Luoyang China Food
If you read my previous post about eating 16 foods in Osaka and Kyoto, you know I am an avid eater. I really strive to eat around the globe, and here I was in Kaifeng, China, hunting for my next meal.
I was on tour with my parents and a few family friends and after raiding shops in Dongzhai, Lushan County and Pingdingshan, I spent a few days in Luoyang, which was a great opportunity to explore some of the city's most popular restaurants as well as the nearby town of Kaifeng.
If you are stuck somewhere for dinner, just go to the mall, where there are many fake Chinese restaurants. Here's a video from when I was there. I left Kaifeng Night Market after a few hours because I was too busy to think about what else to do in Henan, China, and check out all the food trucks in Luoyang and other parts of the city, such as Dongzhai, Lushan County and Pingdingshan. We hugged our babies and tried as many "Chinese snacks" and street food as we could find, and we were watched by a food truck that worked with one of China's most popular street food vendors, the Zhejiang Street Food Cart.
The restaurant at the top of the Peony Plaza Hotel is a "Chinese buffet" that is all about giving you a great view of Luoyang.
If you do not want to try the water banquet, there are other wonderful dishes, such as the hot and cold pasta and the cold pasta. This is a great refreshing dish for the summer, and Xi Famous Foods made it famous in New York. Here you can taste other traditional local delicacies loved by the public, as well as some of the more exotic dishes.
Speaking of Luoyang food, the Luoysang Water Banquet in Luyang Shuixi, which dates back over 1000 years to the Tang Dynasty, is the most famous. May I mention that it is also in the same city as Xi Famous Foods in New York, but in a different place.
It is one of the largest provinces in terms of area and is also considered the origin of Chinese cuisine. There are still disagreements about the "original style" of Chinese cuisine, as the province was a political and economic centre during the Tang Dynasty, making it difficult to follow the historical development of this cuisine.
Tasting street food is an activity I love when I travel in China, and there are plenty of them in Luoyang, with whole blocks of houses bathed in red lanterns filled with smoke from barbecues. As in most other places in China, there are busy street markets going on, but most people look a little shocked and confused at the sight of two lao wai. China has seen a series of food scandals in recent years that have nothing to do with eggs, including pork that glows blue and glows blue to be sold as beef, recycled steamed buns and fermented tofu.
I would have ordered almost everything at this point until I was pointed to the menu of the traditional Chinese dining car to ask for a dish. Henan cuisine is unique, not only because it involves cooking noodles, but also using something that is used in a variety of dishes, such as chicken, pork, beef and pork ribs. This is a fascinating dish, made with chicken covered in clay, and it is only available in a few select restaurants known only as Jiao Hua Ji. The dish is traditional, so I opted for the usual cheap noodle street food. Apart from the big banquet in Luoyang, there are actually no big banquets, just a few small restaurants and a few street vendors.
The most important feature of this cuisine is the overlap of cooking methods adopted by the Beijing and Jiangsu cuisines, which give it a very pronounced consistency but are dependent on seasonal foods. Chinese pan - Deep frying with animal fat is integrated, resulting in a blend of culinary styles from Jiangxi and Beijing, creating a unique mix of flavors. However, in recent years, consumption of animal fats has declined in China, given the growing health concerns of Chinese people and the decline in animal fat consumption.
Rice is often used in authentic dishes of the province, but its preparation is different from other Asian cuisines. The cuisine in Jiangsu typically features seasonal ingredients, and the influence of local culinary styles is abundant and has been observed in Henan cuisine. Beijing cuisine is known for its use of inland varieties such as pork belly and pork belly, as well as its reliance on seasonal fruits and vegetables.
Henan is one of the oldest provinces in China, which has developed by bringing together important food crops from the surrounding regions. The cuisine of Henan, also known as "Yu cooking," forms its own style through the use of seasonal fruits and vegetables and the many cooking methods it uses. It is used in a variety of dishes, such as pork belly, pork ribs and pork chops. As a representative of culinary civilization in Central China, it preserves traditions, makes great innovations and preserves tradition. China has emerged from the shadow of the Western world and has managed to create its own identity.