Ma steamed dumplings

Formerly known as Majia steamed dumplings, it is a special Hui snack in Shenyang, which was created by Ma Chun in the first year of Jiaqing, Qing Dynasty (1796). Used for scalding noodles with water, and rice flour for blowing. Beef from waist pit, purple cover and fork is selected to be chopped and stuffed, and seasoning is added and stewed with clear water to form sparse "water-hurting stuffing". Leave a big tassel when wrapping the skin and pinching the bag, and steam it on the drawer to eat. It has bright skin and tendons. The stuffing is loose and mellow.

Laoshanji Haicheng Pie

is a traditional snack in Shenyang. It was created by Mao Qingshan in Haicheng County, Liaoning Province in 192, and moved to Shenyang in 1939. Mix flour with warm water, choose pig and beef to make mandarin duck stuffing, simmer the stuffing with more than ten kinds of spices and boiled juice, choose seasonal vegetables to adjust the stuffing, and match the meat and vegetables. High-grade varieties stuffed with shark's fin, sea cucumber, prawn, scallop and chicken breast are more delicious. The cooked pie is round and yellow, fresh and delicious, and it is best to dip it in garlic paste, Chili oil and mustard paste.

Laobian jiaozi

is a famous snack in Shenyang. It was introduced to Shenyang from Hebei Province in the eighth year of Qing Daoguang (1828). Stir-fried minced pork, simmered with chicken soup or bone soup, mixed with seasonal fresh vegetables to make dumpling stuffing, and wrapped with refined flour mixed with boiled lard to make steamed dumplings. Jiaozi, the old frontier, has a fine selection of materials, with a wide range of materials, many varieties and good taste.

Li Liangui bacon pie

was created by Li Guangzhong (whose birth name is Lian Gui) in 1842 and introduced to Shenyang from Lishu County, Jilin Province in 195. Fresh pork is selected for bacon, rinsed with warm alkaline water, soaked in clear water for 6-1 hours, then cut into cubes, cooked in old soup, and smoked with brown sugar. The cake is added with broth, salt and seasoning into flour to form a soft dough, which takes a little longer to wake up, and is rolled with oil, overlapped and rolled several times, and baked into cakes. It is characterized by fat but not greasy bacon, thin but not firewood, thick incense and red color; The pie is yellow and fragrant, with many layers of soft inside and crisp outside.

Yangjia Hanging Furnace Cake Egg Cake

was created by Yang Yutian in Taonan County, Jilin Province in 1913 and introduced to Shenyang in 195. The hanging furnace cake is baked and branded on a charcoal stove, cooked and baked, showing tiger skin yellow, distinct layers, tender outside and fragrant and delicious. Stir the egg cake with fresh eggs and water, steam it on the drawer, then pour the cake brine, sprinkle with shredded chicken, and add Chili oil and garlic. The cake is tender, salty and delicious.