① Japanese meat
"Devil meat", that is, spiced donkey meat, is one of the traditional famous foods in Gaotang County. Because the donkey looks ugly, like the bull's head and horse's face in feudal superstition, it used to be called a ghost, so the villagers in Gaotang County called the processed spiced cooked donkey meat "devil's meat".
Laowangzhai Village in Yin Ji Town has been processing "devil's meat" donkey meat for 200-300 years, enjoying a high reputation both inside and outside the province. The cooked donkey meat processed by Gaotang Food Factory with traditional formula and technology is packed in modern vacuum bags and named "Gaotangzhou Donkey Meat", which is exported at home and abroad.
② Old tofu
Old tofu is also called tofu brain. It is also one of the famous foods of Gaotang.
Gaotang old tofu, tofu is white and bright. Tender but not loose, oily but not greasy, spicy but not choking. From clear to not light. It smells like meat, but it doesn't smell like fish. Put it in a bowl, tofu is like snow jade, halogen is like tortoise shell amber, red is white, red and white, beans, spices, halogen, oil and spicy are all five flavors. Never tire of eating, with a long aftertaste.
③ Luohan cake
Luohan cake is also one of the famous foods in Tang Dynasty, which is called "three cakes" together with Xuan cake and stuffy cake. Luohan cake is a kind of cake. It looks like a moon cake, but it has no stuffing. The skin is soft and crisp with distinct layers. Crispy and delicious, fragrant but not greasy. Luohan cake was produced in the mid-Ming Dynasty, especially in the Qing Dynasty and the early Republic of China, and sold well in Jinan and Tianjin. The ingredients and production of Luohan cake are very particular and strict, and the workmanship is fine. Flour, oil (pig fat, vegetable oil), sugar, essence, jujube paste, hawthorn paste and rose sauce are used as raw materials. When making, the dough is made of oil and flour, and then the pastry is made of flour, lard, sugar and other ingredients. Then, crisp the dough with leather bread, roll several layers with a noodle shaft, and divide it into several pieces as needed; Then roll each piece into a circle and bake it in the oven until the eggs are yellow. This kind of cake is layered like a pyramid, so it is called arhat cake.
④ Xiaotun sugar lotus root
In the old customs of the Tang Dynasty, when the kitchen king ascended to heaven on the 23rd day of the twelfth lunar month, every household bought sugar lotus root, which meant to stick the mouth of the kitchen king and let him speak good things in heaven instead of bad things on earth. There are many places to make sugar lotus root in Gaotang County, and only the sugar lotus root made in Xiaotun, Qingping Town is superior. It has a history of hundreds of years. It is famous for its strict production technology and delicious taste. Xiaotun sugar lotus root is crispy, sweet and delicious, nutritious and easy to digest, and it is a favorite food for children.
⑤ Chen Jing seal characters.
Chen Jing Village in Sanlipu Township has been engaged in making scorpions since the Qing Dynasty. Chen Jing Xunzi is cheap, crisp, salty, oily but not greasy, and it is another famous food in Gaotang.
The main raw materials for stir-frying prickly heat are flour and sesame oil. Production process: Mix flour and a little salt to make soft noodles, take them to the panel and beat them hard. When it falls into the foam-like gap and has toughness, it is kneaded by hand into noodles with a thickness of 1 cm; Then soak the noodles in human oil for about 10 minutes, take them out and roll them with both hands according to a certain routine, from coarse to fine until the thickness is 0.2 cm, which is called wire rod. Then put it in oil and fry it. When it becomes Huang Shi, take it out of the pot.
[6] Clean the falling surface.
Qingping Town produces hollow dried noodles, also known as dried noodles. Thin as pig brown, hollow and slender, it is a traditional food in Tang Dynasty.
