The more famous ones are Heze Mingdeyuan ribs, Cao Xian Mijia beef, Cao Zhou sesame cake, Heze fried dumplings, Shanxian mutton soup, Dongming Lijia Du Fen, Yuncheng he jia zhuang Mo, Dongming Ji roast chicken, Dongming Jinjiachang, Shanxian crispy fire, Dongming merchant zongzi, Chengwu pickles, Dingtao stew room, Heze alley glutinous corn, Cao Xian Lijia dog meat.
2. Chengwu Food World
In the morning, there are roast beef mutton soup, Hu spicy soup, boiled chicken, meatballs, sauce in Hongfangyuan, big head, roast chicken in Tiangong, dog meat cooked in the old city, Sun Jia devil meat in the north of the bus station, and Tofu brain smoked chicken cinema in the west of Dongguan Pig Gate.
3. Where to eat in Chengwu is delicious?
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Spicy, not spicy, usually called Xuehong cabbage, is also called spicy tassel in southwest Shandong.
The data show that pepper is a variety of cultivated mustard in botany. There are many kinds of mustard. After long-term selection and cultivation by China people, many varieties of mustard can be eaten as roots, stems, leaves, buds and seeds. It has been cultivated. For example, root mustard, also called radish pimple in southwest Shandong, is used to pickle pickles. The well-known big head of Chengwu sauce is pickled with radish bumps, and it is said that a state banquet has been held; Mustard for stem is also famous at home and abroad for making mustard tuber. Mustard is a powder made by grinding mustard seeds; Mustard, such as kale, is a special vegetable in China. Eat with tender flowers and leaves, crisp and sweet. Leaf mustard is divided into big leaf mustard and mosaic mustard, commonly known as Hong Xue. It tastes spicy and a little bitter. If fried as a vegetable, its bitterness cannot be eliminated. Hong Xue is a little spicy, which may be because it is called spicy dish or spicy tassel. Some people think that pickles should be written, because they are mainly eaten in winter (twelfth lunar month).
In southwestern Shandong, spicy food is mainly used to pickle pickles, which can be eaten in winter. The method of pickling spicy vegetables can't be simpler. Cut the cleaned and dried peppers into small pieces, add salt and rub them hard in a basin to make the pepper water flexible, and then put them in a pickle jar to suffocate. When I was a child in winter, every household in the village would pickle a big jar, which could be pickled all winter. At that time, due to poor living conditions, I never stopped frying breakfast and dinner. When eating, I will cook some pickled spicy dishes, and if possible, I will pour a few drops of sesame oil on them. This is definitely an appetizing meal.
People in China often say that salt tastes long. Under the action of salt, the spicy and bitter special taste of Mala Tang almost disappeared, became crispy and delicious, and produced a sense of taste buds.
Hot and sour vegetables not only taste good raw, but also can be fried. Shred red pepper, add pepper, onion and ginger, then pour the pickled mala Tang into the pot and stir fry. I like to add some vermicelli or soybeans to it, which can reduce the salty taste. Vermicelli or soybean mixed with spicy food tastes good. Of course, you can also add vegetables such as cabbage to fry. The unique spicy taste is soaked in Chinese cabbage, which has a unique flavor.
When I was in a middle school in a township, my mother would fry the pickled spicy food, put it in a can and take it to school for me. Eat it in the morning and evening, and a bottle can last for a week. At that time, there was no canteen in township middle schools. Don't cook in the morning and evening. Most of them drink salty rice and steamed bread. The students brought pickles from home, most of which were pickled hot vegetables in winter.
Now, I still like the taste of pickled peppers. If I meet in the vegetable market, I will buy some and pickle them in jars. Eat kimchi in the morning, raw or fried. Sesame oil is eaten raw, diced meat or eggs are fried, and porridge and Chili steamed bread in the morning are more delicious than when I was a child.
