When mentioning Dezhou, Shandong, many people will probably think of Dezhou Braised Chicken. Dezhou’s braised chicken is indeed famous, but do you know what other delicacies there are in Dezhou besides braised chicken? Xiaohong has also introduced some delicacies in Texas in previous articles, including: Dezhou braised chicken, Baodian donkey meat, Dezhou sheep intestine soup, Xiajin bag chicken, Encheng skewer steamed buns, Wucheng Xuancake, Ningjin chief buns, Yu Cheng braised chicken, Yihecheng cakes, Leling golden jujubes, these are ten delicious snacks.

There is Laodoufu in almost every county and city in Texas, but the more famous ones are Pingyuan Laodoufu and Xiajin Laodoufu. Whether it is on the plains, in summer, or elsewhere in Texas, when most people go out in the morning, they mostly eat old tofu for breakfast. Maybe many outsiders have never eaten Pingyuan’s Laodoufu, and some people will compare it with Shanghe’s Laodoufu and Gaotang Laodoufu. In fact, they are not the same, and there is no need to compare. People in each place have different eating habits and different tastes. Maybe many outsiders are not used to the old tofu from Pingyuan and Xiajin, but the locals like it very much. The first thing that local specialties, delicacies, and snacks must satisfy is that local people like to eat them and eat them regularly to meet the taste needs of most people. This is exactly the case with Pingyuan and Xiajin Laodoufu.

In fact, the core of old tofu is the marinade, and all tofus are made in the same way; Shanghe’s uses less ingredients to make the salty soup, and the braised soup is salty; Pingyuan’s old tofu is relatively light; Xiajin’s old tofu uses ingredients such as Sichuan peppercorns It is cooked with starch to make the soup thicker, with black cottonseed oil, and fried chopped chili peppers; the marinade for Gaotang's Gaotang old tofu is mainly boiled with Chinese herbal medicine and aniseed, which reflects the richness of the soup. Like Xiajin, it is served with old cotton oil and fried chili peppers. Each of the above types has its own merits. As for the southern ones, I won’t make any comments or comparisons since I haven’t tried them. In fact, many Texans like to drink laodoufu, and it is a delicacy and snack that many people who work outside think about day and night. Speaking of Texas fellows here, do you miss the old tofu in your hometown?

Xiaohong did eat Songlou’s Huoshao a lot when she was a child. I remember that at that time, Huoshao was strung one by one on a hemp rope and then taken to visit relatives. I remember there are two other names called "Lantern Huoshao" and "Kite Huoshao". It is completely different from the Huoshao and Shaobing in other places. After baking, the Songlou Huoshao is long and bulging, and the skin is very thin. It's so crispy that it breaks when dropped to the ground. I heard from the old master who made it that every Songlou fire-roasted cake must be folded into six layers, and then each layer must be brushed with sesame oil, and then baked in a pot to expand into a lantern shape. The layers are as thin as paper, crispy and delicious. One weighs only about seven cents.

Now that I have grown up, I have never eaten Songlou’s Huoshao again due to work outside the city. I wonder if anyone still gives Huoshao to their children for their birthdays or anything like that.

Paozi cake is a specialty delicacy in Yucheng County, Dezhou, Shandong Province. Friends who like sweets will definitely like this delicacy. It is made of rice flour (jiang rice or yellow rice), sugar syrup, raw oil, etc. It can be regarded as a pastry. The taste is a bit sweet for people like Xiaohong who can't eat sweets. However, it tastes sweet and crispy, and the more you eat it, the more delicious it becomes. It’s really good to take some with relatives. Yucheng Paozi Cake has a long history and is said to have existed as early as the Qing Dynasty. There are many paozi cake processing workshops in Yucheng, but "Lao Lu's" paozi cake is the most famous. If you go to Yucheng, Texas, you must not miss this dessert.

Ningjin has three famous delicacies: Chief Steamed Buns, Baodian Donkey Meat, and Da Liu Noodles. The Chief Steamed Buns and Baodian Donkey Meat Xiaohong have been introduced in detail in previous articles. Today we are talking about It's big willow noodles. Daliu noodles are a specialty delicacy of Daliu Town, Ningjin County. They are very popular both locally and in surrounding areas. It has a long history and originated in the Qing Dynasty. It has the reputation of "bow string noodles" and "golden silk wrapped bowl".

The making of Ningjin Da Liu Noodles is very particular, especially when rolling the noodles without strength, the noodles cannot be made well. The noodles are as thin as silver wire when rolled into a bowl, crystal clear and translucent. It's shaped like a bowstring, and when you take a bite, it's soft and pliable, refreshing and sharp. In addition, Da Liu Noodles are usually served with braised noodles, such as fried sauce, meat stew, sesame sauce, eggs, etc., no matter what they are, they are very delicious. The reputation of Da Liu Noodles spreads far and wide. People who have eaten it will salivate when they think of it. People who have heard of it also yearn for it and are eager to taste it.

When it comes to Texas delicacies, how can we miss Daqihe? Many people should have heard of or eaten Qihe’s Shengxi Sauce Beef, but Qihe’s big pot cakes are much more famous than it. , many people selling pot cakes in Jinan use the Qihe Big Pot Cake brand. Big pot cake has a history of hundreds of years in Qihe, Texas, and is a famous delicacy in Qihe. It has a large shape, uniform color, and is very beautiful. The various patterns pressed on the pot cake are very beautiful. Qihe Big Pot Cake is chewy on the outside, but very soft and layered on the inside. Chew it slowly, as the more you chew, the more delicious it becomes.

——Xiaohong said——