This article**: Extreme Things.
Jiwu Junyu: Henan breakfast, soup open the way, carbs finish.
*: Authentic scenery (ID: didaofengwu).
Author: Zhan Yimeng, zxz
If the fireworks in the world fall on the breakfast in Henan, it is eight words:Hot soup with cakes, wet and dry
Hu spicy soup with fried buns. (Photo |.)Wang Yiqi, Figure |Picture Worm Creative )
In this thick land,Taihang is majestic, the Yellow River is flowing, and the plains are vast。Henan asChina's No. 1 wheat producing area, realizedBreakfast carbs free。Hu spicy soup and braised noodles are simply not enough to sum up the vastness of Henan cuisine, much moreCake and breadwithSoup, soup, water, waterThe gourmet cps of different cities that make up them shine at the breakfast table. Combination of wet and dry, meat and vegetablesThe exponential energy of breakfast has a rechargeable and healing effect. 
Huge Puyang Zhuang Bun. (Fig. |.)Visual China )
"Take a bite, take the taste." Henan people's breakfast, true!
Henan people can drink very early in the morning!Northerners don't drink much soup?The people of Henan did not agree. In the early morning of Henan people, it can be used100 kinds of soupsStart your day with an energy start. 
Hu spicy soup is just a corner of the Henan soup universe. (Photo |.)Light and shadow humility )
Luoyang and Kaifeng,The two ancient capitals are also two "soup cities". Henan breakfast only has spicy soup?Big mistake!Especially in Luoyang and Kaifeng, there are countless delicious soups waiting for you to get up. "Morning water mat" is a must for life in Luoyang。Luoyang people like to use it"Drink soup meow".to express morning greetings and warm reminders"Drink soup at 7 o'clock (original flavor), drink oil at 8 o'clock (rely on oil to taste), and drink water at 9 o'clock (clear soup and low water)"., this is the sincere care of Luoyang's relatives and friends - tell you to hurry up and drink soup!
Luoyang mutton soup, tumbling in the pot. (Photo |.)Scholar of woodcutter )
In Luoyang, the choice of broth is amazing. "A bowl of beef soup is not appropriate for a fairy"., boiled over high heat with the leg bones of the yellow cow, floating on the soup noodlesButterIt shows the deliciousness of the soup and soaks people in the soupSheep bone marrow and collagen stewedLamb brothIn the morning, as soon as you lift the pot, you can harvest the most authentic richnessThe milky white color is the ultimate result of a fatty lamb stew
Luoyang beef soup, fresh and mellow. (Photo |.)Nele, Fig. |Picture Worm Creative )
"Dragon meat in the sky, donkey meat on the ground"., in a good soup shop in Luoyang, it is sold dailyDonkey brothA thousand bowls are by no means legendary. The clear soup made from fresh donkey bones is adjusted with the seasonsWarm up in winter and get hot in summer, and the unique donkey white blood. If you catch up with the heavy snow in Luoyang,Be sure to wake up early and drink a big bowl of donkey brothIt's too comfortable!
Luoyang donkey broth and shredded cakes go well together. (Photo |.)Scholar of woodcutter )
Vegetarian soupIt seems to be simple, but it does not affect its status in Luoyang breakfast at all. A bowlTofu soup, boiledTender tofuFried tofu, or there isStir-fried tofu, water tofuParticipate, use minced ginger to enhance the flavor, making it difficult to resist. 
Luoyang tofu soup, tofu lovers ecstatic. (Photo |.)The snow is too white, figure |Picture Worm Creative )
Don't turn the soupNot only is it delicious, but it's also fun. Pour the mung bean paste over the pan (ào)., rolled out like a pancake and turned into a crispy mung bean pancake, because it can be cooked without turning over, it becomes "not turned". Crepes again withShrimp skin, tofu skinScalded hotLocal chicken stockAs soon as it is rushed, the soup is sour and spicy and refreshing, and there is the bean aroma of the cake. 
