When it comes to Chinese cuisine, the cuisine of Henan may not be as bold and flamboyant as Sichuan or Hunan cuisine, yet it occupies an important place among the eight major culinary traditions with its profound historical heritage and distinctive flavors.

Originating in the Xia and Shang dynasties and evolving through successive eras, by the Northern Song dynasty, the cuisine of Henan had developed into a complete system excelling in color, aroma, taste, presentation, and serving utensils—a living fossil of Central China's culinary culture.

The charm of Henan cuisine lies in its rich variety and exquisite techniques. Its distinctive styles—"braised in the center, boiled in the west, cooked in the south, and steamed in the north"—feature over sixty cooking methods and thousands of renowned dishes. Imperial cuisine such as Jiaoyue Xiang Chicken emphasizes strict ingredient selection and a pure, delicate flavor; official dishes focus on "softness, warmth, and subtlety," with techniques like the "Four-Bird Set" showcasing culinary skill; folk cuisine is "vivid in color, rich in taste, and generous in soup," where a bowl of braised pork exudes rustic charm; monastic cuisine offers elegant vegetarian flavors; marketplace dishes embrace diversity; and literati creations, such as Dongpo Tofu, reflect the taste of scholars—each style with its own character.

Soup is the soul of Henan cuisine. "The tone of the opera, the soul of the soup"—Henan chefs emphasize clarity and depth in their broths, from crystal-clear soups to creamy, fragrant ones. The Luoyang Water Banquet is a jewel of Henan cuisine, with its signature dish Peony Swallow's Nest presenting refined appearance and rich flavors, fully capturing the charm of the ancient capital.

Henan cuisine's deliciousness has captivated even great literati. Lu Xun frequently hosted friends in Henan restaurants, and his diaries mention his fondness for dishes like Sour and Spicy Tripe Soup and Sweet and Sour Soft-Fried Carp with Crisp Noodles. Liang Shiqiu, in From A Cottager's Sketchbook, praised Henan's Yellow River carp, noting the "Tile Carp" for its appealing appearance and exceptional freshness.

From the simple flavors of the Xia and Shang dynasties, to the peak splendor of the Northern Song, and now to modern innovation and preservation, the cuisine of Henan—with its "fresh and aromatic, distinct flavors for each season" and "honest and wholesome" essence—has delighted generations, earning its place as a brilliant gem in Chinese culinary culture.

Web editors: Shen Jianqi, Li Siyao