Silk-cut vegetables are a major feature of Shandong cuisine. Silk-cut sweet potatoes are one of the most representative beets in Boshan cuisine, with golden color, crisp outside and waxy inside, sweet and delicious. Making silk-cut vegetables is especially a test of the chef's skills. In the Qing Dynasty, the "pull-out dish" was popular in Zibo. Pu Songling described it in "Daily Folk Words and Dietary Chapters": "The northern land is now entangled in fruit, and nothing can't be sticky with sugar." Boshan is the birthplace of China coloured glaze, and the production of silk-drawing dishes is closely related to Boshan coloured glaze. The production techniques of "silk-drawing" and "coloured glaze" are exactly the same, but the former is hot, while the latter is cold. Cabbage should be eaten while it is fresh and hot, and it should be eaten quickly while it is hot, and it is in a state of drawing silk constantly.
"Tofu box" is a widely praised Boshan specialty dish, which is also widely circulated in other nearby areas. There are ten bowls for farmers in Yiyuan, Zibo, and the tenth bowl is tofu. To make Boshan tofu box, first cut the tofu into large pieces and fry it in a pot until golden. Then cut the upper end of the tofu block to make a box cover and take out the inner pulp, which means "unpacking" Chop up the tofu and fry it, then add dried seaweed, fungus, meat stuffing, etc. and mix well as stuffing into the tofu box, which means "Xiabao". Steam the tofu box in the pan, put it in a pagoda shape and put it on a plate. thicken the diced carrots, diced cucumbers and corn kernels with juice. The fragrance of beans and meat blends, and it is mellow and fascinating, which is a classic.
Fish belly soup with ginseng is rich in Boshan flavor, which is not only a representative of local clear soup dishes, but also a big head dish in the local traditional banquet pattern of "four or four seats". This dish is especially good at making dry goods, which is quite representative in both the making of raw materials and the extraction of clear soup. When making fish maw and ginseng soup, in addition to the two main ingredients, fish maw and sea cucumber, it should be cooked with auxiliary materials such as egg soup, fungus, white cook the meat, magnolia slices and clear soup to make the soup rich and catchy. The kung fu of making fish belly and ginseng soup is mainly spent on preparing ingredients in the early stage. The fish belly is fried in oil first and then soaked in water for later use. The production of egg custard is more exquisite. First, the egg yolk is steamed and then the egg white is added to continue steaming. After steaming, the egg custard is cut into semi-yellow and semi-white pieces. When eating, the ingredients are heated and poured into the prepared broth. Pepper is added to the soup, which tastes sour and slightly spicy, the sea cucumber is smooth and strong, the fish belly is crisp and Q-shaped, the egg slices are fragrant and tender, the white cook the meat is fragrant and palatable, and the soup head is kind.
Crispy fish pot is the specialty of Boshan cuisine. Use bamboo blanks or disposable chopsticks as the bottom of the pot, and put cabbage leaves vertically around the edge of the pot. Place lotus root slices, Chinese cabbage, pig's trotters, kelp, pork belly with skin, Chinese cabbage and Spanish mackerel in turn, and finally use old Chinese cabbage to help cover the top without covering the lid. In the process, no water is added except ingredients and seasonings. After more than 8 to 10 hours, the soup in the ingredients is fully poured out and the boiling soup is scooped out. Turn to medium heat, slowly sink along the edge of the pot, and then add a spoonful of soup to the pot. When all the soup was concentrated and collapsed, it was just the right time, and all kinds of ingredients and seasoning in the pot were integrated. Boshan crispy pot is bright and fresh in soy sauce color, which is mouth watering. The taste is fresh, sweet and crisp, the cabbage is boiled and invisible, and the aspic is shaped like amber.
"Smashing fish soup" is popular in Boshan area, but rare in other areas. If you want to eat this dish, you should first order a sweet and sour carp. After the fish is finished, the bones and meat are returned to the pot and smashed, pepper is used to enhance the flavor, sugar is used to enhance the freshness, and egg blossoms are beaten. Break out a hot and sour fish soup, suck it while it is hot, the fish is smooth and delicious, the soup is sour, salty and slightly spicy, and it is delicious.
"Stay to have a good meal, around Boshan. After eating Boshan cuisine, it turns around the world. Boshan cuisine, which is cooked with heavy fire and full of food, is very representative in the category of northern cuisine, and it also draws a strong color for Shandong cuisine. (Nengzifei)