Kaifeng Cuisine

The cooking culture of Kaifeng may well be rich and colorful, there is sediment of the cooking culture of Jin and Yuan dynasty through the ages, there are wild games of local characteristic delicacy from mountain too, there are results from modern plural cultural exchanges, these form Kaifeng unique food and beverage culture, i.e. Kaifeng flavor, its characteristic can summarize as " dialyse, produce beautiful in being sincere, hit the quintessence of containing roughly ". Futai floor, Beilaishun, Western food restaurant of Huamei, Jiang NanChun, Sigma restaurant, Fucheng beef in hot pots hot pot city, one dumpling hall, eastern dumpling king, Wu ji sauced bone stew restaurant ,etc. the famous special restaurant of Kaifeng always.

The introduces of some special features snack

>>The carp bakes the noodle over a slow fire
Traditional famous dish of Kaifeng, with " whether candy vinegar saute fish " and " need bake dragons over a slow fire " two dishes of famous dish to formulat". It is purplish red, soft and soft and fresh and fragrant to saute the fish color and luster; Bake noodle over a slow fire to be detailed like hair, fluffy and crisp.

>>Mayuxing a barrel of chickens and cooks chickens
The barrel chicken is the local product famous dish in Kaifeng. It selects for use and is produced in the local high-quality Jun's hen, adopts the always steamed soup to cook over a slow fire and make in a century. The color and luster is golden yellow, fertile but not oiliness, tender and fragile and fragrant.

>>Small steamed meat bun
The small steamed meat bun in Kaifeng has a long history. The flavor is unique, is one of the famous food in Kaifeng. The small steamed meat bun selects materials to stress, making is meticulous. The red meat which adopts pig's back leg is a filling, the smart powder is a peel, produced the fire and steamed. Its characteristic is: The appearance is esthetic, pretty and cleverly-made, there are many thin fillings of cover, irritate soup shed oil, taste is delicious, fragrant and favourable mouth.

>>Red mashed potatoes
Red mashed potatoes in the Qi county, is a well-known Central Region famous dish. Select raw materials such as sweet potato, white sugar, hawthorn, rose, sweet-scented osmanthus, green red silk for use, mixed it with the sesame oil and cooked. The color and luster is sparkling and crystal-clear, fragrant and sweet and delicious, nutritious.

>>Fry the bean jelly clearly
It is a kind of local delicacies that the masses liked to eat. The bean jelly that it is made of the sweet potato or mung bean starch is the main material, mix with beans sauce, spring onions, ginger, garlic, fried and made the sesame oil. Taste is hot and fragrant is tender. Kaifeng fry bean jelly go Singapore performance , welcome by many people.

>>Braise the fish yellow
Regard choosing main material as carefully the grass carp, little black carp, through fry, make, steamed soup braise. The seafood is delicious, stock spices. It is Kaifeng citizen that love local delicacies of food very much.

>>The ox (sheep ) meat braises the steamed bun
It is the tradition cooking snack in Kaifeng. Add enter ox (sheep ) meat fresh soup in pan first make, break off with the fingers and thumb good pots of helmet man quench into, cut good familiar ox (sheep ) meat put, braise, make bean vermicelli (piece ) boil. Put into condiments such as the salt, oil, gourmet powder after boiling for the second time, then put in the bowl with garlic bolt, because put into the coriander, chilli oil and can be eaten. It's time to taste more and manage in some medium and small-scale restaurants and diet stands .

>>Spiced rabbit's meat
Carnivorous for the local product in Kaifeng, its craft is unique, bittern is made superiorly. Generally select the hares of 1.5 kilograms for use, made with more than ten kinds of spices bittern, finished perfume assailed the nostrils, aftertaste longly.

>>Sheep's enteric soup of pair
Commonly called as sheep a pair of intestines, nutritious, most of men like eating. Has already sold on the market of Kaifeng of the Ming Dynasty, spread so far, prosperity. Preparation method: Clean big small intestine small intestine of sheep, irritate, boil, cut with sheep blood half inch long to ripe, enter the pan and boil again together with fetus afterbirth sheep, sheep's waist, sheep's intestines, it is red, white, green and alternate to boil to the soup color and luster, the sweet-smelling has not had a strong smell, the soup fresh meat is beautiful. Efficiency of the male genital, strong body of strong body of invigorating the kidney warmly of this soup.

