“三熏”是安阳人极为喜欢的一种食品。这是在1910年时，安阳一户姓邵的人家，摸索出的一套“熏鸡、熏蛋、熏猪下水”的技艺。邵家外甥姓闫，从小在邵家店铺学徒，聪明能干，虚心好学，时常向聘请的熏制师傅请教，增添了熏兔肉等品种。后来他继承了邵家基业，开设熟肉食铺，把熏制品发展为以“三熏”为主的系列风味食品，有熏猪头、熏猪肚、熏猪口条等10多个花样，生意越发兴隆。  
      
    安阳“三熏”制作工艺讲究，选料认真严格，配料严谨科学，工艺精致细微，火候掌握适中，所以成品色呈柿红，油润闪亮，肥而不腻，松香浓郁，入口脆烂，回味绵长。不管热食凉吃，佐酒下饭，都是风味独特的佳肴。放进容器内，六天七天，色味不变，干净卫生，香味纯正，适宜于远行旅游携带，曾多次荣获“优秀食品” 称号。



    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.