1. Bengrou Dried Rice
Bengrou Dried Rice is a traditional specialty in Jining City, Shandong Province. Bengrou dry rice is carefully prepared with fresh pork belly or tenderloin and traditional special sand Bengrou in China. The pork is bright red in color, crisp and refreshing in taste, fat but not greasy, and the eaters feel full of fragrance.
Dry rice is rice steamed on a bamboo steamer with local high-quality 511 rice from Jining, Shandong Province. The rice grains are crystal clear, like pearls, and the taste is sweet and refreshing.
Xun: a vessel for holding food. Zhun meat: As the name implies, cooked meat is served in Zhun. The origin of roast meat can be traced back to the eve of liberation. At that time, the operators walked around the streets with food on a pole, carrying charcoal stove at one end and rice at the other, and put it on the charcoal stove. This method can save charcoal fire and make the meat eat a different flavor. After liberation, with the gradual improvement of living standards, Zhun gradually moved away from people's lives and was replaced by iron pan and stainless steel pot, but the name Zhun meat has been used to this day. Nowadays, Bengrou dry rice is not only limited to Bengrou, but also adds several special dishes: gluten meatballs, meat rolls, tofu blocks, eggs, kelp and so on, which not only enriches Bengrou dry rice, but also adapts to modern people's eating habits.
"Benrou": A big piece is a remarkable feature. The meat is fat but not greasy. Although the taste is simple and beautiful, it seems that it is straightforward and overwhelms all fancy feelings. "Gluten meatballs": The meat is tightly wrapped with gluten and made by hand. Gluten and meat give people a comfortable feeling. The meat stuffing is carefully prepared and has its own fragrance. It is a very popular dish. "Meat roll": It is made by rolling meat with bean curd skin. This product has not only the characteristics of delicious taste and good taste, but also rich nutritional value. In addition, there are "eggs", "shredded bean curd", "tofu block" and "Four Joy Meetballs", all of which are heated in the old soup with boiled meat, and they influence each other and complement each other to form a unique taste that is very different from eating separately. Today, with all kinds of delicious food, Bengrou Dried Rice is still loved by most Jining people, and Bengrou Dried Rice has also been continuously developed and expanded, and now it has become the leading specialty in Jining.
2. Yanzhou hot soup
Among the famous products and foods in Yanzhou, the hot soup is second to none. There is a saying circulating, "If you don't drink Hu spicy soup, you will never know the fragrance". Hu spicy soup can be said to be "ten miles away from the altar, you will get drunk when you smell it". Hu spicy soup is delicious, spicy and clear in color. It can clear the heart and penetrate the spleen, soothe the liver and moisten the intestines.
Yanzhou people love to drink Hu spicy soup. I don't know how many years this habit has been followed, and I don't know which ancient gourmet created this delicious food that can be passed down from generation to generation.
People in Yanzhou are very particular about drinking Hu spicy soup, and they can't drink it on any occasion. This particular attitude determines that drinking Hu spicy soup can't be arranged at noon or evening, but only as breakfast. Yanzhou people have a very rich variety of breakfast colors, such as dumplings, steamed buns, rice and noodles, but people are very fond of Hu spicy soup. Get up early in the morning, do morning exercises, walk, breathe fresh air, and the smell of Hu spicy soup wafts with the wind, which leads to people's appetite for soup. Grab a seat, fill a big bowl of Hu spicy soup, and take two gulps. It feels absolutely beautiful. The thick soup flows into the stomach with that aroma, and the feeling is so pleasant. The kelp and broken peanuts in the soup are full of fragrance when you chew them. If you still feel that the taste is not enough, you can pick up a spoon and scoop some old vinegar to adjust. If it is winter, you can put more pepper in Hu spicy soup, which is spicy, sour, crisp and fragrant. After a bowl of soup, you will feel refreshed, relaxed and full of energy.
Hu spicy soup is a famous brand of breakfast in Yanzhou. In hotels, in small restaurants, and the most indispensable thing is to spread it early. Men and women, old and young, everyone sat together, each with a bowl of soup, served two fried dough sticks, and chatted while eating, which was very interesting. If you drank too much wine or didn't eat last night, wouldn't it be faster to drink two bowls of soup in the morning, which will make you hungry, thirsty and nourish your stomach?
