The hometown of Weifang respondents to go wave ~

1, Weifang radish

said "Yantai apple Laiyang pear, not as good as Weifang radish skin", Weixian radish is raw as a fruit cooked as a good thing, just authentic Weixian radish soil is limited, the yield is not high, eaten raw is the most affordable to its strengths. Body dark green, inner flesh green, moisture, crisp flavor, sweet with a hint of slightly spicy, is a rare good food in winter.

2, Chaotian pot

This originated in Zheng Banqiao when the government of Weifang County period of snacks, in the streets of Weifang popular to date. Simply put, it is a cake rolled with everything with meat soup, the actual practice is very careful, from the surface to roll out the cake, pancakes, cooking meat, ingredients, vegetables, any ring is not rigorous can not be called authentic authentic. This is also the reason why the outside world on the ChaoTian pot evaluation is not the same.

3, chicken and duck and music

I'm afraid this is the thickest of the common noodles around, strong, fragrant soup, with meat over hard. Personally, I'm not a fan of noodles, but there are a lot of fans of WoLe.

4, Chenghuang Temple meat roast

This thing, in other places or called bakery, or called pie, a variety of, but where you can not find Weifang meat roast that kind of soul-crushing flavor. Weifang meat roast filling is added with seaweed and egg cake, the weight of just the right ratio. Baked in the oven, out of the zi la la bubbling with oil, wrapped in paper to you, bite, can put the whole person fragrance down. Alas, this scene flavor, really long lost ......

5, Changle watermelon

Changle is my hometown. Changle watermelon since the early 1990s began to shed large-scale planting. On New Year's Day, the farmers will put the watermelon seeds in their arms to ensure that it grows warm, and then go through a series of painstaking and labor-intensive processes such as pollination, head-butting, fruit-gathering, etc., which can be listed early in the spring, and transported to the mouths of people all over the country, the watermelon has brought out a large number of hard-working and rich people in Changle. Still have the largest watermelon distribution center in Shandong and even northern China, Yaogou Town is known as "China's first town of watermelon".

6, Zhi Pan burned meat

Weifang Anqiu Jingzhi Town Zhi Pan village unique snacks, raw materials are pig head, pig intestines, belly, hooves, heart, liver, lungs, etc., it should be said that the more niche, but truly delicious ah, exploded the life of the 30 years ate all the pork, burned meat, a class of ~ ~! The respondent accidentally ate it for the first time a few years ago, and still misses it.

Others include Ma Song Cake, Gaomi Stove Buns, Linqu Whole Sheep, Qingzhou Peach, Qingzhou Silver Melon, Heiwang Donkey Meat, Jiehe Donkey Meat, Anqiu Peach, and so on.

Finally, there is one of the representative brands of Hospitable Shandong, Jingzhi Jingyangchun wine, a glass to the faraway places, a glass to the hometown.

The world knows that Weifang is known as the "Capital of Iris", but few people know that it belonged to the state of Qi in ancient times, and since the Qin Dynasty, it has become an important hub of the ancient road to the east of Beijing.

Nowadays, Shandong Province is known for its Lu cuisine, and Weifang cuisine is not very popular, but it still retains some of the ancient Qi heritage, such as fresh and salty flavors, emphasis on knife work and culinary variety of these characteristics.

So the subject wants to come to Weifang to taste "good food", with the One Week to find a distinctive local characteristics of the old snacks it!

The idea of tasting authentic Weifang famous food, then be sure to look for a few "old Weifang" food street, Weifang is called "old Weifang" in ancient times, Zheng Banqiao in the Qing Dynasty when he served as county magistrate of Weifang County, had inscribed a poem: When Zheng Banqiao was the magistrate of Weifang County in the Qing Dynasty, he wrote a poem saying: "Northeast ginseng Fengyang pear is not as good as Weifang turnip skin". In Weifang's food street, you not only eat the local people as fruit to eat "green carrot skin", but also eat the most famous "meat fire".

Meat roast is the nostalgia of Weifang people! Every morning, a few steaming meat roast, coupled with a bowl of flour and cornstarch salty porridge, or tofu brain, this is the beginning of the day in Weifang.

