laobian dumplings
Laobian jiaozi is the most famous flavor brand food in China with a long history of 170 years. Jiaozi, the old side of the production, is famous at home and abroad for its thin skin, big stuffing, delicious flavor, rich and not greasy, soft and chewy. After careful research by several generations of famous teachers, Laobian jiaozi has developed into a jiaozi made by 100 in different ways, such as seafood, meat and vegetarian fillings, and has developed and shaped dumpling banquets of different grades. The reason why Laobian jiaozi enjoys a long-standing reputation is mainly because of its exquisite selection of materials, exquisite production, unique shape and fresh taste. Its uniqueness lies in the stuffing and leather making.
"The best old friend in the world" is a banner inscribed by Mr. Hou, a famous crosstalk master, when he came to perform in Shenyang. Jiaozi, the old frontier, is well-deserved, with a long history and unique flavor. It is famous for its thin skin, large stuffing, unique shape and mellow taste, and it is the top food in jiaozi.
The founder of Laobianjiaozi was named Bianfu, who moved to Shenyang from Hebei in 1829. At first, he only built a very simple stall bed near Xiaoqinqiao, commonly known as "horse rack", and sold it while making it. The store number is "Bianjia Dumpling House". /kloc-in 0/870, Bian Degui, the son of Bian Fu, followed in his father's footsteps, and "upgraded the technology" of "Laobian jiaozi". After special research, Bian Degui changed the ordinary fried stuffing into soup fried stuffing, making it loose and chewy, delicious and forming a unique flavor. From then on, "Old Border jiaozi" became a hit and became a well-known delicacy. 1940, Bianlin, the third generation descendant of Laobianjiaozi, moved Laobianjiaozi to the most lively north market in Shenyang at that time, making "Laobianjiaozi" famous in Northeast China. Jiaozi in the old frontier is not only famous all over the country, but also overseas. When you come to Shenyang, you must try Old jiaozi. There are many shops in the Jiaozi Pavilion on the old side.
Li Liangui smoked bacon pancakes
Li Liangui bacon pancake was founded in 1842 and has a history of more than 60 years. At that time, it was located in Lishu County, Jilin Province, and it was famous and prosperous, mainly engaged in sauced meat, cakes and alcohol. Because the Li family's sauce meat is clean and rotten, and the pie is soft, clear and crisp, it is often full of guests in Lishu Town and is very popular with the masses. 1937, Li Liangui's son Li Yao went to Siping City, Jilin Province.
Li Liangui smoked bacon pancakes
Set semicolon. After liberation, in 1950, Li Chunsheng, the son of Li Yaozi, inherited his ancestral business and moved Li Liangui bacon pie to Shenyang with an altar of soup on his back. Since then, Li Liangui bacon pie has taken root and sprouted in Shenyang, becoming a famous and unique flavor in Shenyang. In order to keep the traditional characteristics of Li's bacon pie, Li Chunsheng is meticulous in making and selecting ingredients. When he chooses pork, he doesn't need a bloody neck or stomach. He used fresh fat and thin pork from the front trough to the ribs, then washed it with warm water and alkali, and soaked it in clear water for 6,654,38+00 hours to remove blood stains and foul smell, then cut it into cubes and put it in a pot for stewing. In summer and autumn, fennel will be added to make the sauce meat more tender and delicious. At the same time, pour the broth, boil it over high fire, and simmer it over low fire, so that the meat can be turned up and down, and foam can be thrown out in time. When the meat is cooked, take it out, drain the oil, and dry it with brown sugar in a smoking pot for smoking. Cake is made by adding broth, salt and seasoning to flour to form soft dough. Wake up for a long time, roll oil. It was rolled several times and then baked into a cake. Its characteristics are that bacon is fat but not greasy, thin but not firewood, fragrant and red; The pie is yellow and fragrant, soft inside and crisp outside with many layers. He succeeded Li Fuzhou, a master cook in China and an excellent model worker in Shenyang, and continued to carry forward the traditional craft, developing bacon ingredients into 12 kinds. According to the taste of modern people, the sweet noodle sauce was reformulated, and the taste was adjusted with lotus seed and egg drop soup to make it taste better. Li Liangui, Shenyang, fragrant and delicious "Big cakes roll bacon, the more you eat, the less you eat" has become the jingle of Shencheng people.
