Laobian dumplings
Laobian dumplings is the most prestigious flavor of the national brand-name food, so far there has been a long history of 170 years, the production of the Laobian dumplings known as thin skin and stuffed with large, fresh and fragrant flavor, rich and not greasy, fluffy and easy to chew and well-known at home and abroad. After several generations of masters, Lao Bian Dumplings has developed into more than 100 kinds of Lao Bian Dumplings made of seafood, meat, and vegetarian fillings, and has developed and molded various kinds of dumpling banquets of different grades. The reason why Laobian dumplings have long been famous is that they are well chosen, finely made, chicly shaped, and freshly flavored, and their uniqueness is in their filling and skin making.
"Laobian dumplings, the world's first" is the famous comedian Mr. Hou Baolin came to Shenyang in 1981 to perform in person, after tasting, writing a banner. Laobian dumplings that is called the name, a long history, unique flavor, known as thin skin stuffing, chic shape, taste mellow Shenyang City dumplings in the top of the food.
The founder of the old side of the dumplings is called Bianfu, moved from Hebei to Shenyang in 1829, at the beginning, only in the small Zhenqiao neighborhood built a very simple commonly known as "horse frame" stall beds, do the side sale, store number "Bianjia Dumpling House". In 1870, Bian Fu's son, Bian Degui, inherited his father's business and "upgraded the technology" of "Old Bian Dumplings". After a thorough research, Bian Degui changed the ordinary stir-frying filling into soup stir-frying filling, which made the dumplings loose, easy-to-chew, and delicious, and formed the unique and characteristic flavor of the dish. The flavor was unique. From then on, "Laobian Dumpling" became a well-known delicacy, and in 1940, Bian Lin, the third generation of Laobian Dumpling, moved Laobian Dumpling to the North Market, which was the busiest market in Shenyang at that time, and instantly made Laobian Dumpling famous throughout the Northeast. Laobian dumplings are not only famous throughout China, but also overseas. When you come to Shenyang, you must try Laobian Dumpling. There are many stores in Shenyang.
Li Liangui bacon cake
Shenyang Li Liangui bacon cake, founded in 1842, more than 160 years of history. At that time opened in Li Shu County, Jilin Province, the establishment of the number of Xing Sheng Hou, mainly engaged in soy sauce meat, cakes and alcohol. Because of the Li family's sauce meat clean, rotten, fragrant, soft, layer of cake, crisp, so in the town of LiShu is often full of guests, door to door, popular with the masses. 1937, LiLianGui's son LiYao to Jilin Province, Siping City, to open
LiLianGui smoked meat cake
Set up a branch. After the liberation, in 1950, Li Yao's son Li Chunsheng inherited the ancestral business, carrying an old soup, Li Liangui smoked meat cakes moved to Shenyang. Since then, Li Liangui smoked meat cake has taken root in Shenyang, Shenyang area has become famous for its unique flavor. In order to maintain the traditional characteristics of Li's bacon cakes, Li Chunsheng is meticulous in the production and selection of materials. When he chooses pork, he doesn't use blood neck, small belly, and specializes in fresh pork from the front groove to the ribs that is not fat, not lean, and fat and lean with skin, then wash it with warm water and alkali, and put it into clean water to soak for 6,10 hours to remove the blood stains and stench, and then cut it into squares and put it into pots to simmer. In the summer and fall seasons, fennel is also added in order to make the sauce meat more delicious and flavorful, and at the same time the continuation of the old broth poured in, boiled with high fire to micro-fire firm stewing, so that the meat block up and down, skimming out the floating foam in time, to be cooked when the meat block, draining the oil, drying in the smoked pot with brown sugar smoked and made. Cake with broth, salt and seasonings into the flour and into a soft dough, wake up time is longer, rolling sheet smeared with oil, repeat rolling several times, branded into cakes. Characterized by bacon fat but not greasy, thin but not faggot, smoky aroma, aroma of red; cake color yellow fragrance, soft and crispy layers. Successor to the Chinese culinary master Shenyang City Model Worker Outstanding **** Party member Shenyang Li Liangui smoked meat cake catering center Li Fuzhou, general manager, continue to carry forward the traditional craft will be the development of smoked meat medicinal ingredients for 12, according to modern tastes will be sweet sauce reformulation, and lotus seed and egg broth to temper the taste, taste better. "Shenyang Li Liangui, smoked and delicious; "" big cake rolled bacon, the more you eat, the more you can not get enough "has become the people of Shenyang catchphrase.
