“炒三不沾”是安阳名菜。食用时因不沾筷、不沾盘、不沾牙而得名。“炒三不沾”也叫“桂花蛋”其创制人及创制年代已无从查考。 　　
        
    清乾隆皇帝南巡，路经彰德府，知府献膳，其中就有'炒三不沾'。乾隆食后大悦，立即令人记下此菜的制法。从此'炒三不沾'传至皇宫，成为宫中名菜。 　　
       
    后来，不少厨师因生活所迫逃往他乡，故使“炒三不沾”这道名菜在外地生根开花。现在，“炒三不沾”经厨师们的不断改进，又在金黄似月的“炒三不沾”周围摆上用京糕切刻而成的晶莹鲜红的小兔，为此菜增添了神奇的色彩，显得更为富贵雅丽。
       
    炒三不沾 软香油润、浓甜不腻；有益智、开胃的功效。“三不沾”金黄，京糕鲜红，红黄相映，鲜艳喜人。 “炒三不沾”是安阳烹饪园里的一枝鲜花，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.