when it comes to Weifang's delicious food, it seems that I have returned to that year. The burning meat with a mouthful of oil and onion fragrance seems to be in front of me. I really want to eat it again, but things have changed, and I can't go back!

It was the 198s. I was studying in Weifang. I just came out of the countryside and arrived in a big city. Everything was so strange and mysterious. The tall buildings and wide roads were so fresh!

At what time, the state gave us 12.9 yuan per student for meals and 32 Jin of grain (including 3% coarse grains). When the young man in his twenties is growing up, how can he eat enough? The family is poor and there is no extra money for me to spend. Just eat half a full meal often!

Every Saturday, local classmates took us out shopping and tasted local snacks. I will never forget the first time I ate Weifang meat on fire. The freshly baked meat was bowl-sized, full of hot air and meat stuffing, but round, slightly flat and golden yellow in color. The characteristics of meat burning are crispy skin, fresh stuffing and golden skin. When you take a bite, it is oily and fragrant all over the house.

at that time, the meat fire was 9 cents and one or two food stamps! You can only eat one a week to relieve your hunger!

In fact, when it comes to Weifang, what comes to mind most is not the food, but the local customs. In many people's minds, Weifang is not just a place, but more about hometown and missing.

For some people who have lived in Weifang since childhood, every food is full of the flavor of their hometown. I remember the first pancake spread out at home when I was a child that year. The firewood under the hazelnut was red, and the pancake was soft and delicious. It was wrapped with an egg and a little hot sauce, and every bite was enough to enjoy. Now it is very difficult to eat my own new pancake. Then there is the bite of meat fire. Many people were fascinated by meat fire when they were young. Every time after school, the smell of meat fire will float all over the courtyard corridor. Before the cigarette butts are released, they will hear the sound of oil, which is so delicious that they are always full of food.

This meat fire itself is very attractive. I have been to many cities and eaten a lot of fires, but it is not as delicious as this meat fire in my hometown. Perhaps it is because of my hometown that this meat fire makes people forget it, and I don't want to eat that smell myself, not because I lack tools, but because only Weifang people have a deep understanding of it.

Let's talk about mutton soup. In fact, for many people who like to drink mutton soup, any place where there is mutton soup is a kind of enjoyment, and there are many mutton soup houses in Weifang. I remember that since I can remember, many adults have been drinking and eating meat around the table of the mutton soup house. At that time, they often envied the world of adults and could often drink and eat meat. Now think about it, mutton soup is more than a delicious enjoyment.

In fact, the most unforgettable thing is not how many delicious foods there are in Weifang, but the family in Weifang. Every dish cooked by my mother is in my heart. Even a bowl of millet porridge, as long as it is cooked by my family, is full of love and is the most profound miss.

There are many delicious foods in Weifang: chicken, duck and music, roasted meat, chaotianguo and noodle balls are all well-made and famous.

But my most memorable food is salted crab roe, shrimp crawlers and pepper sauce cooked along the northern coast of Changyi.

people who depend on the sea can cook seafood.

Salted crab roe in the north of Changyi, unlike the salted crab roe in Weifang Hotel, which needs pepper, star anise, onion and garlic, can't taste the crab roe.

People in the north of Changyi pay attention to pickling salted crab roes with brine saturated with big salt particles for 8-12 hours, without putting any seasoning. If you put the seasoning, you won't be able to eat seafood.

Freshly salted crab roe is not the best time to eat. If it is left for a period of time, it will not taste better without fishy smell.

Shrimp Creeper, Weifang people call it Xiahu, and netizens call it Pippi Shrimp.

in the past, this stuff was very cheap, but now the hype price is a bit high. The best thing shrimp crawlers cook is an old man named Li Shucai in Changyi Xiaying Guest House Hotel. He has been running a restaurant with a female chef for many years, and his food is very distinctive. The best thing is pickled shrimp crawlers.

marinate the shrimps and crawfish in seawater for 4 hours and take them out. After air-drying, the claws of the shrimps and crawfish turn black. When the dried meat is loose, you can't eat enough.

Before winter comes, residents in northern Changyi like to make pepper sauce. Is to use green onion, pepper, crab paste (not too fat crab marinated in brine, step on the soup sauce), but also pay attention to what seasonings are not put, just marinate with green onion and crab paste.

Now some hotels in the city also make pepper sauce, which looks good in red and green (prepared with chicken essence, monosodium glutamate and white sugar). I'm not as authentic as the traditional farmer's practice.

of course, the steamed chicken in Weifang is also good. This dish may be one of Weifang's specialties, and it has never been seen in other places: a whole chicken is steamed and boned, then the chicken, mushrooms, fungus and cabbage are stewed together, cooled, frozen in a basin and enjoyed by the whole family slowly.

