chaotianguo is a traditional dish in Weifang, Shandong province, which belongs to Shandong cuisine.

It is characterized by baking cakes and rolling meat, and you don't need a pot when eating. The folk morning market, which originated in the Qianlong period of the Qing Dynasty, has spread to this day. After continuous improvement, Weifang Chaotianguo was recognized as "Chinese famous snack" and "Shandong famous snack" by China Cuisine Association and Shandong Provincial Department of Trade in 1997.

In p>213, the production skill of Chaotian Pot was selected into the Shandong Provincial Intangible Heritage List. In 214, the representative dishes of 17 cities in Shandong Province were selected, and Chaotianguo endorsed Weifang cuisine. Weifang Chaotian Pot is similar to Beijing's pot sesame seed cake (chop suey stew), Xi 'an's gourd head (chop suey stew) and Changsha's fire palace (chop suey soup with Chili).

making method:

main ingredients: pork bone and spring cake.

auxiliary materials: pig head, pig liver, pig intestines, pig lungs, pig heart, pig belly, eggs, meatballs, pickles, onions, garlic sprouts, lettuce, coriander, star anise, ginger, spices, sugar, pepper and pepper powder.

1. Blanch pig bones with boiling water to remove blood, add star anise, ginger (beaten pine) and spicy spices to boil, skim the floating foam after boiling, add salt, sugar and cooking wine to cook until the meat is cooked.

2, pig's head, pig's liver, pig's intestines, pig's lungs, pig's heart, pig's belly and other auxiliary materials are washed with clear water, blanched with boiling water, and then poured into a pot, with onion, ginger, garlic, pepper and spices added for 2.5-3.5h..

3. Put chopped green onion, coriander powder, pepper noodles and monosodium glutamate into the bowl, and pour into the bone soup. Use a single cake to get involved in your favorite ingredients and you can eat it.