Jining Specialty One: Roasted Rohan Gluten
Roasted Rohan Gluten is a traditional snack in Jining, Shandong Province, with a very long history, and legend has it that it originated in 1915. It is made from gluten, sliced hydrated mushrooms, and sliced thick mushrooms, and is made using traditional production methods. The cooked Luo Han gluten is beautiful in appearance, fresh and tender, and beautifully made.
Jining Specialty No. 2: Macun Pan-fried Dumplings
As a specialty of Jiaxiang County, Jining City, Shandong Province, Macun Pan-fried Dumplings have a very long history, originating in the early 1930s. The production process of Macun fried dumplings is very delicate. High-quality flour and mutton are chosen as the main ingredients, and traditional production methods are used. Cooked out of the thin, stuffed, oiled, thin, but not leakage, oil, but not greasy Ma Village fried dumplings.
Jining Specialty Three: Yutang Soy Sauce
Jining Yutang Soy Sauce Garden was built in the Qing Dynasty Qianlong forty-five years (1780). Yutang Soy Sauce is sold all over the world along the canals, and is known as "the name of the capital, the flavor of the south of the Yangtze River". As a "tribute product", even the Empress Dowager Cixi considered it to be worthy of its name. Its production of soy sauce, pickles, spring wine also won the Panama World Expo Gold Medal.
Jining Specialty No. 4: Kongfu Family Wine
Kongfu Wine is one of the specialties of Qufu, Jining City, Shandong Province. Kongfu Jiaju is a low degree quality liquor produced by Shandong Qufu Winery. Kongfu Jiajiu is carefully brewed with selected high grain as the main raw material and high-temperature wheat quartz as the saccharification and fermentation agent, adopting the traditional brewing technology. Kongfujia liquor has the characteristics of "smell, drink, aftertaste" and "aroma, flavor and body". It is "Shandong Province Quality Product", with rich aroma, sweet and mellow flavor, and soft and sweet aftertaste.
Jining Specialty 5: Kongfu Pastry
Kongfu Pastry is a unique pastry with a long history and has been passed down through generations. Made by specialized chefs, it is concerned with eating and baking now, and strives for color, aroma, taste and shape, which has surpassed Beijing's famous dishes. Especially the Kongfu pastries from the Ming and Qing dynasties are much better than the famous ones sold on the market. Kongfu pastries are used externally as well as internally. External pastries were mainly used for tribute and gifts. Tribute pastries are mainly dates, pancakes, and hand-wrapped cakes. Internal pastries can be divided into seasonal pastries, perennial pastries, door-to-door pastries, and frugal pastries. Seasonal cakes can be made at any time according to the change of time, such as green bean cakes, chestnut cakes, and cold cakes in summer; crystal buns, bean paste buns, and ham cookies in winter; and Robb cakes in spring and fall. Throughout the year, there are big cakes, chrysanthemum cakes, hemp balls and yellow cakes.