Soup dumplings　　Soup dumplings is a snack sold in North Song dynasty. It was named as soup steamed dumpling or soup steamed bun. There were 72 restaurants in Dongjing. Shandongmeihuabaozi sold by wanglou was ranked as No. 1. Since Northern Song, steamed dumplings began to be popular in Kaifeng. From 20s in last Century, famous cook Huang,jishan began the first snack restaurant whose major was soup dumplings. In 1930s, according to marketing demand, he made some improvement on making the soup dumplings. From the original half Unleavened and leavened dough and the mixed stuffing made from lean pork skin, lean pork, glutinous rice, pork skin jelly cake, cooking wine, oil, sauce, sesame oil, and etc, he changed to unleavened skin and raise fresh by adding white sugar and SMG. Through making dough with force of three hard and three soft, the flour skin is hard and smooth, without leaking. He changed the big cage into small cage too. By serving the dish with small cage, it is convenient for the soup dumpling to maintain its original shape and heat. Because it is warmly welcomed by the clients, so it is renamed as “soup dumplings”. After liberation, soup dumpling became very prestigious especially for the soup dumpling from “diyiloubaozipu”, after improvement by famous cook, it tastes better for thin skin, big stuffing, soup, tender and fragrant, pure and smooth, as a lantern while raising, but a chrysanthemum in sitting. The soup dumpling is so famous for attracting many local residents and tourists from both domestically and exotic.　　There is a fable regarding the soup dumpling. Before 600 years ago, early Ming Dynasty and late Yuan Dynasty, Zhu, yuanzhang rebelled. In year 1356, zhu, yuanzhang and his troops fight with Yuan army at the foot side of city Jinhua of Province Zhejiang. Yuan army added the city wall for 7 inches and additionally fixed a heavy gate of ten thousand jin. Zhu, yuanzhag and his army fight nine days and nine nights and could not enter. They had to stay outside. One night, one of generals of Zhu, Yuan zhang saw the gate of ten thousand jin opened, the soldiers of Yuan army sent some farmers to carry water by the river. The general wakened others and ran to the gate quickly. The general used his shoulder to make the gate of ten thousand jin open. Meanwhile he shouted loudly, “brothers, enter the city right now”. Quickly, all troops of Zhu,yuanzhang began to run into city. The general used his shoulder to make the gate open too long, he felt so Hungary. At that time, the cook sent steamed bun, soup and dishes to the troops. So he asked others to feed him. The general really were starving, while he devoured the steamed bun, while spoke in hurry: soup, steamed bun, soup, steamed bun…so the general and others were fed by soup first, then steamed bun second….after eating, the general felt so energetic. All armies of Zhu, yuanzhang ran into the city. Later the general asked others what they fed him, he got the reply as “soup dumpling”. Since then on, the food got a big name as “soup dumpling.

　　Henan stewed noodles　　Henan stewed noodles is one of ten famous noodles across China with a history of over 4000 years. It is a traditional snack gathering meat, vegetable, soup and noodle. It tastes fresh, economical, with a good reputation across China. Henan stewed noodle is made by strong flour, added with soup and many side vegetables. It is a dish similar to wide noodle with delicious soup, chewy noodle and high nutrition.　　The soup is made by top-class tender lamb, lamb bone ( cut in half with marrows inside) for boiling over five hours, first with large fire, then simmer in little fire, added with few Chinese herbs, the oil of bones all cook out, the soup made has the bright milky color, the same as cattle milk, named as white soup. The side dish is Kelp silk, silk tofu, vermicelli, coriander, quail egg, sea cucumber and squid. When served on table, it usually comes with Coriander, pepper oil, and Pickled Sweet Garlic. The soup has two kinds: Soup and noodles.　　There is a fable regarding this dish.　　It is said before emperor Li, shimin of Tang dynasty became emperor, he escaped as refugee in winter and got sick, luckily he was kept by one farmer. The farmer was quite nice and raised elks for cooking soup, for the troops in pursuit, he extended the noodle from the dough and put into hot pot in a hurry. Then, Li, shimin ate it, his cold was healed. After Li, shimin became emperor, he sent cook for learning the skills. Since then, there is a noodle with the name as “qilinmian” in the palace. Later because the elks are rare, the sheep took place of the elk. The present stewed noodles came into being.　　How to make “Henan stewed noodles”　　The wheat flour is added with alkali, few salt, 100g clear water and mixed for the doughThe dough takes a rest for 15 minutes and redone as smooth dough.　　The dough was made as evenly pieces, press into flat, brushed with oil for avoiding water losingLamb was cleared by hot waterLamb was added with seasonings for simmering one hour until milky soupTake the piece of dough, press from the middle with chopsticks.　　Extend both two sides of the noodle　　Divide from the indentation of the noodleAdded green cabbage, Matrimony vine and noodle.　　Added with pepper, salt, and ground garlic, it is ready for serving.

