Anyang blood cake is a famous snack. It is steamed with buckwheat noodles, pig's blood and other ingredients to make a cake, then sliced and fried, then coated with garlic juice before eating. According to legend, blood cake was created during the Qianlong period of the Qing dynasty. At that time, heavy rains brought disaster to Anyang and crops were submerged. After the disaster, the government distributed a large quantity of buckwheat seeds to alleviate the famine. After the buckwheat harvest, people eat buckwheat noodles. At that time, a farmer named Wang from Huangfutun Village in the northwest of the county fried steamed buckwheat cakes and mixed them with garlic juice. They were delicious when eaten fresh. Later, pork blood was added to buckwheat noodles to make the taste stronger. So he moved to ville and started selling blood cakes, and his business was very successful. Anyang blood cake is rich in nutrients, crispy, delicious, economical and has a unique flavor. It is very popular among local people and foreign tourists.
Daokou roast chicken (one of the ten most famous dishes in China) is produced by “Yixing Zhang” roast chicken shop in Daokou Town, Huaxian County, Anyang City , Henan province. of the province. It was founded in the 18th year of Shunzhi in the Qing Dynasty (1616). It has a history of over 300 years. At first, production was illegal and the business was not successful. Later, I got the secret recipe for making it. roast chicken from the imperial kitchen of the Qing palace and prepared. The chicken is indeed delicious. The know-how of Daokou roast chicken has been passed down from generation to generation, forming its own unique style. In 1981 it was classified asa famous and excellent national product by the Ministry of Commerce. Daokou roast chicken is as famous as Peking roast duck and Jinhua ham, and is known as "the best chicken in the world". Using a variety of precious Chinese medicines and aged soup, the finished roast chicken is brightly colored and as large as a gold ingot. It has excellent dietary and health care functions. Daokou Town, Huaxian County, Anyang City, is known as the "hometown of roast chicken". Daokou “Yixing Zhang” roast chicken, like Jinhua ham, Gaoyou duck eggs and Peking roast duck, ranks first among national foods and is well-known throughout China and abroad.
Three-button fried egg, also called sweet-scented osmanthus egg, is a famous traditional dish in Anyang and a rare flower in the Henan cuisine garden. He has participated in many famous food competitionss of the province and has already participated. at the top of the list.
Stir-fried San Bu Tian is made of egg yolk as the main ingredient, osmanthus sugar, white sugar, high-quality starch, good oil, etc. It owes its name to the fact that it does not stick to pots, plates and chopsticks. It has good color, good aroma, good taste and good shape. It is mild and fragrant, and is sweet and non-greasy.
Flat noodles are economical and affordable. They are usually available at breakfast stalls in the morning. They are prepared with cake soup (bone soup) along with vermicelli, green vegetables, pig's blood, tofu, chili and garlic juice. .
Pi Zha -----One of the "Three Treasures" of Anyang. This dish is fragrant and attractive, goes very well with rice and is a great dish to enjoy at home with a drink. Its characteristics: delicious and delicious, you will never get tired of itlove to eat more. Mainly made from vermicelli, with green onions, garlic, meat oil, refined salt, sesame oil and dried shrimp. It can be eaten in many ways: fried, stir-fried, served in a bowl, etc.
Rice powder: a traditional millet porridge from Anyang. It is a kind of savory porridge prepared by boiling sour soy milk or acidic liquid from fermented wheat bran and adding millet. Usually vegetables, peanuts and soy are added. The food has a unique sour, fragrant, sweet and creamy taste. This type of porridge tastes very delicious and is very appetizing. It is a common porridge on Anyang tables. It is said that a year ago there was a severe drought in Anyang, the ancient capital, and people had no water to eat. There is a water hall at the west gate of Anyang City. This is a small well with deep water and shallow water, which is enoughit only for daily use of the bathroom workshop. People take spilled powder from the powder store home and cook it with millet, salt, wild vegetables, etc. to make rice powder to satisfy their hunger and thirst. Later, some people recalled the taste of rice powder in the past and carefully prepared it with peanuts, soybeans, oil, sesame oil, etc. by chefs to form a famous traditional rice powder.
Laomiao beef is a national-level local delicacy. Since its creation at the end of the Ming dynasty, its unique know-how has been passed down to this day. For 300 years, it has been known as "the flower of northern Henan and the unique beauty of China". Zhang Guangmei, from Xiaozhai Village, Laoyemiao Bei, Huaxian County, was engaged in beef slaughtering and processing. In the middle of the Qing Dynasty, every household in the village slaughteredt beef and cooked meat, and cooking technology was constantly improved. Laomiao beef is cooked with 15 kinds of condiments and soup aged over charcoal fire.
Liaohua is a traditional snack from Anyang City (formerly known as Zhangdefu). It has been famous for a long time and the one prepared by Jintai store is the best. According to the “Chronicle of Anyang County” written by Jiaqing of the Qing Dynasty: “The Liaohua of Jintai and Gangtai are both very famous. » Its history dates back more than 200 years.
Liaohua is a southern pastry. It is said that during the Qing Dynasty, a pastry chef named Wu from Zhejiang Province found himself stranded in Anyang due to illness while traveling to Beijing to earn a living. He recovered after being carefully cared for by locals. He felt that Anyang's folk customs were honest and honest, so hesettled here. And spread the skills needed to make Liaohua. As soon as Liaohua came out, it was very popular, which allowed Nandian to take root in the north, and this lasted for more than 200 years.
The finished product is beautiful in shape, golden in color, white in section, honeycomb-shaped, with silk pairs spreading outside and waves like Polygonum flowers, this is why it is also called Polygonum flower. . It is sweet and crunchy, soft and easy to digest, rich in nutrients and suitable for all ages. It is considered a delicacy for holiday gatherings and a good gift for relatives and friends.