Difference between revisions of "Henan Food"

From Chinese Food Wiki
Jump to: navigation, search
m ([CFWK] Fix syntax / page anomalies)
(Reorganize Henan Food as a sourced province-wide directory; preserve existing URL, SEO title and keywords, image, and useful topics.)
 
Line 2: Line 2:
|title=Yu Cuisine Henan Food 豫菜 - Chinese Food Wiki
|title=Yu Cuisine Henan Food 豫菜 - Chinese Food Wiki
|keywords=Yu cuisine,Henan Food,豫菜
|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."
|description=Henan Food is a province-wide guide to Yu cuisine, city specialties, noodles and breads, breakfast soups, street snacks, tea, alcohol, ingredients and food traditions.
}}
}}


'''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."
{{Breadcrumb|parent=Chinese Food Map}}
[[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.


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]]."
{{Infobox food region
| name          = Henan Food
| simplified    = 河南美食
| traditional  = 河南美食
| pinyin        = Hénán měishí
| image        = Henan.jpg
| caption      = Food traditions of Henan
| level        = Province
| parent        = [[Chinese Food Map|China]]
| capital      = Zhengzhou
| cuisine      = Yu cuisine (豫菜) and regional food traditions
| last_verified = 2026-09-26
| dishes        = [[Huimian]], [[Hulatang]], Luoyang water banquet, Kaifeng soup dumplings, Daokou roast chicken
| snacks        = Double-sesame flatbread, Zhuangmo, Junxian Zimo, fried buns
| ingredients  = wheat, freshwater fish, pork, lamb, beans, peanuts and sesame
| drinks        = Xinyang Maojian tea, Wuzhi oil tea
| alcohol      = Baofeng liquor, Dukang and other regional spirits
| heritage      = Luoyang water-banquet, Xiaoyao peppery soup and tea-making crafts
| subdivisions  = 17 province-level cities and Jiyuan demonstration area
| related      = [[Anhui Food]], [[Hebei Food]], [[Hubei Food]], [[Shaanxi Food]], [[Shandong Food]], [[Shanxi Food]], [[Chinese Food Map]]
}}


== History ==
'''Henan Food''' is an umbrella for the foods and foodways of Henan Province. Yu cuisine (豫菜) is one part of this wider picture; the province's food directory also includes city and county specialties, breakfast soups, noodles and filled breads, tea, alcoholic drinks, ingredients, traditional food crafts and modern food producers. Dishes cross administrative boundaries, and names and recipes may differ between households, restaurants and localities.


As early as the Xia Dynasty, 4000 years ago, Xia Qi hosted a state banquet in what is now Yuzhou, Henan, inviting regional lords, known as the "Fishing Terrace Gathering" (钓台之亭). In the Shang Dynasty, Yi Yin proposed the theories of the "harmony of the five flavors" and "explaining deliciousness through soup," which are the earliest culinary theories related to Yu cuisine. The formation process of Yu cuisine's flavor can be traced back to the late Xia and early Shang dynasties. Yi Yin, the famous minister of the Shang Dynasty who was born in Henan, was later called the "Sage of Cooking" (厨圣) due to his excellent culinary skills. His theory of the "harmony of the five flavors" has been passed down for two thousand years and remains a golden rule for Chinese culinary masters today.
Henan's cultural tourism guides highlight a wide range of regional foods, including Zhengzhou huimian and Yellow River carp, Kaifeng soup dumplings and barrel chicken, Luoyang water banquet and beef soup, Xinyang dishes and Nanwan fish, Zhoukou peppery soup, and local specialties from Jiaozuo, Anyang, Hebi, Puyang, Nanyang and Sanmenxia. The list below is a working directory of sourced examples rather than a definitive ranking of the province's dishes.<ref name="henan-route-2023">[https://hct.henan.gov.cn/2023/12-15/2867101.html 河南省文化和旅游厅：河南冬季旅游线路中的美食推荐] Henan Provincial Department of Culture and Tourism, foods on the 2023 winter tourism routes (in Chinese).</ref><ref name="henan-route-2024">[https://hct.henan.gov.cn/2024/12-19/3101345.html 河南省文化和旅游厅：冬游中原·老家河南] Henan Provincial Department of Culture and Tourism, “Winter Tour Central Plains” (in Chinese).</ref>


Yu cuisine is a traditional culinary system represented by Kaifeng. It is often categorized by region within Henan:
{{Food hub cards
|link1=#Yu cuisine and regional traditions|label1=Cuisine|desc1=Yu cuisine and local foodways
|link2=#Henan Food by City|label2=Cities|desc2=Regional foods by place
|link3=#Representative dishes|label3=Dishes|desc3=Banquet dishes, stews and fish
|link4=#Street foods and snacks|label4=Street food|desc4=Breakfasts, markets and snacks
|link5=#Noodles, breads and staple foods|label5=Staples|desc5=Noodles, buns and breads
|link6=#Tea, drinks and alcohol|label6=Drinks|desc6=Tea, oil tea and spirits
|link7=#Ingredients and seasonings|label7=Ingredients|desc7=Grains, beans, oils and sauces
|link8=#Food crafts and brands|label8=Food crafts|desc8=Heritage skills and makers
}}


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


'''Western Henan''' (豫西; Yùxī), represented by Luoyang, is famous for its water banquet (水席; shuǐxí), with a slightly sour taste.
Yu cuisine (豫菜) names a culinary tradition associated with Henan; it does not describe every dish or food habit in the province. Menus include both banquet cooking and everyday market foods. Techniques found in Henan cuisine include braising, stewing, steaming, frying and preparing stocks; the balance of ingredients and seasonings varies by dish and locality.


'''Southern Henan''' (豫南; Yùnán), represented by Xinyang, is characterized by stewed dishes, with a slightly spicy taste.
The Luoyang water banquet (洛阳水席) is a sequence of hot dishes and soups, with the peony swallow vegetable (牡丹燕菜) among its best-known preparations. The water-banquet tradition and the Xiaoyao peppery soup craft are listed in national intangible cultural heritage records.<ref name="luoyang-water-ich">[https://www.ihchina.cn/project_details/14669/ 真不同洛阳水席制作技艺] China Intangible Cultural Heritage Digital Museum, “Zhenbudong Luoyang Water Banquet craft” (in Chinese).</ref><ref name="xiaoyao-ich">[https://www.ihchina.cn/project_details/23592.html 小吃制作技艺（逍遥胡辣汤制作技艺）] China Intangible Cultural Heritage Digital Museum, “Snack-making craft: Xiaoyao peppery soup” (in Chinese).</ref>


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


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.
Henan includes 17 province-level cities and the Jiyuan demonstration area. This directory lists selected, documented city associations; it does not imply that any dish is exclusive to one place.<ref name="admin-areas">[https://hnzwfw.gov.cn/ 河南政务服务网：办事地区] Henan Government Service Network, list of service areas (in Chinese).</ref>


== Characteristics ==
=== Zhengzhou ===
* '''Huimian (烩面):''' hand-stretched wheat noodles served in broth, often with lamb, vermicelli, kelp, tofu skin and greens. Heji is a long-running Zhengzhou restaurant brand associated with lamb huimian; the Ministry of Commerce records it as a China Time-honored Brand.<ref name="heji-brand">[https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/477b35d94076434fbde14b6648bfad6b 合记] Ministry of Commerce, Time-honored Brand Digital Museum, “Heji” (in Chinese).</ref>
* '''Breakfast and market foods:''' peppery soup, steamed dumplings, egg-filled pancakes and flatbreads.
* '''Yellow River carp:''' included in the provincial tourism guide's Zhengzhou food selection.<ref name="henan-route-2023" /><ref name="henan-route-2024" />