The mung bean pancakes in the soup absorb enough water. (Photo |.)The sea of clouds is a long road, Figure |Picture Worm Creative )
Luoyang people call "light" "sweet"."Sweet" soup refers to the original flavor without salt or green onions。After drinking the beef sweet soup, I passed the first level;Enter the salty soup link, add salt, coriander, green onions, and spicy seedsThe soup then becomes more intense。Diners drink non-stop,When there is some soup left in the bowl, the store came to add it with a comprehension, and the old people know the rules of soup best"One bowl is sweet, two bowls are salty, and three bowls are filled with chili salt".
When the soup comes out of the pot, you can smell the rich aroma. (Photo |.)The sea of clouds is a long road, Figure |Picture Worm Creative )
Tangdu Luoyang also researched a setHot soup + cakes** Breakfast Combo Set. Luoyang people uphold"Lean meat, crepes, raw soup".The principle of will be burnt yellow and flexibleSoak the thin steamed bun in the soup without turning over, friedSoak the meatballs in donkey brothFlatbread and pot helmet soaked in lamb soup……The most classic is nowhere elseShredded cakes soaked in beef broth。The bread is baked very thin, cut into strips, piled on a small plate, and soaked in the fragrant beef broth, and the shredded bread absorbs the soup.
The shredded patties have been soaked in the beef broth. (Photo |.)Nele, Fig. |Picture Worm Creative )
Kaifeng people's sense of the season begins with a bowl of soup every morning。The sky was bright, and the mist in the soup restaurant flew together with the heat of the soup, like a fairy cave, and the soup guests waited for the soup to dispel the hazy sleepiness. In the early autumn morning, start with a bowlChicken blood soup。The chicken blood is soft and tough, the chicken liver is fragrant and glutinous, plusChicken kidneys, chicken intestines, chicken bellyand other accessories, pour into the chicken broth that has been boiled for more than 10 hours, as if absorbing the energy of a whole chicken into your mouth.
Kaifeng chicken blood soup, the blood clot is cut very neatly. (Photo |.)Scholar of woodcutter )
Kaifeng four-flavor stewEat it in late autumn, absolutely comfortable all over. FriedBeef crispy meat, beef meatballs, simmered gluten, daylilyIt is simmered together in a thick soup and divided into four pots, which maintains the original flavor of the ingredientsWhen eating, you can choose any combination and then pour the soup
On the streets of Kaifeng, four-flavor stewed vegetables are on sale. (Photo |.)Scholar of woodcutter )
When it was cold, thick steam rose from the streets, and it was Kaifeng's heavy breakfast"Sheep double intestines".The calling. The sheep intestines filled with sheep's blood are cooked and sliced, and the hot sheep soup is poured on the bottom of the bowlYou can drink it without any seasoning。The food added to the soup is indescribableDon't ask them why they are in the soup, just try boldly to taste the attitude of "sheep intestines".
The soup is very rich. (Photo |.)Scholar of woodcutter )
The donkey broth of the Kaifeng people is different from that of LuoyangThe soup master faithfully guards the cauldron with a diameter of two meters, and the rich base soup is added with thick donkey meat, with chili oil, and wide cakesWhether it's meat, soup or cake, it's a little more solid than elsewhere
Kaifeng donkey broth is more intense. (Photo |.)Scholar of woodcutter )
How many kinds of Hu spicy soup are there in Henan?The morning light is slightly dewed, and the land of the Central Plains is gradually lit up by the morning sun, and the air is flutteringPepper with the aroma of meat。The craftsmanship of the ancestors has been passed down, and the thick soup is fragrant for breakfast, feeding generations of Henan children. Hu spicy soup is not good-looking, muffled, the various side dishes are soaked in a thick soup,The pepper is hot and wild and intertwined with the meat, bringing a salty and thick taste, hot and energetic!
Hu spicy soup is a kind of nostalgia. (Fig. |.)Visual China )
A tributary of the Huai RiverSand RiverDue to the development of shipping in ancient times, two small towns prospered:North Wudu TownIn the Ming and Qing dynasties, it became a giant town in Zhongzhou;It connects the upper and lower reaches of the Sand RiverEscape Town, becoming one of the four major terminals.
