laobian dumplings
Laobian jiaozi is the most famous flavor brand food in China, with a long history of 170 years. The produced Laobian jiaozi is famous at home and abroad for its thin skin, big stuffing, delicious fresh flavor, rich and not greasy, soft and chewy. After careful research by several generations of famous teachers, Laobian jiaozi has developed into more than 0/00 kinds of Laobian jiaozi/KLOC made by different methods, such as seafood, meat and vegetarian stuffing, and has developed and shaped dumpling banquets of different grades. The reason why Laobian jiaozi enjoys a long-standing reputation is mainly due to its exquisite selection of materials, exquisite production, unique shape and fresh taste. Its unique features are stuffing and leather making.
"jiaozi, the old frontier, is the best in the world" is a banner written by Hou Baolin, a famous crosstalk master, after he personally tasted it when he came to Shenyang to perform in 198 1. Jiaozi, the old frontier, is well-deserved, with a long history and unique flavor. It is famous for its thin skin, large stuffing, unique shape and mellow taste, and it is the top food in jiaozi in Shenyang City.
The founder of Laobian jiaozi was named Bianfu, who moved to Shenyang from Hebei in 1829. At first, he only built a very simple stall bed near Xiaojinqiao, commonly known as "Horse Shelf", and sold it while making it. The store number was "Bianjia Dumpling House". In 1870, Bian Fu's son, Bian Degui, followed his father's footsteps and "upgraded the technology" of "Laobian jiaozi". After a special study, Bian Degui changed the ordinary stir-fried stuffing into soup stir-fried stuffing, making it loose and chewy, delicious and forming a unique flavor. From then on, "Old Border jiaozi" became a hit and became a well-known delicacy. 1940, Bian Lin, the third generation descendant of jiaozi, moved jiaozi, the old side, to the most lively north market in Shenyang at that time, and made jiaozi, the old side, famous all over the northeast. Jiaozi, the old frontier, is not only famous all over the country, but also overseas. When you come to Shenyang, you must taste the old jiaozi. There are many shops in jiaozi Pavilion in Laobian.
Li Liangui smoked bacon pancake
Li Liangui bacon pancake was founded in 1842, with a history of more than 60 years. At that time, it was set up in Lishu County, Jilin Province, and its name was prosperous and thick, mainly engaged in sauced meat, cakes and alcohol. Because the Li family's sauce meat is clean, rotten and fragrant, and the pie is soft, clear and crisp, it is often full of guests in Lishu Town, which is very popular among the masses. 1937, Li Yao, son of Li Liangui, went to Siping City, Jilin Province.
Li Liangui smoked bacon pancake
Set a semicolon. After liberation, in 1950, Li Chunsheng, a son of Li Yaozi, carried an altar of soup stock and moved the Li Liangui bacon pie to Shenyang. From then on, Li Liangui bacon pie took root in Shenyang and became a famous unique flavor in Shenyang. In order to keep the traditional characteristics of Li's bacon pie, Li Chunsheng is meticulous in making and selecting ingredients. When he chooses pork, he doesn't need a bloody neck or a small belly. He uses fresh pork with fat and thin skin from the front trough to the ribs, then rinses it with warm water and alkali, and soaks it in clean water for 6, 10/0 hour to remove blood and foul smell, and then cuts it into cubes and stews it in a pot. In summer and autumn, fennel is also added to make the sauce meat more fresh and delicious. At the same time, the soup stock is poured in, boiled with strong fire and simmered with low fire, so that the meat pieces are turned up and down, and floating foam is thrown out in time. When the meat pieces are cooked, they are taken out, drained of oil, and dried in a smoking pot with brown sugar for smoking. The cake is made by adding broth, salt and seasoning into flour to form a soft dough. It takes a long time to wake up, and it is rolled and oiled. It is rolled several times and baked into a cake. It is characterized by fat but not greasy bacon, thin but not firewood, thick incense and red incense; The pie is yellow and fragrant, with many layers of soft inside and crisp outside. He succeeded Li Fuzhou, the general manager of China cooking master and excellent model worker in Shenyang, party member, and continued to carry forward the traditional technology to develop the bacon ingredients into 12 kinds, re-prepare the sweet noodle sauce according to the modern taste, and adjust the taste with lotus seed and egg drop soup, which made the taste better. "Li Liangui, Shenyang, incense and delicious;" "Big pie rolls bacon, the more you eat, the less you get" has become the jingle of the people in Shencheng.
