Chicken, duck and music

Weifang's traditional famous food is said to have originated in Shanxi and Shaanxi, and then spread to Weifang through Beijing, which evolved from the historical "river leakage". "River leakage" is a kind of noodles made of buckwheat noodles on a river leakage bed with dense holes, which is a daily food for farmers. Weifang people improved this by replacing buckwheat flour with wheat, and adding chicken and duck meat, "silly meat" and marinated seeds with small seasoning, and named it "Hele" with homonym. Because the marinated seeds are mainly chicken and duck, it was named "Chicken and Duck Hele". Through the continuous processing and development of folk food artists, it has become a popular pasta. It is famous for its exquisite production, complete seasoning and delicious soup, and it is well received by the masses for its delicious and cheap price. In 1997, Chicken, Duck and Hele were rated as "Chinese Famous Snacks" and "Shandong Famous Snacks" by China Cuisine Association and Shandong Provincial Department of Trade respectively.

chaotian pot

originated from the folk morning market in Qianlong period of Qing dynasty. At that time, farmers in Weixian county could not eat hot meals, so some people set up large iron pots in the market to cook hot meals for passers-by. Because the pots were uncovered, people called them "Chaotian Pot". The pot is boiled with pork, meatballs, dried bean curd and so on. When the soup boils and the meat is rotten, customers sit around the pot. The chef in charge of the pot scoops up hot soup, adds some coriander and soy sauce, and prepares pancakes for their own use. Then, according to the customer's requirements, chop the intestines and stomachs, put them on the cake, pinch the fine salt, roll them into a fire tube and send them to the customer. Because of its economic benefits, the broth is scooped with the drink, which is very popular among the masses. After continuous improvement, Weifang Chaotian Pot was recognized as "Chinese Famous Snack" and "Shandong Famous Snack" by China Cuisine Association and Shandong Provincial Department of Trade in 1997. With the development of commerce, Chaotian Pot has spread all over the city, and now it has developed into a "Chaotian Banquet". This feast uses chicken and donkey meat to simmer soup, mainly boiled whole pigs, including pig's head, liver, lung, heart, belly and intestines, with more than a dozen seasonings and cold dishes such as sweet noodle sauce, vinegar, soy sauce, pickle strips, pepper, onion, ginger, star anise, cinnamon, salt, coriander, sesame oil and radish strips. Diners sit around a special dining table. In the center of the table is a cauldron with a diameter of 5 cm and a depth of 65 cm. The mouth of the cauldron is flush with the desktop, and the bottom of the cauldron has special fuel. There is a gap in the round table, where the waiter scoops out and cuts the meat in the pot according to the requirements of the guests for the guests to taste slowly. "Chao Tian Guo" is fat but not greasy, rich in nutrition, delicious, and the soup is light but not turbid. When it is used with pancakes, its taste is endless.

Masong Cake

Changle is a famous food, which comes from Ma Song Cun, Masong Town, Changle County. It has a history of more than 2 years, and it has been enduring for several generations. In 1997, it was recognized as "Chinese famous snack" and "Shandong famous snack" by China Cuisine Association and Shandong Provincial Trade Department respectively. Mixing dough, awakening dough and rolling are the three main processes for making marcong cake. Stir the superior flour into a ball with moderate proportion of warm salt water, knead it repeatedly, and cover it with a bag after the texture is bright. When the dough seems to flow rather than flow, move it to the dough table and tear it into small pieces. After flattening the dough, layer it again and again, coat peanut oil on both sides of the dough in the middle, then roll it to make it as thin as copper coins and look like a disk, spread it on an iron shovel with moderate heat, and the color is white with Huang Shi. Take it off and let it cool thoroughly. Masong cake is characterized by fine burnt flowers, cooked but not paste, bright color, soft fragrance, rich oil but not greasy, slightly salty and fragrant, appetizing and insatiable. Fire burning

