Zhaojia Tofu Nao, Gaojia Roasted Chicken, Shijia Shaobing... But the most amazing thing is Zaomige Beans. Lingyuan integrates the food culture of Manchu, Mongolian, Hui and Han and other ethnic groups, and has a variety of local snacks with a long history. Most of the operators have been here for generations.

According to legend, traditional practices and characteristics are maintained.

Various snacks are famous for their rigorous selection of ingredients, excellent production, delicious taste and unique characteristics.

1. Roast chicken: Lingyuan roast chicken is also called smoked chicken. It is best made by the surname Gao on Xiaoxi Street. It has been operating for several years for several generations. Gao Laojiu, a branch of the Gao family, has registered the "Gao Laojiu" high standard and has become

Local specialty.

Lingyuan Roast Chicken has a unique formula and process during the processing. The white strip chicken is first boiled in a pot and then smoked in a smoker. The skin is purple, the smell is fragrant, the taste is excellent, the appearance is beautiful, and the chicken head

Twisting back, holding a wing in its mouth, folding its feet backwards and inserting them into the abdominal cavity, it has a beautiful appearance, taste, smell and appearance.

2. Keshaobing: Use wheat flour as the main ingredient, add an appropriate amount of salt and alkali in proportion when kneading the dough, knead repeatedly, then roll it into a large piece, rub the pastry evenly on the piece, roll it together and divide it into flat shapes weighing about 100 grams each.

Place the dough on a disk and roll it into a round cake with your hands. Cover one side of the round cake with sesame seeds and bake it in the oven.

Roasted over slow fire, the outside is slightly yellow but not burnt, and the inside is soft and cooked. It pays attention to large pastry, multiple layers, even sesame seeds, sufficient heat, and little moisture.

Because porcelain cylinder pieces were used for the furnace walls in the early days, they were called cylinder furnace biscuits. When baking, the biscuits were attached to the top of the furnace and were called hanging furnace biscuits.

3. Tofu curd: Select high-quality soybeans, peel them and grind them with a stone mill into a paste. After heating, filter out the soy milk and cook it. Place it in a thermal insulation container. Add the calcined gypsum powder in layers and mix well. After a certain period of time, it is ready.

It becomes white, tender and tough tofu brain. It trembles slightly in a bowl with thin and continuous slices. Pour it with a clear soup made from chicken stock, diced pork, mushrooms, etc., and add an appropriate amount of vinegar, minced garlic, and chili.

Noodles, minced coriander, MSG and other seasonings, the taste is light and delicious.

There are many businesses in the city, with Zhao's having the best quality.

4. Chrome Pancake: Choose high-quality mung beans, soak them in water and grind them into a paste with a stone mill. Similar to the traditional pancake method, bake it on a pan over a slow fire to make a pancake shape. It can be cut into pieces and fried, stir-fried, and rolled. It is mostly used for pancakes.

It is braised and eaten in soup. It has a pure and delicious taste. It is eaten in summer to relieve heat and relieve heat. The recipe has been renovated in various restaurants and has become a local delicacy.

5. Fried cake: made of yellow rice on the outside, filled with red bean paste and brown sugar roses on the inside, and fried with soybean oil. After deep-frying, it becomes golden brown, crispy, soft, fragrant and sweet. It is listed as one of the "three snacks of Lingyuan".

Bao, one of the famous delicacies of Shaobing, Fried Cake and Tofu Nao.

6. Cut cake: It is made from washed yellow rice noodles (jiang rice noodles are also used), supplemented with red kidney beans and jujubes, evenly sprinkled on the drawer and steamed. When sold, it is cut with a long knife dipped in water, hence the name cut cake.

The making process is called "Saqie Cake".

When making it, first wash the yellow rice with water three times, using warm water in winter and cold water in summer to remove impurities, dry it appropriately and then process it into fine noodles. When steaming, control the dryness and humidity of the rice noodles and keep the heat uniform. After steaming, the cake will turn apricot yellow.

The pores are white and the skin is shiny. It can be dipped in sugar and eaten hot, fried or made into dishes.

It has the advantages of fresh color, fragrant taste and strong texture.

7. Noodles: Use high-quality buckwheat noodles as raw materials, mix them and put them on the board, roll them into dough pieces about 1.5 cm thick, then use a special noodle knife to directly transfer them to the boiling soup pot, cook them and pour the shredded pork marinated on them.

It is both delicious and economical to eat.

8. Mutton soup: The main ingredient is the meat from the head and hooves, so it is also called "mutton soup".

Cut the cooked head and hooves into shreds, use the mutton bones to cook the old soup and set aside. Place the shredded meat in a bowl and simmer the hot soup. Add pepper, chili powder, minced coriander, mature vinegar and other seasonings before eating.

, the taste is refreshing but not greasy.

Eating mutton soup and sesame seed cakes in a mutton soup restaurant is a unique breakfast in Lingyuan.

Lingyuan snacks have a long history, integrating the food culture of the four ethnic groups: Manchu, Mongolian, Hui and Han. At the same time, they combine local regional culture, inherit ancient history and culture, and form a unique flavor.

One of the outstanding features of Lingyuan snacks is that they adjust with the evolution of the seasons.

When spring returns and the willow trees bloom, traditional snacks such as cold cakes, rice cakes and bee cakes that are popular among the people are on the market one after another.

In the scorching summer, foods such as jelly, small catfish, and bowl weights that can relieve people from the heat become popular.

When autumn arrives with its refreshing golden breeze, noodle tea and almond tea show off their special flavors.

In winter when the north wind blows and the ice and snow fall, snacks are even more colorful.

Steaming mung bean mixed noodles, mutton soup, and noodles are all on the market one after another to help people dispel the cold.