What delicious folk snacks are there in Henan?

Huimian Noodles is one of the representatives of Henan pasta, which was also called soup cake in Han and Wei Dynasties. After the Tang Dynasty, the name changed gradually. Bianjing Hotel in Song Dynasty served "big noodles with meat", which was later called mutton Huimian Noodles, with soft texture and warm soup. Zhengzhou Daxing, Huimian Noodles, was founded in 1980s. Thanks to the reform and opening-up, a large number of floating population and the demand of catering industry have increased greatly, with the old-fashioned "Hutchison" mutton Huimian Noodles as the leader, and then Huimian Noodles, three counties in Xiaoji, has sprung up and developed rapidly. In the past 20 years, it has not only become the city name card of Zhengzhou catering, but also become another style of Henan and Zhengzhou with a bowl in hand. The stew powder is made of high-quality wheat flour. Add eggs and salt, and knead into flour when kneading. It will be tough after repeated kneading, pulled into small doses, kneaded into sheets, and soaked with sesame oil on both sides. When cooking noodles, shake them a few times, and the dough will turn from coarse to fine, and be pulled into fine noodles with a width of about 2 cm. It is not easy to break after several ups and downs in boiling water, and the noodles are divided into four pairs. The flavor of the emblem lies in the soup, which is made of goat meat and leg bones. Adding Radix Codonopsis, Radix Angelicae Sinensis, Radix Astragali, Radix Angelicae Dahuricae, Fructus Lycii, etc. for one day can not only remove the smell of mutton, but also reduce the fire of mutton, which is very nourishing. Scoop a few spoonfuls of stock, and put the fresh emblem noodles and a little sweet potato powder directly into the stock to cook. The emblem surface is as smooth as lily petals, smooth outside and tough inside, and the delicate flavor of the soup permeates into the surface, which is delicious and fragrant; Add a few pieces of mutton with medlar, day lily, fungus, quail eggs and so on. Bring coriander, Chili oil, sugar, garlic and other side dishes when serving, which is more delicious. Bite the noodles into small pieces, drink some soup and put mutton in it. Full of color, smell and taste. It is also a pleasure to see the master below. Noodles are stretched into long and thin strips. Like a musician conducting music, but also like a magician playing superb skills. White dough, flying up and down, like Youlong dancing, like colorful silk playing with flowers, is cooked in an instant. The noodles have been cooked before you can see what is going on. The soup is white and delicious, and the noodles are smooth and tough. Put a few large pieces of mutton, supplemented by shredded laver, tofu, vermicelli, coriander, quail eggs and so on. When serving, take out side dishes such as coriander, Chili oil, sugar and garlic, which taste better, so a bowl of nutritious emblem is placed in front of you. Sesame paste, salt, monosodium glutamate, etc. Usually placed at the bottom of the bowl. Pick it up with chopsticks before eating. It smells good!

