中国古城开封热闹大早市，满街是热乎的香味，五香拉面开封独有，八批油馍碳水炸弹，超大烤饼本地人最爱！烧饼夹羊肉爽吃过瘾，清真美味四味菜，一口鲜得暖到脾胃，1小时不间断古城美味分享！

中国古城开封热闹大早市，满街是热乎的香味，五香拉面开封独有，八批油馍碳水炸弹，超大烤饼本地人最爱！烧饼夹羊肉爽吃过瘾，清真美味四味菜，一口鲜得暖到脾胃，1小时不间断古城美味分享！

Hello friends, I’m Xiao Xin. Today we are in Kaifeng, the ancient capital of China. This city has a history of more than 2,700 years. It was the capital of the ancient Northern Song Dynasty. It was once very prosperous. Now, its bustle is hidden in the early morning market here are made by machines . The machine can realize the automatic and coherent operations of dough division, rolling, shaping and putting into the wok. It can make dozens of fried dough sticks per minute, which is much more efficient than manual kneading and pulling. It can quickly meet the needs of a large number of customers and reduce the waiting time in line. The price of fried dough sticks is RMB 1. This side sells various porridges and soy milk . This side sells egg custard. Egg custard is a very representative and affordable breakfast. It has a warm and tender taste, a simple and fragrant taste, and is paired with various small ingredients for a rich taste. RMB 5 for an egg-filled pancake . Egg -filled pancakes are well-deserved “traffic leaders”. The sizzling pancake crust and the aroma when the egg liquid is poured in are brushed with soul sauce and sprinkled with green chopped green onions and coriander. Lettuce can be added as needed. A fragrant egg-filled pancake becomes just out of the pan have a crispy eggy outer skin and a soft and chewy inner skin. Shredded carrots and chopped green onions are added to make the taste richer . , protein, and fat are all available at Hu La Tang Shop . Henan’s super popular classic breakfast can be called “the magic of warming up in the morning”. It can be seen everywhere in the morning market of ancient capitals like Kaifeng. Its soup base is a thick soup made from beef bones or pork bones that has been boiled all night. It is thick and smooth, and contains a lot of ingredients, chewy vermicelli, soft and tender tofu shreds, fresh and fragrant beef slices , as well as side dishes such as black fungus and day lily. This side is porridge and big fried pancakes. The carbohydrate carnival in the fireworks is the “hard core” on the locals’ breakfast table. This seemingly simple pasta, with its crispy and fragrant outer skin, well-defined inner layer and versatile adaptability, has become a taste memory that old Kaifeng people must find when they wake up in the morning. It can be eaten with Hu La Tang and fried until golden brown. a five-spice bean paste. Millet and soybeans are the main ingredients, mixed with peanuts, vermicelli, fried tofu cubes, etc. The soup is infused with the complex aroma of five-spice powder, Sichuan peppercorns, and star anise, and finally drizzled with sesame paste for flavor. The soup is infused with the complex aroma of five-spice powder, Sichuan peppercorns, and star anise, and finally drizzled with sesame paste for flavor. A bowl of fried dough sticks costs 3 RMB. The dough is made by gravity to fully stretch the gluten, tighten the tissue , and stretch it, then deep-fry it. When deep-fried at high temperature, the gas in the dough expands due to the heat, forming fine layers, and the skin is fried until golden and crispy. Another way to eat it is to stuff eggs into the dough to perfectly blend the crispy dough sticks with the tender eggs, and then deep -fry them in oil until the egg liquid is cooked through and the skin is golden and crispy. The price of the fried dough sticks is 1 RMB. Use scissors to cut it open for easy consumption. A large bun , two pickled cabbage, and two leeks. Pay via credit card for 6 RMB. A bowl of vegetarian spicy soup, two bowls for 9 yuan. Cubed chicken. No diced chicken . Hot buns with soy milk at the morning market are the “quick breakfast” for workers. A few yuan can easily solve a meal. . The combination of sesame seed cakes and fried dough sticks is amazing. This is the “carb double feature” that only locals know. The combination is now making “eight batches of fried buns” . “Eight batches” refers to the multi-layer