Ma steamed dumplings, formerly known as Majia steamed dumplings, is a special Hui snack in Shenyang, which was created in the first year of Jiaqing in Qing Dynasty (1796). Scald noodles with boiling water, and blow rice noodles. Select the beef with waist pit, purple cover and barbecued pork and chop it into stuffing, add seasoning, and stew it in clear water to make a sparse "water-injured stuffing". Leave a big tassel when pinching the foreskin and put it on the drawer to steam it. It has bright skin and tendons. The filling is soft and mellow. Laoshan Jihaicheng Pie is a traditional snack in Shenyang. 1920 was founded by Mao Qingshan in Haicheng county, Liaoning province, and 1939 was moved to Shenyang. Mix flour with warm water, choose pork and beef to make mandarin duck stuffing, simmer the stuffing with more than ten kinds of spices and boiled juice, choose seasonal vegetables to adjust the stuffing, and mix meat and vegetables. High-grade varieties with stuffing such as shark's fin, sea cucumber, prawn, scallop and chicken breast are more delicious. The pie is round and yellow, fresh and delicious, and it is best to dip it in garlic paste, Chili oil and mustard sauce. Laobian jiaozi is a famous snack in Shenyang. In the eighth year of Qing Daoguang (1828), it was introduced to Shenyang from Hebei Province. Stir-fried pork, simmered with chicken soup or bone soup, mixed with seasonal fresh vegetables to make dumplings, and boiled lard with refined powder to wrap steamed dumplings. Jiaozi, an old frontier, has a fine selection of materials, a wide range of materials, many varieties and good taste. Li Liangui bacon pie was invented by Li Guangzhong (whose real name was Gui Lian) in 1842, and was introduced to Shenyang from Lishu County, Jilin Province in 1950. Fresh pork is selected for bacon, rinsed with warm alkaline water, soaked in clear water for 6- 10 hour, then cut into pieces and boiled in soup stock, and then smoked with brown sugar. Add stock, salt and seasoning to the flour to form a soft dough, which will take a little longer to wake up, roll the oil, roll it several times and bake it into a cake. Characterized by bacon fat but not greasy, thin but not firewood, fragrant and red; The pie is yellow and fragrant, and the layers are soft inside and crisp outside. Yangjialu cake and egg cake were created by Yang Yutian in Taonan County of Jilin Province in 19 13, and were introduced to Shenyang in 1950. The hanging furnace cake is baked and cooked on the charcoal stove, showing tiger skin yellow, distinct layers, tender outside and fragrant inside, and delicious. Stir the egg cake with fresh eggs and water, steam it on the drawer, then pour the cake brine, sprinkle with shredded chicken, add Chili oil and minced garlic. The cake is tender, salty and delicious. The white meat and blood sausage in that restaurant was first created by the Manchu family. It is cooked thoroughly with ribs, white water and seasonings. Season fresh pig blood with water, pour in new pig intestines, tie both ends tightly and cook. When eating, dip white meat and blood sausage in garlic paste, leek sauce or Chili oil. It has the characteristics of fat but not greasy, thick and mellow. The soup dumplings were introduced to Shenyang from Kaifeng, Henan in 1959. Marinate with fresh minced pork and salt for about 3 hours, mix in chicken soup and cooled oil, mix into glutinous rice balls, wrap them in fine dough, and steam them in a cage. The skin is thin and the stuffing is thin, and the juice is delicious. Korean roast beef is prepared by removing fascia and fat from fresh beef, cutting it into pieces, adding vinegar, soy sauce, minced garlic, white sugar, pepper, monosodium glutamate and sesame oil, mixing evenly, packaging seasonings such as soy sauce, minced pepper, white sugar, white vinegar, minced coriander and minced garlic in a small bowl and charcoal stove, placing iron grates on the table, and placing meat slices on the grates with chopsticks. Korean-style cake making is to soak and steam glutinous rice, put it on a chopping board, and beat it into a rice cake with a mallet, with bean paste stuffing in the middle and sugar added. Sweet and delicious. According to legend, 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 is the Mid-Autumn Festival, and business is even more depressed. There were no diners at home at noon, and the shopkeeper was at a loss. So he took out a few copper coins from the iron box, bought some beef, chopped it into meat at home, rolled it into thin skin, wrapped it in folds, and used it for the holidays. Suddenly, a messenger came in from the outside. As soon as he entered the store, he saw that the food branded in the pot was novel in shape. I tasted it once and it was very delicious. The messenger immediately asked 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". Its preparation method is: 1, add 500 grams of flour to 250 grams of water and a little salt to make dough for later use. 2. Chop the fat pork and seasonal fresh vegetables, mix them together and add seasonings such as onion, ginger, monosodium glutamate and sesame oil to make stuffing for later use. 3. Knead the dough into long strips and make a small dose of 50 grams. Press the dose flat, roll it flat, thin it, fill it, fold it into a rectangle, and then wrap the two ends tightly. 