During the Daoguang period, there were Xianweng Heyi Society composed of restaurants and Fuquan Society composed of chefs in Baotou Town. It can be seen that there were not only a few restaurants at that time.

At the end of the Qing Dynasty, Baotou became a fur distribution center in northwest my country. The wealthy gentry and giant businessmen were not only lustful but also greedy for food. As a result, famous restaurants, 42 famous chefs, and famous dishes came into being.

Although Lao Baotou's famous dishes are not delicacies of all ages and do not leave many famous people's ink, they contain the cultural traditions of the Mongolian, Han and Hui nationalities and draw on the essence of the food culture of the northern provinces.

West Lake fish, the Yellow River flows through Baotou, and the Yellow River carp has long been famous all over the world. Especially the carp that the Yellow River thaws and opens every year are fat and fresh, so there is a saying that "the leek is two inches high, and the carp breaks the waist."

Fish shops and restaurants call carp weighing more than 1.5 kilograms as carp. Carp weighing less than 1.5 kilograms are called croakers, and carps weighing less than 1 kilogram are called carps.

Baotou restaurants are famous for their five-legged fish, squirrel fish, braised fish, sweet and sour fish, and steamed fish cooked with carp, and the most distinctive one is the West Lake fish.

In 1918, Mr. Lin Jing came to Baotou and "entered the east gate and stayed at Wan Yisheng's restaurant."... He went to the restaurant in the evening to have dinner with Yellow River carp, which cost 1,200 yuan per plate and was quite delicious.

"("Diary of the Northwest of Huanhai Yisonglou") In 1934, the writer Bing Xinlai Baotou also wrote in his "Travel Diary along Pingsui" that the carp from the Yellow River are fresh and tender, and melt in the mouth. They are both ambiguous and beautiful.

Only the West Lake Fish in Vinegar Sauce can be compared to the one or two. Baotou is adjacent to the grazing areas of the Mongolian people, so mutton is the main raw material of Baotou Restaurant. In the Qing Dynasty, Jinyiyuan Restaurant fed more than a thousand sheep and slaughtered them as needed.

. Traditional dishes made with mutton include casserole mutton, braised mutton, spicy mutton, pot-roasted mutton, fried dumplings, etc. The most distinctive one is the mutton-boiled dish from Xixiang Restaurant, which was renamed Jixiang Restaurant in 1946. Its characteristics are: first, the selection.

For the best ingredients, choose "Qi Kou Sheep" (the animal order is the same). After slaughtering, clean the meat, dates, fascia, etc. Secondly, the meat slices are thin. Put ice cubes to cool them before cutting and placing them on the plate as thin as paper and as neat as a line.

, as beautiful as flowers; third, the seasoning is beautiful, with soy sauce, chive flowers, sugar, and garlic. It is definitely not the flavor of today's hot pot restaurants. Add mushroom water to the pot, and never add boiled water.

Government Chairman Dewang and Commander-in-Chief of the Puppet Mongolian Army Li Shouxin also came to Xixiang Restaurant to burn Arhat beads. Wu Fengming and Liu Laibao, the famous chefs of Yihexuan of Hui Min Restaurant, cooked roasted sheep brains, roasted spinal cord, and so on.

The roasted tripe slices and fried tripe in oil are popular among customers. The roasted luohanzhu cooked by Wu Fengming's apprentice Wang Guangshun is the most famous. The roasted luohanzhu is made by pounding chicken breast into a paste, adding egg white powder and mixing it before adding it to the boiling water.

Shape into meatballs, take them out and stir-fry them, add magnolia slices, mushroom slices, rapeseed slices and carrot slices as auxiliary ingredients. The sea cucumber mat is bright in color and tastes great. In 1931, Liu Zihe opened the largest "Donglu" in Baotou.

The Judecheng restaurant in Beijing and Tianjin is elegantly furnished, with bonsais of famous flowers and poems and paintings by famous artists. The tables and chairs are all imitation of nanmu color, and the tableware is exquisite. The dishes are all decorated with pine and cypress patterns.

