Nicknamed the first female student in Beijing: enjoying the autumn leaves in Xiangshan in 200 1 year/Feng Zhuzhu, who is 0/7 years old (left one. Three-tier platform for four consecutive championships-minimum 8000.
Tan Yan, the top ten in heaven and earth-nicknamed "Little Snake" (photo of work clothes in the bar
The famous three sisters of "Shley" in Macau-issued from 1 1 to 15 every month-the lowest 12000.
A small tomb of the top ten brands in heaven and earth-the famous "private room soprano" (four-story work clothes photo
Small Jilin, the top ten specialty dishes in heaven and earth
Lu Xu, the top ten in heaven and earth (four-story work clothes photo-graduated from beijing international studies university)
Tan Wenxiaosui, the top ten in heaven and earth
J Qin and Cilee, who graduated from Beijing Dance Academy, are civilized in Beijing with double guns-the lowest 10000.
A Jin, the top ten specialty dishes in heaven and earth.
Zhang Xiaoyan, the second most famous prostitute in the capital of heaven and earth-minimum 8000.
"Shley"' s elder sister Rerne and younger sister Po.
What is the consumption of nightclubs in Beijing?
The specific facilities and consumption in Beijing are as follows: DISIC tickets are 500 yuan and weekends are 580 yuan, and you can get a free drink (generally, mineral water (the retail price of Tianyi brand coke is 70 yuan/a hall stereo is imported from Britain and designed and installed by the original professional sound engineer (the absolute first-class value is 200,000-300,000 pounds). The lobby is generally a place frequented by hotel guests. (Why? Everyone knows that people who can afford the Great Wall Hotel don't care about 500 yuan. HOHO has nothing to say. Personal qualities of box attendants in Beijing Heaven and Earth: All box attendants are very strict. They must be at 165- 175 in height, under 28 years of age 18 years of age or older (except for the foreman department manager, they must be proficient in Mandarin and English, and must have a college degree or above (the company recruits employees from major universities every year).
Before taking up the post, you must receive formal training for 30 days to master the necessary service knowledge, including simple Japanese, Korean, etc., as well as the prices and names of drinks in various menus.
Working hours are from 8: 30 pm to 2: 00 pm. Generally, people go in and out through employee-only passages.
The salary is 3000 yuan as the basic salary of ordinary waiters plus box commission (8- 10% of box consumption stipulates that tipping is not allowed.
Department manager 8000- 10000 goes to work with subsidies and implements the punch-in system (the employee membership card is supervised by the security department). What is the most expensive wine in Beijing?
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Jining special snacks
1, Bengrou dry rice
Bengrou dry rice is a traditional specialty in Jining City, Shandong Province. Bengrou dry rice is carefully prepared with fresh pork belly or tenderloin and traditional special sand Bengrou in China. The pork is bright red in color, crisp and refreshing in taste, fat but not greasy, and the eaters feel full of fragrance.
Dry rice is rice steamed on a bamboo steamer with local high-quality 50 1 rice in Jining, Shandong Province. The rice grains are crystal clear, like pearls, and the taste is sweet and refreshing.
Xun: A vessel for holding food. Zhun meat: As the name implies, cooked meat is served in Zhun. The origin of roast meat can be traced back to the eve of liberation. At that time, operators walked around the streets carrying food with a pole, one carrying charcoal stove and the other carrying rice, and put it on the charcoal stove. This method can save charcoal fire and make the meat eat a different flavor. After liberation, with the gradual improvement of living standards, Zhun gradually moved away from people's lives and was replaced by iron pan and stainless steel pot, but the name Zhun meat has been used to this day. Nowadays, Bengrou dry rice is not only limited to Bengrou, but also adds several special dishes: gluten meatballs, meat rolls, tofu blocks, eggs, kelp and so on, which not only enriches Bengrou dry rice, but also adapts to modern people's eating habits.
