Liaocheng’s delicacies and snacks 1. Liaocheng Guada Liaocheng’s traditional delicacies. Created in the Qing Dynasty, it has a history of more than 200 years and has been included in the book "Chinese Famous Foods". It is a kind of fried and stuffed snack, especially Shazhen Guata is the most famous. The fillings include meat fillings, egg fillings, meat and egg mixed fillings (also known as "wind stirred snow"), etc. When making it, first use hot noodles and dull noodles, prepare them in different proportions according to seasonal changes, roll them with prepared fillings, pinch both ends firmly, roll them into a rectangle, and then fry them in a pan. The food is crispy and delicious, and it has fillings and noodles, so it is very popular among the people. In busy cities and rural markets, there are stalls all year round. 2. Jimei pickles are a traditional Linqing food. Jimei Sauce Garden was founded in the 57th year of Emperor Qianlong of the Qing Dynasty (1792). It is as famous as "Liubiju" in Beijing, "Huaimao" in Baoding and "Yutang" in Jining. Together, it is known as the four major sauce gardens in Jiangbei. "Jinjing fermented bean curd" is one of its traditional products. During the Daoguang period of the Qing Dynasty, he was deeply appreciated by the court, hence his name. Sweet pickled melon is another traditional product of Jimei Sauce Garden. It was exported to Japan in 1920 and won an award at the Nanjing Domestic Products Expo in 1935. 3. Laowangzhai donkey meat is a traditional delicacy of Gaotang. The donkey meat in Gaotang is famous far and wide, and the donkey meat in Laowangzhai, Yinji Township, Gaotang is even better. Its donkey meat processing history has been more than 300 years. Because the locals commonly call donkeys ghosts, donkey meat is called "ghost meat". At the end of the Qing Dynasty, it was exported to Japan and Southeast Asian countries, and was also presented to the imperial court as a tribute. Laowangzhai's "Guizi Meat" has a unique processing method, complete ingredients and exquisite craftsmanship. Its product is purple in color, fragrant and delicious, fragrant but not greasy, rotten but not scattered, and has the functions of promoting blood circulation, lowering blood pressure, nourishing and benefiting the body. Donkey whip is called "money meat" and has the effect of tonifying the kidneys and strengthening yang. When locals entertain guests, there is a saying that "there is no feast without donkey meat." 4. Eight batches of fruit, a traditional delicacy in Liaocheng. Babu fruit is a fried snack. The fried fruit is divided into eight strips and connected at both ends, forming an oval shape, hence the name "Bapa fruit". When the eight batches of fruits are made, the dough is mixed with alum, alkali, and salt, and a large amount of oil is used when frying. Each batch of dough cooked in hot oil expands due to air bubbles, becomes golden in color, and is so crispy that it cannot be picked up when it falls to the ground. Batao fruit is one of the main breakfast foods for Liaocheng residents. It can be stored for a long time and is a delicious breakfast food. 5. Pallet tofu is a traditional Linqing food. Because the seller always cuts it and sells it on a special rectangular wooden board, it is called "pallet tofu". In Linqing, every day from morning to night, you can see a large piece of quivering, watery, and hot water tofu wrapped in white cloth on a trolley, bicycle, or a small shoulder-carrying load. Men, women, old and young are vying for it. Phase purchase. Especially in the morning, customers can be seen everywhere on the streets holding trays of tofu, eating the delicious and sweet tofu with relish. Water tofu is made from fine soybeans, which are peeled, soaked, and ground into juice. The soy milk is filtered out with a cloth, poured into a pot, boiled, and carefully cooked with brine. It is characterized