Original Zhai roast duck
Yuanweizhai can only be a little brother compared with other "time-honored" restaurants in Shencheng, but it has a history of more than 70 years, and it also has its own origin: "Yuanweizhai Roasted Duck Restaurant" originated from Beijing Puyunlou Roasted Duck Restaurant during the reign of Qing Qianlong. 1930 Wang Denglai, Yuan Jinkui and other divisions
Nine brothers went to Fengtian to open a semicolon, and it was still named Puyunlou Roast Duck Restaurant. In 1953, it was renamed as Xinweizhai Roast Duck Restaurant, which was the earliest professional roast duck restaurant in Shenyang and the ancestor of Shenyang Roast Duck. The "Yuanweizhai Roast Duck Restaurant" was founded in 1999 by Yuan Lin, the son of Yuan Jinkui, the great apprentice of Wang Denglai and the national first-class roast duck chef.
Today, the old shop with more than 70 years has not been forgotten by history, but its business is getting more and more prosperous. It was named as a famous flavor shop in Shenyang in the fourth famous flavor shop selection activity in Shenyang. In the first China Food Festival, the famous dishes and famous spots were exhibited and evaluated, and the white duck breast, the emerald duck tongue and the fruit-wood roast duck were awarded the gold medal, and the fragrant fried duck and the fried duck were awarded the silver prize ...
Meishi Jia jar meat restaurant
Meishi Jia jar meat restaurant
As early as the early 1990s, the gourmet jar meat restaurant was located in a snack street at the south gate of Bayi Park in Heping District. It is already a bright spot in Shenyang-style snacks! Later, because of the transformation and relocation of snack street. The hotel is now located in the first place in the southwest corner of the intersection of Kunshan Middle Road and Jialing River Street, the south gate of the Department of Ophthalmology, the Fourth Hospital of Huanggu District. It is hard to find a table at noon and at night. Features of the excellent food jar meat restaurant: five-flowered jar meat, stewed sauerkraut, spicy dried tofu, steamed pig blood, Four Joy Meetballs, secret herring, braised fish white, self-filled blood sausage, braised pork intestines, various stir-fried stews, rice and bean rice, etc., which is a must. For many years, it has maintained the traditional flavor and won the praise of many customers! Gourmet jar meat is the most distinctive snack in Northeast China. Director of Liaoning Hotel Industry Association.
Yangjia hanging furnace cake, egg cake
Yangjia diaolu pancake
19 13 was created in Taonan, Jilin by Yang Yutian, a native of Hebei. At that time, it was named Yangbing. As the business of Yangjia Bakery is booming and its business is expanding, it came to Shenyang in 1950 after liberation. In order to improve the single variety of management, the egg cake with chicken silk flower hat was added. From then on, Yang's furnace cake and egg cake became famous all over Northeast China. Yangjia hanging furnace cake is made with warm water, and the temperature of water and the amount of salt used increase or decrease with the seasons. After the cake slices are rolled out, they are baked in a charcoal stove, baked on the top and branded on the bottom, and completely baked. The finished product is round and flat, with tiger skin color, distinct layers, tender outside and fragrant and delicious. Egg cake, cooked with minced meat, fresh mushrooms, fungus and dried seaweed, thickened with soup, poured on the egg cake, in the shape of a flower hat, and then shredded chicken and put it on the top, and served with cakes, which has a unique flavor. The marinated fresh cake is tender, fragrant and mellow, and it is even more icing on the cake and has a unique flavor when eaten with Chili oil and garlic paste.
Baofayuan four absolutely dishes
Shenyang Baofayuan Famous Restaurant was founded in the first year of Xuantong (1909) and has a history of hundreds of years. At that time, there was a farmer named Guo in Beitang Village, Ninghe County, Hebei Province. In the old country, there were Guo Junzhang and Guo Junrui. Because of the chaos in their hometown, the people did not
Chatting about life, he "rushed to the east" and came to settle outside Shengjing to make a living. At first, the two brothers opened a small restaurant outside Xiaodongmen, Shenyang, named Baofayuan, which means to treasure and make a fortune. However, since its opening, the business has not been as prosperous as expected. In the past few months, the hotel has barely broken even. At that time, there was a lot of business around Xiaodongmen, and it was not easy to get a foothold here and prosper. After careful consideration, the brothers used raw materials such as pork liver, pork loin, lean pork and eggs according to the taste of the northeast people. After careful selection and ingredients, the above good knives made dishes with full color, fragrance and taste.
The four unique dishes of Dongguan ordered by Zhang Xueliang in those days: fried meatballs, fried liver tips, fried kidney flowers and fried yellow flowers are still today's signature dishes. Fried meatballs are "tender in the outside" and "rich in taste"; The liver tip is "smooth and tender"; The waist flower is "crisp"; It's a surprise that the yellow flower turned out to be an egg cake.