"Benrou": A big piece is a remarkable feature. The meat is fat but not greasy. Although the taste is simple and beautiful, it seems that it is straightforward and overwhelms all fancy feelings. "Gluten meatballs": The meat is tightly wrapped with gluten and made by hand. Gluten and meat give people a comfortable feeling. The meat stuffing is carefully prepared and has its own fragrance. It is a very popular dish. "Meat roll": It is made by rolling meat with bean curd skin. This product has not only the characteristics of delicious taste and good taste, but also rich nutritional value. In addition, there are "eggs", "shredded bean curd", "tofu block" and "Four Joy Meetballs", all of which are heated in the old soup with boiled meat, and they influence each other and complement each other to form a unique taste that is very different from eating separately. Today, with all kinds of delicious food, Bengrou Dried Rice is still loved by most Jining people, and Bengrou Dried Rice has also been continuously developed and expanded, and now it has become the leading specialty in Jining.
2. Yanzhou Hot Soup
Among Yanzhou's famous products and famous foods, Hu spicy soup is second to none. There is a saying circulating, "If you don't drink Hu spicy soup, you will never know the fragrance". Hu spicy soup can be said to be "ten miles away from the altar, you will get drunk when you smell it". Hu spicy soup is delicious, spicy and clear in color. It can clear the heart and penetrate the spleen, soothe the liver and moisten the intestines.
People in Yanzhou love to drink Hu spicy soup. I don't know how many years this habit has been followed, and I don't know which ancient gourmet created this kind of delicious food that can be passed down from generation to generation.
People in Yanzhou are particular about drinking Hu spicy soup, and they can't drink it on any occasion. This particular attention determines that drinking Hu spicy soup can't be arranged at noon or evening, but only as breakfast. Yanzhou people have a very rich variety of breakfast colors, such as dumplings, steamed buns, rice and noodles, but people are very fond of Hu spicy soup. Get up early in the morning, do morning exercises, walk, breathe fresh air, and the smell of Hu spicy soup wafts with the wind, which leads to people's appetite for soup. Grab a seat, fill a big bowl of Hu spicy soup, and take two gulps. It feels absolutely beautiful. The thick soup flows into the stomach with that aroma, and the feeling is so pleasant. The kelp and broken peanuts in the soup are full of fragrance when you chew them. If you still feel that the taste is not enough, you can pick up a spoon and scoop some old vinegar to adjust. If it is winter, you can put more pepper in Hu spicy soup, which is spicy, sour, crisp and fragrant. After a bowl of soup, you will feel refreshed, relaxed and full of energy.
Hu spicy soup is a famous brand of breakfast in Yanzhou. In hotels, in small restaurants, and the most indispensable thing is to spread it early. Men and women, old and young, everyone sat together, each with a bowl of soup, served two fried dough sticks, and chatted while eating, which was very interesting. If you drank too much wine or didn't eat last night, wouldn't it be faster to drink two bowls of soup in the morning, which will make you hungry, thirsty and nourish your stomach?
The production of Hu spicy soup is exquisite. Although the raw materials are the same, they are different because of the different production techniques. Some people make them delicious, while others make them worse. In fact, there are only a few kinds of raw materials for Hu spicy soup, and they are very common. There are flour, kelp, peanuts, pepper and vinegar, that's all. When you have all these things ready, the next step is to make them. First of all, mix the flour, not too much water, and the flour should be hard. Put the mixed flour into a cloth bag, wash it repeatedly in water, and slowly wash off the starch over and over again, leaving gluten, and then start firing. Put the gluten-washing water in the pot, add the broken peanuts, and bring it to a boil. The fire can be urgent or slow. After the water boils, put the cut kelp into the pot, and then add pepper as appropriate. After a while, a pot of delicious Hu spicy soup will be cooked.
Cooking hot soup depends on experience. Depending on the color of the soup, we must master the heat of the pot, such as Xinglong night market pedestrian street and old customs stalls, which can be said to be absolutely perfect.
What, don't you grab a bowl?
3. Xizhangzhuang Edible Fungi
Xizhangzhuang Village, Guanyi Town, Liangshan County, Shandong Province, takes the development of edible fungi as the leading industry, and its output value accounts for more than 70% of the total economic output of the village. As the leading industry in Xizhangzhuang village, the production of edible fungi has an annual output value of120 million yuan and a profit of 9.6 million yuan. The output value of edible fungi industry accounts for 92.3% of the total economic output of the village. The number of farmers engaged in leading industries in the village is 202, accounting for 62% of the total number of farmers in the village.
