Shanxian Mutton Soup is made from local high-quality goats, a reasonable combination of fresh meat, skeleton and condiments, and high temperature to emulsify the oil.

Its main feature is that the soup is thick and white without any oily appearance, it is delicious and delicious, and it is not greasy.

Add oil to prevent adhesion.

Pour the oil into the pan until it is 50% hot. Pull out one end of the noodles to prevent them from falling apart. Another person uses a reed pole to remove the bun base, slowly stretch it to 12 cm - 15 cm, put it in the oil pan and swing it appropriately.

After frying for a while, pull the reed rod out from the middle of the dough to make it look like a tile. Take it out when it turns golden in color.

It is beautiful in appearance, crispy and delicious, and can be eaten charred or soaked. It is best served with porridge and is generally eaten as breakfast. It is also often used as a gift for visiting relatives and friends. Xujia Diaolu Shaobing, a single county, is famous for its

Tools, workmanship, styling.

Wei Kou is different from other "noodles" and was named a "traditional famous food" by the industrial and commercial department.

Xujia Diaolu Shaobing was founded in the early 20th century and has a history of nearly a hundred years.

Fried buns are one of Shanxian's famous dishes, and Liu Yushou's Luo family in several counties is the best.

It is divided into two types: meat and vegetable.

Meat stuffed buns are mainly stuffed with mutton puree, with various auxiliary ingredients, and are wrapped into a crescent shape.

The vegetarian stuffed buns are stuffed with leeks, eggs, and tofu slices and wrapped into an oval shape.

Both meat and vegetable buns are made of fermented dough.

After wrapping the stuffing, place it in a pan, pour it with water paste, boil it over fire and simmer it dry, then add sesame oil and fry it until it is shiny on the outside and charred and crispy in the mouth.

Shanxian Mi Sandao, founded in the late Ming Dynasty, has long been famous for its excellent color, aroma, taste and shape, and is deeply loved by people in the four provinces of Jiangsu, Shandong, Henan and Anhui.

Shanxian Misandao uses fine flour, vegetable oil, sugar, honey, osmanthus, sesame seeds, etc. as raw materials, and is refined through a series of processes such as dough kneading, shaping, frying, and slurrying.

The product is rectangular in shape with two knife marks in the middle. The paste and sesame are evenly adhered, and the surface is bright and translucent, with a brownish-yellow color.

The food is sweet and delicious, crispy and delicate.

Xinglong Pastry Some older people remember that Shanxian's "Henglong Pastry" was famous both inside and outside the county for its beautiful shape, fine production, sweet taste and rich nutrition.

However, this kind of food has disappeared from the market for quite some time. Speaking of which, people often miss this "time-honored brand".

After the reform and opening up, the Ma family in Xiguan opened the "Xinglong" pastry factory. They hired the old master chefs of "Henglong" and inherited the traditional craftsmanship of "Henglong pastry". Their products allow people to capture the traces of "Henglong pastry" back then.

"Xinglong Pastry" currently has more than 20 varieties.

In addition to some traditional pastries, some unique "specialty" pastries are also developed.

Sesame slices, also known as Jiaoqie, have a long history of production in Shan County. They use high-quality white sesame, soft white sugar, maltose and other raw materials, and adopt traditional techniques - peeling sesame seeds, boiling pulp, sizing, pressing, slicing, etc.

Made through refined processes.

The product is as thin as white paper, crystal clear, crispy and delicious, crisp but not sticky, and has a long aftertaste.

Its products are rich in nutrients and have the functions of moistening the lungs and nourishing the stomach after eating.

Baishoufang Mutton Soup House Shandong Baishoufang Food Co., Ltd., while developing and producing Baishoufang solid mutton soup products, has also built a high-standard Baishoufang Mutton Soup House and Baishoufang Mutton Soup Training Base for the country.

To carry out chain franchise business, the head office provides the nationally famous "Baishoufang" brand and excellent semi-finished products, and is responsible for training chefs and waiters. Through franchising, the delicious and delicious Baishoufang mutton soup is promoted nationwide.

Display of 72 kinds of mutton soup. Baishoufang mutton soup is white and milky, fresh and fragrant, not fishy, ??not smelly, not greasy, not greasy, and unique.

It has many names and different varieties.

The fat one is greasy and seborrheic, and the thin one is white but red.

Tianhua soup is a brain-boosting product, suitable for middle-aged and elderly people and people with neurasthenia; Koutiao soup strengthens the body and replenishes blood, which is most suitable for recovery from illness; belly soup can be chewed slowly and slowly, and milk dregs soup is crispy and sweet, and there is also a hornet's nest.

There are 72 kinds of soup, Sankongqiao soup, waist flower soup, lung leaf soup, fat and thin soup, etc., all with unique and wonderful flavors.