Zhenping specialties

Many people may not have heard of Zhenping, but there are many local specialties. Since it is a region in Henan Province, the most typical dish is the Yellow River carp. This dish can only be made locally with the most authentic taste, because only the local Yellow River carp will feel the meat is very tender after cooking. You can also add some Chinese medicinal materials such as wolfberry and red dates in it.

Longevity fish

It is a famous dish made with Yellow River carp. The Yellow River carp in Henan Province is famous for its tender meat. Longevity fish is made by cooking Yellow River carp with wolfberry. It has salty, sweet and sour flavors, a bright red color, and is of great medicinal value. According to legend, the origin of the longevity fish is related to Emperor Guangwu of the Eastern Han Dynasty.

One spring, Liu Xiu came to Mangshan, located on the bank of the Yellow River. The mountains here are green and the waters are clear, and the scenery is beautiful. When Liu Xiu was admiring the scenery, suddenly a golden carp jumped out of the water. The fish was red all over and was very eye-catching in the sun. After Liu Xiu ate the longevity fish made from this fish, he felt refreshed and his tiredness disappeared. Later, the method of cooking longevity fish gradually spread among the people and became a famous dish in Luoyang.

Amber Winter Melon

Amber was originally a precious medicinal material, loved by people for its deep red color and bright and beautiful luster. Therefore, people are accustomed to adding the word "amber" in front of some dishes to describe their color. Over time, a cooking method named after the color was formed - amber. Among the many amber dishes in Kaifeng, "amber winter melon" is the most famous.

Amber winter melon belongs to the sweet vegetable family. When making it, choose thick-fleshed winter melon, peel it and carve it into the shape of Buddha's hand, pomegranate, and fairy peach. It should be crystal clear. Then spread it on the grate, dip it in boiling water, put it into the pot, add white sugar water with impurities removed, bring to a boil over high heat, then use low heat and cook until the winter melon is light red and the juice is thick and shiny. At a banquet dominated by fish and meat, a few bites of amber winter melon are extremely refreshing.

Stir-fried three non-stick

It is a traditional famous dish in Anyang, made with egg yolk as the main ingredient, fried with osmanthus sugar, white sugar, starch, etc. The finished product is soft, fragrant and oily, and does not stick to pots, plates or chopsticks, hence the name "three-no-stick".

Qixian Pickled Carrots

Qixian pickled carrots were created in the 20th year of Jiaqing in the Qing Dynasty (1815) by a man named Mo from Mingdetang. It is known for its four advantages (freshness, fragrance, tenderness and crispness) and three good qualities (color, shape and taste). The product is made with careful selection of ingredients and strict production process. The carrots used must be of pure variety, harvested at the right time, mature uniformly, free of mold and damage, between 4-5 inches in length and no more than 1 inch in diameter. The process of making the sauce, frying the salt and marinating the dish must be strictly controlled for three days. The finished product must be bright red, oily and delicate, sweet first and then salty, with sweetness in the salty, rich sauce aroma and unique flavor to enjoy a high reputation.