Beiwudu Hu spicy soup. (Photo |.)Scholar of woodcutter )
Both towns are now famous for their spicy soup. Xiaoyao Town Hu spicy soup is famous for its heavy flavor and light spicy tasteThe fusion of the fragrance of pepper and local peppers and spices confirms that the spicy soup is produced in the background of the "collision" of the big countryWhileNorthThe number of stewed soups in Wudu Hu spicy soup pays more attention to the soup flavor and medicinal aroma, and the taste is also more creamy.
Xiaoyao Town Hu spicy soup. (Photo |.)Scholar of woodcutter )
It is located in the south of HenanXinyang, cause"North Country Gangnam".The geographical attributes, Hu spicy soup also has a style of interweaving north and south. The soaked pork and the vermicelli made of southern Henan mung beans are put into the soup, The process of slippery meat seems to be similar to the "sliding meat" in the land of Bashu, and pepper is still the absolute protagonist. It's both north and southThe double ** of Xinyang Hu spicy soup, Xinyang people will also put inCrispy meatballsEat it with churros, or a bowlXinyang hot dry noodles
Xinyang Hu spicy soup, meatballs are very fragrant. (Photo |.)Scholar of woodcutter )
InPuyangWhite Hu spicy soupWhite pepper is used, gluten and kelp are slightly thickened, like a bowl of mild "white porridge";Kaifeng vegetarian spicy soupChange the high-fat and high-carbon route, and choose vegetarian dishes such as fungus, peanuts, and gluten, which give people a sense of deliciousness;AsInstant noodles are a big province, HenanXinxiangPeople even arrogantly made instant noodles and soaked them in Hu spicy soup;ZhumadianPeople haveSpicy soup with chicken, Hu spicy soup is mixed with chicken broth, with the sweetness of broth, and even chicken feet and chicken wings.
Kaifeng Hu spicy soup with fried vegetable dumplings. (Photo |.)Scholar of woodcutter )
It is rumored that anyone can only live in the shadow of Hu spicy soup early, but Tofu Brain said:"If I can't beat it, I'll join. ”The shop that sells Hu spicy soup in Zhengzhou shouted:"Teacher, let's have two bowls!”A long-handled wooden spoon scooped out the spicy soup, and a small shovel scooped out a ball of tofu brainHalf is rich and spicy, half is soft bean
The two dopings solve the difficulty of selection. (Photo |.)Scholar of woodcutter )
Some old Henan people sighed that if a breakfast could be gathered"Steamed buns, fried buns, spicy soup".That's too "powerful". That's rightHu spicy soup is very suitable for oil cakes and fried buns。Freshly out of the potOil cake, a clattering sound when the knife goes down, plus braised eggs, pickles, and spicy soup to form a happy morning. The thick soup is wrapped in bean skin, peanuts and meat, bringing a full spicy tasteBeef vermicelli fried buns, or a mouthful of stuffed stuffMeat boxto repel the sleepiness of the early morning.
There are quite a few "calorie bombs" to accompany the spicy soup. (Fig. |.)Visual China )
The simple mushy porridge porridge is also beautiful!In Henan people's homes, the aroma of porridge in the early morning is the alarm clock that urges you to get up, which is commonMillet porridge, eight-treasure porridge, andBean porridge, Wuzhi oil tea。Bean porridge isShangqiu YongchengThe first choice for breakfast, soybeans and millet are boiled into porridge from the pulp, and there is just the right amount of beans and rice. The new autumn corn falls into the pot and boilsCorn grits, plus soybean vermicelli, dried tofu and other ingredients, it becomes a little saltyPuyangSalty and mushy。Think about itThe "mush" with a wonderful texture is somewhere between thin and thick soups, giving people a confused feeling, outsiders can't understand it, but locals can't get tired of it.
A simple bowl of salty mush is a home-cooked taste. (Fig. |.)Huitu.com).