structure formed after it is folded. The method is more particular than ordinary fried buns. The core is “enough layers and crispy enough to eat”. The sesame seed cakes baked in the oven are crispy on the outside and you can hear a crisp sound when you knock on them . However, the inside is soft and layered, which can easily wrap the fried bun without being soaked and softened by the oil. The beauty of this pairing lies in the “complementary taste and superimposed aroma”. The way to eat it is very casual . The wheat aroma of the sesame seed cake neutralizes the grease of the fried bun. It is crispy but not greasy, and it is full of “crunch” when you bite it. It costs 3 yuan each. You can see that there are still many people queuing to buy it. This is the process of making sesame seed cakes. Kaifeng people regard the “inclusiveness” of sesame seed cakes as The round pancake is fried until golden on both sides, with slightly crispy edges. When you break it open, you can see green leeks and broken golden eggs inside, wrapped in a light aroma of oil, not greasy at all. It costs 2 This shop sells sesame cakes with meat and is also very famous locally. With 17 The solid portion and the same old taste for 30 years have made it a “carbohydrate destination” for countless diners who travel halfway across the city to check in . It uses a mixture of beef and mutton. The chewiness of a piece of beef is intertwined with the tenderness of mutton. There are free refills of mutton clear soup. Many tourists make a detour here specifically. The owner of the Crispy Meatballs : “Jin Tou Banao” is a particularly popular beef-flavored delicacy in China , especially in the north. The name sounds interesting, but it actually refers to the “scraps” of beef with tendons and meat, such as beef tendons, beef shank edges, beef tendons, and beef brisket tendons. Although these parts are not pure lean meat, they have the most tempting taste. A bowl of clear soup and a sesame cake are such an addictive combination. You can see a lot of braised sheep heads and sheep trotters coming to the store to eat, soft and glutinous tendons, and delicious meat. 45 yuan/500g 38 yuan per head. This is a place that sells whole beef soup . The so-called “whole beef” makes full use of the edible parts of the cow. Every bite can taste a different taste. A bowl of Kaifeng whole beef soup, without complicated techniques, relies on “real ingredients”. The essence of beef fire- Here is the pancake stall. Let’s take a look at how to make scallion pancakes . Scallion pancakes are a representative of the most homely traditional Chinese noodles. They are rich in scallion fragrance, crispy on the outside and soft on the inside, and have distinct layers. They are not only the “quick delicacy” of the street morning market, but also the versatile staple food of the home table . They are especially popular in the north. Almost every Chinese can find a familiar taste memory from them. Now make egg pancakes. They are made with flour and eggs as the core, and water or milk is added to make Crack an egg into the fine batter until the bottom is solidified, then use a spatula to spread it all over the pancake. Take a bite and the crust has a burnt aroma, while the inside is soft and elastic. The aroma of egg and wheat is particularly rich with the addition of the sauce. Kaifeng baked bread lies in its ” crispy skin and rich filling “. The yuan each . Egg pancakes are also made here . A bamboo pusher is used to quickly unscrew them and spread them into round pancakes as thin as cicada wings. The pancakes Lamb Intestines is a very distinctive traditional breakfast in the ancient capital. It uses cleaned lamb large intestine and small intestine as the main ingredients, and is slow- cooked with thick white broth made from lamb bones. After cooking, the soup is clear and the aroma of lamb fat is particularly mellow. When eating, sprinkle enough white pepper and chopped coriander on it. The soup is fresh and not smelly, and the intestines are soft, tough and chewy, warming and satisfying. The lamb steamed dumplings at the Kaifeng morning market are a very