Henan people with different taste buds

The difference between north and south and between east and west is different. People all over the country are pursuing the footsteps of food, but they are also sticking to their unique taste buds. Sichuan people's spicy, Hunan people's spicy, Hui people's smelly, and Su people's sweet are undoubtedly not sticking to it, and are gradually changing the tastes of China people. Henan people eat garlic, but the obsession with garlic is no longer a matter of face for Henan people. Garlic is served free of charge in restaurants and restaurants.

Fresh garlic is a bowl of garlic noodles in the garlic harvest season. In early summer, it was slightly hot, the wheat turned yellow slightly, and the garlic seedlings fell down. Family members, men, women and children went into battle and began to harvest garlic. Families with a small labor force need to hire helpers from their own villages or outside. If garlic is tender, it will go bad in the ground. After all, it is a year's economic source, and it can't wait at all. Every family has increased its population as much as possible. From morning till night, the garlic rack woven under the arbor has been hung up to dry the harvest mood, and the bargaining sound of the village chief's purchase supports the expectations of the whole family one after another, year after year.

At noon, it is the best place to enjoy the cool under the tree, and it is also a good place for one or more outdoor migrant workers to have dinner. The dishes are different, but garlic noodles made with newly harvested garlic are indispensable. Noodles are made from wheat ground by ourselves. It is best to roll it by hand, and the mechanism is fine. Of course, no one said anything about noodles. After all, it is a bumper harvest, and the harvest is very important. But garlic juice is not sloppy. Peel and wash the fresh garlic and season with salt. If there are green peppers and red peppers, add them together, mash them, and add balsamic vinegar to make juice. Red and white ivory stone is the best garlic paste, followed by bluestone. Of course, red soil is also excellent, and wood and bamboo porcelain are people's hobbies. There is a county below Zhengzhou, and people have to add leaves and stems of a mustard plant called ten coriander to eat garlic juice. It tastes different at first, but after a long time, they consciously have a different taste. People in eastern Henan prefer a fragrant Schizonepeta noodle, which is raw and tastes better when scalded with boiling water.

A bowl of cold water Lamian Noodles, add garlic juice and stir well. At that time, the fragrant garlic overflowed, and the people who ate it naturally swept away and enjoyed themselves, such as enjoying hot fishing. The noodles are delicious, and the garlic flavor is stronger. Of course, when cooking noodles, seasonal vegetables are added to further enhance the flavor of noodles. If you use a bowl of noodles and a bowl of original soup, it will definitely make people feel relaxed and happy.

Garlic is a common practice in Zhajiang Noodles, and garlic and eggs are authentic local dishes. Mashed garlic and peeled eggs are mashed together in a mortar, and the food is spicy and exciting. Steamed steamed bread and rolled steamed bread are the best, which is like a dish in Hunan cuisine, but the amount of garlic added is unacceptable to foreigners. A few days ago, this dish was mashed with raw fennel leaves in a dense night market, and its taste was even more unusual.

You love your pepper, I love my garlic, garlic is to Henan people, so I really love you.

I don't know what delicious food is in Henan, but let's say our hometown.

There is a delicious food in our hometown. Of course, it is a hairy egg with high nutritional value and delicious taste (also called tempered egg)! Maybe some friends can't accept it. As a local, I have been afraid to eat for years.

I still remember the first time I came into contact with this food. I was only a teenager at that time and forgot to do anything. My family and I went to the old town until lunch time. I still remember that it was a snack bar in the north of Dayukou Road. A man asked for a bowl of millet porridge and some fried dumplings (fried dumplings must be made when going to town at that time). Then my father asked for some dried eggs. I didn't know what dried eggs were at that time. That was the first time I met them. Seeing my dad skinning them, I dare not look, let alone eat. Maybe I am a little old. I just watched my dad eat. I can still remember that my father kept urging me to eat while eating. "Delicious, nutritious, city people like it. Try it, it's delicious. " I dare to eat, wave!