Shenyang huitou
Xieshunyuanhuitou
Current name: Xieshunyuan Huitouguan
According to legend, during the Guangxu period of the Qing Dynasty, a family named Jin opened a biscuit shop in the north gate of Shenyang to make a living. Business has been bad because of poor management. One day was the Mid-Autumn Festival, and the business was even more depressed. At noon, no diners came to the door, and the shopkeeper was at a loss. So he took out a few copper coins from the iron box, bought some beef and chopped it into meat at home, rolled it into thin skin, and wrapped it up in folds for his own holiday. At this time, a messenger suddenly came in from the outside, and when he entered the store, he saw that the food branded in the pot was novel in shape. Once tasted, it tasted very good. The messenger immediately told the shopkeeper to bake another box and send it to the inn. After eating, everyone exclaimed in unison. Since then, this kind of food became famous for a while, and the government and the people rushed to buy it, and the business was booming, so it was named "back".
Xieshunyuan, a century-old shop, is famous for its signature dishes. After several generations of inheritance and development, Xieshunyuan Huitou Pavilion has become one of the symbols of Shenyang cuisine.
Lao shan Ji hai cheng pie
Laoshan Ji Haicheng Pie is a traditional snack in Shenyang, which was founded by Mao Qingshan in Huoshenmiao Street, Haicheng County, Liaoning Province on 1920. The famous mountain in Mao Shi, named Laoshan Ji Pie Shop after its name, moved to Shenyang on 1939. Haicheng pie, warm water and noodles, pig and beef as mandarin duck stuffing. Take more than ten kinds of spices and cook them, and take juice stuffing to cultivate their taste. Vegetable stuffing, with the seasonal changes, is made of bean tooth, leek, cucumber, green pepper, pumpkin, celery, cabbage, etc., so that the meat and vegetables in the cake stuffing match and the shade is appropriate. The high-end products are also stuffed with shark's fin, sea cucumber, prawns, scallops and chicken, which is even more delicious. The finished pie is round and yellow in color, crisp and tough in skin, tender and refreshing in filling, and fragrant. With garlic paste, Chili oil, mustard paste and so on, it is more delicious and palatable. It is served with eight-treasure porridge, which is refreshing and delicious and has a different flavor.
Najia restaurant white meat blood sausage
Present name: that old courtyard
Located on the west side of the Forbidden City in Shenyang, the museum is famous for its Manchu dishes, white meat and blood sausage, in the vast area of Baishan and Heishui. Its predecessor was Jixing Hotel near Kuixing Building in Xiaoheyan, which mainly engaged in northeast local dishes. Later, due to the addition of white meat and blood sausage, this hotel gained great fame. 1872, the Manchu chef Najiyou opened a restaurant specializing in white meat and blood sausage in Dadongmen, and named that restaurant. Because of his fine selection of materials, meticulous production and meticulous, his reputation is getting higher and higher. His white meat must be hard-ribbed with newly slaughtered fat pigs, seasoned with white water, boiled with quick fire, and simmered thoroughly with low heat, so that the fat is not greasy. His blood sausage must be filled with newly slaughtered pig blood, with appropriate amount of water and seasoning, and the taste is fresh and strong. White meat and blood sausage dipped in garlic paste, leek sauce or Chili oil and other spices to eat, the taste leaves teeth and cheeks, lasting for a long time. Especially in the severe winter season, if it is cooked with shredded sauerkraut, the soup will be crisp, which has the effect of driving away cold and warming up. 19 14 years, Na's descendants, following their ancestors' footsteps, renovated the entrance of Nawan Pavilion and became a famous restaurant that was all the rage in Fengtian at that time, with dignitaries frequenting it. 193 1 year, when the Japanese invaded Shenyang, the business of that museum became increasingly depressed and tended to close down. The Na brothers moved the museum to Beijing in order to maintain their ancestral business. After liberation, the government invited the elderly Na Wengui back to Shenyang in 1957 to reopen the museum. Now the head office has moved to Tiexi Ningguan, focusing on peasant customs.
Songjia wonton
Song's wonton was once very popular in the south gate of Bayi Park in Heping District. Dozens of people lined up just to eat a bowl of wonton, and the restaurant was full of scenery. There are few varieties of wonton in Song family, and the fish stuffing and seafood stuffing are unique in taste. Wonton is cooked now. Now the Songjia wonton has another branch in Da 'nan Street.