4. Heat the oil in the pot, put the black body back in the pot, fry it repeatedly on both sides, and then take it out. It is characterized by golden color, tender skin and tender stuffing, and delicious taste. 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, prepare soy sauce, pepper, white sugar, white vinegar, vanilla extract and minced garlic and put them in a small bowl. Put a charcoal stove in the center of the table, put an iron grate on it, and put the meat slices on the grate with chopsticks. Cold noodles are made by scalding buckwheat noodles and starch into slightly hard noodles in proportion, adding appropriate amount of alkali, putting them into a special extrusion cylinder, pressing them into noodles, and boiling them in a boiling pot. After the noodles are cooked, cool them in cold water. Add seasonal vegetables such as sugar, vinegar and spicy cabbage and four or five pieces of dog meat to the noodles, and pour garlic and spicy sauce. It's really sweet, sour and spicy. Although the work is so complicated, I usually only buy a bowl of 3 yuan, and eat a bowl in summer (especially at the hottest time at noon), which is really refreshing, satisfying and enjoyable. Xita Cold Noodles is the most famous cold noodle shop in Shenyang. Although they only deal in cold noodles, dog meat and other small mixed dishes, their business is very hot. There are more than n lines to buy cold noodles at noon. Because it is a famous shop, cold noodles will be more expensive. 4.5 yuan a bowl. There are more than N branches in Shenyang Sanqianli Barbecue and Xueyueshan Barbecue. Their roast beef, cakes and cold noodles are all very good. You can try. Barbecue is very cheap, just 12, 15 yuan. Generally, barbecue shops will give away a plate of cake. It's cool to barbecue around the stove with the air conditioner on in summer! Shenyang Middle Street is a bustling commercial street in Shenyang. There is a snack street on the first floor of Xinglong Family at the west entrance of Zhongjie Street, which includes Dandan Noodles, Mala Tang, mutton skewers, mixed vegetables, cold noodles, gluten bread, leek boxes, octopus balls and so on. Everything is only 1 yuan, 2 yuan, 3 yuan and 5 yuan. Although the snacks are complete, there are many people. Go west from Zhongjie for about 600 meters to Xiaoximen. There is a kind of popcorn called Xiaomaotou in Hutongkou, which is worth tasting. His popcorn is divided into sugar, chocolate, litchi, orange and cantaloupe. Sugar has a very fragrant creamy taste, yellow and crispy, chocolate has a very fragrant walnut taste, and the color and appearance are very similar to those of the buyers. I have to wait in line for an hour after work every day to buy it. Grilled chicken rack is also a special snack in Shenyang. Chicken rack is to remove the chicken skeleton, choose a clean chicken rack, add salt and other seasonings, and put it between two large iron plates, which will creak and smell fragrant. After the chicken bones are fried, add salt and pepper and you can eat them. In summer, a chicken rack and a bottle of snow beer are a meal for many big men in Northeast China. It makes you look delicious and greedy. Shenyang Snacks There are many flavor snacks in Shenyang, which have a long history and are well-made. Manchu-style white meat and blood sausage are famous both inside and outside the customs, especially the white meat and blood sausage in that museum. Jiaozi, Laos, with exquisite materials, unique shape and fresh taste; Snacks, such as Laoshan Jihaicheng Pie, Li Liangui Bacon Pie and Changjiadiao Pie, have conquered tourists from all over the country with their unique flavor. When traveling to Shenyang, besides these snacks, don't forget to try Majia steamed dumplings and Baofayuan, the "four famous dishes". I believe that these tempting flavor foods will definitely add a lot of fun to your trip to Shenyang. Korean roast beef, cake roast beef Fresh beef is stripped of fascia and fat, cut into pieces, mixed with vinegar, soy sauce, minced garlic, sugar, pepper, monosodium glutamate and sesame oil, and other seasonings, such as soy sauce, pepper, white vinegar, vanilla extract and minced garlic, are put in a small bowl. There is a charcoal stove in the center of the table, with iron grates on it and meat with chopsticks. Cake is made by soaking steamed glutinous rice, putting it on a chopping board and beating it into a rice cake with a mallet, with bean paste stuffing in the middle and sugar, which is sweet and delicious. The soup packets were introduced to Shenyang by 1959 from Kaifeng, Henan. Marinate with fresh pork powder and salt for about 3 hours, mix in chicken soup and cold oil, mix into soup stuffing, wrap it in thin dough, steam it until it is cooked, and it is thin and juicy and delicious. Q: What else are you thankful for? It's better to have a better environment and be economical. It's best to have dinner with friends. Answer: In fact, there are many places.