“三熏”是安陽(yáng)人極為喜歡的一種食品。這是在1910年時(shí)，安陽(yáng)一戶姓邵的人家，摸索出的一套“熏雞、熏蛋、熏豬下水”的技藝。邵家外甥姓閆，從小在邵家店鋪學(xué)徒，聰明能干，虛心好學(xué)，時(shí)常向聘請(qǐng)的熏制師傅請(qǐng)教，增添了熏兔肉等品種。后來(lái)他繼承了邵家基業(yè)，開(kāi)設(shè)熟肉食鋪，把熏制品發(fā)展為以“三熏”為主的系列風(fēng)味食品，有熏豬頭、熏豬肚、熏豬口條等10多個(gè)花樣，生意越發(fā)興隆。  
      
    安陽(yáng)“三熏”制作工藝講究，選料認(rèn)真嚴(yán)格，配料嚴(yán)謹(jǐn)科學(xué)，工藝精致細(xì)微，火候掌握適中，所以成品色呈柿紅，油潤(rùn)閃亮，肥而不膩，松香濃郁，入口脆爛，回味綿長(zhǎng)。不管熱食涼吃，佐酒下飯，都是風(fēng)味獨(dú)特的佳肴。放進(jìn)容器內(nèi)，六天七天，色味不變，干凈衛(wèi)生，香味純正，適宜于遠(yuǎn)行旅游攜帶，曾多次榮獲“優(yōu)秀食品” 稱號(hào)。



    Three Smoked Food is extremely loved by Nanyang indigenes. In 1910, a family of Shao in Anyang created a cooking skill containing smoked chicken, smoked eggs and smoked pork offals. The nephew of Shao, Mr. Yan, was a clever boy who studied from his master and added a new dish—smoked rabbit. Later, he inherited the property of Shao and improved them into a series of snacks, among which the Three Smoked are still the main dishes.
      
    Anyang three smoked food needs dainty making skill, delicate materials and condiments and moderate degree of fire to make sure it red, fragrant, messy and not greasy. Fried or cold mixed, it will always be a delicacy with special flavor. It can be kept for as most 7 days in containers without getting bad, which makes it convenient to carry when we are traveling. For these qualities, it has been rewarded the honor of Excellent Food for many times.