Jinzhou is rich in specialty food, not only with strong northeast flavor, but also with snacks from other parts of the country. Jinzhou's most famous specialty food is Jinzhou barbecue. The famous flavor foods in Jinzhou are: Jinhua roast chicken, Goubangzi smoked chicken, water steamed stuffed bun, Baijia pancake, shrimp oil side dishes and so on.

People's Street near the railway station is a well-deserved food street in Jinzhou, where various restaurants, restaurants and snack bars gather, from food stalls to star-rated hotels, from Jinzhou barbecues to seafood dinners. It's delicious and unique, and it's definitely worth visiting. In addition, eating seafood at the seaside is much more expensive than in the city, and it is not fresh.

In addition, there are many places hidden in the streets and lanes worth tasting: the "shabu-shabu river" in the west of Xi 'an Street Vegetable Wholesale Market, the "Xiao Wei sparerib skewers" in the north gate of Bayi Park, the "best vegetarian jiaozi" in Luoyang Road and the "authentic spring cakes" opposite the Maternal and Infant Hospital, all of which are really delicious.

There are two must-eat dishes.

Jinzhou assorted dishes

Origin: Jinzhou, Liaoning, China.

Allusion: Jinzhou jambalaya was founded in Kangxi period of Qing Dynasty, with a production history of more than 300 years. It is said that there was a village called Niguo in the south of Jinzhou near Bohai Bay. There lived a family named Li in the village, who made a living by fishing and catching shrimp. Sometimes he pours leftover shrimp into a jar and sprinkles salt on it. After a long time, it gives off a shrimp smell from the jar, and the rest becomes shrimp sauce. Every time he eats, he scoops up shrimp paste for his neighbors to taste. Everyone who eats it praises the delicious shrimp paste. Later, he carefully managed and increased the exposure and stirring times. The shrimp paste tasted more delicious and was sold in the market, which was well received by people. One day, the Li family suddenly found a thin layer of oil in the shrimp sauce jar, tasted it, and it was quite fresh, so they poured some and put the chopped celery and other things in it. Take it out and taste it in a few days. Very delicious. Soon, he added cucumber, black beans and oil pepper to shrimp oil to make four kinds of shrimp oil dishes, and named them "shrimp oil dishes". In September of the 21st year of Qing Emperor Kangxi (A.D. 1682), Emperor Kangxi went to Shenyang to worship his ancestors and passed through Guangning Town. Jinzhou government sent shrimp oil side dishes to the pavilion in the south of Guangning Town Palace. After tasting, Emperor Kangxi praised it again and again. Since then, shrimp oil side dishes have replaced the tribute shrimp and become the tribute of Jinzhou.

Features: Jinzhou assorted side dishes are mainly made of 65,438+00 kinds of fresh vegetables and shrimp oil, such as cucumber, oil pepper, Jiang Dou, celery, kohlrabi, eggplant, beans, pears, shredded ginger and almonds. There are strict quality requirements for all kinds of raw materials. In terms of color, cucumber, oil pepper, celery, Jiang Dou, peas and so on. It is green, ginger is yellow, almonds are white, kohlrabi is red and yellow, and pears are dark brown. In taste, it is crisp and delicious, without bitterness and salty taste. Appearance, vegetables are fresh, without impurities, not coarse and not broken.

Roasted chicken goubangzi

History: Goubangzi smoked chicken in Guangxu period of Qing Dynasty. It is said that the founder named Liu Shizhong moved from his hometown of Anhui in the 25th year of Guangxu to Goubangzi Street in Beizhen County, Liaoning Province, which is now Goubangzi Town. Liu used to sell smoked chicken in his hometown in Anhui, but he still made smoked chicken after he came to Goubangzi. In order to make smoked chicken delicious, he added flavoring drugs at the suggestion of local old Chinese medicine practitioners, and improved the processing technology and formula, and the quality was obviously improved. The name "Chicken Smoked Liu" spread all over western Liaoning. By about 1927, the number of shops processing Goubangzi smoked chicken has increased to more than a dozen, among which Du, Qi, Sun, Zhang and Ma are the most famous.

Features: After years of praise, the original boiled chicken soup tastes delicious, the smoked chicken is fresh and fragrant in color, and the meat is tender, rotten and even, which is praised by the eaters.

Technology: Goubangzi smoked chicken is delicious mainly because of its excellent ingredients, good ingredients and fine production. It chooses a rooster of the year. Because a year-old rooster has tender meat and fresh taste. There is too much fat in the chicken nest and it tastes greasy. There are sixteen processes from chicken selection to smoking. After the chicken is shaped, soak it in the seasoned broth for a little while, and then cook it in a pot for two hours. When it is cooked, add salt, cook until it is rotten or even broken, and then take it out of the pot and smoke it while it is hot. Brush it with sesame oil and put it in the pot with an iron. When the bottom of the pot is slightly red, add sugar, cover the pot tightly, turn the chicken once in two minutes, and then cover the pot. After two or three minutes, it can be smoked.

Award-winning situation: Goubangzi smoked chicken was rated as national quality food in 1983.