Original Zhai roast duck
Yuanweizhai can only be regarded as a little brother compared with other "time-honored" restaurants in Shencheng, but it has a history of more than 70 years, and it also has its own origin: "Yuanweizhai Roast Duck Restaurant" originated from Beijing Puyunlou Roast Duck Restaurant during the reign of Qing Qianlong. 1930 Wang Denglai, Yuan Jinkui, etc.
Nine brothers opened a semicolon in Fengtian, still named Puyunlou Roast Duck Restaurant, and renamed it Xinweizhai Roast Duck Restaurant on 1953. It is the earliest professional roast duck restaurant in Shenyang, which can be regarded as the originator of Shenyang roast duck. Yuanweizhai Roast Duck Restaurant was founded on 1999 by Lin Yuan, the son of Wang Denglai's great apprentice and national first-class roast duck chef Yuan Jinkui.
Today, this old shop with a history of more than 70 years has not been forgotten by history, but its business is getting more and more prosperous. It was awarded as a famous flavor store in Shenyang in the fourth selection of famous flavor stores in Shenyang. At the first China Food Festival, famous dishes were exhibited and evaluated, and white duck breast, emerald duck tongue and fruit-wood roast duck won the gold medal, while fried duck and fried duck won the silver prize. ...
Jiatan meat restaurant
Jiatan meat restaurant
As early as the early 1990s, the gourmet jar meat restaurant was located in the snack street at the south gate of Bayi Park in Heping District. It is already a highlight of Shenyang-style snacks! Later, because of the transformation and relocation of snack street. The hotel is now located in the first room in the southwest corner of the intersection of Kunshan Middle Road and Jialing River Street, the south gate of Ophthalmology Department of the Fourth Hospital of Huanggu District. It is difficult to find a table at noon and at night. Features of Youshi Tanrou Restaurant: Pork belly, stewed sauerkraut, spicy dried tofu, steamed pig blood, Four Joy Meetballs, secret herring, braised fish white, blood sausage, braised pork intestines, all kinds of stir-fried stews, rice and bean rice, etc. This is a must. Over the years, it has maintained its traditional flavor and won the praise of many customers! Gourmet jar meat is the most distinctive snack in Northeast China. Director of Liaoning Hotel Industry Association.
Yang Jia hangs luobing and egg cakes.
Yangjia diaolu pancake
19 13 was created by Hebei native Yang Yutian in Taonan, Jilin. At that time, it was named Yang Bing. As the business of Yangjia Cake Shop is booming and expanding, it came to Shenyang as 1950 after liberation. In order to improve the management of a single variety, the chicken silk flower hat egg cake was added. Since then, Yang's baked wheat cakes and egg cakes have become famous in Northeast China. Yangjia hanging furnace cake is made of warm water, and the temperature of water and the amount of salt increase or decrease with the change of seasons. After the cake slices are rolled out, they are baked in a charcoal stove, baked on the top and branded on the bottom, and completely baked. The finished product is round and flat, tiger skin color, distinct layers, tender outside and fragrant inside, and delicious. Egg cake, cooked with minced meat, fresh mushrooms, fungus and dried seaweed, thickened with soup, poured on the egg cake, made into the shape of a flower hat, and then put shredded chicken on it to eat with the cake, which has a unique flavor. Pickled fresh cakes are tender, fragrant and mellow, and they are icing on the cake when eaten with Chili oil and garlic paste, which has a unique flavor.
Baofayuan four absolutely dishes
Shenyang Baofayuan Boutique was founded in the first year of Xuantong (1909) and has a history of hundreds of years. At that time, there was a farmer named Guo in Beitang Village, Ninghe County, Hebei Province. In old China, there were Guo and Guo Junrui. Due to the chaos in my hometown, people don't have
Talking about life, he "ran around" and came to settle outside Shengjing to make a living. At first, the two brothers opened a small restaurant outside Xiaodongmen, Shenyang, called Baofayuan, which means to cherish and get rich. However, since its opening, business has not been as prosperous as expected. In the past few months, this hotel has hardly made ends meet. At that time, there was a lot of business around Xiaodongmen, so it was not easy to stand here and prosper. After careful consideration, the two brothers chose raw materials such as pork liver, pork loin, lean pork and eggs according to the taste of the northeast people. After careful selection and ingredients, the above good knives have made dishes with good color, flavor and taste.
The four unique dishes in Dongguan ordered by Zhang Xueliang in those days: fried meatballs, fried liver tips, fried kidney flowers and fried yellow flowers, which are still today's signature dishes. The fried meatballs are "tender outside" and "rich in taste"; The liver tip is "smooth and tender"; Waist flower is "crisp"; Surprisingly, the yellow flower turned out to be an egg cake.