4. What is the best food for Chengwu?
Heze is a prefecture-level city in Shandong Province with a long history and profound cultural background. It is also called the Peony Capital of China. Heze's specialties are as follows
Heze specialty 1: Heze Peo
Heze is a country of peony, and peony naturally becomes a characteristic product of Heze. The history of peony cultivation in Heze is very long, which began in Sui Dynasty and has a history of 1400 years. Heze has superior geographical environment, fertile soil, distinct seasons and abundant rainfall. This unique natural environment is very suitable for planting peony. In 20 16, Heze Peony was listed as a symbol product in chinese national geography.
Heze specialty 2: Heze papaya
Papaya is a specialty of Heze, Shandong Province. Heze has superior geographical environment, fertile soil, abundant precipitation and excellent drainage, which is very suitable for planting papaya. The cultivated papaya has beautiful appearance, rich fragrance, sweet and sour taste and unique flavor. It also benefits the liver, flavours, strengthens the spleen, relaxes tendons and promotes blood circulation, and is listed as one of the four specialties of Heze.
Heze specialty 3: Caozhou Geng cake
Caozhou Geng cake is a traditional famous point in Heze, Shandong Province, with a long history. According to records, it has been produced in Heze for thousands of years, and it has become a famous scenic spot in China in the Ming Dynasty, and it has also been listed as a tribute of the imperial court. Geng cake is made of fresh persimmons with high quality in season as the main raw material and refined by traditional production technology. The produced Geng cake is orange and transparent in color, soft in meat and sweet and mellow in taste.
Specialty 4: Heze dough sculpture
Heze Mianren, also known as Caozhou Mianren, is a specialty of Heze with a long history. It is said that it originated in the Yao and Shun period. At first, people used living animals as sacrifices. Later, in order to save money, they made flour into various animals instead. The production technology of Heze dough sculpture is very sophisticated. White flour and glutinous rice flour are selected as the main raw materials, then dyed into various colors, and finally made into various sculptures, which are exquisite and very realistic.
Heze 5: Cao Zhou sesame seed cake.
Cao Zhou sesame seed cake is a traditional folk snack in Heze, Shandong Province. Cao Zhou sesame seed cake has a long history, and its specific origin is unknown. It is made of high-quality wheat flour and sesame as main raw materials. After blending, serving, kneading noodles, throwing noodles and other complex production processes. Add sesame oil, salt, pepper and other ingredients, and finally bake in the oven. The Cao Zhou sesame seed cake made by this method is crispy outside and tender inside, which is very delicious.
Heze specialty 6: Chengwu sauce big head
Jiangtou of Chengwu is a specialty of Chengwu in Heze, Shandong Province, with a long history. It originated in the Qianlong period of the Qing Dynasty and has a history of nearly 300 years. Chengwu has superior geographical environment, abundant water, fertile soil and abundant sunshine, which is very suitable for the growth of kohlrabi. The big head of Wujiang sauce is made of local high-quality kohlrabi as the main raw material by traditional pickling technology. It tastes crisp and delicious.
: 5. Chengwu's best food ranking
1. Shanxian mutton soup
Shanxian mutton soup, a specialty of Shanxian, Shandong Province, is a symbolic product of China's national geography. Shanxian mutton soup was founded in the 12th year of Jiaqing in Qing Dynasty (1807). After more than 200 years of development, mutton soup has been continuously innovated in its production technology, which has enabled mutton soup to be carried forward and continued in many aspects.
2. Cao Xian roast beef
Cao Xian roast beef has a long history and is strictly selected. Luxi yellow cattle of 1-2 years old were used as raw materials and marinated thoroughly with various seasonings and small salt. Boil it with slow fire, dry it in the sun, and then fry it with sesame oil, so it has the advantages of color, fragrance, taste, beauty, tender meat, strong taste and maturity.
3. Xie Ji Tan Zi Tang
Xie Guanzi soup is the most representative local traditional snack in southwest Shandong, which is recorded in Famous Foods in Southwest Shandong and Famous Foods in Shandong. In 2004, it was rated as a famous food in China. Xie, the sixth generation of authentic jar soup, further developed on the original basis and improved the production technology of jar soup. All its raw materials are free-range blue goat and white goat, which are unique in southwest Shandong.