distinctive halal breakfast in this ancient capital . They were hidden in the market as early as the Northern Song Dynasty. The stall owner makes the dumplings freshly made and steams them . The dough that has been scalded with boiling water is very thin and tough, and you can vaguely see the plump meat stuffing inside. The dumplings are made of tender lamb legs, chopped into small pieces and mixed with green onions and white radish. Steamed over high heat for a few minutes, the dumplings become shiny and oily. The moment they are bitten, fresh juice bursts out. The aroma of lamb mixed with the fragrance of green onions is particularly strong. When you open the steamer, the hot air wrapped in the fragrance wafts away. This is the most authentic flavor of fireworks in Kaifeng. The soup dumpling breakfast shop is full of people. Let’s go and see the jar where the fried crispy meat is about to be put. The worker is adding spices and finally steaming it in the steamer. This is a very representative local halal breakfast that hides the ingenuity of Hui cuisine and the fireworks of the ancient capital. The main breakfast sold is “four flavors”. The so-called “four flavors” refers to the four pre-arranged ingredients at the bottom of the bowl. The four ingredients, crispy pork, meatballs, gluten and day lily, are braised separately in advance. When eating, they are served in a bowl and topped with a large spoonful of boiling hot mutton bone soup. You can also order them separately for 13 RMB per portion. There is often a long queue at this shop early in the morning . If you go too late, you may not be able to eat, which shows how popular it is. It must be eaten with a piece of freshly baked “guokui”, a kind of hard-shell white flour pancake that is broken into small pieces and soaked in the soup. After the pancake absorbs the soup, it becomes soft and chewy and tasty. Next to it is the Kaifeng pancake shop. Guokui is a hard-core pasta that has been passed down for thousands of years in this ancient capital of eight dynasties and can be called the “king of steamed buns”. It originated from the military rations used during the construction of Qianling Mausoleum in the Tang Dynasty. It got its name because of its shape resembling a pot and a helmet. After thousands of years, it has evolved into an indispensable soul mate on the breakfast table of Kaifeng people . “It is crispy on the outside and chewy on the inside, with distinct layers.” The famous pancake is made by mixing one-third leavened dough and two-thirds unleavened dough, kneading it repeatedly to form a chewy dough. It is then rolled into a large round pancake with a diameter of one foot and two inches and a thickness of about one inch. The surface is then pressed with thumbs to create a sunflower pattern. It is baked in a traditional charcoal oven for 40 minutes, turning it frequently until the crust is crispy and golden, and the inside is as soft as a sponge. When you bite it open, you can hear a “crackling” sound, and the aroma of wheat and burnt food bursts out instantly. Let’s take a look at its production process. outer skin is kneaded with semi-fermented dough, and a little oil is added and rolled repeatedly to form fine layers. When it comes out of the oven, the outer skin is so crispy that it falls apart when bitten, while the inside is soft and chewy. The filling is the soul. Fresh beef ribs or hind legs are selected, chopped into granules by hand , mixed with minced ginger and chopped green onions, fried and then grilled. It costs 5 yuan each . Here we sell zongzi , a very distinctive traditional Chinese food. Its preparation is very special: use fresh reed leaves (a kind of fragrant large leaves) to wrap the soaked glutinous rice, tie it with a rope, and then boil or steam it. The filling is particularly rich, and can be divided into “sweet” and “salty” Two major factions of northerners prefer sweet rice dumplings. The fillings made now are candied dates and purple rice. The fillings made now are candied dates and purple rice . They taste soft and sticky with natural sweetness. Some people also dip them in white