Xita cold noodles
Korean Xita cold noodles are made by instant eating and instant pressing, which is flexible, tender, spicy and refreshing. The West Tower Cold Noodles Restaurant changes its own ticket at the window like the dining hall it goes to, and you have to open your voice when you speak, otherwise you can't hear it. "West Tower Cold Noodles" is the best cold noodles in Shenyang. Xita cold noodles are Korean-style cold noodles, which are made of flour and starch. They are now squeezed into boiling water, picked up with special boiled cold noodle soup, and sprinkled with special Chili powder according to personal taste. Cold noodles are just soft, cold noodle soup is cold and refreshing, and eating a bowl in winter season is cool to the bottom of my heart and warm in my heart; Come to a bowl in summer to quench your thirst. Plus some spicy cabbage, it is even more different. Xita Cold Noodles Restaurant is full of people every day. If you want to enjoy a bowl, I'm afraid you have to wait in line for a while before you can eat it. The taste is really different and it's worth visiting. The West Tower is the most authentic in the city.
Korean roast beef and cake
Roast beef: remove fascia and fat from fresh beef, cut it into pieces, add vinegar, soy sauce, minced garlic, white sugar, pepper, monosodium glutamate and sesame oil, mix well, and separately prepare soy sauce, minced pepper, white sugar, white vinegar, minced coriander and garlic seasoning, put it in a small bowl, put a charcoal stove in the center of the table, put iron grates on it, and put the pieces of meat with chopsticks.
Cake-making: Cake-making is made of soaked and steamed glutinous rice, which is put on a chopping board and beaten into a rice cake shape with a mallet, with bean paste stuffing in the middle and white sugar. It is sweet and delicious.
Zhangjiuli red-cooked chicken
Zhang Jiuli is an old man, originally from Laizhou, Shandong. When I was young, my family was poor and I grew up eating a hundred meals. At the age of sixteen, I came to Qingdao alone to be an apprentice. With that tenacity and care, I learned a set of skills for making roast chicken early. Later, with a large number of people rushing to Guandong, they settled down in Shenyang and found a job. 1982, with the spring breeze of reform and opening up, the old man Zhang Jiuli, who has passed his sixties, can't sit still. Born to be strong, in order to make life better for his family, he resumed his career as a young man-processing roast chicken. At the beginning, Zhang Jiuli, an old man, could only take a few relatives from his hometown to build three simple houses in an abandoned open space, so a temporary small workshop was born. Although it is a small workshop, the old man Zhang Jiuli does not relax the management of each process at all. From live chickens to finished chickens, the seven procedures are strictly implemented one by one. The ingredients are sufficient, the chicken is cooked rotten, and the fragrance is straight through the chicken bones. From the appearance of roast chicken, the color of chicken is golden, the chicken body is complete and beautiful, and the meat is rotten and inseparable. Boil the chicken. The weight will be reduced, and it will cost labor and cost. In this regard, the old man Zhang Jiuli said: "Doing business is about credibility, and you can't be a profiteer." Over the years, he said so and did the same. Dadongmen Market, a roast chicken shop with a handcart as a shelf and a glass cabinet, has gradually attracted many consumers. The sales volume of products has also gradually increased, from the initial dozen per day to the later dozens per day, and now the daily sales volume is about 2,000. Zhang Jiuli's roast chicken store with a unified logo has been printed into the eyes of consumers.
Big stage fried cake, dough twists
The Grand Stage Twist was originally called "Zhang Twist", which was founded by Zhang Xingde in Tuozi Village, Huangsha, taian county in 1926. 194 1 year Zhang Xingde led his family to Shenyang and opened a twist workshop in Xiaodongmen. Soon his son, Zhang Hanyu, presided over the business, and moved to the vicinity of the Grand Stage Theater in 1948. Because of its unique flavor, people called it Grand Stage Twist over time. In the memory of the old people, the crisp big stage twist is unparalleled in today's food. At first, the sales point of the big stage twist was placed in the Hutongkou on the west side of the big stage. Later, with the booming business, the big stage twist began to have its own shop and no longer set up stalls for sale. The old man nearby recalled: "At that time, everyone was waiting in line to buy twist. How crisp was this twist?" You may not believe it when you say it. A twist is broken when it falls to the ground in less than half a meter. "
The same as the big stage twist is the big stage fried cake. It was created by three brothers, Zhao Dianfeng, in 1945. It is crisp outside and soft inside, and its color is sweet and fragrant. It is a brand-name flavor food popular with customers, so it is named because it is sold near the big stage.
