“三熏”是安陽人極為喜歡的一種食品。這是在1910年時，安陽一戶姓邵的人家，摸索出的一套“熏雞、熏蛋、熏豬下水”的技藝。邵家外甥姓閆，從小在邵家店鋪學徒，聰明能干，虛心好學，時常向聘請的熏制師傅請教，增添了熏兔肉等品種。后來他繼承了邵家基業，開設熟肉食鋪，把熏制品發展為以“三熏”為主的系列風味食品，有熏豬頭、熏豬肚、熏豬口條等10多個花樣，生意越發興隆。  
      
    安陽“三熏”制作工藝講究，選料認真嚴格，配料嚴謹科學，工藝精致細微，火候掌握適中，所以成品色呈柿紅，油潤閃亮，肥而不膩，松香濃郁，入口脆爛，回味綿長。不管熱食涼吃，佐酒下飯，都是風味獨特的佳肴。放進容器內，六天七天，色味不變，干凈衛生，香味純正，適宜于遠行旅游攜帶，曾多次榮獲“優秀食品” 稱號。



    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.