After that, I stopped talking about eating hairy eggs for many years. Later, I got married, took care of my children at home, and someone rode a tricycle to the village to sell dried eggs. My little nephew likes eating them. Every time I go to our village, my mother buys some for my nephew, and that time my mother bought some again. I tried to taste it and chose a newly formed one. I can't see the shape of a chicken. I was urged by my mother several times before I took a small bite. When I eat it in my mouth, my god, how can it be so delicious, fresh and fragrant? I can only describe it this way, I thought to myself, how much have I lost in eating for so many years? It is really delicious! !

I strongly appeal to my friends, if you meet someone who sells hairy eggs, you must buy them and try them. They are really delicious! Promise not to regret eating it! !

Over the years, because of my work, I am familiar with the special diets all over the province. List three impressive cuisines. Locals can't wait to eat every day, but foreigners just don't eat. Outside this place, you can't see it at all.

The first one, Luoyang sour noodles. If you don't like this noodle, you won't eat a second bite. Its acid is not noodles, but noodle soup. How to describe the taste? Bite down, first sour, the first reaction will not lose teeth? Especially those who fall down at the sight of toothache will have a greater reaction. After swallowing, the smell of throat returning, after passing through the nasal cavity, will smell a little rotten. Then the brain has a comprehensive evaluation: determine whether it is noodles that have deteriorated for two days, and will it have diarrhea after eating them?

This evaluation is a bit reliable. The sour paste on the sour paste surface is to imitate corruption. Through fermentation, mung beans are soaked and ground into pulp, and then fermented to make them slightly sour. Then add water to boil the noodles below, take them out after cooking, and then add flour to the noodle soup to thicken them. Fill a bowl of sticky and sour, use cooked celery, cooked soybeans and peanuts as food code, and then serve a spoonful of Chili oil. Locals can't stop eating three bowls, and they want to panic if they don't eat for three days.

Second, Xinyang rotten meat pot stickers. This kind of food can't be eaten locally or at home, let alone anywhere else. In my memory, my family ate a lot, because my mother can cook and likes to eat. Many relatives and neighbors have eaten my food, and they are obsessed with it, but they can't do it. I have seen no more than three chefs who can cook and often eat, my family, my uncle's family and the best chef's family in the county. He is my father's old colleague. Later, I realized that my father learned this dish and my uncle learned it from my mother.

Nothing special. Broken diced pork, diced pork, diced pork, diced pork, diced pork, diced pork, diced pork, diced pork, diced pork, diced pork, diced pork, diced pork, diced pork, diced pork, diced pork, diced pork, diced pork, diced pork, diced pork, diced pork, diced pork, diced pork, diced pork, diced pork, a big steamed dumpling, with a diameter of 20 cm. Spread out the stuffing and wrap it into a rectangle. Large iron pot rice cooker, pour a ladle of water into the bottom of the pot, put a grate on it, spread a cage of water and boil it. Put a layer on the grate and stick it along the edge of the pot. Cover the pot and stew for 20 minutes. 10 minutes, the rotten meat in the pot began to come out. After a while, with the burning smell, I was tempted to eat when I wanted to open it.

After the pot is boiled, everyone will eat what sticks to the side of the pot first. It has a charred shell and is particularly fragrant. My uncle called it "an old turtle on a kang pot." Bite it down, the fat will go straight away, and the smell of rotten meat has long been suppressed by the smell of coke, which has become the best symbol of rich and fresh fragrance.

The secret of this dish lies in the bad meat. Not rotten, and the meat is not rotten. But it has the nature of fermentation, deliberately making the meat stink. Just like the stinky mandarin fish in Anhui and the stinky tofu in Hunan, it smells bad and tastes good. How smelly is the meat? I've only seen it, but I haven't done it My mother won't let me learn. There is a well in my backyard. I bought a piece of pork in summer, wrapped it in a rag, hung it in the middle, brought it back in three days, washed it, cut it, and adjusted the stuffing.

Third, Xinyang stinky tofu rolls and stinky tofu dregs. Stinky tofu rolls are Xinyang's specialty. It is common to eat at home, but it is impossible for foreigners not to eat when they go out. I also happened to find many Xinyang restaurants going out in recent years, including thousands in Zhengzhou and many outside Henan. But this dish is basically eaten by Xinyang people, and few foreigners order it.

