The Yellow River is commonly known as the "copper head iron tail bean curd waist", the best yellow river carp from Zhengzhou to Kaifeng this "tofu waist". The Yellow River 鲤同鲤江 鲈鱼, Xingkai Lake fish, Songhua River carp are known as the four famous fish in China. The Yellow River scorpion, since ancient times, has the saying that "the fish eats its fish, the river must be", "Luo Yi Yi, expensive as a cow and sheep", and is the top food. The Yellow River otter is also a valuable fish resource in China because its meat is tender and delicious.

Xiangtang newspapers, more whispers. The lyrics of "a chicken with eight petals, sweet and tender and beautiful" is one of them. The eight-petaled chicken is called the eight-piece fried eight. This dish is made of four small cocks and two legs in the end of autumn. The chickens are evenly simmered in four pieces. After cooking with wine, salt, soy sauce and ginger juice, the oil is poured into the pot, and the fire is thoroughly tempered. It is crisp and tender outside. Serve with salt or spicy sauce, and refreshing. This dish is one of the four Henan dishes that Lu Xun loved to eat. The writer Yao Xueyu has the praise of “I like Henan's fried eight pieces and is fragrant and tender”.

Fried purple crispy meat is called roast duck. This dish is made from pork hard pork. It is digested, flattened and processed with skin. It is steamed with onion, ginger, big fennel, perilla leaves and seasoning, and then fried into four. Fifty minutes. When frying, use the balsamic vinegar repeatedly to spread the skin, until it is golden red, the skin is also crispy, sliced ​​and dished, served with scallion, sweet noodles, lotus leaf clips or crepes. It is crispy and delicious, fat but not greasy, like roast duck and roast duck.

The head of fried squid is one of the representatives of Kaifeng traditional cuisine. It is also the traditional dish of Kaifeng, another new restaurant known as “the first authentic yin dish”. It has the reputation of “fantastic taste”. This dish was well-received in the Central Plains at the end of the Qing Dynasty. It was dominated by large squid, and the head and tail were used to put the knife on both ends. The fish scallions were rounded between the head and the tail. After the two sides of the pot are fried yellow, the bamboo shoots, mushrooms and onions are used as ingredients, and the pot is simmered with high soup and medium and small fire. The juice is thick and fishy, ​​and the color is red. The food is tender and tender, and the aroma is mellow.