There are many kinds of Weifang meat roast, but also to the City God Temple meat roast is the most well-known. Meat barbecue is roasted in a charcoal fireplace, and is not as greasy as deep-fried barbecue because of the heat and the fullness of the meat filling.

If you are a meat lover, you can also try kongzitou huoyao, which is a kind of white-flour huoyao, commonly known as "small Shandong pot cake".

Talking about local snacks, Weifang people strongly recommended the Nangong Hele, as well as Chaotian pot.

The so-called "Hele" is actually a kind of noodle, which was called noodles in ancient times. We know that the normal noodles are long and thin, and Wolle is the use of special tools to squeeze the noodles out of the eye of the thick strip. Weifang people also made improvements, the use of wheat flour instead of buckwheat noodles, with chicken, duck, "Bean meat" and small seasonings of the brine, so it is also called "chicken and duck and music".

Weifang's most famous and music hall is Nangong and music, basically every day to queue, but its noodles strong, soup soup, so delicious is worth it!

As for Weifang Chaotian pot, is not the name of the hot pot, but from a custom, the Qing Dynasty, the old Weixian farmers to catch the morning market, some people will be in the market to set up a large iron pot, specifically for the passers-by to cook hot food, because the pot has no cover, we will call it "Chaotian pot".

Asahi pot to "two rows of seven large set between the white waves of the river, people like mountains. Cold flow of snow turning fire is red, under the water pot face to face" and famous throughout the country, in fact, is to cook pig offal, dried tofu these, when the soup boiled meat rotten, pig intestines, pork belly, etc. chopped, put on a thin noodle cake, we rolled into a fire tube shape, with hot soup, and cilantro, soy sauce together with the dipping food.

Weifang's cuisine is too much, there are high density furnace package, Jingzhi Jinshi noodles, persimmon cake in Linqu, Yishan characteristics of fried chicken, Weixian spicy skin, Linqu whole sheep and so on these.

One week Jun will not list them all, right as a brick to attract jade, or Weifang local food to recommend it!

Kang Zi head

Weifang famous hard noodle food. And hard noodles, with date wood bar pressure. The center is thin, with holes, and the sides are thick. In ancient times, it was strung with hemp rope and hung beside the saddle and car, which made it convenient to eat. Characterized by hard noodles, roasted and cooked without paste spots, eat crispy, the more you chew the more fragrant. Cold to eat the more you chew the more fragrant; hot to eat, with vegetables, meat to braise, flexible and not scattered, very flavorful.

Meat roast

The mention of "roast", most people do not know what, in fact, Weifang local "roast" is known as "pie". Weifang meat roast History A long history, with fresh meat, crispy skin, beautiful flavor known. Come to Weifang not to eat meat roast, not to Weifang.

Zhibian Burnt Meat

Zhibian Village in Anqiu City is famous for making burnt meat, which is said to have begun in the Ming Dynasty. Its main material is pig head and pig intestine, belly and other internal organs and hooves. When making, first use fine salt to gently rub a few times, and then into the original soup pot to cook for about two hours. When cooking, put in the bean paste, sand nuts, cinnamon, star anise, fennel and other condiments packed in a gauze bag. Cooked meat fish out, put in the pot, do not add water, with a rapid fire will be around the pot red, and then brown sugar, grain bran sprinkled on the bottom of the pot, with the pot of rising smoke will be smoked meat into orange-yellow is ready. Its characteristics are: fat and not greasy, oil and refreshing, eating a light, unique fragrance of prairie smoke.

Chaotian pot

Chaotian pot is rumored to be the invention of a butcher in the Qing Dynasty, because the pot was open to the air, so it took a simple and loud name to do "Chaotian pot". Because of its affordability, the broth can be scooped up as you drink it, and it is very popular among the public. Diners sit around a special table, the center of the table has a diameter of 50 centimeters, 65 centimeters deep cauldron, the mouth of the cauldron is flush with the tabletop, the bottom of the cauldron has a special fuel. There is a gap in the round table, the waiter in the gap, according to the guest's request will be scooped out of the pot of meat, cut, for guests to slowly taste. "Chaotian pot" fat but not greasy, nutritious, tasty, soup light but not muddy, with pancakes with, its flavor, very delicious ah.

