Luoyang food is the best?

It has been handed down for four generations and has a history of 1500 years. Yan Shunsheng, the second generation, innovated mutton soup, with proper seasoning configuration and more delicious soup. Since then, Yan's mutton soup has become famous in urban and rural areas of western Henan. Yan Jia mutton soup is characterized by: using fresh mutton, using meat on the same day and slaughtering sheep on the same day; The seasoning is complete and the weight is large. Using pepper instead of pepper is salty and delicious, and the soup is delicious.

2. Xin 'an Instant Noodles jiaozi

Xin 'an noodle soup jiaozi, a famous flavor snack, has a history of more than 70 years and enjoys a long-standing reputation on the Longhai Railway. Today there are restaurants in Luoyang, Zhengzhou and other places.

Born in 1874, I worked as an apprentice in another newly opened hotel in Kaifeng. In the third year of the Republic of China, Shaanxi Province built a railway, and Ren Lao settled in Xin 'an County, and opened an old noodle restaurant on the south side of the railway station.

Jiaozi, an old instant noodle, has exquisite quality and unique flavor. They are very famous on the Longhai Line, and the number of people eating is increasing day by day, which is in short supply. Dozens of restaurants near the station have switched to selling instant noodles jiaozi. Although it is not as delicious as "Laoren instant noodle dumplings", Xin 'an instant noodle dumplings are very famous.

Paste noodles

Also called sour noodles, the reason is that the fermented pulp is full of sour taste, and the most important thing is beating. Green soybean milk and powder pulp are commonly used in the pulp (there are other sweet potato pulp, which must wait until the season changes), and the best green soybean milk is powder pulp. In fact, the process of pulping is fermentation. Add the fermented product, add appropriate amount of water, add a little distiller's yeast, and then let it stand for 24-48 hours. It can be used when the fermented product is dissolved or the pulp tastes mellow.

4. Zhangjia wonton

Also known as "horseshoe street wonton". The founder of Zhangjia Wonton is Zhang Xu. Zhangjia wonton has a history of 150 years. 1920, Zhang Kun, the second generation descendant of Zhangjia wonton, innovated and improved the ingredients and varieties, with white flour chicken, chicken blood, thin egg cake, scared kernels, gouache strips and mustard tuber as the main ingredients; Use oil, pepper, soy sauce, chicken soup, pork soup, aged vinegar and other accessories, with leeks and green onions in winter and tender leeks and Chinese toons in spring. Therefore, Zhangjia wonton has the characteristics of fine production, delicious taste, delicious fragrance and full of sour and spicy, and Zhangjia wonton has gradually become famous.

5. Shangji beef soup

There are two kinds of sweet and salty, which are characterized by: fresh meat and fat soup, all the auxiliary materials for cooking soup, plus fried peppers and garlic paste, which are particularly fresh. Luoyang people like to eat beef in the morning. Soak steamed bread, or buy soup to soak. Many people eat beef buns. People eat beef buns in the morning, noon and evening today.

6. Luoyang does not turn over soup

It has a history of 120 years. Liu Zhensheng, founder of Luoyang Bufantang. It has been passed down for three generations, and his name is Liu Hulan, who is over 70 years old. Authentic Luoyang Bufan Soup is recommended to Juye Park in Old Town.

Ingredients of Luoyang Bufan Soup: mung bean powder, pepper, monosodium glutamate, soy sauce, vinegar, fungus, vermicelli, kelp, shrimp skin, laver, leek, brocade and salt.

Luoyang non-turning soup production process: As the name implies, put the pancakes (preferably mung bean cakes) made in advance on the broth, but once the water in the pot rolls, the cakes will not turn over!

Luoyang Bufantang features: pure taste, sour and spicy taste, oily but not greasy, unique.

7. Hot soup

It is a soup snack that originated in Henan. As the name implies, Hu spicy soup based on pepper and Chili bone soup is fragrant and spicy, and has developed into one of the snacks that people in Henan love 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.

8。 Baiqian in Luoyang

Also known as "fake swallow" and "peony swallow", it is a local specialty food in western Henan. It has always been listed as the first dish of "Luoyang water mat". Luoyang water mat, which originated in the Tang Dynasty, has a history of 1000 years. A total of 24 dishes, including eight cold dishes, four big dishes, eight Chinese dishes and four table dishes, are served with soup except cold dishes, hence the name "water mat".

