Longsheng cakes have a wide variety and different tastes.
Bee honey three knives: refined from white sugar, refined powder, peanut oil, sesame and other raw materials, with bright and crystal clear color and agate-like luster. Bite down, directly touch the taste buds, the sweetness of honey is refreshing, and the unbroken sugar line is still hanging on the mouth, which makes people memorable.
Peach crisp: golden in color, crisp and refreshing, melted in the mouth and full of sesame fragrance. Brew it into a paste with boiling water, which is not clear. Ingredients include sugar, refined flour, fresh eggs, peanut oil and so on. The unique production technology makes peach crisp have the characteristics of long storage time but crisp as before.
Egg cake: full and flat in shape. At first glance, it seems to be no different from the European cakes on the market. But after careful study, it is found that it has a more mellow taste, purer, more retro and more natural than traditional cakes. It is unique in that it is made by traditional technology, using only white sugar, refined flour, fresh eggs and peanut oil as raw materials, with loose and porous internal materials, good elasticity, soft taste, instant in the mouth, refreshing and not sticky, and has the unique aroma of cakes.
Mung bean cake: the shape is standard and neat, the color is light yellow, the texture is fine, the taste is soft, mellow, fragrant and waxy, and it does not stick to teeth. It is refined from mung bean powder, sugar and sesame oil.
Bird's Nest Crisp: It looks like bird's nest, crystal clear, delicious and refreshing, and has the fragrance of red bean paste. The ingredients are white sugar, refined flour, peanut oil and bean paste.
Melaleuca Crisp: It has distinct layers, crisp outside and tender inside, crystal clear, delicious and refreshing, not sticky, and melts in the mouth. Ingredients include white sugar, refined flour, peanut oil, maltose, etc.
Shoutao: Also known as moon cake, the skin is crisp, the layers are clear and even, the skin is as thin as paper, the stuffing is full, and the fragrance is refreshing and memorable.
Heng palace spicy chicken
Hengwangfu spicy chicken is the main course of Hengwang banquet in Ming Dynasty, which has the characteristics of soft and tender entrance.
The preparation method is to select roosters that have been raised for one year and add a variety of Chinese herbal medicines such as Lycium barbarum, Codonopsis pilosula, Eucommia ulmoides, Psoralea corylifolia and Amomum villosum. According to the secret recipe of the family, it is carefully cooked. The cooked Hengwangfu spicy chicken has the characteristics of beautiful color, fragrance, ignorance and style. Chicken is tender and boneless, and has a unique taste. The more you chew, the more fragrant it is.
Because the Hengwangfu spicy chicken is added with a variety of Chinese herbal medicines in the cooking process, it also has a dietotherapy function and is a good food for entertaining guests and families.
Dongguanjiang beef
Qingzhou has been a gathering place of Manchu, Han and Hui nationalities since ancient times, and the unique diet, customs and costumes of all ethnic groups are unique. Among them, the Muslim food in Qingzhou is well-known for its exquisite craftsmanship. The meat of Hui nationality is mainly beef and mutton, and its processing, making and eating methods have unique stress and technology. Stewed beef, stir-fried beef, chunks of beef, beef balls, stewed steak, steamed beef tongue, fried tenderloin, stewed sheep stubble, whole sheep soup, oxtail soup, etc. They are all excellent halal foods, especially halal beef with sauce, which makes people satisfied and has a long aftertaste. Sauced beef is finely selected and beautifully made. Choose healthy cows with moderate fat and thin, and slaughter them by imams instead of knives. Mainly choose the tendon and lean meat parts of cattle, such as the front leg tendon and "Haba" (the front shoulder of cattle). In the process of processing materials, take the fragrant sauce beef as an example: 65,438+04kg of refined beef is selected, washed with clear water, put into a pot until it is half-cooked, stir-fried with 200-300g of white sugar until it has a burnt flavor, cooked with refined sauce, and when the color of sauce is about 65,438+0.5cm, stop the fire and dry for 65,438+00 minutes.
The ingredients for processing sauce beef are: 20 g of pepper, 20 g of star anise, 20 g of fennel, 5 g of cinnamon, 5 g of angelica dahurica, 0/0 g of grass, 0/0 g of hawthorn slices, 0/50 g of frozen powder, 20 g of sugar, 60 g of salt, onion, ginger and garlic.
The first-class sauce beef has a flower-like cross section, tender and delicious meat, rich sauce flavor, pure taste, delicious taste and moderate salinity. It has high nutritional value, high protein and low fat, and is rich in nourishing nutrients such as essential amino acids and vitamins. It is a traditional famous food of Qingzhou Hui people and is deeply loved by people of all ethnic groups in Qingzhou.
Dong Guan gang zi tou huoshao
Qingzhou Hui people are ingenious, especially good at the processing and production of pasta. Among them, Dongguan barbecued pork head is a representative Hui pasta.
The barbell head caught fire, so it was named because its face was hard and its hands could not move, and it needed a wooden pole to turn it over. It is round and big, each about 250 grams, thick on one side and thin on the other, with a bulge in the middle. It is characterized by hard noodles, well-baked, no spots, crisp to eat, and more fragrant when chewed. Because flour is difficult to bake with fire, it contains little water, so it can be eaten immediately, and it is easy to carry and suitable for travel.
The barbell head has a natural food smell and is hard and strong. Even if you eat it with an empty mouth, it tastes sweet, and the more you chew it, the more fragrant it is. When eating hot, stew with vegetables and meat, which is flexible and very tasty. In ancient times, businessmen who went out to do business and people who often went out burned barbecued pork heads with hemp ropes and hung them on the side of saddles and cars. When they are hungry, they take them down to satisfy their hunger. According to the old people, the "steamed bread" soaked in Xi's famous mutton buns evolved from the thick barbecued pork head brought by merchants in Qingzhou Dongguan. Old people who have settled abroad will always be specially told to bring back some Dongguan barbecued pork heads to burn whenever someone around them goes back to their hometown in Qingzhou to fill their deep yearning for their hometown.
Nowadays, the monkey head in Dongguan is not only a unique pasta for Hui people, but also a favorite food for people of all ethnic groups in Qingzhou, and it is also a representative famous food in Weifang for many years.