by being white, tender, delicate, sweet, rich in nutrients, easy to digest and absorb by the human body, and is a convenient and delicious fast food. 6. Wei's smoked chicken. Known as the "Liaocheng Iron Rooster" by Mr. Lao She, Wei's smoked chicken was created by Wei Yongtai of Beiguan in the 15th year of Jiaqing in the Qing Dynasty (1810). It has a history of more than 180 years. At that time, Liaocheng was close to the canal, with convenient transportation and a large number of merchants. In order to facilitate the transportation and sales of braised chicken to other places, Weijia Braised Chicken Shop has developed this kind of smoked chicken that can be preserved for a long time. It is produced in batches from October to December of the lunar calendar every year for year-round sales. Wei's smoked chicken is made from well-selected ingredients and carefully made. Smoked chickens are made from disease-free live chickens that are about one year old with plump appearance, tender meat, and weighing 2 to 3 kilograms. They are first processed into braised chickens, then filled with cloves, star anise, cinnamon, fennel and other medicines in the abdomen, and placed on the Smoked over sawdust fireworks. The smoked braised chicken has less moisture, shrinkage and cracking of the skin, exposed meat, no elasticity, and a strong medicinal aroma. It can be stored for about a year without deterioration. This kind of smoked chicken has beautiful shape, tender meat and crisp bones, fresh color and delicious taste, and a deep and unique aftertaste in the mouth. It can be paired with wine or tea. Liaocheng's traditional flavor Liaocheng is a national historical and cultural city with a long history of thousands of years. It is the political, economic and cultural center of western Shandong. During the Ming and Qing Dynasties, it was one of the nine major commercial ports along the Beijing-Hangzhou Canal. Liaocheng food culture is an important part of Liaocheng's history and culture. The traditional flavor of Liaocheng is the representative of Shandong flavor. It was created by chefs of all generations using local resources and local customs. It was also deeply influenced by the flavors of the north and the south. The characteristics of Liaocheng's traditional flavor are: rich and perfect noodles, generous dishes, and rich and mellow taste. It is famous for its outstanding sauce aroma, vinegar aroma, pepper aroma, and garlic aroma; it is good at making freshwater lake delicacies. Jinan cuisine is famous for its clear soup and milk soup, Jiaodong cuisine is famous for its seafood, and Shandong cuisine is famous for its rich aroma. Its strong aroma is reflected in the heavy use of soy sauce or sweet noodle sauce, and it is good at using vinegar, pepper, garlic and other strong aroma condiments. The dishes are rich in flavor and unique in style. Let’s try to describe the four aspects of the strong aroma of Liaocheng’s traditional dishes. 1. Sauce flavor: Mainly sweet noodle sauce and soy sauce, combined with other condiments, make the dishes rich in sauce flavor, salty and slightly sweet. It is mainly used for cooking hot dishes such as stir-frying, stewing, roasting, simmering, and braising. Traditional dishes such as fried diced pork in sauce, fish sticks in sauce, braised crucian carp in sauce, chicken quick in sugar sauce, braised catfish in sauce, simmered mutton in sauce, fried clover meat, duck in sauce, etc. all reflect the characteristics of sauce flavor. Sweet noodle sauce is also commonly used in home-cooked dishes, such as stewed winter melon, stewed eggplant slices, fried cabbage and vermicelli, etc. In addition, the meat stalls and shops on the streets of cities and towns in western Shandong sell all cooked food made with sauce. The marinade for soy-based foods is called sauce pot, which is similar to the brine in the south but has its own characteristics.

