蒲菜是蒲根剝去硬皮后的嫩芯。淮陽蒲菜歷史悠久，傳說早在春秋時期，孔子周游列國被困陳、蔡，絕糧7日，就是靠蒲菜維持生命的。從此，蒲菜成為別具風味的名菜。
       
    淮陽蒲菜有許多特點：生菜水靈白皙，鮮艷嫩脆，別號“淮陽大蔥”。外地蒲菜麻嘴，而淮陽蒲菜生吃甜脆爽口。
       
    淮陽蒲菜燒、炒、燜、煮各具特色，都是淮陽地方風味一絕，外地旅客品嘗后贊不絕口，引以為奇。

    醬蒲菜
       
    醬蒲菜，是淮陽縣醬菜廠獨家生產的調味食品。蒲子屬多年水生植物，生長在沼澤地帶。蒲葉呈扁片狀，寬1－1.5厘米，高2－3米，露出水面，色澤青綠，可制各種編制品。根莖生長在水下或淤泥深處，直徑2－4厘米。淮陽城湖淤泥深厚，土質肥沃，蒲菜生長條件得天獨厚。根莖剝去外皮，呈銀狀，生吃脆甜無絲，味美可口；熟吃久煮發脆，鮮嫩芳香；醬制別具風味，更為獨特。
       
    據《淮陽縣志》記載，孔子于前489年到陳州（今淮陽城）時，在陳絕糧饑餓難當，其學生子路下城湖拔了幾根蒲子，剝去根莖的外皮。試嘗之后脆甜可口，于是仲尼師徒饑腹得飽。袁世凱的堂侄袁壽山久居淮陽，愛吃蒲菜。給袁壽山做飯的廚師為了投其所好，讓他一年四季都能吃上蒲菜，便將剝好的蒲菜腌制在甜面醬內。數月后吃著脆甜，醬香濃郁，酯香純厚，別具風格。后來美馥齋、四美齋等幾家醬菜作坊也按上法腌制醬制，于是廣大群眾也吃上了醬蒲菜。該產品1984年榮獲省同行業優質產品稱號，多年來暢銷不衰，實為老少皆宜，饋贈親朋好友之佳品。


 

 Huaiyang TyphalatifoliaL

 
    TyphalatifoliaL is soft core made from flagroot which grows in sludge and is in silver color. Raw one eat crisp and sweet, stewed ones are refreshing and fragrant, and pickled ones are in particular flavor. Huaiyang County has advantageous thick and fertile sludge which is helpful for TyphalatifoliaL's planting. According to the document Huaiyang County Record, TyphalatifoliaL is created in Chunqiu Era by Confucius and his pupils and has experienced a long history. 
      
    Huaiyang TyphalatifoliaL is in white and bright color, and taste tender, crisp and sweet so that it is praised as Huaiyang Shallot. Fried, braised and stewed ones are in separately unique features. Among various kinds of products, sauced typhalatifoliaL is exclusively produced in Huaiyang, which has earned name of national quality product in 1984 and become a good choice for sending others as a gift.