The characteristics of Yu cuisine are often summarized by its regional specialties: Central plains braising (中扒; zhōng pá, referring to braised dishes), Western water banquet (西水; xī shuǐ, referring to the Luoyang water banquet), Southern pot dishes (南锅; nán guō, referring to pot-stewed chicken or fish), and Northern noodles (北面; běi miàn, referring to various noodles and filled pastries).
=== Kaifeng ===
* '''Kaifeng soup dumplings (开封灌汤包):''' steamed buns with a thin wrapper and soup-filled center.
* '''Barrel chicken (桶子鸡), Bianjing roast duck (汴京烤鸭) and double-sesame flatbread (双麻火烧):''' well-known Kaifeng dishes and wheat foods.
* '''Markets and restaurants:''' local night markets and old restaurant brands are part of the city's dining landscape.<ref name="henan-route-2023" /><ref name="old-brands">[https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/articledeail/3452 商务部老字号数字博物馆：河南中华老字号复核信息] Ministry of Commerce, Time-honored Brand Digital Museum, Henan brand review (in Chinese).</ref>


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.
=== Luoyang ===
* '''Luoyang water banquet (洛阳水席):''' a menu of hot dishes and soups, including peony swallow vegetable.
* '''Beef soup and tofu soup:''' common local breakfast and meal choices.
* '''Other local foods:''' sour-fermented slurry noodles (浆面条), non-flip soup (不翻汤), fried meatball soup, Luoyang potstickers and Xin'an scalded-dough dumplings (新安烫面角).<ref name="luoyang-2025">[https://hct.henan.gov.cn/2025/05-21/3160322.html 河南省文化和旅游厅：洛阳，还得是洛阳！] Henan Provincial Department of Culture and Tourism, Luoyang foods and food traditions (in Chinese).</ref><ref name="luoyang-water-ich" />


== Ten Famous Dishes ==
=== Pingdingshan and Baofeng ===
* '''Baofeng Muslim eight-bowl banquet (宝丰清真八大碗):''' a banquet of meat and sweet dishes prepared by steaming, braising, simmering and other methods.
* '''Baofeng liquor (宝丰酒):''' a local sorghum-based spirit; its brewing craft is included in national intangible cultural heritage records.<ref name="baofeng-banquets">[https://hct.henan.gov.cn/2023/12-17/2867405.html 河南省文化和旅游厅：宝丰非遗美食为乡村振兴添活力] Henan Provincial Department of Culture and Tourism, “Intangible-heritage foods in Baofeng” (in Chinese).</ref><ref name="baofeng-liquor">[https://wglj.pds.gov.cn/contents/12524/241143.html 平顶山市文化广电和旅游局：宝丰酒] Pingdingshan Municipal Bureau of Culture, Radio, Television and Tourism, “Baofeng liquor” (in Chinese).</ref>


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.
=== Anyang and Hebi ===
* '''Anyang:''' Daokou roast chicken (道口烧鸡) and flat-noodle vegetable soup (扁粉菜).
* '''Hebi:''' Junxian Zimo (浚县子馍), a meat-filled flatbread baked over heated stones, and Qixian lamb with millet rice (淇县羊肉小米饭).<ref name="henan-route-2024" /><ref name="junxian-zimo">[https://www.hawh.cn/content/redirect?id=7225062479506706432 河南文化网：传统面食制作技艺（浚县子馍制作技艺）] Henan Culture Network, “Traditional staple craft: Junxian Zimo” (in Chinese).</ref>


Pan-Fried and Braised Black Carp Head and Tail (煎扒青鱼头尾; Jiānpá Qīngyú Tóu Wěi): This dish was renowned in the late Qing and early Republican periods, known for its "unique flavor." It uses a large black carp; the head and tail are skillfully arranged on a plate, framing diced fish meat in the center. After pan-frying both sides until golden, the dish is braised with ingredients like winter bamboo shoots, shiitake mushrooms, and scallion sections in rich clear broth over high heat, then reduced over medium-low heat. The sauce is rich, the fish is tender, and the color is bright red. It has a mellow and fragrant taste. In the early Republic of China, Kang Youwei praised it as "flavor comparable to Hou Qing" after tasting it in Bianjing (Kaifeng).
=== Xinxiang ===
* '''Yuanyang rice (原阳大米) and Yanjin wheat (延津小麦):''' agricultural products from the Xinxiang area that are named among Henan's regional food brands.<ref name="henan-food-brands">[https://lswz.henan.gov.cn/2024/07-26/3027710.html 河南省粮食和物资储备局：豫甘粮油合作签约破27万吨] Henan Provincial Grain and Strategic Reserves Administration, Henan grain and food brands (in Chinese).</ref>


Deep-Fried Crispy Pork Belly (炸紫酥肉; Zházǐsūròu): Known as "better than roast duck." It uses fatty pork belly, processed by soaking, boiling, pressing flat, and slicing the skin. It is marinated for flavor with ingredients like onion, ginger, star anise, and perilla leaves, then steamed until cooked. Finally, it is deep-fried for forty to fifty minutes. During frying, vinegar is repeatedly brushed onto the skin until it turns golden-red and crispy. Sliced and served with white scallions, sweet bean paste, and lotus leaf wraps or thin pancakes. It is crispy, fragrant, and flavorful without being greasy, resembling but surpassing roast duck.
=== Jiaozuo ===
* '''Wuzhi oil tea (武陟油茶) and Wuzhi clay-pot dishes (武陟砂锅):''' a traditional drink-food and a local pot-cooked meal.
* '''Huai yam (怀山药):''' a regional ingredient used in both everyday foods and processed products.<ref name="henan-route-2023" /><ref name="henan-route-2024" /><ref name="huaiyam">[https://english.henan.gov.cn/2024/12-30/3105881.html Henan Government: Jiaozuo Huai Yam] The People's Government of Henan Province, “Jiaozuo Huai Yam” (in English).</ref>


Peony Swallow Vegetable (牡丹燕菜; Mǔdān Yàncài): Originally called Luoyang Swallow Vegetable (洛阳燕菜; Luòyáng Yàncài), or sometimes referred to as Vegetarian Bird's Nest or Mock Bird's Nest outside Luoyang. It is the signature first dish of the Luoyang Water Banquet. The preparation is very meticulous. It uses finely shredded white radish, soaked, drained, mixed with good quality mung bean starch, and lightly steamed in a steamer. Then it is rinsed in cold water, pulled apart, and seasoned with salt. It is steamed again to resemble bird's nest strands. Ingredients like crab sticks, sea cucumber, ham, and bamboo shoot threads are added and steamed through. Finally, clear broth seasoned with salt, MSG, white pepper, and sesame oil is poured over the dish. In 1973, when Premier Zhou Enlai accompanied Canadian Prime Minister Pierre Trudeau to taste this dish, he saw the renowned Luoyang chef Wang Hu Zi decorating it with a sculpted steamed peony flower and remarked, "Luoyang peonies are the best under heaven; now they are blooming in the dish." From then on, it was renamed Peony Swallow Vegetable.
=== Puyang ===
* '''Zhuangmo (壮馍):''' a large stuffed wheat flatbread.
* '''Pucheng slippery soup (濮城滑脊汤):''' a local soup dish named in the provincial tourism guide.<ref name="henan-route-2024" />