By the end of 20 10, Xizhangzhuang Village had established Guanyi Modern High-tech Edible Fungi Industrial Park, covering an area of more than 600 mu, with a provincial edible fungi expert advisory group activity compound 1, provincial key agricultural leading enterprises 1, municipal key agricultural leading enterprises 1, and five county-level leading edible fungi enterprises, focusing on production.
At present, the production of edible fungi in Xizhangzhuang Village is all standardized. The whole industrial park produces 10 tons of edible fungi every day, and places more than 600 rural surplus laborers 1600. The per capita income of rural farmers reaches 8,300 yuan, while the per capita income of rural farmers in the village is 6,400 yuan, and the per capita net income of farmers in the counties and cities where the villages are located is 5,246 yuan, which exceeds the per capita savings income of farmers in the county by more than 20%.
4, Liangshan bad fish
Bad fish in Liangshan is a specialty of Liangshan County, Jining City, Shandong Province. Bad fish is a traditional delicacy in Liangshan. Bad fish bones are crisp and prickly, which is delicious and delicious, and the elderly with bad teeth like it best. Residents along the Yellow River will cook this delicious food, especially Liangshan, which is the most famous for its bad fish.
Bad fish is a special dish on the table in Liangshan area, which can't be eaten in other places. Even the word bad fish is hard to find in general dictionaries. Indeed, bad fish "from content to form" is a "local product" in Liangshan area.
Liangshan area has always been a natural flood storage and detention area in the lower reaches of the Yellow River and the Wenhe River. When the flood comes, it is 1, and the flood recedes, and there are thousands of large and small puddles. As long as the water accumulation place is convenient, many fish are left behind, which creates unique conditions for the residents in this area to "exhaust the river and fish". Except for the bigger fish, which are cleaned and drained and dried in the sun, the rest of the fish are made into bad fish, because you can't use big fish to make bad fish, and fish larger than four inches are not suitable. First, bone spurs are hard to rot, and second, they are not easy to taste.
Speaking of the practice of bad fish, almost every family knows it, and the author really experienced it at home when he was a child. Clean up the fish that have come from "fishing with exhausted resources" one by one, but don't need to scale them, and then set up a big iron pot in the yard. The bracket is very simple, just use three stacks of blue bricks, let it go and put it on the pot. Then wash the dried garlic stems and leaves with water and spread them on the bottom of the pot. Then put the fish heads and tails together and put them one by one. Sprinkle a layer of salt and pepper on each layer. After all the fish are stacked, just slightly overflow the fish with water, cover the pot and burn it under the pot. With the slow burning of the fire under the pot, the aroma in the pot is getting stronger and stronger.
As the saying goes, "You can't eat hot tofu in haste", but in fact, "You can't eat bad fish in haste" is true. It takes a long time to cook bad fish (slow fire, sometimes it takes a night). Therefore, to make bad fish, wood is usually used to burn the fire. After three or two hours, the smell is fragrant. At this time, the open fire is extinguished and the dark fire (charcoal fire "warm") is used, and people go to bed. Wait until the next morning, open the lid, and the pot is full of bad fish.
This is just the process of making bad fish by farmers themselves. It can take several days to be a family at a time.
Bad fish in Liangshan has been famous for a long time. It is said that Zheng Banqiao, a scholar in Kangxi period, a juren in Yongzheng period and a scholar in Qianlong period of Qing Dynasty (known as Fan County in AD 1693- 1765), used bad fish to accompany wine when the old city was near Fancheng Village, Zhao _ Dui Township, Liangshan County, and left a hymn:
Eleven years as an official in Shandong,
I don't know if the crucian carp on the lake is fresh,
Taste the taste of your family today,
A bag of bad fish is worth ten thousand dollars.
Although all kinds of wild fish can be made into bad fish, crucian carp is the best.
