To write a passage about folk custom snacks in Shenyang, it is recommended for reference:

jiaozi, Laobian

jiaozi, the most famous flavor brand food in China, has a long history of 17 years, and the produced jiaozi is famous at home and abroad for its thin skin, big stuffing, delicious flavor, rich and not greasy, soft and chewy. After careful research by several generations of famous teachers, Laobian jiaozi has developed into more than 1 kinds of jiaozi made by different methods, such as seafood, meat, vegetarian stuffing, etc., and 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 is the best in the world" is a banner written by the famous crosstalk master Hou Baolin after he personally tasted it when he came to Shenyang to perform in 1981. 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 187, Bian Fu's son Bian Degui followed his father's footsteps and "upgraded the technology" of "Laobian jiaozi". After a special research, 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. In 194, Bian Lin, the third generation descendant of jiaozi, moved jiaozi, the old frontier, to the most lively northern market in Shenyang at that time, and made jiaozi, the old frontier, 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 bacon pie

Shenyang Li Liangui bacon pie, founded in 1842, has a history of more than 16 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. In 1937, Li Yao, the son of Li Liangui, went to Siping City, Jilin Province to open

Li Liangui bacon pie

and set up a semicolon. After liberation, in 195, Li Chunsheng, Li Yaozi, inherited his ancestral business and moved Li Liangui bacon pie to Shenyang with an altar of soup stock on his back. Since then, Li Liangui bacon pie has taken root in Shenyang, becoming a famous and 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 or 1 hours 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 craft to develop 12 kinds of bacon ingredients, reformulated sweet noodle sauce according to modern tastes, and adjusted the taste with lotus seed and egg drop soup, which made it 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.

Yuanweizhai Roast Duck

Yuanweizhai can only be a little brother compared with other old restaurants in Shencheng, but it has a history of more than 7 years, and it also has its own origin: Yuanweizhai Roast Duck Restaurant originated from Beijing Puyunlou Roast Duck Restaurant during the reign of Qing Qianlong. In 193, Wang Denglai, Yuan Jinkui and other nine brothers went to Fengtian to open a semicolon, which 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 could be regarded as 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 store with more than p>7 years has not been forgotten by history, but its business is getting more and more prosperous. It was awarded as a famous flavor store in Shenyang in the fourth famous flavor store selection activity in Shenyang. In the first China Food Festival, the famous dishes and famous spots were exhibited and evaluated. White jade duck breast, jade duck tongue with large ribs and fruit-wood roast duck were awarded the gold medal, while fragrant fried duck and fried duck were awarded the silver prize ...

Gourmet jar meat restaurant

Gourmet jar meat restaurant

Gourmet jar meat restaurant was located in the snack street at the south gate of Bayi Park in Heping District in the early 199s. 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 and Egg Cake

Yangjia Hanging Furnace Cake

It was created in Taonan, Jilin Province in p>1913 by Yang Yutian, a native of Hebei Province, and was named Yang Cake at that time. Due to the prosperous business and expanding business, Yangjia Bakery came to Shenyang in 195 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.

Four Unique Cuisine of Baofayuan

Shenyang Baofayuan Famous Restaurant was founded in the first year of Xuantong (199) 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 and the disasters in successive years, the people didn't

make a living, so they "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 the specialty dishes today. 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

Xieshun Garden Huitou

Current name: Xieshun Garden Huitou Pavilion

It is said that 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".

Xieshun Garden, a century-old shop, is famous for its signature dish Huitou. After several generations of inheritance and development, Xieshun Garden Huitou Restaurant has become one of the symbols of Shenyang cuisine.

Laoshan Ji Haicheng Pie

Laoshan Ji Haicheng Pie is a traditional snack in Shenyang, which was founded by Mao Qingshan in Huoshenmiao Street, Haicheng County, Liaoning Province in 192. The famous mountain in Mao Shi, named Laoshan Ji Pie Shop after its word, moved to Shenyang in 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.

that restaurant's white meat and blood sausage

current name: that old courtyard

is located in the restaurant on the west side of the Forbidden City in Shenyang, and it 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. In 1872, the Manchu chef Najiyou opened a restaurant specializing in white meat and blood sausage in Dadongmen, and named it 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 cooked with shredded sauerkraut, the soup will be crisp, which has the effect of driving away cold and warming up. In 1914, 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. In 1931, the Japanese invaders occupied Shenyang, and the business of that museum was gradually depressed and tended to close down. In order to maintain their ancestral business, the Na brothers moved the museum to Beijing. After liberation, the government invited the elderly Na Wengui back to Shenyang in 1957 to reopen the museum in order to restore the unique flavor of the Northeast. Now the head office has moved to Tiexi Ningguan, focusing on peasant customs.

Song's 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 the process of eating and 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 into pieces, add vinegar, soy sauce, minced garlic, white sugar, pepper, monosodium glutamate and sesame oil, mix well, and prepare soy sauce, minced pepper, white sugar, minced coriander and garlic seasoning separately, and put a charcoal stove in the center of the table, and put iron grates on it.

Caking: Caking is made by soaking steamed glutinous rice, putting it on a chopping board and beating it into a rice cake with a wooden mallet, with bean paste stuffing in the middle and white sugar, which is sweet and delicious.

Zhang Jiuli roast 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. In 1982, with the spring breeze of reform and opening up, the old man Zhang Jiuli, who had passed his sixties, couldn'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 enough, the chicken is cooked badly, 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,. Zhang Jiuli's roast chicken store with a unified logo has been printed into the eyes of consumers.

Big Stage Fried Cake and Twist

Big Stage Twist was originally called "Zhang Twist", which was founded by Zhang Xingde in Tuozi Village, Huangsha, taian county in 1926. In 1941, 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, over time everyone called it the grand stage twist. 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: "That.