The production of Hu spicy soup is exquisite. Although the raw materials are the same, they are different because of the different production techniques. Some people make them delicious, while others make them worse. In fact, there are only a few kinds of raw materials for Hu spicy soup, and they are very common. There are flour, kelp, peanuts, pepper and vinegar, that's all. When you have all these things ready, the next step is to make them. First of all, mix the flour, not too much water, and the flour should be hard. Put the mixed flour into a cloth bag, wash it repeatedly in water, and slowly wash off the starch over and over again, leaving gluten, and then start firing. Put the gluten-washing water in the pot, add the broken peanuts, and bring it to a boil. The fire can be urgent or slow. After the water boils, put the cut kelp into the pot, and then add pepper as appropriate. After a while, a pot of delicious Hu spicy soup will be cooked.
it's experience that makes hot soup. Depending on the color of the soup, we must master the heat of the pot, such as Xinglong night market pedestrian street and old customs stalls, which can be said to be absolutely perfect.
why don't you grab a bowl?
3. Xizhangzhuang Edible Fungi
Xizhangzhuang Village, Guanyi Town, Liangshan County, Shandong Province, takes the development of edible fungi as the leading industry, and its output value accounts for more than 71% of the total economic output of the village. As the leading industry in Xizhangzhuang Village, the production of edible fungi has an annual output value of 121 million yuan and a profit of 9.6 million yuan, and the output value of edible fungi industry accounts for 92.3% of the total economic output of villages and towns. The number of farmers engaged in leading industries in the village is 212, accounting for 62% of the total number of farmers in the village.
By the end of 2111, Xizhangzhuang Village had established Guanyi Modern High-tech Edible Fungi Industrial Park, covering an area of more than 611 mu, with 1 activity compound of provincial edible fungi expert advisory group, 1 leading agricultural enterprises at the provincial level, 1 leading agricultural enterprises at the municipal level and 5 leading edible fungi enterprises at the county level, focusing on the production of various edible fungi products such as Flammulina velutipes, Apricot Mushrooms, Pocket Mushrooms, Auricularia auricula and Coprinus comatus.
At present, the production of edible fungi in Xizhangzhuang Village is all standardized. The whole industrial park produces 11 tons of edible fungi every day, and more than 1,611 rural surplus laborers are resettled. The per capita income of rural farmers reaches 8,311 yuan, while the per capita income of rural farmers in the village is 6,411 yuan, and the per capita net income of farmers in the counties and cities where the villages are located is 5,246 yuan, which exceeds the per capita savings income of farmers in the county by more than 21%.
4. Bad fish in Liangshan
Bad fish in Liangshan is a specialty of Liangshan County, Jining City, Shandong Province. Bad fish is a traditional delicacy in Liangshan. Bad fish bones are crisp and prickly, which is delicious and delicious, and the elderly with bad teeth like it best. Residents along the Yellow River will cook this delicious food, especially Liangshan, which is the most famous for its bad fish.
Bad fish is a special dish on the dining table in Liangshan area, which can't be eaten in other places. Even the word bad fish is hard to find in general dictionaries. Indeed, bad fish "from content to form" is a "local product" in Liangshan area.
Liangshan area has always been a natural flood storage and detention area in the lower reaches of the Yellow River and Wenhe River. When the flood comes, there is no flood, and there are thousands of large and small puddles. As long as the waterlogged land is convenient, many fish are left behind, which creates a unique condition for the residents in this area to "exhaust their resources and fish". Except for the bigger fish, which are cleaned and drained and dried in the sun, the rest of the fish are made into bad fish, because you can't use big fish to make bad fish, and fish larger than four inches are not suitable. First, bone spurs are hard to rot, and second, they are not easy to taste.
when it comes to the practice of bad fish, almost every family knows it, and I really experienced it at home when I was a child. Clean up the fish that have come from "fishing with exhausted resources" one by one, but don't need to scale them, and then set up a big iron pot in the yard. The bracket is very simple, just use three stacks of blue bricks, let it go and put it on the pot. Then wash the garlic (dried garlic stems and leaves) with water and spread it on the bottom of the pot. Then put the fish heads and tails together and stack them one by one. Sprinkle a layer of salt and pepper on each layer. After all the fish are stacked, just slightly overflow the fish with water, cover the pot and burn it under the pot. With the slow burning of the fire under the pot, the aroma in the pot is getting stronger and stronger ...
