Fangzhongshan Spicy Soup
The main ingredients of the spicy soup include spicy soup mix, pepper, chili, cooked lamb (or beef), broth, gluten, vermicelli, and wood ear mushrooms. It is the most common traditional snack in Henan breakfast. Why is spicy soup so addictive? Of course, it has its magical aspects. Its biggest feature is its spiciness, and the spices in the spicy soup are also very rich.
Dingjia Fried Buns with Spicy Soup
Fried buns with oil film and deep-fried dough sticks paired with spicy soup are the true way to eat like a native Henan person. Oil film is another name for deep-fried dough. Fried buns are another major delicacy in the Central Plains region, locally referred to simply as 'fried buns'. They are flat and round in shape, golden yellow on both sides. The filling is made with green onions, ginger, five-spice powder, sesame oil, and fine salt. The dough is fermented wheat flour. The buns are placed in a flat pan for a short time, then a little water is added, followed by a drizzle of sesame oil. After flipping once, they are ready to be served, becoming a beloved delicacy among the people of the Central Plains region.
Xu Ji Heluo Noodles
Heluo, originally made by pressing well-kneaded dough into long, round noodles using a Heluo bed, is directly thrown into boiling water to cook. It is then paired with cooked lamb, chopped green onions, and a broth simmered with spices such as fennel, Sichuan peppercorns, and black pepper. The broth, simmered for a whole day, removes the gamey taste of the lamb and balances its heat, making it very nutritious. The dish is fragrant and not greasy, very delicious. Especially the chili oil and other seasonings, which are unique and complete in color, aroma, and taste.
Guangming Road Lao Huimian
How can you miss Huimian when you come to Henan? Huimian is a type of noodle dish made from high-quality high-gluten flour, complemented by rich broth and various side dishes. The broth is made by boiling premium tender lamb meat and lamb bones (split open to expose the marrow) for over five hours, first on high heat and then simmered on low heat. Seven or eight kinds of traditional Chinese medicine are added during the process, extracting all the essence from the bones. The resulting broth is milky white, similar to milk, hence it is also called 'white broth' by some. The side dishes include shredded kelp, shredded tofu skin, vermicelli, cilantro, quail eggs, etc. When served, it is accompanied by small dishes of cilantro, chili oil, pickled garlic, and crushed chili, making it a true culinary delight.
Lao Hu's Lamb Soup
Although lamb soup is famous in some parts of the country, it is especially popular on a cold morning in Xuchang. After getting up in the morning, having a bowl of lamb soup feels great. The lamb skewers are mainly made by boiling lamb bones in a large pot to make the soup, then cooking the cut meat pieces and cleaned lamb offal together in the soup pot. After boiling, they are taken out, drained, sliced thinly, and placed in boiling water, then poured into a soup bowl with boiling white lamb soup, sprinkled with green onions. A bowl of hot, fragrant lamb soup is ready. Adding chili oil, Sichuan pepper powder, salt, MSG, and other seasonings, finally makes a bowl of lamb soup.
