In the heart of China’s Central Plains, morning begins not with the crow of a rooster, but with the sizzle of a ladle dipping into a giant cauldron of bubbling, aromatic soup. For millions of people across Henan Province – and increasingly, across the world – the day doesn’t truly start until they’ve had…
In the rich tapestry of Chinese cuisine, few dishes carry a story as intriguing – or as little-known – as Osmanthus Pork Rind (桂花皮丝). Once a prized tribute to the imperial court, this golden-hued dish from Henan Province has been called the “fallen aristocrat” of Yu cuisine . With its delicate orange-yellow colour reminiscent…
In the vast and diverse world of Chinese cuisine, eggs are perhaps the ultimate culinary chameleon – steamed, boiled, fried, scrambled, or braised, they appear in countless forms across every region. But in the central province of Henan, there is a way of cooking eggs that stands apart from all the rest. Known as…
In the ancient culinary heart of Henan Province, where emperors once held court and the Yellow River shaped civilisations, there is a dish that has been turning heads for over a century. Known as Fried Purple Crispy Pork (炸紫酥肉), this golden-brown masterpiece is often called the “Peking Duck of Central China” – and for…
Yue Fei (1103–1142) was a celebrated military general of the early Southern Song dynasty, renowned for his staunch resistance against the Jin dynasty (established by the Jurchens). His courtesy name was Pengju, and he was born in Tangyin, Xiangzhou (in present-day Henan Province).
Lie Yukou was a representative figure of Daoism in the early Warring States period. He is also known as Yu Kou, Yu Kou, or Liezi. Traditionally believed to be from the state of Zheng (in present-day Zhengzhou, Henan) during the Warring States era, he advocated the principles of emptiness, stillness, and non-action (wu wei),…