1, smoked tofu

Also known as "Confucius smoked tofu". Qufu smoked tofu is well-known at home and abroad, and it is a unique local traditional snack. Unique flavor and taste, cold, stir-fried, stewed, can be accompanied with wine.

There is a folk legend about the origin of smoked tofu: there were many tenants in Confucius House in the old days. One of them, Han, lives in Northeast Academy Village, Qufu City, and his family has sent tofu to Confucius' family for generations. During the Qianlong period of the Qing Dynasty, the Han brothers each sent a piece of tofu to Confucius every day. One year when it was cloudy in dog days, the tofu made by the Han family could not be sold for fear of spoilage. He cut tofu into many small pieces and put them on the straw curtain to dry. Who knows that his house accidentally caught fire and the curtain for drying tofu was burned. Because of the wet curtain on cloudy days, some tofu blocks were baked and some were smoked brown. Han couldn't bear to throw away the tofu, so he took some and cooked it in salt water. It tastes quite good. So he sent some such tofu to Confucius' house for the feast duke to taste. The Duke of Feast asked the chef to add cinnamon, pepper, Chili powder and other ingredients to the stewed tofu. Tofu tastes good after stew. From then on, Han specially made smoked tofu for Confucius, and smoked tofu became a delicious dish of Confucius. Legend has it that one year Emperor Qianlong came to Qufu, and Confucius hosted a tofu banquet for the emperor, including a smoked tofu. The emperor ate it very delicious and praised it.

Later, the practice of smoked tofu gradually spread among the people and became a unique local flavor snack. This kind of smoked tofu is not only loved by local people in Qufu, but also by foreigners in Qufu. It is said that there is a southern professor in Qufu Normal University who has been walking for miles to the market to eat smoked tofu for decades.

2, porridge soaked mutton Qufu's most distinctive breakfast is "mutton soaked in bread." In front of many stalls selling fried dough sticks, there are mutton sellers. Porridge and fried dough sticks belong to the same family, but mutton is a separate boss. Hehe, it seems inappropriate to call the boss. I can't remember how to call the mutton seller at the moment. Mutton is cooked with various ingredients at home. The boss cuts off the parts you like according to the needs of customers. Some people like sheep liver, while others like to eat exquisite mutton. The boss sliced the mutton, then wrapped it in a paper, or took it home, or ate it at a stall. Mutton is soaked in porridge, and porridge and mutton are imported together. Porridge is filled with delicious meat, and mutton has the aroma of rice porridge, so you can't taste the aroma of mutton at all. The best mutton porridge in Qufu belongs to Xiguan, and many people who have plenty of time in the morning love to rush to Xiguan for breakfast.

3. Confucius cakes

Confucius pastry, like Confucius banquet, is a unique pastry with a long history and passed down from generation to generation. Especially in the Ming and Qing Dynasties, Confucius' bread was much better than the famous food sold in Beijing at that time. Confucius' cakes are baked and eaten. They are good in color, fragrance and shape.

Confucius pastry is a unique pastry with a long history and passed down from generation to generation. Divided into two categories: external use and internal use. It is characterized by paying attention to eating and baking, and seeking its color, fragrance, taste and shape. Pastry for external use is mainly used for tributes, gifts and rewards. Pastry for internal use is divided into five categories: timely, perennial, door-to-door, banquet and frugality, each with its own characteristics. Seasonal cakes are made according to the seasonal changes of various flowers: rattan cakes and lily cakes in spring; Mint cake, lotus seed cake and mung bean cake for clearing away heat and toxic materials in summer; Chrysanthemum cake in autumn, Osmanthus Jelly; Winter radish cake, bean paste cake, etc. There are cakes, chrysanthemum cakes and lily cakes, which are eaten all year round. Door-to-door cakes are specially designed for guests to entertain at home, such as a cup, cotton candy and so on. Cakes for banquets are made according to the nature of banquets, such as "Shou" cakes and "Ruyi" cakes for birthday banquets. Festival cakes include Yuanxiao, moon cakes and appropriate fruits.

There are two types of Confucius pastry: external use and internal use. Pastry for external use is mainly used for tributes, gifts and rewards.

The tributes of Confucius' cakes are mainly "jujube pancakes" and "hand-wrapped cakes". Jujube cakes are made of superior red dates, sesame seeds and millet, sealed with metal rectangular tin cans and decorated. It is characterized by sweetness and crispness. "Wrapped crisp" is characterized by exquisite production, paper-thin, crisp and delicious.

According to regulations or at festival ceremonies, Confucius' cakes are often included in the tributes and gifts paid to the palace several times a year. In the 20th year of Guangxu reign in Qing Dynasty, Kong Lingyi, the "Duke of Feast", and his mother and wife entered the palace to congratulate Cixi on her 60th birthday. They ate two tables of breakfast, including Confucius' pastry, and also personally summoned them to enjoy a lot of things. Later, Qufu established the Wancheng Metric Workshop.

More interestingly, all kinds of cakes in Confucius' House are served with all kinds of soups. Such as mung bean cake with hawthorn soup, various shortcakes, longan soup, lotus seed soup, lily soup, almond soup, ham biscuits, shark fin jiaozi, laver soup, mushroom soup, tremella soup, etc.

