Zibo is a famous historical city, and naturally has many traditional delicacies. The famous snack "Boshan Tofu Box" with a historical and cultural background was once the favorite of Emperor Qianlong and is also a well-known local snack.
Boshan Tofu Box is the most common dish in the local area, whether in restaurants or families. With the evolution of taste, the taste of Boshan Tofu Box made by each family and restaurant is different. In 2010, Boshan Tofu Box was listed as a district-level "intangible cultural heritage", which shows the status of this dish in the hearts of local people.
Boshan Tofu Box
Ingredients: two pieces of tofu, pork, shrimp, fungus, dried day lily
Seasoning: salt, monosodium glutamate, chicken powder, consumption Oil, light soy sauce, minced onion and ginger, sugar, raw material oil, sesame oil, water starch, fresh soup, pepper, salad oil, etc.
Preparation method:
1. Cut tofu into small pieces For the same long strips, soak the dried day lily in water, wash it, squeeze out the water and chop into small pieces, dice the shrimp, chop the pork, and the fungus into small pieces and set aside.
2. Heat the pot and add salad oil (wide oil) until it is 60% hot. Add the cut tofu strips and fry them until they are firm and golden brown. Take them out and cool them slightly. Use a razor blade to cut the tofu. Leave one side of the top layer connected, like a box lid. Use a small spoon to scoop out the soft tofu inside, leaving the empty tofu box for later use.
3. Heat the pot with base oil, add the onion and ginger and stir-fry until fragrant, add the minced meat and stir-fry, then add the diced shrimp, minced fungus, and minced day lily, stir-fry evenly, add light soy sauce, and consume Add oil, salt, MSG, and sugar to taste, add sesame oil, a little oil, stir-fry evenly, pour it into a bowl, and set aside.
4. Fill the tofu box with the fried stuffing, steam it in the upper drawer for 5 minutes, take it out, and arrange it neatly on the front plate.
5. Heat up the oil in another pot, add the onion and ginger and stir-fry until fragrant, add the minced meat, fungus, etc. and stir-fry evenly, add fresh soup, add salt, monosodium glutamate, chicken powder, and light soy sauce to adjust the color. Beat the water, flour and gravy, drizzle with sesame oil and oil the ingredients, pour the prepared gravy over the freshly steamed tofu box and serve.
Remarks: The fillings of the tofu box can be selected and seasoned according to personal taste. There are various ingredients. You can use whatever you want to make the filling. This is up to you.
Braised mutton
Braised mutton is a local specialty in Zhoucun. There are many such specialty shops in Zibo. Braised mutton has a history of nearly a hundred years.
For marinated mutton, use the lean part of lamb leg meat, soak it in rice water to remove the smell and blood, then put it into the marinade, braise it over low heat until it is mature and flavorful, and the finished dish has a bright red color on the outside, and slice it Arrange and serve with dipping sauce.
Zhoucun braised mutton has a shiny brown-red color. Add rice wine, peppercorns, ginger slices, fennel, cinnamon, licorice and other Chinese herbs to the marinade to make the marinated mutton more fragrant.
In Zhoucun, Zibo, the signboard of "braised mutton" is a "golden sign" that attracts diners. A must-order item when entering the store is the "marinated mutton", which is delicious and fragrant. It is a famous local snack in Zibo.
Zibo also has many snacks with local cultural characteristics, and these two are the most representative ones, which can be said to be household names in the local area.
Zibo is the third provincial city (prefecture-level city) in Shandong. It is the birthplace of Qi culture, a famous historical and cultural city in China, a national civilized city, and one of the top 40 cities in the country in terms of GDP. Not only does it have a long history, but its food culture is also very developed.
Zibo’s food is mainly concentrated in Boshan and Zhoucun. Boshan District in Zibo is the birthplace of Shandong cuisine, one of China's four major cuisines. It has successfully held numerous food festivals and is now known as the "Shandong Food City". Many places in Shandong also have "If you want to eat well, surround Bo." The folk proverb "Mountains turn around", and Zibo Zhoucun, which was awarded the title "The No. 1 Village in the World" by Emperor Qianlong, is also famous for its unique snacks. Zibo is rich in natural products, creating good conditions for the formation of cuisine.