Braised Fish Maw (扒广肚; Pá Guǎngdǔ): Fish maw was a tribute item in the Tang Dynasty and gradually appeared in restaurants during the Song Dynasty, remaining a prized ingredient for centuries. For this dish, seven parts are in the rehydration ("发") and three parts in the cooking, with braising being the best method. The braising in Yu cuisine, particularly "braising on a bamboo mat" (箅扒; bì pá), is unique. For centuries, the standard has been "braised dishes don't need starch, they thicken naturally with skill." Braised Fish Maw, as the first dish of the traditional high-end Fish Maw Banquet (广肚席; Guǎngdǔ Xí), embodies this standard and pursuit. Slices of soft, white fish maw are blanched, then placed on a bamboo braising mat and braised slowly over medium heat in excellent milk-colored broth. The finished dish is soft, tender, rich, and delicious, with a bright, shiny white broth, hence also known as White Braised Fish Maw (白扒广肚; Báipá Guǎngdǔ).
=== Xuchang ===
* '''Yuzhou vermicelli (禹州粉条), River Street tofu skin (河街腐竹), watermelon-seed sauce (西瓜酱豆) and sesame oil (小磨油):''' regional products and pantry foods recorded in Henan tourism material.<ref name="xuchang-foods">[https://hct.henan.gov.cn/2023/10-27/2837080.html 河南省文化和旅游厅：许昌哪些特产值得寄出] Henan Provincial Department of Culture and Tourism, “Xuchang specialties to send as gifts” (in Chinese).</ref>


Bianjing (Kaifeng) Roast Duck (汴京烤鸭; Biànjīng Kǎoyā): Bianjing (now Kaifeng) has long been known as a "water city north of the Yangtze River," thus having many duck dishes. Bianjing Braised Duck (爊鸭; āoyā) was a famous market dish in the Song Dynasty. "Āo" referred to cooking in ash. Later, it evolved into roasting over fruitwood fire, and roast duck replaced braised duck as the main method of preparation, spreading north after the Northern Song Dynasty. Bianjing Roast Duck has been popular for a thousand years, known for its crispy skin and tender meat. It is served with lotus leaf pancakes, sweet bean paste, chrysanthemum-cut scallions, and butterfly-cut radishes. Duck bone broth and mung bean noodles can be served afterward, making it a grand meal.
=== Luohe ===
* Luohe is a major food-manufacturing center. Brands associated with the city's food industry include Shuanghui (meat products), Nanjiecun and Weilong (snacks and packaged foods). These are commercial manufacturers, distinct from restaurant-based Yu cuisine.<ref name="luohe-food-industry">[https://www.henan.gov.cn/2023/05-16/2743704.html 河南省人民政府：漯河产业升级增强食品名城实力] Henan Provincial Government, “Luohe upgrades its food industry” (in Chinese).</ref>


Fried Eight Pieces (炸八块; Zhábākuài): Waiters' calls in Henan restaurants often contained witty phrases. One such phrase was "A chicken is chopped into eight pieces, fragrant, tender, and beautiful," referring to this dish, famous for over two hundred years. It uses a young male chicken from late autumn, cut into eight pieces (four from the legs, four from the wings and breast). Marinated with cooking wine, fine salt, soy sauce, and ginger juice for flavor. Deep-fried in medium-hot oil over high heat, then the heat is reduced to cook thoroughly, and finally increased again to make the outside crispy. The result is crispy outside and tender inside. Served with spiced salt or chili soy sauce, it is very palatable. This dish was one of four Henan dishes that Lu Xun loved to eat. The writer Yao Xueyin praised it, saying, "I like Henan's Fried Eight Pieces the most, it's fragrant and tender."
=== Sanmenxia ===
* '''Shanzhou ten-bowl banquet (陕州十碗席) and Foshou sugar cake (佛手糖糕):''' local dishes and sweets featured in the provincial tourism route.<ref name="henan-route-2024" />


Clear Broth Abalone (清汤鲍鱼; Qīngtāng Bàoyú): Abalone, also known as Fú yú or Juémíng, has extremely tender meat and is a sea delicacy. It was commonly available in Song Dynasty restaurants, with Jueming Douzi being a representative dish. Clear Broth Abalone, also called Poached Abalone in Clear Broth (清汤氽鲍鱼; Qīngtāng Cuàn Bàoyú), is made by slicing processed abalone, placing it in a large bowl with green peas and ham slices, and then pouring in excellent clear broth seasoned with condiments. The dish relies on poaching in clear broth. The soup is clear and mellow, the abalone is fresh and tender. It is very palatable with a long-lasting aftertaste, showcasing Yu cuisine's skill in making and using broth and achieving depth of flavor that is not weak despite being light.
=== Nanyang ===
* '''Fangcheng huimian (方城烩面), Dengzhou peppery soup (邓州胡辣汤), Xinye noodles (新野板面) and Tanghe liangfen (唐河凉粉):''' noodle, soup and starch-based foods highlighted in the provincial food itinerary.<ref name="henan-route-2024" /><ref name="fangcheng-huimian">[https://hct.henan.gov.cn/2023/04-06/2720842.html 河南省文化和旅游厅：方城烩面文化旅游节] Henan Provincial Department of Culture and Tourism, Fangcheng huimian and its local craft (in Chinese).</ref>


Braised Lamb with Scallions (葱扒羊肉; Cōngpá Yángròu): Lamb is symbolic of good fortune (祥; xiáng) and was historically food for nobility. In the Song Dynasty, the 72 main restaurants in Bianjing primarily used lamb. Lamb is warm in nature, suitable for all ages. This dish uses cooked fatty lamb ribs, cut into strips, and braised with fried scallion sections and dried bamboo shoot slices on a braising mat. Clear broth is added, and it is braised over medium-high heat until the sauce thickens. Then it is flipped onto a plate, and the remaining sauce in the pot is thickened with starch slurry and finished with a little prickly ash oil before being poured over the dish. The finished dish is soft, fragrant, and palatable, with a rich, mellow flavor.
=== Xinyang ===
* '''Xinyang Maojian (信阳毛尖):''' green tea with a documented local picking and processing tradition; the tea is also a geographical-indication product.
* '''Nanwan fish (南湾鱼) and Xinyang dishes:''' freshwater fish and stewed dishes are included in provincial tourism material.<ref name="xinyang-tea">[https://www.ihchina.cn/project_details/14615 绿茶制作技艺（信阳毛尖茶制作技艺）] China Intangible Cultural Heritage Digital Museum, “Green tea-making craft: Xinyang Maojian” (in Chinese).</ref><ref name="xinyang-gi">[https://english.henan.gov.cn/2022/11-30/2649059.html Henan Government: Xinyang Maojian Tea Listed as GI Product] The People's Government of Henan Province (in English).</ref><ref name="henan-route-2024" />


Braised Sea Cucumber with Leeks (大葱烧海参; Dàcōng Shāo Hǎishēn).
=== Zhoukou ===
* '''Xiaoyao peppery soup (逍遥胡辣汤):''' a breakfast soup made with broth, meat, wheat gluten, vermicelli, daylily and spices. The protected craft is registered to Xihua County and is practiced across Henan.<ref name="xiaoyao-ich" />


