Weifang's famous hard flour food. It is made by pressing jujube thick sticks. The middle is thin, with holes and thick edges. In ancient times, it was strung together with hemp rope and hung on saddles and beside cars, which was very convenient to eat. The colder you eat, the more fragrant you chew; Eat it while it is hot, stew it with vegetables and meat, it is flexible and delicious.

Linqu mutton feast

It has a history of 200 years. Local goats are used to make hot pot mutton, Kung Pao mutton, shredded mutton, lamb chops in sauce, roast sheep's head, roast sheep's hoof, braised leg of lamb, stewed smallpox, braised sheep's liver, fried kidney flowers and so on. The main course is "whole sheep soup", which is sour, spicy, hemp and fragrant, plain and delicious. The order of serving is: put sugar, salt, sauce, vinegar, chopped green onion and pepper noodles first, and then put cold dishes, jambalaya and hot dishes in turn.

Jing zhi Jin si noodles

Eggs and noodles, rolled into noodles with whiskers, cooked and topped with dried seaweed and coriander soup. Golden color, fine knife work, smooth but not sticky, fresh Qing Xiang mouth.

Zhucheng labazi

Features: sour, sweet, spicy, fragrant, light and refreshing, refreshing, stimulating appetite, and drinking with wine. Chaotianguo

County: Shandong Province-Weifang Type: Snacks

In the early years of the Qing Dynasty, a butcher set up a cauldron on the Bailang River beach in Wei County, washed and cooked the slaughtered pig hearts, lungs, intestines and bellies in the cauldron, and let people in the market sit around the cauldron and eat meat with lotus leaf cakes for free. Because the cauldron is open-air, people give this affordable and delicious way a simple and resounding name "Chaotian Pot".

Put an exquisite pot in the center of a special dining table and heat it. Boil the selected pig soup, put it into a barrel pot, and continue to heat the soup stewed with pig bones and old chickens. Prepare boiled eggs, big-headed meatballs, donkey meat, etc. And provide six appetizers before meals and various seasonings such as chopped green onion, coriander powder, radish strips, kimchi strips, garlic paste and sesame salt. The chef will chop up the raw materials according to the requirements of the guests.

Jiya hele

Legend has it that there was a businessman in Lao Wei County who relied on his master's Jingwang and his family's Qi Xin to work together. After more than ten years, it has become a minor celebrity in the local area. However, after several sons get married, with the encouragement of their daughter-in-law, brothers and sisters often fight for property and even fight with each other. In desperation, the master intends to distribute his property to his sons for their own business. When the whole family had the last reunion dinner, he took out the carefully prepared pasta for everyone to eat. You don't know anything. The host told them: this is harmony. I hope your brothers and sisters can help each other and have a happy family. Your son and daughter-in-law are very ashamed. After that, they will make up. After several generations of efforts, it has finally developed into the present chicken, duck and music. The preparation method is as follows: pressing flour and starch into Lao chicken and duck soup cooked in Lehe bed, cooking, taking out, and adding the original soup, chicken and duck meat, dried meat, sweet garlic, salted Toona sinensis, salted leek, Chili oil, etc. Features: Harmony Bar has strong elasticity, fragrant meat, mellow soup and unique flavor.

Wei cheng de huo Shao

There are many varieties. There are several kinds of surface fires alone, such as firewood chopping fire, dustpan fire and Haloxylon ammodendron fire. More famous and distinctive are barbecued pork head fire and fat baked crisp fire. The barbell head is burned out, so it is named because the surface of the fire is so hard that it can't be rubbed by hand and needs to be pressed with a wooden pole. It's round and big, about 250g each, with thick sides and thin inside, and a bulge in the middle. It is characterized by hard noodles, no paste spots when cooked, crisp to eat and more fragrant when chewed. Because the flour is baked hard with fire, it contains less water, and it is easy to eat and cook, so it is suitable for traveling. Fat baked crispy fire is named after a special kind of fat baked crispy fire. Use the best lard crisp, mix in a proper amount of steamed flour, add a proper amount of pepper and cinnamon when oiling, pick out the fried pepper and cinnamon after oiling, and then mix with flour to form a flame. The charred skin is made of sesame oil and flour, wrapped in a stove and roasted with slow fire. It is characterized by crispy skin, fragrant but not greasy.