Kaifeng Guantang jiaozi

A soup dumpling is a steamed stuffed bun with soup in it. Soup-filling buns used to be the imperial food in the Northern Song Dynasty. Kaifeng soup dumplings is not only beautiful in form, but also exquisite and unique in content. Meat and fresh soup coexist in the same room, and when eaten, it will blend the noodles, meat and soup in the north, which is a kind of integrated charm. A soup dumpling is a steamed stuffed bun with soup in it. Soup-filling buns used to be the imperial food in the Northern Song Dynasty. Kaifeng soup dumplings is not only beautiful in form, but also exquisite and unique in content. Meat and fresh soup coexist in the same room, and when eaten, it will blend the noodles, meat and soup in the north, which is a kind of integrated charm. Eating Kaifeng dumplings is an important process. Tangyuan is thin, as white as Jingdezhen fine porcelain, with a sense of transparency. There are 32 creases on the steamed stuffed bun, which are extremely uniform. Looking at it on a white porcelain plate, glutinous rice balls look like white chrysanthemums, which are held up and hung up like lanterns. This process of aesthetic appreciation is indispensable. Eat, there is meat in it and fresh soup under it. Just remember, when eating dumplings, pay attention to the bottom. When you eat sideways, before the soup is absorbed, the soup will flow to your hands along the chopsticks, lift your wrist and take a sip, and the soup will flow to your vest along your arm. Eating glutinous rice balls and ironing waistcoats theoretically exists. Therefore, when eating dumplings, you must concentrate on eating, and you can't look around. When eating glutinous rice balls, the existence of soup ranks first, followed by meat stuffing and dough. Soup is poetry, meat stuffing is prose, and dough is novel. Because novels are all-encompassing, prose is a little pithy, and poetry is the essence of the text. Therefore, to eat glutinous rice balls, we must first remember the freshness of the soup. Meat stuffing almost enters the taste like soup, and dough is almost negligible except chewing. This is the experience of southerners eating the north. Don't you know that northerners rank first? Kaifeng soup dumplings Zi combines the three characteristics of Tianjin Goubuli steamed stuffed bun and semi-fried noodles with the delicacy of kaifeng soup dumplings Zi Juice, making it fashionable and traditional, white as jade, rich in soup, delicious and wonderful, and winning unanimous praise from customers.

Kaihuamo

Flowering steamed bread can be traced back to the Jin Dynasty, when there were steamed cakes in the shape of "cross" on the market. Nowadays, the steamed buns are made by adding appropriate amount of white sugar after dough is fully fermented, cooking to a certain extent, adding additives, molding and steaming. After maturity, the top of steamed bread blooms evenly like a flower, so it is called flowering steamed bread, which tastes sweet. Huahuamo, also known as "cage cake" and "Yinruyi", is an ancient snack steamed with wheat flour. Hua Mo is said to be Zhu Yuanzhang's favorite food when he was a child. According to legend, Zhu Yuanzhang was born in a poor family when he was a child. He fled Anhui with his mother and came to Linz, Zhangzi County, Shaanxi Province. When he was a servant with a white eye and a white wolf, he often helped Master Ma's daughter make a fire and do odd jobs in the kitchen. They hit it off, and Ma Xiuying often secretly gave Zhu Yuanzhang something delicious to eat. Zhu Yuanzhang likes to eat steamed bread. Later, Zhu Yuanzhang invited Ma Xiuying to join the army in Guo Zixing, Ma Xiuying became a cook, and Zhu Yuanzhang became a warrior who could be good at fighting. Whenever Zhu Yuanzhang came back from winning the battle, Ma Xiuying would personally steam steamed buns to comfort Zhu Yuanzhang. After he unified the world, the ministers gave a big banquet and ordered the chef to make flowering buns. The chef couldn't, but Zhu Yuanzhang scolded him. Empress Ma Xiuying was invited to give advice, and Zhu Yuanzhang ate his delicious steamed buns. When Zhu Yuanzhang's son Mo Zhu lived in Luzhou, the imperial city, he also liked to eat steamed bread. However, the steamed buns at that time were not today's refined flour, but white jade noodles. At that time, Luzhou people also called it "dim sum", because the top of the steamed bun was made of red pigment, so it was a dim sum.

