Chinese Food 中国美食

Kaifeng sweet-potato paste 炒红薯泥

The result is rich, silky and distinctly sweet, with a soft roasted-root aroma rather than the texture of a loose soup.

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Geji braised flatbread strips 葛记焖饼

The result is moist, substantial and richly seasoned, with tender pork and a firm wheat bite.

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Taikang braised pork hock 太康肘子

The result is rich, sticky and tender, with firmer lean sections within the soft outer skin. A little sauce goes a long way.

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Puyang rolled cold starch sheets 濮阳裹凉皮

The wrapper is smooth and elastic, contrasting with crunchy vegetables and spongy gluten. Chili, vinegar and sesame-based sauces may dominate the flavor.

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Anyang fermented-bean congee 安阳粉浆饭

The fermentation gives a noticeable sour aroma, while the grains provide a soft, filling texture. It is savory rather than a sweet rice porridge.

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Kaifeng hot-fried starch jelly 开封炒凉粉

Expect a slippery, yielding centre with stronger flavour on the outside. The temperature and browned edges distinguish it from a cold liangfen salad. Garlic and fermented seasoning can be more prominent than chilli.

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Xin'an hot-water dough dumplings 新安烫面角

Expect a supple wrapper surrounding a moist savoury centre. These are not meant to have the crisp underside of potstickers or the fluffy bread texture of a yeast-raised bao.

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Wangu lamb noodles 万古羊肉面

The noodles provide a chewy staple against the warming lamb flavour. Pepper or chilli can be added without defining every bowl.

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Hua County layered silk-thread buns 滑县缠丝火烧

The surface is toasted and crisp, while the inside breaks into finer strands and layers rather than a uniform bread crumb.

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Luoshan pork-intestine soup 罗山大肠汤

The intestines have a resilient bite and a pronounced savoury flavour; tofu, when included, brings a softer texture.

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Henan-Style Big Yellow River Carp 豫式黄河大鲤鱼

Henan-Style Big Yellow River Carp (豫式黄河大鲤鱼) covers Henan's classic ways of cooking carp from the Yellow River.

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Pan-Fried and Braised Fish Head and Tail 煎扒鲭鱼头尾

Pan-Fried and Braised Fish Head and Tail (煎扒鲭鱼头尾) is listed among the local specialties of Henan. The name includes 鱼头 (fish head). 煎 describes pan-frying.