At that time, Shangjia's fried dumplings in Yanwo Town were well-known throughout the county. At the beginning of the Republic of China, Liu Mingyuan and Liu Fenggang, the father and son of the west street in the county town, boldly improved the operation technology on the basis of the traditional craftsmanship, and finally made the fried dumplings reach the level of color, flavor and taste, which made them famous in northern Shandong.
Lijin County, the shadow of Lijin Fried Bag Shop can be seen everywhere. In many large hotels, Lijin Fried Bag has also been served as a big meal and has become an essential pastry for Lijin County Hotel. After work, Lijin people are also used to going to roadside shops to buy fried buns that have just been cooked as lunch for the whole family, so as to avoid the pain of cooking by fire. During the interview with Lijin, the reporter saw the phenomenon of waiting in line in many fried bun shops. A Ms. Wang told reporters that the fried dumplings are delicious and cheap. As a Lijin person, they are greedy after a long time, so they often come to buy them.
The practice of Lijin fried dumplings is not troublesome. First, the dough is made, and then the stuffing is chopped. There are two kinds of stuffing: meat and vegetarian. The stuffing used in steamed buns is not stirred with seasonings such as oil and salt, and it is dry stuffing. The taste of steamed buns comes from the pickled meat stuffing. When making steamed buns, put vegetables before meat, so that the flavor overflows the whole steamed bun during cooking. Squeeze the steamed stuffed bun into a cylindrical shape, put it in a flat pot, burn a furnace with a strong fire, put the fried bag mouth down, pour the batter into the top of the fried bag, and cover the lid. This is also for water frying. Turn it over until the water is gradually dry and the bottom of the pot begins to explode, then roast it with slow fire. After the soup is collected, lift the lid, pour soybean oil and sesame oil around the bottom of the water-fried bag with a narrow-mouthed oil pot, and fry it until the shell is scorched. The whole process takes about fifteen minutes. Take out the pot and put it in the disc, and you can enjoy the delicious food.
Different from other intangible cultural heritages, Lijin fried dumplings, as a skill that can make a living, are not threatened in its inheritance. There are many businessmen who make a living from it in both the city and the countryside of Dongying. They get up early and go to bed late every day, relying on the cooking skills of fried dumplings handed down by their ancestors to maintain their family's livelihood and give people delicious food. Unconsciously, they have passed on the cooking skills of Lijin fried dumplings, an intangible cultural heritage.