Top Ten Delicacies in Liaoning: Laobian jiaozi, Manhan Banquet, Grilled Pot Elbow, Coral Sea Tiger Wings, Pumpkin Shark's Fin Lamp, Gongbabao, Taihe Shuangxian, Qunlong Hezhu, Shuaifu Luo Shuang and Shuangyan Shuangwei Shrimp.

The top ten flavors in Liaoning are Majia steamed dumplings, Liulian crisp, Niuzhuang pie, roasted whole sheep, tri-color pearl balls, Jinzhou side dishes, handmade meat and whole sheep soup, nourishing fish head, shrimp radish cake and donkey buckwheat noodles glutinous rice balls.

Korea roast beef

Remove fascia and fat from fresh beef, cut into pieces, add vinegar, soy sauce, minced garlic, sugar, pepper, monosodium glutamate and sesame oil, and mix well. Other seasonings, such as soy sauce, pepper, sugar, white vinegar, minced coriander and minced garlic, are put in small bowls and charcoal stoves, with iron grates on them, and the meat slices are grilled on the grates.

Guan Tang jiaozi

1959 was introduced to Shenyang from Kaifeng, Henan. Marinate with fresh minced pork and salt for about 3 hours, mix with chicken soup and cooled oil, mix into glutinous rice balls, wrap them with fine dough, and steam them in a cage. The skin is thin and the stuffing is thin, and the juice is delicious.

laobian dumplings

Jiaozi, the old frontier, is a special flavor of Shenyang, which is well-known at home and abroad. It has a long history, from its creation to now, it has a history of 160 years. In the eighth year of Daoguang, Hejian House in Hebei was appointed as Bianjiazhuang in Qiu County. A man named Bian Fu came to Shenyang to make a living. He built a stable in Xiaojinqiao and set up Bian Family Dumplings. Although the facade is simple, it is well-made and has a unique flavor. It is famous for its dumplings and is deeply loved by people. Jiaozi of Bianguan's family is called jiaozi, a Chinese hamburger, but because the owner's surname is Bian, people are used to calling it jiaozi, and Laobian Guan's family. Jiaozi, the old frontier, has opened three semicolons in Shenyang, which are managed by Bian Yue, Bian Yi and Bian Lin, the descendants of Bian. Due to the continuous development of business and the continuous improvement of enterprises, Laobian jiaozi has developed into a professional dumpling restaurant with perfect equipment and fine division of labor.

The reason why Laobian jiaozi enjoys a long-standing reputation is mainly because of its exquisite materials, exquisite production, unique shape and delicious taste. Its uniqueness lies in the stuffing and leather making.

Stuffing adjustment: stir-fry the meat stuffing first, and then feed it slowly with chicken soup or bone soup, so that the soup is immersed in the stuffing to make it swell, disperse, moisten and enhance the taste. At the same time, according to the seasonal changes and people's tastes, stuffing made of seasonal vegetables is added.

The skin and system are also unique. Boil and mix the refined powder with appropriate amount of cooked lard. This can make the skin soft, elastic and transparent. In addition to stir-frying, jiaozi can also bake and stir-fry.

Jiaozi, the old frontier, has a thin skin and a full belly, and the meat is soft and beautiful, fat but not greasy. So guests from far and near are willing to taste it. 1964 When Comrade Deng Xiaoping visited Shenyang, he tasted Jiaozi of Bianlinbao and said happily, "Jiaozi, an old frontier, has its own uniqueness and should be maintained". In the summer of 198 1, Hou, a famous artist from China, visited Laojiaojiaozi, where he was full of enthusiasm and praise. During the dinner, he wrote eight big characters: "Neighbor jiaozi is the best in the world."

Laoshan chicken Haicheng pie

The old pheasant Haicheng School is a traditional snack in Shenyang, which was founded by Mao Qingshan on 1920 in Huoshenmiao Street, Haicheng County, Liaoning Province. This famous mountain in Shi Mao was moved to Shenyang on 1939 because it was called Laoshan Ji Pie Shop.

