soup of Yu cuisine.		Hot and Sour Cuttlefish Roe Sac Soup (酸辣乌鱼蛋汤; Suānlà Wūyúdàn Tāng): Cuttlefish roe sac ("乌鱼蛋") is not an egg but the reproductive gland of the female cuttlefish, produced in coastal areas. Many ways exist to prepare it, but cooking it in clear broth is unique to Yu cuisine. In the 1970s, Yu cuisine master Hou Ruixuan introduced it to the Diaoyutai State Guesthouse, where it became a state banquet dish. The soup must be clear and mellow, difficult for small establishments because they cannot produce good broth. Furthermore, seasoning must be precise, savory-salty with a hint of sour and spicy, and a lightness within the hot and sour. If handled well, it is fresh, palatable, and moderately flavored. This soup could be called the foremost soup of Yu cuisine.
Line 107:		Line 105:
	Hot and Sour Osmanthus (Egg) Soup (酸辣木樨汤; Suānlà Mùxī Tāng): Mùxī (木樨) refers to Osmanthus flowers, which are yellow. The soup gets its name from scrambled egg cooked into shapes resembling osmanthus flowers. Hot and Sour Osmanthus Soup has a rich flavor and is used in banquets to help sober up and stimulate appetite.		Hot and Sour Osmanthus (Egg) Soup (酸辣木樨汤; Suānlà Mùxī Tāng): Mùxī (木樨) refers to Osmanthus flowers, which are yellow. The soup gets its name from scrambled egg cooked into shapes resembling osmanthus flowers. Hot and Sour Osmanthus Soup has a rich flavor and is used in banquets to help sober up and stimulate appetite.

	=== Braised and Marinated Dishes (卤味) ===		== Braised and Marinated Dishes (卤味) ==

	Kaifeng Barrel Chicken (开封桶子鸡; Kāifēng Tǒngzijī): A famous chicken for a hundred years. It is crispy outside and tender inside, round like a barrel. It is unique to Kaifeng. The founding brand is "Ma Yuxing" (马豫兴).		Kaifeng Barrel Chicken (开封桶子鸡; Kāifēng Tǒngzijī): A famous chicken for a hundred years. It is crispy outside and tender inside, round like a barrel. It is unique to Kaifeng. The founding brand is "Ma Yuxing" (马豫兴).

Admin at 00:54, 7 May 2025

2025-05-07T00:54:16Z

Show changes