In Weifang City, Heping Road and Dongfeng Street difficult, behind the Century Taihua, there is a road north, there is a Chaotian pot store

Originally from the Qing Dynasty during the Qianlong period of the folk morning market. At that time, Weixian farmers could not eat hot rice, there are people in the market set up a large iron pot, for passers-by to cook hot rice, solid donations without a cover, people will call it "Chaotian pot". Inside the pot cooked pork, meatballs, dried tofu and so on. Soup boiling meat rotten, customers sit around the pot, by the pot master scooped up the hot soup, add some cilantro and soy sauce, etc., wells are prepared thin noodle cakes, feel free to self-use. Then, according to customer requirements, the intestines, tripe and other chopped, on the cake, pinch fine salt, rolled into a fire tube, sent to the customer

hands. Because of its affordability, broth to drink with the scoop, popular with the masses. Weifang Chaotian pot by continuous improvement in 19967 were recognized by the Chinese Cuisine Association, Shandong Province Trade Department as "Chinese snacks", "Shandong famous snacks". With the development of business, Chaotian pot has been spread throughout the city, and now has developed into "Chaotian Banquet". The feast is made of chicken and donkey meat simmered in soup and boiled with whole pig, including pig's head, liver, lungs, heart, belly and intestines, together with sweet noodle sauce, vinegar, soy sauce sleeves, pimple pickles, pepper, green onion, ginger, star anise, cinnamon, salt, parsley, sesame oil, green roe and other dozen kinds of seasonings and cold dishes. Diners sit around a special dining table with a 50-centimeter-diameter, 65-centimeter-deep cauldron in the center of the table, the mouth of which is flush with the tabletop and has special fuel in the bottom. There is a gap in the round table, the waiter in the gap, according to the requirements of the guests

will be scooped out of the pot of meat, cut, for guests to slowly taste. "The meat is fat, nutritious and tasty, and the soup is light but not muddy, and the pancakes make it delicious.

Chicken and duck and music

Dongfeng Street and Heping Road intersection of Yaxing Bridge to the north, the first intersection to the west, behind the Pan Ocean Hotel, there is a very good store

Weifang traditional food, said to have originated in Shanxi, Shaanxi, and then passed to Weifang through Beijing. By the history of the "river leakage" evolved. "River leakage" is buckwheat noodles in the dense chiseled holes in the river drain bed pressure out of the noodles, this is the daily food of farmers, called "noodles". Weifang people made improvements to the "noodles", using wheat instead of buckwheat noodles, and with chicken and duck meat, "Bean meat" and small seasonings of the brine, with its harmonic name "Hele", because the brine to chicken and duck, so the name "Hele". Since the brine is mainly made of chicken and duck, it is called "Chicken, Duck and Waku". It has been processed and developed by folk food artists and has become a popular noodle dish. It is well known in Qilu for its elaborate production, complete set of condiments and fresh soup, and is popular among the masses for its good taste and low price. 1997, Chicken, Duck and Le was awarded "Famous Chinese Snacks" and "Famous Shandong Snacks" by China Culinary Association and Shandong Provincial Department of Trade, respectively. The production method is divided into two steps. The production method is divided into two steps, one is to do Huale, with 95% of the flour and 5% of the starch plus 7o% of the water, blended into a hard and soft dough, dough into the "Huale bed" within the hand squeezed by the bed hole slot extrusion of noodles into the boiling water pot, that is, into Huale strips. The second is to do brine, will be slaughtered and cleaned and processed chicken, duck in the pot, add the right amount of onion, ginger, anise, pepper, cooked soy sauce, cooked with salt to taste, and then cut the chicken and duck meat into small squares, chicken accounted for 90% of the duck accounted for 10% of the ingredients, take 10% of the meat, add 2% of the egg and 3% of the starch, add onion, ginger, soy sauce and the right amount of salt, chopped fine, mix well, put the pot to steam, cooled down! Cut into small cubes, called "Bean meat" to do the ingredients. When you eat chicken and duck Hele, put the Hele strips into a bowl, add the chicken and duck meat pieces, "Bean meat", and then put egg skin, coriander stalks, sweet garlic, chili oil, monosodium glutamate (MSG), minced carrots, and minced salted toon, and so on. Characteristics: Huale strips are sinewy, smooth and refreshing, Huale brine soup is clear and mellow, seasoning is exquisite, colorful and nutritious.

