Ma Shaomai, formerly known as Majia Shaomai, is a special Hui snack in Shenyang City. It was created by Ma Chun in the first year of Jiaqing in the Qing Dynasty (1796).

Used to scald noodles with water and use rice flour to make noodles.

Chop beef from three parts: loin, purple lid, and three forks to make stuffing, add seasonings, soak in water and simmer to form a thin "Shushui stuffing".

Leave a large tassel on the skin when kneading it into a bag, steam it in a drawer and then eat it.

It has bright skin and strong muscles.

Characteristics include loose stuffing and mellow aroma.

Laoshanji Haicheng Pie is a traditional snack in Shenyang City. It was created by Mao Qingshan in Haicheng County, Liaoning Province (now Haicheng City) in 1920. In 1939, he moved the store to Shenyang for business.

Knead the noodles with warm water, select pork and beef to make the mandarin duck stuffing, simmer the stuffing with more than ten kinds of spices and cooking juice, and select seasonal vegetables to mix the meat and vegetables.

The high-end variety stuffed with shark's fin, sea cucumber, prawns, scallops and chicken breast is even more delicious.

The cooked pie is round and yellow in color, fragrant and delicious. It is best eaten with garlic paste, chili oil and mustard paste.

Laobian dumplings are a famous snack in Shenyang.

It was introduced to Shenyang from Hebei Province by Bian Fu in the eighth year of Daoguang reign of the Qing Dynasty (1828).

Stir-fry the minced pork, simmer it with chicken broth or bone broth, add seasonal vegetables and mix it into a dumpling filling, then wrap it in a refined flour mixture mixed with boiling lard and add an appropriate amount of cooked lard to make steamed dumplings.

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Laobian dumplings have carefully selected ingredients, a wide range of ingredients, many varieties, and good taste.

Li Liangui Bacon Pancake was created by Li Guangzhong (whose real name is Liangui) in 1842 and was introduced to Shenyang from Lishu County, Jilin Province in 1950.

The bacon is made from fresh pork, rinsed with warm alkaline water, soaked in clean water for 6-10 hours, then cut into cubes and cooked in old soup, and then smoked with brown sugar.

For the flatbread, add broth, salt and seasonings to the flour and mix it into a soft dough. Let the dough rest for a little longer. Roll out the dough and grease it with oil. Roll it overlapping several times and bake it into a cake.

Its characteristics are that the bacon is fat but not greasy, lean but not woody, has a strong aroma and is red in color; the flatbread is yellow in color and fragrant, soft on the inside and crispy on the outside with many layers.

Yangjia Diaolu Chicken Cake was created by Yang Yutian in Taonan County, Jilin Province in 1913 and introduced to Shenyang in 1950.

The hanging furnace cake is baked on a charcoal stove and baked until it is fully cooked. It is tiger skin yellow with distinct layers, charred on the outside and tender on the inside. It is fragrant and delicious.

The chicken cake is mixed with beaten fresh eggs and water, steamed in a drawer, then poured with cake marinade, sprinkled with shredded chicken, and can also be served with chili oil and minced garlic. The cake is tender and fresh, fragrant and delicious.

Najia Restaurant's white meat blood sausage was first created by the Manchu Na family. It uses fat pig ribs, boils them thoroughly with white water and seasonings.

Add water and seasonings to the fresh pig blood, pour it into the new pig intestines, tie the two ends tightly and cook.

When eating, dip the white meat and blood sausage into seasonings such as minced garlic, chive sauce or chili oil.

It is fat but not greasy, thick and tender.

Soup dumplings were introduced to Shenyang from Kaifeng, Henan Province in 1959. Fresh minced pork is marinated with salt for about 3 hours, mixed with chicken soup and cooled oil, mixed into soup dumpling fillings, wrapped in fine powder skin, and steamed in a basket.

When cooked, the skin is thin and the filling is thin, juicy and fragrant.

Korean Roast Beef: Remove fascia and fat from fresh beef, cut it into slices, add vinegar, soy sauce, minced garlic, sugar, pepper, MSG and sesame oil and mix well. Prepare soy sauce, minced chili pepper, sugar, white vinegar, minced coriander,

Divide garlic and other condiments into small bowls, place the charcoal stove in the center of the table, put an iron grate on it, use chopsticks to pick up the meat slices and place them on the grate to grill, dip them in the condiments and eat them. The outside will be charred and tender, the inside will be crispy, salty and spicy.

Korean Da Gao Da Gao is made from soaked and steamed glutinous rice, placed on a chopping board and beaten into a cake shape with a mallet, with bean paste filling in the middle and added with white sugar. It is sweet and delicious.

It is said that during the Guangxu period of the Qing Dynasty, a family named Jin opened a sesame cake shop in Beimenli, Shenyang to make a living.

Because of poor management, business has been bad.

One day, it was the Mid-Autumn Festival, and the business was even more sluggish. At noon, no diners came to the door. The shopkeeper was at a loss, so he took out a few copper coins from the iron box, bought some beef and took it home, chopped it into minced meat, and rolled out the sesame seed noodles into thin sheets.

Wrap them up in folds and prepare them for the holidays.

At this time, a police officer suddenly came in from outside. When he entered the store, he saw that the food baked in the pot had a novel shape. Once he tasted it, he tasted very good.

The messenger immediately told the shopkeeper to bake another box and send it to the hotel. After eating, everyone cheered in unison.

After that, this kind of food became famous for a while. Officials and people rushed to buy it, and the business was booming day by day, so it was named "Huitou".

The preparation method is: 1. Add 500 grams of flour to 250 grams of water and a little salt to make a dough and set aside.

2. Chop the fatty pork and seasonal fresh vegetables into small pieces, mix them together, add onion, ginger, MSG, sesame oil and other seasonings to make a filling and set aside.

3. Shape the kneaded dough into a long strip, cut into small pieces of 50 grams each, flatten the dough with your hands, roll it out, thin it out, add stuffing, fold it into a rectangular shape and wrap the two ends tightly.

4. Heat the oil in a pan, place the dough into the pan, and fry both sides repeatedly until the dough puffs up, then take it out of the pan.

Its characteristics are golden color, tender skin and tender filling, and delicious taste.

Roast Beef: Remove fascia and fat from fresh beef, cut into slices, add vinegar, soy sauce, minced garlic, sugar, pepper, MSG, and sesame oil and mix well. Prepare additional soy sauce, minced chili, sugar, white vinegar, minced coriander, and garlic.

The condiments are placed in small bowls, the charcoal stove is placed in the center of the table, and an iron grate is placed on top. Use chopsticks to pick up the meat slices and place them on the grate to cook. Dip the condiments and eat. The outside is charred and the inside is tender, crispy, fragrant, salty and spicy.

Cold noodles are made by boiling buckwheat noodles and starch in proportion with boiling water into slightly hard noodles. After adding an appropriate amount of alkali, put them into a special squeeze tube, press them into noodles and cook them in a boiling water pot.