Local famous food in Weifang, Shandong Province

suggestion

Chaotian Pot originated from the folk morning market in Qianlong period of Qing Dynasty, and it is said to be related to Zheng Banqiao. In those days, when Zheng Banqiao was in charge of Weifang, he was very concerned about the sufferings of the people. One year in the twelfth lunar month, he went to the market incognito understand the people's feelings. Seeing that farmers in wei county couldn't eat hot meals at that time, some people set up a big iron pot in the market to cook hot meals for passers-by. What was cooked in the pot was pigs, meatballs and dried tofu. When the soup boiled and the meat was rotten, customers sat around the pot. The cook in charge of the pot scooped up the hot soup, added some coriander and soy sauce, and prepared pancakes for his own use. Because the pot has no cover, people call it "Chaotianguo".

develop

After continuous improvement, Weifang Chaotian Pot was recognized as "China Famous Snack" and "Shandong Famous Snack" by China Cuisine Association and Shandong Provincial Department of Trade with 1997 respectively. With the development of commerce, Chaotian Pot has spread all over the city, and now it has developed into a kind of "Chaotian Banquet". This feast consists of chicken and donkey meat simmering soup, mainly boiled whole pig, including pig's head, liver, lung, heart, belly and intestine, with more than a dozen seasonings and cold dishes such as sweet noodle sauce, vinegar, soy sauce, pickles, pepper, onion, ginger, star anise, cinnamon, salt, coriander, sesame oil and radish strips. Diners sit around a special table. In the center of the table is a cauldron with a diameter of 50 cm and a depth of 65 cm. The mouth of the cauldron is flush with the desktop, and there is special fuel at the bottom of the cauldron. There is a gap in the round table. The waiter scoops out the meat in the pot and cuts it according to the requirements of the guests for them to taste slowly. "Chaotianguo" is fat but not greasy, rich in nutrition, delicious, and the soup is light but not turbid. When it is used with pancakes, its taste is endless.

The most famous one is Chongqing Chaotian Pot, which is located at the junction of Shengli Street and Wenhua Road in Weifang. The owner's surname is Han, and the store is full of customers every day. The other is called Han Bang Chaotian Pot, which was opened by his younger brother, and the taste is even worse. The other is called Chaotian Pot, which is located in Lao Wei County. The owner's surname is Gao, and CCTV made a special report. Century Taihua, a high-end shopping mall in Weifang, tastes OK.

working methods

Sichuan cuisine also has a heavenly pot.

Cuisine: Chaotian Pot

Technology: hot pot

Taste: Bad smell.

Category: Sichuan cuisine nourishes yin, tonifies deficiency, nourishes health and nourishes nutrition.

Ingredients: 750g pork (lean meat) and 500g herring.

Accessories: vermicelli 250g cabbage 150g bamboo shoots 50g fragrant grain 150g kudzuvine root millet 2g.

Seasoning: 50 grams of lard (refined), 50 grams of cooking wine, 5 grams of monosodium glutamate and 4 grams of salt each.

manufacturing process

1. Wash the middle of herring, cut it into two parts from the back, cut it into domino pieces with a length of 4.5 cm and a width of 1.5 cm, put it in a bowl, add refined salt, mix well and marinate for about 30 minutes.

2. Put the fragrant granules into a bowl, add cooking wine to dilute and mix well, pour them into a herring bowl and mix well, marinate for about 2 hours, take them out and wash them with clear water, and drain them.

3. Wash the boneless salted pork leg with hot water, put it in a steaming pan, add cooking wine, steam it in a drawer, take it out to cool, and then cut it into pieces with a length of 4.5 cm, a width of 3.3 cm and a thickness of 1 cm.

4. Select and clean the Chinese cabbage and cut it into strips 4.5cm long and1.5cm wide. Bleaching water hair powder and cutting into long sections; Remove the hardness of bamboo shoots, wash them and cut them into thin slices.

5. Put the pot on fire, add lard to heat it, stir-fry the cabbage pieces slightly, add 250g of clear soup, shredded noodles, refined salt and monosodium glutamate, cook for a while, and pour into the hot pot.

6. Put the original pot on fire, add clear soup to boil, add pickled herring pieces, cooking wine and refined salt, take out the herring pieces and put them in a hot pot, then alternately put the cooked pickled pork leg pieces and winter bamboo shoots on the herring pieces, and serve the hot pot after boiling.