Mung bean cake

Produced in Anqiu City, Jingzhi Town, has a history of more than two hundred years, which is characterized by a unique process, peculiar flavor, light yellow, soft structure, elasticity, sweet taste, melt in the mouth, but also to eliminate summer heat and detoxification, clearing the lungs and phlegm. There are two kinds of ingredients: single ingredient and whole ingredient. The single ingredient is made of green beans and sugar. Mung beans cooked and dried, peeled, finely ground, plus sugar to mix, with a fine sieve sieve in a special square steamer, with a copper shovel pressure, cut into a suitable rectangle, steamed into, full of mung bean cake, plus green and red silk, rose sauce, walnuts, orange cake and other condiments, multi-flavored and heavy, older and like light people eat, feel fresh and refreshing, is a very good heat detoxification, protect the liver and kidneys of the summer snacks.

The whole sheep feast in Linqu

The whole sheep feast in Linqu has a history of 200 years, although Weifang can be seen everywhere, but the whole sheep feast in Linqu is the most authentic. Moreover, it is made in many different ways, with a wide range of quantities and fresh ways of eating. Containing a variety of trace elements needed by the human body, has a warm spleen and the middle, nourishing the liver and kidney, but also to nourish the stomach to drive away the cold, strong yin and yang nourishing function, it is the whole family **** enjoy the food.

Chicken and duck and music

Weifang traditional famous food, renowned, popular. It is well known in Qilu land for its elaborate production, complete spices and fresh soup, and it is also popular among the masses for its good taste and low price. Chicken and duck and music is rumored to be in order to make the whole family happy, family harmony two do a dish, has now become a specialty cuisine, and music strips flexible and strong, meat, soup, mellow, distinctive flavor.

Ma Song Cake

Ma Song Cake with its unique skills, style, taste, color inheritance of the ancient capital of Qi's food culture and customs of history, y loved by the general public, is a special historical value of folk cuisine, not only contains a rich ideological and cultural connotations, sends people's aspirations for a better life, has a deep cultural value, but also people's daily life, must be a gift to the guests, is a gift to the people. It is a necessity for people's daily life, an ideal gift for friends and relatives, and has a high practical value. It is colorful, soft and fragrant, rich in oil and not greasy, slightly salty and through the fragrance, open people's appetites, never get tired of eating. There are literati and writers make a poem to express their love for Ma Song cake. "Ma Song oil cake three pages into, branding flower fine like stars. The oil is rich and soft. It is slightly salty and fragrant. Cooked but not paste the color is colorful, a shake of the hand that is three slices. It is a good choice for those who want to keep fit and healthy.

Shouguang Tiger Head Chicken

Tiger Head Chicken Hu originated from Jia Si Fo's family feast cuisine during the Northern Wei Dynasty. Hospitable Shouguang people entertaining guests and friends, celebratory banquets pay attention to the "nine bowls", the order of dishes: "a chicken, two fish, three gazpacho, four happy pills end up ......", to take its harmonic for: A Ji, two Yu, three good material ...... a chicken for the first course, that is, refers to the first on the tiger chicken, into the table to eat its meat, drink chicken soup, pressure cool air, warm stomach, and then open the table and drink wine. Characterized by: stewed chicken crispy meat rotten, mellow and delicious, chicken soup is delicious, for the hospitality of VIPs, celebratory banquets of the necessary delicacies.

