1, Liaocheng clap

Liaocheng traditional famous food. It was founded in the Qing Dynasty, with a history of more than 200 years, and was listed in the book "Famous Foods in China". Yes, it's a snack with fried fillings, especially Shazhen Guata. There are many kinds of fillings, such as meat stuffing, egg stuffing and mixed stuffing (also known as "wind stirring snow"). When making, instant noodles and instant noodles are made in different proportions according to the seasonal changes, rolled with the prepared stuffing, compacted at both ends, rolled into a rectangle, and then fried in an oil pan. The food is crisp and delicious, and it is welcomed by the masses because of its stuffing and noodles. In towns and rural areas in the city center, there are booths all year round.

2. Jimei pickles

Linqing traditional famous food. Jimei Sauce Garden was founded in the 57th year of Qing Qianlong (1792), which is as famous as Liubiju in Beijing, Huaimao in Baoding and Yutang in Jining, and is also known as the four sauce gardens in Jiangbei. "Beijing sufu" is one of its traditional products. During the light years of the Qing Dynasty, it won the appreciation of the imperial court, hence its name. Sweet pickled melon is another traditional product of Jimei sauce garden. 1920 was exported to Japan, and 1935 won the prize in Nanjing China Goods Expo.

3. Laowangzhai donkey meat

Gaotang traditional famous food. Gaotang donkey meat is famous far and wide, and Laowangzhai donkey meat in Yin Ji Township of Gaotang is even better. Its donkey meat processing has a history of more than 300 years. Because local people usually call donkeys ghosts, they call donkey meat "devil meat". At the end of Qing Dynasty, it was exported to Japan and Southeast Asian countries, and was also presented to the imperial court as a tribute. The processing method of "devil's meat" in Laowangzhai is unique, with complete medicinal materials and exquisite craftsmanship. Its product is sauce purple, fragrant and delicious, fragrant but not greasy, rotten but not scattered, and has the functions of promoting blood circulation, lowering blood pressure, nourishing and strengthening the body. Donkey whip is called "golden money meat", which has the effect of tonifying kidney and strengthening yang. When local people entertain guests, there is a saying that "there is no feast without donkey meat".

4. Eight batches of fruit

Liaocheng traditional famous food. Eight batches of fruit is a fried snack. Because the fried fruit is divided into eight pieces with two ends connected and oval, it is named "eight batches of fruit". When making eight batches of fruit, the dough is mixed with alum, alkali and salt, which consumes a lot of oil when frying. Every batch of dough fried by hot oil swells due to bubbles, and the color is golden yellow, and it is crispy when it falls to the ground. Eight batches of fruits are one of the main breakfast foods for Liaocheng citizens. And can be preserve for a long time, and is a delicious breakfast food.

5. Tofu on the tray

Linqing traditional famous food. Because sellers always cut it up and put it on a special rectangular board for sale, it is called "tray tofu". In Linqing, every day from morning till night, you can see a handcart, a bicycle or a small shoulder with a large piece of trembling, watery and warm tofu wrapped in white cloth, which men, women and children compete to buy. Especially in the morning, you can see customers holding trays of tofu everywhere in the streets. They are full of sweetness and delicacy. Water tofu is made of high-quality soybeans, which are peeled and soaked, ground into juice, filtered with cloth, boiled in a pot and carefully ordered with salt water. It is characterized by tenderness, delicacy, sweetness and rich nutrition, which is convenient for human digestion and absorption. It is a convenient and delicious fast food.

6. Webster smoked chicken

Known as "Liaocheng Iron Chicken" by Lao She, Wei's smoked chicken was created by Wei Yongtai in Beiguan in the 15th year of Jiaqing in Qing Dynasty (18 10), with a history of over 180 years. At that time, Liaocheng was close to the canal, with convenient transportation and merchants gathered. In order to facilitate the transportation and sales of foreign yellow chickens, Jia Wei Yellow Chicken Store has developed this kind of smoked chicken which can be preserved for a long time. It is produced in batches from 10 to 12 every year and sold all year round. Wei's smoked chicken is made of excellent materials and fine production. Smoked chicken is made from 2-3 years old plump, fleshy and disease-free live chickens, stuffed with clove, star anise, cinnamon and fennel, and smoked on sawdust fireworks. Smoked braised chicken has less water, cracked skin, exposed meat, no elasticity and strong medicinal fragrance, and can be stored for about one year without deterioration. This smoked chicken is delicious in appearance, tender and crisp in meat, delicious in color and unique in aftertaste. It can be used as wine and tea.

Liaocheng traditional flavor

Liaocheng is a national historical and cultural city with a long history of several thousand years. It is the political, economic and cultural center of western Shandong. During the Ming and Qing Dynasties, it was once one of the nine commercial ports along the Beijing-Hangzhou Canal. Liaocheng food culture is an important part of Liaocheng history and culture.

Liaocheng traditional flavor is the representative of Luxi flavor, which was created by chefs in past dynasties by using local resources and according to local customs and habits, and was deeply influenced by north-south flavor. The traditional flavor of Liaocheng is characterized by rich and perfect noodles, atmospheric dishes and rich and mellow taste, and is famous for its outstanding sauce, vinegar, pepper and garlic. Good at making freshwater lakes.

Jinan cuisine is famous for its clear soup and milk soup, while Jiaodong cuisine is famous for its seafood, while Luxi cuisine is famous for its rich aroma. Its rich aroma is manifested in the repeated use of soy sauce or sweet noodle sauce, and it is good at using rich spices such as vinegar, pepper and garlic. The dishes are rich in flavor and unique in style. Let's try to describe four aspects of the rich aroma of Liaocheng traditional dishes.