sugar. When you open the leaves of the rice dumplings just out of the pot, the fragrance of the leaves and the fragrance of glutinous rice are particularly strong. The taste is sticky and soft but not sticky. Here we are frying beef strips , a classic fried delicacy, crispy on the outside and tender on the inside, with rich meat aroma. Fried until the skin is golden brown. The freshly fried crispy meat has the aroma of hot oil, and it is very satisfying to eat it directly. The meat also has a hint of onion and ginger, and it is not greasy at all. Sprinkle some chili powder and pepper powder as a snack, the more you chew, the more fragrant it is. Many families will also fry crispy meat during the New Year and other festivals. The freshly fried crispy meat is placed in The plate is steaming hot, full of the warmth of fireworks. This is a famous local five-spice ramen. Here are some mutton and meatballs for sale. Here is the marinade for making ramen. The classic winter melon and mutton marinade is the main ingredient . Chop the mutton into cubes and stir-fry until crispy and fragrant. Cook it with soaked black fungus and day lily, sprinkle with five-spice powder , add black fungus and winter melon, the winter melon is soft, glutinous and sweet. A bowl of Kaifeng five-spice ramen hides the simplicity and mellowness of the ancient capital’s cuisine . It originated in Kaifeng and is famous for its unique five-spice flavor and chewy taste. It is a “hard-core carbohydrate” that locals never get tired of eating from morning to night . The kneaded dough is rolled into thick strips. The chef grabs both ends with both hands, shaking and stretching it up and down, his movements flowing like flowing water. The mutton brain is “delicate and smooth.” The ultimate halal snack. Lamb brain is denser than tofu, smoother than pudding, and it goes into your mouth in one slurp. Lamb brain is denser than tofu, smoother than pudding, and it goes into your mouth in one slurp. Pour the marinade on it and take a bite. The aroma of noodles, meat and wheat explodes in your mouth. Here is the braised lamb, which is also out of the pot. Steamed bun shop. The Chinese people’s love for steamed buns is hidden in the simplest daily life. For breakfast, a hot steamed bun with a fried egg, a spoonful of fermented bean curd, and a bowl of soy milk is a solid meal for lunch or dinner. A plate of stir-fried vegetables, a bowl of soup, and then… The steamed buns soaked with vegetable juice make people feel fuller than rice. Even when you are hungry, the cold steamed buns are delicious when you break them apart and chew them. You can taste the sweetness of the wheat kernels . For the older generation, “being able to eat white flour steamed buns for every meal” was once a symbol of a good life. Nowadays, even if there are more delicious foods, there is always a time for steaming steamed buns at home. The steamed buns can be taken out of the pot after 30 minutes . The aroma of the steamed buns attracts many diners to buy them . Some customers buy dozens at a time, which shows his love for steamed buns. This fried cake shop has a history of 100 years. Every morning at 7 The fried dough sticks are almost finished in the morning market, but the smell of Kaifeng has not yet dissipated. Kaifeng is an old city with a history of more than 2,700 years. Its bustle is not only due to its old buildings , but also lies in the hot food in the morning market. Video production is not easy, click to subscribe, and we will see you next time at the street breakfast shop . The fried dough sticks

本期视频走进中国古都开封！这座有着两千七百多年历史的老城，北宋时还是繁华的都城汴梁，而藏在巷弄里的早市，藏着它最鲜活的味道 —— 刚出锅的热乎美食能从街头香到巷尾，每一样都是本地人爱了几十年的老味道。
先来碗五香拉面，师傅手擀的面条筋道弹牙，浇上熬了整夜的牛骨汤，汤里藏着秘制五香调料，鲜得眉毛都要掉下来。旁边的八批油馍一定要尝，面团像折扇子似的叠出好多层，炸得金黄酥脆，咬下去 “咔嚓” 响，油香混着麦香特别过瘾。
喝的选五香豆沫准没错！这可不是普通豆浆，是用小米磨糊，加花生、海带、粉条熬出来的，撒上芝麻和芝麻酱，稠乎乎的咸香暖胃。配着吃的鸡蛋灌油条太绝了：刚炸好的胖油条豁个口，灌进蛋液再回锅炸，外皮脆得掉渣，里面软乎乎全是蛋香。
想吃扎实的就来份四味菜，牛肉、丸子、面筋堆得满满当当，浇上滚烫的羊肉汤，本地人都爱掰块饼泡进去，吸饱汤汁一口入魂。还有面饼锅葵，外皮焦香、内里暄软，比脸还大的一块，捧着吃特踏实。
最经典的当属烧饼夹羊肉，吊炉烤的烧饼外脆里软，夹上卤得入味的羊肉，油脂渗进饼缝，一口下去全是满足。
早市的摊主们凌晨就开工，拉面、炸馍、熬汤的声响混在一起，热气腾腾的美食刚出锅就被抢着买。跟着镜头，咱们一起逛这烟火气的早市，尝尝古都清晨的地道滋味吧！
视频4k拍摄，内容精彩，不容错过!