The most unforgettable thing is that the meat in Weifang is on fire, especially in Chenghuang Temple, which has a long history, full of color and flavor, crisp and delicious. Moreover, his history is very long. He was in the Qianlong period of the Qing Dynasty, and it was the banker of the common people who suffered disasters every year. At that time, Zheng Banqiao, who was the magistrate of Weixian County, looked at the tragic situation and decided to open the warehouse to release grain. He led the people to actively resist disasters, and slowly the people's lives got on the right track. At the beginning, they just pressed the noodles with a wooden barbell and hardened them, but they didn't burn the meat.

by the end of the Qing dynasty and the beginning of the Republic of China, the living conditions of ordinary people were gradually improved, and the meat was wrapped in fire, so the meat was burned. The process of making meat in Chenghuang Temple by fire goes through five steps: frying, branding, roasting, baking and steaming. The whole process is completed in ten minutes, which is too short to be cooked, too long and easy to dry. Eat a bite of meat and fire with a side dish and drink a bite of tofu brain! Chenghuang Temple is located in Weicheng District of Weifang City, and the street of Chenghuang Temple is a place where meat fires are concentrated, and the name of meat fires in Weifang Chenghuang Temple is relatively loud.

Weifang Chaotian Pot

Weifang Chaotian Pot is very famous. As an authentic Weifang famous food, it is also one of Weifang's unique cuisines. Why are your feet facing the pot? Because the big iron pot for cooking has no cover, it is called the celestial pot. The main ingredients are pork, meatballs, dried bean curd, donkey meat, etc., plus a unique flavor seasoning, coupled with a few side dishes, and most importantly, its soup can be drunk casually, and it tastes delicious.

Tiger-headed chicken

Tiger-headed chicken, also known as "grouse", is a traditional characteristic dish of Shouguang and a traditional folk Shandong cuisine. Tiger-headed chicken originated in Shouguang, Shandong Province. It used to be said that it is difficult to preserve a large number of cocks after slaughter in autumn and winter, but the chicken will not change its taste if it is cut into pieces, pasted and fried in a pottery jar and stored in the next year, and the fried chicken pieces will look like a tiger's head, so this dish has become a tiger's head chicken. Fresh and fat chicken is selected for cooking, which is delicious and tender. This dish is deeply loved by local people, and it is also one of the delicacies used by Shouguang people to entertain guests.

Burning with meat in Chenghuang Temple

"You can't come to Weifang without eating meat"-Burning with meat is very popular in Weifang, and the best thing is burning with meat in Chenghuang Temple. Meat burning has to go through five procedures: frying, branding, roasting, baking and steaming. The meat is fresh and tender, crisp outside and rotten inside, and the skin is thin and crisp, fragrant but not greasy. Whether you are a dignitary or a common people, get up in the morning and eat two meats, have a cup of soybean milk or a bowl of bean curd, and Mazar-e will sit down and eat them and enjoy the delicious food on earth!

Chicken, duck and music

Weifang Chicken, duck and music are traditional local dishes in Weifang, Shandong Province. The main staple food of this dish is chicken, duck and noodles. Hele evolved from "River Leak". It is absolutely memorable to transform it into buckwheat noodles with wheat flour and chicken, duck, marinated soup and side dishes!

Shouguang Grilled Mushroom

Shouguang Grilled Mushroom originated in Shouguang, Shandong Province, which is the capital of vegetables. It is a traditional famous dish of Han nationality. As a unique food in Shouguang, Shouguang grilled mushrooms can't be eaten in other areas. Made of radish, mung bean and green vegetable leaves as the main materials, the production process is complicated, and its taste is fragrant and unique, which is deeply loved by people!

Changle masong cake

masong cake is a traditional pasta originated from masong (now Yingqiu town) in Changle county, Weifang, so it is called masong cake. Changle Masong, which is located in the middle of Shandong Peninsula, was the only place for scholars from southeast Shandong to go to Beijing to catch the exam in the early Qing Dynasty. In ancient times, people who went to Beijing to take exams mostly walked, and it took more than a month to reach their destination after a long journey. Because of the advantages of easy carrying, long storage time and digestion resistance, masson cake is deeply loved by all parties. Masong cake is a kind of oil cake made by local people by hand. It is made by kneading the rod for many times and spread with pancakes. It tastes soft and chewy, and it is one of the local favorite pasta.

Grilled Valley with Mung Bean

Grilled Valley with Mung Bean is an authentic Han nationality food in Shouguang, Shandong Province, and many tourists don't know what it is. In the past, autumn, winter and twelfth lunar month were the seasons for making mung beans and raking the grain, which was probably the reason why the winter festival was not easy to deteriorate. Green-grilled cereal is a kind of delicious green food, which is soaked in fine mung beans, ground with a stone mill and spinach or green radish, and then steamed in a pot. How to eat it is mainly pork stir-fried, stir-fried with lard, stir-fried with shredded leeks, etc. When cooking, pay special attention not to put too much water, so that the cooked rice is soft and delicious and has a long aftertaste.

The most memorable foods are:

Weifang Chaotian Pot, which is very famous, is an authentic Weifang famous food with delicious taste and is one of the unique foods.

Tiger-headed chicken is cooked with fresh and fat chicken, which is delicious and tender.

When the meat in Chenghuang Temple is burned, it has to go through five procedures: frying, roasting, baking and steaming. The meat is fresh and tender, crisp on the outside and rotten on the inside, with thin and crisp skin and fragrant but not greasy.

Chicken, duck and music are traditional local dishes in Weifang. The staple food of this dish is chicken, duck and noodles.

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The most memorable street is Changle Street in Weifang.