WUSHIMINGCHU HENAN RESTAURANT

The restaurant is in a great location, the room layout is also very upscale, the service quality is also very high, the signature dish is braised fish head, the fish head uses fresh silver carp from the Xinyang Nanwan Reservoir, the taste is very good, I recommend it, but the price is a bit high

This restaurant mainly serves Henan cuisine, of which Xinyang cuisine is the most distinctive. The braised fish head is the Xinyang Nanwan fish head, fresh and delicious. There is also a clay pot pig intestine, which tastes a bit like Xinyang Luoshan large intestine. I like to eat them all. The dining environment of the hotel is very good, very clean and very quiet. Especially the dishes are served very quickly, and you almost don't have to wait. Super good.

The restaurant is located at the intersection of Weier Road and Huayuan Road, 200 meters east, on the first floor of Zhanyou Hotel, in the city center, with convenient transportation. The environment is also good, the rooms are quite large, and the waiters are also very friendly. But the dishes are not too big.

#Ctrip Food Forest# The cooking water of [Keyu Braised Fish Head] on Huayuan Road and Weier Road is all purified water. After tasting the tender fish head meat, you can have a spoonful of delicious and rich soup. The truth of "the beauty of silver carp lies in the belly and the taste lies in the head" is all here. [Pot Stickers Tofu] This traditional local dish of Kaifeng, which was inherited in the 1930s, is hard to find even locally. The main fillings are refined shrimp meat and pork. The finished product is slightly yellow and crispy, crispy on the outside and tender on the inside. When you bite it gently, the cabbage wrapping is as thin as a cicada's wing, and the inner material is more layered because of the addition of shrimp. From the inside to the outside, it is simple but not monotonous. [Chicken Tofu in Clear Soup] The hanging soup is probably the most complicated of all cooking methods. From the raw soup to the advanced clear soup, it has to be boiled, removed and filtered several times to get a bowl of fresh and delicious exquisite clear soup. As the first soup of President Obama's welcome dinner, the clear soup with chicken and tofu pudding has the strength to break the barrier of Eastern and Western food culture. The high-quality clear soup is full of fresh fragrance, the chicken mince is as white as jade and as tender as tofu pudding, and it is as light as mist in the mouth and melts in a sip. It is suitable for all ages. From color to taste, it is not ostentatious but still amazing. It is simple but not plain, and contains the most exquisite taste. In addition, there are stir-fried black pork, shrimp soup and fresh bean curd, which are must-order dishes when you enter the store and are very delicious. Per person: 88 yuan

Participating in the community event to taste the braised fish head of Ke Yu. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. I have been to the Wei Er Road store once before, and I feel that the address given by Ctrip Guide or Meituan users according to the netizens' guide is still very accurate. Why is this store so popular? Because it is next to the bank (next to it is the Bank of Communications). &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. The event was held in the Olive Hall on the second floor. The second floor is a private room, and the third floor is a casual guest area and a small elegant room to meet different needs. Part of the kitchen can also be seen on the third floor, and the environment is still very good. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. As for the dishes, I will not talk about them one by one, but only the key points. The highlight is definitely the braised organic fish head of Nanwan Lake. The fact that it can be chosen as the name of the restaurant shows the importance of this dish. When you go to Keyu, what do you eat? Braised fish head. From the selection of materials, the silver carp of Nanwan Lake is a rare good ingredient. The silver carp nicknamed fathead fish is the best for fish head dishes, and braised fish can ensure the deliciousness of the fish. Fish head is meat protein, and tofu is plant protein. The combination is more perfect. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. Second, let’s talk about the scallion-braised sea cucumber. Lu Ban Zhang has been making sea cucumbers for many years, and scallion-braised sea cucumbers are also an important member of Henan cuisine. This is also a popular restaurant under Lu Ban Zhang. The nutritional value and taste of sea cucumbers are both top-notch, and paired with the same top-notch small pot of rice, it is definitely a good choice. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. The soup, clear soup chicken tofu, can be one of the national banquet soups. Drink it while it's hot before hot dishes. It's good for the spleen and stomach. The soup in Keyu is expensive because the water and ingredients are exquisite and the time is careful. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. Pot stickers tofu is a traditional famous dish in Kaifeng. What you don't expect is that under the exquisite appearance, you think it's just tofu, but it's actually very filling, at least shrimp, water chestnuts, fish, etc. The taste may be better than shrimp pot stickers. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. The soup with shrimp and fresh bean curd is fresh bean curd, which is more expensive and tastes better. Steamed wild vegetables are mainly available when the locust flowers are just down, which shows that the update is very fast, and you have to eat fresh. The flavored roast chicken is different from the braised chicken in other places, and the chicken skin is crispy. The picture selection is limited, and other dishes such as beef cubes with cooking sauce, salmon sashimi, and crispy eggplant are also worth recommending. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. Secretary Dakang's G Ctrip Guide, catering companies pay more attention to their own brands. Xiyuan was renamed Keyu Braised Fish Head, but the old Zhengzhou people still remember Xiyuan. This is the brand. I believe that Keyu Braised Fish Head, which insists on making better Henan cuisine, will also become a business card of Henan cuisine.

