Shredding vegetables is a major feature of Shandong cuisine. Sliced sweet potato is one of the most representative beets in Boshan cuisine, with golden color, crisp outside and waxy inside, sweet and delicious. Cooking shredded vegetables especially tests the chef's skill. In the Qing Dynasty, "Lamian Noodles cuisine" became popular in Zibo. Pu Songling described in "Daily Folklore Words and Diets": "In the north, fruit is bound today, and sugar cannot be stuck." Boshan is the birthplace of China glass, and the production of wiredrawn vegetables is closely related to Boshan glass. The production process of "spinning" and "glass" is exactly the same, except that the former is hot and the latter is cold. Cabbage should be eaten fresh while it is hot, and eaten quickly while it is hot, and it is in a state of continuous reeling.
"Tofu Box" is a well-received Boshan specialty dish, which is also widely circulated in other nearby areas. Farmers in Yiyuan, Zibo have ten bowls, and the tenth bowl is tofu. To make Boshan tofu box, first cut the tofu into large pieces and fry it in a pot until golden brown. Then cut the top of the tofu block to make a box cover, take out the inner pulp, which means "unpacking", cut the tofu into pieces and fry it, and then add dried seaweed, fungus, meat stuffing and so on. Stir well and put it into tofu box as stuffing, which means "lower package". Put the tofu box in a pot and steam it, put it in a pagoda shape and put it on a plate. Thicken diced carrots, diced cucumbers and corn kernels with juice. Beans and meat blend, mellow and charming, which is a classic.
Ginseng fish belly soup is rich in Boshan flavor, which is not only the representative of local clear soup dishes, but also the kohlrabi in the "four or four seats" of local traditional banquet pattern. This dish is especially good at making dry goods, and it is quite representative in both the production of raw materials and the extraction of clear soup. When making chicken soup with fish belly and ginseng, in addition to the two main ingredients of fish belly and sea cucumber, it should be cooked with auxiliary materials such as egg soup, fungus, boiled meat, magnolia slices and clear soup to make the soup rich and catchy. The kung fu of making fish belly and ginseng soup is mainly spent on preparing ingredients in the early stage. Fry the fish belly in oil first, then soak it in water for later use. The production of custard is more exquisite. Steam the egg yolk first and then add the egg white to continue steaming. The steamed custard is cut into half yellow and half white pieces. When eating, heat the ingredients and pour them into the prepared broth. Chili peppers are added to the soup, which tastes sour and slightly spicy. The sea cucumber is smooth and strong, the fish belly is crisp Q-shaped, the egg slices are fragrant and tender, the white cook the meat flavor is palatable, and the soup head is kind.
Crispy fish pot is the specialty of Boshan cuisine. Use bamboo blanks or disposable chopsticks as the bottom of the pot, and put cabbage leaves vertically around the pot. Add lotus root slices, Chinese cabbage, pig's trotters, kelp, pork belly with skin, Chinese cabbage and Spanish mackerel in turn, and finally cover the top with old cabbage without covering. In the process, no water is added except ingredients and seasonings. After 8 to 10 hour, fully pour out the soup in the ingredients and scoop out the boiling soup. Turn to medium heat, slowly sink along the side of the pot, and add a spoonful of soup to the pot. When all the soup is concentrated and boiled, it's just the right time to blend all the ingredients and seasonings in the pot. Boshan crispy pot soy sauce is bright and mouth-watering. The taste is sweet and crisp, the cabbage is invisible when cooked, and the aspic looks like amber.
"Smashing fish soup" is popular in Boshan area, but rare in other areas. If you want to eat this dish, order a sweet and sour carp first. After the fish is cooked, the bones and meat are mashed back to the pot, flavored with pepper, fresh with sugar, and beaten with eggs. Take a bite of hot and sour fish soup while it is hot. The fish is smooth and delicious, and the soup is sour, salty and slightly spicy.
"Stay and have a good meal and visit Boshan. After eating Boshan food, take a walk. Boshan cuisine, which is cooked by fire and full of food, is very representative in the category of northern cuisine, and also draws a strong color for Shandong cuisine. (Capable child is not)