Laobian jiaozi

Laobian jiaozi is the most famous flavor brand food in China, with a long history of 171 years. The produced Laobian jiaozi is famous at home and abroad for its thin skin, big stuffing, delicious flavor, rich and not greasy, soft and chewy. After careful research by several generations of famous teachers, jiaozi in Laobian has developed into more than 111 kinds of jiaozi in Laobian made by different methods, such as seafood, meat, vegetarian stuffing, etc., and developed and shaped dumpling banquets of different grades. The reason why Laobian jiaozi enjoys a long-standing reputation is mainly due to its exquisite selection of materials, exquisite production, unique shape and fresh taste. Its unique features are stuffing and leather making.

"jiaozi is the best in the world" is a banner written by the famous crosstalk master Mr. Hou Baolin after he personally tasted it when he came to Shenyang to perform in 1981. Jiaozi, the old frontier, is well-deserved, with a long history and unique flavor. It is famous for its thin skin, large stuffing, unique shape and mellow taste, and it is the top food in jiaozi in Shenyang City.

The founder of Laobian jiaozi was named Bianfu, who moved to Shenyang from Hebei in 1829. At first, he only built a very simple stall bed near Xiaojinqiao, commonly known as "Horse Shelf", and sold it while making it. The store number was Bianjia Dumpling House. In 1871, Bian Fu's son Bian Degui followed in his father's footsteps and "upgraded the technology" of "Laobian jiaozi". After a special research, Bian Degui changed the ordinary stir-fried stuffing into soup stir-fried stuffing, making it loose and chewy, delicious and forming a unique flavor. From then on, "Old Border jiaozi" became a hit and became a well-known delicacy. In 1941, Bian Lin, a third-generation descendant of jiaozi, moved jiaozi, the old frontier, to the most lively northern market in Shenyang at that time, and made jiaozi, the old frontier, famous all over the northeast. Jiaozi, the old frontier, is not only famous all over the country, but also overseas. When you come to Shenyang, you must taste the old jiaozi. Laobian jiaozi Pavilion is located in Shenyang

Shenyang Li Liangui bacon pie, which was founded in 1842 and has a history of more than 161 years. At that time, it was set up in Lishu County, Jilin Province, and its name was prosperous and thick, mainly engaged in sauced meat, cakes and alcohol. Because the Li family's sauce meat is clean, rotten and fragrant, and the pie is soft, clear and crisp, it is often full of guests in Lishu Town, which is very popular among the masses. In 1937, Li Yao, the son of Li Liangui, set up a semicolon in Siping City, Jilin Province. After liberation, in 1951, Li Chunsheng, Li Yaozi, inherited his ancestral business and moved Li Liangui bacon pie to Shenyang, a major town in the northeast, with a thriving business. Since then, Li Liangui bacon pie has taken root in Shenyang, becoming a famous and unique flavor in Shenyang. In order to keep the traditional characteristics of Li's bacon pie, Li Chunsheng is meticulous in making and selecting ingredients. When he chooses pork, he doesn't need a bloody neck or a small belly. He uses fresh pork with fat and thin skin from the front trough to the ribs, then rinses it with warm water and alkali, and soaks it in clean water for 6,11 hours to remove blood and foul smell, and then cuts it into cubes and stews it in a pot. In summer and autumn, fennel is also added to make the sauce meat more fresh and delicious. At the same time, the soup stock is poured in, boiled with strong fire and simmered with low fire, so that the meat pieces are turned up and down, and floating foam is thrown out in time. When the meat pieces are cooked, they are taken out, drained of oil, and dried in a smoking pot with brown sugar for smoking. The cake is made by adding broth, salt and seasoning into flour to form a soft dough. It takes a long time to wake up, and it is rolled and oiled. It is rolled several times and baked into a cake. It is characterized by fat but not greasy bacon, thin but not firewood, thick incense and red incense; The pie is yellow and fragrant, with many layers of soft inside and crisp outside. Now he has succeeded China cooking master, Shenyang model worker, excellent general manager Li Fuzhou of party member and Shenyang Li Liangui Bacon Cake Catering Center. He has continued to develop the traditional craft to develop 12 kinds of bacon ingredients, reformulate sweet noodle sauce according to modern tastes, and adjust the taste with lotus seed and egg drop soup, which makes the taste better. "Li Liangui, Shenyang, incense and delicious"; "Big pie rolls bacon, the more you eat, the less you get" has become the common people's jingle.