Stinky tofu roll is a traditional ingredient in Xinyang. As long as it is a tofu workshop, there must be stinky tofu rolls on the small truck, otherwise you are not an old workshop, you are a novice and can't do this. Not many people buy tofu. Xinyang tofu has one more variety than foreign tofu, called "Bo Er", which is thinner and thicker than dried tofu, about 6 mm, and one piece is as big as dried tofu. After making two slices, each slice is rolled into a roll, which is about the size of a vegetarian chicken. Then put it on clean straw and ferment it in the shade. Three days later, it was covered with white hair, and it was ready and sold on the street.

Cooking methods are also traditional. Rinse with clear water, cut into half-thick slices with a horizontal knife, heat lard in a wok, fry until both sides are brown, add onion and ginger to saute until fragrant, add green pepper to saute until fragrant, drain the salt after cooking, then take it out of the wok and put it on a plate without water.

Stinky tofu residue is even more peculiar. I feel Xinyang can't go out, let alone out of Henan. Anyway, I haven't seen anyone eat this outside Xinyang. You can only order at Xinyang Hotel occasionally. Stinky tofu dregs and stinky tofu rolls have the same properties. They are fermented and grow long hair to make ingredients. The dishes made are delicious.

In traditional customs, tofu dregs from tofu shops are used to feed pigs, and people don't eat them. But Xinyang people can turn it into a food with distinctive local characteristics. The method is extremely simple. The bean curd residue is made into a round pancake with a diameter of 10cm, one side is thin and the middle is 2 cm thick. It is spread on straw for fermentation. When the white hair is full and about 2 cm long, like a white rabbit, it can be sold. In the cooking process, rinse with water first. The method of rinsing is that bubbles rise and then squeeze, and there is no muddy water. When washing, it doesn't remove white hair like stinky tofu rolls. Then cut into pieces and stir-fry with leeks and green peppers.

Is there any delicious food in Henan that foreigners can't accept?

I'm Xiao Bai, and I'm glad to answer this question.

When it comes to food, there are always people who like it and some who reject it. Every place has its own characteristics and hobbies, and some people like it but don't like it. Like stinky tofu, some people like it very much and some people hate it. This is the regionality, diversity and characteristic culture of Chinese cuisine.

First, the first thing to talk about is preserved eggs unique to Henan, which are similar to preserved eggs that we often say. But I think preserved eggs in Henan are more delicious than ordinary preserved eggs. First of all, the appearance is crystal clear, the color is golden and bright, it is very attractive just to look at it, and the taste of raw eggs is also very good. But the common preserved eggs on the market are different, because preserved eggs can only be eaten cold. Our preserved eggs in Henan can be eaten not only raw, but also cold. Everything is delicious, especially preserved eggs, Schizonepeta tenuifolia, which is unique to Henan, with minced garlic, aged vinegar and sesame oil. Not to mention how delicious it is, only Henan people know how delicious it is

Secondly, there are sesame leaves in Henan Province. Although the appearance is not very good, it tastes good. Mom made it when I was a child. It is made by picking sesame stalks one by one, then soaking in water, kneading, drying and other processes. Whenever I go out of town, I will bring some sesame leaves from home. Although it looks ordinary, it is a rare food. Accustomed to eating big fish and meat, come to a bowl of sesame leaves and dip them in garlic. This kind of life seems simple and comfortable.

Third, let's talk about hairy eggs in Henan, which are rare in other places, but we are really common here. Whenever we go to the market, the streets are full of burnt eggs. Outsiders will be really surprised to see it and think it is edible, but it is indeed the most common food in Henan, and children and adults love it. But I heard that hairy eggs are also very nutritious, rich in minerals, amino acids, protein and other elements.

I'll answer this question.

I'm from Henan, and I was born in Lushan, Pingdingshan. I lived in Henan from birth to work, and I have lived in Hangzhou since I joined the work.

It is true that one side of the soil and water support one side. Each province has its own special food and snacks, especially those who have lived in one place since childhood, and are deeply impressed by the local food. No matter where they go, they will never forget that homesickness and delicious food may accompany them for life.