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 is made of bean tooth, leek, cucumber, green pepper, pumpkin, celery, cabbage and so on with the change of seasons. Make the meat and vegetables in the cake stuffing match, and the shade is suitable. 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 yellow in color, crisp and tough in skin, tender and refreshing in filling and fragrant. With garlic paste, Chili oil, mustard sauce and so on, it is more delicious and palatable. With eight-treasure porridge, it is refreshing and delicious, and has a unique flavor.

Cylinder furnace for chopping onions

The chopped green onion jar furnace is a famous pastry in Liaoyang, Liaoning Province.

Formula of raw materials (calculated by 50 kg of finished products):

Leather: flour 9 kg lard 1.75 kg water 4.5 kg.

Crispy material: 9.5kg of flour and 5kg of lard.

Stuffing: cooked flour 4.5 kg sugar powder 6.5 kg lard 3.5 kg egg 750 g liquid glucose 1.25 kg peanut 1.5 kg sesame 5 kg onion 2.5 kg salt 300 g Chili noodles 125 g noodles 1 kg.

Production method:

1. Flour mixing: After the flour is fed, put it on the operating table to form a circle, add oil and warm water (30 ~ 50℃) and stir evenly, then add the flour. After mixing, soak in warm water once or twice to make gluten dough with suitable hardness. Divided into small pieces of 1.5 kg, and each piece was crushed into 50 small doses.

2. Crispy adjustment: After the flour has passed, add oil and knead it into a crisp dough with suitable hardness and softness. Divided into 1.45 kg pieces, each piece was crushed into 50 small doses.

3. Stuffing: Mix the cooked flour and powdered sugar evenly, put them on the operating table to form a circle, put boiled and crushed peanuts and hemp seeds in the middle, and add salt, pepper noodles, liquid glucose, egg liquid and oil. After stirring, add powdered sugar to the cooked flour, and then chop the onion. How much to put depends on the degree of dryness and wetness of the onion, so that the stuffing is moderately soft and hard, divided into 2.35 kg pieces, and each piece is pulled into 50 small doses.

4. Molding: After wrapping the crisp, wrap the stuffing and seal the mouth, rub it into strips with both hands, and then roll it into an ellipse with a width of about 15 cm, with one end slightly thicker. Cut the middle along the knife, brush the fine end with water, take the rolling pin as the axis, roll up two pieces from the thick end at the same time, keep the knife edge flat, take out the rolling pin, select the specifications, and code it into the baking tray at a certain distance.

5. Baking: Bake with medium fire, and the primer is slightly larger than the fire. When the stuffing of the product is brown and the bottom is reddish brown, it can be taken out of the furnace, cooled and packaged.

Quality standard:

Shape: the specification is neat and spiral, and the stuffing is even.

Color: the stuffing is brownish yellow, the skin side is milky white, and the bottom is reddish brown, without paste smell.

Organization: clear hierarchy and loose filling.

Taste: It has the aroma of salt and pepper and onion, and has no peculiar smell.

Majia steamed dumplings

Majia steamed dumpling is a famous Muslim snack in Shenyang, which was created by Ma Chun in the first year of Jiaqing in Qing Dynasty (1796). It has a history of more than 180 years and enjoys a high reputation in Shenyang. Scald noodles with boiling water, and blow rice noodles. Select the beef with waist pit, purple cover and barbecued pork and chop it into stuffing, add seasoning, and stew it in clear water to make a sparse "water-injured stuffing". Leave a big tassel when pinching the foreskin and put it on the drawer to steam it. It has the characteristics of bright skin, gluten, loose stuffing and mellow taste.

Raw material formula:

Skin: 4.4 kg refined flour and 0.6 kg rice flour.

Stuffing: 3.25kg of beef salt, soy sauce, monosodium glutamate, Jiang Mo, chopped green onion, sesame oil and seasoning oil.

Production method:

1. Skin-making: scald noodles with boiling water, make thin face with rice flour, each dose 10g, and roll into thin skin.

2. Stuffing: Select three parts of beef, namely Sancha, Zigai and Yaowo oil, remove the tendons and boil them, then put them together with the meat and twist them into meat stuffing. Add seasonings such as refined salt, soy sauce, monosodium glutamate, Jiang Mo, chopped green onion, sesame oil, seasoning oil (stir-fried onion, pepper and aniseed) and water, and mix well (stir below) for soaking.

