Chaoyang snacks have a long history. There is a folk proverb that says: "Chaoyang City has three treasures: cut cakes, bowls, weights, and tofu." In fact, when visiting Chaoyang, tourists can eat not only the three treasures, but also many delicacies here.

Waiting for tourists to taste it.

Chaoyang area integrates the food culture of the four ethnic groups, Manchu, Mongolian, Hui and Han. It also combines the local regional culture, inherits the ancient history and culture, and forms a unique flavor.

One of the outstanding features of Chaoyang snacks is that they adjust with the evolution of the seasons.

When spring returns and the willow trees bloom, traditional snacks such as cold cakes, rice cakes and bee cakes that are popular among the people are on the market one after another.

In the scorching summer, foods such as jelly, small catfish, and bowl weights that can relieve people from the heat become popular.

When autumn arrives with its refreshing golden breeze, noodle tea and almond tea show off their special flavors.

In winter when the north wind blows and the ice and snow fall, snacks are even more colorful.

Steaming mung bean mixed noodles, mutton soup, and noodles are all on the market one after another to help people dispel the cold.

As for eating spring pancakes during the Spring Festival, eating dumplings stuffed with pickled cabbage during Qingming Festival, eating Autumn Satsuma at the Beginning of Autumn, eating rice dumplings during the Dragon Boat Festival, eating cut cakes during the Double Ninth Festival, and eating Yuanxiao on the 15th day of the first lunar month, the list goes on and on.

The main ingredients used in Chaoyang snacks include wheat, rice, beans, millet, buckwheat, meat, eggs, fruits, vegetables and potatoes.

Within each major category there are several subcategories.

For example, rice includes glutinous rice, yellow rice, millet, sorghum rice, millet rice, rice, etc.

Beans include soybeans, kidney beans, mung beans, cowpeas, adzuki beans, etc.

As for the ingredients and seasonings used, there are hundreds of kinds.

Since wheat is produced in the north, noodles are the first snack in Chaoyang.

Not only are they good at making, but they also have a wide variety of designs.

For example, steamed buns include flowered steamed buns, sour-noodle steamed buns, jujube steamed buns, silken steamed buns, etc. They are made in different ways and have different tastes.

As for the biscuits, there are tiger skin biscuits, hanging furnace biscuits, cylinder furnace biscuits, pastry biscuits, sesame paste biscuits, etc.

There are many kinds of Chaoyang snacks, the processes are complex, and they pay great attention to color, aroma, taste and shape, and the cooking techniques are also varied.

Mainly include steaming, frying, boiling, roasting, roasting, pan-frying, stir-frying, simmering, popping, braising, boiling, stewing, brewing, etc.

The production techniques including rolling, stretching, wrapping, rolling, cutting, kneading, folding, and plate require even more proficiency.

In terms of taste, they are all sour, sweet, savory and salty.

Some varieties of Chaoyang snacks are leading the country's catering industry.

Such as noodles, steamed dumplings with donkey meat, buckwheat noodles and donkey meat steamed dumplings, sophora flower puddings, Yuqian pancakes, leek pancake boxes, bowls, forks, sesame pancakes with meat, etc.

The same method is used to make hanging furnace biscuits. Shandong uses charcoal to bake them, and Chaoyang uses five-flowered fruit wood to bake them. The fire head is hard, and the baked biscuits have a unique flavor.

The twists made by flavor pastry chef Li Guodong are a pure variety of Chaoyang snacks. They are crispy and sweet and suitable for all ages.

It can be stored for six months without changing color or smell.

Below I will introduce to you several local snacks in Chaoyang, which will definitely be welcomed by you.

The main ingredient for the Keshao Biscuit is the finest wheat flour. Add an appropriate amount of salt and alkali in proportion to the dough, knead it, roll it into a large piece, spread the pastry evenly, make it into an oblate shape, cover it with sesame seeds, and put it in the porcelain rice cooker.

Baked in-house.

It is characterized by large pastry, slightly yellowish on the outside but not burnt, soft and cooked inside, many layers, sesame seeds, sufficient heat, crispy, sweet and soft, and a unique taste.

Hanging stove pancakes: Knead the flour into a dough, add alkaline water and knead evenly.

Roll the cotton into a rectangular sheet, spread with sesame paste, roll into a barrel shape, and pinch into small pieces.

Use your hands to press it into a round dough, take another small dough ball, dip it in oil, wrap it on the round sheet, form a peach, remove the dough at the end, and press it into an inch and a half round cake.

Dip in sesame seeds, bake in a hanging oven until slightly yellow, and serve.

Noodle Tea Chaoyang Noodle Tea is one of the most popular snacks in winter.

Use fine flour processed from millet to make a thin porridge, add a small amount of alkaline noodles and refined salt.

When eating, put the noodle tea in a bowl, drizzle a little sesame sauce on top, and then sprinkle a layer of fried yellow rice noodles with crispy fruits, which is not only warm and filling, but also crispy and delicious.

Tofu Nao'er Peel the good soybeans.

Grind it into juice and then cook it.

Its color is white, the oil is tender and tough, it trembles slightly when held in a bowl, and its slices are thin and continuous.

Topped with chicken stock, diced pork, mushrooms, red peppers, minced garlic, mature vinegar, etc., the broth is light and delicious, smooth but not greasy, and you will never get tired of eating it.

Cut cake is steamed from the finest glutinous rice, peas and jujubes.

It is apricot yellow, sticky but not gluteny, gluteny but not stupid, and has the characteristics of bright color, sticky cake, and fragrant taste.

To make noodles, mix high-quality buckwheat noodles with water, place them on a board and roll them into dough sheets about 2 cm thick, and then use a special noodle knife to make them.

When cooked, the noodles will be slender and moderately pliable.

After being marinated, it is delicious and economical.

Fried cake is made of large yellow rice, wrapped in bean paste filling (composed of adzuki bean paste, red bean paste, and rose). After wrapping, it is fried in soybean oil.

The noodles are golden brown, crispy on the outside and soft on the inside, and the bean filling is fragrant and delicious.

Smoked chicken uses fat and tender roosters. After slaughtering, various seasonings are added.

Boiled in old soup and smoked with cypress wood, it has a bright red color, fragrant smell, beautiful appearance and excellent taste.

In addition, Mongolian pie has a unique preparation and taste. The thin crust shows the filling. It is fried with oil and soybean oil and has a good color, aroma and flavor.