Carassius auratus belongs to CYPRINIDAE and Carassius auratus. This kind of fish is generally not big, and the length of the finished fish is mostly15 ~ 20 cm. The side of the body is flat and high, the body is thick and the abdomen is round. The head is short and the kiss is blunt. No need. The gill harrow is long and the gill filament is slender. The hypopharyngeal teeth are in a row, and they are flat. Scales are big. The lateral line is slightly curved. The dorsal fin is long and the outer edge is flat. The third hard thorn of dorsal fin and gluteal fin is strong, and the trailing edge is serrated. The end of pectoral fin can reach the starting point of abdominal fin. The caudal fin is deeply forked. The back of the body is grayish black, the abdomen is silvery gray, and the fins are grayish white. It is produced all the year round, and the crucian carp in February ~ April and August ~1February is the fattest.
There are many records in ancient books of crucian carp. For example, "Lu's Spring and Autumn Annals" says: "The beauty of fish is crucian carp, which has been around since ancient times." "Herbal Classics": "Carassius auratus is seasoned to fill the intestines, which is not harmful to the disease. It is the only fish that can be eaten regularly." "Materia Medica": "Crucian carp, warm and nontoxic, is the most edible of all fish." "Compilation of Medical Forest": "Carassius auratus is gentle, can swim without dryness, and can tonify the spleen without clarity, so it is valuable." "Ben Jing Feng Yuan": "Carassius auratus, there is an anti-Magnolia ring, with Magnolia officinalis to vent stomach gas, Carassius auratus benefits stomach gas."
According to modern nutritional analysis, the nutrients contained in crucian carp per100g are as follows: calorie 108.00 kcal, protein17.10g, fat 2.70g, carbohydrate 3.80g, cholesterol 130.00 mg, etc. Vitamin B 10.04 mg, vitamin B20.09 mg, nicotinic acid 2.50 mg, vitamin E0.68 mg, calcium 79.00 mg, phosphorus 193.00 mg, potassium 290.00 mg, sodium 410.20 mg and magnesium 4/Kloc-. Zinc 1.94 mg, selenium 14.3 1 microgram, copper 0.08 mg, manganese 0.06 mg, etc., are very nutritious.
Liangshan bad fish has two characteristics:
The first is "bad but not bad". The so-called "bad" means that the scales, bones and thorns of the fish are cooked and crisp, and the so-called "not bad" means that the fish body is complete, and the fish is rotten and hard and chewy.
Second, the raw material of the bad fish is grass carp "whole fish" including scales. These two characteristics determine its comprehensive nutrition and high utilization rate. Naturally, bad fish in Liangshan is praised as longevity and beauty food and is favored by "eaters".
At present, there are vacuum-packed Liangshan bad fish for sale in the market.
5. Liangshan Yi Liquor
Liangshan people have always been famous for their loyalty and loyalty at home and abroad, and they have a generous tradition of drinking large bowls of wine and eating large pieces of meat.
Tour Liangshan and drink righteous wine! Drink Liangshan Yi wine and be a generous Liangshan person! ! !
Shandong Liangshan Brewery Factory Co., Ltd. is located at the foot of Liangshan Mountain in Shui Bo, one of the birthplaces of Water Margin in Four Great Classical Novels, China. Founded in 1976, it covers an area of 30,000 square meters, with a building area of16,000 square meters, with an annual production capacity of 3,000 tons. At present, it has 398 employees, including 69 professional engineers and technicians with college education or above, a liquor production enterprise with an annual sales of more than 40 million yuan and an annual profit and tax of more than10 million yuan, which is a member of china alcoholic drinks industry association.
According to historical records, there are a large number of Liangshan heroes in Water Margin. There is a Shili Xinghua Village at the eastern foot of Liangshan, and there is an apricot blossom stream in the village. The source of the stream comes from the "Xianquan" at the top of Liangshan, and Wang Lin, the old man, leads his daughter, Xing Mei, to brew fragrant and intoxicating wine by this stream. Liangshan heroes all take the lead in righteousness, killing the rich and helping the poor, and all the people clap their hands and praise them, so you will send food to Wang Lin's wine workshop, brew wine, put silk bags in the jar, beat gongs and drums and send them to the cottage. As soon as the altar opened, the heroes in Shuihuzhai were full of praise, and they were named Yisha in public.