In p>1913, Yang Yutian, a native of Hebei Province, went to Taonan, Jilin Province to create it. At that time, it was named Yangbing. As the business of Yangjia cake shop is booming and its business is expanding, it came to Shenyang in 1951 after liberation. In order to improve the single variety of management, the egg cake with chicken silk flower hat was added. From then on, Yang's furnace cake and egg cake became famous all over Northeast China. Yangjia hanging furnace cake is made with warm water, and the temperature of water and the amount of salt used increase or decrease with the seasons. After the cake slices are rolled out, they are baked in a charcoal stove, baked on the top and branded on the bottom, and completely baked. The finished product is round and flat, with tiger skin color, distinct layers, tender outside and fragrant and delicious. Egg cake, cooked with minced meat, fresh mushrooms, fungus and dried seaweed, thickened with soup, poured on the egg cake, in the shape of a flower hat, and then shredded chicken and put it on the top, and served with cakes, which has a unique flavor. The marinated fresh cake is tender, fragrant and mellow, and it is even more icing on the cake and has a unique flavor when eaten with Chili oil and garlic paste.

Back in Shenyang

According to legend, during the Guangxu period of the Qing Dynasty, a family named Jin opened a biscuit shop in the north gate of Shenyang to make a living. Business has been bad because of poor management. One day was the Mid-Autumn Festival, and the business was even more depressed. At noon, no diners came to the door, and the shopkeeper was at a loss. So he took out a few copper coins from the iron box, bought some beef and chopped it into meat at home, rolled it into thin skin, and wrapped it up in folds for his own holiday. At this time, a messenger suddenly came in from the outside, and when he entered the store, he saw that the food branded in the pot was novel in shape. Once tasted, it tasted very good. The messenger immediately told the shopkeeper to bake another box and send it to the inn. After eating, everyone exclaimed in unison. Since then, this kind of food became famous for a while, and the government and the people rushed to buy it, and the business was booming, so it was named "back".

Xieshun Garden, a century-old shop, is famous for its signature dish Huitou. After several generations of inheritance and development, Xieshun Garden Huitou Restaurant has become one of the symbols of Shenyang cuisine.

jar meat culture has always been an important part of northeast food culture. As early as the Qing Dynasty, Emperor Taizong of Qing Dynasty changed Shenyang to "Shengjing" and brought in the jar meat culture of Manchu. Shengjing jar meat began to prevail in Shenyang, and it also became a necessary food for court festivals.

the inheritor of Shengjing gourmet jar meat restaurant is keen on the protection of Chinese food culture. It inherits China's traditional cooking skills and completely preserves Manchu jar meat. "Lean meat is not firewood, fat meat is not greasy, tastes excellent and is rich in nutrition", which is the most authentic northeast jar meat. In the early 1991s, the first Shengjing gourmet jar meat restaurant was located in the iron pavilion in the snack street at the south gate of Bayi Park in Heping District. It is extremely prosperous, and dozens of people line up just to eat a jar of meat rice. After eating, they all raised their hands and praised them! In order to inherit Shengjing jar meat, Shengjing cuisine is a good successor. In recent years, in-depth investigations have been made on the famous jar meat in Northeast China, and research and development have been carried out. Finally, the "No.1 jar in China", which has been lost for more than a hundred years, has once again entered the folk, making imperial jar meat available to all people. Nowadays, a lot of distinctive cuisines have been added, such as Shengjing jar meat, stewed sauerkraut, spicy dried tofu, steamed pig blood, Four Joy Meetballs, secret herring, self-filled blood sausage, braised pork intestines, various stir-fried stews, rice and bean rice, etc., which is a must.

In p>1634, Emperor Taizong of the Qing Dynasty renamed Shenyang "Shengjing". The imperial dining room in the palace selects five layers of meat and lean meat, and cuts them into six square pieces evenly and neatly. Stir-fried, add shallots, ginger, fermented milk and other seasonings, and put them in the special altar in front of the imperial kitchen to stew with slow fire. The emperor loved it so much that the original Shengjing jar meat got its name.

It is said that the emperor used to eat the jar meat of Shengjing in the palace, and asked the imperial kitchen to study the new taste of jar meat, which made the chef in the imperial kitchen have a headache. Later, I heard that there was a young man in the folk who was the first jar meat in Shengjing. The chef personally invited him to cook jar meat for the emperor.

the emperor has eaten the jar meat he cooked, and repeatedly called it the best food in the world. He summoned young people to be the royal chef and gave him the reputation of the first jar in the world. Later generations continued to remember that the chef of the imperial kitchen who made the jar meat wanted to go back to his hometown to observe filial piety for three years because of the death of his mother. The emperor was very reluctant to give up, and he said with emotion: filial piety comes first, and your jar meat is also a must in the world, and you are very filial, and you are specially given the first filial piety in the world. Your meat altar is an altar of filial piety. Later generations praised this story, and later, two kinds of jar meat theories, loyalty altar and ritual altar, emerged among the people.