Fried buns

Shuijianbao, a famous food in Qilu, has a history of more than 500 years. Now it is mainly famous in Qiaozhuang Town (Caizhai Village) of Boxing County, and it is mostly distributed in the northeastern towns of Boxing County. Lijin, where the Yellow River enters the sea in Wan Li, has outstanding people, rich products, developed agriculture and mulberry, and prosperous culture. During the Ming and Qing Dynasties, it was the intersection center of Haihe River and a famous commercial port, with merchants and shops, and unique fried dumplings came into being. Boiling, steaming and frying are integrated. Just out of the pot, the fried bag tastes delicious because it has a wonderful combination of boiling, steaming and frying. Its color is golden, one side is crisp, three sides are soft and tender, crisp but not hard, fragrant but not greasy, and delicious. Its food is full of praise and is well known. Water-fried dumplings originated in Lijin County, and have spread all over most parts of China after a hundred years, which also enables more people to taste the delicious water-fried dumplings. Henan fried dumplings are the most famous in Jiaodian Village, Pingdingshan City. The fried dumplings in Jiaodian Village have a unique taste, which is different from its local hot soup. If you want to eat authentic food here, don't go to the wrong place. The best fried dumplings in Jiaodian are the authentic old steamed stuffed bun shop of Master Pang's family. Shuijianbao is a popular snack with good quality and low price, and its production is not affected by the four seasons. It has always been the best-selling snack in the area. Become a favorite food for the people. All counties and cities are engaged in this industry, and the business is very good, which is very popular with local residents and tourists. Soup buns come in different shapes and sizes, such as persimmons, golden and crisp paper-like dough pieces, crisp outside and fresh inside, and good taste. The background color is golden, crisp, the stuffing is fragrant and delicious, and the color and smell are good.

Hot noodle corner

Xin 'an instant noodle corner, a traditional snack, was founded in the third year of the Republic of China (19 14) and has a history of more than 80 years. From time to time, Kaifeng people are bosses, and Wang Jindou, a native of this county, runs a restaurant at Xin 'an Railway Station, selling "old spicy noodles". Because of the scientific formula and exquisite production, it is convenient for the dough to be tight and thick, crystal clear, shaped like a crescent moon, jade in color, fresh and fragrant but not greasy, delicious and delicious, and sometimes it has the reputation of "famous in Longhai for three thousand miles, and the taste is the first in Heluo". After the death of the boss, Wang Jindou changed his name to "Old Tang Wang Jiao Mian", and his son Wang Defa inherited his father's business, which enabled this flavor snack to develop. 1980, Wang Defa was invited to teach in Zhengzhou. Up to now, Luoyang, Zhengzhou and other places have joined the "Xin 'an Spicy Noodles Corner" restaurant. In recent years, Xin 'an "Ji Fang Instant Noodle Corner" has been innovated on the basis of traditional technology, with better flavor. Since 1986, it has been rated as "Luoyang Famous Snacks" for many times, and was invited to participate in 1993 Beijing "Asian Games" food festival, which was well received. Its practice is: select fresh pork at the shoulder and buttocks, fat and thin, chop the meat into powder, add a variety of seasonings and raw juice broth and stir it into stuffing; Scald the noodles with fresh boiling water, roll them into skin, wrap them into crescent-shaped jiaozi, and steam them in a cage for 10 minutes. Compared with jiaozi, the special feature of the hot corner is the rubber band. Because it is steamed, it generally does not break, and it is relatively neat. It is said that this kind of food was invented by accident: someone made a mistake when mixing flour, boiled it into a basin and burnt the flour mixing agent, so they simply rolled the dough without hair into a dough cover and made it into a crescent-shaped food with steamed stuffed buns. People look at the novel shape of this food and want to eat it, so they get angry. There is also a story about the origin of Xin 'an bubble noodles. According to legend, in his early years, there was a man from Dengzhou named Deng Huanzhang, whose parents died when he was young, and he was taken as an apprentice by a hotel owner. Once he accidentally dropped boiling water into a basin of noodles and scalded the noodle, fearing that the master would blame him. In desperation, he simply rolled the instant noodles into crescent-shaped dough, filled them with stuffing, steamed them in a cage and sold them on the street. Unexpectedly, it is big.

