Xinxiang Featured Food:
Sima Huaifu Chicken
Sima Huaifu chicken is a traditional famous dish of the Yellow River Hotel in Xinxiang city. It is said that this dish was highly favored by the Great General Sima Yi of kingdom Wei during the Three Kingdoms Period, then it was popularized among common people. In the Ming and Qing Dynasties, the dish was improved step by step by the cooks of Huaiqing Bang and became the present famous dish. To cook this dish, you need a chicken of the same year, then add some Bahuai yams, cabbage center, segments of shallot, slices of ginger, white oil, and cook it with monosodium glutanmate, refined salt, Shao-xing rice liquor and bree.
Bree Lotus Butterfly
This dish has won many awards in the second National Cuisine Contest as well as in the provincial and municipal Cuisine Contests, during which it has been highly praised by all the experts of cooking. “Bree Lotus Butterfly”uses fresh shrimps, eggs, jelly fish heads and high-grade bree as the main material, and is cooked with the small intestine of pigs and caraways . Soup is clear through, yellow and white and chrysanthemum flowers and green leaves mirror each other, much bright and pleasing to your eyes, vivid and lively. It is highly favored by many people since it is not only pleasing to you eyes, but more delicious to eat with clear and refreshing soup and fresh tastes, which will leave you a remaining taste.
Meet Of The Crab And Locust Flowers
Meet of the Crab and Locust Flowers originally is a historically famous dish of Changhuan. It had enjoyed high fame in Changhuan since it is refreshing and bright in colors, delicious in taste and vivid in the design, and also it is rather tender and pleasing to eat. In the basin, there are 10 flocky crabs around 12 emerald green lotus seedpods, quite vivid and lively. The roe of the crabs and the lotus seeds combine together, highly pleasing both to your eyes and mind, so you would not bear to eat them. In the 1984 Food Industry Techniques Exhibition Game of Henan province, this dish won the Merit Award, and recently it has been included into the “Cuisines of Chinese Famous Dishes”.
Weihui Hollow Fine Dried Noodles
Weihui Hollow Fine Dried Noodles has had a history of more than 400 years. It originated from the villages on the eastern part of Weihui city, among which the village of Shangle enjoys the highest output of this kind of noodles, and the East Banqiao bridge fine dried noodles is the best in quality. The fine dried noodles are made by hand, the soup and noodles will not mix together even if it is cooked, and it would taste sweet if you chew them for a while. It is slippy and soft, delicious and tasteful. It is said that during the reign of the Emperor Wanli of the Ming Dynasty, Lujianwang Zhu Lingxiu was appointed to govern Weihui, he has chosen this dish as the best food for the royal members to be listed into the recipe of Imperial Cuisine. At present, Weihui hollow Fine Dried Noodles has an annual output of more than 100,000 kilograms, it is widely sold in Beijing, Taiyuan and Zhengzhou, and is highly praised by all the consumers.
Hunchback Braised Pork With Soy Sauce
In the middle section of Liberation Road, Xinxiang, the southern side of Pingyuan Park, there is a building named “Hunchback Residence”. The Braised Pork with Soy Sauce cooked here is famous for its bright and fresh colors, spiced and delicious taste, besides, it is fat but not greasy, thoroughly cooked but not rotten. In 1944, there is a master called Xiong Xinyue opened a Braised Pork with Soy Sauce store at No.151 Xinrong Street, Xinxiang city. The pork he cooked was highly popular among the people far and near with its carefully chosen materials, fine cooking, and delicious taste. Since the owner of the store Xiong Mingyue is hunchbacked, people called this kind of pork “Hunchback Braised Pork with Soy Sauce”.
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