In short, the first jar in the world is the most famous method of jar meat in Shengjing, and it is the representative of jar meat in Shengjing.

Shengjing jar meat has a history of more than 111 years and is the most distinctive northeast cuisine. As a descendant of Shengjing jar meat, Shengjing Gourmet Jia strictly follows the traditional Manchu craftsmanship and builds the most authentic Northeast jar meat with the brand concept of "inheriting culture and putting people first", bringing the healthiest, most delicious and most connotative Northeast cuisine to our customers.

Shengjing Gourmet Jia takes "pioneering and innovating, striving for self-improvement" as the core spirit of brand development, constantly learning and enriching its own food culture and content, and bringing diversified food experiences to customers.

Shengjing Gourmet pays attention to brand development, actively promotes the brand principle of "health and environmental protection, caring for the environment", pays attention to the development of China, and is committed to the general trend of enterprise reform in China, taking "becoming a new gourmet brand that is progressing with China in the new era" as its brand belief.

In recent years, Shengjing Gourmet has actively collected customer feedback information, made progress with the times, and constantly innovated to create the most suitable products for consumers. It is the humanistic, scientific, traditional and classic cultural connotation of Shengjing Cuisine that continuously injects energy into the brand development, promotes the rapid development of the brand and becomes a leader in the food industry.

Majia steamed dumplings is a special Hui snack in Shenyang. As early as the first year of Jiaqing in the Qing Dynasty (1796), it was founded by Ma Chun and has a history of more than 211 years. At that time, there was no store, just pushing a wheelbarrow to and from the busy market, selling it while doing it. Majia steamed dumplings is well received by the masses because of its strict selection of materials, fine production, good taste and beautiful shape. In the eighth year of Qing Daoguang (1828), Ma Guangyuan, the son of Ma Chun, opened two humble stores outside the horse-blocking wall in Xiaoximen, and named Majia steamed dumplings Pavilion. Since then, it has been busy and famous. After several changes, it was finally located in Xiaobeimen in 1961, which is now Majia steamed dumplings Pavilion, with Ma Jiting, the fifth generation descendant of Ma, as the technical director. The uniqueness of Majia steamed dumplings: scalding the noodles with boiling water, softening the tendons, filling the noodles with rice flour, which is loose and non-sticky, and filling with three parts, namely, cow's trident, purple cover and kidney oil, which are fresh, tender and mellow. The stuffing requirements are strict, and the beef must be stripped of fascia and then chopped; Soak and feed with clear water, add seasoning and mix well without stirring, showing a sparse "water-hurting stuffing", which is shaped like a wooden fish without leaving a big tassel when wrapping. After ripening, the skin is bright, soft and soft, and the stuffing is loose, with good alcohol and fragrance. Its shape is like a blossoming peony, which makes people salivate.

under the leadership of general manager, national senior technician, national judges and Mr. Ding Fuchang, Majia steamed dumplings has won the Top Ten Best Flavor Food Award in Shenyang and the "Gold Award for Excellent Flavor" in Liaoning Muslim Grand Prix since the reform and opening up. At the same time, it enjoys many titles such as "Chinese famous snacks", "Shenyang famous flavor products" and "famous flavor stores".

Korean Xita cold noodles are made by instant eating and instant pressing, and the taste is flexible, tender, spicy and refreshing. The West Tower Cold Noodles Restaurant changes its own ticket at the window like the dining hall it goes to, and you have to open your voice when you speak, otherwise you can't hear it. "West Tower Cold Noodles" is the best cold noodles in Shenyang. Xita cold noodles are Korean-style cold noodles, which are made of flour and starch. They are now squeezed into boiling water, picked up with special boiled cold noodle soup, and sprinkled with special Chili powder according to personal taste. Cold noodles are soft in the middle, cold noodles are soft in the middle, cold noodle soup is cold and refreshing, eat a bowl in winter season, cool to the bottom of my heart, warm in my heart; Come to a bowl in summer to quench your thirst. Plus some spicy cabbage, it is even more different. Xita cold noodle shop is crowded every day. I'm afraid it will take a while to enjoy a bowl. The taste is really different and it's worth visiting. The West Tower is the most authentic in the city.