As the representative of Zibo cuisine, Boshan cuisine not only has the characteristics of fresh, salty, crispy and tender Shandong cuisine, but also has unique characteristics and a style of its own. Boshan cuisine is exquisite in workmanship and pays attention to the soup. It is proficient in frying, stir-frying, boiling, deep-frying, braising, stewing, steaming, braising and braising. The specialty snacks mainly include: vegetable pancakes, Zhoucun Shaobing, Boshan tofu box, Zhoucun big crispy pancakes, Boshan braised vegetables, Boshan barbecue, golden duck eggs, Yiyuan big pot whole lamb, Dongli flatbread, Zibo vegetable pancakes , Chicken Shredded Yifu Noodles, Wujia Guanzhuang Roast Chicken.
1. Carp holding eggs
Carp holding eggs, formerly known as "bass holding eggs", was created by Chen, a chef at Wang's family in Xincheng. The shape, color and taste of this dish are all excellent. Ingredients used: 1 live carp (about 750 grams), 200 grams of black fish meat, 3 eggs, onions, ginger, salt, cooking wine, MSG, sesame oil, and appropriate amount of dough.
In 1684 (the 23rd year of Emperor Kangxi's reign in the Qing Dynasty), Wang Shizhen was appointed as Shao Zhanshi of Zhanshi Mansion in Beijing and as a bachelor to be lectured at the Hanlin Academy. He recommended Chen to Beijing to serve in the imperial dining room of the palace. After this technique was passed down to Bao Shibin for two generations, the sea bass disappeared in the territory, so carp was used instead of sea bass, and the name of the dish was changed to "carp holding eggs". Through careful preparation, the original flavor is still retained. When Bao Shibin taught Zhang Yuehua (female), a third-level cooking chef at Ziyinglou, a county catering service company, he practiced many times and based on the characteristics of Shandong cuisine, he changed the method of frying carp to steaming, which is easier to maintain nutrition than the original and increases its nutritional value. Characteristics of freshness and fragrance. In October 1986, Zhang Yuehua participated in the First Shandong Province Shandong Cuisine Grand Prix (Zibo Division) and won an award for her skills in making this dish.
Remove the scales and gills of the carp, dig out the internal organs (without breaking the fish belly), wash and steam; chop the black fish meat into puree and put it in a bowl, add onion, ginger, cooking wine, MSG, Stir the dough evenly, put it in boiling water to make big pearl meatballs; steam the egg yolks into cakes, and use a carving knife to make "fish scales"; finally, place the cooked fish on a plate, shape it, and put the "fish scales" on it. Put an appropriate amount of fish balls into the belly and leave the rest on the plate for decoration. Serve.
2. Soft-roasted tofu
Soft-roasted tofu is a famous home-cooked dish in Boshan area. Boshan has been famous for the production of tofu since ancient times. Boshan tofu is light yellow in color, soft and delicious, and has a delicious fragrance. Boshan tofu uses "physalis" paste method instead of the ordinary "salt brine" paste method. Therefore, the finished product is yellow on the outside and white on the inside, has no bitter taste, is tender and firm, and is suitable for shaping.
3. Duck Recipe with Sauce
Duck Recipe with Sauce is a specialty of Boshan. The preparation process of this dish is complex, and the taste is unique and mellow. It has now become a famous dish at state banquets. The dish is characterized by its bright red color, overflowing aroma of sauce, freshness and taste, salty and slightly sweet.
Method
Ingredients: 750 grams of clean duck. 30 grams of taro. 20 grams of Shaoxing wine, 10 grams of soy sauce, 20 grams of sugar, 60 grams of peanut oil, 10 grams of green onions, 10 grams of ginger, 5 grams of Sichuan peppercorns, and 20 grams of sweet noodle sauce. Method: 1. Rinse the ducklings, chop off the beak and leave the tongue, and remove the claws; 2. Break the big bones, put the water in the pot, add green onions, ginger slices, and peppercorns, cook until six or seven years old, take it out, and put it in the pot. On the vegetable pile, chop off the head, neck, and legs with the breast facing the bottom, remove the duck bones, trim the sides, chop into two halves along the middle of the duck breast, and then chop it into rectangular pieces about 2.6 cm in length with a horizontal knife, and place them as they are; 3. Cook the taro, peel off the skin, peel off the black spots, and cut into hob pieces; 4. Shovel the duck onto the pot mat as it is, then add the taro, duck neck, legs, and bones, put it in the pot over the fire, and add Boil duck soup (it is better to cover the duck), Shaoxing wine, soy sauce, and white sugar; add peanut oil and white sugar to another wok, stir-fry until tender, add sweet noodle sauce and stir-fry until cooked, add the original boiled duck soup, dissolve and pour into the duck pot; 5. Add a little peanut oil to a clean wok, heat it to 60% over medium heat (about 150°C), add green onions, ginger slices, and peppercorns and fry until golden brown, take them out, and pour them into the duck pot; place a plate on top of the duck. , simmer over low heat for about 1 hour, remove the plate, lift out the pot holder, use a flat plate to hold it into the large plate, remove the pot holder; use starch to thicken the juice in the pot and pour it over the duck.
