The answer from Weifang, my hometown, came for a wave ~ 1. Weifang radish
It is said that "Yantai apple Laiyang pear is not as good as Weifang radish peel". Weixian radish is a good thing when cooked as a fruit, but the authentic Weixian radish is limited in water and soil, and its yield is not high. Raw radish is the most worthy of its advantages. The whole body is dark green, the pulp is green, the water is abundant, the taste is crisp, and the sweetness is slightly spicy, which is a rare good food in winter. 2. Chaotian Pot
This snack, which originated from Zheng Banqiao's reign in Weixian County, has been popular in the streets of Weifang. To put it simply, everything in the cake rolls is accompanied by broth, and the actual practice is very elegant. From kneading dough to rolling cakes, pancakes, cook the meat, ingredients and side dishes, anything that is not rigorous cannot be called authentic. This is also the reason why the outside world has different opinions on Chaotianguo. 3, chicken, duck and music
This is probably the thickest of the common noodles in various places. It is strong, the soup is fragrant, and the meat is excellent. Personally, I have no feeling for noodles, but Hele has a large number of fans. 4, the city god temple meat fire
This thing, in other places, or called sesame cakes, or pies, is varied, but nowhere can you find the soul-stirring fragrance of Weifang meat fire. The stuffing of Weifang meat fire is added with dried seaweed and egg cake, and the emphasis is on the right ratio. Baked in the oven, when it comes out of the oven, it is full of oil, wrapped in paper for you, and a bite can pour the whole person's fragrance. Alas, I haven't seen this scene for a long time ... 5. Changle Watermelon
Changle is my hometown. Changle watermelon has been planted in large scale in greenhouse since the early 199s. When visiting relatives during the Chinese New Year, melon farmers will put watermelon seeds in their arms to ensure its growth temperature, and then go through a series of painstaking and labor-intensive processes such as pollination, heading and fruit picking, which can be listed early in the spring season and transported to people all over the country. Watermelon has brought out a large number of Changle people who are hardworking and rich. Up to now, there is still the largest watermelon distribution center in Shandong and even the north of China, and Yaogou Town is known as "the first watermelon town in China". 6. roasted meat in zhipan
the unique snack in zhipan village, jingzhi town, anqiu, Weifang, is made of pig's head, pig intestines, belly, hooves, heart, liver, lungs, etc. It should be said that it is relatively small, but it is really delicious. It has completely exploded all the pig's head meat and roasted meat eaten in the past 3 years ~! I accidentally ate it for the first time a few years ago, and I have been thinking about it ever since.
Other products include Massong cake, Gaomi furnace bag, Linqu whole lamb, Qingzhou peach, Qingzhou silver melon, Heiwang donkey meat, Jiahe donkey meat, Anqiu peach and so on.
Finally, there is one of the representative brands in friendly shandong, Jingzhi Jingyang Spring Wine, with a cup of respect for distant places and a cup of respect for hometown.
Everyone knows that Weifang, Shandong Province is called "the capital of kites", but few people know that it originally belonged to the land of Qi in ancient times, and since the Qin Dynasty, it has become an important hub of the ancient road in JD.COM.
nowadays, Shandong cuisine is revered all over the country, and Weifang cuisine is not brilliant, but it still retains some legacy of ancient cuisine, such as fresh and salty taste, emphasis on knife work and diversified cooking.
So if the subject wants to come to Weifang to taste "delicious food", let's look for time-honored snacks with distinctive local characteristics with Zhou Jun!
If you want to taste the authentic Weifang famous food, you must find several food streets in "Old Weixian County". Weifang was called "Old Weixian County" in ancient times. When Zheng Banqiao was appointed as the magistrate of Weixian County in the Qing Dynasty, he wrote a poem: "Northeast ginseng Fengyang pear, but it is difficult to rival Weixian radish skin". In Weifang's food street, you can not only eat the "green radish skin" eaten by local people as fruit, but also eat the most famous "meat fire".
