“炒三不沾”是安陽名菜。食用時因不沾筷、不沾盤、不沾牙而得名。“炒三不沾”也叫“桂花蛋”其創制人及創制年代已無從查考。 　　
        
    清乾隆皇帝南巡，路經彰德府，知府獻膳，其中就有'炒三不沾'。乾隆食后大悅，立即令人記下此菜的制法。從此'炒三不沾'傳至皇宮，成為宮中名菜。 　　
       
    后來，不少廚師因生活所迫逃往他鄉，故使“炒三不沾”這道名菜在外地生根開花。現在，“炒三不沾”經廚師們的不斷改進，又在金黃似月的“炒三不沾”周圍擺上用京糕切刻而成的晶瑩鮮紅的小兔，為此菜增添了神奇的色彩，顯得更為富貴雅麗。
       
    炒三不沾 軟香油潤、濃甜不膩；有益智、開胃的功效。“三不沾”金黃，京糕鮮紅，紅黃相映，鮮艷喜人。 “炒三不沾”是安陽烹飪園里的一枝鮮花，也是豫菜中的佼佼者。


 

Fried Sanbuzhan

    Fried Sanbuzhan, which is a famous dish in Nanyang, is called in this way for its characteristics of not staining with chopsticks, plates and teeth. It’s also called Osmanthus Eggs. The founder and the created year can’t be explored exactly.
      
    It's said that this dish stems from Qianlong Emperor in Qing Dynasty. He had a travel to the south. When he came to Zhangde, the official dedicated this dish to him. The King gave it a high praise and from then on it set its unshakable position in the imperial palace. Later, many cooks in the imperial palace ran away to other places out of the poor living conditions with this delicious dish, which made it spread widely. Nowadays, cooks advance this dish further, adding several lovely rabbits which are made by cakes. These lovely rabbits make this dish more graceful and splendid.
      
    Fried Sanbuzhan is fragrant, smooth, sweet but not greasy, which also has the medical functions of advancing intelligence as well as stimulating appetite. It covers with red and gold which makes it gratifying. All these characteristics make it an outstanding one in Henan cuisine.