The most famous dish is the Sea Cucumber Seafood Wings Seafood Seafood Wings Seafood Seafood Seafood Wings Seafood Seafood Seafood Wings Seafood Seafood Wings Seafood Seafood Wings Seafood Seafood Wings Seafood Seafood Wings Seafood Seafood Wings Seafood Seafood Seafood Wings Seafood Seafood Wings Seafood Seafood Wings Seafood Seafood Wings Seafood Wings Seafood Wings Seafood Wings Seafood Wings Seafood Wings Seafood Wings Seafood Wings Seafood Wings Seafood Wings Seafood Wings Seafood Wings Seafood Wings Seafood Wings Seafood Wings Seafood Wings Seafood Wings Seafood Wings

It records the menus of the puppet city office, the mayor, the army headquarters, and the "Japanese soldiers" who ate at Judecheng many times. Among them, there is a sea cucumber banquet. Even if customers have a light meal, they often have to taste a few of the sea cucumber banquets.

Dishes such as braised sea cucumber, braised three delicacies, etc. The most distinctive one is braised mullet eggs. Mullet eggs are produced along the coast of Rizhao, Shandong. Huang Yongcheng, an apprentice of Zhang Zhongsan, a famous Jude chef, is unique in the preparation and cooking of mullet eggs.

It is unique, soft but not rotten. It is fragrant and has endless aftertaste. In 1956, it ranked first in the Inner Mongolia cooking competition. Ju Decheng improved the Cantonese paper-wrapped chicken technique to cook paper-wrapped mutton.

The paper should be flexible, resistant to oil immersion, and not easy to become brittle when fried. It is unique in its preparation, packaging, and frying. When you open the paper package when eating, the aroma will overflow. In October 1943, Baotou ranked first.

On November 17, Commander of the Joint Defense Military Region He Long and Commander of the Third Corps of the North China Military Region Yang Chengwu came to Baotou to express condolences to the commanders and soldiers. Commander of the Baotou Garrison Zhao Guanying specially invited them to taste paper-wrapped mutton in Judecheng.

I was full of praise, "The mutton wrapped in paper is delicious. It really opened our eyes and satisfied our taste."

"(Yang Chengwu: Mr. He inspected the all-vegetarian banquet in Baotou). Our country has always been vegetarian, which had nothing to do with Buddhist vegetarianism. "Zhuangzi" recorded that "vegetarians invite people to travel, just like a boat without ties." Later, the Han Dynasty

The Buddhists took over the fine tradition of vegetarian food and transformed it into a religious one. When old Baotou only had three dishes of traditional dishes (cold bean sprouts, meat, and stewed vegetables), the all-vegetarian banquet became a famous dish in Baotou.

The famous teacher of Suxi was Longmiao (original name Lian Juxiang), the abbot of Miaofa Temple. Longmiao was born in the 10th year of Xianfeng (AD 1860). Until his death in 1921, he was the father of Zou Yaochen (Zou Baobao), a wealthy Western stall owner in Baotou.

An all-vegetarian banquet is held for the 70th birthday. The vegetarian dishes are mainly made of soybean products and fresh vegetables, accompanied by winter bamboo shoots, mushrooms, fungus, yellow flowers, etc. The dishes are delicious, fragrant and tasty, and also include homemade vegetarian dishes.

Wine (made by fermenting yellow rice porridge, spleen-tonifying and kidney-tonifying concoction, rock sugar, red dates, raw meat, and raisin juice). An all-vegetarian meal is refreshing and refreshing.

It feels like traveling across three rivers and five lakes. In the early years of the Republic of China, Baotou restaurants had vegetarian dishes such as Chao Nanbei (fried magnolia slices with mushrooms) and Yuchi Fangbaipao (fried mung bean sprouts with fungus, Yuchi is the compound surname).