Weifang snacks 1 Mung bean cake is produced in Jingzhi Town, Anqiu City, with a history of more than 200 years. It is characterized by unique craftsmanship, unique flavor, light yellow color, soft structure, elasticity, sweet taste, melts in the mouth, and

It can relieve heat and detoxify, clear the lungs and relieve phlegm.

There are two types: single material and full material.

The single ingredient is made of mung beans and white sugar.

Cook the mung beans and dry them, peel them, grind them finely, add sugar and mix thoroughly, sieve them in a special square steamer with a fine sieve, press them evenly with a copper spatula, cut them into suitable rectangular shapes, steam them and serve. Mung bean cake with all the ingredients.

Add green and red shredded silk, rose jam, walnut kernels, orange cake and other condiments to create a multi-flavored dish. Elderly people and those who prefer light meals will feel fresh and refreshing.

2. Golden Noodles Golden Noodles originate from Jingzhi Town, Anqiu and have a history of more than 300 years. They are named after their yellow color and thin threads, which are like gold threads.

Golden silk noodles are made of refined flour, eggs and salt. First, break the eggs into a basin and mix thoroughly, then add refined flour and salt, mix into a hard dough, roll it into a transparent pancake, cut it into thin strips, and add chicken soup after taking it out of the pot.

Inside, add an appropriate amount of vinegar, sesame oil, dried shrimps, pepper noodles, minced Chinese toon, coriander stems or young leeks and other condiments.

The gold thread surface is light yellow in color, as thin as gold thread, moderately soft and hard, and fragrant and delicious.

3 Zhipan Roast Pork It is said that Zhipan Roast Pork began in the Ming Dynasty. The roasted pork produced in Zhipan Village, Anqiu City, is fat but not greasy, oily and refreshing, and has a faint and unique smoke aroma when eaten.

The main ingredients are pig head, intestines, tripe and other internal organs and hooves.

When making, lightly rub it with fine salt several times, then put it into the original soup pot and cook for about two hours. When cooking, add bean paste, amomum villosum, cinnamon, star anise, fennel and other seasonings packed in gauze bags.

Remove the cooked meat and place it in the pot without adding water. Reduce the pot over high heat, then sprinkle brown sugar and rice bran on the bottom of the pot, and smoke the meat until it turns orange with the rising smoke in the pot.

4 Linqu Whole Sheep Feast Linqu Whole Sheep Feast is a banquet that uses different cooking methods to make a variety of dishes based on the different distributions of muscle tissue in various parts of the whole sheep trunk.

If the back and buttocks have more muscle tissue, they can make mutton antler, fried mutton, muxu mutton, pot-roasted mutton, gongbao mutton, clear soup, etc.; if the abdomen, head, and limbs have less muscle, they can make it.

It can be made into sweet and sour lamb chops, sauced lamb chops, roasted lamb head, grilled lamb trotters, braised lamb legs, etc.; the offal products can be made into braised smallpox, braised lamb liver, fried kidneys, mixed lamb tripe, etc.

The characteristics of the whole sheep feast are that it is famous for its mutton, delicious food and unique flavor. It is made by frying, boiling, popping and burning, and the taste is crisp, tender and refreshing;

5 Harmony.

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The word "和" should be pronounced with four tones of "huo" 6 Chaotian Guo originated from the folk morning market during the Qianlong period of the Qing Dynasty.

At that time, the farmers going to the market in Weixian County could not get hot meals, so someone set up a large iron pot in the market to cook vegetables and hot meals for passers-by. Because the pot had no lid, people called it "Chaotian pot".

Pork offal, meatballs, dried tofu, etc. are cooked in the pot.

When the soup is boiling and the meat is tender, the customers sit around the pot and the chef ladles out the hot soup, adds some coriander and soy sauce, and prepares thin pancakes for their own use.

Then, according to the customer's requirements, the intestines, tripe, etc. are chopped, placed on the cake, pinched with fine salt, rolled into a fire tube shape, and delivered to the customer.

Because it is economical and affordable, and the broth can be drank and scooped, it is very popular among the people.

After continuous improvement, Weifang Chaotian Hotpot was recognized as "Chinese Famous Snacks" and "Shandong Famous Snacks" by the China Cuisine Association and the Shandong Provincial Department of Trade in 1997.

With the development of business, Chaotian hotpot has spread throughout the city and has now developed into "Chaotian Banquet".

This feast uses chicken and donkey meat simmering soup, mainly boiling whole pigs, including pig head, liver, lungs, heart, tripe and intestines, and is served with sweet noodle sauce, vinegar, soy sauce, pickle strips, pepper, green onions, ginger,

Star anise, cinnamon, salt, coriander, sesame oil, green radish strips and more than a dozen kinds of condiments and cold dishes.

Diners sit around a special dining table. In the center of the table is a large pot with a diameter of 50 cm and a depth of 65 cm. The mouth of the pot is flush with the tabletop, and there is special fuel at the bottom of the pot.

There is a gap in the round table, and the waiter is at the gap, scooping out and cutting the meat from the pot according to the customer's requirements. 7 Ma Song Cake, a famous dish in Changle, comes from Ma Song Village, Ma Song Town, Chang Le County.

It has a history of more than 200 years. It has lasted for generations and never gets tired of you after eating it for a long time.

In 1997, it was recognized as "Chinese Famous Snacks" and "Shandong Famous Snacks" by the China Cuisine Association and the Shandong Provincial Department of Trade.

Mixing dough, rising dough, and rolling are the three main processes in making Ma Song cake.

Use a moderate proportion of warm salt water to stir the high-quality flour into a dough, knead it repeatedly, and cover it with baguette when the texture becomes smooth.

When the dough seems to be runny but not runny, transfer it to the dough counter and tear into small pieces.

After flattening the small dough, combine it into three layers. Apply peanut oil on both sides of the middle dough, and then roll it out to make it as thin as a copper coin and shaped like a disk. Place it on an iron spatula with moderate heat. When the color is white with yellow, remove it.

Let cool and serve.

The characteristics of Ma Song Cake are finely chopped roasted flowers, cooked but not mushy, bright in color, soft and fragrant, rich in oil but not greasy, slightly salty but fragrant, appetizing, and you will never get tired of eating it.

8 Shaobing Weicheng's Shaobing is baked into two layers. The surface is covered with sesame seeds, bulging, crispy and fragrant.

The bottom layer is flat and crispy, and will become soft after being left for a while. This is how to eat it after it becomes soft.

There are many varieties of Weicheng sesame cakes, such as crisp sesame cakes, small slices of sesame cakes, mutton sesame cakes, pepper meat sesame cakes, fat baked sesame cakes, etc., with different flavors.