Henan cuisine, also known as Yu cuisine, utilizes traditional cooking methods originated in the Shang Dnyasty with fresh seasonal produce. Yu cuisine is meticulously prepared, utilizing many innovative cooking techniques ahead of its time, such as frying, stewin, deep-frying and cooking on a skewer. Henan cuisine is characterized by its use of onions and seasonal produce. Although pork is the most popular meat, it is rarely used in soups, favored over by lamb and mutton. Thin wheat noodles are favored over rice and soups comprise a major part of Henan cuisine.
Luoyang Shui Xi
This is known as the Luoyang Water Banquet, a traditional feast served over one thousand years ago. One third of the courses consist of soup, hence its namesake. First called Wu Empress Banquet, the name was changed during the Song Dynasty to Water Banquet. The Tang court astrologer, Yuan Tiangang, had foresaw Wu Zetian becoming the empress. However, unable to divulge this prediction, he created the 24 course Water Banquet to symbolize a different part of Wu Zetian's life. Each dish is served one after the other, symbolizing the water flowing.
Kaifeng Tao Si Bao
This traditional poultry dish, commonly referred to as the "Four treasure," uses chicken, duck, pigeon and quail. The quail is stuffed in the pigeon, stuffed in the chicken and finally the duck.
Shaolin Vegetarian Food
Named for the Shaolin Buddhist Monastery in Zhengzhou, Shaolin vegetarian food combines seasonal produce with staples such as bamboo shoots, mushrooms, soybean products and fresh fruit.
Kaifeng Chao Liang Fen
Deep fried bean jelly made from powdered mung beans, seasoned with soy, shallots, and ginger.
Yellow River Croaker
The fish is quickly fried and served with sweet and sour sauce baked in rice noodles.
Mashed Sweet Potato
Sweet potatoes are boiled then kneaded by hand until it reaches a smooth consistency.