Zibo is a famous historical city, and naturally there are many traditional cuisines. Boshan Tofu Box, a famous snack with historical and cultural background, was once the favorite of Emperor Qianlong and 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, Boshan tofu box made by each family and restaurant has different tastes. In 21, Boshan tofu box was listed as a district-level "intangible cultural heritage", which shows the position of this dish in the hearts of local people.

Boshan Tofu Box

Raw materials: two pieces of tofu, pork, shrimp, fungus and dried day lily

Seasoning: salt, monosodium glutamate, chicken powder, oil consumption, soy sauce, minced onion and ginger, white sugar, material oil, sesame oil, water starch, fresh soup, pepper, salad oil, etc.

Preparation method:

2. Heat the pan with salad oil (wide oil) until it is 6% hot. Cut the tofu strips, fry them, and take them out. When they are slightly cool, use a blade to open the top layer of tofu, leaving one side connected. Like a box cover, use a spoon to dig out the tender tofu inside and leave an empty box of tofu for later use.

3. Heat the pan with base oil, add minced onion and ginger, stir-fry minced meat, then add diced shrimp, minced auricularia and minced daylily, stir-fry evenly, add light soy sauce, oil consumption, salt, monosodium glutamate and white sugar, add sesame oil, stir-fry a little material oil and pour it into a bowl for later use.

4. Fill the fried stuffing into the tofu box, steam it on the drawer for 5 minutes, take it out and put it neatly in the front plate.

5. Heat another pot with base oil, stir-fry minced onion and ginger, stir-fry minced meat and fungus evenly, add fresh soup, add salt, monosodium glutamate, chicken powder, light soy sauce, thicken with water powder, pour sesame oil, and pour the prepared juice on the freshly steamed tofu box before serving.

Remarks: The stuffing of tofu box can be seasoned according to personal taste, and the ingredients are varied. You can use whatever you want to mix the stuffing. It's up to you.

mutton in gravy

mutton in gravy is a famous local food in Zhoucun. There are many specialty shops in Zibo, and mutton in gravy has a history of nearly a hundred years.

mutton in gravy is made from the lean meat of leg of lamb, soaked in rice washing water to remove fishy smell and blood, then put in gravy, marinate with low fire until it is ripe and tasty, and the dish looks bright and red. Slice it, put it on a plate and serve it with dipping sauce.

The brown-red and shiny color of Zhoucun marinated mutton. Chinese herbal medicines such as yellow wine, pepper, ginger slices, fennel, cinnamon and licorice are added to the marinade, so that the mutton in the marinade is more fragrant.

In Zhoucun, Zibo, the signboard of "mutton in gravy" is a "golden signboard" to attract diners. When you enter the store, you must order "Mutton in Marinated Sauce", which is delicious and fragrant, and is a well-known local snack in Zibo.

There are many snacks with local cultural characteristics in Zibo, 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, the birthplace of Qi culture, a famous historical and cultural city in China, a national civilized city and one of the top 4 cities in China in terms of GDP. Not only has a long history, but also the food culture is very developed.

Zibo cuisine is mainly concentrated in Boshan and Zhoucun. Boshan District of Zibo is the birthplace of Shandong cuisine, the four major cuisines in China, and has successfully held numerous food festivals. It is now known as the "Luzhong Food City", and many places in Shandong also have the folk proverb "If you want to have a good meal, turn around Boshan", and Zhoucun, Zibo, the "No.1 village in the world" granted by Emperor Qianlong, is also famous for its unique snacks. Zibo is rich in natural products, which creates favorable conditions for the formation of cuisines. Boshan cuisine, as a representative of Zibo cuisine, has the characteristics of fresh, salty and crisp Shandong cuisine, and is unique and unique. Boshan cuisine is exquisite in workmanship, pays attention to the soup head, and is proficient in frying, frying, cooking, frying, stewing, slipping, steaming, stewing and stewing. Special snacks mainly include: vegetable pancake, Zhoucun sesame seed cake, Boshan bean curd box, Zhoucun big crisp sesame seed cake, Boshan braised dishes, Boshan barbecue, golden silk duck eggs, Yiyuan cauldron of whole sheep, Dongli pancake, Zibo vegetable pancake, shredded chicken, Yifu noodles and Wujiaguanzhuang roast chicken.

