Zibo is a city with a long history, is the birthplace of Qi culture, as early as the Spring and Autumn and Warring States period, Zibo is the capital of Qi, economic prosperity. The economy is to promote the fundamental development of culture, Lu cuisine has a deep origin. Zibo food is renowned at home and abroad, the following I bring you to Zibo culture to taste it.

Zhoucun burrito

Today, Zhoucun burrito is probably the most famous Zibo snacks, foreigners to Zibo, always bring a few packages to family and friends to taste. Zhoucun's long history of baklava to thin, fragrant, crispy, crispy known as the shape of a round and thin, the front paste full of sesame seeds, the back is full of crispy holes, was likened to the poplar tree dry leaves, if you miss the ground, will be all broken into pieces of cake. The baklava has sweet and salty, can meet different people's tastes, as long as the preservation when properly, can be stored for a long time without deterioration. And baklava has the effect of stomach, often eat in favor of health care.

Boshan tofu box

Boshan tofu box fully embodies the delicate and ingenious Lu cuisine, legend has it that Emperor Qianlong of the Qing Dynasty, during his southern tour, had been to the Boshan, the imperial meals in the tofu box of this dish, Qianlong eaten after the full of praise. However, this dish is more complicated to do, first fried cut into blocks of tofu, and then the tofu side of the incision, dig out the inside of the tofu, it becomes the tofu box, and then fill the tofu box with pork filling, assorted fillings or vegetarian fillings, cover the lid into the plate, into the shape of a tower, about 5 minutes on the steamer to take out. Another spoon of sesame oil, open and add green onions, ginger, garlic, a stir fry, cooking vinegar, cast fungus, green vegetables, water shoots and soy sauce, juice soup, soup after the opening of the transfer of the powder, soup is thick and poured on the tofu box that is completed.

Zhoucun marinated mutton

Zhoucun marinated mutton for the Zhoucun Taiping Street Cui founded in the early years of the Guangxu, at first slaughtered sheep boiled meat for the industry, and then specializing in cooked mutton, to the color of the beautiful meat, tender and fragrant famous. Lean lamb and chicken cut into cubes, add southern wine (yellow wine), pepper, marinade, ginger, a little amount of soy sauce, salt, cooked over high heat, frozen that is. Smell the fragrance from afar, close to the smell is not nasty, taste beautiful and clear mouth.

Boshan crispy pot

Maybe a lot of people eat Boshan crispy pot for the first time will feel the taste is very strange, but eat more often, you will love this strange flavor dishes. According to legend, a woman named Su Xiaomei in Yan Shen Town in the early years of the Qing Dynasty first created this dish, so the name "Su pot". Therefore, the name was changed to "Crispy Pot" because of the use of vinegar, the main feature of the dish is the crispy meat and fish bones, and the resonance of "Su" and "Crispy". The raw materials of crispy pot mainly include cabbage, lotus root, kelp, frozen tofu, chicken, duck, meat, fish, pork ribs, pig's feet, etc., which should be placed in layers in order, and seasoned with vinegar (to make the raw materials crispy), sugar (to neutralize the taste of the ingredients), yellow wine (to remove the fishy smell), as well as sesame oil, soy sauce, salt, green onion, ginger, pepper, and so on. When making the first boil with a rapid fire, and then with the fire until the meat and fish bones and spines crispy until. After leaving the fire and cooling, eat as you go.