4. Happy dumplings
Happy dumplings are a Han folk snack in Huantai County, Zibo City, Shandong Province and surrounding areas. They are popular in large temple fairs (such as Wutai Temple Fair) and New Year's Eve festivals. Jishang is a kind of delicious food with beautiful meaning.
The method of making Huanxi dumplings is very simple. Steam the glutinous rice, spread it after cooling, fry until puffy, dip it in sugar syrup, and make balls of different sizes. Hang them up in the form of single string, double spike, small hanging corner, large hanging corner, etc.
History and Culture
Xihe Pancake is a famous Han snack in Xihe Town, Zibo, Shandong Province. It is as thin as paper, as sweet as jade, as sweet as glutinous rice, elegant and flexible, with unique flavor, bright color and taste. Delicious, fragrant and delicious, with unique flavor characteristics. According to historical research, Yuhuang Mountain in Xihe Town was originally named Tianji Mountain. This place has outstanding mountains, outstanding people, and simple folk customs. There have been stalls since the Song Dynasty...
Boshan porridge is a traditional snack of Boshan. There are no less than ten kinds of Boshan porridge, such as pea porridge, rice porridge, millet porridge, and corn husk porridge. , eight-treasure porridge, almond porridge, lotus seed porridge, laba porridge, etc. The most famous one is the "big girl" porridge surnamed Wang. Actually this is a kind of millet and mung bean porridge. First use a small amount of water to boil the mung beans, then add water...
Zhoucun cooking pot, also known as Chaotian pot, is one of the Zibo snacks with a history of more than 80 years. Dishes such as Huizhou meatballs, large meatballs, fried tofu, and sausages are usually placed in the cooking pot. The store serves at the table, and guests can order whatever they like from the big pot. The owner cuts it and puts it in the guest's small pot at any time.
5. Zhao's Roast Chicken
Zhao's Roast Chicken is a local famous food in Linzi. It is golden in color, fragrant, fat but not greasy.
6. Zibo Crispy Pot
Zibo Crispy Pot is a traditional seasonal dish that is popular during winter and Spring Festival. Legend has it that it was a man from Yanshen Town in the early Qing Dynasty. It was founded by a woman named Su Xiaomei, so the dish is called "Su Guo". Because of this, it uses more vinegar and is characterized by crispy meat, fish, bones and bones. "Su" and "Su" are homophonic, so it was renamed "Su Guo".
7. Zibo Barbecue
Zibo Barbeque is a traditional famous food in Boshan District. It is beautiful in color, fragrant in taste and has a history of more than 100 years. The three colors of barbecue are eye-catching: golden (pork skin), milky white (fat meat), and red (lean meat). The skin is crispy and the meat is tender, not greasy in the mouth, delicious and fragrant with the fragrance of wood incense, and unique in style.
The most distinctive snack is Zhoucun Shaobing, which can completely represent Zibo.
Zhoucun Shaobing is round in shape and yellow in color, with sesame seeds on the front and crisp holes on the back. It is as thin as a poplar leaf. When you pick up a stack, there is a swishing sound like poplars in the wind. When you eat it, it breaks into pieces as soon as you chew it. It is fragrant and crispy, and you won't get tired of chewing it for a long time. If you accidentally drop it, it will all break into pieces.
There are many unique snacks in Zibo City: there are seven or eight kinds of sesame cakes in the five districts and three counties; what I want to talk about here is the most original snack in Zibo City: oil powder! Many years ago, the most common food stalls in the streets and alleys would have it; its preparation method is: fried tofu leaves cut into cubes, fried peanut kernels divided into four or five halves, fresh bean sprouts, "yellow bean sprouts, black bean sprouts, mung bean sprouts" "Anything is OK", then lay out a few egg pancakes and cut them into thin strips, add green onions and coriander, and an appropriate amount of salt; add water to a large iron pot and bring it to a boil. Mix corn flour and white flour with water at a ratio of 3:1 and add it to the pot. Then add other ingredients one by one. Stir slowly along the bottom of the pot. In about ten minutes, a pot of steaming hot oil powder with moderate saltiness and fragrant aroma is made. Especially in this season, it is paired with fried dough sticks, fried cakes, and various sesame seed cakes. It only costs a few dollars. You can eat it full and warm...