The introduction to Zaozhuang delicacies is as follows: Shy meatballs are a very interesting traditional Han dish originating from Zaozhuang, Shandong.
Chefs call it "Shy Meatballs", while diners call it "Xiaoyao Meatballs" and "Fairy Meatballs".
The reason why it is called "Shy Meatballs" is because the dish is as big as an orange when it comes out of the pot. After it is put on the plate, it gradually shrinks to the size of an egg yolk, just like a shy girl, hence the name, "Shy Meatballs".
Shy meatballs are a very interesting traditional Han dish originating from Zaozhuang, Shandong.
Chefs call it "Shy Meatballs", while diners call it "Xiaoyao Meatballs" and "Fairy Meatballs".
The reason why it is called "Shy Meatballs" is because the dish is as big as an orange when it comes out of the pot. After it is put on the plate, it gradually shrinks to the size of an egg yolk, just like a shy girl, hence the name, "Shy Meatballs".
Xiji mutton soup has a long-standing reputation. It was once known as "the best soup in the world", and now it is also known as "the best soup in Qilu" and "the best soup in China", and is registered as a trademark by the State Administration for Industry and Commerce.
Xiji mutton soup was first discovered by Tang Meixian, a gourmet in Zhenjiang, Jiangnan in the Ming Dynasty, and then became famous throughout the country.
When he got home, he told his children and grandchildren about the experience of drinking Xiji mutton soup. They were so greedy that they salivated, but unfortunately they never had the chance to taste it and couldn't let go.
In June 1998, Tang Yongjiang, a descendant of Tang Meixian, passed by Xiji on a business trip and went straight to the Xiji Mutton Soup Restaurant. He was full of praise for the bowl of mutton clear soup that was served. He also liked the fried mutton tripe, lamb liver, stewed kidney and other dishes.
After a plate of divine dishes, everyone nodded and applauded.
The ingredients used in Xiji mutton soup are freshly grown goats. The meat and internal organs are processed separately. When the flowing water is soaked to a certain extent, it is simmered just right. The bone soup is specially made for broken bones.
The mutton bones of several sheep are mixed and boiled until they are white, without any seasonings. The dish is called mutton clear soup.
This clear soup does not add any seasonings such as salt, vinegar, etc., but it is refreshing and refreshing when you drink it, and it has an endless aftertaste and no smell.
Next, there are ten whole lamb banquets such as stir-frying, seasoning, stewing, and stewing. You will be satisfied after eating for a while and leave happily.
There is a record in "Shuo Yuan·Miscellaneous Words" that "if you don't eat for seven days, you won't be able to eat rice soup or grits".
"Book of Rites·NeiZe" says: "Gritts are made from beef and mutton, three of which are as one, and cut into small pieces. Combine two pieces of rice and one piece of meat as bait and fry them." The "grits" mentioned here are quite similar to today's
mix.
Grit soup can be roughly divided into two categories. One is the "black grits" from Linyi area. When brewing, a large amount of black pepper is added and crushed large bones are added for cooking, so the soup is darker and darker in color.
Thick, spicy, mellow, and endless aftertaste.
Later, it was introduced to other places through Linyi. Due to the darker color of the grits, the local people in some areas could not accept it, so they used white pepper instead. Another kind is the "white grits" grits soup in Zaozhuang and Jining areas, also known as "meat porridge".
A traditional famous food, it is said to have originated in Linyi, and is now a common breakfast for local people.
It has a long history. There is a record in "Shuoyuan·Miscellaneous Words" that "if you don't eat for seven days, the quinoa soup will not be grated."
The soup is not gritty."
"Book of Rites·NeiZe" says: "Gritts are made from the meat of cattle and sheep. Three pieces are made into one, and they are chopped into small pieces. Combine two pieces of rice and one piece of meat as bait and fry them." The "grits" mentioned here are quite
Similar to today's rice dumplings.
Among the 16 varieties listed in "Yizhou Zhi Zhi" during the Kangxi period of the Qing Dynasty, "grilled food" was included.
Xuecheng Grit Soup is a tonic diet originally created by Xuecheng, Zaozhuang City. The main raw materials include: local old hens, wheat kernels, anise, pepper, etc. The production process is special. It puts the raw materials into a special pot.
Simmer for 12 hours.
Fried meatballs filled with soup are one of the famous traditional dishes in Shandong. They belong to Shandong cuisine. They are characterized by yellow meatballs with green middle, fragrant on the outside and soft on the inside, fresh and delicious.
The meatballs are crispy on the outside and filled with soup inside.
Brown in color, fresh and delicious, it tastes better when dipped in five-spice powder.
If pork is cooked properly, it can also become a "medicine for longevity."
After stewing pork for a long time, the fat will be reduced by 30%-50%, unsaturated fatty acids will increase, and the cholesterol content will be greatly reduced.
The chemicals emitted when cooking pork at high temperatures will combine with the carcinogenic chemicals in cigarettes to increase the risk of cancer.
Because Chinese female smokers often cook fried pork when cooking, they are 2.5 times more likely to suffer from lung cancer than ordinary smokers.
It is not advisable to drink a lot of tea after eating pork.
Because the tannic acid in tea will synthesize astringent tannic acid protein with protein, it will slow down intestinal peristalsis and prolong the retention time of feces in the intestine. It not only easily causes constipation, but also increases the absorption of toxic substances and carcinogens, affecting
healthy.
People who are obese and have high blood lipids should not eat more, and do not eat burnt meat.
Zaozhuang is the hometown of spicy chicken in China. Zaozhuang spicy chicken, also known as "Zaozhuang Spicy Chicken", is a unique delicacy in southern Shandong. It is characterized by fresh, spicy, fragrant, bright color and strong taste.
Local free-range roosters are mostly used for cooking stir-fried chicken, among which old roosters and young roosters are the most preferred.
Now the chefs in Zaozhuang have creatively developed a series of derivative dishes: chicken steamed buns, twist spicy chicken, noodle chicken, ground pot pancake spicy chicken, etc.
The Taierzhuang section of the Beijing-Hangzhou Grand Canal in the south of Zaozhuang was a transportation hub for north-south shipping at that time. There was an endless stream of merchants coming and going. Zaozhuang Spicy Chicken was rumored to be a good talk at the time and was highly praised by food lovers all over the world.
Shy fish balls, a traditional famous dish in Tengzhou, Shandong Province, belong to Shandong cuisine. Its characteristics are that the balls are large, beautiful, easy to eat, charred on the outside and tender on the inside, giving people a strange feeling and refreshing enjoyment.