For China, which is rich in products, the differences of regional cultures also make different food cultures in different parts of the country have certain discrepancies, and these local foods with rich styles have to be said to bring vitality to the local area to a certain extent. So, do you know what the special foods of Guanmen Mountain are? Let's take a look at it together.

The famous delicacies in Guanmen Mountain include _ cup tofu, Benxi Xiaoshi mutton soup, stewed mushrooms with chicken, long and wide trotters, rice with rhubarb, sticky fire spoon, Zhang Jiuli roast chicken, white meat with sauerkraut and blood sausage, Laobian jiaozi, Majia steamed dumplings, golden meat, rainbow trout and so on.

Lamu tofu

The way to make tofu from the crawfish is to remove the crustacean from the live crawfish, leaving only the fresh and tender clams, grinding the clams with a meat grinder, and boiling the enlarged oil in a pot. Then stir-fry the clams in the pot, forming a bright red and soft shape one by one, which is very similar to tofu, hence the name.

Benxi Xiaoshi mutton soup

The goat's bones, meat and viscera are stewed in a earthen cooker for several hours, and when the soup is milky white, the soup, meat and chopped viscera in the pot are put up, and salt, pepper, coriander, pepper, monosodium glutamate and other seasonings are added to make the mutton soup, which is delicious when it is hot.

Changkuan pettitoes

This dish is made from the ancestral secret recipe, carefully selected ingredients and carefully processed. It is a famous snack in Benxi city. The main product is a must-have in Yandong, with unique flavor, salty, crisp, tender, deboned, flexible and palatable, with gloomy winter atmosphere and endless four flavors, which is suitable for all ages.

Dahuangmi ganfan

Millet is processed and shelled, which is rhubarb rice. Up to now, in rural areas that are not rice producing areas, rhubarb rice is still the staple food for hospitality.

Sticking fire spoon

Farmers often brand hundreds of fire spoons at a time. After they are branded, they put them in the big vat of the barn and freeze them with snow. When eating, they can take them out and put them in the pot for distillation. Glutinous rice, sticky sorghum rice, yellow rice or small yellow rice are used as the main raw materials. After soaking, fermenting and washing, they are ground into sticky noodles with water, dried and divided into small balls, pressed into flour cakes, filled with cooked red beans and sweetened bean paste, and baked sesame seeds with some salt powder as stuffing, which is called sesame salt.