Jinshi noodles

Jinshi noodles is the traditional food of Anqiu, started in Jingzhi, a long history, and the three pages of the cake can be called Jingzhi, the twin sister of the white case of the best, for the wine merchants commonly used food. Jinshi noodles are yellow in color and thin, like gold threads, moderately soft and hard, fragrant and delicious, and are praised by all eaters. Jinshi noodles with fine flour, eggs as raw materials. First, the egg into the pot to mix, and then add refined flour and the right amount of fine salt, and for the hard surface, knead well kneaded, rolled into a transparent thin skin, with skillful and skillful knife work, cut into thin silk. After the noodles are cooked, put them into chicken broth and add vinegar, sesame oil, shrimp, pepper, chopped parsley, cilantro or young leeks. It's a great way to mix flavors in the mouth and leave a good after-dinner aroma.

Chaotian pot (or to say)

Weifang, Shandong Province, the local famous food, originated in the Qing Dynasty Qianlong years of the folk morning market, has been handed down, was named "China's famous snacks", and the "China's famous snacks", the "China's famous snacks".

It has a history of nearly 300 years. It was first created in the Qianlong period of the Qing Dynasty. Liu Yong went back to his hometown in Zhucheng to pay homage to his ancestors, and after the palace chef came to Zhucheng with Liu Yong, the chef made a dish with his own specialty, "Basket Chicken", which was made of chicken wings, and named the dish "Mizhou Fengjian", which later became a famous dish in the court of Qing Dynasty. A famous dish. Now Weifang major restaurants are eaten, about 30 yuan a plate.

Zhucheng spicy silk

Also known as the "spicy silk", is a Zhucheng City, Shandong Province, folk with the local flavor of the cold dishes. In the winter, the Spring Festival cold dishes is called a great, especially during the Spring Festival, people visit friends and relatives, wine feasts frequently received, meat flavor, plus a spicy silk, is very popular. According to the traditional habits of the people of Zhucheng, the Spring Festival guests, feasts and then sumptuous, if there is no spicy silk this cold dish, even if the lack of a great flavor.

KANGZHIHOU FIRE BURNS (most recommended)

Weifang traditional food, originally produced in Weixian "all village" and "flow rice bridge", due to the KANGZHIHOU circle, "the village" and "flow rice bridge", "the village" and "flow rice bridge". ", because of the bar circle pressure and noodles, and the dough is very hard and named. The fire roast is big, round, thick side and thin inside, and slightly bulging in the center of the circle. It is also made in the countryside, so people in the city call it "hometown hibachi". Eating kongzitou huoyao with peanuts or pimples of pickles is more and more flavorful. If you eat the braised, there is another flavor.

Changle Masong Cake

This is the first time that the Chinese government has made a decision about the food industry. Originally from Changle Ma Song town Ma Song village, so called "Ma Song cake", so far there have been more than two hundred years of history, several generations do not decline, eat for a long time is not greasy, and its characteristics of the branding flower finely chopped uniformly and not paste, eat up the sinewy, fluffy and tasty, rich in oil and not greasy, slightly salty through the aroma, the opening of the mouth and the stomach.

I have eaten once in Weifang, fire burning, has been unforgettable. Weifang meat roast is a traditional snack in Weifang, Shandong Province, Weifang meat roast is the name of the outsiders, Weifang locals are called the old Weixian meat roast, mainly in the city temple meat roast is the most famous. Weifang meat roast in Weifang people's palate has an unshakeable position.

Weifang has many varieties of barbecue, alone face barbecue on the chopping of barbecue, dustpan barbecue, shuttle barbecue and other kinds of barbecue, the more famous Weifang meat barbecue, kongzitou barbecue, fat branding crispy barbecue.

Weifang Meat Roasted meat soaked in pepper water into the soft dough torn into small dough, edged into a flat round roast billet, and then put into the furnace. With the turning of the grill again and again, pork fat moist to the onion, egg cake, seaweed chopped into the mud filling inside and become.

Weifang meat roast has a crispy skin, tender, fragrant and not greasy and other characteristics. Weifang meat roast is a traditional snack in Weifang, Shandong Province, Weifang meat roast is the name of the outsiders, Weifang locals are called the old Weixian meat roast, mainly in the Chenghuang Temple meat roast is the most famous. Weifang meat roast in Weifang people's palate has an unshakeable position. Weifang has a lot of varieties of barbecue, alone face barbecue on the chopping of barbecue, dustpan barbecue, pike barbecue, etc., more famous Weifang meat barbecue, kongzitou barbecue, fat branding crisp barbecue.