== Pastries and Staples (面食) ==
=== Shangqiu ===
* '''Shuijimo (水激馍):''' a crisp sweet made by soaking dried hard-bread pieces briefly in warm water, frying them, then coating them with light syrup.<ref name="shangqiu-shuijimo">[https://ytsc.rootinhenan.gov.cn/sitesources/ytsc/page_pc/hnly/tcms/articleecfc92b2627a489586dbaa178bab1eb7.html 商丘水激馍] Henan tourism information portal, “Shangqiu shuijimo” (in Chinese).</ref>
* The city's intangible-heritage list also records traditional sesame twists, local roast chicken, sesame oil and other food crafts.<ref name="shangqiu-heritage">[https://ipr.mofcom.gov.cn/article/gnxw/zfbm/zfbmdf/hn/202101/1959137.html 商丘公布第六批市级非遗代表性项目名录] China Intellectual Property Protection, reporting Shangqiu's sixth municipal intangible-heritage list (in Chinese).</ref>


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.
=== Zhumadian ===
* '''Small-mill sesame oil (小磨香油), sesame-leaf foods and Zhengyang peanuts:''' regional ingredients and food products documented in local tourism and Henan government material.<ref name="zhumadian-specialties">[https://zmd.rootinhenan.gov.cn/sitesources/zmd/page_pc/tzkw/article2280a3bf41c648899eca902cc7952d99.html 驻马店特产一览] Zhumadian tourism portal, “Zhumadian specialties” (in Chinese).</ref><ref name="zhumadian-agriculture">[https://www.henan.gov.cn/2023/09-11/2813474.html 河南省人民政府：驻马店由“马路市场”走向“国际农都”] Henan Provincial Government, “Zhumadian's agricultural processing sector” (in Chinese).</ref>


Kaifeng Soup Dumplings (开封灌汤包子; Kāifēng Guàntāng Bāozi): Also known as Kaifeng Small Steamed Soup Dumplings (开封灌汤小笼包子; Kāifēng Guàntāng Xiǎolóng Bāozi), available since the Song Dynasty. These buns have thin skin, large filling, and are full of soup. The filling is tender and mellow. There is a saying, "Lift like a lantern, rest like a chrysanthemum." Since 1922, Kaifeng No. 1 Building (开封第一楼) operated by Huang Jishan became a famous shop for small soup dumplings, and has been renowned for the past twenty years, becoming a culinary symbol of Kaifeng.
=== Jiyuan ===
* '''Wangwushan persimmon vinegar (王屋山柿子醋):''' a locally listed agricultural product brand.
* '''Other local foods:''' Jiyuan cake (济源菜糕), soil-baked bread (土炒馍) and Wangwushan mountain foods are named in municipal tourism and food events.<ref name="jiyuan-vinegar">[https://nmj.jiyuan.gov.cn/tzgg/t767258.html 济源知名农业品牌目录] Jiyuan Agriculture and Rural Affairs Bureau, “Jiyuan agricultural brand directory” (in Chinese).</ref><ref name="jiyuan-foods">[https://zhuanti.mct.gov.cn/csxz2022/henan/detail/1502.html 济源市民宿畅享之旅] Ministry of Culture and Tourism, local food recommendations for Jiyuan (in Chinese).</ref><ref name="jiyuan-banquet">[https://www.jiyuan.gov.cn/zwyw/zwyw_22093/t989684.html 济源王屋山珍宴优选及发布活动] Jiyuan Municipal Government, “Wangwushan food banquet” (in Chinese).</ref>


Double-Sesame Flatbread (双麻火烧; Shuāngmá Huǒshāo): A famous item from the Hu饼 (Húbǐng) shops in Bianjing (now Kaifeng), still operating today. The dough has an oily outer layer and a flaky inner layer, combined, rolled flat, wrapped around a filling, and shaped into a round饼. Both sides are brushed with water and coated with sesame seeds, then first pan-fried on a griddle and finally baked in a furnace. The finished product is slightly yellow, crispy, with a strong five-spice aroma.
== Representative dishes ==


Egg-Filled Pancake (鸡蛋灌饼; Jīdàn Guànbǐng): Hot water dough is used, rolled flat, brushed with oil, and folded. It is cooked on a griddle. The key step is, when the pancake is almost cooked, making an opening and pouring egg mixture inside. The egg needs to be spread evenly and fill the cavity. When cooked, it is crispy outside and fluffy inside, fresh and palatable. Wang Motou old shop (王馍头老店) in Kaifeng is particularly skilled at this.
The dishes below span banquet cooking, soups and everyday meals. They are not a single fixed “official” menu.


Leek Head Vegetable Pocket (韭头菜盒; Jiǔtóu Càihé): A "Cai He" is made by enclosing a vegetarian filling, mainly using fresh early spring leek heads, between two thin pancakes and pan-frying them on a flat griddle. The finished product has a white pancake with yellow "flowers" (yellow spots created by air bubbles bursting during cooking). If the heat is controlled well, the "flowers" are even and slightly yellow. The texture is soft and chewy, with the unique fragrance of leek heads.
* '''Luoyang peony swallow vegetable (牡丹燕菜):''' finely cut white radish served in a clear broth; a signature dish in Luoyang's water banquet.
* '''Soft-braised fish with crispy noodles (糖醋软熘鱼焙面):''' a Kaifeng-style fish and noodle preparation retained from the previous page's Yu-cuisine list.
* '''Braised black-carp head and tail (煎扒青鱼头尾), fried eight pieces (炸八块), and scallion-braised lamb (葱扒羊肉):''' named cooked dishes from the older Yu-cuisine index.
* '''Daokou roast chicken (道口烧鸡):''' a regional braised and roasted chicken associated with northern Henan.
* '''Baofeng eight bowls (宝丰八大碗):''' a shared banquet selection of meat and sweet dishes.
* '''Lamb or beef soup, tofu soup, and fried-meatball soup:''' common hot soups; Luoyang and Kaifeng versions have their own local styles.
* '''Henan braises and stews:''' recipe names include braised pork, fish, meat and seasonal vegetables; ingredients and seasonings vary by locality.<ref name="luoyang-2025" /><ref name="henan-route-2024" /><ref name="baofeng-banquets" />


Scalded Dough Dumplings (Jiao) (烫面角; Tàngmiànjiǎo): Similar to steamed dumplings (蒸饺), both use scalded dough for the skin, but the amount of water used in scalding and the degree of cooking the dough differ, resulting in a different texture. Scalded Dough Dumplings use more water, resulting in a softer dough. They offer a distinct flavor. Pork and cabbage filled ones from Xin'an County (新安县) in Luoyang are the most famous.
== Street foods and snacks ==


Sour Fermented Mung Bean Noodle Soup (酸浆面条; Suānjiāng Miàntiáo): This dish is made by fermenting ground mung bean slurry until sour, adding water, bringing to a boil, cooking noodles until done, and then removing the noodles. A portion of the slurry is thickened with some flour, and then mixed back with the noodles. The noodles are seasoned with prickly ash oil and chili oil, served with celery, spinach, etc. The taste is sour and spicy, with a unique fermented slurry flavor. The most famous version is Luoyang Jiang Miantiao (洛阳浆面条).
* '''Xiaoyao peppery soup (逍遥胡辣汤):''' often served with fried dough, water-fried buns or flatbread for breakfast.
* '''Kaifeng soup dumplings (开封灌汤包) and barrel chicken (桶子鸡).'''
* '''Puyang Zhuangmo (濮阳壮馍) and Junxian Zimo (浚县子馍).'''
* '''Egg-filled pancakes (鸡蛋灌饼), oil swirls (油旋), sesame flatbreads (芝麻烧饼), and pan-fried buns (水煎包).'''
* '''Kaifeng night-market foods:''' grilled foods and quick meals sold in evening markets.
* Xuchang tofu skin and local starch noodles; Yuzhou vermicelli is also used in home cooking and prepared foods.<ref name="henan-route-2023" /><ref name="henan-route-2024" /><ref name="xuchang-foods" /><ref name="junxian-zimo" />