Shenyang huitou
Xieshunyuan huitou
Present name: Xie Shunyuan Huitouguan
According to legend, during the Guangxu period of the Qing Dynasty, a family named Jin opened a biscuit shop in the north gate of Shenyang to make a living. Business has been bad because of poor management. One day is the Mid-Autumn Festival, and business is even more depressed. At noon, no diners came to the door, and the owner was at a loss. So he took out a few copper coins from the iron box, bought some beef, chopped it into meat at home, rolled it into thin skin, wrapped it in folds, and prepared to eat it for himself. At this time, a messenger suddenly came in from the outside, and when he entered the store, the food branded in the pot was novel in shape. I tasted it once and it was delicious. The messenger immediately told the shopkeeper to bake another box and send it to the inn. After eating, everyone exclaimed in unison. Since then, this kind of food became famous for a while, and the government and people rushed to buy it, and the business was booming, so it was named "back".
Xie Shunyuan, a century-old shop, is famous for its signature dishes. After several generations of inheritance and development, Xieshunyuan Huitou Pavilion has become one of the symbols of Shenyang cuisine.
Lao shan Ji hai cheng pie
The old pheasant Haicheng School is a traditional snack in Shenyang, which was founded by Mao Qingshan in Huoshenmiao Street, Haicheng County, Liaoning Province on 1920. The famous mountain Laoshan Ji Pie Shop in Shi Mao was named after its name and moved to Shenyang on 1939. Haicheng pie, warm water and noodles, pigs and cows as mandarin duck stuffing. Take more than ten kinds of spices to cook, and take juice stuffing to cultivate their taste. Vegetable stuffing is made of bean tooth, leek, cucumber, green pepper, pumpkin, celery, cabbage and so on with the change of seasons. , so that the meat and vegetables in the cake stuffing are matched and the color is appropriate. High-end products are also stuffed with shark's fin, sea cucumber, prawns, scallops and chicken, which tastes more delicious. The finished pie is round yellow in color, crisp and tough in skin, tender and refreshing in filling and full of fragrance. With garlic paste, Chili oil, mustard sauce, etc., it is more delicious and palatable. With eight-treasure porridge, it is refreshing and delicious, and has a unique flavor.
That restaurant has white meat and blood sausage.
Present name: Old Courtyard
Located on the west side of the Forbidden City in Shenyang, the museum is famous for its Manchu banquet, white meat and blood sausage in the vast areas of Baishan and Heishui. Its predecessor was Jixing Hotel, located near Kuixing Building along Xiaohe River, which mainly engaged in local dishes in Northeast China. Later, due to the addition of white meat and blood sausage, this hotel gained great fame. 1872, Manchu chef Najiyou opened a restaurant specializing in white meat and blood sausage in Dadongmen, and named it after it. Because of his careful selection of materials and meticulous production, his reputation is getting higher and higher. His white meat must be hard-ribbed meat made of newly slaughtered fat pigs, seasoned with white water, boiled with quick fire and simmered thoroughly with low fire, so that the fat will not be greasy. His blood sausage must be filled with newly slaughtered pig blood, with appropriate amount of water and seasoning, and the taste is fresh, tender and rich. White meat and blood sausage dipped in garlic paste, leek sauce or Chili oil will remain on the teeth and cheeks for a long time. Especially in the severe winter season, if cooked with shredded sauerkraut, the soup will be very crisp and have the effect of driving away cold and warming the body. 19 14 years, the descendants of Nashi rebuilt the entrance of Nawan Pavilion in the footsteps of their ancestors, becoming a famous shop that was all the rage in Fengtian at that time and frequented by dignitaries. 193 1 year, the Japanese invaders occupied Shenyang, and the business of that museum became increasingly depressed and there was a tendency to close down. In order to maintain their ancestral business, the Na brothers moved the museum to Beijing. After liberation, the government invited the old man Na Wengui back to Shenyang to reopen the museum in 1957. Now the headquarters has moved to Tiexi, Guan Ning, focusing on farmers' customs.
Songjia wonton
Song's wonton was once very popular in the south gate of Bayi Park in Heping District. Dozens of people lined up just to eat a bowl of wonton, and the restaurant was full of scenery. There are few varieties of wonton in Song family, and the fish stuffing and seafood stuffing have unique tastes. Wonton is cooked now. Now the Song family wonton has opened another branch in Da 'nan Street.
