The origin of beef offal is this: It is said that in ancient times, when a great king was plowing at the Xiannong Altar to worship the God of Agriculture, it suddenly rained heavily. Seeing that the local people were hungry, the king immediately ordered the slaughter of the cattle he was plowing and put them to death.

Put beef, tripe, beef heart, beef liver, louver, beef intestine, etc. into the pot.

After the people eat it, it is pure and delicious, and the taste is very good.

So far it has been spread throughout Qilu, Shandong.

Beef offal delicacies have been passed down to this day, and Xiguan offal is the most delicious. It is said that "Guangzhou's delicacies are the best in the world, and Xiguan's delicacies are best in Guangzhou." Xiguan offal has always been famous for its delicious meat, fresh soup, fragrant taste and good color.

>02 Oden Oden is made by boiling fish balls and meatballs skewered with bamboo skewers in carefully prepared soup stock, and then putting them into soup cups to eat. It has an attractive aroma and a unique and delicate texture. After eating, your mouth will be fragrant and fragrant.

The aftertaste is long and you won’t be able to stop after tasting it once, and you will definitely become a repeat customer.

There are dozens of varieties of oden: golden cuttlefish balls, tribute balls, Shaoyixiang, crab claws, cod rolls, golden balls, sesame-flavored shrimp balls, etc.

>03 Duck blood vermicelli Cut the duck blood into thin cubes, drain the duck gizzards, duck liver and duck intestines into boiling water, cut the duck liver and duck gizzards into small pieces, cut the intestines into small sections, blanch the vermicelli in warm water until soft and set aside;

First add the duck gizzards and duck intestines to the boiled duck soup, cook until the soup boils into blossoms, then add duck liver, duck blood, vermicelli, a few small pieces of water tofu, ginger juice, a little mustard, white vinegar and cooking wine.

A few drops, then add the spice bag and cook over high heat for a few minutes; transfer the pot to a large soup bowl, and finally sprinkle with chopped green onions, coriander, and pepper. Stir gently. The heat will rise, and the aroma will follow.

He walks around like a little dragon in the small kitchen.

>04 Spicy hot pot Spicy hot pot originates from the Tujia flavor of Jinyun Mountain in Chongqing. It is a home-cooked practice of local people. It is carefully prepared with high-quality raw materials. Its raw materials are excellent and the formula is unique. It inherits the basis of traditional hot pot, Sichuan hot pot and spicy dishes.

On top, it combines numbing, spicy, fresh and fragrant in one pot, and it has the characteristics of spicy but not dry, fresh but not greasy, long-lasting numbness and fragrant aroma!

It is said that local people usually like to stir-fry a large pot of vegetables with various seasonings. Whenever there are important guests, they will add meat, seafood and other valuable food to the usual large pot of stir-fry dishes.

Here to entertain guests.

>05 Stewed pot Stewed pot was once a popular hot pot in the north and south of the Yangtze River. People's love for it is due to its refreshing, delicious and simple choice.

But compared with hot pot, stew pot has many advantages.

The seasonings of stew pot are all in the pot, and they are simmered until they are cooked and fat. However, most of the seasonings of hot pot are in the bowl, which cannot achieve this delicious effect. Hot pot is eaten with a rinse, while stew pot can be simmered and cooked first.

After that, rinse and add the staple food. Eat three dishes in one pot with different flavors.

>06 Crispy Beef Cake It is said that Li Shimin, Emperor Taizong of the Tang Dynasty, paid a private visit in Chang'an City one day incognito. When he walked to a busy alley, he saw a crowd of people in front of a small shop. There were hundreds of people, men, women, old and young, queuing up.

From time to time, pedestrians walked by in twos and threes, all holding golden noodle cakes in their hands. A strange aroma hit their nostrils. They hurriedly stepped forward to ask, and it turned out that they were buying a snack called beef cake.

So I deigned to join the crowd in line to find out. I finally waited until I was in front and bought two. I didn't care that the cake was hot and scalded my mouth, so I hurriedly stuffed one into my mouth. I felt that the outside of the cake was crispy and crumbled when I touched my teeth, but the inside of the cake was extremely tender and tender, with a fragrant oily dough.

The spicy beef with chopped green onions made Taizong smile with joy.

Crispy beef cake originated in the Tang Dynasty of China and has a history of more than a thousand years. This cake was once a royal order in the palace and later spread to the people.

Bai Juyi, a famous poet of the Tang Dynasty, wrote in his poem "Send Flax Cake to Yang Wanzhou": "The flax cake is modeled on Kyoto, with crispy noodles and fragrant oil. I send it to the hungry Ambassador Yang. The fragrance is like a supplement." in the poem.

Flax cake refers to the current "crispy beef cake".

>07 Colored Noodles with Stuffing Chinese pasta has experienced thousands of years of historical development. Today, various types of pasta are constantly updated with the rapid changes in different production and eating methods. The pasta products with local styles are famous all over the country.

The Chinese people's concept of food has always pursued color, aroma and taste since ancient times. "Color" has always been given top priority. The enjoyment of visual beauty comes before tasting. "Color" gives people the first feeling of appetite, just like appreciating a beautiful scenery.

, the scenery is pleasant, the colors are harmonious, refreshing, your appetite will be whetted, and you will have a long aftertaste after the delicious food.