Do you have any delicious recommendations in Qixian County? Friends who want to know more must read the following. I hope it will be helpful to everyone!
Qixian Pickles
Qixian County, Kaifeng, Henan is the hometown of pickles. It is famous at home and abroad for Mojia pickles. The pickled radish is bright red in color, salty and sweet, with rich sauce flavor and sweet potato flavor. The mud fragrance is not greasy and is widely circulated to this day.
Mingdetang Mo’s pickles were created in 1815 during the Jiaqing period of the Qing Dynasty. Mr. Mortesson innovated and brewed them based on the original ones. It has a history of nearly 200 years. Mo's pickles are the leader in the pickle industry in Kaifeng. Its unique production method and unique geographical location have won the appreciation of the broad masses of the people since its launch, and its reputation has spread far and wide at home and abroad. At the same time, it is also an essential gift for every household in Qixian County to visit relatives and friends, and to give gifts to relatives and friends. In 1938, it won the Famous and Excellent Product Award along the railway line and was recognized by the people. Moh's pickles are not only well-known in China, but also recognized abroad. In 1938, Japanese Prime Minister Tanaka specially sent people from Japan to Kaifeng to order Moh's pickles. Mo's Sauce Garden is one of the famous sauce gardens in China with a long history, the Kingdom of Oriental Food. Made using traditional crafts and ancient methods. Brewed with natural soybean paste, fresh vegetables and multi-flavored spicy Chinese medicinal materials, it has a unique flavor, color, aroma, taste and shape, and has the characteristics of salty, sweet, crisp and tender, fresh fragrance, relieving greasiness, increasing food intake, refreshing and appetizing, etc. .
The business scope is as follows: pickled carrots, pickled cucumbers, pickled melons, soy peanuts, soy powder, pickled eight-treasure vegetables, soy nectar, sweet potato puree, black and white potato puree (containing traditional Chinese medicine ingredients), soy sauce Vacuum flexible packaging series of pickles such as nepeta, soy leek flowers, soy lettuce, catkins, soy pepper, soy beans, watermelon soy beans, sweet noodle sauce, spicy beef sauce, etc. Longting brand pickles were created during the Jiaqing period of the Qing Dynasty and were listed as palace tributes. It is made by using traditional techniques and naturally drying the sauce. The finished product is "bright in color, crisp and fragrant, rich in sauce, moderately salty and sweet, sweet and tender", and is known as the "Qiguo pickle". It does not contain any chemical ingredients and is a natural green food. It has excellent health care functions for the human body and is suitable for all ages. It is a great banquet for entertaining distinguished guests and a great gift for relatives and friends!
Over the past 200 years, Qiguo pickles have become famous at home and abroad for their unique flavor, strong sauce aroma, sweetness, tenderness and crispness. They are ranked among the four famous dishes in China and won the Silver Award at the First China Food Expo. Exported abroad, it has been well received by consumers. It was named "Henan Quality Brand Product" by the Henan Provincial Tourism Bureau and obtained: "China Quality Inspection Certificate". During his visit to China in 1972, Japanese Prime Minister Kakuei Tanaka requested to eat Qiguo pickles and praised the "Longting" brand pickles: "The pickles are rich in flavor and always aftertaste, and the sweetness is sweet in dreams." For a long time, Longting brand pickles have been exported to Japan, South Korea, Russia and other countries, and have been well received by consumers.
Qi Guo Worried Skin Elbow
Qi Guo Worry Skin Elbow is also Zongdian Elbow. It uses pig's front knuckle as the main ingredient, and is carefully cooked with aniseed and Chinese herbal medicine using multi-year-old soup. The biggest difference from other elbows is that it uses the pig's front elbow bone and meat as one piece. The newly served Zongdian elbows look golden and translucent, and are elastic when picked up with chopsticks. They taste delicious but not greasy, and the elbow bones are crispy and fragrant.
In the 1980s, my country implemented reform and opening up. Zhang Xingfeng, who was working at the Zongdian Township Finance Office at the time, resolutely resigned from his comfortable job in a government agency after fully understanding the party's policies, and returned to the old business of killing pigs, selling meat and cooking elbows passed down from his ancestors. He worked there for more than 20 years. Year. For more than 20 years, Zhang Xingfeng has inherited the art of cooking elbows from his ancestors, visited and sought advice from famous old Chinese doctors, and added more than 20 flavors such as jujube, honey, and wolfberry to the original cooking ingredients. Chinese medicinal materials make the cooked elbow not only have beauty and beauty effects, but also benefit the liver, moisten the lungs, and nourish yin and yang. Therefore, Zongdian pork elbow is often jokingly called "beauty dish" and "health dish".
Due to the delicious color and delicious taste of Zongdian’s “Qiguo Youpi elbow”, many people must eat “Youpi elbow” when they go to Zongdian. It would be a pity not to be able to eat Zongdian’s elbow. .
Many Zongdian people (or Qixian people) who live in other places will definitely ask to bring Zongdian elbows when they hear that people from their hometown are visiting. Not only the people of Qixian County are in love with the freshness and deliciousness of Zongdian elbows, but also many diners from Suixian and Taikang towns adjacent to Zongdian Township are constantly coming here. Not only did they come to eat, but they also brought guests. As a result, more and more outsiders fell in love with Zongdian Pork.