The burning of meat is the homesickness of Weifang people who are away from home! Every morning, a few steaming meats burn, plus a bowl of salty porridge with flour and corn flour, or tofu brain, which is the beginning of Weifang people's day.
There are many kinds of meat fires in Weifang, and the meat fires in Chenghuang Temple are the best known. Meat fire is baked with charcoal stove, because the hot air and meat stuffing are full and full, so it is not as greasy as frying fire.
If you are a girl who loves meat, you can also try barbecued pork head fire, which is a kind of white flour fire, commonly known as "Xiao Shandong pot cake".
Talking about local snacks, Nangong Hele and Chaotian Pot are highly recommended by Weifang people.
the so-called "harmony" is actually a kind of noodles, which was called Hele in ancient times. We know that ordinary noodles are slender, while Hele is a thick strip that uses special tools to squeeze noodles out of holes. Weifang people have also made improvements, using wheat flour instead of buckwheat flour, accompanied by chicken, duck meat, "silly meat" and small seasonings, so it is also called "chicken and duck and music".
The most famous Hele restaurant in Weifang is Nangong Hele, which basically has to queue up every day, but its pasta is strong and its soup is thick and fresh, so it is worth dropping!
As for Weifang Chaotian Pot, it is not the name of hot pot, but comes from a custom. In the Qing Dynasty, farmers in Laowei County rushed to the morning market, and some people would set up large iron pots in the market to cook food and hot meals for passers-by. Because the cauldron was uncovered, everyone called it Chaotian Pot.
chaotianguo is like "every two rows and seven large gatherings, and there are mountains of people along the Bailang River". The cold snow turns red, and the incense pot in the water is facing the sky. It is famous all over the country. In fact, it is to boil pigs in the water and dried tofu. When the soup boils and the meat is rotten, the pork intestines and pork bellies are chopped up and placed on the thin cakes. Everyone rolls them into a fire tube, and they are served with hot soup, which is dipped with coriander and soy sauce.
There are too many delicious foods in Weifang, including Gaomi stove buns, Jingzhi golden noodles, persimmon cakes in Linqu, Yishan special fried chicken, Weixian spicy skin, Linqu whole sheep and so on.
I won't list them one by one, so I think it's a good idea to introduce them by local foodies in Weifang!
Chaotian Pot (still to be talked about)
The local famous food in Weifang, Shandong Province, originated from the folk morning market during the Qianlong period of the Qing Dynasty, and has been rated as "Chinese famous snacks" and "Shandong famous snacks" for nearly 3 years. Mizhou Phoenix Wing was founded in Qianlong period of Qing Dynasty. Liu Yong went back to his hometown in Zhucheng to worship his ancestors. After the court chef came to Zhucheng with Liu Yong, the chef made a dish with his own specialty "Chicken with Basket" and named it "Mizhou Chicken Wing". Later, Mizhou Chicken Wing became a famous dish in the Qing court. Now you can eat in all the major restaurants in Weifang, with a plate around 3 yuan. Zhucheng spicy silk
, also known as "spicy silk", is a cold dish with local flavor spread among the people in Zhucheng, Shandong Province. It is a must among cold dishes in winter and Spring Festival. Especially during the Spring Festival, people visit relatives and friends, have frequent feasts, and have a lot of meat and a spicy silk, which is very popular. According to the traditional habits of Zhucheng people, the banquet will be rich again during the Spring Festival. If there is no cold dish of spicy silk, it will be a big flavor. Barbecue head burning (personally recommended)
Weifang traditional famous food, originally rich in "Dujia Village" and "Liufan Bridge" in Weixian County, was named after the barbell circle pressing the dough and the dough was very hard. Its fire is big, round, thick on the side and thin on the inside, and slightly bulges at the center of the circle. It was made by the country people again, and the city people called it "township fire". Eating barbecued pork heads will burn peanuts or pimples. The more you chew pickles, the more fragrant they will be. If stewed, it will have another flavor. Changle Masong cake
originated from Masong town, Song Cun, Changle, so it is called "Masong cake". It has a history of more than 2 years, and it is not greasy after eating for a long time. Its characteristics are that the burnt flowers are fine and even, but not sticky, strong to eat, soft and delicious, rich in oil but not greasy, slightly salty and fragrant, and open the stomach of the population.
