Jinzhou has rich food with distinctive characteristics. It not only has a strong Northeastern flavor, but also can taste snacks from other regions across the country.

The most famous specialty food in Jinzhou is Jinzhou barbecue.

Jinzhou's famous delicacies include: Jinhua roast chicken, Goubangzi smoked chicken, water stuffed buns, Baijia pot roast, shrimp oil side dishes, etc.

People’s Street near the train station is a well-deserved gourmet street in Jinzhou. It brings together all kinds of restaurants, restaurants, and snack bars, from food stalls to star hotels, from Jinzhou barbecue to seafood feasts, with delicious and unique flavors.

Definitely worth a visit.

In addition, eating seafood on the beach is much more expensive than in the city, and it is not fresh.

In addition, there are many places hidden in the streets and alleys that are worthy of people's careful taste: "Jianghe Shabu" on the west side of Xi'an Street Vegetable Wholesale Market, "Xiaowei Spare Ribs Skewers" on the north gate of Bayi Park, and "Excellent Vegetarian Stuffing" on Luoyang Road

"Dumplings", "Authentic Spring Pancakes" opposite the Maternity and Infant Hospital, etc., are genuine and taste good.

***There are 2 must-eat dishes: Jinzhou assorted side dishes Origin: Jinzhou, Liaoning, China.

Allusion: Jinzhou assorted side dishes were created during the Kangxi period of the Qing Dynasty and have a production history of more than 300 years.

It is said that at that time there was a village called Nitrate Guo in the south of Jinzhou City near the Bohai Bay. In the village lived a family named Li, who made a living by fishing and shrimping.

Sometimes he would pour the leftover shrimps into the tank and sprinkle them with salt. Over time, a shrimp aroma would emit from the tank, and the rest would become shrimp paste.

Every time he had a meal, he would scoop out shrimp paste with his rice and give it to his neighbors to taste. Everyone who ate it praised the shrimp paste for its delicious taste.

Later, he carefully managed it and increased the number of times of sun drying and stirring. The taste of the shrimp paste became more delicious and was sold on the market, which was very popular among people.

One day, the Li family suddenly discovered a thin layer of oil floating in the shrimp sauce jar. When they tasted it, they found it was quite fresh, so they filled it with some and put chopped celery and the like inside.

After a few days, I took it out and tasted it. It was very delicious.

Soon he added cucumbers, black beans, and oil peppers to the shrimp oil to make four kinds of shrimp oil side dishes, which were named "shrimp oil side dishes."

In September of the 21st year of the reign of Emperor Kangxi of the Qing Dynasty (AD 1682), Emperor Kangxi passed through Guangning Town on his way to Shenyang to worship his ancestors. Jinzhou Prefecture Yin specially sent shrimp oil dishes to the frame view pavilion south of the palace in Guangning Town. Emperor Kangxi praised them after tasting them

Well, since then, shrimp oil side dishes have replaced tribute shrimps and become the tribute of Jinzhou.

Features: Jinzhou assorted side dishes are mainly prepared and marinated with 10 kinds of fresh vegetables such as cucumbers, oil peppers, Jiang beans, celery, kohlrabi, eggplant buns, kidney beans, ground pears, shredded ginger and almonds, and shrimp oil.

There are strict quality requirements for various raw materials.

In terms of color, cucumbers, oil peppers, celery, Jiang beans, kidney beans, etc. should be green, ginger shreds are yellow, almonds are white, kohlrabi pieces are red and yellow, and pears are dark brown.

In terms of taste, it is fresh and crispy, without any bitter, salty or unpleasant taste.

In appearance, the vegetables are fresh, free of debris, neither coarse nor broken.

History of Goubangzi smoked chicken: Goubangzi smoked chicken began in the Guangxu period of the Qing Dynasty.

It is said that the founder was named Liu Shizhong. In the 25th year of Guangxu's reign, he moved from his native Anhui to Goubangzi Street, Beizhen County, Liaoning, and settled in the current Goubangzi Town.

Liu sold smoked chicken in his hometown in Anhui, and he continued to smoke chicken as a business after arriving in Goubangzi. In order to make the smoked chicken delicious, he added seasonings and refined the processing technology and formula at the prompts of a local old Chinese doctor.

Improvements have been made and the quality has been significantly improved.

The name of "Chicken Smoked Liu" spread throughout western Liaoning.

By around 1927, the number of shops processing Goubangzi smoked chicken had increased to more than a dozen, among which the smoked chickens of Du, Qi, Sun, Zhang and Ma were the most famous.

Features: After many years of praise, the original boiled chicken soup used is delicious and delicious. The smoked chicken produced is bright red in color, aromatic in taste, tender in texture, rotten and stringy, and diners are full of praise.

Craftsmanship: The reason why Goubangzi smoked chicken is delicious mainly lies in the excellent selection of ingredients, proper ingredients and fine production.

It uses annual roosters.

Because the meat of a year-old rooster is tender and delicious.

There is too much fat in the hen's chamber and it tastes greasy.

There are sixteen processes from selecting the chicken to smoking it.

After the chicken is shaped, first soak it in the seasoned soup, then put it into the pot and simmer it for two hours. Add salt when it is cooked. When it is tender and even, take it out of the pot and then smoke it while it is hot. Brush it with a layer of sesame oil.

, and then put it into a pot with an iron pot. When the bottom of the pot is reddish, add sugar and cover the pot tightly. After two minutes, flip the chicken once and then cover it tightly. It will be smoked in two or three minutes.

Awards: Goubangzi smoked chicken was rated as national quality food in 1983.