Li Liangui flavor bacon color brownish red, skin and meat transparent, fat and not greasy, thin and not faggot, smoky aroma refreshing spleen, day food night hiccups; cake skin golden, round as a full moon, layers of separation. Crispy outside and tender inside, flavorful and fragrant. When consumed with noodle sauce, shredded green onions, and then drink a bowl of millet, mung bean and jujube congee is more interesting to eat. It has a warm stomach, spleen and stomach, attracting gas, regulating the middle, eliminating food, killing insects and other medicinal effects, is a set of delicious medicinal food in one of the rare delicacies.
The Live Fish Pot combines color, aroma, taste, shape, and nourishment in one, with a unique flavor, rich raw materials, balanced nutrition, fresh soup, tender meat, and delicious sauce, and endless flavors. The pot can be used to shabu-shabu all kinds of fish, meat and vegetables at the same time, so it can be used for rich or frugal, meat or vegetarian, reasonable deployment, balanced diet, regardless of the season, and suitable for young and old people, and the regular food live fish pot can enhance appetite, dispel wind and cold, and be beneficial to health.
Haicheng pies, warm water and noodles, choose pork, beef for mandarin duck filling. Take more than ten kinds of spices cooking, take the juice to feed the filling to increase its flavor. Vegetable filling, with the seasonal changes, choose bean sprouts, leeks, cucumbers, peppers, pumpkins, celery, cabbage and other Haicheng pie preparation, so that the pie filling meat and vegetable matching, light and dark. High-grade products are also filled with shark's fin, sea cucumber, prawns, dried scallops, chicken, its flavor is even more delicious.
Beef fire spoon is Tieling specialty snacks, but also one of the most famous local cuisine. Fire spoon is said to have hundreds of years of history, now although many cities have fire spoon can eat, but still the most authentic Tieling, Tieling region beef fire spoon appearance is very different, the taste is also different, beef fire spoon appearance is golden yellow, and layered, a bite down, crispy and not broken, crispy and delicious, oil and not greasy, a lot of people like to eat.
Lingyuan roast chicken is also known as smoked chicken, in the process of processing a unique process, the Department of selection of fat white chicken into the pot to cook, plus a variety of seasonings, moderate mastery of the fire, repeatedly turning, so that the cooked chicken table cooked through, and then placed in the smoked cage processing smoked, the finished product to pay attention to the meat is cooked through the skin was purple-red, moderately salty and salty, the table, the same, the smell of the aroma, the taste is very good, the roasted chicken appearance is beautiful, the chicken back to the twisting The appearance of roasted chicken is beautiful, the head is twisted back, the mouth holds a wing, and the feet are folded back and inserted into the abdominal cavity, so as to achieve the color, flavor, aroma and shape of the wonderful.
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Xiaoshi goat soup, located in the small city of Benxi. With the goat's mash and bones, mutton and other raw materials, boiled and stewed for a day or even days, boiled out of the soup like milk, plus salt, pepper, parsley, miso, etc., and then with hand-held mutton, siu mai, etc., the essence of the mutton in it.
Fried ballast is Liaoning Manchu people's food specialty snacks, corn ballast is a staple food unique to Liaoning, is made of corn like rice noodles thick and thin noodle-like food. Can be fried and eaten, cold, unique flavor. Fried ballast production is very simple, the price is particularly cheap, loved by the people.
Fried chicken rack, one of the local very grounded special snacks. Chicken rack is the whole chicken to meat, leaving only the bones and a little meat attached to the bones. Although belonging to the remnants of the product, but wrapped in powder marinade, fried in hot oil, until the color of the golden yellow fish up, it has been transformed, bite into the outside of the crispy, tender, flavorful and crispy, let a person's fingers move. Come to a bottle of cold beer, nibbling on the chicken rack, is definitely the happiest thing in life.
Lama cake is a traditional Mongolian pastry in Fuxin. It uses refined flour, sugar, eggs as the main raw material, with melon seeds child kernel, green and red silk, cinnamon as auxiliary raw materials, put into the oven and baked. It is characterized by white as snow, sweet flavor, soft texture, elasticity, is suitable for both young and old nutritious good.
The salted fish cake is a signature among all the street food in Dalian. Dalian is surrounded by sea on three sides, and in the earliest days, fishing was the main thing. In order to sell the seafood they brought back to the shore earlier, all the fishermen had to go out to the sea a little bit earlier, and of course, they would have one meal at sea, because the salted fish cakes are convenient and hassle-free to make.
Su rats, also known as "sticky rats", "Su Ye biscuits", also known as "Su Ye dry food", is the flavor of the Manchu pasta. Its method: sticky sorghum rice or glutinous rice soaked in water and then ground into sticky rice flour, will be boiled and mashed into a bean filling, wrapped into the sticky rice flour rolled into a round cake, outside the Su leaves wrapped, on the cage drawer steamed into. Eating sweet and savory and with the fragrance of Suzi leaves, Manchu people not only usually like to eat, and when the festival is also commonly used for God.