Dozens of seasonings such as grass fruits, bay leaves, cumin, and white wine are added to the sauce pot marinade, as well as rock sugar, soy sauce, sugar color, salt and other seasonings, which can be used to marinate pork, beef, etc. The brine from the south is fragrant, while the sauce pot from Liaocheng is rich and fragrant. Each has its own merits. 2. Vinegar aroma: Seasoning with vinegar can achieve the effects of removing fishy smell, relieving greasiness, improving freshness and increasing aroma. Hot and sour, sour and salty, and sweet and sour are all flavors that Liaocheng people particularly like to eat. Inviting weddings and funerals among the people? Most of the banquets made by h Chang include steamed bowls, such as chicken, fish, crispy meat, etc. The sour and salty sauce is poured into the steaming bowl. Traditional fried pork slices, commonly known as old pork slices, are also cooked in vinegar, making them sour and salty. Meatballs in clear soup, hot and sour soup, etc. are also made into spicy and sour flavors, while mustard dishes such as mustard cabbage are made with mustard and vinegar. Dishes such as vinegar chicken, spicy and sour fish, sweet and sour fish, sweet and sour meatballs, and vinegar zucchini all have a strong aroma of vinegar, which is particularly appetizing. 3. Pepper flavor: Utilize the aromatic and numbing properties of Sichuan peppercorns and add salt and other condiments to form a spicy, spicy and fragrant flavor. This is the pepper flavor of traditional Liaocheng dishes. This flavor type is widely used in cooking techniques such as stir-frying, braising, mixing, pickling, steaming, boiling, stewing, roasting, and stewing. The good use of Sichuan peppercorn oil is one of the main differences between Liaocheng cuisine and other local cuisines. Many dishes are cooked with Sichuan peppercorns, onions, ginger, vinegar, etc., and then topped with Sichuan peppercorn oil when served. Such as stir-fried kidneys, stir-fried chicken, fried crispy fish, vinegar-cooked crucian carp, fish sticks with green onions and peppers, fried meatballs, soy sauce, soy celery, soy tofu skin, braised cabbage with dried shrimps, braised tripe slices, braised smallpox, etc. Pour in Sichuan peppercorn oil when serving to enhance the flavor. There are also unique ways to use peppercorn water, such as stir-frying meat slices, adding peppercorn water to the pot while frying; grilling mutton strips, first marinating them with peppercorn water; in the production of "stuffing", such as the preparation of steamed bun fillings, Pepper water is also often added. There are many fried dishes with salt and pepper. 4. Sour flavor Garlic is also widely used in cold and hot dishes. Use minced garlic or minced garlic, combined with other condiments, to prepare cold dishes. The garlic has a strong aroma, is salty and spicy. When making dishes using techniques such as roasting, braising, simmering, and stewing, garlic cloves and diced garlic are often added to remove fishy, ??muttony and other odors. Such as garlic braised mutton, red braised dog meat, garlic braised turtle, etc. This method is also commonly used in braised beef and fish. When making dishes using techniques such as stir-frying, stir-frying, and frying, garlic slices are added to enhance the aroma. Such as stir-fried kidney, stir-fried pork with garlic, stir-fried heart slices, shrimp cakes, shrimp segments, vinegar chicken, etc. When making dishes using techniques such as stir-frying, stir-frying, deep-frying, and deep-frying, minced garlic is also added to enhance freshness and flavor, such as fried chicken, sweet and sour fish, stir-fried shrimps, fish sticks cooked in vinegar, etc. From the four scents mentioned above, we can see the influence of canal commercial culture on the catering industry in Liaocheng's history. It was the exchange of materials between the north and the south that led to the exchange of cooking techniques and the traditional Liaocheng flavor that combines the essence of the flavors of the north and the south but has its own style. Although most of the traditional dishes have been abandoned by the market, the excellent varieties are still preferred by chefs and customers. When everyone is scrambling to create new dishes, we should inherit and carry forward the advantages of traditional dishes. Only in this way can our creation have a foundation, our development have a source, and our creation and development will be better and faster. . The above are the traditional snacks in Liaocheng. It should be said that you can buy some in ordinary snack bars and snack streets, but the authentic ones such as Laowangzhai donkey meat, eight batches of fruits, pallet tofu, and Wei's smoked chicken can only be eaten in specialty stores. , and these stores are not concentrated, so it is difficult to say that they have eaten everything. I suggest you visit Liuyuan South Road Food Street to see if there is anything delicious. /wszg/list.php?tbn=c_henan&lv=citys&na=Liaocheng&tp=gs Enough about the traditional ones, let’s talk about the modern ones: Modern large-scale banquet - Luxi Cultural Banquet "Luxi Cultural Banquet" has a total of one hundred and eight dishes. It may be based on historical events, or rely on folklore, or use local specialties, or originate from ancient temples and jungles, or excavate the dishes left in ancient restaurants, or innovate traditional famous dishes. They are all well-founded, interesting to tell, pleasant to watch, and delicious to eat. Comfortable. The "Luxi Cultural Banquet" is based on the traditional flavor of Luxi and plays new ancient tunes that adapt to the contemporary economic level. It is a pioneering work that integrates food and culture. It makes the banquet rich in cultural connotation and strong cultural atmosphere. Integrating artistic nature, fun, appreciation and nutrition into one, it has achieved extraordinary success.