After Song Jiang was wooed, Song Huizong heard that this wine was excellent, and sent Zhao Tan to lead the officers and men, and robbed the righteous wine into the capital for his own enjoyment. When Emperor Qinggan visited Liangshan, he visited the apricot blossom scene in Shili, and in Faxing Temple, he had a drink with Gu Yue, a monk in the temple. He was full of praise for the righteous wine. As evidence, the ancient altar of the Song Dynasty unearthed at the foot of Liangshan is engraved with the words "List 3,000 pavilions, incense is the first one, three houses next door are drunk, and ten fragrant flowers are opened."
Since the establishment of the factory for decades, we have been exploring the water margin culture with the word "righteousness" as the axis in Liangshan, and on the basis of inheriting the original unique brewing technology of Wang Lin, combined with modern technology and technology, we have devoted ourselves to studying and adjusting the original single grain brewing technology into multi-grain brewing technology. The quality is gradually improved and the products are constantly updated. There are nearly 100 varieties of Yi brand, Shui Bo brand and Liangshan hero brand in three series, which are highly praised and given books by Chinese and foreign leaders, experts, celebrities and other people inside and outside the industry. Former defense minister General Zhang Aiping wrote an inscription praising Liangshan fine wine, national wine master Zhou Henggang praised "the treasure of Luzhou-flavor wine", and national wine expert Xiong Zhishu wrote an inscription praising "Shui Bo Yijiu. Zhu Xueda, Yu Taichang, Sun Molong and other famous painters, dozens of experts, social celebrities, and leaders and experts of China Liquor Industry Association headed by Miao Zhilan visited our company to guide, write inscriptions, paint and remember, and were awarded the gold medal of Golden Goblet Awards and the first China Food Expo by China International Poetry and Wine Festival. Some products, such as 52-degree Yijiu, 35-degree Yijiu, 38-degree Shui Bo Tequ, 46-degree Shui Bo Laojiao, 39-degree Liangshan Haohan and 46-degree Liangshan Hero, have been rated as excellent products by Shandong First Light Industry Association, Shandong Light Industry Office and Shandong Liquor Industry Association for several years in a row. At the same time, our factory has been rated as "an enterprise that respects contracts and keeps promises" by cities and counties year after year, an advanced unit at the city and county levels, and a consumer satisfaction unit at the city level. In 2005, it was recognized as "Shandong Light Industry Famous Brand" by Shandong Light Industry Office. In 2006, it was awarded the title of "Famous Chinese Culture Wine" by the Ministry of Culture of China, and passed the ISO 9001:2000 and ISO14001:2004 international quality and environmental management system certification. It is the first batch of professional manufacturers in our province who won the "National Liquor Production License".
We have a group of people who are loyal to the liver and righteous and courageous, and are diligently cultivating in the Liaoerwa, which used to have a vast water potential and stretched for 800 miles. Today, there are pines and cypresses, outstanding people, historic sites everywhere, and fragrant wine in Liangshan, Shui Bo, which has a rich cultural heritage of water margin. We are striving to climb persistently on the road of brewing. Our hearts are open and sincere, and leaders, experts and guests inside and outside the industry are always welcome to visit.
6. Sihe Watermelon
Sihe watermelon is produced in Jiezhuang Street, Nanguanji along the west bank of Sihe River in stonebridge, East Zheng Zhuang, Qiying, Haolou, Lihe Cliff, Zhang Qiao and other villages. It began in the late Tang Dynasty and has a history of more than one thousand years. Sihe watermelon is moderate in size and crisp and sweet in taste.
1972 introduced a new variety "Mibao" and exported it to Japan, which was well received by foreign businessmen. In 1985, new generation varieties such as Zhongyu No.6, Zhengzhou No.3, 745 1 and 8 155 were introduced, and in 1986, excellent varieties such as Xinhongbao and Admiralty Guanlong were introduced. 1986 The first watermelon exhibition in Shandong Province, Zhengzhou No.3 and Zhongyu No.6 produced here won the high-quality watermelon award, 1987 Jining watermelon appraisal, "Admiralty Guanlong" won the excellent watermelon award, and "745 1" won the high-quality watermelon award.