We chose this restaurant for our first dinner in Zhengzhou. As we didn't know much about the local opening hours, there were no other customers when we arrived at 5:30. After asking around, we realized that the locals usually start their dinner time after 7:00. Even though we arrived early, the waiters still welcomed us, which made us feel the hospitality of the people of Zhengzhou. The most distinctive dish of this restaurant is the Nanwan Lake organic big fish head. The reason why we ordered half a fish head is because the dish is large, and there was still a lot left at the end. This signature fish head is particularly fresh, without any earthy smell of the fish meat, and it is very tender and fragrant. This dish is salty and fresh. The addition of millet pepper and fresh pepper makes the fish head soup hot and spicy. The fish head is stewed to a certain degree, and the cuticles in the fish head are stewed out, so that the fish soup is slightly sticky. Use this pot of fish soup to soak white rice, and it will take only a few times to finish a bowl of white rice. Henan braised noodles are a must-eat when you come to Henan. The milky white soup noodles look very refreshing, but the content inside is rich, with mutton, tofu shreds, fungus, coriander, vermicelli and flat noodles. The soup is fresh and delicious. Very. &nbsp. The braised mutton, which was once very popular all over the country, is definitely a net celebrity in today's terms. It is bright red, slightly spicy and salty. The key is that the mutton is good. In addition to the fragrance, there are no other miscellaneous flavors. The cabbage leaves at the bottom are full of meat aroma and soup. It is very delicious with white rice and steamed buns. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. Omelet is fried. The mixture of meat filling and starch is wrapped in egg skin. After steaming, it is poured with seasoning. It looks good and refreshing, and is suitable for eating with rice. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. Pot-sticked tofu is also a specialty of this restaurant. After the meat filling and tofu are mixed evenly, they are wrapped in cabbage leaves into small cubes and then fried in oil. The moisture of the cabbage moisturizes the filling and makes the tofu and meat more tender. Most Henan dishes are salty and fresh, and rarely taste sweet. They are the characteristics of northern cuisine. The only sweet dish is the peach gum yam, which is poured with sugar osmanthus juice. It is a cold dish similar to dessert. The iron stick yam in Henan is really good. It is really worthy of its name. The yam paste is particularly fine and smooth, and it is paired with peach gum and sugar osmanthus. It is super fragrant and delicious.

