Henan cuisine

Henan cuisine
Chinese 河南菜
Yu cuisine
Chinese 豫菜

Henan cuisine, also known as Yu cuisine, is derived from the native cooking styles of Henan Province in China. It is a cross between Jiangsu cuisine, with which it shares the trait of selecting ingredients according to the four seasons, and to a lesser extent, Beijing cuisine, from which it adopted many cooking methods. The result is that Henan dishes are very seasonal, and taste lighter in comparison to Beijing cuisine, similar to Jiangsu cuisine.

Some characteristics of Henan cuisine include:

  • The wide use of onions.
  • Pork is the most commonly used type of meat in Henan cuisine but is seldom served in soups; mutton and lamb are mainly served in soups.
  • Rice is the major food, but Henan cuisine is unique in that rice is served with oil produced from animal fat (though this practice is diminishing due to health concerns).
  • Although noodles are cooked similarly to other northern Chinese cuisines, Henan cuisine is unique in that it uses rice vermicelli, which is mostly used in Southern Chinese and Southeast Asian cuisines.

Henan dishes and street foods

Meat and poultry dishes

EnglishTraditional ChineseSimplified ChinesePinyinNotes
Baked Carp and Noodles over a Low Fire鯉魚焙麵鲤鱼焙面lǐ yú bèi miàn
Henan-style Egg Cooked in an Iron Pan鐵鍋蛋铁锅蛋tiě guō dàn
Laocaiji Wonton老蔡記餛飩老蔡记馄饨lǎo cài jì hún tun
Stir-fried Three Crisps一爆三脆一爆三脆yí bào sān cuì
Braised Mutton and Noodles羊肉燴麵羊肉烩面yáng ròu huì miàn
Luoyang Swallow Dish洛陽燕菜洛阳燕菜luò yáng yàn cài


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