Weifang Meat Roasted meat soaked in pepper water into the soft dough torn into small dough, edged into a flat round roast billet, and then put into the furnace. With the turning of the grill again and again, pork fat moist to the onion, egg cake, seaweed chopped into the mud filling inside and become.

Weifang meat barbecue with crispy skin, tender, fragrant and not greasy and other characteristics

Peak Hill Lee mustard chicken brand story:

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Fengshan Li mustard chicken, and Anqiu Fengshan Li has a source of Shandong, exactly with the Fengshan Li sixteen Li Xiangfen related. Li Xiangfen is the sixteenth Fengshan Li, son of Yunfang, Qing Daoguang twelve years to the second a fifty-two in the jinshi, the Imperial College of Hanlin Household, and then authorized the Ministry of the Ministry of Household, the promotion of foreign ministers. Because of his merits in the fight against Britain during the First Opium War between China and Britain, Li Xiangfen returned to Beijing to face the court, and the Daoguang Emperor summoned him seven times in one day, and he was promoted three times a year and rewarded with a plume, and then he was promoted to be the Governor of the Cao Transportation Department, and also served as the Minister of the Ministry of War, and the Right Deputy Imperial Inspector General of the Court of Supervision.

After Li Xiangfen was discharged from the army and returned to the field, he financed the training of the army in his hometown and guarded the townspeople. At that time, the Qing government was in a period of internal and external problems, war and chaos, people do not want to live. Anqiu suffered twisted bandits (also known as Maozi) infringement, Li Xiangfen hometown of Liushan near the ten miles of people fleeing to the mountains, surrounded by twisted bandits, in critical condition, the leader of the bandits threatened to kill, rob and burn all. Li Xiangfen led a group of brave and the people decided to fight to the death. The war is imminent, Li Xiangfen occasional wind and cold loss of appetite, body weakness, we see in the eyes of the anxious heart. One day, Li House chef from the chicken soup fished out boiled chicken, disassembled with mustard and other seasonings sent in, Li Xiangfen smelled mustard flavor, suddenly came to the appetite. After eating, he let the chef in accordance with this method of cooking chicken, distributed to the brave eat, greatly encouraging the morale, after the energy, finally defeated the twisted bandits, to protect a side of peace.

Later, Li Xiangfen chef cooking chicken recipe passed down from generation to generation, has been passed on to the Peak Hill Lee descendants of the twenty-second Lee Ming hands, upholding the ancient family tradition of production, known as the Peak Hill Lee mustard chicken. This appetizer to help food Fengshan Li mustard chicken is now more consumers to the table, out of Anqiu, to the country, foreign tourists to Anqiu, always take a few Fengshan Li mustard chicken back. Fengshan Li mustard chicken has become a real specialty of Anqiu and local famous food.

Speaking of Weifang cuisine must be to say Weixian meat burned, which is our favorite Weifang people a dish, griddle under the burning wood fire, countryside burn flavor floated all over the yard.

Now a lot of people also like to do their own meat roast to eat, put in the meat weighing portion of their own blend on the line, children also especially like to eat, the meat roast here is different from the fast food restaurant to eat the meat roast, is pepper meat roast, chopped meat, stirred with pepper water marinade flavor, children like to eat this kind of roast, but not to the time of cook has been full of gas, simply can not resist the temptation to eat a few at a time. The children eat a few at a time do not dare to count, every time the stomach is bulging still want to eat.

After the meat roast and then talk about Chaotian pot, a lot of people must have heard of Chaotian pot, Chaotian pot of meat to the pig under the goods-based, meat fat and not greasy, coupled with pancakes, a mouthful of aftertaste, will make you feel that there is no white to come back to the original food can be so delicious used to enjoy, and Chaotian pot is often eaten for Weifang people to eat food, want to eat authentic Chaotian pots must be to come to Weifang, and the other side of the river, the other side of the river. The first thing you need to do is to go around.

