panjin specialty 1: fengqiao pure grain wine
taifengqiao winery in Tianzhuang is one of the few wineries that inherit the traditional winemaking technology at present, and it is also the only winery in panjin city that retains the traditional craftsmanship, producing nearly 1 varieties of yellow rice wine, five-grain wine, Sophora japonica wine and fruit wine. Liquor produced by Qiao Feng Distillery is divided into high, medium and low grades. Whether it is beautifully packaged gift-boxed liquor, canned liquor or jar liquor, it is very popular with consumers, and the latest bottled liquor is also very popular at wedding banquets.
panjin specialty 2: Wang Guanzi fried dumplings
Wang Guanzi's fried dumplings have a history of 1 years, and their traditional flavor has been passed down from generation to generation. In the early years of the Republic of China, Tianzhuangtai Chenjia Restaurant was introduced from Licheng County, Shandong Province. Its characteristics are good taste, good taste, unique meat flavor, fat but not greasy, beautiful appearance, like a comb, which is deeply loved by most people. The fried bag is made of first-class tender leek, clam and fresh pork (fat and thin, so it is called "three fresh" and is equipped with various refined ingredients. Flour is fermented, coated with traditional alkali, then simmered in a flat pot, drained and shaped.
panjin specialty 3: panjin river crab
panjin river crab is a specialty of panjin city, Liaoning province, and a landmark product of chinese national geography. It is short, thick and heavy, and its back shell is dark, mostly black or iron blue. The abdomen is white (the rice crab has scratches, short legs and hairy feet, as if wearing black fur gloves. Panjin river crab has fresh and tender meat, unique flavor and rich nutrition, and has the reputation of "southern wilderness" in Liaoning.
panjin specialty 4: panjin rice
panjin city has been known as the "land of fish and rice" since ancient times, also known as the "golden triangle of Liaohe river". It is a "well-known trademark in China", with neat and exquisite appearance, soft and delicate taste and rich nutrition.
panjin specialty 5: nashi blood sausage
originated from the Manchu nationality and was cooked with ribs, white water and seasonings. Season fresh pig blood with water, pour in new pig intestines, tie both ends tightly and cook. When eating, dip white meat and blood sausage in garlic paste, leek sauce or Chili oil. It has the characteristics of fat but not greasy, thick and mellow.