Puyang is one of the cities with the ultimatum to high-speed rail in Henan. Because of the underdeveloped transportation, Puying’s unique delicacies are only circulated in the local small circle, and the only one going out is Liangpi.
But Puyang is more than just Liangpi. Although it hasn't been established for a long time, there are so many delicious foods in Puyang, each of which is unique and delicious.
come to Puyang, you must drink these kinds of soup
in Puyang, there are several kinds of soup that you have to try. The first thing
does my part is Baihu spicy soup.
In the streets and alleys of Puyang, you can see stalls selling Baihu spicy soup everywhere.
The usual hot and spicy soup is dark, but this bowl of hot and spicy soup is not ordinary. The plain white color is floating with gluten, kelp and peanuts. Smell it, it has a light aroma, but when you drink it, it tastes very good. interesting. The gluten in
is washed by hand. It is very chewy and brushed. What many people like most is the gluten inside.
is mixed with the hotness of white pepper, the sourness of vinegar, and the fragrance of sesame oil. Especially in the cold morning of this season, I eat a bowl of hot Baihu spicy soup for two yuan, and the whole body is warmed up.
In Puyang, Baihu spicy soup has many combinations.
Egg cloth bag with Baihu spicy soup, Laoyatou with Baihu spicy soup, Dabaozi with Baihu spicy soup, oil cake with Baihu spicy soup...
egg cloth bag is also unique to Puyang.
The wide fried dough sticks are fried until golden on both sides, poke a hole in the middle, pour egg liquid, and re-fry, a bit like Zhengzhou fried dough sticks with eggs, but the egg bag is square. Z2z
frying this thing requires a certain skill. After the fire is over, the dough will turn black and the appearance will not be good; if the fire is not allowed, the eggs inside are not cooked. The locals call it "heart-boiled".
However, there are also many people who like to eat this kind of uncooked eggs, especially the flowing soft-boiled eggs, eat them in large mouthfuls, the fishy smell of the eggs and the deep-fried aroma are more graceful.
A mouthful of an egg cloth bag and a mouthful of white Hu spicy soup.
Guatou (gua) is also a perfect match for Baihu spicy soup. Puyang also has noodle mop and hemp soup. In short, it is something similar to oil-moon tou. Z2z
diners are especially concerned about the old taste that lingers on the tongue. Everyone has their favorite hot and spicy soup and Laoyutou restaurant.
The old raven head is different from ordinary fried dough sticks. The dough will be round and round like a crow's head after the dough is placed in the pan.
is browned and crispy, the upper part is white and shiny, and the head of the old morrow after biting it open is a honeycomb-shaped hole.
Because of this, the old puddle head that can suck up the white Hu spicy soup has become the darling of Puyang breakfast.
Another Puyang-specific bean foam is also a good breakfast for old Puyang people.
A bowl of bean foam can bring people closer to the unique atmosphere of Pucheng.
Puyang people call thick soup "cha", and chao and glutinous rice are the words of Puyang people.
and the bean curd must be able to withstand temperament, cook slowly, the star anise and pepper powder added to the millet noodles accentuate the strong medicine gas of the aniseed, peanuts, kelp shreds, tofu diced and green spinach leaves are served. At that time, pour the fried green onion in another pot, and then sprinkle a small handful of sesame seeds on it, and you're done.
Take a sip of bean foam, fragrant!
is a must-eat bowl of soup. It is battered and absolutely delicious.
is a bit like gnocchi soup. Puyang batter contains vermicelli, minced pork, leeks, and green onions. Each bowl is tempting and sticky. It can be used as a dish and a staple food, which is very convenient.
The most battered bun is the high-pitched bun. Break a piece of steamed bun and put it in a bowl. The battered aroma penetrates into the steamed bun. Take a bite and eat it. It will make you appetite. If it is fragrant, you want to cry.
It is said that although the batter soup is thick, it does not use starch, so it is not thin with chopsticks.
Huaji soup is an indispensable main dish for local birthday banquets.
is crispy pork fried with pork tenderloin, sour soup with leeks and yellow coriander, hot spine soup, suck in a mouthful, and the smooth and tender glutinous meat will enter your mouth, and a hot stream of warmth flows in The chest is so hot that I feel extremely comfortable.
(Photo: Qingzi)
is eating fast, even hot to tears, but the heart is still warm, cheeks and teeth are fragrant, because this dish is simple and easySo it is deeply loved by Puyang people.
Of course, you can't just drink the soup when you come to Puyang, you have to be hard.
When coming to Puyang, what are the three must-eat foods?
Some people jokingly claim that there is a kind of bun, you can't finish it even if you are tired.
Puyang’s most famous snacks are Zhuangmo and Liangpi. A foreigner once ate it and fell in love instantly, saying it was "Central Plains Pizza".
