Anshan is a prefecture-level city in Liaoning. It has a long history and is known as the "cradle of China's steel industry." Let's see what special snacks Anshan has?

One of Anshan's specialties ：Spicy fish noodle skin

Spicy fish noodle skin is a traditional snack in Anshan, Liaoning Province. It is a delicacy made of skinned herring meat and dried vermicelli skin as the main ingredients, and is supplemented with soy sauce, sweet noodle sauce, sesame oil and other ingredients. , the noodles taste smooth and the taste is fresh and slightly spicy.

Anshan Specialty 2: Haicheng Pie

Haicheng Pie is a traditional snack in Anshan, Liaoning Province. It has a very long history and is a daily food for local people. Its preparation method It is not complicated. It uses pork or beef, flour as the main raw material, warm water to knead the noodles, and more than ten kinds of spices to cook. It is made using traditional production methods. The resulting Haicheng pie has a thin and tender crust and a fragrant inside. The filling is delicious.

Anshan Specialty Three: Sweeping Sleeve Soup

Shuixiu Soup is a traditional snack in Anshan, Liaoning Province. It is a Northeastern cuisine. It uses fat and lean cooked pork, eggs, and water starch as the main raw materials. Made using traditional cooking methods, the soup is bright, delicious and rich in nutrients.

Anshan Specialty Four: Small White Crisps

Small White Crisps are a traditional snack in Anshan, Liaoning. It has a very long history. Legend has it that it originated during the Daoguang period of the Qing Dynasty. Its production technology Fine, it uses low-gluten flour as the main raw material, raisins, preserved fruits, osmanthus, etc. as seasonings, and is made using traditional production methods. The resulting small white pastry has a fragrant filling, is soft in the mouth, has distinct layers, and is white in color. , various patterns.

Anshan Specialty Five: Red Blood Sausage

Red blood sausage is a traditional snack in Anshan, Liaoning Province. It has a long history. Its production process is very delicate, using sauerkraut, pig blood, and pork belly. As the main raw material, it is made using traditional production methods. The red blood sausage produced is fresh, delicious and nutritious.