4. Qufu pancakes

Speaking of pancakes, people all know that they are a specialty of Shandong, and they have nurtured thousands of Qian Qian compatriots in Shandong. Especially in the hometown of Confucius (Qufu), Qufu pancakes have formed a feature, with thin skin and many fillings, crisp and delicious to eat and overflowing with fragrance. Qufu pancakes are refined from coarse cereals through multiple processes, which are rich in nutrition and easy to digest. As the old saying goes, eating pancakes often is beneficial to gastrointestinal health, and its cellulose can accelerate intestinal peristalsis and reduce cholesterol absorption, which has a good preventive effect on coronary heart disease. Let you eat healthy while tasting delicious food, killing two birds with one stone.

5. Mutton soup

Mutton soup is mainly to put sheep bones (tube bones) into a large pot to boil soup, and then put the cut fresh mutton and cleaned mutton offal into the soup pot to boil. After cooking, fish it up and drain it, then slice it into boiling water, then pour it into a soup bowl, pour in boiling white mutton soup, sprinkle with green coriander and garlic sprouts, and a bowl of steaming mutton soup with overflowing fragrance. Sea pepper noodles, pepper noodles, salt and monosodium glutamate made of mutton soup.

6, Wucun hanging furnace sesame seed cake, sesame seed cake roll.

Qufu's baked sesame cakes and baked sesame rolls are also commonly used by everyday people. The shape of the sesame cake roll is a bit like the water board used in the past. It is a wonderful flower among many flavor snacks because of its fine production and unique taste. The landlord has also been to many cities in China, but there are not many places with such snacks. It can be said that hanging oven sesame seed cake rolls is one of the staple foods of a very distinctive local scenic spot in our holy city. "Hanging furnace" is the most distinctive. It is hung by a chain, and the other end of the chain is connected with a lever. If necessary, you can lift the hanging furnace with a lever.

Sesame cake roll is made of refined white powder, essential oil, walnut, peanut kernel, diced meat, sesame salt and various seasoning noodles. Because of its excellent production, exquisite materials, crisp outside and tender inside, crispy and delicious, and beautiful appearance.

7, Bengrou dry rice

Areca nut dry rice is a traditional snack in Jining, Shandong Province, which originated in the Yuan Dynasty. With the opening of the Beijing-Hangzhou Grand Canal, rice from the south is transported to the north by water. At that time, people put stew and rice together and had a unique taste. So it gradually developed into today's Bengrou dry rice. With the development of social economy, Bengrou dried rice has been continuously improved and innovated, and a series of dishes such as fried rolls, gluten, meatballs and eggs have been added. Today, Bengrou dry rice is still loved by most Jining people, and Bengrou dry rice is also developing and growing, and will eventually become the leading snack in Jining.

Historical origin:

At first, Bengrou dry rice was an exquisite dish of Jining folk family, which was circulated among the people for many years. In the late Ming and early Qing dynasties, it began to be commercialized. Some small businessmen put the prepared dried meat in two baskets, carried it on their shoulders, with rice dried rice on one side and stewed meat on the charcoal stove on the other, and sold it in the streets.

By the middle of the Qing Dynasty, they had a fixed position to operate, and some even opened a store name, which lasted until the 1950s. Later, due to the state's ban on urban petty bourgeoisie, the dried rice of Bengrou, which has been circulating for many years, was interrupted in Jining. In the 1980s, the country proposed the reform and opening up, and some family-handed, ancestral and newly-created dried bengrou came out one after another, and the bengrou dried rice in Jining was booming. By the end of the last century and the beginning of this century, some enterprises with real technical strength were exposed, some established shop names and some registered trademarks, which made Jining's dried meat standardized and developed in a good direction.

8. Fried bag

Shuijianbao, a traditional snack of Shandong Han nationality, belongs to Shandong cuisine. It has a history of more than 500 years. In the cooking process, dumplings, steamed dumplings and fried dumplings are integrated. Just out of the pot, the fried dumplings are golden in color, crisp on one side and soft on three sides, crisp but not hard, fragrant but not greasy, and delicious, which is praised by the eaters.

Filling is on the one hand, and the use of fire, oil and noodles is also an important factor. Steamed buns are made of dough, and too old and tender will affect the quality of steamed buns. If the steamed stuffed bun skin dies, it will become a snack called fried dumpling in Jiaodong. Brush the bottom oil with a special pan, neither too much nor too little oil. Put the wrapped buns into the pot in turn, add a certain amount of dilute water, cover the pot and fry until the water is dry, then turn the buns over one by one until both sides are brown, and sprinkle with soybean oil. Water is also called "sweating", and heat is particularly important. In short, it is necessary to make the oil clear, the noodles white and the stuffing fresh. Shuijianbao is a popular snack with good quality and low price, and its production is not affected by the four seasons. It has always been the best-selling snack in the area.

9, chopped green onion cake salty and confused

The scallion cake in Qufu is crisp and delicious, full of flavor, salty and unique, and it is one of the favorite breakfasts of Qufu people.

10, Qufu fragrant rice

Qufu fragrant rice is white with a little green head. Rice is sticky, fine, oily, tough, fragrant and mellow, and has the reputation of "one kitchen and ten thyme". As a tribute in earlier years, it is now a specialty of Qufu. It's rare to cook porridge and stuffy rice.