1. Carp holding eggs

Carp holding eggs, formerly known as "perch holding eggs", was created by Chen Mou, the Wang family chef in Xincheng. This dish is excellent in shape, color and taste. Raw materials used: 1 live carp (about 75g), 2g black fish, 3 eggs, and appropriate amount of onion, ginger, salt, cooking wine, monosodium glutamate, sesame oil and rice dough.

In 1684 (the 23rd year of Emperor Kangxi of the Qing Dynasty), Wang Shizhen was appointed as a junior minister of the Zhan government and a bachelor to be lectured in the Hanlin Academy in Beijing, and recommended Chen Mou to work in the imperial kitchen in Beijing. After this skill was passed on to Bao Shibin for two generations, perch disappeared in China, so carp was used instead of perch, and the name of the dish was changed to "carp holding eggs". Through careful production, it still retains its original flavor. After Bao Shibin taught Zhang Yuehua (female), a special third-class cook in Purple Studio of County Catering Service Company, after many times of practice, according to the characteristics of Shandong cuisine, the fried carp was changed to steamed, which was easier to maintain nutrition and increased its fresh and fragrant characteristics. In October, 1986, Zhang Yuehua participated in the first Shandong Cuisine Grand Prix (Zibo Division) and won an award for performing the cooking skills of this dish.

Scaled carp, gilled carp, eviscerated carp (without breaking its belly), washed carp and steamed carp; Chop black fish into mud and put it in a bowl, add onion ginger, cooking wine, monosodium glutamate and rice dough, stir well, put it in boiling water and make pearl meatballs; Steam the egg yolk into a cake and make it into "fish scales" with a carving knife; Finally, put the cooked fish in a dish, set the shape, put "fish scales", put a proper amount of fish balls in the belly of the fish, and leave the rest in the dish for decoration.

2. Soft-cooked tofu

Soft-cooked tofu is a famous dish in Boshan area, and Boshan has been famous for producing tofu since ancient times. Boshan tofu is light yellow in color, soft and palatable, and delicious and fragrant. Boshan bean curd is made of "sour paste" instead of ordinary "bittern" method, so the finished product is yellow outside and white inside, bittern-free, delicate and solid, and suitable for modeling.

third, duck recipe in sauce

duck recipe in sauce is a specialty of Boshan. This dish has a complicated production process and a unique and mellow taste. Now it has become a famous dish at the state banquet. The dish is characterized by bright oil red color, overflowing sauce flavor, fresh, tender and palatable, salty and slightly sweet.

Practice

Ingredients: 75g clean ducklings. 3 grams of taro. 2g of Shaoxing wine, 1g of soy sauce, 2g of sugar, 6g of peanut oil, 1g of onion, 1g of ginger, 5g of pepper and 2g of sweet noodle sauce. Practice: 1. Wash the ducklings, chop their mouths and leave their tongues, and remove their paws; 2. Break the big bones, put the onion, ginger and pepper in the water pot, cook until they are six or seven years old, take them out, put them on the vegetable pier, chop off the head, neck and legs of the preserved duck towards the bottom, remove the duck bones, trim around, cut them in half along the middle of the preserved duck, and then cut them into long squares of about 2.6 cm with a horizontal knife, and put them in the original state; 3. Cook the taro, peel off the skin, cut off the black spots and cut the hob block; 4. Shovel the duck into the pot mat as it is, then add taro, duck neck, legs and bones, put them on the built-in fire in the pot, and add boiled duck soup (it is advisable not to duck), Shaoxing wine, soy sauce and white sugar; Add peanut oil and white sugar to another wok, stir-fry until tender, stir-fry with sweet noodle sauce, add boiled duck soup, melt and pour into the duck pot; 5. Add a little peanut oil to the wok, heat it to 6% on medium heat (about 15℃), add onion, ginger and pepper, fry until golden brown, take it out and pour it into the duck pot; Buckle the plate on the duck, simmer it for about 1 hour with low fire, remove the plate, take out the pot pad, buckle it into the big plate with a flat plate, and remove the pot pad; The juice in the pot is thickened with starch and poured on the duck side.