According to legend, on the anniversary of the Tang Dynasty, Wu Zetian visited Xianju Palace in Luoyang, which coincided with the arrival of a big white radish at the head of the village in Xiayuan Garden in the east of the city. People regard it as the treasure of Chery and present it to the palace. After careful consideration by the chef, the soup was made without losing the flavor of imperial cuisine. After the queen tasted it, she praised it for its mellow and refreshing taste, which was like shredded bird's nest, and immediately named it "fake swallow dish". Since then, restaurants and restaurants have followed suit and spread to this day.

9. Carp yue longmen

Carp is a famous fish in the Yellow River. Since ancient times, there has been a saying that "Luo Li is as expensive as cattle and sheep". The meat is tender, delicious and nutritious, and it is well-known at home and abroad. Yue longmen, a carp, has a beautiful shape and good luck. I saw the cooked carp, cocky and lifelike in the dish, as if ready to pounce. Besides, it looks like a doorway against the green hills, which is very interesting in Shan Ye. The taste of food is endless.

10. Steamed snapper

The bream is produced in Yishui, so it is called "bream". It is famous for its simple production and pure fragrance. This kind of fish was often used to entertain distinguished guests during the Han and Tang Dynasties. According to legend, Bai Juyi, a great poet in the Tang Dynasty, and poets of the "Jiu Lao Hui" often ate this kind of fish when drinking and writing poems. ...

1 1. Longevity fish

It is a dish with medicinal value.

Its characteristics are delicious, sweet, salty and sour, and it has a history of 1900 years.

According to legend, Liu Xiu, Emperor Guangwu of the Eastern Han Dynasty, hunted in spring, climbed Mangshan Mountain and came to the Yellow River. It's refreshing to revisit the old place. Suddenly, a red carp jumped out of the water, and the golden light was dazzling in the sun. Liu Xiu was overjoyed, so he ordered someone to take him back to the palace. The chef cut a new one and cooked it with medlar, which is called longevity fish. After eating, Liu Xiu felt refreshed and tired. He often eats, but his body becomes healthy. Later, it was introduced to the people and became a famous dish in Luoyang.

12. Luoyang water mat

Among the traditional cuisines in Luoyang, there is no other cuisine except Luoyang water mat, which has a long history and is well-known in ancient and modern times. The so-called "water mat" has two meanings. One is good at making soup, one eats one for another, and walks like water, hence the name "water mat". Luoyang water mat, which originated from the folk, was not introduced to the palace until Wu Zetian made a palace banquet with delicacies in the Tang Dynasty and returned to the folk from the palace. Luoyang water mat is mainly sour and refreshing, with a total of 24 pieces, referred to as "March 8 seats". Start with eight cold cuts, and the cold cuts are four meats and four vegetarian dishes. After 16 hot dishes, different types of blue and white sea bowls are used for hot dishes. 16 There are four pressing dishes in the gourmet. For other 12 dishes, every three dishes with similar tastes are grouped, and each group has a large dish collar. Also known as "taking the book to court", eating one bite at a time is like flowing water. Luoyang water mat has three characteristics: first, the meat is good, hot and cold; Second, there is soup and water, both north and south are delicious; Third, the order of serving is strictly standardized, the collocation is reasonable, the materials are exquisite and the cooking is proper. Luoyang water mat is divided into three grades: high, medium and low, which can be decided according to the situation, so it is widely welcomed by tourists.

13. Panjinhe roasted chicken

It has a long reputation in Luoyang. Founder Pan Gensheng, his son Pan Jinhe, 194 1 Entrepreneurship. Because of his unique flavor and flexible management, his business is prosperous and famous. Now Panjin and roast chicken are run by Jinhe's son. Ingredients include cloves, tsaoko, cardamom, big ash, small ash, pepper and so on. Panjin and roast chicken are well-made, with pure taste and yellow skin and red skin. The meat is tender outside and tender inside, and it is fragrant after eating.

14. Zhangshu Garden Zhangji Roast Chicken Gong

A rising star who manages roast chicken for Luoyang. Zhang Xinzhong, the founder of Zhangji Roast Chicken. His son, Zhang Tie-Lin, inherited his father's ambition in 1962, dealing in roast chicken. Zhangji roast chicken is now a famous brand roast chicken in Luoyang. Zhangji roast chicken was reported by Henan Daily, Market Daily and Luoyang Daily from 65438 to 0982.

Zhangji roast chicken ingredients: clove, star anise, fennel, tsaoko, pyrene, cinnamon, cold ginger, codonopsis pilosula, dried skin, nutmeg, dried tangerine peel, Amomum villosum, pepper and Amomum villosum. Accessories: salt, sugar, edible oil.

Zhangji roast chicken features: rotten, tender and fragrant. Not fishy, not hard, not greasy, the meat will fall off when you shake it, and the bones are not normal.