Blooming Steamed Bun (开花馍; Kāihuā Mó): Can be traced back to the Jin Dynasty, when steamed buns split into a cross shape were sold. Today's Blooming Steamed Bun is made by adding an appropriate amount of sugar to fully fermented dough, letting it rest, shaping, and steaming. When cooked, the top of the bun splits open evenly like a flower, hence the name. It has a soft and sweet texture.
== Noodles, breads and staple foods ==


Pan-Fried Buns (水煎包; Shuǐjiān Bāo): The categorization of filled pastries in Henan is very detailed, such as Water煎包 and Potstickers (锅贴; Guōtiē). The basic procedures are similar: fill dough, place in a flat pan, add water or thin slurry, and pan-fry over high heat. However, Potstickers require adding slurry twice and cook into a connected sheet. Water煎包 are drizzled with sesame oil when almost done and flipped to fry the other side. The biggest difference is the dough: Water煎包 uses fermented dough, while Potstickers use unleavened dough. Water煎包 have a fluffier skin. Water煎包 from Xinyang and Potstickers from Kaifeng are both famous.
* '''Huimian (烩面):''' Zhengzhou- and Fangcheng-style lamb or mixed-ingredient noodle bowls; broths and toppings vary by shop.
* '''Other noodles:''' Xinye banmian (新野板面), Luoyang sour-slurry noodles (浆面条), and regional wheat noodles.
* '''Dumplings and filled doughs:''' Zhengzhou steamed dumplings, Kaifeng soup dumplings, Xin'an tangmianjiao, vegetable pockets and water-fried buns.
* '''Breads and pancakes:''' double-sesame flatbread, Junxian Zimo, Puyang Zhuangmo, egg-filled pancakes, high-furnace flatbread and blooming steamed buns.
* '''Other staples:''' Yuanyang rice, corn and wheat foods, bean noodles and potato-starch vermicelli.
* Dough preparation, hand-pulling noodles, stuffing, steaming, griddle-cooking and oven-baking are distinct regional skills. Fangcheng huimian-making and Junxian Zimo-making are documented local food crafts.<ref name="heji-brand" /><ref name="fangcheng-huimian" /><ref name="junxian-zimo" /><ref name="henan-food-brands" />


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.
== Soups, drinks and alcohol ==


== Snacks (小吃) ==
* '''Breakfast soups:''' peppery soup, lamb soup, beef soup, tofu soup and fried-meatball soup.
* '''Tea:''' Xinyang Maojian and its hand-processing tradition; Xinyang tea's regional identity is recognized through a geographical indication.
* '''Wuzhi oil tea (武陟油茶):''' a hot, savory wheat-and-nut-based drink-food served by the bowl.
* '''Local spirits:''' Baofeng liquor and Dukang are established Henan liquor names; Baofeng's brewing craft is included in national intangible cultural heritage records.
* '''Other beverages:''' beer, grain drinks, tea and local spirits appear in everyday dining and food tourism; specific products vary by town and producer.<ref name="xinyang-tea" /><ref name="xinyang-gi" /><ref name="baofeng-liquor" /><ref name="henan-route-2023" /><ref name="henan-route-2024" /><ref name="old-brands" />


[[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.
== Ingredients and seasonings ==


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).
* '''Wheat and noodles:''' wheat flour is used for noodles, flatbreads, buns, dumplings and breakfast foods.
* '''Freshwater fish:''' Yellow River carp and fish from the Nanwan reservoir area appear in regional food guides.
* '''Lamb, beef and pork:''' used in soup, braises, stuffed breads and banquet dishes.
* '''Beans and starches:''' soybeans, tofu skin, mung beans, sweet-potato starch and vermicelli appear in soups, cold dishes and fillings.
* '''Sesame and peanuts:''' sesame oil, sesame seeds and peanut foods are used in local cooking and snacks.
* '''Fermented and sour seasonings:''' Xuchang watermelon-seed sauce, vinegar, sesame oil and chili are used as accompaniments and pantry ingredients.
* '''Regional crops and food products:''' Huai yam, Yuanyang rice, Yanjin wheat, Xinyang tea, Yuzhou vermicelli and Jiyuan persimmon vinegar.<ref name="xiaoyao-ich" /><ref name="xuchang-foods" /><ref name="henan-food-brands" /><ref name="jiyuan-vinegar" />


Zhuang Mo (壮馍; Zhuàngmó): The largest filled pastry in Henan in terms of volume. Traditional Zhuang Mo in Puyang weigh five jin (about 2.5 kg) each, with 2.5 jin of skin and 2.5 jin of filling, and a diameter of over a foot. Few people, even in the past, could eat a whole one. Therefore, it is often cut and sold. The filling for Lamb Zhuang Mo is often a mix of meat filling, glass noodles (粉皮; fěnpí), and scallions. The dough uses 30% scalded dough and 70% unleavened dough. After filling, it is pan-fried in a flat pan. The finished product is crispy outside and tender inside, rich and delicious.
== Food crafts and brands ==


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.
Food crafts and commercial brands belong to different parts of Henan's food landscape. Heritage records document making methods; a brand name identifies a restaurant or producer and does not mean that every version follows one recipe.


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.
* '''Restaurant and old brands:''' Heji huimian and Laocai Ji steamed dumplings in Zhengzhou; Kaifeng restaurants such as First Building and Ma Yuxing; and Zhenbudong, associated with Luoyang water banquet.<ref name="heji-brand" /><ref name="old-brands" /><ref name="luoyang-water-ich" />
* '''Regional food brands:''' Xinyang Maojian, Baofeng liquor, Wangwushan persimmon vinegar, Yuzhou vermicelli and Yuanyang rice.
* '''Packaged-food producers:''' Sanquan and Synear frozen staples, Shuanghui meat products, and Luohe-based Nanjiecun and Weilong brands. Government brand lists and food-industry profiles identify these as Henan food businesses.<ref name="meiyu-brands">[https://scjg.henan.gov.cn/2024/12-25/3103547.html 河南省市场监督管理局：“美豫名品”拟授权企业名单] Henan Administration for Market Regulation, proposed “Meiyu Famous Products” authorization list (in Chinese).</ref><ref name="luohe-food-industry" />
* '''Food-making skills:''' Xiaoyao peppery soup, Luoyang water banquet, Xinyang Maojian tea processing, Baofeng liquor brewing, Fangcheng huimian and Junxian Zimo-making are recorded cultural or craft traditions.<ref name="xiaoyao-ich" /><ref name="luoyang-water-ich" /><ref name="xinyang-tea" /><ref name="baofeng-liquor" /><ref name="fangcheng-huimian" /><ref name="junxian-zimo" />


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.
== See also ==
 
Beef Soup (牛肉汤; Niúròu Tāng): Beef is slightly cooler in nature and lacks the distinct gamey smell of lamb, making it popular with some. Good Beef Soup is available in Luoyang and Kaifeng.
 
