Zibo is a city with a long history and the birthplace of Qi culture. As early as the Spring and Autumn Period and the Warring States Period, Zibo was the capital of Qi, with a prosperous economy. Economy is the foundation of promoting cultural development, and Shandong cuisine has deep roots. Zibo's food is famous both at home and abroad. Let me show you the culture of Zibo.

Zhou Cun tu Lu Juan

Nowadays, Zhoucun sesame seed cake is probably the most famous snack in Zibo. When foreigners come to Zibo, they always bring some bags for their family and friends to try. Zhoucun's baked wheat cake has a long history. They are famous for being thin, fragrant, crisp and crisp. They are round and thin, with sesame seeds on the front and brittle holes on the back. They are called the dry leaves of poplars. If you accidentally drop them on the ground, they will all turn into crumbs. Sesame cakes are sweet and salty, which can satisfy different tastes. As long as it is properly preserved, it can be preserved for a long time without deterioration. Moreover, sesame cake has the effect of nourishing the stomach, and regular consumption is beneficial to health care.

Boshan tofu box

Boshan tofu box fully embodies the exquisiteness and ingenuity of Shandong cuisine. It is said that Emperor Qianlong of the Qing Dynasty went to Boshan during his southern tour, and there was a tofu box in the imperial meal, which was full of praise after eating it. However, this dish is very complicated to cook. First fry the tofu into pieces, then cut one side of the tofu and dig out the tofu inside, and it becomes a tofu box. Then, put pork stuffing, assorted stuffing or vegetarian stuffing in the tofu box, cover it, put it in a plate, make it into a tower shape, steam it in a cage for about 5 minutes and take it out. Add another spoonful of sesame oil, stir-fry onion, ginger and minced garlic, cook in vinegar, add fungus, vegetables, bamboo shoots, soy sauce and juice soup, add powder to the soup, and pour it on the tofu box.

Zhoucun braised mutton

Zhoucun braised mutton was founded by Cui Shi of Taiping Street in Zhoucun in the early years of Guangxu. At first, he was cooking sheep, and then he specialized in making cooked mutton, which is famous for its beautiful color, tender meat and delicious taste. Cut lean mutton and raw chicken into pieces, add Jiu Nan (yellow wine), pepper, salt water, ginger slices, a little soy sauce and salt, cook with low fire and freeze. Smell the fragrance far away, smell the fragrance near, and taste delicious.

Boshan Su Guo

Many people may find it strange to eat Boshan crispy pot for the first time, but they will fall in love with this strange dish after eating it several times. According to legend, a woman named Su Xiaomei in Shen Yan Town in the early Qing Dynasty started this dish, hence the name "Su Guo". Therefore, vinegar is used more, which is characterized by crisp bones of meat and fish, and "crisp" is homophonic with "crisp", so it was renamed "crispy pot dish". The main raw materials of the crispy pot are Chinese cabbage, lotus root, kelp, frozen tofu, chicken, duck, meat, fish, ribs and pig's trotters. , must be layered in turn. Seasonings are vinegar (to make raw materials brittle), sugar (to neutralize the taste of all materials), yellow wine (to remove the fishy smell) and sesame oil, soy sauce, salt, onion, ginger and pepper. When making, first cook with slow fire, and then burn with slow fire until the bones of the meat fish are crisp and rotten. Take it with you when it is completely cooled away from the fire.