Healthy Xinyang Vegetables/养生信阳菜

This book is intended to be used as supporting textual material for the application of Xinyang cuisine for intangible cultural heritage. The book is divided into four chapters. The first chapter analyzes the historical and cultural origins of Xinyang cuisine from the perspectives of Xinyang's geographical environment, products, and cultural traditions; the second chapter introduces seven types of raw materials used in Xinyang cuisine, including livestock raw materials, poultry eggs raw materials, and aquatic raw materials; the third chapter introduces representative dishes, local snacks, and banquets of Xinyang cuisine, with photos; the fourth chapter introduces folk legends and customs related to Xinyang cuisine dishes or snacks.

本书拟作为信阳菜申报非物质文化遗产的支撑性文字材料。全书分为四章，第一章从信阳的地理环境、物产、文化传统等角度分析信阳菜的历史文化源流；第二章介绍信阳菜采用的畜产类原料、禽蛋类原料、水产类原料等七类原材料；第三章介绍信阳菜代表性菜品、风味小吃、筵席，并配有照片；第四章介绍与信阳菜菜品或小吃相关的民间传说与民俗。