Its raw materials are high quality flour and refined salt. 5 kg of flour and 0. 1-0. 15 kg of salt, depending on the season, there is more salt in winter and spring, and a little in summer and autumn. After the dough is made, cover it with a wet cloth for half a day, spread the awakened dough on the chopping board and roll it into a cake with a thickness of 5-4 cm, then turn it around with a knife and rub it into a strip with a width of 3 cm. When the thumb is thick, hang it on two bamboo sticks in turn and put it in the proofing pool to make a long strip. After waiting for 0.5- 1 hour, hang the awakened rubbing strip on a 2.5-meter-high frame and gently pull the bamboo stick at the lower end by hand, so it is called falling noodles.
Don't mix soup when cooking noodles, it will be cooked immediately after cooking. Adding sesame oil, vinegar, monosodium glutamate and coriander flower, it has unique taste, soft and smooth, rich nutrition and easy digestion. It is the best food for children, the elderly, pregnant women and patients.
Once qingping bean jelly
Bean jelly is the main cold food in northwest Shandong, and it is also one of the traditional famous foods in Gaotang, among which the bean jelly in Qingping Town is the most famous.
The main raw material of Qingpingzhen bean jelly is mung bean, which is made into starch, put into a dustpan, stirred with water to form a thick paste, then stirred with boiling water until cooked, cooled and soaked in cold water. Bean jelly is pure as jade, transparent and crystal clear.
When drinking, cut the bean jelly into slender strips. Add carrot and pickle, garlic paste, vinegar and sesame paste, and cook the soup in cold water. Eating heatstroke prevention and cooling is nutritious.
(8) Clear red dates
Qingping black jujube, also known as pit jujube, is carefully smoked with jujube. The production process is as follows: first, choose jujube with big and bright meat, put it in water to cook until the pulp is slightly soft, take it out and dry it. Dig a fumigation cellar, about 2 meters deep and 2-3 meters wide, and lay it 0.5 meters down from the pit. Spread the sun-dried jujube on the sorghum straw foil, the thickness of jujube is about 15 cm, cover the pit with a reed mat, ignite the sawdust at the bottom of the pit, raise the temperature of jujube to 6-70℃, smoke it, and ignite it when the jujube skin is wet.
Qingping black jujube has bright black and purple color, exquisite pattern, easy storage, sweet and delicious taste, rich nutrition, and has the function of strengthening kidney and strengthening spleen.
Bagged chicken
The colors of the cloth bag chicken are yellow and red. The whole chicken is complete and contains eight treasures. Like a live chicken lying on a plate, it has beautiful shape, delicious taste, rotten but not greasy, and unique flavor. It is one of the famous foods in Gaotang County. A raw chicken weighs about 1 kg. The ingredients are lean pork, ham, sea cucumber, magnolia slices, dried seaweed, mushrooms and fungus; Seasoning pepper oil, soy sauce, refined salt, cooking wine, monosodium glutamate, water polo powder, soup stock, onion, ginger, oil, etc.
Bagged chicken is finely made. First, live chickens are slaughtered, molted and washed, and a two-inch mouth is pulled between the shoulders of the chickens along the cheekbones. Pull out scissors from the mouth, open the skin from the incision, take out the skeleton and leg bones, and keep the chicken skin intact to form chicken buns; Then diced pork, stir-fried with onion and ginger in oil, added with salt and soy sauce, put into chicken with sliced ham, sea cucumber, auricularia auricula, mushroom and magnolia flower, and fixed the incision with a bamboo stick. Don't talk less about the soy sauce on the chicken. Put it on the hedge and pour hot oil with a spoon until the chicken turns light red. Then put the chicken back in a big soup bowl. Add broth, soy sauce, cooking wine, salt, onion and ginger slices, and steam in a cage until half cooked. Turn the chicken over, steam it and take it out. Pour out the original soup, put the chicken back up on a plate, straighten the chicken head, press the legs down, put some magnolia slices and ham slices on the chicken, remove the onion and ginger from the original juice, boil it, hook it with starch, and add pepper oil and monosodium glutamate to serve.
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