Nothing is absolute. I used to eat rice when I first came to Zhejiang, but there are many kinds of kimchi in Hangzhou, Zhejiang. Maybe the living conditions here were poor before. Seasonal vegetables are preserved when they can't be eaten, and they are delicious when they are green and yellow, such as prunes, sauerkraut, sauerkraut and amaranth stalks. ~ What I want to talk about here is pickled amaranth stalks, which taste the same as Hunan stinky tofu. But people who have just arrived in Hangzhou can't stand the smell at first.

Another example is snail powder in Guangxi. I like it very much, but I don't like it. In fact, this taste is the taste of sour bamboo shoots. There can be no snails in snail powder, but without sour bamboo shoots, snail powder will lose its soul.

Now let's talk about the food in my hometown. I like the hot soup in my hometown, especially in Lushan. Not as red as Xiaoyao Town and Beiwudu, but delicious. A bowl of hot soup for breakfast is refreshing all morning. This hot soup is not as spicy as Sichuan's and Hunan's Chili. This kind of Hu spicy soup is rarely circulated, especially the Muslim-style Hu spicy soup is better. Coupled with the local oil steamed bread (a fried dough stick), a breakfast is completed. This kind of oil steamed stuffed bun (fried dough sticks) is fried lightly, golden in color, rich in oil, soft and fragrant. Unlike Hangzhou's fried dough sticks, they are black and burnt, and they are very alkaline.

However, some fellow villagers tried to develop Hu spicy soup and oil steamed stuffed bun to Hangzhou, but it was not satisfactory. There are many migrants in Hangzhou, including Sichuan, Henan, Anhui, Jiangxi, Hunan, Shanxi, Shaanxi, etc. It is difficult for people to adapt. Some say it's not spicy enough, some say it's like drinking batter, and some say it gets angry when you drink it. So many people don't open this kind of small restaurant.

China is a vast country, where traditional cuisines are beautiful, but all kinds of cuisines are more or less unacceptable. It is not surprising that our country is so big that there are 56 customs and habits of 56 ethnic groups. With the passage of time, this food culture will be passed down from generation to generation with our descendants ~

Hello, everyone, I'm Lan Ji, winner of Qingyun Project in the food field, and I'll answer your questions.

Henan is located in the Central Plains, so the diet is also quite miscellaneous. Coupled with more than a thousand years of war in history, Luoyang has become a place of four wars, and the aborigines have long since disappeared.

Many of them are residents of neighboring provinces and cities, so they also present an inclusive diet tradition that emphasizes taste rather than face value. So many Henan dishes are regarded as dark dishes by other provinces.

First, hot soup.

Second, internal yellow enema.

Third, Puyang's sauce pancakes.

Many netizens said that hairy eggs and stinky tofu are also found in many places in other provinces, so they are not characteristic of Henan, so I won't say much here.

Mao egg

Fried climbing fork (cicada pupa)

Schizonepeta tenuifolia

I told you it was opened.

The first thing that many foreigners can't accept is sheep intestine soup.

This soup is not that kind of mutton soup, but mostly intestines. You can also have some tenderloin with mutton offal. Locals love to eat, but in the eyes of outsiders, they are almost afraid to eat.

Because this soup not only looks thick, but also has the special taste of intestines, haha, look.

However, it is easy to see sheep intestine soup on the streets of Kaifeng, but it is really difficult to find it in other cities.

Another thing that many foreign friends can't accept is cockfighting.

The reason why outsiders can't accept cockfighting is that cockfighting is not as soft, crisp and fragrant as Texas braised chicken or Daokou roast chicken or Fuliji roast chicken. It's crisp.

This crispness is not that of Xinjiang pepper chicken. It feels a bit like it, but it's definitely not the same taste.

Native chicken is more fragrant because it is chewed by local people, and it is often used as a cold dish when drinking.

But in the mouth of outsiders, that is the best explanation for chewing.

In fact, the most important thing in cockfighting is the knife skill of the seller. You have to remove the bones, cut them into narrow strips and chew them slowly, which is very different from roast chicken.

But the cockfighting cooked by many families is too salty for me to eat more. Because as long as you eat twice in a row, or eat too much at a time, your lips will crack.

Almost everyone in Ruzhou, Pingdingshan, Henan eats this.

Zhejiang people settled in Luoyang, but they couldn't accept it at first, such as paste noodles, confused noodles and hot soup. Now I feel bad, too. I like scallion cake best.