Original flavor Zhai roast duck
Original flavor Zhai and Shenyang's other catering "old" compared to the younger brother, but it has more than 70 years of history, it also has its own origins: "Original flavor Zhai duck store" originated in the Qing dynasty in the Qianlong period, Beijing Puyunzhaoyuan, Beijing, in the Qing dynasty. Beijing Puyunlou duck store during the Qianlong period of the Qing dynasty. 1930 Wang Denglai, the original Jinqui and other divisions
nine brothers to Fengtian to open a branch, still known as the Puyunlou duck store, renamed in 1953 as the "new flavor Zhai duck store", is the earliest professional duck store in Shenyang, Shenyang, Shenyang, can be considered the ancestor of the roasted duck. The "original flavor Zhai roast duck store" by the original into Kui's son, Wang Denglai big apprentice, the national special duck master original Lin in 1999.
70 years old store in today's not only not forgotten by history, but more and more hot business, in Shenyang City, the fourth flavor of the famous stores and famous products selection activities, was named Shenyang flavor of the famous stores; in the first Chinese Food Festival, famous dishes, famous point of the exhibition and evaluation of the activities, White Jade Duck Breasts, Emerald Duck Tongue big row of shark's fins, Fruit Wood Roasted Duck was awarded the Gold Medal, the aroma of deep-fried two kinds of silver medal........ ...
Gourmet good altar meat hall
Gourmet good altar meat hall
Gourmet good altar meat hall as early as in the early 90s in the Heping District, Bayi Park, South Gate snack street. Has been a bright spot in the Shenyang flavor snacks! After the snack street remodeling and relocation. The hotel is now located in Huanggu District, four hospitals eye south door Kunshan Road and Jialingjiang Street Interchange southwest corner of the first, every day at noon and evening meals at the mouth of a table hard to find. Gourmet good altar meat hall types of specialties: five-flower altar meat, stewed sauerkraut, spicy dry tofu, steamed pig's blood, four happy balls, secret mackerel, braised fish white, self-infused blood sausage, braised fat intestines head, a variety of stir-fried vegetables and stews, rice and soybean rice and many other dishes, is a masterpiece. Over the years, it has maintained its traditional flavor and won the praise of many customers! Gourmet good altar meat is the most characteristic snack in Northeast China. Liaoning Provincial Hotel Industry Association governing unit.
Yangjia hanging stove cake, egg cake
Yangjia hanging stove cake
1913 by Hebei Yang Yutian to Jilin Taonan created, then set up the number for Yang cake. Due to the Yang family cake store business is booming, the business continues to expand, after liberation in 1950 to Shen. In order to improve the single business varieties and added the egg cake with chicken wire flower cap. Since then, Yang family hanging stove cake, egg cake famous all over the Northeast. Yangjia hanger cake is made with warm water and flour, and the temperature of the water and the amount of salt used increase or decrease with the change of seasons. After the cake is rolled out, it is baked on a charcoal stove, roasted on the top and burned on the bottom, and then taken out of the oven fully transparent. The finished product is round and flat, the color of tiger skin, with distinct layers, burnt outside and tender inside, fragrant and delicious. Egg cake, with minced meat, fresh mushrooms, fungus, seaweed cooking, add soup thickening, poured on the egg cake, flower cap-shaped, and then tear the chicken into thin filaments placed on the top, eat cake with it, a unique flavor. Marinated fresh cake tender, fragrant and mellow, and then accompanied by chili oil, garlic to eat, is the icing on the cake, unique flavor.
Baohuayuan four best dishes
Shenyang City, Baohuayuan famous restaurant was founded in the first year of Xuantong (1909), so far there have been hundreds of years of history. Back then, Beitang Village, Ninghe County, Hebei Province, there is a family of farmers surnamed Guo, the old country has Guojunzhang and Guojunrui brothers and sisters, because of the war in their hometowns, year after year of disaster, the people do not
Chat life, they "break through the East", came to Shengjing outside the city to settle down to make a living. At first, the brothers opened a small restaurant in Shenyang, outside the small East Gate, called Baofa Park, which means that the treasure to get rich. But since the opening of the business is not as red-hot as imagined, the past several months the hotel is barely capital. At that time, the small East Gate area of the sale of a number of, in order to stand here, business is booming up, is not an easy thing. The two brothers after repeated pondering, according to the taste of the Northeast, with pork liver, pork waist, lean pork and eggs and other raw materials, after a fine selection, ingredients, the above good knife work to make the color, aroma and taste of the dishes.
The four best dishes of Dongguan that were ordered by Zhang Xueliang in the past: pan-fried croquettes, simmered liver, simmered waist, and simmered yellow flowers are still the signature dishes of today. The pan-fried meatballs are "burnt on the outside and tender on the inside" with a "rich" taste; the simmered liver is "smooth"; the simmered cashews are "crisp"; the simmered yellow flowers are "egg cake"; the simmered yellow flowers are "egg cake"; and the simmered liver is "tender". The yellow flowers turned out to be egg cake, really a "surprise".