3. packaging: there are no spikes on it, and the stuffing is not dry, just like peony in bud. This is what makes Majia steamed dumplings unique. After steaming, the cage is bright in color and fragrant.

Paeonia suffruticosa

Fish slices with teeth are rolled together with finished shark fins, and burnt caviar, red pepper, etc. As a flower tube prize, stir-fry conch slices and put them on a plate to form peony flowers. This dish is elegant in color, plain and clean, salty, crisp, tender and fragrant.

North Korea dagao

Caking is made by soaking steamed glutinous rice, putting it on a chopping board and beating it into a rice cake shape with a mallet, with bean paste stuffing in the middle and white sugar, which is sweet and delicious.

Dried salted meat

Dried meat with sauce is a famous local product in Jinzhou City, Liaoning Province, which is deeply loved by people.

Ingredients: selected pork 100 kg mirabilite 100 g refined salt 2.5 kg white wine 2 kg aniseed 20 g clove 200 g sugar 2 kg pepper noodles 50 g monosodium glutamate 300 g fresh ginger 500 g lard.

Production method:

1. Carefully select pork, add mirabilite, refined salt and white wine, knead repeatedly until the ingredients and meat are completely mixed together, and then marinate for about 20 hours to make the meat bright red.

2. Put the lard into the pot and heat it to melt. When the oil temperature reaches 120℃, put the meat slices in the pot and fry until cooked. When frying meat slices, the fire should be low to prevent the meat slices from frying. After 40 ~ 50 minutes, all the water in the meat is fried, and then the pot can be taken out.

3. Boil 15kg of water in a pot, add aniseed, clove, white sugar, pepper noodles, monosodium glutamate and fresh ginger, stir, add the fried meat slices, stir repeatedly for 5- 10 minutes, and take out the water.

Product features: 7 mm thick slices, apricot red with sugar juice, sweet.

Roasted chicken goubangzi

Goubangzi smoked chicken in Liaoning Province has a history of nearly 100 years, which has a unique flavor and enjoys a good reputation in the domestic market.

Formula of raw materials (based on 400 chickens): 50g pepper, 50g spiced powder, 50g spicy powder, 50g cardamom, 50g Amomum villosum, 50g kaempferia rhizome, 0/50g cinnamon/kloc-,0/50g angelica dahurica/kloc-,0/50g cinnamon/kloc-and 0/50 clove. If there is no stock, the amount of various seasonings will be doubled.

Production method:

1. Material selection. One-year-old healthy cock is selected, and the chicken body is shaped after slaughter, which is roughly the same as that of roast chicken.

2. Cook chicken. After shaping the chicken, soak it in the seasoned soup, then put it in the pot and put it in order. Cook with slow fire for 2 hours, add salt when it is half cooked (the amount of salt depends on the season and the taste of local consumers), and cook until the meat is rotten or even shredded.

Smoking. Smoke while it's hot. Brush the cooked chicken with sesame oil first, and then put it in a pot with a net curtain. When the pot is slightly red, add sugar, cover the pot tightly for 2 minutes, turn the chicken over and cover tightly, and then take out the pot after 2 ~ 3 minutes.

Product features: bright color, fragrant taste, tender meat and even rotten silk.

Hong long xian Hua

Peel the prawns in the 4th, 5th and 6th sections, break the back, turn the prawn tail over from the back to make it into wishful, then fry it in warm oil, take it out, add the base oil with another spoon, add seasoning, then put the wishful prawns into a spoon until the juice is sticky, put it into a fan shape, change the abalone into a leaf shape, soak it in the soup, take it out, and add the base oil with another spoon.

perfect

Peel prawns, arrange them into shrimp balls with a knife, put them into a plate after eating, make them into white jade with sliced fish paste, put them on the edge of the plate, and serve with lettuce, celery and other ingredients. Beautiful shape, white jade represents peace; Bright shrimp balls represent wealth, fresh, fragrant, sweet and tender.

Colorful snowflake scallop

Colorful snowflake scallop, the main ingredients are fresh scallop and egg white. The ingredients are green beans, onions, cooking wine, soy sauce and monosodium glutamate. Silver-white snowflakes made of egg white are inlaid with pearl-like scallops and decorated with seasonal leaves, carrots and peppers. They are colorful, fresh and delicious, light and refreshing, and not greasy.