Bowang Guokui (博望锅盔; Bówàng Guōkuī): Named after Bowang Tun (博望屯) in Fangcheng County (方城县), Nanyang area. Legends date its origin back to the pre-Qin period or the Three Kingdoms period. This flatbread's dough is made from 40% fermented dough and 60% unleavened dough, pan-fried over low heat on a flat griddle. Its characteristics are white bottom, top, and interior. It is crispy, fragrant, and slightly sweet when eaten.
 
Double Lamb Intestines (羊双肠; Yángshuāngcháng): Named for the dish where large and small lamb intestines are carefully processed and boiled, and then eaten with the soup. The lamb intestines are rich and tender, and the soup is extremely mellow. Although it still has a slight gamey aroma, the taste is exceptionally good once you try it. It is a unique snack in Kaifeng. Due to religious beliefs, the Hui ethnic group does not consume lamb offal, therefore items such as lamb kidneys, external kidneys, blood, and placentas are also sold in these lamb double intestine restaurants (catering to others).
 
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) ==
 
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.
 
Shredded Tripe Soup (肚丝汤; Dǔsī Tāng): Also called Hot and Sour Shredded Tripe Soup (酸辣肚丝汤; Suānlà Dǔsī Tāng). Uses pork tripe as the main ingredient, seasoned with pepper for aroma. It is a necessary item in banquets to change flavor profiles and stimulate appetite.


Stewed Three Bags (烩三袋; Huì Sāndài): Uses cooked beef tripe parts ("three bags": 百叶; bǎiyè - omasum, 花肚; huādǔ - probably reticulum or a specific preparation of rumen) sliced or cubed. Cooked in white broth over high heat until the broth becomes thick and white. Served at the table with sesame paste, chili oil, and coriander on the side for seasoning. It is a dish with a very mellow and rich broth.
Poached Meatballs (生氽丸子; Shēngcuàn Wánzi): Minced lean pork (70% lean, 30% fat) mixed with seasoning and ingredients to form a paste. Shaped into small, red date-sized meatballs directly into boiling water. Boiled, seasoned. The meatballs are soft and tender, and the soup is very clear and refreshing, making it very palatable.
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) ==
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.
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 Lamb Trotters (五香羊蹄; Wǔxiāng Yángtí): A famous Kaifeng snack. They are chewy, fragrant, and tender. Widely popular. Available in savory-salty and numbing-spicy flavors.
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 ==
* [[Huimian]]
* [[Huimian]]
 
* [[Hulatang]]
* [[Chinese Food Map]]
* [[Daokou Braised Chicken]]
* [[Chinese Snack]]
* [[Anhui Food]]
* [[Anhui Food]]
* [[Hebei Food]]
* [[Hebei Food]]
Line 136: Line 187:
* [[Shandong Food]]
* [[Shandong Food]]
* [[Shanxi Food]]
* [[Shanxi Food]]
* [[Chinese Snack]]
* [[Chinese Food Map]]


== References ==
== References ==


{{reflist}}
<references />

Latest revision as of 16:11, 26 September 2026


Henan Food
河南美食
Hénán měishí
Henan.jpg
Food traditions of Henan
Level Province
Parent area China
Capital / seat Zhengzhou
Cuisine Yu cuisine (豫菜) and regional food traditions
Last verified 2026-09-26
Foods
Representative dishes Huimian, Hulatang, Luoyang water banquet, Kaifeng soup dumplings, Daokou roast chicken
Snacks Double-sesame flatbread, Zhuangmo, Junxian Zimo, fried buns
Ingredients and drinks
Condiments and ingredients wheat, freshwater fish, pork, lamb, beans, peanuts and sesame
Tea and drinks Xinyang Maojian tea, Wuzhi oil tea
Alcohol Baofeng liquor, Dukang and other regional spirits
Recognition
Intangible heritage Luoyang water-banquet, Xiaoyao peppery soup and tea-making crafts
Places
Subdivisions 17 province-level cities and Jiyuan demonstration area
Related places Anhui Food, Hebei Food, Hubei Food, Shaanxi Food, Shandong Food, Shanxi Food, Chinese Food Map
More
Foods
Representative dishesHuimian, Hulatang, Luoyang water banquet, Kaifeng soup dumplings, Daokou roast chicken
SnacksDouble-sesame flatbread, Zhuangmo, Junxian Zimo, fried buns
Ingredients and drinks
Condiments and ingredientswheat, freshwater fish, pork, lamb, beans, peanuts and sesame
Tea and drinksXinyang Maojian tea, Wuzhi oil tea
AlcoholBaofeng liquor, Dukang and other regional spirits
Recognition
Intangible heritageLuoyang water-banquet, Xiaoyao peppery soup and tea-making crafts
Places
Subdivisions17 province-level cities and Jiyuan demonstration area
Related placesAnhui Food, Hebei Food, Hubei Food, Shaanxi Food, Shandong Food, Shanxi Food, Chinese Food Map

Henan Food is an umbrella for the foods and foodways of Henan Province. Yu cuisine (豫菜) is one part of this wider picture; the province's food directory also includes city and county specialties, breakfast soups, noodles and filled breads, tea, alcoholic drinks, ingredients, traditional food crafts and modern food producers. Dishes cross administrative boundaries, and names and recipes may differ between households, restaurants and localities.

Henan's cultural tourism guides highlight a wide range of regional foods, including Zhengzhou huimian and Yellow River carp, Kaifeng soup dumplings and barrel chicken, Luoyang water banquet and beef soup, Xinyang dishes and Nanwan fish, Zhoukou peppery soup, and local specialties from Jiaozuo, Anyang, Hebi, Puyang, Nanyang and Sanmenxia. The list below is a working directory of sourced examples rather than a definitive ranking of the province's dishes.[1][2]

Cuisine
Yu cuisine and local foodways
Cities
Regional foods by place
Dishes
Banquet dishes, stews and fish
Street food
Breakfasts, markets and snacks
Staples
Noodles, buns and breads
Drinks
Tea, oil tea and spirits
Ingredients
Grains, beans, oils and sauces
Food crafts
Heritage skills and makers

Yu cuisine and regional traditions

Yu cuisine (豫菜) names a culinary tradition associated with Henan; it does not describe every dish or food habit in the province. Menus include both banquet cooking and everyday market foods. Techniques found in Henan cuisine include braising, stewing, steaming, frying and preparing stocks; the balance of ingredients and seasonings varies by dish and locality.

The Luoyang water banquet (洛阳水席) is a sequence of hot dishes and soups, with the peony swallow vegetable (牡丹燕菜) among its best-known preparations. The water-banquet tradition and the Xiaoyao peppery soup craft are listed in national intangible cultural heritage records.[3][4]

Henan Food by City

Henan includes 17 province-level cities and the Jiyuan demonstration area. This directory lists selected, documented city associations; it does not imply that any dish is exclusive to one place.[5]

Zhengzhou

  • Huimian (烩面): hand-stretched wheat noodles served in broth, often with lamb, vermicelli, kelp, tofu skin and greens. Heji is a long-running Zhengzhou restaurant brand associated with lamb huimian; the Ministry of Commerce records it as a China Time-honored Brand.[6]
  • Breakfast and market foods: peppery soup, steamed dumplings, egg-filled pancakes and flatbreads.
  • Yellow River carp: included in the provincial tourism guide's Zhengzhou food selection.[1][2]

