開封一帶土質沙松，適宜紅薯生長，長出的紅薯個大飽滿，含淀粉量、含糖量都很高。杞縣紅薯泥，就是利用紅薯為原料制作的一道久負盛名的中州名菜。它由杞縣 大同飯莊廚師蔣世奇始創于民國初年，因以紅薯為原料，成品形似泥狀，生產于杞縣而得名。
      
    杞縣紅薯泥制作精巧，先用一斤紅薯，五兩白糖、二 兩半小磨香油和少量的山楂丁、玫瑰、桂花糖、青紅絲等為原料。先將紅薯煮熟去皮，包壓成泥，然后將白糖炒成漿，兌入香油、泥紅薯，加熱烹飪，攪拌均勻，至油、糖、紅薯三香溶為一體，呈柿紅色即成。
      
    杞縣紅薯泥色澤晶瑩、甜香可口，營養豐富，且紅薯又是長壽食品，該菜故有佳肴良藥之美譽。

 

Qixian Mashed Sweet Potato

    Kaifeng strict has soft field which is helpful for planting sweet potatoes. The sweet potatoes there contain highly starch and sugar. Qixian mashed sweet potato, which has enjoyed a good reputation for a very long time, depends on these high-quality sweet potatoes. In the beginning of the Republic of China, it was created by a cook, Jiang Shiqi, in Datong Restaurant. It earns this name for it chooses sweet potatoes as its materials as well as its paste-shaped.
      
    Qixian Mashed Sweet Potato has an ingenious making process. First, we should choose 0.5 kilo of sweet potatoes, 200 grams of sugar, 125 grams of sesame oil, a little rose leaf, hawthorn lumps and some other condiments as materials. Second, we should heat the sweet potatoes, cut off their covers, press them into paste, heat the sugar into paste also and stir it with the oil and mashed sweet potato until they combine with each other completely and appear red. 
      
    Qixian mashed sweet potato has glittering color, tempting smell and sweet flavor. Furthermore, for its containing various kinds of nutrition, it also has a reputation of good remedy besides delicacy.