Food & Culture Integrates in Zhengzhou

　　The China time-honored brand Donglaishun was established by Ding Deshan in 1903. He set up a stall in the Dong'an Market of Beijing with a wooden bench and a cart to sell buckwheat cakes and began to use the signboard of "Donglaishun Soup" until 1906. Now its mutton slices cooked in hot pot has become widely known. It is mainly because that Donglaishun selects fresh lambs and cuts them into thin chops. The condiments are very exquisite as well.

　　Address: Southeast corner of intersection of Jingsan Road and Weisi Road, Jinshui District, Zhengzhou City

　　Representative: Quanjude

　　Quanjude was founded in 1864 (the third year of the reign of Tongzhi) .The whole body of the duck is treasure to Quanjude's cook. Besides roast duck, its wings, feet, heart, liver and gizzard can be made into different delicious hot or cold dishes. After years of accumulation, "Quanjude Duck Feast" forms with the representative of mustard duck feet, sautéed duck heart, braised four treasures of duck, hibiscus duck tongue and duck-wrapped fin.

　　Address: No.16, Nongye Road, Jinshui District, Zhengzhou City

　　Cantonese cuisine

　　Cantonese cuisine is one of the eight traditional Chinese cuisines and is originated in Lingnan. It contains three varieties: Guangzhou cuisine, Chaoshan cuisine and Hakkas cuisine, and all have their own characteristics. Cantonese cuisine enjoys equal popularity with French cuisine in the world. Most Chinese restaurants around the world are Cantonese-cuisine-based. Especially

　　Guangzhou cuisine has rich and fine raw materials. The cook has excellent skills, so the cuisine is fresh, tender and appetizing but not light, vulgar or greasy.　Representative: Meiji Restaurant of M Hotel

　　Cantonese are keen on eating, and respect food materials. No matter the dish tastes sour, sweet, bitter, hot, and salty, or is made by frying, stewing, steaming, baking or roasting, it still remain its original freshness and taste. Meiji Restaurant of Zhengzhou M Hotel has a team of chefs and most of them are native Cantonese. Here, you can have a taste of Cantonese authentic soups and exquisite dishes.

　　Address: 5F, M Hotel, No.80 Longhai West Road, Zhongyuan District, Zhengzhou City

　　Representative: A Hai Xiao Guan

　　A Hai Xiao Guan successfully restores Cantonese-style classic food, seizing eaters with taste passing from mouth to mouth. Zhusheng Noodle, an old classic noodle earning a place for southern noodles is made through traditional skills in this restaurant. The dough is kneaded and mixed manually and then made into noodles and wonton wrappers through a large bamboo pole. This kind of noodle was popular in Guangzhou area early in the period of the Republic of China. In the 1950s and 1960s, it was the best choice for Guangzhou people to have a bowl of Zhusheng noodles.

　　Address: Northwest corner of intersection of Zhongyi Road and Dikun Street

　　Zhejiang cuisine

　　Zhejiang cuisine is one of the eight traditional cuisines in China, which is composed of Hangzhou cuisine, Ningbo cuisine, Oujiang cuisine and Wuzhou cuisine. The dishes are small and delicate, and taste fresh, crisp and refreshing. Zhejiang is rich in fish and shrimp and has beautiful mountains and lakes, so the cuisine has beautiful appearance as well.

　　Representative: Yanqiu

　　Henan people who like heavy taste now like fresh and delicate Zhejiang cuisine more and more. Yanqiu cooks Hangzhou cuisine with concentrated attention. You can have a taste of authentic Hangzhou cuisine here without going to West Lake. Let's talk about a classic dish - drunken shrimp at first. Select shrimps with the length of about one inch, and put them into the dipping sauce which is made from yellow rice or millet wine, vinegar, ginger, garlic, salt and sugar. After a while, shrimps become drunk. You can enjoy the freshness of shrimps and the mellowness of wine at the same time.　Address: F5, Zone C, Jinyi Town, Intersection of Tongbai Road and Mianfang Road

　　Sichuan cuisine

　　As one of the eight cuisines of China, Sichuan cuisine has rich raw materials and tastes. This kind of cuisine is famous for its pungent and spicy taste, which integrates the characteristics of cuisines all over the country and learns widely from others' strong points. Therefore, Chengdu, the capital city of Sichuan Province, is awarded the honorary title of the world's food capital by the United Nations Educational, Scientific and Cultural Organization.

　　Representative: Huabu Restaurant

　　Huabu Restaurant has classic Sichuan dishes, like Mao Xue Wang (boiled blood curd), dry-fried cauliflower, Grandma's chicken feet porridge, corn pancake, Laoma wonton, chicken with pickled pepper, shredded chicken buckwheat noodles, fish with chili bean sauce, brown sugar glutinous rice cake, Bangbang chicken, Geleshan peppery chicken, crispy shrimp, bacon eggplant roll, double cooked pork slices, Huabu Tofu pudding with meat, etc. The most memorable is secretly-made filefish, which is delicious with slight sweetness and sour and has few fish bones. The cold pot Chuanchuan has different meat and vegetables. Although it looks like a pot of spicy oil, it is moderately spicy in fact, which is suitable for people of all ages. Of course, do not forget to have a taste of the brain which is deeply loved by Sichuan people.