I was lucky enough to win the community event to try the braised fish head of Ke Yu. Thank you, boss and all the community elders. Last year, when Ke Yu was still called Xiyuan, a friend invited me to dine here, but I couldn't come due to time conflicts. This time I won the lottery, which shows that Ke Yu and I are destined to be together. Before the meal, the staff of Ke Yu led me to visit Yaju, the lobby, and the stew area on the third floor. I especially like the thin gold calligraphy in Yaju. I asked Mr. Zheng and learned that it was written by the CEO of Kaifeng No. 1 Building, which adds a lot of glory to Yaju. The taste experience of picky eaters is as follows. Cold dishes. Sashimi salmon, thick slices of sashimi taste first-class, with a little ice slag. Flavored roast chicken, the presentation and color are slightly inferior. Based on the feelings of childhood roast chicken, I will not comment. Thousand-layer tripe (not served). Donkey meat rolls, with tofu skin and scallions. Personally, I feel that spring pancakes or lotus leaf pancakes are more suitable. But brands have brand considerations. It is also delicious when eaten alone, especially the tendon part. Crisp pickled chayote, looks a bit like green radish, very crispy, slightly sour and salty, appetizing. Peach kernel green olives, the name of the dish may be different. Green cabbage has a special mellow fragrance, familiar, a bit like coriander. Dip in black tofu, the texture is slightly harder. In comparison, I still like the texture of Xunxianji ecological tofu. Steamed wild vegetables, three leaves fragrant &amp. Sophora japonica. Sophora japonica is better than my mother's steamed, the flour is very thin, the sophora japonica is fragrant, with a little garlic fragrance that can be tolerated. Soup. Clear soup chicken tofu, the white one is not tofu, but chicken mince mixed with egg white, one clear, two white and three red. It is said that it is a dish for the banquet of the Great Hall of the People. The soup has to be hung for more than ten hours before it comes out. It is a particularly rare Kung Fu dish. Hot dishes. Braised Nanwan fish head, the current main dish, live silver carp transported from Xinyang Nanwan Lake Reservoir, the local purchase price is 15 yuan per catty, the cost is quite high. The large portion is the whole fish head, which can be eaten by 10 people, and the small portion is half a fish head. For the sea cucumber with green onions, General Zheng specially taught us how to identify wild sea cucumbers. Sea cucumber saponins have multiple biological activities such as anti-tumor, anti-fungal, anti-viral, cytotoxic, immunomodulatory, and hemolytic. After returning home, I specially looked up the Xinhua Dictionary. Glycoside gan was formerly called glycoside dai. Whether it is glycoside or glycoside, the nutritional value is the same. But the correct way to eat sea cucumber in Henan is two pieces of sea cucumber and three sections of green onion, which is perfect with rice. Captain An An said that some members packed the green onions inside and took them home. Cooking beef cubes with juice, dried red pepper and vine pepper cover the beef cubes, and the taste is really chewy, not very dry, and not spicy. But I simply think that if it is replaced with Hangzhou pepper, the color will be more beautiful and the nutrition will be more comprehensive. Speaking of this, I think of the original Shanghai boss. The evaluation of Henan cuisine is that the quantity is large, the taste is heavy, and the color and fragrance are not good enough. I sincerely hope that Henan cuisine can also integrate innovation and convince the sophisticated southerners. Pot stickers with tofu, another Kung Fu dish, is both pot stickers and tofu, but not just tofu, there are also shrimp, water chestnut, and fish, which can completely rival the cabbage and beef rolls in Cantonese cuisine. The soup with shrimp and fresh bean curd is delicious, and the color, aroma and taste are excellent. Durian eight-treasure rice, the shape can be made with a little more effort, such as using a fish-shaped mold to make the shape of the fish, and not so many peanuts and corn kernels. Black bean sauce, dace, oil lettuce, a quick dish, no more to say. Crispy eggplant, the seasoning of the eggplant itself is fine, and the shape should be made with a little more effort. If you want to present the dish beautifully, you have to spare no expense. Fried food with more sauce is better. Pastries. Egg-filled pancakes, the color is very outstanding, can you have a portion with only eggs and no green onions? Crispy vegetarian buns, steamed bread, leek, egg and vermicelli buns, leeks are the freshest in spring, and I made an exception and ate half of one, even though I don't usually eat leeks. Staple food. Baby noodles, my noodles were missing at first, the waiter greeted me and served them a few minutes later, but a bowl of chopped green onions was immediately removed by the waiter, and another bowl of noodles without green onions was served. Handmade noodles, hard, with no other seasonings or ingredients except a little saltiness of the noodle soup, returning to the taste of the ingredients themselves. During the meal, General Manager Zheng accompanied us throughout the meal and gave a detailed explanation of Luban's corporate culture, the selection of dishes, ingredients, and cooking methods. It was really informative. Since Luban is a leader of Henan cuisine, a benchmark and leader in the industry, I hope to improve in all aspects, go further, and carry forward Henan cuisine. Finally, thank you again for the netizen guide, thank you Captain An'an, thank you General Manager Zheng and all the staff of Keyu.