Jelly powder

Jellyfish is a specialty of Dalian. The raw material is a kind of aquatic plant called Niumaocai, which grows on the seabed reef. After drying in the sun, put it in a pot for 7-8 hours, then filter, cool and cut into strips to become jellyfish. Compared with the mung bean jelly used by Beijingers, mixed jellyfish is refreshing and tender, like agar, and it is a fresh appetizing cold dish in summer.

Orange shrimp

The raw materials are fresh prawns and prawns such as fish, which are cooked. Orange prawns are stuck together with fish paste and claw prawns, then steamed in a drawer and poured with juice. This dish is exquisite in materials, bright in color, fresh, sweet and smooth.

Abalone with fresh shellfish

The raw materials are fresh purple abalone and wild shellfish along the coast of Dalian. Abalone and fresh shellfish are fried in oil. This dish is bright in color, fine in ingredients, unique, fresh, crisp and tender, and delicious.

Salted fish cake

Salted fish cake is an authentic Dalian cuisine. Fresh marine fish, dried in the sunshine by the sea, and then roasted outside are tender, and eaten with delicious tortillas. Even a Manchu-Han banquet is hard to match its unique flavor.

Chicken hammer sea cucumber

The raw materials are excellent Bohai sea cucumber and chicken legs. The practice is to burn sea cucumbers. Chicken legs are cooked by pickling, steaming and frying. This dish is carefully selected, the sea cucumber is fresh and tender, and the chicken leg is crisp and rotten.

Red snapper playing with beads

The raw materials are fresh red snapper (also known as Cargill), ham, blue slices, fat meat and so on. Red snapper is steamed before introducing soup. The colored beads are boiled in water. This dish is exquisite in materials, bright in color, tender and delicious.

Song He Yannian

This is an artistic dish, placed in the center of the banquet, wishing the guests health and longevity. Around the colored plates, there are eight small plates with different flavors. There are three delicacies in the delicacies, namely, salted shrimp, shredded fish, Flammulina velutipes, fragrant stewed shavings, stinging skin, crystal seafood, and rolled cucumber with stone flowers.

Celebrity chef famous dishes

Mou Chuanren, 193 1 was born, a national first-class chef and a culinary master in Liaoning Province. He has a profound foundation, exquisite knife skills, skilled skills, rich seasonings and exquisite cooking style. He is not only good at cooking Shandong cuisine, Sichuan cuisine and Cantonese cuisine, but also good at cooking seafood dishes. He is an excellent chef in China. Its representative dishes are: the shrimp dumplings he carefully developed were praised by the Japanese as "the best jiaozi in the world by Mou Chuanren", and were approved as high-quality new products by the state, and won the "Jinding Award" for the first time.

Dai, born in 1949, is a master cook in Liaoning province and a national first-class chef. Dai Congyi has been an artist for more than 30 years. He is proficient in Shandong cuisine, Sichuan cuisine and Cantonese cuisine. Especially Dalian seafood dishes, the skills of roasting, frying, frying are particularly exquisite, forming their own characteristics and styles. Its innovative "Spring in the Food Garden" and "Pearl Shell" won the second place in the total score in the 1984 Liaoning Cooking Competition; Its innovative "lantern sea cucumber" and "purple abalone and fresh shellfish" won the gold medal and bronze prize in the second national cooking competition respectively; The "Seafood Banquet" developed by him is known as the "Famous Banquet in Liaoning" and named as "Chef" by Liaoning Cuisine Association with the name 1993.

Xia Huanbin is a master chef in Dalian and a national first-class chef. Proficient in the cooking techniques of Dalian seafood dishes, Shandong cuisine, Sichuan cuisine and Cantonese cuisine. The representative dishes are Sichuan seafood hot pot, red dragon flower, phoenix-tailed peach shrimp, crab-headed shark's fin and so on.

Lin Bo, Dalian culinary master, national first-class chef. Its representative dishes are: Yu Lian Fairy, Pearl Crayfish, Xuemei Family Banquet, Spiced Smoked Fish, Hua Die Cuisine and Abalone Wings with Phoenix Tails.