开封一带土质沙松，适宜红薯生长，长出的红薯个大饱满，含淀粉量、含糖量都很高。杞县红薯泥，就是利用红薯为原料制作的一道久负盛名的中州名菜。它由杞县 大同饭庄厨师蒋世奇始创于民国初年，因以红薯为原料，成品形似泥状，生产于杞县而得名。
      
    杞县红薯泥制作精巧，先用一斤红薯，五两白糖、二 两半小磨香油和少量的山楂丁、玫瑰、桂花糖、青红丝等为原料。先将红薯煮熟去皮，包压成泥，然后将白糖炒成浆，兑入香油、泥红薯，加热烹饪，搅拌均匀，至油、糖、红薯三香溶为一体，呈柿红色即成。
      
    杞县红薯泥色泽晶莹、甜香可口，营养丰富，且红薯又是长寿食品，该菜故有佳肴良药之美誉。

 

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.