Physalis surface

Sour batter is prepared by fermenting ground mung bean paste until it is sour, adding water, boiling until it is cooked, then taking out noodles, adding proper amount of flour into the paste to thicken it, and mixing the noodles. This noodle is seasoned with pepper oil and Chili oil, and served with celery and spinach. It tastes sour and spicy, and the paste tastes unique. Luoyang rice noodles are the most famous. Luoyang paste noodles are traditional folk pasta in Luoyang, also called "paste rice". Because of its unique sour taste, it is deeply loved by Luoyang people and even foreigners. The main ingredient of batter is noodles, but the ingredients are the key. Because it is not the usual water that cooks noodles, but a special kind of sour soybean milk (also called sour pulp). When eating, it will be better to add pepper and leek sauce according to your own taste. Another feature of Luoyang batter is that it is more delicious when it is cooled and reheated. Therefore, there are many folk sayings, such as "three heats of rice paste don't change meat", "three heats of rice paste don't change gold" and "three heats of rice paste don't change county officials". When cooking, you will smell a faint sour taste, but when you eat it, its sour taste is almost dissolved in the material. Don't eat too much sour taste. Anyone who has drunk Luoyang paste noodles will immediately feel the lingering fragrance and endless aftertaste when he mentions this snack. Although it is a kind of pasta in the Central Plains, the special raw materials and special methods make the taste of batter completely different from that of ordinary noodles. Paste noodles also have an appetizing effect, which makes people want to eat after eating. Endless aftertaste! The development history of Luoyang's batter is so long that it is impossible to verify it. There used to be a saying about the origin of dough: In those days, Liu Xiu was chased by Wang Mang, hungry and cold. When he saw a paste room, he went in to look for something to eat. But there is no one in the room and there is no food. There are only a few handfuls of dried noodles. There is green soybean milk in the jar, but it is sour. He didn't care much, so he scooped a few spoonfuls of sour pulp and put the existing dried noodles, leaves and dried beans into the pot to cook. When the noodles were cooked, as soon as he opened the lid, he smelled a faint sour taste on the noodles, so he wolfed them all down, so that when he became emperor, he always thought about the paste noodles of that year, so there was a dish of paste noodles at the royal banquet, which has been passed down to this day.

Chili soup

It is a traditional soup snack. It has developed into one of the snacks that Henan people love to eat and know. Generally, there are many stalls selling Hu spicy soup in the streets and alleys in the morning. Oil cake, steamed stuffed bun, fried dough sticks and hot and sour soup are a delicious breakfast, and hot soup is a must in Henan snack series. It originated in the mid-Qing Dynasty and flourished in the early years of the Republic of China. After that, the pattern was constantly renovated. Today, if you walk in the alley of Luoyang, you can see it everywhere. Why can a small bowl of hot soup last forever? With its popular taste and low price, it has always been the first choice for people to eat breakfast. In hundreds of years' history, clever people in Henan extended the way of eating Hu spicy soup, and mixed tofu and Hu spicy soup to drink, which was called "tofu Hu spicy soup" for short. How is Hu spicy soup made? Stew sweet potato vermicelli and chopped fat pork in an iron pot, and add peanuts, taro, yam, golden needle, fungus, dried ginger, cinnamon, gluten foam, etc. When cooked, add a proper amount of refined powder and pay attention to stirring. Then add seasoning, pepper, fennel, refined salt, soy sauce and a little sugar to make a pot of Hu spicy soup with good color and fragrance. Hu spicy soup is suitable for all seasons regardless of winter and summer. It is delicious and deeply loved by people. So, if you can travel all over Henan in the future, don't miss the opportunity to drink this soup. Although most Hu spicy soup shops look small and unsanitary, this does not prove that there is no example of "failure outside, golden jade among them". When Hu spicy soup is drunk too much, it can be analyzed in the tone of the old Jianghu: "Hey, the more shabby the shop looks, the better the soup is." Everyone knows that the shop bullies customers and the soup is good. This is a gold-lettered signboard. No matter how dirty the shop looks, just serve a bowl of delicious hot soup and start drinking without saying anything. However, there are many secrets to drinking Hu spicy soup. First, whether to add vinegar. Not only spicy, but also sour. Second, people who eat meat or vegetables. Of course, meat is delicious, but the asking price is 50 cents higher. Third, whether to eat the impurities (gluten, diced beef and kelp) before drinking the soup, even the soup with impurities is boring. The former is eating, the latter is drinking. If you haven't drunk it, you are definitely not from Henan. Beiwudu, a small town in Wuyang, Luohe, Henan Province, is famous for its stew and spicy soup. The carrion soup is tender and spicy, with endless aftertaste.

