1. Binzhou Qiaozhuang Fried Buns Qiaozhuang Fried Buns have a long history, also known as Cuijia Pan-fried Buns. They originated from Qiaozhuang Village, the residence of Qiaozhuang Town, Boxing County.
Qiaozhuang fried buns are round, thin, fragrant and fried on both sides. They are delicious, fragrant and have endless aftertaste. They are mouth-watering.
2. Binzhou Snacks Hydrangea and Scallops Hydrangea and scallops are a traditional and famous dish in Boxing, Shandong, and are seafood dishes.
The image of this dish is lifelike, like the hydrangeas used in dragon dances. It is bright and colorful, hence its name.
Shaped like a hydrangea, it tastes tender and juicy, fresh but not greasy, sweet and smooth.
3. Binzhou Snacks Sesame Candy Sesame Candy is a traditional product of Binzhou City, Shandong Province. It is well-known outside the province and has a long history of more than 70 years. This product is a family skill inherited by three generations of Chang Yunluan in Bincheng and has a complete set of production lines.
The process method is roughly divided into 6 steps.
The halva is made of exquisite materials and fine workmanship, with light yellow color, oily silver thread, fluffy and sweet taste.
It is rich in sesame aroma, crispy and delicious, rich in nutrients and has local flavor.
4. Binzhou snacks are stewed in clear soup. Lingsuo is stewed in clear soup.
A famous local traditional food in Zhanhua, Shandong.
Use local overwintering pike, remove the scales and clean the fish, and then stew it over a high fire. The taste is extremely delicious.
5. Binzhou Snack Pot Cake Guozi Cake is a traditional Han Chinese delicacy in Binzhou City, Shandong Province.
Binzhou pot cake was created by a businessman named Xing in Xiguan, Bincheng in the late Qing Dynasty, so it is also called "Xing's pot cake".
In the form of stuffing rolled into a cake, it combines the advantages of cakes and steamed buns into one, becoming a new and unique economical and instant noodles.
6. Binzhou Xidong Physalis Tofu The production technique of Xidong Physalis Tofu has a history of more than 600 years. It uses high-quality soybeans and mountain spring water as raw materials. After selecting, soaking, grinding, killing foam, removing residue, boiling the pulp,
It is made by hand through eight processes of dotting and pressing.
Different from traditional brine tofu and gypsum tofu, physalis tofu is made with physalis.
The so-called physalis is the juice drained out after making tofu. It is naturally fermented by its own lactic acid bacteria at a suitable temperature.
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