I ate a fire in Weifang once, and I never forget it. Weifang meat fire is a traditional snack in Weifang, Shandong Province. Weifang meat fire is called by foreigners. Weifang locals call it Laoweixian meat fire, and it is mainly famous for Chenghuang Temple meat fire. Weifang meat fire has an unshakable position in Weifang people's taste.
There are many kinds of fires in Weifang, such as chopping fire, dustpan fire, shuttle fire and so on. The more famous ones are Weifang meat fire, barbecued head fire and fat-baked crisp fire.
In Weifang, the minced meat soaked in pepper is wrapped into a small dough torn by soft dough, and the edges are closed to make a flat round fire blank, and then put into the furnace. With repeated baking, the fat in pork moistens the mud stuffing made of chopped green onion, egg cake and dried seaweed.
Weifang meat fire has the characteristics of crispy and tender skin, fragrant but not greasy. Weifang meat fire is a traditional snack in Weifang, Shandong Province. Weifang meat fire is called by foreigners. Weifang locals call it Laoweixian meat fire, and it is mainly famous for Chenghuang Temple meat fire. Weifang meat fire has an unshakable position in Weifang people's taste. There are many kinds of fires in Weifang, such as chopping fire, dustpan fire, shuttle fire and so on. The more famous ones are Weifang meat fire, barbecued head fire and fried crisp fire.
In Weifang, the minced meat soaked in pepper is wrapped into a small dough torn by soft dough, and the edges are closed to make a flat round fire blank, and then put into the furnace. With repeated baking, the fat in pork moistens the mud stuffing made of chopped green onion, egg cake and dried seaweed.
The roasted meat in Weifang has the characteristics of crispy and tender skin, fragrant but not greasy.
Barbecued head
Weifang's famous hard flour food. And pressing with a jujube thick stick. The middle is thin, with holes and thick edges. In ancient times, it was convenient to eat by stringing hemp rope and hanging it on the saddle and beside the car. 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. The more you eat cold, the more fragrant you chew; Hot to eat, stewed with vegetables and meat, flexible, very tasty.
Meat burning
When it comes to "burning", most people don't know what to say. In fact, the local "burning" in Weifang is known as "pie". Weifang has a long history of burning meat, which is famous for its fresh meat, crisp skin and delicious taste. You don't come to Weifang if you don't eat meat and burn it.
roast meat in zhipan
zhipan village in anqiu city is famous for making roast meat, and it is said that it began in Ming dynasty. Its main ingredients are pig's head, pig's intestines, belly and other internal organs and hooves. When making, first rub it with fine salt for several times, and then put it into the original soup pot to cook for about two hours. When cooking, add seasonings such as bean paste, Amomum villosum, cinnamon, star anise and fennel packed in gauze bags. Take out the cooked meat, put it in the pot, without adding water, turn the pot around red with quick fire, then sprinkle brown sugar and chaff on the bottom of the pot, and smoke the meat orange with the smoke rising from the pot. Its characteristics are: fat but not greasy, oily and refreshing, and there is a faint and unique smell of burning smoke when eating.