Bianjing roast duck

It is a traditional food in Kaifeng with a long history. As early as the Northern Song Dynasty, roast duck and roast duck (both roast duck) were famous dishes in Bianjing hotels and shops. After the Jin Dynasty broke Bianjing, a large number of artisans, artists and businessmen in Bianjing moved to Jiankang (now belonging to Ning) and Lin 'an (now belonging to Hangzhou) with Zhao Gou, the king of Kang, and roast duck became a delicacy for folk and official families in the Southern Song Dynasty. Hong Mai, a scholar in the Southern Song Dynasty, recorded Wang Li, a famous chef and roast duck master, in Jane Yizhi, the first famous roast duck teacher in China. When the Southern Song Dynasty was destroyed by the Yuan Dynasty, Bo Yan, the general of the Yuan Dynasty, moved skilled craftsmen from Lin 'an to Dadu (present-day Beijing), so that the technology of making roast duck spread to Beijing, and roast duck became a delicacy in Beijing courts and shops. With the changes and development of history, Bianjing roast duck technology has gradually spread to all directions, and various places have improved and developed on this basis, forming their own different flavors and characteristics. During the Ming and Qing Dynasties, the technology of roast duck developed to a superb level, which not only required more detailed technology for roast duck, but also specialized feeding for ducks used in roast duck, so there appeared places for raising ducks such as Goose Duck Town, Duck Shed and Duck Farm. At the end of the Qing Dynasty and the beginning of the Republic of China, other restaurants in Kaifeng, such as friendship village and Shanjinglou, all had their own duck-filling rooms, and there were special personnel to raise ducks for restaurants to use. Because the ducks specially raised are big, thin, fat and plump, the roast duck is ruddy in color, crispy and tender in skin, fat and mellow, fat but not greasy, and has become a treasure at Kaifeng banquet. There are many ways to eat roast duck. Usually, roast duck is sliced while it is hot, dipped in sweet noodle sauce, and added with chrysanthemum onion or onion. It is made of special lotus leaf cakes (preferably with chestnut noodles) and cakes. Those who like sweets can also dip in sugar, which tastes good. Duck skeleton with clean meat can also be cooked with cabbage and wax gourd, which has a special flavor.

luoyang beef soup

The main ingredient of "sweet" beef soup is beef bone. At 6 o'clock in the afternoon, the boss put a large number of cracked beef bones into a cauldron nearly one person deep and 2 meters in diameter, added water and homemade seasoning, and boiled the soup overnight with slow fire. In this way, bone marrow, collagen and so on. The bones in the beef are all boiled into soup. Boiled beef in soup is also very particular. Butter must be removed from large pieces of beef and cooking time should be controlled. After a long time, it will be burnt, and no thin slices can be cut. It loses its flavor after a short time. Therefore, the beef in the "sweet" beef soup is a large piece, which melts in the mouth, and the aroma is overflowing and the aftertaste is endless. In a large bowl with a capacity of more than 1000 ml, grab one or two large pieces of beef and pour them into the boiling soup, which is fragrant. The local people like to soak the hard "pot helmet" in the soup. The hard pot helmet fully absorbs the soup in the bowl and chews it carefully. Of course, the more you chew, the more "beautiful" (Luoyang dialect). Many people often overlook the fact that beef soup in Luoyang is only open in the morning. Luoyang Jinjinji Muslim Sweet Beef Soup (formerly Jinjia Beef Soup) started at 1950 and was developed by Mr. Jinchengtang, Dongguan, Luoyang, with a unique formula. It is a famous specialty in Luoyang. This kind of soup is mainly sweet soup, which has been handed down from generation to generation until the third generation. Luoyang Jinmingji Muslim sweet beef soup is the only restaurant chain registered by the State Trademark Office in Luoyang, which mainly focuses on sweet soup. Luoyang Jinjinji Muslim sweet beef soup is made of more than 20 kinds of Chinese herbal medicines with fresh beef and boiled with slow fire. The soup is mellow and sweet, and has the effects of invigorating spleen and qi, tonifying kidney and strengthening yang, strengthening bones and muscles, warming channels and collaterals, regulating kidney temperature, eliminating dampness and resolving phlegm, regulating qi and regulating stomach, expelling wind and stopping vomiting, and caring skin. .

