Sanmenxia Featured Food:
Lingbao Pared Noodle
With a history of more than 200 years, the pared noodle is the most popular local food in Lingbao City. The kitchen knife used to cut the noodle is three-chi long and five-cun wide (chi is a traditional unit of length, equaling to 1/3 meter; and a cun equals to 1/3 decimeter). When making the noodle, people roll dough into thin broad piece which is one-chi wide and fold the dough piece once every few cun apart until the dough piece is about 10 layers thick. Then they cut the dough piece with the knife and the pared noodle is made. Lingbao pared noodle falls into four different groups as the noodles are of different sizes. The noodle’s size varies from as thin as fine dried noodles to as wide as two pieces of leek leaf. The sauce and the flavor also vary as the sizes of the noodles vary. Normally, people eat thinner noodles at breakfast and wider ones at lunch. The sauce is usually sour and spicy.
Shanzhou Pickled Egg
Shanzhou pickled egg is a very famous local food in western Henan. It is done with egg and yellow wine distillers’ grains. As the legend goes, there was once a wine brewer in Shaoxing City in Zhejiang Province who introduced the skill of making pickled eggs with wine distillers’ grains into Shanzhou County. The yolk of the pickled egg is reddish yellow and tender. Shanzhou Pickled Egg has the special flavors of egg, fat and wine. People usually preserve their eggs in a cool place. When they want to eat the egg, they take out some and add some balsam to them and make a very delicious food.
Guangyintang Beef is processed in Guangyintang Township in Shan County. The beef is very delicious and tender. Way of making: put the fresh beef into a large jar full of water and add some salt and saltpeter to preserve the beef. The preserving time varies in different season. The beef is usually preserved for one month in winter, three to four days in summer, and seven to eight days in spring and autumn until the beef looks red inside and outside. Then the preserved beef is put into a big pot with water and aniseed, clove, white angelica root, ginger, garlic and chili to cook for about six to seven hours before it is done.
Pebble Baked Cake
Pebble Baked Cake is a local food popular in Lingbao and Lushi counties. When people bake the cake, they put the kneaded dough on the pebbles they place in the griddle beforehand, so the cake is called Pebble Baked Cake. The main ingredients of the dough are flour, lard, vegetable oil, salt, aniseed, Chinese prickly ash and shallot. The Pebble Baked Cake looks like a brown and fresh basin, with a hollow in the middle. The Pebble Baked Cake tastes crisp outside and tender inside, and is fragrant and delicious. What’s more, the cakes can be stored for a long time.
Sesame Seed Cake
The Sesame Seed Cake is a famous snack in Lingbao. It is flat round, with many spinning lines on the surface. After cutting the cake open, you can see several layers, each as thin as a piece of paper. The fragrant cake is also crisp outside and tender inside.
The main ingredients for the sesame seed cake are flour, lard, vegetable oil, salt and soda powder. There are two ways of eating the cake. First, let the cook squeeze and shake the cake. He can put the cake into puff thin pieces within a moment. Then you can use chopsticks and take some. Second, you can directly eat the cake. That is another kind of flavor.
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