As the saying goes, "You can't eat hot tofu if you are impatient", but in fact, "You can't eat bad fish if you are impatient" is true. It takes a long time to cook bad fish with slow fire (slow fire), and sometimes it takes a night to cook it. Therefore, cooking bad fish usually uses firewood to burn fire. After three or two hours, the smell is fragrant. At this time, the open fire is extinguished and "warmed" with dark fire (charcoal fire), and people go to bed. Wait until the next morning, open the lid, and the pot is full of bad fish.
It's just the process of farmers cooking bad fish by themselves, and it can take several days to be a family at a time.
Bad fish in Liangshan has been famous for a long time. It is said that Zheng Banqiao, a scholar in Kangxi period and a juren in Yongzheng period and a scholar in Qianlong period in Qing Dynasty (AD 1693-1765), used bad fish to make wine when he learned about Fanxian (the old city is near Fancheng Village, Zhaobadui Township, Liangshan County), and left a hymn:
Eleven years as an official in Shandong.
Although all kinds of wild fish can be made into bad fish, crucian carp is the best.
Carassius auratus belongs to CYPRINIDAE, CYPRINIDAE and Carassius auratus. This kind of fish is generally not big, and the length of the finished fish is mostly 15 ~ 21 cm. The side of the body is flat and high, the body is thick and the abdomen is round. The head is short and the kiss is blunt. No need. The gill harrow is long and the gill filament is slender. The hypopharyngeal teeth are in a row, and they are flat. Scales are big. The lateral line is slightly curved. The dorsal fin is long and the outer edge is flat. The third hard thorn of dorsal fin and gluteal fin is strong, and the trailing edge is serrated. The end of pectoral fin can reach the starting point of abdominal fin. The caudal fin is deeply forked. The back of the body is grayish black, the abdomen is silvery gray, and the fins are grayish white. It is produced all the year round, and the crucian carp in February-April and August-February is the most fertile.
There are many records in ancient books of crucian carp. For example, "Lu's Spring and Autumn Annals" says: "The beauty of fish ... crucian carp is the best product, which has been around since ancient times." "Herbal Classics": "Carassius auratus is seasoned to fill the intestines, which is not harmful to the disease. It is the only fish that can be eaten regularly." "Materia Medica": "Crucian carp, warm and nontoxic, is the most edible of all fish." "Compilation of Medical Forest": "Carassius auratus is gentle, can swim without dryness, and can tonify the spleen without clarity, so it is valuable." "Ben Jing Feng Yuan": "Carassius auratus, there is an anti-Magnolia ring, with Magnolia officinalis to vent stomach gas, Carassius auratus benefits stomach gas."
according to modern nutritional analysis, the nutrients per 111g of crucian carp are as follows: calorie 118.11kcal, protein 17.11g, fat 2.71g, carbohydrate 3.81g, cholesterol 131.11mg, vitamin A17.11g, vitamin B1 1.14, vitamin B2 1.19, nicotinic acid 2.51mg and vitamin E 1.68 79.11 mg of calcium, 193.11 mg of phosphorus, 291.11 mg of potassium, 41.21 mg of sodium, 41.11 mg of magnesium, 1.31 mg of iron, 1.94 mg of zinc, 1.14.31 mg of selenium, 1.18 mg of copper and 1.16 mg of manganese, etc., which are very rich in nutrition.
There are two characteristics of bad fish in Liangshan:
The first is "bad but not bad". The so-called "bad" means that the scales, bones and thorns of the fish are thoroughly cooked and crisp, and the so-called "not bad" means that the fish body is complete, and the fish is rotten, stiff and chewy.
Second, the raw material of the bad fish is grass carp "whole fish" including scales. These two characteristics determine its comprehensive nutrition and high utilization rate. Naturally, bad fish in Liangshan is praised as longevity and beauty food and is favored by "eaters".
At present, there are vacuum-packed Liangshan bad fish on the market.
5. Liangshan Yi Liquor
Liangshan people have always been famous for their loyalty at home and abroad, and they have a generous tradition of drinking large bowls of wine and eating large pieces of meat.
travel to Liangshan and drink righteous wine! Drink Liangshan Yi wine and be a generous Liangshan person! ! !