Henan mutton soup

There are many kinds of mutton soup in Henan, such as Lingbao mutton soup in western Henan, Zhangdi mutton soup in Xuchang and stewed tofu with mutton in Weichuan. Lingbao mutton soup is characterized by its thick consistency and natural nutrition, while Xuchang Zhangdi mutton soup is fresh and tender, and the soup is mellow. The stewed tofu with Weichuan mutton combines the Hui-Han flavor. ? Lingbao mutton soup in western Henan is made by soaking 100 Jin of bones and semi-A Jin meat at one time, boiling for three to five hours, and creating a taste comparable to that of milk. It is rich in protein and calcium. The matching vegetarian cake is unique, only 60 grams of cake, exquisite and delicate, yeast-free, rolled, baked in the oven, so that its appearance is full, the pattern is exquisite, golden red and crisp, and it will not rot for a long time. Not only that, the merchant also presented a small portion of Lingbao bean jelly for you to taste its characteristics. ? Xuchang Zhangdi mutton soup needs to be frozen with fresh meat, cut into large pieces, marinated, marinated with tender meat powder, heated with refined spiced beef and sheep oil, fried with mutton slices, and then boiled with bone soup and seasoning. I haven't finished eating yet, and the smell is overflowing. The smell of beef and sheep oil, the mellow smell of bone soup and the fresh smell of meat slices all get into my nose. Sprinkle chopped green onion, coriander, sesame oil and warm mutton soup to tease you. Weichuan mutton stew tofu returned to the place where Han people lived together. Thirteen kinds of spices are added to Muslim mutton soup, and the bones are full of fragrance. Weichuan tofu is said to be a tribute by local chronicles. A piece of tofu is carried by a horse's mane, and you can't walk half a mile. Their combination makes Weichuan delicious to the extreme. Mutton, tofu, fungus ... Kazuhiro Mori bowl. Let you realize the economic benefits of Henan cuisine. Whether it is delicious or not is by no means a myth.

Oil rotation

Jinan is famous for its crispy skin, tender meat and onion fragrance. Because it looks like a spiral, its surface is oily and golden yellow, and it is named You Xuan. People in Jinan usually eat oil while it is hot, and a bowl of shredded chicken wonton can be described as inexpensive and wonderful. There are two kinds of oil film whirl: round and oval. More delicate, poke a hole after the oil is cooked, knock an egg in, and bake it in the oven for a while. Eggs and oil blend together to make food more beautiful. According to legend, three brothers Xu Shi learned it in Nanjing during their southern tour in Qing Dynasty (now Qihe County). The oil swirl in the south tastes very sweet. After the Xu brothers came to Jinan, they changed the taste of the oil spiral to salty according to the dietary characteristics of northerners, which has been passed down to this day. Yang Xiaolu by Gu Zhong in Qing Dynasty recorded the making of oil swirl: "Oil swirl is re-entered and rolled out by oil-forming agent. Add oil forming agent and roll for seven times. The stove is branded and beautiful. " It is said that Fengjilou in Jinan during the Daoguang period was an early shop that operated oil whirl. Yuan Wensheng Restaurant opened in Guangxu period 20 years ago, and was once famous for its many local snacks such as oil whirlwind. In the early years of the Republic of China, there were more than a dozen shops in Jinan dealing in oil whirling, which became a national snack at that time. Golden color, crisp outside and tender inside, loose layers, rich onion oil flavor, better with wonton.