　　Address: Guiren Street, Blue Castle Bay, Intersection of Dongfeng Road and Wenbo Road

　　Hubei cuisine

　　Hubei cuisine can be cooked in many methods, like steaming, simmering, frying and baking, etc. The main dishes in folk may be simmered soup, steamed vegetable, meat cake, fish ball and rice snack. But what really attract foodies are Wuhan specialties, like strong-smelling preserved dried bean curd and stinky mandarin fish.

　　Representative: Shangxianju

　　With old-style environment and simple decoration, Shangxianju is like an old-style tea house of Hubei. The dishes here are based on authentic Wuhan cuisine. You can find the most famous Huangpi seafood, three delicacies wrapped in tofu skin, steamed Wuchang fish and spicy and sour lotus in this restaurant. It is necessary to order three delicacies wrapped in tofu skin if you come to this restaurant. The carefully crafted meat and sticky rice wrapped in a thin wrapper are fried into golden color, appetizing, soft and waxy.

　　Address: West Side of Zhengqi Street, 100m North to Intersection of Zhengqi Street and Nongye Road

　　Hunan cuisine

　　Hunan cuisine is one of the eight long-history cuisines in China, which has become a style of cooking early in the Han Dynasty. It is mainly composed of three local flavors in Xiang River basin, Dongting Lake area and western Hunan area. Hunan cuisine is delicately cooked and rich in taste. Much oil is used when they are cooked, and the color is heavy. It focuses on spicy, fresh and soft in the taste. The main cooking method is simmering, stewing, drying, steaming and frying.

　　Representative: Old Changsha Guan Zi Lou

 

　　You cannot miss pork braised in brown sauce, Chairman Mao's favorite, when you come to a Hunan cuisine restaurant. It has bright color and is fat but not greasy. It seems to be appetizing. You can eat a lot even if you do not like fat meat in usual. Old Changsha Yipin Guan, which has the same name with the restaurant, is a special soup pot. It has exquisite food materials, small pieces of ribs, black-bone chicken and squid. They are stewed on the small fire until the soup becomes white. We can say that vinegar-pepper chicken giblets, steamed fish head with diced hot red peppers and shredded pork with vegetables give full play of the peppery taste of Hunan cuisine, which is the so-called "unhappy without pepper".

　　Address: Southeast Corner of Intersection of Jingqi Road and Weiyi Road

　　Northeastern Chinese cuisine

　　The characteristic of Northeastern Chinese cuisine is that one dish has a lot of tastes but the sweet taste and the saline taste are well-defined. The main cooking methods are frying, quick-frying, braising, baking, steaming and stewing. Straightforwardness is the main feature of this kind of cuisine.

　　Representative: Birch Forest · Harbin Style Restaurant

　　You will feel like you are in the northern part of China when you come to this restaurant because the decoration is Harbin style and so does the costume of waiters and waitresses here. Especially Moli stewed fish will remind you of Moli, a beautiful village along the bank of the Songhua River. The fish has few fish bones and is fresh without fishy taste. You can dip it into the sauce before eating, and it will taste a little sweet. Tofu in the stewed fish is so tender that it will break if you use the chopstick a litter harder.

　　Address: Southeast Corner of Intersection of Nongye South Road and Yulin North Road

　　Xinjiang cuisine

　　Xinjiang diet is relatively rich in raw materials, including vegetables, fruits, fish, meat, etc. The cooking method and flavor of vegetables are basically same as other cuisines. The difference is mainly in the meat because Xinjiang has unique cooking habits for meat. Xinjiang cuisine is Muslim-dish-based. The main meat material is red meat and is cooked through quick-frying, roasting, rinsing, baking, pasting, frying and steaming. The famous dishes are roast whole lamb, braised chicken with potato and green pepper, braised lamb chops with Nan-bread and mutton eaten with hands. The taste is spicy and sour.

　　Representative: Northern Xinjiang Restaurant

　　At least half of the eaters going to this restaurant are directed at its shashliks. One person can eat ten strings on average. There are also Xinjiang grape fish seasoned with tomato juice, Xinjiang yoghourt with an aroma of Hami melon, Saiwai rice crust which looks like Chinese rice pudding and Xinjiang hand pilaf which is fragrant but not greasy in this restaurant. Of course, if there is still "room" in your stomach after eating these specialties, you can have some noodles soup or crusty pancakes.

　　Address: F4, Huiji Wanda Plaza, 500m West to Intersection of Wenhua Road and Kaiyuan Road.