Jincheng traditional snacks Jincheng is one of the birthplaces of Chinese culture. For those who want to visit Jincheng, here are the traditional Jincheng snacks to share with you. I believe you will like it! Jincheng traditional snacks Yangcheng Shaogan: the local name of Jincheng

eat.

Fresh pork liver is added with seasonings, rolled in flower oil, and fried, steamed, and fried until browned and soft.

It is characterized by being charred on the outside and crispy on the inside, delicious and palatable, and can be enjoyed with wine and delicacies, and is not greasy when eaten hot.

Gaoping roasted tofu: It is said that after the Battle of Changping in 260 BC, the Qin army general Bai Qi killed 400,000 Zhao soldiers and surrendered 400,000 soldiers. This aroused the hatred of the Gaoping people, so they compared tofu to "white meat" and burned it with fire.

Boil it and eat it.

Unexpectedly, people felt quite fresh and unique after eating it.

As a result, roasted tofu has been passed down in Gaoping.

Lingchuan stewed local chicken: It is a Lingchuan-style delicacy. Chefs use ingredients and local chicken to stew a delicious and nutritious local delicacy? Lingchuan stewed local chicken.

The top ten bowls of Jincheng: It is a comprehensive cuisine with special characteristics in Jincheng area and has a long history and legend.

The top ten dishes in the top ten bowls mainly include black fungus scallops, roasted green onions, hairy meatballs, oily pork, small crispy pork, paste pork, sweet and sour meatballs, oily sesame seeds, swan eggs, sweet rice, etc.

It uses cold dishes, hot dishes, soups and staple food as a system, and uses "ten bowls", "sixty-six", "eighty-six", and "eighty-eight" as the distinction standards. It is a popular dish for weddings, funerals, and entertaining guests and friends in this region.

special diet.

Braised Hairtail: A famous traditional Han snack in Jincheng. The hairtail meat is tender, fat and delicious. Except for the big bone in the middle, the fish body has no thorns.

Hairtail is a marine fish and has a tonifying effect on physical weakness after illness, insufficient postpartum milk and traumatic bleeding.

Hot noodle dumplings: a traditional snack in Jincheng. This variety evolved from the "slot" in the Northern Song Dynasty.

It is made of seven-quarter hot noodles, three-thirds dead noodles and dough, stuffed with chives and fresh meat. It is shaped like a crescent moon, with pleats on the back like a louver skirt. The soup is full of fresh meat, and the dough is light and sweet.

Maotou Balls: Maotou Balls is a unique delicacy in Yangcheng, and its main ingredient is radish.

The surface of the meatballs is stubbled, like the hair of a yellow-haired girl, hence the name.

Sujiu soup is a special snack in Jincheng.

Originating from Zezhou Prefecture (today's Jincheng) in the Qing Dynasty, Sujiu soup is different from other places' soups and has a unique flavor. It has become a must-have soup dish for Jincheng people's festive banquets.

Hu spicy soup, also known as hot and spicy soup, is a local snack in Jincheng. It is a famous traditional soup of the Han nationality that is common in breakfast in northern China.

Spicy soup is commonly found in breakfast stalls on the street. It is characterized by being slightly spicy, rich in nutrients, and tasty. It is very suitable for eating with other breakfast meals.

Bagong roasted green onions: grilled with lean pork shreds or mutton and green onions with seasonings.

When making, first cut the Bagong scallions into 8--10 cm sections, cook them in boiling water, fry them, and then pour them into water. Drain them and set aside. Take a bowl and put a small amount of dried shrimps in the bowl. Add the cooked scallions.

Place the portions at the bottom and around the bowl, put the fried shredded pork in the middle, sprinkle a small amount of sugar on the shredded pork, steam it in a steamer, put it on a plate, pour a small amount of the original juice from the roasted onions and serve.

Fried jelly: It is a traditional folk snack in Jincheng City with a history of more than 100 years.

First cut the jelly into squares with a length of 3 to 4 cm in width and a thickness of about 1 cm, and set aside for later use.

Put a small amount of cooking oil in the pot, heat it up and add the cut jelly cubes into the pot and stir-fry.

Then pour the vinegar sauce and garlic foam, cover it, and take it out of the pot after the smell of garlic and vinegar is absorbed.

Steamed Sophora japonica: Steamed Sophora japonica is a Jincheng snack.

There are many raw materials available for steaming vegetables. In spring, wild vegetables such as shepherd's purse, noodle vegetables, and white mugwort are usually used for steaming. In summer, nepeta, chrysanthemum, and eggplant are used. In autumn and winter, potatoes, radish, carrots, lotus root, etc. are used for steaming. The vegetables are steamed.

Wash it clean, cut the tubers into thin strips, mix with flour (or cornmeal, millet flour), steam it in a drawer, mix it with seasonings and eat it directly, or steam it and stir-fry it, it is both a vegetable and a rice dish, convenient and fast.

Unique flavor.

Clear soup glutinous rice: It is a kind of snack with Jincheng characteristics. It is simple and unique in making.

The side dishes of clear soup glutinous rice require carrots, beans, bean sprouts, vermicelli, you can also add tofu, potatoes, etc.

Wash the carrots and beans and cut them into shreds. Soak the vermicelli in water. Put these things together, pour some sesame oil, add a little salt and MSG, stir evenly with your hands, and the mixed dishes will be far away.

Smell the tangy aroma.