Anyang Featured Food:
Bianfencai uses vermicelli as its main ingredient, mixing some green vegetables, tofu, and pork blood, to cook in a big iron pan. The key for Bianfencai is soup and the flavor of the soup influences this dish directly. So the businessmen who engage in selling Bianfencai are working harder in improving the flavor of the soup to make this dish more delicious. The feature of Bianfencai lies in chili. The chili must be sweet and somewhat hot. It is a pleasure to eat a bowl of goloptious and hot Bianfencai. If you come to An’yang, taste it.
It is a traditional dish of An’yang. There are six or seven sorts. “Haihuicai” and “Shanghuicai” adopt choice materials and exquisite technique; “Hangchucai” uses ordinary materials and it is cheap; “bianfencai” uses simple materials. Because of using different household utensils, there are “bean curd in stewed earthen pot” and “Haihui in stewed earthen pot”. An’yang Huicai adopts different kinds of materials, delicate ingredients. It has become a famous local dish for its delicious soup and nutrition.
It adopts green gram flour, millet, soy bean, groundnut kernels, and animal tallow as its ingredients. While eating, you can add some chopped scallion pieces and parsley pieces. It tastes dainty and mellow.
It is a soup which is popular in An’yang. Doumo is made of millet. Water down cold water in the mixture of millets, wild peppers and fennels to steep a period of time, and grind the mixture into a soup. Add groundnut kernels, soybeans, sea tangles, Fentiao, salt into a pot filled with water on the oven. When the water boils, turn down the gas and add the pieces of bean curd and carrot, spinach and fried sesames. The finished Doumo is like the color of cream and you can see the red and the green in the soup. It tastes mellow and somewhat hot.
It is a famous traditional dish of An’yang. The main ingredients are: may flower sugar, white sugar and starchy sauce. The finished goods are soft, sweet and smooth, so it is non-sticky with frying-pan, chopsticks and plates. Hence it gets the name “Sanbuzhan”.
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