4. Happy dumplings

Happy dumplings are a kind of Han folk snack in Huantai County, Zibo City, Shandong Province and its surrounding areas. They are beautiful and delicious at large temple fairs (such as Wutai Temple Fair) and year-end gatherings.

The making method of Huanxi dumplings is very simple. Steamed glutinous rice, cooled, dispersed, fried until puffy, dipped in syrup, and made into balls of different sizes. According to the single string, double ears, small hanging angle, large hanging angle and other forms.

history and culture

Xihe pancake is a famous Han snack in xihe town, Zibo, Shandong Province. It is as thin as paper, as bright as jade, as sweet as a pulp, elegant and flexible, with unique flavor, bright color, delicious taste, delicate fragrance and unique flavor. According to historical research, Jade Emperor Mountain in xihe town, formerly known as Tianji Mountain, has outstanding people and simple folk customs. There have been stalls since the Song Dynasty ...

Boshan porridge is a traditional famous spot in Boshan. There are more than a dozen kinds of Boshan porridge, such as pea porridge, rice porridge, millet porridge, corn hawthorn porridge, eight-treasure porridge, almond porridge, lotus seed porridge, Laba porridge, etc. Among them, the most famous one is wang xing "Big Daughter" porridge. Actually, this is a kind of millet and mung bean porridge. Boil mung beans with a little water first, and then add water ...

Zhoucun Boiling Pot, also known as Chaotian Pot, is one of the snacks with Zibo flavor, which has a history of more than 8 years. Huizhou meatballs, big meatballs, fried tofu pages, fat sausages and other dishes are usually placed in the cooking pot. The shopkeeper serves at the table, and the guests can order the dishes in the cauldron as they like. The shopkeeper cuts them and puts them in the guest's small pot at any time.

5. Zhao's roast chicken

Zhao's roast chicken is a famous local food in Linzi. It is golden in color, fragrant, fat but not greasy.

VI. Zibo Crispy Pot

Zibo Crispy Pot is a traditional seasonal and seasonal dish, which is popular in winter and Spring Festival. Legend has it that it was founded by a woman named Su Xiaomei in Yanshen Town in the early Qing Dynasty, so the name of the dish was Su Guo, and therefore more vinegar was used. The main feature of it is that the bones of meat and fish are crisp and rotten, and the word "Su" is homophonic, so it was renamed "Su Guo".

VII. Zibo Barbecue

Zibo Barbecue, a traditional dish in Boshan District, has a history of more than 1 years, with beautiful color, delicious taste and healthy atmosphere. Barbecue is three colors in one: golden (pigskin), milky white (fat) and zonghong (lean). The skin is crisp and tender, the entrance is not greasy, the taste is delicious, and the fragrance of wood incense is fragrant and unique.

The most distinctive snack is Zhoucun sesame seed cake, which can completely represent Zibo.

Zhoucun sesame seed cake is round and yellow in appearance, covered with sesame seeds on the front, with crisp holes on the back, as thin as poplar leaves. When you pick up a stack, it makes a swish sound, like poplars in the wind. When you eat it, it will break when you chew it, and it will be full of fragrance, crisp and abnormal, and it will not get tired of chewing for a long time. If you miss it, it will all break into pieces.

There are many special snacks in Zibo: there are seven or eight kinds of baked cakes in five districts and three counties alone; What I want to talk about here is the most primitive snack in Zibo: oil powder! Many years ago, the most common food stalls in the streets and lanes would have it; The production method is as follows: the fried bean curd leaves are diced, the fried peanut kernels are divided into four or five halves, fresh bean sprouts, "Yellow bean sprouts, black bean sprouts and mung bean sprouts are all available", and then a few egg cakes are spread and cut into thin strips, with chopped green onion coriander and appropriate amount of salt; Add water to a large wok and bring it to a boil. Stir the cornmeal and white flour into the wok with 3: 1 water, then add other ingredients one by one, and slowly stir along the bottom of the wok. It takes about ten minutes to make a pot of steaming, salty and fragrant oil powder, especially in this season, with fried dough sticks, oil cakes and various sesame cakes, you can eat enough for a few dollars ...