In fact, this kind of food needs to be based on the taste of people to choose, not all the food can be appetizing, the so-called "difficult to adjust the mouth" is the truth, the following to introduce you to the "kangzi head of the fire", this kind of fire is also our Weifang cuisine, the outside of a layer of golden color crispy skin, palm size, cool eating the more you eat the more fragrant, hot eating can be soaked in soup to eat and drink, very fragrant, but bad teeth or as little as possible to eat it, the fire is quite hard, want to eat directly, have to struggle a little bit to soak and eat instead of more fragrant, when I was a child to buy a few kongzi head of the fire, very hard, but now a lot of kongzi head of the fire has been less hard to eat directly is also all right.

Said so much, want to know what Weifang cuisine, personal taste will know, go to taste it.

Specialties Weifang meat roast undoubtedly Weifang specialties NO1, the status of Weifang that is loud and clear with an unshakeable position, a long history, color and flavor, crispy and delicious, meat roast is in the noodle roast on the basis of adding meat, the beginning of the production of meat roast is very simple just to put the noodle and hard bread on the meat, and then with the people's tastes change with the enhancement of the quality of life gradually appeared vegetables, green peppers, potatoes, vegetables and meat. Hot potatoes, green peppers, eggplant, spinach, tofu and so on. To meet the needs of people's various tastes.

Chaotian pot in Weifang is also among the top God-like existence, with Weifang meat as long as the history of the fire, the beginning of the market in the open air on a large pot into a variety of meat, meatballs and other hodgepodge. A group of people around the pot to make a circle, with the cake rolled meat, with a wooden spoon soup with a variety of small dishes such as white onions, small pickles, etc. Later small changes will be a wooden spoon to scoop soup into a small bowl each person a small bowl of small spoons to drink the soup has been handed down to the present day, there is still a unique flavor Eat a mouth cake rolled meat and drink a spoonful of hot soup, delicious, comfortable.

What others say I'm not sure, I'm Guiyang people, once went to Weifang business meeting, they introduced me to the local people to eat pancakes, days ...... sin, that cake to eat, aigoo ...... half of the face are sore, bite all bite! not move (not bite off, to use the way of pulling to eat a bite), the flavor is okay, is to eat too tired! Then there is a radish (green fruit radish), the hotel general reception are some small objects, Weifang is not the same, they use radish as fruit in the hotel.

There is also the same, the wine ...... is not generally difficult to drink, the degree is very low, smell is the flavor of the clean type, but this ghost is still very drunk, on the head!

How to say, Weifang this place has his characteristics, people are very enthusiastic, small restaurants, especially to pay attention to the amount of that dish is too much, I'm not sure why so much. I'm not sure why. Are their food prices too cheap? Anyway, it was a full portion. The flavor is okay! Be careful, don't talk to the owner, that guy, once passionate can't stand it, too much to drink!

To remember Weifang, a radish, a meat cake (what is called fire cake), a pancake I said (after eating so that your face can be sore for half a day), and most of all is the people, the people are really good, it is worth befriending and reminiscence!

Weifang ...... good place!

Asahi pot

Weifang Asahi pot is a traditional dish, originating from the folk morning market during the Qianlong period of the Qing Dynasty. At that time, Weixian market farmers can not eat hot rice, then someone in the market set up a large iron pot, for passers-by to cook hot food, because the pot is not covered, people will be called the "heavenly pot". Inside the pot is cooked pork, meatballs, dried tofu and so on. Soup boiling meat rotten, customers sit around the pot, by the pot master scooped up the hot soup, add some cilantro and soy sauce, etc., and have a thin noodle cake, feel free to self-use. Then, according to customer requirements, the intestines, tripe, etc. chopped, placed on the cake, pinch fine salt, rolled into a fire tube, sent to the hands of customers.

In fact, the Chaotian pot similar to a hodgepodge of general, no fixed collocation, you can cook all over the world. Nowadays, with the improvement of living standards, the general material to pork-based, combined with Shandong noodles, very Shandong flavor, and now also for people to love, recommended Han Bang Chaotian pot.