7. Yutang pickles
Jining famous pickles. Dai Yutang, a native of Gusu in the Qing Dynasty, used southern technology to produce pickles with northern flavor. The main courses included wrapped melons and ground eggplant. Tang pickles is a century-old shop founded in Qianlong period of Qing Dynasty. The pickles it produces are tributes to Beijing that year, enjoying the reputation of "taste over the south of the Yangtze River" and "well-known in Beijing" and enjoying a good reputation in the north and south of the country.
Yutang pickles, Jining famous pickles. Dai Yutang, a native of Gusu in Qing Dynasty, used southern technology to produce pickles with northern flavor, which was once known as "famous in Beijing" and "famous in Jiangnan". The main courses include melon, ground eggplant, drunken crab, bad fish, and mixed vegetables, which have a history of more than 100 years since the Qing Dynasty. It is one of the famous snacks in Shandong. In the early Republic of China, Jimei Sauce Garden in Linqing, Liubiju in Beijing and Huaimao in Baoding were as famous as Yutang in Jining. Known as the four sauce gardens in Jiangbei. Yutang pickles are sold all over the world along the canal, and as a "tribute", they are known as "famous in Beijing, and the taste is overwhelming in the south of the Yangtze River".
Jining Yutang Sauce Garden Co., Ltd. (formerly known as Yutang Sauce Garden, founded in 17 14, has a history of 300 years, and is the only "China Time-honored Brand" enterprise in southwest Shandong. Yutang products have unique local characteristics and are well received by the market. They are famous for their excellent selection of materials, meticulous work and both North and South flavors. As early as 19 10, Yutang's Yuannian soy sauce, assorted radishes and excellent winter vegetables won the first-class medal at the "Nanyang Persuasion Meeting" held in Nanjing. In 19 14, 42 kinds of Yutang products were exhibited and 35 kinds won prizes (among them, 16 kinds of wine, 16 kinds of pickles, special winter vegetables and distant soy sauce all won the best gold medal, and yellow and tender sweet sauce won the gold medal. 19 15 Yutang products won the gold medal in Panama Pacific Expo. According to page 172 of the Record of China's Participation in Panama Pacific Expo, Jining Yutang pickles, soy sauce, spring wine, Jinbo wine, banquet wine and ice-snow wine won six gold medals and won awards. In recent years, Yutang trademark has been rated as "Famous Trademark in Shandong Province" by Shandong Industrial and Commercial Bureau and consumers year after year, Yutang pickles have been rated as Shandong famous brand products by Shandong Economic and Trade Commission, and Yutang soy sauce, vinegar, bean products and sauce series products have been rated as "National Quality Standard Food" by National Food Association, and awarded the honorary certificate of "China Food Key Enterprise". Yutang Sauce Garden was certified as "China Time-honored Brand" by the former Ministry of Internal Trade, and was elected as the governing unit of China Seasoning Association. As one of the four famous brands of pickles and condiments in China, Yutang brand has unique economic and cultural values and is a valuable intangible asset in Jining's economic development. Yutang products have visited Beijing many times and been tasted by party and state leaders. 1957, 1 Commander-in-Chief once praised Yutang pickles as "very good" and "with four characteristics: fresh, tender, sweet and crisp". (Yang Yichen, "Memories of Commander-in-Chief Zhu's Summoning to Me", Financial and Trade Frontiers 19791February 2, fourth edition. Later, some party and state leaders and celebrities in the literary and art circles, such as Xiao Hua, Gu Mu, Yuan Baohua, Liu Lantao, Kuang Yaming, Kong Demao, Hou Baolin and Qiao Yu, and some international friends also visited the Yutang successively and wrote inscriptions as a souvenir. 20 10 April, Shandong Yutang Sauce Garden signed an agreement with American Temeike Company to jointly produce the fourth generation seasoning-concentrated chicken (beef juice. 20 1 1 year 1 month, Yutang jinbo wine, which won the gold medal in Panama Pacific Expo, disappeared in the market for more than 20 years, and was deeply explored and developed by technicians, and "re-emerged" with a brand-new look. At the same time, "Yutang people" also re-launched the traditional wine products such as ice and snow dew according to the previous traditional crafts.