Shenyang turn back
Xishunyuan turn back
Current name: Xishunyuan turn back
Lore has it that in the Guangxu period of the Qing dynasty, a family surnamed Jin opened a bakery in Shenyang Beimenli to make a living. Because of poor management, business has been bad. One day during the Mid-Autumn Festival, business is even more depressed, until noon has not seen diners door to door, the owner of the bewildered, so the iron box within a few coins out, bought some beef home chopped into meat, will be rolled into a thin skin, a folded stack of wrapped up, ready to eat their own family holidays. At this time, from the outside suddenly came in a messenger, into the store to see the pot in the branded food modeling novelty, once tasted, taste very good. The messenger immediately told the owner of the store, and then branded a box sent to the museum, the crowd after eating all shouted. Since then, this food is a moment of fame, the people and the government to buy, business is booming, so the name "back".
Century-old Xieshunyuan, known for its signature dish back, after several generations of heritage development, Xieshunyuan back to the museum has become one of the symbols of Shenyang cuisine.
Laoshanji Haicheng pie
Laoshanji Haicheng pie is a traditional flavor of Shenyang City snacks, founded by Mao Qingshan in 1920 in Haicheng County, Liaoning Fire Temple Street. Mao's name mountain, take the word mountain, set up the number of old mountain record pie store, moved to Shenyang in 1939. Haicheng pies, warm water and noodles, selecting pork and beef as mandarin duck filling. Take more than ten kinds of spices to cook, take the juice of the filling to cultivate its flavor. Vegetable filling, with the seasonal changes, choose bean teeth, leeks, cucumbers, green peppers, pumpkins, celery, cabbage and other preparations, so that the pie filling meat and vegetables to match the thickness of the appropriate, high-grade products are also shark's fins, sea trout, prawns, dried scallops, chicken filling, the flavor is even more delicious. The finished product is round and yellow in color, with crispy skin, tender filling and fresh aroma. With garlic, chili oil and mustard paste for dipping, it is even more delicious. Eight treasures congee to accompany it, refreshing and delicious, unique flavor.
Najiakan white meat and blood sausage
Current name: Najia old courtyard
Najiakan, located in Shenyang, west of the Imperial Palace, is famous for the operation of the Manchu dish white meat and blood sausage in the White Mountains and Blackwater in the vast area. Its predecessor is the original small river along the Kuixing building near the Jixing Hotel, mainly operating in the Northeast local dishes, and later due to the addition of white meat and blood sausage, so that the restaurant's reputation. 1872, the store's Manchu chef Na Jiyu in the Dadongmen opened a restaurant specializing in white meat and blood sausage, the establishment of the number of Na Jiakuan. Due to his selection of materials, production of fine, meticulous, reputation is getting higher and higher. His white meat, shall be used in the newly slaughtered fat pig five hard ribs, with white water and seasoning, with a rapid fire boil, move small fire blanch through, fat is not greasy. His blood sausage, shall be used in the new slaughter of pig blood, add the right amount of water and seasoning with new pig intestine into the fresh flavor. White meat blood sausage dipped in garlic, chive flower sauce or chili oil and other seasonings to eat, taste stay teeth and cheeks, long-lasting. Especially in the harsh winter season, such as with sauerkraut blanch together, soup fresh vegetables crisp, great effect of driving cold and warm. In 1914, the descendants of the ancestors, that the Wanyuan Hall door to refurbish, become Fengtian popular famous restaurant, officials and eminent officials often go in and out. 1931 the Japanese invasion of Shenyang, that the business of the Museum is becoming increasingly depressed, tends to close down. The brothers to maintain the ancestral business, the family hall moved to Beijing, after the liberation, the government to restore this unique flavor of the Northeast, in 1957 and the elderly Na Wengui invited back to Shenyang, so that the family hall reopened. Now the main store moved to Tiexi Ningguan, the main farmhouse flavor.
Song family wontons
Song family wontons in the Heping District, the earliest Bayi Park South Gate was extremely popular, dozens of people lined up in a long queue just to eat a bowl of wontons, the hotel is enough scenery. Song family wonton varieties are few and fine, fish filling, seafood filling unique flavor, wontons are freshly wrapped and cooked. Now Song's Wonton has another branch on Daxan Street.
