The main ingredients of roast pork in Zhiban are pig's head and pig's intestines, stomach, hoof, heart, liver and lungs. It is made by using the secret recipe of the Ming Dynasty palace diet, adding more than 2 kinds of traditional Chinese medicines, washing, kneading, boiling, smoking, baking and other processes. It has a history of more than 6 years, and was rated as "Shandong famous snack" by the Shandong Provincial Department of Trade in 1997. When making, first rub it with fine salt for several times, then put it into the original soup pot and cook it for about two hours. When cooking, add spices such as cardamom, Amomum villosum, cinnamon, star anise and fennel wrapped in gauze bags. Take out the cooked meat, put it on the grate in the pot, add sugar and smoke it. Zhipan meat has developed to more than a dozen varieties such as roast pork, beef, donkey meat, chicken, rabbit meat and sausage. Features fat but not greasy, with barbecue fragrance. Chicken, duck and Hele used wheat instead of buckwheat flour to press it out on a densely-drilled leaky bed, and it was named Hele with chicken and duck meat, "silly meat" and small seasoning. Because the halogen is mainly chicken and duck, it was named "chicken and duck Hele". Through the continuous processing and development of folk food artists, it has become a favorite pasta. It is famous for its exquisite production, complete seasoning and delicious soup, and it is well received by the masses for its delicious and cheap price. In 1997, Chicken, Duck and Hele were rated as "Chinese Famous Snacks" and "Shandong Famous Snacks" by China Cuisine Association and Shandong Provincial Department of Trade respectively. Chaotianguo originated from the folk morning market in Qianlong period of Qing Dynasty. At that time, farmers in Weixian county could not eat hot meals, so some people set up large iron pots in the market to cook hot meals for passers-by. Because the pots were uncovered, people called them "Chaotian Pot". The pot is boiled with pork, meatballs, dried bean curd and so on. When the soup boils and the meat is rotten, customers sit around the pot. The chef in charge of the pot scoops up hot soup, adds some coriander and soy sauce, and prepares pancakes for their own use. Then, according to the customer's requirements, chop the intestines and stomachs, put them on the cake, pinch the fine salt, roll them into a fire tube and send them to the customer. Because of its economic benefits, the broth is scooped with the drink, which is very popular among the masses. After continuous improvement, Weifang Chaotian Pot was recognized as "Chinese Famous Snack" and "Shandong Famous Snack" by China Cuisine Association and Shandong Provincial Department of Trade in 1997. With the development of commerce, Chaotian Pot has spread all over the city, and now it has developed into a "Chaotian Banquet". This feast uses chicken and donkey meat to simmer soup, mainly boiled whole pigs, including pig's head, liver, lung, heart, belly and intestines, with more than a dozen seasonings and cold dishes such as sweet noodle sauce, vinegar, soy sauce, pickle strips, pepper, onion, ginger, star anise, cinnamon, salt, coriander, sesame oil and radish strips. Diners sit around a special dining table. In the center of the table is a cauldron with a diameter of 5 cm and a depth of 65 cm. The mouth of the cauldron is flush with the desktop, and the bottom of the cauldron has special fuel. There is a gap in the round table, where the waiter scoops out and cuts the meat in the pot according to the requirements of the guests for the guests to taste slowly. "Chao Tian Guo" is fat but not greasy, rich in nutrition, delicious, and the soup is light but not turbid. When it is used with pancakes, its taste is endless. Linqu whole lamb feast is to make various dishes with excellent shape, taste and fragrance from different parts of the body and viscera of the sheep by different cooking methods, and give them auspicious and wishful names. Although it is a whole sheep, it has no sheep name. Such as Longmenjiao, Ganoderma lucidum, Shuangfengcui, etc., a sheep cooks more than 8 kinds. In the production, the knife work is exquisite, the seasoning is exquisite, and it is fried, slipped, exploded, burned, stewed, stewed, simmered and fried. It is mellow but not greasy, and has the characteristics of soft material, light taste, moderate taste, crisp and fresh. The "whole mutton soup" made of various parts of the sheep body is sour and spicy, and it is plain and delicious. The dishes made of eyes, ears, tongue and heart, such as opening at night, welcoming fans, welcoming herbs, exquisite Five Blessingg and crossing the sea by the Eight Immortals, are crisp and tender, delicious and unique. In the serving procedure, it is cooled first and then heated, followed by sheep's head and hoof, and vegetarian dishes are served in the middle. Weicheng fire is like chopping fire, dustpan fire and shuttle fire. More famous and distinctive are barbecued head fire and fat-baked crisp fire. The barbell head is burned, so it is named because the surface of the fire is so hard that it can't be rubbed by hands, and it needs to be pressed with wooden poles. It is round and big, each about 25 grams, with a thick side and a thin inside, and a bulge in the middle. It is characterized by hard noodles, well-baked and cooked without paste spots, and it tastes crisp, and the more you chew, the more fragrant it is. Because the flour is hard to bake with fire, it contains little water, which can be eaten now and is easy to carry, so it is suitable for traveling. Fat-baked crisp fire, named after a special fat-baked crisp. Grease-baked crisp with good lard, mixed with appropriate amount of steamed flour, adding appropriate amount of pepper and cinnamon when oiling, after oiling, picking out the fried pepper and cinnamon, and then mixing with flour to form a flame. The burnt skin is made of sesame oil and flour, wrapped in a furnace and baked with slow fire. It is characterized by crisp skin, and it is fragrant but not greasy. The three main processes of making Masong cake are dough mixing, dough awakening and "branding". Stir the superior flour into a ball with moderate proportion of warm salt water, knead it repeatedly, and cover it with a bag after the texture is bright. When the dough seems to flow rather than flow, move it to the dough table and tear it into small pieces. After flattening the dough, layer it again and again, coat peanut oil on both sides of the dough in the middle, then roll it to make it as thin as copper coins and look like a disk, spread it on an iron shovel with moderate heat, and the color is white with Huang Shi. Take it off and let it cool thoroughly. Masong cake is characterized by fine burnt flowers, cooked but not paste, bright color, soft fragrance, rich oil but not greasy, slightly salty and fragrant, and appetizing. Barbecue steak "the harem is full of powder, and there is a secret recipe for beauty." There are many famous dishes in the royal banquet, only the barbecue is taken. " According to reports, when Su Dongpo, a great scholar in the Song Dynasty, was demoted from Bianjing to Mizhou, Zhao Yong of Song Shenzong, because he appreciated his poems, sent a chef's entourage named "Taking care of life", which was really early, and the secret convenience of "barbecue steak" was spread to Zhucheng from now on. In 1997, it was awarded as "Shandong Famous Snack" by Shandong Provincial Department of Trade.

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