Shenyang small potato
1989, Liu Xin, a 24-year-old stevedore of Shenyang Fuel Company, was "unfortunately" laid off. Because Liu Xin is a "good cook", in order to make a living, Liu Xin and his wife did everything they could to open a cold noodle restaurant in Taiyuan Street. As soon as this small shop named Lin Yuan Small Cold Noodles Restaurant opened, it attracted visitors from all directions with its benefits, cleanliness and enthusiasm. One day, when Liu Xin was walking in Taiyuan Street, he heard two people walking in front of him say, "Go to Lin Yuan to eat small potatoes." Liu Xinkai opened a cold noodle shop, but they said they would eat small potatoes, which inspired Liu Xin a lot. He learned that his "little potato" was very popular. The next day, Liu Xin renamed Lin Yuan Cold Noodle Restaurant "Little Potato" pickles restaurant.
Small potato is a specialty in Northeast China. It is much smaller than ordinary potatoes, but its fragrance and nutritional value are much higher than that of big potatoes. Due to the high yield of this variety, many people planted it, and Liu Xinhui, who was careful, immediately took aim at it. Liu Xin visited and inspected everywhere, collected folk cooking techniques of small potatoes, removed the rough and refined, carefully pondered, and made a stew of small potatoes by himself using a variety of medicinal materials, and added soy sauce, pork belly, coriander and so on for stewing. The dish "Small Potato" not only has the characteristics of northeast big bowl dishes, but also tastes absolutely delicious than northeast big bowl dishes. This dish was an instant hit as soon as it came out, and it was warmly welcomed by people. Guests often stood outside the store waiting for a table to eat. Later, Liu Xin took small potato pickles as the leader, selected vegetables that people often eat in daily life as the main ingredients, highlighted the characteristics of delicious color and palatable salt flavor, and produced five categories 150 varieties of small potato pickles series by using cooking methods such as sauce, stew, mixing and frying. "Small potato" has fascinated all customers, and there is such a mantra: "There is not enough delicious food, Shenyang small potato." For a time, small potato food was popular in Shencheng, and the business was hot.
Chicken Wei pulled noodles
In Shenyang, chicken-flavored pulled noodles and chicken rack are very popular among diners.
Chicken-flavored pulled noodles in Shenyang have always been very popular. The reasons are that it tastes good and the price is cheap. In Shenyang, there are three chicken-flavored pulled noodle shops with the loudest names: Minyijia, Laosiji and Xujia. In the late 1980s, Xujia Chicken-flavored Pulled Noodles and Laosiji Pulled Noodles Restaurant appeared in Tiexi District and Shenhe District respectively. These two noodle restaurants are mainly engaged in chicken rack and pulled noodles. As soon as these two noodle restaurants appeared, they were welcomed by their respective fans. Development has mushroomed. At that time, it gave people the impression that you can have a good meal by ordering a bowl of noodles with some braised dishes. Noodles are rich in oil and water, and a bowl of noodles can be full. The chicken rack and dried tofu in soup stock are very popular and delicious, and a bottle of beer will be very pleasant. And the price is more affordable, suitable for low-income wage-earners who did not have high dietary requirements in those years. So there were many diners at that time.
Later, another "People's IKEA" came out in Tiexi District, and its reputation rose and it came from behind. The earliest name of "Minyijia" was "Everybody Chicken-flavored Pulled Noodles", which is said to be derived from the Xu family, and shine on you is better than Blue. From the earliest "chicken-flavored noodles for everyone" to today's "people's IKEA", this taste has been popular for nearly 20 years, and this noodle restaurant is well-known. At that time, many people in Tiexi District loved to eat this snack and received rave reviews. Its chicken rack and dried tofu in soup stock are delicious. It is said that everything in this family tastes "authentic", the soup is "thick" and the noodles are "smooth and tender".
Iron plate chicken rack
Iron plate chicken rack is a special snack in Shenyang. Chicken rack is to remove the chicken skeleton of chicken. Wash the chicken rack with salt and other seasonings, put it between two big iron plates, and it creaks and smells fragrant. After frying the chicken bones, add salt and pepper, and you can eat it. In summer, a chicken rack and a bottle of snowflake beer are a meal for many big men in Northeast China. It makes you look delicious and greedy.
Open pie
The head office of "I can't eat enough open pie" shop is located in Xiaoxi Road. The open pie is different from ordinary pie. The method has been patented, and the finished product is a bit like a squashed roast, leaving a flower-like opening in the middle; When the cake is freshly baked, the crust is crisp and soft, the stuffing (beef and onion stuffing) is very fragrant and the juice is sufficient. If you are bored, it is recommended to order a bowl of mutton soup, which is just right for drinking. Friends who haven't tried it may as well go to eat something fresh.