　　Teamed white radish with mung bean powderTeamed white radish with mung bean powder is a Han ethnic cuisine of province Henan. The dish includes white radish, sea cucumber, squid and chicken. Teamed white radish with mung bean powder is like a pure white and colorful peony floating on the soup. The dish is tasty while the flower is pretty and gain lots of appraise from guests.　　Teamed white radish with mung bean powder is a cuisine of west of Henan. It is ranked as the first course for “Luoyang Water Banquet”. (“Luoyang Water Banquet” originated from Tang Dynasty with a history over 1000 years, there are 24 dishes altogether including eight cold dishes, four big dishes, eight middle dishes and four main dishes). Water Banquet has two meanings, one is that all dishes are hot with soup and second is after one dish is served, the next continues, one after another, as water flows. Teamed white radish with mung bean powder is like a woman dressed up in Tang dynasty, once appearing, catching all eyesight. Imagine, one dazzling peony floats on the soup, the flower is colorful meanwhile dish is fragrant, soup is fresh, sour and spicy, fresh and smooth. It is totally enjoyable.　　There is a fable regarding this dish. When Wuzetian was the empress, there grows a very large white radish from the garden of Donguan of city Luoyang which is three-inches long, and weights around 36.9jin, the top is green while the bottom is white. Regarding the white radish as miracle, the farmer sent the white radish as a tribute to empress. Empress felt happy on the giant white radish and sent it to the kitchen for cooking. The cook in the imperial kitchen thought for a long time and cooked deliberately. The white radish was made as a soup after added with seafood and fresh chicken soup. When the dish is served, the empress felt so tasty, fresh, tender, smooth, sweet and sour. Because it is in the shape of a bird nestle, thus got the name “Fake bird nestle”. Because the cooking material “the white radish” comes from Dongguan of Luoyang, thus got the name “Teamed white radish with mung bean powder”, later passed around to the public.　　On October, 1972, Prime Minister Zhou accompanied Canadian Prime Minister visit Luoyang. During the visit, the famous cook of Luoyang cooked the dish, he made some skill renovation. He used the egg to make a peony in the middle of dish, vivid and colorful. Prime Minster Zhou appraised this dish for “peony in Luoyang is ranked as top one in the world while there is also a peony growing out of this dish”. Since then, the dish got the name as “Teamed white radish with mung bean powder”.　　In the dish, the white radish is needed to cut into extremely thin silk, after complicated method of three-times steaming and three-time cooling, added with meat soup and top-quality side materials, the taste of the dish is sour, spicy and fresh. The radish silk is chewy and tasty, after trying, it will add lots of appetite to you.

　　Daokou roast chicken　　Daokou roast chicken is a roast chicken from town Daokou of county Hua of northern province Henan. Daokou roast chicken is a well-known cuisine with the most-popular brand name as “Yixingzhang”. Daokou roast chicken is crispy and fragrant, fatty but not greasy. The bone and flesh can be separated by shaking. Regardless hot or cold, it is the same delicious. Daokou roast chicken had a history of over 300 years, started from 18 years of Shunzhi of Qing Dynasty (1661). According to records, initiated over 100 years ago, the business did not run well, until Qianlong 52 year of Qing Dynasty (1787), the owner met an old friend, a cook of imperial kitchen of Qing Dynasty, the imperial cook passed the skill “for tasty roast chicken, eight seasonings with meat soup are needed”. Since then, Daokou roast chicken began popular both domestically and exotic and became a tribute of Qing Dynasty. The manufacture skill was passed around one generation after another generation and had its own unique style. In 1955, in national council of province Henan, cook Zhang passed the recipe of Daokou roast chicken of over three hundred years to the public. In 1981, Daokou roast chicken was reputed as the national high-quality product by ministry of commerce. Daokou roast chicken has the same reputation with Peking roast duck and Jinhua ham and ranked as “the second chicken in the world”.　　After Yixingzhan was quite famous, Zhang, bingyi tested repeatedly, he found a special skill of choosing chicken, killing chicken, shaping the chicken, boiling, using soup and firing. He only chose two-year young chicken. The chicken he found were needed to be kept for a while for alleviating tension and regaining normal condition, bleeding thoroughly, and keeping original color. Both condiments and boiling are key steps. The fried chicken are needed to put into pot, added with proportioned meat soup, condiments, first boiled by big fire, then simmered by little fire. The shape of the chicken is unique too, open the body by sorghum stalk, thus the two end sides of the chicken are in shape of half round. “Yixingzhang” ran business of over three hundred years and passed skill one generation after another generation. Until now it still keeps the original good flavor and bears four unique skills of color, fragrance, taste and mashed.　　People loves Daokou roast chicken for rich taste, crispy, mashed, appropriate salty, fat but not greasy. The newly-cooked Daokou roast chicken has the shape of gold ingot with bright golden-color.　　Daokou roast chicken needs orange peel, cinnamon, clove, angelica, beans, caoguo, Amomum and galangal, those eight condiments. Crispy, soft and mashed are three reasons for Daokou roast chicken so popular. It takes around 3 to 5 hours for boiling chicken with appropriate adjustment of fire. Thus it requires high in cooking skill.　　The flesh and bone of cooked Daokou roast chicken can be separated only by hand-shaking. Regardless Hungary or not, it will add appetites.　　There is a fable regarding Daokou roast chicken. In year Jiaqing of Qing Dynasty, when Jiaqing passed through Daokou, the pleasant smell of chicken got his attention and he asked “where the pleasant flavor comes from?” Then he was served with the roast chicken. After tasting, he appraised for the best taste, pleasant color and sweet flavor. Since then Daokou roast chicken became a tribute to emperor. Zhang, bing and his offspring inherit and develop the excellent skills and maintained “yixingdian” keep original flavor. From 1970s, many governments leaders including Canadian Prime Minister, Zambia president, Denmark Prime Minister all remarked highly on Daokou roast chicken.