Xita cold noodles
South Korea's West Tower cold noodles are made by instant pressing, which is flexible, tender, spicy and refreshing. Xita Cold Noodles Restaurant changes its ticket at the window just like the dining hall it goes to, and you must turn on the sound when you speak, otherwise you can't hear it. "West Tower Cold Noodles" is the best cold noodles in Shenyang. Xita cold noodles are Korean cold noodles made of flour and starch. They are now squeezed into boiling water, picked up with special boiled cold noodle soup and sprinkled with special Chili powder according to personal taste. Cold noodles are just soft, cold noodle soup is cold and refreshing, and eating a bowl in winter season is cool to the bottom of my heart, and my heart is warm; Have a bowl to quench your thirst in summer. Coupled with some spicy cabbage, it is even more different. Xita cold noodle restaurant is crowded with people every day. If you want to enjoy a bowl, I'm afraid you'll have to wait in line for a while to eat it. The taste is really different and it's worth visiting. The most authentic one in this city is the West Tower.
Korean roast beef and cake
Roast beef: remove fascia and fat from fresh beef, cut into pieces, add vinegar, soy sauce, minced garlic, white sugar, pepper, monosodium glutamate and sesame oil, mix well, and prepare soy sauce, pepper, white sugar, white vinegar, minced coriander and garlic respectively, put them in a small bowl, put a charcoal stove in the center of the table, put iron grates on it, and pick up the meat pieces with chopsticks.
Cake-making: Cake-making is to soak steamed glutinous rice, put it on a chopping board and beat it into a rice cake shape with a mallet, with bean paste stuffing and sugar in the middle. It's sweet and delicious.
Zhangjiuli red-cooked chicken
Zhang Jiuli is an old man whose ancestral home is Laizhou, Shandong. When I was a child, my family was poor and I grew up eating hundreds of meals. When I was sixteen, I came to Qingdao as an apprentice alone. With that tenacity and care, I learned a set of skills for cooking roast chicken very early. Later, as a large number of people flocked to Guangdong, they settled in Shenyang and found jobs. 1982, with the spring breeze of reform and opening up, Lao Zhangman Jiuli, who is over 60 years old, couldn't sit still because of his natural strength. In order to make his family live better, he restarted his career when he was young-processing roast chicken. At the beginning, Zhang Jiuli, an old man, could only take a few relatives from his hometown and build three simple houses in an abandoned open space, so a temporary small workshop was born. Although it is a small workshop, Lao Zhang Manjiu has never relaxed the management of each process. From live chickens to finished chickens, the seven procedures are strictly implemented one by one. The ingredients are sufficient, the chicken is cooked and rotten, and the fragrance is straight through the chicken bones. From the appearance of roast chicken, the color of chicken is golden, the chicken body is complete and beautiful, and the meat is rotten. Cook chicken. The weight will be reduced, and it will consume manpower and cost. In this regard, Lao Zhangman Jiuli said: "Doing business pays attention to credibility and cannot be a profiteer." Over the years, he said so and did the same. A roast chicken shop with trolleys as shelves and glass cabinets in Dadongmen market has gradually attracted many consumers. The sales volume of products has also gradually increased, from the initial dozen to dozens every day, and now the daily sales volume is about 2000. The unified logo of Zhang Jiuli's roast chicken shop has been printed in the eyes of consumers.
Big stage fried cake, dough twists
The Grand Stage Twist was originally named "Zhang Twist" and was founded by Zhang Xingde in Tuozi Village, Huangsha, taian county on 1926. 194 1 year, Zhang Xingde led his family to Shenyang and opened a twist workshop in Xiaodongmen. Soon, his son Zhang Hanyu took charge of the business and moved to the vicinity of 1948 Grand Stage Theatre. Because of its unique flavor, people call it the big stage twist with the passage of time. In the memory of the old people, the crisp big stage twist is unparalleled in today's cuisine. At first, the sales point of the big stage twist was placed in the alley on the west side of the big stage. Later, with the booming business, the big stage twist began to have its own shop and no longer set up stalls for sale. The old man nearby recalled: "At that time, everyone was waiting in line to buy twist. How brittle is this twist? " You may not believe it. A twist broke in less than half a meter. "
The same as the big stage twist is the big stage fried cake. It was founded by three brothers Zhao Dianfeng in 1945. Crispy outside and soft inside, with sweet color. It is a brand-name flavor food popular with customers, and it is named because it is sold near the big stage.