Kaifeng

  • Kaifeng soup dumplings (开封灌汤包): steamed buns with a thin wrapper and soup-filled center.
  • Barrel chicken (桶子鸡), Bianjing roast duck (汴京烤鸭) and double-sesame flatbread (双麻火烧): well-known Kaifeng dishes and wheat foods.
  • Markets and restaurants: local night markets and old restaurant brands are part of the city's dining landscape.[1][7]

Luoyang

  • Luoyang water banquet (洛阳水席): a menu of hot dishes and soups, including peony swallow vegetable.
  • Beef soup and tofu soup: common local breakfast and meal choices.
  • Other local foods: sour-fermented slurry noodles (浆面条), non-flip soup (不翻汤), fried meatball soup, Luoyang potstickers and Xin'an scalded-dough dumplings (新安烫面角).[8][3]

Pingdingshan and Baofeng

  • Baofeng Muslim eight-bowl banquet (宝丰清真八大碗): a banquet of meat and sweet dishes prepared by steaming, braising, simmering and other methods.
  • Baofeng liquor (宝丰酒): a local sorghum-based spirit; its brewing craft is included in national intangible cultural heritage records.[9][10]

Anyang and Hebi

  • Anyang: Daokou roast chicken (道口烧鸡) and flat-noodle vegetable soup (扁粉菜).
  • Hebi: Junxian Zimo (浚县子馍), a meat-filled flatbread baked over heated stones, and Qixian lamb with millet rice (淇县羊肉小米饭).[2][11]

Xinxiang

  • Yuanyang rice (原阳大米) and Yanjin wheat (延津小麦): agricultural products from the Xinxiang area that are named among Henan's regional food brands.[12]

Jiaozuo

  • Wuzhi oil tea (武陟油茶) and Wuzhi clay-pot dishes (武陟砂锅): a traditional drink-food and a local pot-cooked meal.
  • Huai yam (怀山药): a regional ingredient used in both everyday foods and processed products.[1][2][13]

Puyang

  • Zhuangmo (壮馍): a large stuffed wheat flatbread.
  • Pucheng slippery soup (濮城滑脊汤): a local soup dish named in the provincial tourism guide.[2]

Xuchang

  • Yuzhou vermicelli (禹州粉条), River Street tofu skin (河街腐竹), watermelon-seed sauce (西瓜酱豆) and sesame oil (小磨油): regional products and pantry foods recorded in Henan tourism material.[14]

Luohe

  • Luohe is a major food-manufacturing center. Brands associated with the city's food industry include Shuanghui (meat products), Nanjiecun and Weilong (snacks and packaged foods). These are commercial manufacturers, distinct from restaurant-based Yu cuisine.[15]

Sanmenxia

  • Shanzhou ten-bowl banquet (陕州十碗席) and Foshou sugar cake (佛手糖糕): local dishes and sweets featured in the provincial tourism route.[2]

Nanyang

  • Fangcheng huimian (方城烩面), Dengzhou peppery soup (邓州胡辣汤), Xinye noodles (新野板面) and Tanghe liangfen (唐河凉粉): noodle, soup and starch-based foods highlighted in the provincial food itinerary.[2][16]

Xinyang

  • Xinyang Maojian (信阳毛尖): green tea with a documented local picking and processing tradition; the tea is also a geographical-indication product.
  • Nanwan fish (南湾鱼) and Xinyang dishes: freshwater fish and stewed dishes are included in provincial tourism material.[17][18][2]

Zhoukou

  • Xiaoyao peppery soup (逍遥胡辣汤): a breakfast soup made with broth, meat, wheat gluten, vermicelli, daylily and spices. The protected craft is registered to Xihua County and is practiced across Henan.[4]

Shangqiu

  • Shuijimo (水激馍): a crisp sweet made by soaking dried hard-bread pieces briefly in warm water, frying them, then coating them with light syrup.[19]
  • The city's intangible-heritage list also records traditional sesame twists, local roast chicken, sesame oil and other food crafts.[20]

Zhumadian

  • Small-mill sesame oil (小磨香油), sesame-leaf foods and Zhengyang peanuts: regional ingredients and food products documented in local tourism and Henan government material.[21][22]

Jiyuan

  • Wangwushan persimmon vinegar (王屋山柿子醋): a locally listed agricultural product brand.
  • Other local foods: Jiyuan cake (济源菜糕), soil-baked bread (土炒馍) and Wangwushan mountain foods are named in municipal tourism and food events.[23][24][25]

Representative dishes

The dishes below span banquet cooking, soups and everyday meals. They are not a single fixed “official” menu.

  • Luoyang peony swallow vegetable (牡丹燕菜): finely cut white radish served in a clear broth; a signature dish in Luoyang's water banquet.
  • Soft-braised fish with crispy noodles (糖醋软熘鱼焙面): a Kaifeng-style fish and noodle preparation retained from the previous page's Yu-cuisine list.
  • Braised black-carp head and tail (煎扒青鱼头尾), fried eight pieces (炸八块), and scallion-braised lamb (葱扒羊肉): named cooked dishes from the older Yu-cuisine index.
  • Daokou roast chicken (道口烧鸡): a regional braised and roasted chicken associated with northern Henan.
  • Baofeng eight bowls (宝丰八大碗): a shared banquet selection of meat and sweet dishes.
  • Lamb or beef soup, tofu soup, and fried-meatball soup: common hot soups; Luoyang and Kaifeng versions have their own local styles.
  • Henan braises and stews: recipe names include braised pork, fish, meat and seasonal vegetables; ingredients and seasonings vary by locality.[8][2][9]

Street foods and snacks

  • Xiaoyao peppery soup (逍遥胡辣汤): often served with fried dough, water-fried buns or flatbread for breakfast.
  • Kaifeng soup dumplings (开封灌汤包) and barrel chicken (桶子鸡).
  • Puyang Zhuangmo (濮阳壮馍) and Junxian Zimo (浚县子馍).
  • Egg-filled pancakes (鸡蛋灌饼), oil swirls (油旋), sesame flatbreads (芝麻烧饼), and pan-fried buns (水煎包).
  • Kaifeng night-market foods: grilled foods and quick meals sold in evening markets.
  • Xuchang tofu skin and local starch noodles; Yuzhou vermicelli is also used in home cooking and prepared foods.[1][2][14][11]

Noodles, breads and staple foods

  • Huimian (烩面): Zhengzhou- and Fangcheng-style lamb or mixed-ingredient noodle bowls; broths and toppings vary by shop.
  • Other noodles: Xinye banmian (新野板面), Luoyang sour-slurry noodles (浆面条), and regional wheat noodles.
  • Dumplings and filled doughs: Zhengzhou steamed dumplings, Kaifeng soup dumplings, Xin'an tangmianjiao, vegetable pockets and water-fried buns.
  • Breads and pancakes: double-sesame flatbread, Junxian Zimo, Puyang Zhuangmo, egg-filled pancakes, high-furnace flatbread and blooming steamed buns.
  • Other staples: Yuanyang rice, corn and wheat foods, bean noodles and potato-starch vermicelli.
  • Dough preparation, hand-pulling noodles, stuffing, steaming, griddle-cooking and oven-baking are distinct regional skills. Fangcheng huimian-making and Junxian Zimo-making are documented local food crafts.[6][16][11][12]

Soups, drinks and alcohol

  • Breakfast soups: peppery soup, lamb soup, beef soup, tofu soup and fried-meatball soup.
  • Tea: Xinyang Maojian and its hand-processing tradition; Xinyang tea's regional identity is recognized through a geographical indication.
  • Wuzhi oil tea (武陟油茶): a hot, savory wheat-and-nut-based drink-food served by the bowl.
  • Local spirits: Baofeng liquor and Dukang are established Henan liquor names; Baofeng's brewing craft is included in national intangible cultural heritage records.
  • Other beverages: beer, grain drinks, tea and local spirits appear in everyday dining and food tourism; specific products vary by town and producer.[17][18][10][1][2][7]

