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Cuisines · FTLB113
Henan Cuisine
Led by Kaifeng and Luoyang, balancing the five flavours, with a twenty-four-course water banquet built on a long-simmered stock.
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Mural guide
In the middle of a round table a woman ladles clear soup from a blue-and-white basin with a wooden ladle, and a ring of small bowls and dishes, some of soup and some cold, surrounds it to make up a water banquet.
The regional cooking of Henan in the Central Plains, aiming at a balance of the five flavours.