Shandong Liangshan Brewery Factory Co., Ltd. is located at the foot of Liangshan Mountain in Shui Bo, one of the birthplaces of Water Margin in Four Great Classical Novels, China. Founded in 1976, it covers an area of 31,111 square meters, with a building area of 16,111 square meters, with an annual production capacity of 3,111 tons, and currently has 398 employees, including 69 professional engineers and technicians with college education or above, and a liquor production enterprise with an annual sales of more than 41 million yuan and an annual profit tax of more than 11 million yuan, which is a member of china alcoholic drinks industry association.
According to historical records, there are a large number of Liangshan heroes in Water Margin. There is a Shili Xinghua Village at the eastern foot of Liangshan, and there is an apricot blossom stream in the village. The source of the stream comes from the "Xianquan" at the top of Liangshan. Old man Wang Lin and his daughter Xing Mei are brewing intoxicating and fragrant apricot-scented wine by this stream. Liangshan heroes all take the lead in righteousness, killing the rich and helping the poor, and all the people clap their hands and praise them, so you will send food to Wang Lin's wine workshop, brew wine, put silk bags in the jar, beat gongs and drums and send them to the cottage. As soon as the jars were opened, the incense spread all over Shuihu Village ... The heroes were full of praise and named them Yisha in public.
After Song Jiang was recruited, Song Huizong heard that this wine was excellent, and personally sent Zhao Tan to lead the officers and men to rob Yi wine into the capital for his own enjoyment. When Emperor Qinggan visited Liangshan, he visited the apricot blossom scene in Shili, and in Faxing Temple, he had a drink with Gu Yue, a monk in the temple. He was full of praise for the righteous wine. As evidence, the ancient altar of the Song Dynasty unearthed at the foot of Liangshan is engraved with the words "List 3,111 pavilions, incense is the first one, three houses next door are drunk, and ten fragrant flowers are opened."
since the establishment of the factory for decades, we have been exploring the water margin culture of Liangshan heroes with the word "righteousness" as the axis, and on the basis of inheriting the original unique brewing technology of Wang Lin, combining modern technology and technology, we have devoted ourselves to studying and adjusting the original single grain brewing technology and converting it into multi-grain brewing technology. The quality is gradually improved and the products are constantly updated. There are nearly 111 varieties of Yi brand, Shui Bo brand and Liangshan hero brand in three series, which are highly praised and given books by Chinese and foreign leaders, experts, celebrities and other people inside and outside the industry. The former defense minister General Zhang Aiping wrote an inscription praising Liangshan fine wine, the national wine master Zhou Henggang praised "the treasure of Luzhou-flavor wine", and the national wine expert Xiong Zhishu wrote an inscription praising "Shui Bo Yijiu. Zhu Xueda, Yu Taichang, Sun Molong and other famous painters, dozens of experts, social celebrities, and leaders and experts of China Liquor Industry Association headed by Miao Zhilan visited our company to guide, write inscriptions, paint and remember, and were awarded the gold medal of Golden Goblet Awards and the first China Food Expo by China International Poetry and Wine Festival. Some products, such as 52-degree Yijiu, 35-degree Yijiu, 38-degree Shui Bo Tequ, 46-degree Shui Bo Laojiao, 39-degree Liangshan Haohan and 46-degree Liangshan Hero, have been rated as excellent products by Shandong First Light Industry Association, Shandong Light Industry Office and Shandong Liquor Industry Association for several years in a row. At the same time, our factory has been rated as "an enterprise that respects contracts and keeps promises" by cities and counties year after year, an advanced unit at the city and county levels, and a consumer satisfaction unit at the city level. In 2115, it was recognized as "Shandong Light Industry Famous Brand" by Shandong Light Industry Office. In 2116, it was awarded the title of "Famous Chinese Culture Wine" by the Ministry of Culture of China, and passed the ISO 9111: 2111 and ISO14111：2114 international quality and environmental management system certification. It is the first batch of professional manufacturers in our province who won the "National Liquor Production License".
We have a group of people who are loyal to the liver, righteous and courageous. They are working diligently in Liaoerwa, which used to have a vast water potential and stretched for 811 miles. Today, there are pines and cypresses, outstanding people, historical sites everywhere, fragrant wine and rich water margin culture in Liangshan, Shui Bo, and they are striving to climb persistently.