Bean foamThere is also a similar texture, yesOne of the three treasures of Puyang breakfast (alongside Baihu spicy soup and old eagle head).。In Puyang dialect,馇 (cha) means to boil a thick soup, "Foamed beans" requires patience to do. Millet noodles are mixed with soybean paste, vermicelli and other side dishes to boil into a pasteThe viscous bean foam has a delicate aroma of millet
The surface of the bean foam looks ordinary, but it tastes good. (Photo |.)Scholar of woodcutter )
Arrived in Anyang,Bean foam, rice with flour pulpwithFlatbread cabbageare loved by people. Anyang flour rice thoughMillet and vegetablesThe "rice" that comes out of the boil, but it is closer to porridge in form, and the paste is a seriesBecause of the participation of sour soybean milk, it has a little more sour than traditional millet porridge。This sour taste will become more intense the next morningOutsiders are discouraged, and Anyang people love deeply
The sour rice bowl is appetizing. (Photo |.)Trend Vision, Figure |Picture Worm Creative )
Vermicelli-basedFlatbread cabbageIt is a simple "stew" that Anyang people bring out from traditional stewed dishes such as "sea stewed dishes", "braised dishes" and "line stewed dishes".It is more affordable, more marketable, and it tastes oily, fragrant, and spicy, which goes well with the early morning in Anyang.
Flatbread vegetables with many ingredients, boiled in one pot. (Photo |.)Scholar of woodcutter )
China's largest wheat province,How many carbs are there for breakfast?Fritters are a "versatile item" in the breakfast industry, and they have evolved in HenanBar fritterswithSteamed bunsThe two of them are Hu spicy soup companions, and they can also use bean foam and tofu brain (there is probably nothing that can't be matched).。The bar fritters are Kaifeng old-fashioned fritters, like a thick "bar", onceStir-fry with egg mixture, it will turn into a ** bomb. The oil bun is also called "old eagle (gua) head" in Puyang, people use it to accompany the white spicy soup.
Soft and fragrant fried scallion pancakes. (Fig. |.)Visual China )
Egg cloth bagThe name is much more vivid. The principle is similar to egg fritters, but with more emphasisThe square shape of the wide fritters is a "cloth bag".。The best thing is that the eggs are poured into the half-cooked state after being processed by the fire, and the flowing eggs are waiting to be bitten in the frittersEggs and oil
An egg cloth bag takes up a frame. (Photo |.)Scholar of woodcutter )
After continuous evolution, Kaifeng's "burnt cypress" has officially become"Kaifeng baked cake".。One side is baked against the fire, and the other side is attached to the fireplace, and when it comes out of the oven, it is bulgingThe hollow in the middle can hold everything: sprinklers, beef and mutton, tea eggs, bean sprouts, kelp and even fried cold noodles……Kaifeng people take the baked cakes with all things and drink them with sheep soup, not to mention how "strong"!Shangqiu's baked cakes go well with the mutton, mutton can stuff the baked cakes to the full, and every bite is very satisfying.
Shangqiu baked cakes sandwiched with mutton are very satisfying. (Photo |.)Scholar of woodcutter )
Authentic ones can be seen in many places in HenanEggsBreadStalls early. The common dough was reborn in the hands of Henan people and jumped out"One egg and one cake".can also do one cake to pour four or more. As for those "pancakes" with lettuce and ham sausages, they are regarded as heresy by some peopleOnly by filling the contents into the cake and maintaining a simple appearance is the spirit of "pouring".
Henan's egg scones are huge. (Fig. |.)Visual China )
XinyangIt has also brought a huge branch to Henan's breakfast industry - steamed bun pie. Snow white and sweetBurnt shell buns；Wrapped in chopped green onions, it exudes a salty aromaSpoon buns；It is considered to be the prototype of the egg sconesPuff pastry；"Kang" in the pot of the groundGround pot buns；Huangchuan CountyHigh stake buns, tall and chewy, like a bolted horse stake.
