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Hello everyone, I am a food-seeking guy: the 5 best delicacies in Binzhou, Shandong, each one is delicious and rich. Let’s see which ones do you eat?

#binzhou#Binzhou, a prefecture-level city in Shandong Province, is located in the north of Shandong Province, in the hinterland of the Yellow River Delta, bordering the Bohai Bay to the north, Dongying to the east, Zibo to the south, Dezhou and Jinan to the west, and Hebei to the northwest across Zhangwei

Facing each other is the Xinhe River, which is the northern gate of Shandong.

At the same time, Binzhou also has a very long history and culture. It is one of the birthplaces of Yellow River Culture and Qi Culture. It has been awarded the honorary title of Charming City with Chinese Characteristics and China's Excellent Tourism City.

Of course, Binzhou, which can be rated as an excellent tourist city, not only has a long history and culture, but also has countless special delicacies and snacks in many places within the territory. Today I will recommend to you the five best delicacies in Binzhou, Shandong, each of which is delicious and rich.

Let’s see how many kinds do you eat?

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.1. Sesame Candy Sesame Candy is a traditional delicacy in Binzhou, Shandong Province.

The local sesame halva not only has a long history, but also has a very sophisticated production process. It is mainly made of white sesame as raw material and refined with ingredients such as white sugar, sesame oil, osmanthus sugar and hawthorn.

The finished sesame candy is light yellow in color, rich in sesame aroma, crispy and delicious, and rich in nutrients. It has always been a local food suitable for all ages, and it is also a good gift for visiting relatives and friends.

It is said that the local sesame halva is a family skill inherited by three generations of Chang Yunluan in Bincheng. It has a complete set of production techniques. It originally produced one variety of colors and has now developed into four different varieties: pineapple, orange, sweet-scented osmanthus and hawthorn.

The flavored sesame halva has been sold overseas.

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Hanji Sausage Hanji Sausage is a very unique delicacy in Binzhou area.

The local sausage making process is similar to that in other regions. It mainly uses fresh pig elbow meat as raw material, and is refined through scraping, mincing, stuffing, enema, drying, steaming and other processes.

The finished product has always been famous in Qilu for its pure fragrance, rich nutrition and unique flavor.

It is said that Hanji Sausage has a history of more than 100 years. After generations of Han family’s painstaking management, it has already become a well-known brand favored by consumers. It is a must-have delicacy in the local area whether it is entertaining guests or giving gifts to relatives and friends.

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Cake is a traditional snack in Binzhou, Shandong.

The local pot cake is very unique in the form of stuffing rolled inside the cake, and the production process is also very exquisite. When making it, the flour is mixed with water into a dough as soft as sugar, and then the soft dough is made into two small cakes of similar size and stacked together.

Then put it on the griddle and bake both sides into a yellow twist. When the middle is raised, quickly take it out and place it in a container covered with cotton pads for later use. When making the filling, use tofu, cooked pig head, eggs, sesame oil, salt and coriander.

Pair the final ingredients.

Finally, uncover the double-layered pancakes each time to form two thin single pancakes, fry them briefly in the pan with the pancake surface as the inside, and then cut them into two sections.

The finished product is light yellow, crisp but not hard, fragrant but not greasy, fresh and delicious. It is a special food that local people make every home.

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, is a traditional famous dish in Boxing County, Binzhou, and is a seafood dish.

The production process of local hydrangea scallops is very particular. It mainly uses dried scallops, prawn meat, and fatty pork as raw materials. During production, the dried scallops are first squeezed out of the water and kneaded into filaments, then blanched in boiling water and taken out for later use.

Then chop the prawns and fatty pork into a fine paste, add eggs, salt and other condiments and mix well to form a filling. Then squeeze it into balls with your hands, place them on the mixed dried beetroot, roll them into hydrangea shapes, and place them on a plate.

Steam over high heat until tender and cooked, take out.