Don’t look at the thick and big steamed buns. In fact, the skin is very thin and full of fillings. The meat and spring onion noodles are mixed with eggs. Just bite it down, not to mention more satisfaction.
(photographed by Qingzi)
Zhuangmo is deep-fried in a special fryer. The skin of good Zhuangmo is tender, fragrant and not greasy. It is not comparable to meat pies in other places.
Puyang’s signature snack Liangpi, whether in Henan or Puyang, the Liangpi sold is estimated to be able to wrap the earth. There are two types of
Liangpi in Puyang. One is wrapped in coldpi and eaten with it, and the other is mixed with coldpi. Z2z
But did you know that Liangpi has been popular in Puyang for more than 30 years, and it has left Puyang and entered the world.
Everyone knows that Puyang was a city built because of oil. At that time, a machinery factory in Qinghai moved to Puyang in the 1980s. Later, the factory closed down and workers set up cool leather stalls to survive.
In order to accommodate the taste of the Central Plains people, the people in Northwestern China thinned the cold skin, enhanced the aroma with chili, and added slender cucumber, cooked peanuts, and gluten. The Puyang people fell in love with the cold skin, and the cold skin changed the stomach of Puyang people.
The authentic Puyang Liangpi is superbly made. According to my Puyang friend, he traveled all over the country and the Liangpi he had eaten was not as good as Puyang.
Puyang also has a rap dedicated to writing Liangpi. Everyone in Puyang knows:
tender seven rice no
tender seven rice no
no eating column
no eating column
go, let’s go to seven rice and
seven times. Seven times
is not too many. Seven following
Oh, just pull
at seven o'clock, you want to go at seven,
seven cool leather bar
,
boss, come three Liangpi. To roll out.
Put more cucumbers instead of coriander, and add more peppers.
put some more chili.
...
is another mixed dish, which is also a Puyang specialty. It is equivalent to a stew dish, with vermicelli, cabbage, pork, tofu, and croquettes in the broth. The ingredients of
miscellaneous mix are not necessarily, depending on the chef's selection. Every Puyang person has a mixed dish in his mind.
You can see this dish when you go up to restaurants and down to hundreds of ordinary people.
Without these snacks,
Puyang people's life is not good.
is a neighbor of Anyang, so Puyang people also eat enema. The
enema is filled with pig blood. There are two methods: fried enema and roasted enema. The
burning enema is boiled, take a bite, the blood clot in the middle tastes smooth and tender, and the outer skin is firm and chewy.
is especially spicy, it tastes really refreshing.
(Photo: Qingzi)
fried enema, the soul is to pour a large spoonful of garlic juice, crisp outside, tender inside, full of flavor.
(Photo: Qingzi)
strongly recommend you to eat! It's not dark at all!
enema has a kind of irresistible temptation, the kind you will think of if you don't eat it for a while.
is on the streets of Puyang, you can also try the double sesame fire.
The so-called double hemp means that both sides (in fact, the whole fire) are covered with sesame seeds. The taste is crisp and burnt, and the mouth is full of scum. The predecessor of
was the "new sample full of hemp" in the "Hubingdian" in the Northern Song Dynasty. In Puyang, it had a long-term PK with Shuijianbao, and it was difficult to distinguish the outcome. The
double sesame fire has developed from the most traditional five-scented flavor to salt and pepper, and now all kinds of sweetness, which is really amazing.
If you want to drink a little wine, you have to pair it with Puyang sausage, which Puyang people love to eat.
has its own characteristics in spicy and spiced flavors. It is crispy on the outside and tender on the inside. You can cut a sausage and have a drink. It is really beautiful.
There is still bad fish!
If you want to eat fish but are afraid of fish bones, don't worry if you eat Puyang fish.
Puyang is next to the Yellow River and also eats Yellow River carp. Others eat fresh fish, but Puyang people don’t. The bad fish is fragrant and tender with rotten bones.
marinated the fish in braised chicken soup for one day and one night. Because it was simmered on a small fire, the appearance of the fish was intact, but the bone spurs were already crisp and all kinds of flavors were saturated. The fish meat is fresh and tender, and the fish bones are crisp and fragrant.
loves sweets, you must know the sticky dough.
millet noodles are steamed and crushed, mixed into dough, pressed into round skin, put in jujube paste filling, kneaded into buns, pressed into flat round noodles, and fried until persimmon yellow. When eating
, sprinkle with rose candies, which is charred on the outside and tender on the inside.
says one thousand, ten thousand, why don't you come to Puyang to have a look?
(Wang Xiaomi: writing)
(XIAXIA: format)
Source: Yu Ji
Editor: Zheng Mengmeng Cai Zhanlei
Chief Editor: Hong Bo