In order to expand operations and meet the needs of more diners, Zhang Xingfeng moved his family's elbow restaurant to Zongdianji a few years ago and named it "Sanyi Hotel". The third one in Zhang Xingfeng's ranking ; Yi means loyalty and hospitality. At present, the Sanyi Hotel sells dozens of elbows every day in the off-season. In the peak season, especially during the New Year and holidays, the restaurant is open 24 hours a day. Usually, the hotel’s dozen or so private rooms are full every day. Except for a few people from Qixian County, the diners come to meet each other. Most of them are guests from neighboring counties and towns.
Qixian Sauce Carrots
Sauce Carrots Origin: Qixian County, Henan, China.
The days when sweet potatoes and radishes were staple foods and main dishes have become a thing of the past. Occasionally eating it is mostly for the purpose of trying something new and for nutritional needs, not for the need to satisfy hunger. However, the skilled craftsmen in Qixian County refine the sweet potatoes into sweet potato puree and pickle the radish into soy carrots, and the taste is quite different. Anyone who has been to Qixian County and tasted these local delicacies will praise the unique ingenuity of Qixian people.
The sauced carrots in Qixian County are outstanding. The preparation is very simple. Wash the first carrots, remove the skin, and marinate them in noodle sauce for two months. Then take out the radish, roll it in the flour bag, and put the flour-coated radish back into the sauce. After pickling, the radish meat is tender, crispy, sweet and salty. Its color is like red agate, crystal clear and red. It is said that the reason why the pickled carrots in Qixian County are delicious is mainly due to the carrot itself. Foreign carrots have large xylem, yellow core and red exterior. Qixian carrots have small xylem, spindle-shaped appearance, purple-red color, from the core to the skin.
The reason for the different varieties of carrots is that there is a local legend: In ancient times, there was a young man named Mo Chun who sold pickles in Qi County, and a young man named Wu Po who grew carrots. One grows radishes and the other pickles them. The two have a deep friendship. They are like brothers, and neither one can live without the other. One day, Wu Po died of a sudden illness. Mo Chun was so painful that he cried in front of the grave for three days and three nights. On the night of the third day, Nanhai Guanyin descended to earth, marked out two acres of land with a golden hairpin, and asked Mo Chun to cultivate it carefully. Mo Chun endured his grief and followed Guanyin's instructions. As a result, the carrots he planted were bright red in color, which was completely different from the carrots from other places. The two acres of land demarcated by the gold hairpin are now the three villages of Dongpo Wu, Xipo Wu and Qianpo Wu in the northeast of Qi County.
Later, some people tried to introduce carrot varieties from this area, but no matter how carefully they were cultivated, the carrots that grew still did not taste like the original varieties; this was probably due to the different soil and climate from Po Wu San Village. Bar.
Sauced carrots are not only a side dish that people love to eat every day, but also a flavorful dish for entertaining guests at banquets. At the same time, it is also a good gift for relatives and friends.
If you travel to the Central Plains, it would be a pity not to try the Qixian sweet potato puree and pickled carrots with the local flavor of the Central Plains.
Allusion: It is said that this pickle was created during the Jiaqing period of the Qing Dynasty and has a production history of more than 170 years. At that time, there were many workshops making pickled carrots and pickles in Zha County, but only the "Wu Family" pickled carrots were the most famous. According to legend, the first person in the Wu family who could pickle this kind of pickles had four sons. The first three sons were all smart and capable, but the fourth son was crippled and relatively stupid. Mr. Wu was afraid that his fourth son would not be able to make a living a hundred years later, so he only passed on the method of frying pickled carrots with salt in the sweet noodle sauce to his fourth son. After the old man passed away, the eldest brother, the third child and the third child had to ask the fourth child to stir-fry salt if they wanted to make carrot pickles. Otherwise, their sweet noodle sauce would not be made and the pickled carrots would not be pickled well. Although the fourth child is physically disabled, his life-long living problems are guaranteed because of his unique skill of frying salt. To this day, there is still a proverb circulating in Qixian area: "Having only one skill is better than having ten thousand gold in the family."
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Characteristics: bright red color, delicate and oily texture, salty and sweet taste, sweet and salty taste, rich sauce aroma, crisp and delicious, unique flavor.
Craftsmanship: Qixian County The pickling process of pickled carrots is not complicated. This kind of pickled carrots are made from carrots produced in Dongpo Wu, Xipo Wu and Houpo Wu villages. After strict selection of ingredients, they are washed and peeled, and the top and bottom parts are cut off. Put the thin tail into the sauce jar and marinate for two months. Then take it out and put it in the sauce jar to continue marinating. Stir it every half a month. It will take more than half a year to pickle the pickled carrots. The whole body is transparent, the meat is tender and crispy, it tastes salty and sweet, and has unique characteristics.
Awards: It was rated as a quality product by Henan Province in 1982; it was rated as a quality product by the Ministry of Commerce in 1983. p>