There are many people in the famous cold noodles in the West Tower, regardless of spring, summer, autumn and winter. When eating, put a tablespoon of Chili noodles before the taste comes out. Then there is North Korea's mixed dishes, all kinds of side dishes, all of which are served with wine. Most people like to mix the freshly cooked cold noodles with kimchi, a tablespoon of Chili noodles and white vinegar, and then eat them. Especially with dog meat. Chili noodles and all kinds of mixed vegetables are also delicious, which is a restaurant with a winning taste.

Laoshan Ji Haicheng Pie is a traditional snack in Shenyang, which was founded by Mao Qingshan in Huoshenmiao Street, Haicheng County, Liaoning Province in 1921. The famous mountain in Mao Shi, named Laoshan Ji Pie Shop after its word, moved to Shenyang in 1939. Haicheng pie, warm water and noodles, pig and beef as mandarin duck stuffing. Take more than ten kinds of spices and cook them, and take juice stuffing to cultivate their taste. Vegetable stuffing, with the seasonal changes, is made of bean tooth, leek, cucumber, green pepper, pumpkin, celery, cabbage, etc., so that the meat and vegetables in the cake stuffing match and the shade is appropriate. The high-end products are also stuffed with shark's fin, sea cucumber, prawns, scallops and chicken, which is even more delicious. The finished pie is round and yellow in color, crisp and tough in skin, tender and refreshing in filling, and fragrant. With garlic paste, Chili oil, mustard paste and so on, it is more delicious and palatable. It is served with eight-treasure porridge, which is refreshing and delicious and has a different flavor.

The museum located on the west side of the Forbidden City in Shenyang is famous for its white meat and blood sausage, a Manchu dish, in the vast area of Baishan and Heishui. Its predecessor was Jixing Hotel near Kuixing Building in Xiaoheyan, which mainly engaged in northeast local dishes. Later, due to the addition of white meat and blood sausage, this hotel gained great fame. In 1872, the Manchu chef Najiyou opened a restaurant specializing in white meat and blood sausage in Dadongmen, and named it that restaurant. Because of his fine selection of materials, meticulous production and meticulous, his reputation is getting higher and higher. His white meat must be hard-ribbed with newly slaughtered fat pigs, seasoned with white water, boiled with quick fire, and simmered thoroughly with low heat, so that the fat is not greasy. His blood sausage must be filled with newly slaughtered pig blood, with appropriate amount of water and seasoning, and the taste is fresh and strong. White meat and blood sausage dipped in garlic paste, leek sauce or Chili oil and other spices to eat, the taste leaves teeth and cheeks, lasting for a long time. Especially in the severe winter season, if cooked with shredded sauerkraut, the soup will be crisp, which has the effect of driving away cold and warming up. In 1914, Na's descendants, following their ancestors' footsteps, renovated the entrance of Nawan Pavilion and became a famous restaurant that was all the rage in Fengtian at that time, frequented by dignitaries. In 1931, the Japanese invaders occupied Shenyang, and the business of that museum was gradually depressed and tended to close down. In order to maintain their ancestral business, the Na brothers moved the museum to Beijing. After liberation, the government invited the elderly Na Wengui back to Shenyang in 1957 to reopen the museum.

Song's wonton was once very popular in the south gate of Bayi Park in Heping District. Dozens of people lined up just to eat a bowl of wonton, and the restaurant was full of scenery. There are few varieties of wonton in Song family, and the fish stuffing and seafood stuffing are unique in taste. Wonton is cooked now. Now the Songjia wonton has another branch in Da 'nan Street.

roast beef: remove fascia and fat from fresh beef, cut it into pieces, add vinegar, soy sauce, minced garlic, white sugar, pepper, monosodium glutamate and sesame oil, mix well, and prepare seasonings such as soy sauce, minced pepper, white vinegar, minced coriander and garlic, and put them in a small bowl. Put a charcoal stove in the center of the table, put iron grates on it, and put them in chopsticks. Cake-making: Cake-making is made of soaked and steamed glutinous rice, which is put on a chopping board and beaten into a rice cake shape with a mallet, with bean paste stuffing in the middle and white sugar. It is sweet and delicious.

Zhang Jiuli is an old man, originally from Laizhou, Shandong. When I was young, my family was poor and I grew up eating a hundred meals. At the age of sixteen, I came to Qingdao alone to be an apprentice. With that tenacity and care, I learned a set of skills for making roast chicken early. Later, with