West Tower Cold Noodles
Korean West Tower Cold Noodles is made by the production process of freshly pressed noodles, which is tender, sinewy, spicy and refreshing. Xita big cold noodles store and go to the cafeteria like in the window of their own ticket change their own end noodles, speech must be open throat, otherwise certainly not heard. "Xita big cold noodles" is the best cold noodles in Shenyang. Xita big cold noodles belongs to the Korean specialty flavor, is now pressed cold noodles, the material for the flour and starch and become, now squeezed now pressed in boiling water, fish up with special simmered cold noodle soup, by personal taste, sprinkled with special chili powder. Cold noodle soup is cold and refreshing. Eat a bowl of cold noodle soup in winter season, it will cool your heart and warm your heart; in summer, it will remove heat and quench your thirst. Add some spicy cabbage, it is even more special. Xita big cold noodles store every day, want to enjoy a bowl of I'm afraid you have to wait in line for a while to eat, the taste is really different, very worth a visit. In the city hall Avenue West Tower is the most authentic.
Korean roast beef, rice cakes
Roast beef: fresh beef to the sinew, fat oil, cut into slices of meat, add vinegar, soy sauce, garlic, sugar, pepper, monosodium glutamate, sesame oil, mix well, and another soy sauce, minced chili peppers, sugar, white vinegar, coriander minced, garlic seasoning divided into small bowls, charcoal grill placed in the center of the table, on the iron grates, chopsticks clip slices of meat put on the grates to burn, dipped in seasoning, then Eat, the outside of the charcoal inside tender, crispy, salty and spicy.
The rice cake: the rice cake is made of soaked and steamed glutinous rice, put on the board with a mallet and beaten into a rice cake, sandwiched between the bean paste filling, plus sugar, sweet and tasty.
Zhang Jiu Li Roasted Chicken
Zhang Jiu Li is an old man originally from Laizhou, Shandong Province. When he was young, his family was poor and he grew up eating a hundred meals. At the age of sixteen, he came to Qingdao to apprentice with others. With his tenacity and care, he developed a skill of making roasted chicken at an early age. Later, with a large number of people breaking into the Guandong, settled down in Shenyang, and found a job. 1982, along with the reform and opening up of the spring breeze, has passed the age of old man ZhangJiuLi old man can not sit still. He was born strong, in order to make his family's life a little better, so he resumed his youthful profession - processing roasted chicken. At the beginning, Zhang Jiuli old man can only bring a few relatives in the old family in a piece of abandoned vacant land, set up three simple rooms, so a temporary workshop was born. Although it is a small workshop, but Zhang Jiuli old man did not relax the management of each process. From live chickens to finished chickens, he strictly follows the seven procedures one by one. The ingredients are sufficient, the chicken is cooked badly, and the flavor goes straight to the chicken bones. From the appearance of the roasted chicken, the chicken color is golden, the chicken body is complete and beautiful, the meat is rotten but the shape is not broken. Cook the chicken rotten. The weight has to be reduced, and labor and cost, in response, Zhang Jiu Li old man, but said: "Doing business is to speak of credibility, can not be obsessed with wealth as a crooked businessman." Over the years, he is so said and done. Dadongmen Market, that initially used a cart as a shelf, covered with a glass cabinet on the top of the roasted chicken store, gradually attracted a large number of consumers. Product sales have gradually increased, from the initial dozen a day, to later dozens a day, and today's daily sales of about two thousand or so. A unified logo of Zhangjiu Li roast chicken stores printed into the general consumer's line of sight.
Da Stage fried cake, twist
Da Stage twist was originally called "Zhang Mahua", was founded in 1926 by Zhang Xingde in Huangshatuozi village, Taian County. 1941 Zhang Xingde led his family to Shenyang, opened a twist workshop in Xiaodongmen. Soon his son Zhang Hanyu presided over the business, in 1948 moved to the Grand Stage near the theater, because of its twist has a unique flavor, and over time we will call it the Grand Stage twist. In the memories of the old people, the crunchy Big Stage Sesame Flower is unrivaled by today's food. Initially, the selling point of the big stage twist was set up in the hutong entrance on the west side of the big stage, and then with the booming business, the big stage twist began to have its own store, and no longer set up stalls to sell. Old people in the neighborhood recalled: "At that time, everyone was lining up to buy the twists, and how crispy were the twists? You may not believe it when you say it, a twist was broken within half a meter when it fell to the ground."
What is famous with the big stage twist is the big stage fried cake. It was created by Zhao Dianfeng brothers three people in 1945, crispy and soft, color is sweet, is popular with customers a brand-name flavor food, because it is sold near the stage and named.
