Is there anyone from Sanmenxia, Henan? I want to ask if there are any good buffet recommendations, huh?

Happy pizza! There is one here in Normal University and one there in the fountain. Price: 58 yuan;

Sunshine age! It's on the basement 1 floor of Hengfeng Pedestrian Street! Price: not very clear (per capita is below 70 anyway);

Provence restaurant! It's in Hengtong City (inside the Prince Hotel)! Price: 158 yuan;

Burton Hotel! At the fountain! Price: more than 60;

Brazil next to 9 middle school has cakes, barbecues, grilled fish, drinks, ice cream, no free wine, scallops and so on. I used to go to 48 yuan/Japan.

Buffet hotpot has only been to roast goose. Before everyone in 48 yuan rose to 58 yuan, now everyone in 68 yuan. If there is a coupon, it can be cheaper 10 yuan, and the coupon can be printed online. There was also a discount for swiping the gold card of CCB before, but now this activity is gone. ...

Luneng Roasted Goose, opposite the People's Shopping Mall.

Dongcheng roast goose is on Yegong South Road.

The environment in Dongcheng is quieter than Luneng, but the dishes are not as complete as Luneng.

The specialties of Sanmenxia are:

Sanmenxia gourmet zhidadao noodles

The big knife face has a history of more than 200 years. The cutting knife is surprisingly big. It is 3 feet long and 5 inches wide, and it is shaped like a hay cutter. Roll the dough into more than one foot wide dough, then roll it into more than ten layers, put it under a big knife and cut it into noodles with different widths and thicknesses. Eat with toppings and side dishes, hot and sour.

2. Sanmenxia gourmet spray bergamot sugar cake

Huashui bergamot sugar cake is a kind of pasta with unique shape. The surface layer is made of flour, and the finished product is red and bright, like a bergamot. It tastes crisp outside and tender inside, soft but not sticky, fragrant but not greasy.

Huashui bergamot sugar cake is a must in western Henan. According to legend, Eight-Nation Alliance invaded Beijing and Empress Dowager Cixi fled to xi 'an. On my way back to Beijing, I passed through Shaanxi Province. At that time, it was well known that in order to please others, an ingenious "water-splashing bergamot sugar cake" was made. The surface of the sugar cake is like the waves of the Yellow River, with foam stacked, as thin as cicada wings, as red as gold, as bergamot. Cixi, who believes in Buddhism, saw the "bergamot" and thought it was auspicious. She is very happy. When people taste it, it is crisp outside and tender inside, soft but not sticky, fragrant but not greasy, and sweet with a slight fragrance of roses. She praised it and gave the cook a yellow jacket. Since then, "Huashui bergamot sugar cake" has gained great fame. At present, the retired chef of Sanmenxia Catering Service Company is a master of making bergamot sugar cakes. He has made four generations of Chinese bergamot sugar cakes, and his skills are superb.

3. Sanmenxia gourmet Kannonji beef.

The process of making Kannonji beef is quite complicated: first, marinate the beef, then put it in a large pot and add some fennel, clove, angelica dahurica, ginger, garlic and pepper. The finished product has bright color, strong sauce flavor, moderate salty taste and fresh and delicious meat.

4. Sanmenxia gourmet fat sesame seed cake

Fat-oil sesame seed cake is oblate in appearance, with spiral pattern, brown and bright, and each layer is as thin as paper. It tastes crisp outside and tender inside, and smells delicious.

5. rotten eggs of Sanmenxia cuisine

The rotten eggs in Shaanxi are made of eggs and yellow wine lees. According to legend, a brewer in Shaoxing, Zhejiang Province introduced this technology to Shaanxi in the late Qing Dynasty. Strict materials and exquisite workmanship. The egg core of the finished product is red, yellow, delicate and mushy, without hard core. It has a variety of flavors such as egg fragrance, fat fragrance and wine fragrance, and has a long and delicious taste and unique flavor. Finished eggs should be stored in a cool place, fished while eating, shelled when eating, and added with a little sesame oil, which is a famous flavor food in western Henan.

6. The turning point of Sanmenxia cuisine

Sanmenxia Twist originated from Shaanxi Daying Twist. According to legend, a long time ago, scorpions were rampant in Daying area. In order to curse people, every household pulls the reconciled noodles into long strips, twists them into scorpion tails, and fries them to eat, which is called "biting scorpion tails". Over time, this "scorpion tail" has evolved into today's twist. Twist can be divided into soft twist and hard twist according to its water content. All the twists made by Daying in the early days were "soft noodles". /kloc-In the middle of the 0/9th century, Daying Village created a "hard-faced" twist. After liberation, Daying Twist was improved by Cai Tiangui, the chef of Sanmenxia Catering Service Company, and the production technology and ingredient technology were greatly improved, forming a unique "Sanmenxia Twist". This kind of twist is long, persimmon is red and bright, angular, sweet and delicious, yellow and crisp, and has high nutritional value after being put for a long time. 1960, Premier Zhou Enlai visited Sanmenxia, and after tasting it, he said humorously, "Anyone who has no teeth in this twist can eat Macau!

7. Slate steamed buns of Sanmenxia cuisine

Stone buns are also called stone sesame cakes. Named after the bean stone is cooked at the bottom of tobacco, it has a long history and original production method. It is a unique food of Lingbao and Lushi. The main raw materials are: flour, lard, small oil (vegetable oil), salt, aniseed, pepper, onion and so on. The stone sesame seed cake is brown and bright in appearance, with convex concave edges, like an oval small golden basin. After biting, it has distinct layers, crisp outside and soft inside, salty and delicious, and durable storage.