First of all, the taste of sauce

With sweet noodle sauce and soy sauce as the main ingredients and other condiments, the dishes are rich in sauce flavor and slightly sweet in salt, and are mainly used for cooking hot dishes such as stir-frying, stewing, roasting, stewing and stewing. Traditional dishes, such as diced pork in soy sauce, fish strips in soy sauce, crucian carp in soy sauce, sweet and sour chicken in soy sauce, baked catfish in soy sauce, stewed mutton in soy sauce, fried alfalfa meat and duck recipes in soy sauce, all reflect the characteristics of soy sauce flavor. Home cooking is also flavored with sweet noodle sauce, such as stewed melon, stewed eggplant slices and fried cabbage skin. In addition, the meat stalls and shops on the streets of Luxi Town are cooked food with sauce.

The pot-stewed flavor of sauce-made food is called sauce pot, which is similar to the brine in the south and has its own characteristics. There are dozens of seasonings such as tsaoko, fragrant leaves, fennel and white wine. And condiments such as rock sugar, soy sauce, sugar color and salt. Can be used to pickle pork and beef. The bittern fragrance in the south and the sauce pot fragrance in Liaocheng have their own advantages.

Secondly, the smell of vinegar

Seasoning with vinegar can achieve the effect of removing fishy smell, relieving boredom, refreshing and enhancing fragrance. Hot and sour taste, salty and sour taste and sweet and sour taste are all tastes that Liaocheng people especially like to eat. Civil weddings and funerals? There are many steamed bowls in the banquet made by H Chang, such as braised chicken, braised fish and braised crisp meat. All these are poured into a steaming bowl with sour and salty juice. Traditional fried pork slices, commonly known as old pork slices, are also cooked with vinegar, sour and salty. Clear soup balls, hot and sour soup, etc. It is also made into hot and sour taste, while mustard such as mustard cabbage is made of mustard and vinegar. Vinegar chicken, hot and sour fish pieces, sweet and sour tile fish, sweet and sour meatballs, pumpkin soaked in vinegar and other dishes all show strong vinegar flavor and are particularly appetizing.

Third, the smell of pepper.

Using the fragrant and hemp characteristics of pepper, with salt and other condiments, the salty and fresh flavor of hemp is formed, which is the Chili flavor of Liaocheng traditional famous dish. This spice is widely used in cooking techniques, such as frying, frying, mixing, pickling, steaming, boiling, stewing, baking and sliding. Making good use of pepper oil is one of the main differences between Liaocheng cuisine and other local cuisines. Many dishes are cooked with pepper, onion, ginger, vinegar and so on. Then sprinkle with pepper oil when you are out of the pot. For example, stir-fried kidney, raw fried chicken, fried double crisp, vinegar crucian carp, chopped green onion fish, fried meatballs, shredded celery, baked bean curd skin, braised cabbage with seaweed, braised belly slices, braised smallpox and so on. Soak them in pepper oil when they are out of the pot to increase the flavor and taste. The usage of pepper water is also very unique. For example, when frying meat slices, add pepper water to the wok when cooking. Roasted mutton strips are first pickled with pepper water; When making "stuffing", such as the modulation of steamed buns, pepper water is often added. There are many fried vegetables with salt and pepper.

Fourth, sour taste.

Garlic is also widely used in cold dishes and hot dishes. Garlic paste or minced garlic is used to make cold dishes with other condiments. Garlic is fragrant, salty and spicy. When cooking dishes with roasting, stewing, stewing and other techniques. Garlic cloves and diced garlic are often added to remove fishy smell and peculiar smell. Such as braised mutton with garlic, braised dog meat, roasted turtle with garlic, stewed beef and stewed fish. When cooking dishes by frying, frying, sliding, etc., garlic slices will be added to enhance the flavor. For example, stir-fried kidney, fried meat with garlic, fried heart slices, shrimp cakes, shrimp slices, vinegar chicken and so on. When cooking dishes by frying, frying, frying and frying, minced garlic is also added to enhance the flavor and fragrance, such as fried chicken, sweet and sour fish, fried shrimp and vinegar-cooked fish sticks.

From the four smells mentioned above, we can see the influence of canal commercial culture on catering industry in Liaocheng history. It is the material exchange between the north and the south that promotes the exchange of cooking skills and the traditional flavor of Liaocheng, which combines the essence of the north and the south and has its own style. Although most traditional dishes have been abandoned by the market, excellent varieties are still favored by chefs and customers. When everyone is scrambling to create new dishes, we should inherit and carry forward the advantages of traditional dishes. Only in this way can our creation have a foundation, our development have a source, and our creation and development will be better and faster.

These are the traditional snacks in Liaocheng. It should be said that you can buy some in the snack street, but you can't eat all the authentic donkey meat like Laowangzhai, eight batches of fruit, board tofu and Wei's smoked chicken in the franchise store, and these stores are not centralized, so it's hard to say that you have eaten them all. I suggest you go to the food street on Liuyuan South Road to see what's delicious.

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After the traditional, let's have something modern:

Modern large-scale banquet-Luxi Cultural Banquet "Luxi Cultural Banquet" has a total of 100 dishes. Or based on historical events, or relying on folklore, or using local specialties, or from the jungles of ancient temples, or excavating the heritage of ancient museums, or innovating traditional famous dishes, are well-founded, interesting to talk about, pleasing to the eye and enjoyable to eat.

Based on the traditional flavor of Luxi, the "Luxi Cultural Banquet" plays ancient songs and new songs adapted to the contemporary economic level. This is a pioneering work that combines food and culture. It makes the banquet rich in cultural connotation, strong cultural atmosphere, artistic, interesting, ornamental and nutritional value, and has achieved extraordinary success.