Ten flavors in Liaoning: Majia steamed dumplings, durian crisp, Niuzhuang pie, roasted whole sheep, tri-color pearl balls, Jinzhou side dishes, handmade meat and whole sheep soup, nourishing fish head, fresh shrimp radish cake, donkey meat and buckwheat noodles topped with jiaozi. Majia steamed dumpling is a famous Muslim snack in Shenyang, which has a history of 180 years and enjoys a high reputation in Shenyang. After steaming in the cage, the color is gorgeous and the fragrance is fragrant.
Product features: thin and bright skin, soft tendons, fresh pine and mellow taste. Dried pear with perfume is a famous product with a long history in Liaoyang. The shape of this dried pear is flat, like a leaf (like a poplar leaf); The texture is tender, the tea red color is very bright, it tastes sweet and sour, and it is fragrant and delicious. Legend has it that it has a history of four or five hundred years.
Shazhu stewed dishes
Pig-killing dish was originally a traditional dish necessary for Chinese New Year in Northeast China. It is made of various parts of pigs and is the representative of northeast peasant dishes. Pig-killing dishes are mainly sauerkraut, white meat and blood sausage, supplemented by sauced pig's trotters, cold pig's ears and assorted vegetables. Northeast sauerkraut has a unique taste and a long aftertaste. The delicious taste can't be copied anywhere else. It is cooked with large pieces of white meat or pork belly into fresh soup and steamed. In addition to the taste, blood sausage should also emphasize the word "tender", which is best to give people the feeling of melting at the mouth. In addition, there are more popular northeast stews, such as chicken stewed mushrooms and pork stewed vermicelli, which are delicious and affordable, and are most suitable for steaming in cold winter.
Its distinctive flavor: tender meat and fresh soup, fat but not greasy, smooth and tender, appetizing and satisfying.
Majia steamed dumplings
Famous Muslim snacks in Shenyang, Liaoning Province. The founder of this kind of steamed dumplings is Ma Chun, a Hui compatriot who started to operate steamed dumplings in Shenyang in 1976. At first, it was made and sold by handcart. By 1828, his son Ma Guangyuan had built two facades called "Majia Steamed Dumpling House". By the 1980s, Ma Jiting, the fifth generation descendant of Majia, was already the technical director of Majia Steamed Dumpling House. Majia steamed dumplings are made of refined white flour and boiled water as the skin, rice flour as the dough, high-quality meat from the trident, purple cover and waist pit of cattle as the stuffing, and appropriate amount of refined salt, soy sauce, chopped green onion, Jiang Mo, sesame oil, monosodium glutamate and seasoning oil (vegetable oil fried with pepper, star anise and chopped green onion) are added, and then rolled into skins, stuffing and seasoning oil. Make 5 steamed dumplings for every 50 grams of flour. This kind of steamed dumpling is thin and bright, bright and white in color, with no spikes on it. It is sealed and exposed, like a bud in bud, fresh, tender, delicious, mellow and nutritious.
Original Zhai roasted duck restaurant
Yuanweizhai originated from Beijing Puyunlou Roasted Duck Restaurant in Qianlong period of Qing Dynasty. 1930, nine famous brothers, including Wang Denglai and Yuan Jinkui, came to Fengtian to open a semicolon, still named "Puyunlou Roast Duck Restaurant". 1953 changed its name to "Xinweizhai Roast Duck Restaurant". It is the earliest professional roast duck restaurant in Shenyang. Yuanweizhai Roast Duck Restaurant was founded in 1999 by Mr. Yuan Lin, the son of Yuan Jinkui, and is now managed by Mr. Wei Yuan, the son of Lin Yuan. Master Liu Jingxian once commented that "Yuanweizhai" was the first person to promote roast duck. "Yuanweizhai" was awarded the title of "Shenyang Flavor Famous Store" by Shenyang Municipal Government. Fruit-wood roast duck is bright in color, crispy in skin and fragrant in meat, and tender and deep in meat. The selected ducks have a suitable proportion of fat and thin, and are made by the chef on the spot, accompanied by readable pancakes, noodle sauce and shredded onions. This is really a great enjoyment of life.
Yangjia diaolu pancake
Shenyang's "time-honored brand" can be described as "absolutely suitable for all ages". "Too old", many "old Shenyang people" basically grew up eating this. Cupola cakes are "golden" and "particularly attractive". Take a bite, "crispy outside and soft inside", with "tender" omelet, "beautiful to death" Mala Tang is also very "full" to eat, and the price is very cheap, and "eating to death" does not exceed "ten yuan" for a meal. Business is "unusually hot" at noon, so it's best to go together. "One person orders food and one person takes a seat", which is more efficient.
Daqinghua
Daqinghua is the only restaurant in China that deals in traditional and authentic Manchu specialties. All kinds of delicious food, many dishes come from Manchu-Han banquet, and the price is affordable. It is a restaurant that really allows ordinary people to enjoy the royal palace.
Mr. Hu Damin is the founder of China Manchu Daqinghua Restaurant Chain Store, and Daqinghua jiaozi was founded by Hu ancestors of Shahe (Manchu city flag) in Qingganlong for 38 years. It has a long history. In the early years, we saw snacks such as Sanxian jiaozi, Chicken jiaozi and Manchu Steamed Dumplings on the famous "Man-Han Banquet" menu, which was created by Hu's ancestors. Daqinghua jiaozi has ordinary folk food.
Minghuchun
Minghuchun Hotel opened in May 2009 and was founded by Mr. Ji, a Mongolian. The name "Ming Chun Hu" comes from Daming Lake in Jinan, Shandong Province, which has ancient cultural charm. "Spring" in The Book of Songs refers to wine.
Green onion, Liaoshen, rainbow iceberg, crispy eel, braised pork with double vegetables, frosted salt? Famous dishes such as sea shrimp, abalone wing banquet, sea cucumber snow banquet, private rooms named after rivers and lakes such as Daming Lake, Poyang Lake and Jingbo Lake, together with modern business philosophy and management methods, make this old brand glow again. Minghuchun was rated as "China Famous Shop" by China Cuisine Association, which shows that some time-honored brands in Shencheng have market space for future generations to inherit and develop, and can be developed and reused.
That restaurant in Shenyang
Located on the west side of the Forbidden City in Shenyang, the museum is famous for its white meat and blood sausage with northeast folk and Manchu flavors. It has a history of 100 years.
According to legend, during the Tongzhi period of the Qing Dynasty, Naji, the descendant of Dahan, a descendant of Huang Taiji (a branch of Zhengbaiqi) Yehnara, resigned from his royal post and opened a "Jixingyuan" restaurant specializing in Manchu dishes in front of Kuixinglou on the beautiful riverside in Shenyang today.
Later, the restaurant moved to the east gate and expanded its storefront. According to the custom of northeast folk and Manchu people to kill pigs and eat white meat and blood sausage on holidays, that family added varieties of white meat and blood sausage on the basis of the original dishes such as skimming the liver tip and skimming, and constantly improved them. Gradually, the white meat sausage in Jixingyuan became famous and won unanimous praise from customers from far and near.
The characteristics of the white meat and blood sausage in that restaurant are: exquisite selection of materials, fine production and delicious seasoning; White meat is fat but not greasy, the meat is rotten and mellow, the blood sausage is bright, delicious and tender; With chives, fermented bean curd, Chili oil, garlic paste and other condiments, it is more mellow and smooth, and is very popular.