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Guan Huai Intangible Heritage Henan Xinyang Cuisine (OCT Branch)

特色菜 · ⭐ 4.3

Swan Lake Phase III, OCT PARK OCT Happy Times, 2nd Floor, Unit L2011

Dishes

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  Four Small Dishes of Central Plains

  A traditional Henan dish featuring braised beef, spiced tofu, cold seaweed salad, and pickled radish—refreshing and flavorful.
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  Xinyang Century Egg

  A specialty egg product made from duck or chicken eggs, preserved through a unique process to create a distinctive texture and rich flavor.
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  Xinyang Stewed Pork with Abalone

  A dish featuring pork and abalone stewed in a clay pot, resulting in tender meat and succulent abalone in a rich, savory sauce.
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  Three Bean Delight from Xinyang

  A traditional dish from Xinyang featuring yellow, green, and black beans stir-fried with aromatics for a savory, satisfying flavor.
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  South Bay Fish Head Rice Soup

  A hearty dish featuring a fresh fish head simmered with rice, creating a rich, savory broth and tender fish meat.
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  Glass-skinned Young Pigeon (Half)

  A delicately steamed young pigeon with a translucent skin, tender and flavorful.
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  Stewed Green Tomato Seeds

  A home-style dish made by stewing green tomatoes with garlic and chili, resulting in a tangy and slightly spicy flavor.
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  Steamed Beef Buns (Half Dozen)

  Handmade steamed beef buns, filled with seasoned minced beef and gently steamed to perfection.
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  Bianjing Ancient Method Roast Duck

  Bianjing Ancient Method Roast Duck uses high-quality force-fed duck as the main ingredient. It undergoes multiple preparatory steps including slaughtering, scalding the skin, glazing with sugar, and air-drying. The duck is roasted over an open fire in a traditional hanging oven using fruitwood, resulting in a crispy, date-red skin and tender, juicy meat with a subtle fruity aroma. It is commonly served with thin pancakes, sweet bean sauce, shredded scallions, and cucumber strips.
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  Classic Lamb Noodle Soup

  Classic lamb noodle soup made with tender lamb, noodles, and aromatic spices, simmered to perfection for a rich, comforting flavor.
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  Intangible Cultural Heritage Xinyang Stewed Meat in Pot

  Intangible Cultural Heritage Xinyang Stewed Meat in Pot is a traditional dish from Xinyang, Henan. It uses pork belly and various spices, slowly stewed in a clay pot. The meat is tender and flavorful with rich aroma.
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  Steamed Nanwan Lake White Fish with Yellow Pepper Sauce

  This dish features the Nanwan Lake white fish, a freshwater fish known for its tender flesh. The cleaned fish is placed on a plate, generously coated with a specially prepared yellow pepper sauce (made from fresh yellow peppers, minced garlic, fermented black beans, etc.), and then steamed over high heat. The finished dish presents white fish meat with bright yellow sauce, offering a fresh, spicy, and slightly sour flavor that highlights the natural taste of the fish blended with the sauce.
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  Yellow Pepper Sauce Steamed South Bay Lake Catfish Head

  Fresh catfish head from South Bay Lake steamed with yellow pepper sauce, tender and flavorful.

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