Shenyang small potatoes
In 1989, Shenyang City Fuel Company 24-year-old loader Liu Xin "unfortunately" laid off. As Liu Xin is "cooking", in order to make ends meet, Mr. and Mrs. Liu Xin pouring all the money, opened a cold noodle shop in Taiyuan Street. This small store named Lin Yuan small cold noodles store opened, it is affordable, clean, warm attracted customers from all directions. One day, Liu Xin was walking on Taiyuan Street when he heard two people walking in front of him say, "Go to Lin Yuan to eat small potatoes." Liu Xin opened a cold noodle store, but they said to eat small potatoes, which gave Liu Xin a great inspiration. He knew that his "small potatoes" were very popular. The next day, Liu changed the name of his store to "Little Potato".
Small potatoes are a specialty of the Northeast region. They are much smaller than regular potatoes, but their fragrance and nutritional value are much higher than that of large potatoes. Because of this variety of production, there are many people planted, careful Liu Xin discerning eye, immediately aimed at it. Liu Xin traveled around to study, collect folk cooking small potatoes technology, rough and fine, carefully thought out, then the use of a variety of medicinal herbs to prepare their own study of stewed small potatoes juice, and add into the soy sauce, pork, cilantro and other stew. The dish "small potatoes" has the characteristics of Northeast Bowl Cuisine, but the taste is absolutely fresh and beautiful in the Northeast Bowl Cuisine. The dish was a hit when it was first introduced, and was so warmly welcomed that guests often stood outside the store waiting for a table to eat. Later, Liu Xin to small potatoes as a leading pickles, selection of people's daily life often eat vegetables as the main material, highlighting the color and taste thick, salt and aroma of the characteristics of the mouth, the use of sauce, stewing, mixing, stir-frying and other cooking methods, the production of five categories of 150 varieties of small potatoes pickles series of varieties of dishes. "Small potatoes" fascinated all the customers, appeared such a mantra: "delicious to eat enough, Shenyang small potatoes." For a time, small potatoes food popular in Shenyang, business is booming.
Chicken-flavored stretched noodles
In Shenyang, chicken-flavored stretched noodles and chicken racks are very popular with diners like gourmet snacks.
Shenyang's chicken-flavored stretch noodles have always been very popular, the reason for this is that the first is good taste, and the second is cheap. In Shenyang, there are three chicken-flavored stretching noodles store is the most famous: Minyijia, Old Four Seasons, Xu Jia. In the late 1980s, in the Tiexi District and Shenhe District, respectively, the Xu family chicken-flavored stretched noodles and Old Four Seasons Stretched Noodle House. These two noodle shops are chicken and stretch noodles as the main business varieties. These two noodle shop on the one hand, it is welcomed by the respective enthusiasts. They grew like a spring. At that time, the feeling was: usually order a bowl of noodles with some brussels sprouts and you can have a good meal. Noodle oil water, a bowl of noodles can eat a full meal. And the chicken rack, old soup dry tofu taste very popular, very flavorful, and then a bottle of beer, it will be very pleasant. The price is also more affordable, suitable for low-income wage earners who do not have high dietary requirements in those years. So there were a lot of customers.
Later, a "Min Yijia" came out in the west of Tiexi District, and its reputation rose to the top. "Minyijia's earliest name was "Renren Chicken Stretch Noodles", which is said to have been derived from Xu's, but is more popular than the blue. From the earliest "Renren Chicken Flavor Stretched Noodles" to today's "Minyijia", this flavor has been popular for nearly 20 years, and this noodle shop can be said to have a good reputation. At that time, there were many people in Tiexi District who loved to eat this kind of snack, and it was highly praised. Its chicken rack, old soup dry tofu is delicious. People say that the family of all things taste "authentic", the old soup "thick", noodles "smooth, sinewy".
Iron plate chicken rack
Iron plate chicken rack is Shenyang's specialty snacks, chicken rack is to remove the chicken meat chicken skeleton, will clean the chicken rack with salt and other seasonings amenable, placed between two large iron plate a clip squeak a sound, the aroma of the nose, will be the chicken bones are fried into cumin salt, chili, you can eat. In the summer many northeastern big man, a chicken rack a bottle of snowflake beer is a meal. Makes you look like you're eating a lot of flavor, very gluttonous.
Open-ended pies
"Can't get enough open-ended pies" store is located in Xiaoxilu, open-ended pies are different from ordinary pies, the practice has been patented, the finished product is a bit like a flattened siu mai, the center of the openings to leave a flower-like; just out of the oven when the pie crust is crispy and soft, and the stuffing (beef onion stuffing) is very fragrant, juicy. It's very juicy and flavorful. If you're afraid of getting bored, we recommend ordering a bowl of goat soup to go with it. If you haven't tried it before, you might want to go for a fresh one.