Henan cuisine

This article is part of the series: Chinese cuisine
History History of Chinese cuisine
Eight Great Traditions Anhui (Hui 徽) Cantonese (Yue 粵) Fujian (Min 闽) Hunan (Xiang 湘) Jiangsu (Su 苏 or Yang 揚) Shandong (Lu 魯) Szechuan (Chuan 川) Zhejiang (Zhe 浙)
Others Beijing Imperial Aristocrat Liao (Liaoning) Jin (Tianjin) Chinese Buddhist Chaozhou Guangxi E (Hubei) Gan (Jiangxi) Hainan Hakka Jin (Shanxi) Hong Kong Huaiyang Chinese Islamic Northeast Qian (Guizhou) Qin (Shaanxi) Shanghai Xinjiang Macanese Yu (Henan) Yunnan
Overseas Chinese American Chinese British Chinese Burmese Chinese Canadian Chinese Caribbean Chinese Chifa (Perú) Filipino Chinese French Chinese German Chinese Indian Chinese Indonesian Chinese Japanese Chinese Korean Chinese Malaysian Chinese Peranakan Singaporean Chinese Taiwanese Thai Chinese
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Henan cuisine (Chinese: 豫菜 or 河南菜) is derived from the native cooking styles of the Henan region in China. It is a cross between the Jiangsu cuisine, with which it shares the obvious trait of the selecting the material according to the four seasons, and to a lesser extend, the Beijing cuisine, from which it adopted many the cooking methods. The result is that its dishes are very seasonal, and taste lighter in comparison to that of Beijing cuisine, similar to that of Jiangsu cuisine. The characteristic of Henan cuisine includes:

• The wide utilization of onions
• Pork is major meat in Henan cuisine but seldom served in soups, but mutton and lamb (food) are mainly served in soups.
• Rice is the major diet, but Henan cuisine is unique in that the rice is served with oil produced from animal fat (though this practice is diminishing due to health concerns)
• Although noodles are cooked similar to other northern Chinese cuisines, the Henan cuisine is unique in that it utilizes rice vermicelli that is mostly used in southern China and Southeast Asia.

External links

• Henan cuisine in Chinese:豫菜