There are many kinds of fire burning in Weicheng. There are several kinds of surface fire alone, such as chopping fire, dustpan fire and shuttle fire. More famous and distinctive are barbecued head fire and fat-baked crisp fire. The barbell head is burned, so it is named because the surface of the fire is so hard that it can't be rubbed by hands, and it needs to be pressed with wooden poles. It is round and big, each about 25 grams, with a thick side and a thin inside, and a bulge in the middle. It is characterized by hard noodles, well-baked and cooked without paste spots, and it tastes crisp, and the more you chew, the more fragrant it is. Because the flour is hard to bake with fire, it contains little water, which can be eaten now and is easy to carry, so it is suitable for traveling. Fat-baked crisp fire, named after a special fat-baked crisp. Grease-baked crisp with good lard, mixed with appropriate amount of steamed flour, adding appropriate amount of pepper and cinnamon when oiling, after oiling, picking out the fried pepper and cinnamon, and then mixing with flour to form a flame. The burnt skin is made of sesame oil and flour, wrapped in a furnace and baked with slow fire. It is characterized by crisp skin, and it is fragrant but not greasy.

Baked cakes

The baked biscuits in Weicheng are made of two layers, and the surface layer is covered with sesame seeds, which are bulging, crisp and fragrant. The bottom layer is flat and crisp, and it will become soft after being left for a while. "Fried dough sticks with sesame cakes" is the way to eat after softening. There are many kinds of baked wheat cakes in Weicheng, such as crisp baked wheat cakes, small pieces of baked wheat cakes, mutton baked wheat cakes, prickly ash baked wheat cakes and so on, with different flavors.

linqu whole lamb banquet

linqu famous food originated in Qing dynasty and was developed on the basis of the whole lamb banquet in court. There is a vegetable farm in Linqu City, named "Deshunlou", which is famous for cooking mutton in Qilu. At that time, there was a saying that "Qingzhou tour is better than Deshun Building". After exploring and innovating on behalf of chefs, the mutton feast has its own style, regardless of the characteristics of dishes or cooking skills. In 1997, it was awarded as "Shandong Famous Snack" by Shandong Provincial Department of Trade. "All-sheep feast" is to cook various dishes with excellent shape, taste and fragrance from different parts of the body and viscera of the sheep with different cooking methods, and give them auspicious and wishful names. Although it is a whole sheep, it has no sheep name. Such as Longmenjiao, Ganoderma lucidum, Shuangfengcui, etc., a sheep cooks more than 8 kinds. In the production, the knife is exquisite, the seasoning is exquisite, and it is fried, fried, braised, simmered and fried. It is mellow but not greasy, with the characteristics of soft material, light taste, moderate taste, crisp and fresh. The "whole mutton soup" made of various parts of the sheep body is sour and spicy, and it is plain and delicious. The dishes made of eyes, ears, tongue and heart, such as opening at night, welcoming fans, welcoming herbs, exquisite Five Blessingg and crossing the sea by the Eight Immortals, are crisp and tender, delicious and unique. In the serving procedure, it is cooled first and then heated, followed by sheep's head and hoof, and vegetarian dishes are served in the middle.

Braised Carassius auratus

During the 14th year of Guangxu reign in Qing Dynasty (AD 1888), when Mr. Chen Zijiu of Weicheng was appointed as the capital to inspect the imperial history of Weicheng, a chef followed him back to China and became a traditional dish in Weicheng. Its characteristics are: no fishy smell, fat but not greasy, delicious and fragrant, and it is called "Baishou Decoction".

roasted meat in zhipan

anqiu famous food is produced in zhipan village, linwu town, anqiu. Its main ingredients are pig's head, pig's intestines, stomach, hooves, heart, liver and lungs. It is made by using the secret recipe of the Ming Dynasty palace diet, adding more than 2 kinds of traditional Chinese medicines, washing, kneading, boiling, smoking, baking and other processes. It has a history of more than 6 years, and was rated as "Shandong famous snack" by the Shandong Provincial Department of Trade in 1997. When making, first rub it with fine salt for several times, then put it into the original soup pot and cook it for about two hours. When cooking, add spices such as cardamom, Amomum villosum, cinnamon, star anise and fennel wrapped in gauze bags. Take out the cooked meat, put it on the grate in the pot, add sugar and smoke it. Zhipan meat has developed to more than a dozen varieties such as roast pork, beef, donkey meat, chicken, rabbit meat and sausage. Features fat but not greasy, with barbecue flavor.

Braised elbow with red sauce

Braised elbow with red sauce is a famous historical dish in Weifang area, which is favored by people because it is soft, tasty, fat but not greasy, and rich in nutrition. In 1997, it was awarded as "Shandong Famous Snack" by Shandong Provincial Department of Trade.