For several thousand years, the chefs of Henan have created dishes that pay homage to the emperors of China's various dynasties, several of which set up their capitals here in ancient times. Archaeological digs in Zhengzhou have turned up Neolithic utensils and kitchen wares, and the vivid frescos in Xinmi City's Dahuting Tombs depict scenes of boiling meat and butchering poultry.

The continuance of these culinary traditions is apparent in the Henan Cuisine (also called Yu Cuisine) of today. Imperial-sounding dishes such as Peony and Swallow Vegetables, Shredded Jade Fish, and Lotus-Carved Cucumbers appear on menus across the city.
 
Soups and broths are paramount in Yu Cuisine, with many experts agreeing that while "an opera singer's career depends on his voice, a chef's career hinges on his soups".  Ingredients used in soup preparation must be washed twice and twice put into the pot. Clear broths should be transparent enough to allow the bottom of the bowl to be clearly seen, but thick soups should stick to the lips.

Henan, like the rest of China, has each local food relegated to its appropriate season, with such folk adages as "Thin eel and hoof-turtle should be eaten every March and April", and "Chicken is best to eat when the millet is ripe in the fields".  The Chinese believe that eating seasonally is beneficial to health.

Next to Erqi Binguan, is Hao Chi Jie (Delicious Food Street; Jiefang Lu), a small market good for cheap snacks. Jinshui Lu is also worth exploring for its selection of bars, coffee shops and restaurants.