For several thousand years, the chefs of Henan have created dishes that pay homage to the emperors of China's various dynasties, several of which set up their capitals here in ancient times. Archaeological digs in Zhengzhou have turned up Neolithic utensils and kitchen wares, and the vivid frescos in Xinmi City's Dahuting Tombs depict scenes of boiling meat and butchering poultry.
The continuance of these culinary traditions is apparent in the Henan Cuisine (also called Yu Cuisine) of today. Imperial-sounding dishes such as Peony and Swallow Vegetables, Shredded Jade Fish, and Lotus-Carved Cucumbers appear on menus across the city.
Soups and broths are paramount in Yu Cuisine, with many experts agreeing that while "an opera singer's career depends on his voice, a chef's career hinges on his soups". Ingredients used in soup preparation must be washed twice and twice put into the pot. Clear broths should be transparent enough to allow the bottom of the bowl to be clearly seen, but thick soups should stick to the lips.
Henan, like the rest of China, has each local food relegated to its appropriate season, with such folk adages as "Thin eel and hoof-turtle should be eaten every March and April", and "Chicken is best to eat when the millet is ripe in the fields". The Chinese believe that eating seasonally is beneficial to health.
Next to Erqi Binguan, is Hao Chi Jie (Delicious Food Street; Jiefang Lu), a small market good for cheap snacks. Jinshui Lu is also worth exploring for its selection of bars, coffee shops and restaurants.
☆ Food●
Liyu Sanchi (Li Yu San Chi)
Liyu Sanchi (Three cooking methods of Cyprinoid) is the famous Zhengzhou traditional dish. The Cyprinoid, a type of Carp from the Yellow River is soaked in fresh water for two or three days prior to cooking to remove the earthy smell. A Cyprinoid is cut into three, with one fillet being fried; the other cooked with Sweet and Sour Sauce. The rest of the fish, its head and tail are boiled together with radish slices to make a tasty and nutritious soup. After you have enjoyed the fish, you can mix some noodles with the remaining sweet and sour sauce.
● He's Noodles Braised with Mutton (He Ji Hui Mian)
Mutton-braised noodles are a Zhengzhou treat. Eat them as an inexpensive snack or as a meal. Local legend says that Mutton-braised noodles came into being during the Sino-Japanese War, when renowned local chef Zhao Rongguang would hurriedly stir together noodles and mutton soup in between Japanese air raids.
Add: 3 Renmin Lu, Jinshui District, Zhengzhou
Tel: 0371-66228026
● Tube Chicken (Ma Yu Xing Tong Zi Ji)
Tube chicken has been a famous dish since the Qing Dynasty, when Ma Yuxing opened a tube chicken store in Kaifeng, Henan Pronvince. The store was moved to Zhengzhou in 1954 when Zhengzhou became the capital city of Henan Province. Tube chicken gets its odd name because the slices of chicken curl into the shape of a tube after they're cooked.
☆ Restaurants
● The Canton Garden Restaurant
For a taste of class, head over to this Cantonese restaurant located inside the four-star Sofitel hotel and overlooking the hotel gardens. It serves a traditional selection of Hong Kong dim sum.
Add: 289 Chengdong Lu, Jinshui District, Zhengzhou
Tel: 0371-65950088
● Yuexiu Restaurant
It is a good seafood restaurant. The average price is about RMB 200 per person.
Add: on the east part of Jinshui Lu, Jinshui District, Zhengzhou
Tel: 0371-65927999
● JIN BAI WAN Roasted Duck -- Zhengzhou Branch
Chain restaurant specializes in Beijing Duck.
Add: intersection of Nongye Lu and Shakou Lu, Zhengzhou
Tel: 0371-63868066, 63868088