Kaifeng tongziji

Kaifeng specialty is famous for its Huang Liang color, salty and crisp, fat but not greasy, and the more chewy it is, the more fragrant it is. Cockfighting is a specialty of Kaifeng, using local high-quality hens and century-old soup. Golden color, fat but not greasy, fresh and crisp. Named for its shape like a barrel. Ma Yuxing's cockfighting is famous for its fine production, strict selection of materials and unique taste. /kloc-after 0/00 years, it has been sold for a long time, and now it is cooked and operated by Ma Yuxing Chicken and Duck Store. It is praised by the world and enjoys a high reputation in the ancient city. Some friends don't feel very good after eating bucket chicken, and often complain that it is not chewy, which is not only related to the quality of cooking, but also because of the wrong way to eat it. Because cockfighting itself has a crisp word, it is doomed that cockfighting is not cut into pieces with a knife and chewed around, nor is it torn into pieces and bitten with a big mouth. Cockfighting pays attention to deboning first, then slicing. When eating, pick up the boneless piece and chew it carefully. The more you eat, the more fragrant it becomes. From this perspective, cockfighting is not a full meal, but a food for people to enjoy. The best part of cockfighting is chicken thigh, which is delicious and delicious. Sliced chicken thighs are the first-class products in cold dishes. Authentic Ma Yuxing cockfighting factory is the only one in Kaifeng Ma Yuxing Meat and Poultry Company. "Ma Yuxing" cockfighting is round and perfect, with yellow color, bright oil, fat but not greasy, salty and tender, and slightly fragrant, and has become a must-have dish at Kaifeng reception. Cockfighting is a famous food in Kaifeng, Henan Province. Walking into the streets of Kaifeng, stalls or shops selling cockfighting can be seen everywhere. Even if you go to a star-rated hotel for a high-end banquet, you will also serve cockfighting, because it can best represent the flavor and characteristics of Kaifeng.

Red-Cooked Chicken, Daokou Style

Daokou Roast Chicken is made by LAY Shi Jia Roast Chicken Shop in Daokou Town, hua county, Anyang City. This is a famous specialty of China. Zhang Bing, an outstanding inheritor of Henan folk culture, is the ancestor of Zhang Zhonghai, a provincial-level special-grade roast chicken technician, who was founded in the 18th year of Qing Shunzhi (16 1). It has a history of nearly 350 years, and its business is not prosperous. After that, he got the secret recipe of roast chicken from the chef of the Qing palace, and the chicken made was really delicious. The production technology of Daokou roast chicken has been passed down from generation to generation, forming its own unique style. 198 1 was rated as a national famous product by the Ministry of Commerce. Daokou roast chicken is as famous as Beijing roast duck and Jinhua ham, and is known as "the best chicken in the world". During the Jiaqing period of the Qing Dynasty, Emperor Jiaqing once visited a crossing and was suddenly excited by that strange smell. He asked the people around him, "What gives off this fragrance?" Answer left and right: "Roast chicken." After the waiter presented the roast chicken, Jiaqing was overjoyed and said, "Color, fragrance and taste are three unique". Since then, Daokou roast chicken has become a tribute of the Qing court. Zhang Bing's descendants inherited and developed the exquisite skills of their ancestors, which made the roast chicken in Yixing Store maintain a unique flavor. Since the 1970s, diplomatic envoys and foreign guests in China have been eating "roast chicken at the crossroads", which is full of praise. Canadian Prime Minister Trudeau, Zambian President kaunda, Danish Prime Minister and other distinguished guests were all amazed after tasting the roast chicken at Daokou. Daokou roast chicken has the characteristics of good taste, crisp fragrance, soft rotten, salty and palatable, fat but not greasy. No need to cut with a knife. Shake it with your hand, and the flesh and blood will separate themselves. Whether it is hot or cold, it is full of fragrance. With a long history and unique flavor, it is a famous local specialty food in China.