>>Fry and stew mackerels and tail
It is a well-known traditional dish in Kaifeng, there is laudatory title of " distinguish the flavor of strangly ". Fry , stew mackerel making tail stress very much, choose more than 2.5 kilogram fat tender mackerel first, fetch its head and tail all about 1.25 kilogram in weight, chop, grow up piece, with spring onions section, batching, lump of ginger and lump,etc. of bamboo shoots, it is yellow to fry into a persimmon with the fire, then put the ones that fry well head and tail and add in the slaughterhouse with condiments, intense fire stew, make, slow fire charge juice, wait of dense juice fish familiar with, the color and luster has already succeeded red and on. The persimmon of color and luster is red, aromatic and tender, smooth and delightful that the ones that finish fry and stew mackerels tail, captivating.

>>Set of four treasure
It is the traditional cooked food of Kaifeng, can be rated as " a special skill of Henan Province cuisine ". " a set of four treasure " is incorporating strong, fragrant, fresh, four wild bad smell of the chicken, duck, pigeon, quail into an organic whole definitely, four the whole birds layers of layers of phase suit, every entire body is intact, do not have a bone. Feast banquet in the several course, course this with blue and green to spend soup basin of fine porcelain serve, it was the whole duck with intact bodily form and floating in the soup that was presented to customer of the restaurant. Its color and luster is bright, the sweet-smelling assails the nostrils. After finishing the duck with delicious and fragrant and delicious first storey in the food, a fragrant the whole chicken heaves in sight; After chicken is eaten, in front of what the whole pigeon with delicious flavour presents, also an intact figure emerges in pigeon's belly finally, filled with sea cucumber man, mushroom silk and quail of the water-soaked bamboo slices in the belly. Many kinds of taste of a cooked food, it is not oiliness, fresh and cool and delicious not to be fat, aftertaste longly. Set of four treasure belongs to yamen's group, making is meticulous, color, smell, taste and shape is very exquisite .

>>The Dongbo meat of clear soup
It is one of the famous dish of Kaifeng of ancient city, according to legend, The big writer Sudongbo likes to eat the fresh bamboo shoot, call bamboo shoot as " Buddhist monk, board of jade ", praise cook bamboo shoot to " fear happy bad smell ", regard " celestial being in being plain " as fresh bamboo shoot. At one poetic prose cocktail party, he compose verses one: " there is not bamboo (bamboo shoot ) that make people fat, there is not meat that make people thin; It is not thin not to be fertile; The bamboo shoot adds the pork. "So the bamboo shoot spreads far and wide with the preparation method for the pork, spread among the men of letters, preceded their person with " east slope meat ", reach among the people gradually, long lasting. The east slope meat preparation method of clear soup is: Boil pork 80% familiar, slices of 1/2 to go crust (in order to remove the mane smell ), cut long square, with bamboo shoots stretch, snake butter slice stubble wave, enter, steam bowl by mistake, put condiments such as the salt solution, crude oil, cooking wine, have the cage to evaporate rottenly, look through into in the bowl, remove the oil slick, mix with right amount of clear soup. Its characteristic is: The soup fresh meat is rotten, the favourable mouth of clear alcohol, fat but not oiliness.

>>Resist cats in Sung Dynasty
According to legend, the famous swordsman Zahnzhao in the period of Northern Song Dynasty, not only excel in martial arts, and is loyal to the sovereign and devoted to the country, hurt for the first time for the people, is admired one for " resist cats ". Teacher Liu Jin conceives the cooking meticulously, select materials carefully according to this anecdotes, Seiko deal with, use exquisite plastic arts, make graceful image of " Sung Dynasty Village resist cat " appear vividly set, give somebody superb, beautiful harmonious artistic appeal, should cold to piece together as top-grade major possession of feast.