Yucai（Henancuisine）alsoknownasYuyan（HenanBanquet）,istherepresentativeofCentralPlainsculinarycivilization.

ThecharacteristicsofHenancuisineareBacaiinthemiddle，WaterBanquetinwest,Potinsouth(potchicken,potfish),wheatenfood(noodles,stuffedrice).Asfarascookingtechnologyisconcerned,thecharacteristicsofHenancuisinearerigorousselectionofingredients,finecuttingtechnology,exquisitesoupmaking,andmoderatetaste.Therearemorethan50cookingmethodsforHenancuisine.

豫菜，又名（豫宴），是中原烹饪文明的代表

豫菜特色是中扒（扒菜）、西水（水席）、南锅（锅鸡、锅鱼）、北面（面食、馅饭）。就烹饪技术来说，豫菜的特色是选料严谨、刀工精细、讲究制汤、质味适中。而河南菜的烹调方法，也有50余种。

SweetandsoursoftstewedYellowRivercarpnoodles

糖醋软熘黄河鲤鱼焙面

InthetraditionalChineseculture,”carp”isasymbolofauspiciousness,whichmeans:mayyouhavetheprosperityinthenewyear.IntheBookofSongs,there’sasayingthat:Ifyoueatfish,youmusteatcarpintheriver.

在中华民族传统文化中，“鲤鱼“是为吉祥之物，寓意”年年有余“。《诗经》中就有”岂其食鱼，必河之鲤“的记载。

SweetandsoursoftstewedYellowRivercarpnoodles,alsoknownasstewedfishroastednoodles,isafamoushistoricaldishofHenancuisine.

糖醋软熘黄河鲤鱼焙面，又称熘鱼焙面，是豫菜的历史名菜。

Thisdishusesyellowrivercarpasrawmaterial.Thechefusesaslopingknifetodissolvethetwosidesofthefishintocorrugatedpatterns,frytheminahotoilpan,andthenmixthemwithappropriateamountsofsugar,vinegar,ginger,cookingwine,saltandotherseasonings.Heatoiltobakethesauce.Waituntilthejuiceisbakedtotheextentthatbubblesappear,thenputinthefriedcarp,makeitfullyfusedwithit,andserve.

此菜以黄河鲤鱼为原料，厨师用坡刀把鱼的两面解成瓦楞花纹，入热油锅炸透捞出，然后配适量糖、醋、姜末、料酒、食盐等调料和流水芡勾兑，并用旺火热油烘汁。待汁烘到泛出泡花的程度，然后放入炸好的鲤鱼，使其与之充分融合出锅即成。

Itischaracterizedbyitsattractivemarooncolor,thetenderandrefreshingfishmeatwhichisnotgreasy,thedishissucculenct,eventhefishmeatiseaten,thejuiceisendless.Thefriednoodlesareaddedbeforeserving.Thebakednoodlesareasthinashair,fluffyandcrispy,sweetandsour,besidesthere’sslightlysaltyinthesour.Onedish,twokindsoffoodtaste,endlessaftertaste.

其特点是鲤鱼色泽枣红，鱼肉肥嫩爽口而不腻，鱼肉食完而汁不尽，下入炸好的焙面，焙面细如发丝，蓬松酥脆，甜中透酸，酸中微咸。一道菜肴，两种食趣，回味无穷。

来源：河南省文化和旅游厅