Shenyang small potato
1989, Liu Xin, a 24-year-old stevedore of Shenyang Fuel Company, was "unfortunately" laid off. Because Liu Xin is a "good cook", in order to make a living, Liu Xin and his wife tried their best to open a cold noodle restaurant in Taiyuan Street. As soon as this small shop named Yuanlin Cold Noodle Restaurant opened, it attracted tourists from all directions with its benefits, cleanliness and enthusiasm. One day, when Liu Xin was walking in Taiyuan Street, he heard two people walking in front of him say, "Go to Lin Yuan to eat small potatoes." They opened a cold noodle shop, but they said they would eat small potatoes, which inspired Liu a lot. He learned that his "little potato" was very popular. The next day, Liu Xin renamed Lin Yuan cold noodle restaurant "Little Potato" pickles restaurant.
Small potatoes are a specialty of Northeast China. It is much smaller than ordinary potatoes, but its fragrance and nutritional value are much higher than big potatoes. Because of the high yield of this variety, many people planted it, and careful Liu Xinhui immediately took aim at it. Liu Xin visited and inspected everywhere, collected folk cooking skills of small potatoes, removed the rough and refined, carefully pondered, made a stewed small potato juice with a variety of medicinal materials, and added soy sauce, pork belly and coriander to stew. The dish "Small Potato" not only has the characteristics of big bowl dishes in Northeast China, but also tastes better than big bowl dishes in Northeast China. This dish became an instant hit and was warmly welcomed by people. Guests often stand outside the store waiting for meals. Later, Liu Xin took small potato pickles as the leader, selected vegetables that people often eat in daily life as the main ingredients, highlighted the characteristics of full color, flavor and palatability of salt, and produced five categories 150 varieties of small potato pickles series by using cooking methods such as sauce, stew, mixing and frying. "Small potato" fascinates all customers, and there is such a mantra: "There is not enough food, Shenyang small potato." For a time, small potato food was all the rage in Shencheng, and the business was hot.
Chicken Wei pulled noodles
In Shenyang, chicken-flavored Lamian Noodles and chicken rack are very popular with diners.
The chicken flavor of Shenyang, Lamian Noodles, has always been very popular. The reason is that it tastes good and is cheap. In Shenyang, there are three famous chicken shops in Lamian Noodles: Minjia, Old Driver and JOE. In the late 1980s, JOE chicken-flavored Lamian Noodles and old driver ramen restaurant appeared in Tiexi District and Shenhe District respectively. These two noodle restaurants mainly deal in chicken rack and Lamian Noodles. As soon as these two noodle restaurants appeared, they were welcomed by their fans. Development has mushroomed. At that time, the impression was that you could have a good meal by ordering a bowl of noodles and adding some pot-stewed vegetables. Noodles are oily, and a bowl of noodles can satisfy you. Chicken rack and dried bean curd in soup stock are very popular and delicious, and a bottle of beer will be very pleasant. Moreover, the price is relatively affordable, which is suitable for low-income working-class people who have low dietary requirements in those years. So there were many diners at that time.
Later, there was another "People's IKEA" in Tiexi District, which was famous and came from behind. The earliest name of "Min family" is "Everybody pulls noodles with chicken flavor", which is said to originate from the Xu family, and shine on you is better than Lan. From the earliest "everyone eats chicken-flavored noodles" to today's "People's IKEA", this taste has been popular for nearly 20 years, and this noodle restaurant has a high reputation. At that time, many people in Tiexi District loved to eat this snack and received rave reviews. Its chicken rack and soup-stock dried tofu are delicious. It is said that everything in this family is authentic, the soup is thick and the noodles are smooth and tender.
Iron plate chicken rack
Iron plate chicken rack is a special snack dish in Shenyang. The chicken rack is to remove the chicken skeleton from the chicken. Wash the chicken rack with salt and other seasonings and put it between two big iron plates. It creaks and smells good. After the chicken bones are fried, add salt and pepper and you can eat them. In summer, a chicken rack and a bottle of snowflake beer are a meal for many big men in Northeast China. It makes you look delicious and greedy.
Open the pie
The head office of "Not Enough to Eat" is located in Xiaoxi Road. Open pies are different from ordinary pies. This method has been patented, and the finished product is a bit like a squashed barbecue with a flower-like opening in the middle. When the cake just came out of the oven, the crust was soft, the stuffing (beef and onion stuffing) was very fragrant, and the juice was sufficient. If you are bored, I suggest ordering a bowl of mutton soup, which tastes just right. Friends who haven't tried may wish to eat something fresh.