Last updated by honey at 2013-11-4
It is said that foods in Luoyang overflow with colors of legends. Actually, as the capital of Shisan Chao, Luoyang gestates colourful Heluo food culture. For example, Soybean Milk Noodle, Hutu Noodle, Water Dinner, Steamed Meat and other traditional snacks are famous all over the world. What's more, even every snack has a beautiful legend. Take Braised Noodle as an example, it was initially called Lumian (Road Noodle). According to the legend, 1900years ago, there were thousands of people came to White Horse Temple for worshipping. For the popularity of worshipping, bite and sup in this area began to thrive. The Lumian (road noodle), with its softy and convenience, was the most popular snack at that time. For being sold on the roadsides, it got the name of Lumian, which was changed as Lumian (Braised Noodle).
Luoyang Featured Food:
Carp Leaping Over The Dragon Gate
Carp is a kind of famous fish in the Yellow River, there has been the famous saying "the carps of Luoyan is as expensive as cattle", its meat is tender, and nutritious, enjoy fame all over the world, "The Carp leaping over the Dragon Gate" is beautiful in form and bears auspicious meaning. You will see the cooked carp lying on the plate with head up vividly as if it’s going to leap up. What’s more, with the accompany of mountain, looks like the front gate, it adds a flavor of rural life, you will never forget the delicious taste.
As a famous dish among 18 kinds of styles of cooking of China the cuisine of Henan Province has already had a history of more than 1,000 years .Since there are many kinds of soup, it is named " water dinner ". Dishes of "water dinner " include vegetables ,meat or fish, cold and hot, salty ,sweet ,sour and hot ones and the taste is quite different. The "water dinner" has 24 courses in all. The process is like this- eight cold dishes are served first (four meat or fish ones and four vegetables), then 16 hot dishes, all in big porcelain bowls with blue flower designs in different sizes. Besides the four dishes which will not be removed during the meal, other 12 dishes, are served in 4 times, 3 in a group with an approximate taste. Each group has one dish as the main one and the other two are regarded as matched or flavour dishes. After one course is finished, another one is served. It looks natural and smooth.
The Zhang Wonton
Also called the "wonton of the Mati Street (Street of Horse's Hooves)", it was first made by Xu Zhang about 150 years ago. In 1920, the second descendant Kun Zhang make some innovations and improvements on the ingredients and breeds, choose the chicken, chicken's blood, thin egg biscuit, shrimp meat, rice noodles, preserved szechuan pickle, green Chinese onion, tender leek grown in spring and China Toona.
Soybean Milk Noodle
It's a kind of snack widely enjoyed by the Luoyan people. Its component is the soybean milk, i.e. the green bean used to make vermicelli. First, place the green bean milk seeped when making the green bean powder under certain kind of temperature, ferment it until it gets sour and heat it to about eighty degrees. When you notice the surface bubbled like the mushroom, add a little amount of flavored oil and churn it up over and over. When the soup is boiling, pour down the noodle and stir it till the noodle looks like the paste. Finally add the prepared celery, leek, pepper oil, green bean and salt. You will find its taste excellent and appetitive.
Xin An Dumpling
With a history of 70 years, it is well-known along the railway of Longhai. Its skin is the refined flavor, and the rear part meat of the hog. The skin is as thin as paper, and the flavor is fragrant but not greasy.
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