Stewed meat is a traditional snack in northern China, and Dingzhou people have eaten stewed meat from the age of ninety-nine to the age of just walking. The practice of casserole varies from place to place.

Yantai, Dalian casserole with groundnut starch as raw material, Hebei Lingshou, Xingtang, Dingzhou casserole with lean pork and yam flour filled with noodles, Henan Yuzhou casserole with special sweet potato made into semi-finished vermicelli pressed into the Dandong casserole raw material is starch; seasoning with shrimp oil, sesame sauce, garlic sauce, and so on.

Fried casserole, also known as fried dragon scale. Although it is a small piece of casserole, Tianjin people eat it with extra care. You have to use a knife to cut the casserole into a balanced size of flat pieces, fried in oil until both sides are presented with an attractive charred yellow gabba until, in the dish to a piece of code, the color and shape are like dragon scales. Legend has it that eating casserole is to punish the lazy dragon and seek a good omen for a good year and a good harvest.

Tianjin's casserole is somewhat different. Other areas of the casserole made of groundnut starch, often steamed, or fried with other ingredients, Tianjin casserole is made of pure mung bean flour, have to go through layers of filtration, mixing, simmering, juice, fermentation, in order to make a piece of high-quality good casserole.

Expanded Information:

Origin of Yantai Stewed Pork:

Legendary story has it that two of the Mun family's The story goes that two brothers from the Men's family went to Yantai to sunbathe in vermicelli. One day, the brothers had just made a good meal, but there was a cloudy day. If the vermicelli could not be sun-dried, the vermicelli would be sour and bad. In a hurry, the brothers invited the townspeople to fry the vermicelli in oil and eat it with garlic. After eating it, everyone said in unison that it was good (dàn, pronounced "outlaw" dǎi) and tasted good.

So, everyone helped the Men's brother and sister to set up a pot and stove to fry the flour embryo to sell. The guests all said it was delicious, but when asked what the name of this food was, no one could answer. One of the learned people think it is the door brothers created, and fried with oil stew, blurted out: "Stewed." Since then, it has been known as "Stewardship".

How much oil is one of the decisive factors affecting the flavor, the oil can not be too little but never too much, too little is easy to paste the bottom of the pot, and more oil will make the casserole on all sides are greasy and will not be on the ga (sound ge,) that is, gaba, referring to casserole on both sides of the fried layer of burnt, yellow, crispy, fragrant things.

Frying casserole fire is also a major key, the fire can not be too big, the time can not be too short, or casserole easy to fry through, the outside looked good, but the inside is solid, the flavor is greatly discounted, it is best to use a large coal-burning stove moist fried, such as frying to casserole from the inside to the outside have become yellowish, the whole body is crystal clear and transparent, soft, glutinous, up and down have been knotted with a layer of yellow Ga, a burst of Aroma of the nose, finally can be out of the pot.

Eating casserole essential seasoning only three things, one is with a good salt garlic sauce, the second is broken (refers to the water to) good sesame sauce, and soy sauce.

Baidu Encyclopedia - Stewardship