Chaotian Pot
Chaotian Pot is said to have been invented by a butcher in the Qing Dynasty. Because the pot was in the open air at that time, it was named Chaotian Pot with a simple and loud name. Because of its economic benefits, the broth is scooped with the drink, which is very popular among the masses. 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. "Chaotianguo" is fat but not greasy, rich in nutrition, delicious, and the soup is light but not turbid. It is delicious with pancakes.
mung bean cake
is produced in Jingzhi Town, Anqiu City, with a history of more than 2 years. It is characterized by unique technology, peculiar flavor, light yellow color, soft structure, elasticity, sweet taste, instant melting in the mouth, and can also relieve summer heat and detoxify, clear lung heat and benefit phlegm. There are two kinds of materials: single material and full material. The single material is made of mung bean and white sugar. Cooked mung beans, dried in the air, peeled, finely ground, mixed with white sugar, sieved in a special square steamer, pressed evenly with a copper shovel, cut into suitable rectangles, and steamed. The whole mung bean cake, together with seasonings such as green shredded pork, rose sauce, walnut kernel and orange cake, pays equal attention to various flavors, and is fresh and refreshing for the elderly and those who like light food. It is very good for clearing away heat and toxic materials, protecting liver and benefiting kidney.
linqu mutton banquet
linqu mutton banquet has a history of 2 years. although mutton restaurants can be found everywhere in Weifang, linqu mutton banquet is the most authentic. Moreover, there are many practices, a wide number and fresh eating methods. It contains a variety of trace elements needed by human body, and has the functions of warming spleen and harmonizing middle energizer, nourishing liver and kidney, nourishing stomach, dispelling cold, strengthening yin and strengthening yang, and is a delicious food enjoyed by the whole family.
chicken, duck and music
Weifang is a traditional famous food, which has a long-standing reputation and is well known. 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. Chicken, duck and music are said to be a dish made for the joy of the whole family and the harmony of the whole family. Now it has become a special food, and the music bar is flexible and strong, with fragrant meat, mellow soup and unique flavor.
Masong cake
Masong cake inherits the food culture and custom history of the ancient capital of Qi with its unique skills, styles, tastes and colors, and is deeply loved by the general public. It is a folk food with special historical value, which not only contains rich ideological and cultural connotations, but also sustains people's longing for a better life and has profound cultural value. It is also a must-have in people's daily life and an ideal gift for guests and relatives. It is gorgeous in color, soft and fragrant, rich in oil but not greasy, slightly salty and fragrant, appetizing and insatiable. Some literati even wrote a poem to express their love for Ma Songbing. "Ma Song oil cake into three pages, pyrography finely like stars. Rich in oil, soft and not greasy. Slightly salty and fragrant. Cooked but not bright, three pieces when you shake your hand. Open people's appetite to keep fit, and praise them after eating. "
Shouguang Tiger-headed Chicken
Tiger-headed Chicken Hu originated from the family banquet cuisine in Jia Sixie during the Northern Wei Dynasty. Hospitality Shouguang people pay attention to "nine bowls" in entertaining guests and festive banquets. The order of serving is: "One chicken, two fish, three cold dishes, served by Four Joy Meetballs ...", and its homonym is: one auspicious, two redundant, three excellent materials ... one chicken is the first course, that is, the tiger-headed chicken is served first, and then the meat is eaten after sitting, and the chicken soup is drunk, which is cool and warm. Its characteristics are: the stewed chicken crisp meat is rotten, mellow and delicious, and the chicken soup is delicious, which is necessary for entertaining VIPs and festive banquets.
Golden noodle
Golden noodle is a traditional famous food in Anqiu, which started in Jingzhi and has a long history. It is the twin sister of three-page cake, and it is a common food for wine merchants. Golden silk looks yellow and thin, just like golden silk, soft and hard, fragrant and delicious, and all eaters praise it. Golden noodles are made of refined flour and eggs. Beat the eggs into a pot and mix well, then add fine flour and appropriate amount of fine salt to make it hard, knead it well, roll it into a transparent thin skin, and cut it into filaments with a skilled knife. After the noodles are cooked and fished out, put them into the chicken soup, and add proper amount of vinegar, sesame oil, shrimp, pepper noodles, Toona sinensis powder, coriander or tender leek. The entrance is full of flavors, and it smells fragrant after dinner.
Fengshan