green bean cake

Produced in Jingzhi Town, Anqiu City, it has a history of more than 200 years. It is characterized by unique technology, peculiar flavor, yellowish color, soft structure, elasticity, sweet taste, instant melting in the mouth, and can also relieve summer heat and detoxify, clear away lung heat and resolve phlegm. There are two kinds of materials: single material and full material. The single material is made of mung bean and white sugar. Cooked mung beans are dried, peeled, ground, mixed with white sugar, sieved with a special square steamer, pressed evenly with a copper shovel, cut into suitable rectangles and steamed. The whole piece of mung bean cake, with green shredded pork, rose sauce, walnut kernel, orange cake and other seasonings, is fresh and refreshing.

Shandong Province-Weifang City-Anqiu City Type: Specialty

A special bread in Jingzhi Town, Anqiu. 300 years ago, with the prosperity of Jingzhi wine, there were more and more businessmen. In order to attract the public, the process of burrito is gradual, and gradually three pages are rolled together. Every page is as thin as paper, as soft as silk, and it is fragrant and delicious. Shake it and it becomes a three-page cake. Using flour, edible oil and salt as raw materials, white flour was first made into fried dough sticks with warm salt water, and then rolled into cakes, each of which used three kinds of flour agents. When the bowl is big, three pages are stacked together, and three layers are coated with cooking oil. After being thin, bake it with slow fire and turn it over while baking. Remove the paste residue at any time and bake until both sides are slightly yellow without paste.

The treasure in the box

This dish is an innovative dish based on Zibo Tofu Box. According to legend, Zibo Tofu Box began in Liu An period of South Hanwang. It has a long history, a lot of stuffing, bright color and delicious taste. Raw materials: 750g tofu, 300g chicken, 50g shrimp, 50g dried pork, 5g abalone, 5g Chinese cabbage10g salt, 20g balsamic vinegar, 3g monosodium glutamate, 5g Jiang Mo, 50g wet starch10g sesame oil, and 50g peanut oil10000. Practice: 1. Cut the tofu into pieces (16 pieces) with a length of 5 cm, a width of 25 cm and a thickness of 25 cm, and put them on a plate. 2. Heat the pot with oil, fry the tofu until the skin is golden, take it out, stick a long side, leave a piece of 0.2 cm from the top, leave one side connected, dig out the tofu in the middle with a knife and dig it out one by one. Fill the middle with the prepared stuffing, steam it thoroughly in a cage, take it out, put it neatly in a plate, make juice with green beans, mushrooms and ham, and pour it on it.

Pan Zhi roasted meat

Panzhi Village in Anqiu City is famous for making barbecue. It is said that this practice began in the Ming Dynasty. Its main components are pig's head, pig's intestines, pig's belly and other viscera and hooves. When making, rub it with fine salt a few times, and then put it into the original soup pot to cook for about two hours. When cooking, add seasonings such as bean paste, Amomum villosum, cinnamon, star anise and fennel packed in gauze bags. Take out the cooked meat, put it into the pot, turn the pot red with quick fire without adding water, then sprinkle brown sugar and bran on the bottom of the pot, and smoke from the pot will smoke the meat orange. Its characteristics are: fat but not greasy, oily and refreshing, and there is a faint and unique burnt smoke when eating.

Ma Song cake

Changle famous food, from Ma Song Village, Ma Song Town, Changle County. It has a history of more than 200 years and has been enduring for generations. 1997 was recognized as "China Famous Snack" and "Shandong Famous Snack" by China Cuisine Association and Shandong Trade Department respectively. Mixing dough, waking up dough and kneading dough are the three main processes of making hemp cake. Stir the superior flour with moderate proportion of warm salt water into balls, knead them repeatedly, and cover them with bags after the texture is bright. When the dough looks flowing instead of flowing, move it to the dough table and tear it into small pieces. After the dough is flattened, it is layered repeatedly, and peanut oil is coated on both sides of the dough in the middle. Then it is rolled into a disk as thin as copper coins and spread on a shovel. The color is white with Yellowstone. Take it off and let it cool completely. Masong cake is characterized by fine burnt flowers, cooked but not paste, bright color, soft fragrance, oily but not greasy, slightly salty and fragrant, appetizing but not greasy.

Small fried meat

Mainly lean meat and coriander, stir-fried, crispy and delicious.