4. Dongming Du Xiang
Dongming specialty fragrant belly, also known as pink belly. This is a traditional and famous Jin family old shop.
Sesame is the traditional name of Heze in Shandong and Changzhou in Jiangsu. It has a long history of more than 200 years. It is strip-shaped, flat and milky white, with bright color, sweet and crisp taste, pure and delicious taste and rich nutrition. It has the functions of regulating stomach, regulating qi, relieving cough and treating constipation.
6. fried dumplings
Jiaozi is a traditional snack, which belongs to Henan cuisine. It has a history of more than 500 years. It originated in Kaifeng, the capital of Tokyo, and is quite popular in North China and the Central Plains. The taste is crisp but not hard, fragrant but not greasy, and delicious.
7. Cao Zhou sesame seed cake
Cao Zhou sesame seed cake is one of the famous folk foods in southwest Shandong. Its shape is as round as the moon, with red in the middle and yellow outside, tender outside and crisp inside, and delicious taste. It is made of wheat flour through mixing, fermentation, kneading, kneading and other processes. Wrapped in oil slurry made of sesame oil, salt, pepper and fennel powder. Then cut it into flowers, coat it with syrup and touch the surface.
8. Yuncheng Zhuangmo
Yuncheng Zhuangmo is a famous traditional snack in Yuncheng, Shandong Province. It is oval, about 30X 15 in length and width, and has four layers of skin. Fresh beef is mainly meat stuffing and vegetarian stuffing, such as eggs and leeks. It is made of onion, ginger, vegetables, sesame oil and other ancestral condiments. This is wheat flour. After being packaged and shaped by the panel and stuffing, it is put into a special frying pan (made of iron) for frying. The temperature and time should be just right, and the table can be served after a few turns. The strong steamed bread cooked is golden in color, fresh but not spicy, fragrant but not greasy.
9, Chengwu sauce big head
Chengwu Sauce Datou is a specialty of Chengwu in Heze City, Shandong Province. It is pickled with mustard (kohlrabi) and is a specialty of this county. Founded in Qianlong period of Qing Dynasty, it has a long history. Its characteristics are: reddish brown, transparent, fragrant, salty with sweetness, salty with sweetness, long fragrance, crisp taste and unique flavor. It is a local side dish with good quality and low price, which sells well in the region and surrounding areas.
instant noodle
Instant noodles are a kind of fried pasta in southwest Shandong, which has been popular in Heze, Dingtao and other small areas for a long time.
6. What's interesting and delicious about Chengwu?
Royal high.
Gao Yu Chengwu pickles workshop has a history of more than 300 years. With its unique product advantages of strong sauce flavor, bright brown color, sweet and crisp, it has become a leader in the domestic pickles processing industry. In 2009, it was included in the intangible cultural heritage project of Shandong Province, and 20 10 was awarded the title of national geographical indication protection product.
Niu Jianhua, the head of Shandong Bole Manor Food Co., Ltd., as a representative inheritor of Chengwu pickles, an intangible cultural heritage of Heze City, not only cultivated 600 mu of pollution-free kohlrabi planting base from the source of the products, but also maintained integrity and innovation on the basis of inheriting the essence of traditional processing of pickles.
7. Chengwu delicious snacks
Heze has many unique delicacies, such as baked flat potatoes, Shanxian mutton soup and other local snacks. Its specialties include Cao Xian roast beef and Chengwu white crispy chicken. The style of food basically follows the traditional taste of Shandong cuisine, with rich taste, bright colors and appetizing dishes. There are many local snacks and famous shops near the pedestrian street in Heze District, where you can taste not only Shandong cuisine, but also Sichuan and Northeast specialties. The average person is around 30 yuan. Sanxiang liquor is a local specialty liquor in Heze.