从豫东到皖北，中国淮海地区特色美食鉴赏

The cuisine of the Huaihai region, like the land itself, carries a genuine and vibrant sense of everyday life. This trip took me to Shangqiu, Zhoukou, Bozhou, and Bengbu. Each of these four places had its own unique highlights, yet all shared a common "down-to-earth" character. In Shangqiu, pan-fried buns are the perfect wake-up call. Golden-brown crispy rice crusts filled with chives and vermicelli, paired with a bowl of spicy and flavorful soup, are a warm and comforting breakfast memory etched into the bones of the locals. In Zhoukou, the enormous beef patties are a must-try. The dough is rolled out thinly, filled with a generous amount of beef, and pan-fried until crispy on the outside and tender on the inside. Each bite is bursting with meaty aroma, and the portion is as hearty as the people of Zhoukou. Next to them are freshly pan-fried dumplings, their crispy exteriors encasing tender fillings—simple yet irresistible. The soul of Bozhou lies in its roasted chicken. It's bright red color, tender and succulent meat, and even the bones infused with the aroma of simmering broth—it's a timeless flavor that has stood the test of time. Finally, in Bengbu, I was won over by the street vendors' mutton skewers wrapped in sesame flatbread. The freshly grilled mutton skewers, fragrant with cumin and chili, were wrapped in a crispy flatbread. One bite, and the collision of carbohydrates and meaty aroma was a youthful joy In general, Huaihai cuisine emphasizes "substance"—generous fillings and generous portions; it values ​​"authentic flavor"—whether it's braised, pan-fried, or meaty, the aroma is rich but not greasy; and it has a "down-to-earth" feel—from breakfast stalls to street corners, every bite is a taste of life's warmth. 00:00 Anhui Bengbu Cuisine 29:51 Henan Shangqiu Cuisine 01:01:19 Anhui Bozhou Cuisine 01:40:37 Henan Zhoukou.