Ingredients and seasonings

  • Wheat and noodles: wheat flour is used for noodles, flatbreads, buns, dumplings and breakfast foods.
  • Freshwater fish: Yellow River carp and fish from the Nanwan reservoir area appear in regional food guides.
  • Lamb, beef and pork: used in soup, braises, stuffed breads and banquet dishes.
  • Beans and starches: soybeans, tofu skin, mung beans, sweet-potato starch and vermicelli appear in soups, cold dishes and fillings.
  • Sesame and peanuts: sesame oil, sesame seeds and peanut foods are used in local cooking and snacks.
  • Fermented and sour seasonings: Xuchang watermelon-seed sauce, vinegar, sesame oil and chili are used as accompaniments and pantry ingredients.
  • Regional crops and food products: Huai yam, Yuanyang rice, Yanjin wheat, Xinyang tea, Yuzhou vermicelli and Jiyuan persimmon vinegar.[4][14][12][23]

Food crafts and brands

Food crafts and commercial brands belong to different parts of Henan's food landscape. Heritage records document making methods; a brand name identifies a restaurant or producer and does not mean that every version follows one recipe.

  • Restaurant and old brands: Heji huimian and Laocai Ji steamed dumplings in Zhengzhou; Kaifeng restaurants such as First Building and Ma Yuxing; and Zhenbudong, associated with Luoyang water banquet.[6][7][3]
  • Regional food brands: Xinyang Maojian, Baofeng liquor, Wangwushan persimmon vinegar, Yuzhou vermicelli and Yuanyang rice.
  • Packaged-food producers: Sanquan and Synear frozen staples, Shuanghui meat products, and Luohe-based Nanjiecun and Weilong brands. Government brand lists and food-industry profiles identify these as Henan food businesses.[26][15]
  • Food-making skills: Xiaoyao peppery soup, Luoyang water banquet, Xinyang Maojian tea processing, Baofeng liquor brewing, Fangcheng huimian and Junxian Zimo-making are recorded cultural or craft traditions.[4][3][17][10][16][11]

See also

References

  1. ↑ 1.0 1.1 1.2 1.3 1.4 1.5 河南省文化和旅游厅：河南冬季旅游线路中的美食推荐 Henan Provincial Department of Culture and Tourism, foods on the 2023 winter tourism routes (in Chinese).
  2. ↑ 2.00 2.01 2.02 2.03 2.04 2.05 2.06 2.07 2.08 2.09 2.10 河南省文化和旅游厅：冬游中原·老家河南 Henan Provincial Department of Culture and Tourism, “Winter Tour Central Plains” (in Chinese).
  3. ↑ 3.0 3.1 3.2 3.3 真不同洛阳水席制作技艺 China Intangible Cultural Heritage Digital Museum, “Zhenbudong Luoyang Water Banquet craft” (in Chinese).
  4. ↑ 4.0 4.1 4.2 4.3 小吃制作技艺（逍遥胡辣汤制作技艺） China Intangible Cultural Heritage Digital Museum, “Snack-making craft: Xiaoyao peppery soup” (in Chinese).
  5. ↑ 河南政务服务网：办事地区 Henan Government Service Network, list of service areas (in Chinese).
  6. ↑ 6.0 6.1 6.2 合记 Ministry of Commerce, Time-honored Brand Digital Museum, “Heji” (in Chinese).
  7. ↑ 7.0 7.1 7.2 商务部老字号数字博物馆：河南中华老字号复核信息 Ministry of Commerce, Time-honored Brand Digital Museum, Henan brand review (in Chinese).
  8. ↑ 8.0 8.1 河南省文化和旅游厅：洛阳，还得是洛阳！ Henan Provincial Department of Culture and Tourism, Luoyang foods and food traditions (in Chinese).
  9. ↑ 9.0 9.1 河南省文化和旅游厅：宝丰非遗美食为乡村振兴添活力 Henan Provincial Department of Culture and Tourism, “Intangible-heritage foods in Baofeng” (in Chinese).
  10. ↑ 10.0 10.1 10.2 平顶山市文化广电和旅游局：宝丰酒 Pingdingshan Municipal Bureau of Culture, Radio, Television and Tourism, “Baofeng liquor” (in Chinese).
  11. ↑ 11.0 11.1 11.2 11.3 河南文化网：传统面食制作技艺（浚县子馍制作技艺） Henan Culture Network, “Traditional staple craft: Junxian Zimo” (in Chinese).
  12. ↑ 12.0 12.1 12.2 河南省粮食和物资储备局：豫甘粮油合作签约破27万吨 Henan Provincial Grain and Strategic Reserves Administration, Henan grain and food brands (in Chinese).
  13. ↑ Henan Government: Jiaozuo Huai Yam The People's Government of Henan Province, “Jiaozuo Huai Yam” (in English).
  14. ↑ 14.0 14.1 14.2 河南省文化和旅游厅：许昌哪些特产值得寄出 Henan Provincial Department of Culture and Tourism, “Xuchang specialties to send as gifts” (in Chinese).
  15. ↑ 15.0 15.1 河南省人民政府：漯河产业升级增强食品名城实力 Henan Provincial Government, “Luohe upgrades its food industry” (in Chinese).
  16. ↑ 16.0 16.1 16.2 河南省文化和旅游厅：方城烩面文化旅游节 Henan Provincial Department of Culture and Tourism, Fangcheng huimian and its local craft (in Chinese).
  17. ↑ 17.0 17.1 17.2 绿茶制作技艺（信阳毛尖茶制作技艺） China Intangible Cultural Heritage Digital Museum, “Green tea-making craft: Xinyang Maojian” (in Chinese).
  18. ↑ 18.0 18.1 Henan Government: Xinyang Maojian Tea Listed as GI Product The People's Government of Henan Province (in English).
  19. ↑ 商丘水激馍 Henan tourism information portal, “Shangqiu shuijimo” (in Chinese).
  20. ↑ 商丘公布第六批市级非遗代表性项目名录 China Intellectual Property Protection, reporting Shangqiu's sixth municipal intangible-heritage list (in Chinese).
  21. ↑ 驻马店特产一览 Zhumadian tourism portal, “Zhumadian specialties” (in Chinese).
  22. ↑ 河南省人民政府：驻马店由“马路市场”走向“国际农都” Henan Provincial Government, “Zhumadian's agricultural processing sector” (in Chinese).
  23. ↑ 23.0 23.1 济源知名农业品牌目录 Jiyuan Agriculture and Rural Affairs Bureau, “Jiyuan agricultural brand directory” (in Chinese).
  24. ↑ 济源市民宿畅享之旅 Ministry of Culture and Tourism, local food recommendations for Jiyuan (in Chinese).
  25. ↑ 济源王屋山珍宴优选及发布活动 Jiyuan Municipal Government, “Wangwushan food banquet” (in Chinese).
  26. ↑ 河南省市场监督管理局：“美豫名品”拟授权企业名单 Henan Administration for Market Regulation, proposed “Meiyu Famous Products” authorization list (in Chinese).
Retrieved from "https://www.chinesefoodwiki.org/index.php?title=Henan_Food&oldid=3065"