Henan cuisine

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Henan cuisine
Yu cuisine

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[edit]

Meat and poultry dishes[edit]

English Traditional Chinese Simplified Chinese Pinyin Notes
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