The ground pot bun can be eaten with dipping sauce. (Photo |.)Tomorrow will be better, figure |Picture Worm Creative )
Henan's buns are also very rollableLuo bun cabbageSwallow the mountains and rivers with the small dishes, and the land is famous all over the world. The most exaggerated should be regarded as the "Bun King"-Puyang Zhuang Bun。The posture of Henan Famous Bun is: Tube full!Enough to do!The ruthless iron hand of the Great Han made a huge meatloaf,Like a full golden moon。The bun wraps tightly hold the heavy meat filling, and a knife cut can be called "explosive meat".It's really a "king fried" breakfast
After cutting, the Puyang Zhuang bun has enough filling. (Photo |.)Scholar of woodcutter )
Henan people's pots are not only made of strong buns, but also small dim sum. Blanch the bread with brown sugar or white sugar in the oil pan and fry it until it is round and bulgingSugar cake；Golden butter shinyDaying twistIt is popular in Sanmenxia Xiazhou District, and is both a soup companion and a staple food of dry foodRepeatedly thrashedXinyang glutinous rice cake, after frying, it exudes a burnt aroma, and it tastes glutinous and drawn, and it is full of happiness early in the morning!
The slender big camp twist flower is suitable for soup. (Fig. |.)Visual China )
"Cold" a bowl of noodles in the morning, "strong"!As one of the signature dishes of Henan cuisine, braised noodles are still playing steadilyThe spirit of inclusiveness, drawing the pride of meeting in all directions. Fangcheng's braised noodle chef made itSheep soupfor the featureFangcheng stewed noodles, drop inLanolin peppers, a drop into the soul. Eating braised noodles early in the morning is too top, "scare" a bowlLo mein, braised meinorMengzhou fried noodlesIt's also quite full.
Fangcheng stewed noodles with rich mutton soup, oil and spicy seeds to enhance the fragrance. (Photo |.)Scholar of woodcutter )
And it's like rice and like a vegetableNoodles in the paste, a bowl contains more than 10 kinds of side dish ingredients,The unique sour taste suddenly awakens the nerves of the morning。WhileMuddy noodlesThe ingredients are also as rich as syrup noodles, and you can do whatever you have at hand. Mutton soup mushy noodlesIt is an upgraded version of mushy noodles, the noodles are first fried to bring out the aroma of butter, mixed with scallion oil, and then boiled with mutton soup to further flavor and aromaEating a bowl in the morning is very "strong".
The battered noodles should be sprinkled with refreshing vegetables. (Photo |.)The sea of clouds is a long road, Figure |Picture Worm Creative )
From Wuhan all the way to the hot dry noodles in Henan, I found my second hometown. There are more than 15,000 hot dry noodle shops in Henan, the enthusiasm is no lower than Hubei. Xinyang hot dry noodlesEvolved Henan characteristics, with a variety of ingredients to increase richness, Xinyang's characteristic sauces have a smoother taste, andChicken broth, red oilwithNo soup versionOptional. bordering HubeiDengzhouEmbraced the hot dry noodles with the most fervent attitude, and in the hot dry noodlesAdd diced beef, pouring butter chili, has gradually become the local breakfast choice in Dengzhou——Dengzhou wozi noodles
Xinyang hot dry noodles with Xinyang Hu spicy soup meet the quadratic !(Photo |.)Chopping wood, scholars) Henan people's cherishing of noodles has not only stopped at the creation of noodlesThe noodles from the night before are hot and eaten the next dayThis home-cooked breakfast is affectionately called"Gold is not exchanged"., full of deep love for food. The breakfast cauldron of Henan people is always boiling with soup, beef, mutton and pork, green vegetables and tofu, Vientiane is blended into a bowl of fresh soup. The soup and soup reflect each other, and the soup cake is born together, never fight and never fight up and down, even those porridge and porridge are mush, but they also learn from each other, but maintain their own characteristics. The Kaifeng people also wrapped the soup inUnsealedFill soup packetsMedium,"Open the window first, then drink the soup, and then fill the mouth"and every bite is satisfied.
Kaifeng soup dumplings, the exquisite food of Kaifeng people. (Photo |.)Text, Fig. |Picture Worm Creative )
This is probably also the philosophy of Henan breakfast, otherwise how can there be two mixtures?It's not either/or, it's not either/or, it'sAll things are sympathetic, reflect each other, and achieve each other to achieve a harmonious and balanced taste of Henan
Breakfast stalls on the streets of Luoyang, a happy daily life. (Fig. |.)Visual China )