Ma Song cake (unfamiliar)

Changle famous food, from Changle County, Ma Song Town, Ma Song Village. It has a history of more than 200 years and has been eaten for a long time without getting tired. 1997, it was recognized by the China Cuisine Association and Shandong Provincial Trade Department as "Chinese Famous Snack" and "Shandong Famous Snack" respectively. The three main processes of making Ma Song Cake are making the dough, waking up the dough, and rolling it out. With a moderate proportion of warm salt water, the excellent flour into a ball, repeated kneading, until the texture of the shiny, covered with a bag. When the dough seems to be flowing or not, transfer it to the pasta sheet and tear it into small pieces. After the small dough flattening,

and then three layers together, the middle of the dough on both sides coated with peanut oil, then rolled, so that it is as thin as a copper coin, shaped like a disk, spread to the fire on the griddle, the color of the white with yellow, take off the cool that is, the characteristics of the Ma Song cake is branded flowers fine, cooked and not paste, color and lustre, soft and fragrant

incense, oil rich and not greasy, slightly salty and through the fragrance, open people's appetites, a hundred food! It's a very appetizing dish, and you'll never tire of it.

Linqu whole sheep feast (Xinhua Road and Shengli Street intersection to the north, west of the road, a compound inside the Linqu whole sheep, the most authentic)

Linqu famous food, originated in the Qing Dynasty, is in the Palace of the whole goat feast on the basis of the development. There was a restaurant in Linqu called "Deshunlou", which was famous for its mutton in Qilu. At that time, there was a saying that "there is no better place to visit than Deshunlou in Qingzhou". After successive generations of chefs to explore and innovate, no matter the characteristics of the dishes, or cooking techniques, have made the whole sheep feast has its own style. 1997 by the Shandong Provincial Trade Department as "Shandong Famous Snacks". The "whole sheep feast" is the different parts of the sheep's body and internal organs, with different cooking methods, to do outstanding, shape, flavor, aroma of various dishes, and crowned with auspicious and meaningful name, although the Department of the whole sheep, but no sheep name. Such as Longmen Jiao, Cai Lingzhi, double phoenix Cui, etc., a sheep can do more than 80 kinds of dishes. In the production, fine knife work, seasoning exquisite, fried slip, explosion, burning, stewing, stewing, simmering, frying, mellow and not greasy, with a soft, light, moderate flavor, crisp and fresh and so on. Selection of various parts of the body of the sheep and made into the "whole sheep soup", sour and spicy sesame aroma, clean vegetarian not stink. With the eyes, ears, tongue, heart, etc. made of bright open night closure, welcome wind fan, welcome herb, five blessings Linglong, the Eight Immortals across the sea and other dishes, the texture of crispy and tender, beautiful taste and shape, each with its own characteristics. Serving program on the first cold and then hot, first sheep's head and then sheep's hooves, in the middle of the vegetarian dishes.

Zhi Feng roast pork

Anqiu famous food, produced in Anqiu Wuzhou town Zhi Pan village. Its main ingredients are pig's head and pig's intestines, belly, hoof, heart, liver and lungs. It adopts the secret formula of the Ming Dynasty court meals, adds more than 20 kinds of Chinese medicine, and is processed by washing, kneading, cooking, smoking, baking and other procedures, with a history of more than 600 years, and was evaluated as "Shandong Famous Snacks" by Shandong Provincial Trade Department in 1997. When it is made, it is lightly rubbed with fine salt for several times, then put into the original soup pot and boiled for about two hours, and when it is boiled, it is put into the cardamom, sand nuts, cinnamon, star anise, fennel and other condiments wrapped in gauze bags. Cooked meat fish out, placed on the grates in the pot, add sugar smoked to become. Chipan meat has developed into a dozen varieties of roast pork, beef, donkey, chicken, rabbit, sausage and so on. Features fat but not greasy, barbecue flavor.

Barbecue steak

"The harem of all the powder, skin care has a secret recipe. The Imperial Banquet has a number of dishes, but only the barbecue steak." It is reported that the Song Dynasty university scholar Su Dongpo from Bianjing deported to Mizhou, Song Shenzong Zhao Xu because of appreciation of its poetry, they sent a royal chef entourage, known as the care of life, in fact, as early as the word, "barbecue steak" imperial banquet recipe will be spread to Zhucheng in 1997 by the Shandong Provincial Trade Department as "Shandong famous snacks". "The traditional barbecue steak is made from a clean, dry, and freshly ground meat. The traditional barbecue steak is a clean pig's feet, ears, tongue, belly, large intestine, chicken claws, chicken legs, chicken wings, etc. Add salt, dashi, spices cooked, and then in a clean iron pot with the bottom of the right amount of sugar, simmering into the sugar dilution, the pot on the iron grates, will be cooked pig's feet, etc. placed on the grates, cover, continue to increase the temperature, turning the barbecue a few times, smoked to the dark red that is.

Red steak elbow

Red steak elbow for the Weifang region's historical dishes, because of its soft, rotten, fat and not greasy, and nutritious favored by the people. 1997 by the Shandong Provincial Trade Department as "Shandong Famous Snacks". Ingredients: skin, bone, pork elbow. Production method 1. elbow scraping clean, put in clean water soaked for three or four hours after fishing, drained. 2. elbow, green onions, ginger, cinnamon', cooking wine, sauce, salt and put into the old broth, with the fire cooking, taste into the meat, meat rotten cooked. Characterized by rotten and not scattered, fat and not greasy.