After nearly 300 years of research and innovation, Yutang Sauce Garden has the richest condiment product line in China, and now produces more than 300 varieties of pickles, soy sauce, vinegar, sauce, fermented bean curd and gifts in six series. Yutang Sauce Garden is the fist product of Yutang Sauce Garden, which has been selling well all the time. As a local specialty, it has become a tribute to Beijing since the Qing Dynasty, forming a unique gift culture of Yutang Sauce, which is a good gift for people to visit relatives and friends and business contacts.
8, brick burning old turtle
Brick burning old turtle, it feels a bit strange to hear this name. This is also the case. Its cooking skills are very unique, and it is more appropriate to use the word "primitive" to describe it. It is more original than the methods of frying and steaming old turtles, and it is praised by hometown people as "the most distinctive cooking skills of old turtles".
My hometown is near Weishan Lake, and the old turtle is also called turtle, tuanyu and tortoise. Steamed old turtle, old turtle soup and other eating methods are very popular among diners, and brick-roasted old turtle is a delicious game made by creative fishermen with strong local characteristics.
Before liberation, fishermen on the lake caught fish, sold what they could, and dried salted fish that they couldn't sell. Only the old turtle caught occasionally blocked people's hearts, and no one wanted to sell it. It was released, and maybe you salvaged it later. A few creative boys tied it up and cooked it to eat. They found three square bricks, and the old turtle put them on the square bricks, and slowly burned them with an open flame under them. Once cooked, it tastes delicious. After a while, the technology has been continuously improved, and it has actually become a secret dish among the people.
The highest level of food is that the main ingredients should be natural and fresh, and make nutritious and delicious food with as few processing steps as possible. It is extremely important to choose wild old soft-shelled turtle as the main ingredient in brick burning old soft-shelled turtle. The other is to choose bricks. The red bricks used for building walls are not good. One is too thick, and the other is too small. It is best to choose the old blue bricks that are not too thick and square for paving. Firewood must be used for the fire, and the wheat straw bundled into bundles is the best. From the main ingredients, ingredients and even fuel, it is completely original and original, and even cookware and knives are not used, realizing the highest artistic conception of food.
It doesn't need too complicated cooking to burn the old turtle with bricks. When making, prepare a wild old turtle, wash the dirt on the body surface with clear water, build a square brick into a "door" shape, and use two square bricks to sandwich the old turtle, and then tie it tightly with iron wire. Light wheat straw in the door and bake it slowly. In a short time, the temperature in the shell of the old turtle rose, which was likely to burn all the five internal organs. The old turtle quickly put his head and feet out of the shell, but the fireworks shrank it back, and the old turtle repeatedly extended and retracted its long neck. The baking fire should not be too urgent, too urgent will easily burn the old turtle to death, too slow will suffocate the old turtle. The best way is to smoke the torch for a while and continue it for a while. In order to lower the body temperature, the old turtle painfully spits out or excretes all the dirt in his abdomen. At this time, remove the fire, take the prepared ingredients: chopped green onion, Jiang Mo, five spices, monosodium glutamate, salt, etc., and make a bowl of "beautiful" soup with soy sauce and cooking wine, and put it in front of the badly dehydrated old turtle. At this time, the desire for survival made the old turtle completely forget what soup was put in the bowl in front of him, craning his neck in a hurry and soon put it. After the old turtle was roasted, the capillaries on its body all expanded, and the ingredients it swallowed penetrated into the whole body in a short time. After about three to five minutes, then use a quick fire. During the baking process, keep turning until it is cooked.
In my childhood, my friends and I often saw fishermen eating old turtles in this way in the marshes of the lake area. In recent years, with the rising price of wild old turtles, few people eat them in this primitive way. This primitive and simple way of eating has become a fading memory.
9. Stewed fish
Stewed fish is a traditional delicacy in Liangshan. People usually regard stewed fish as a first-class delicacy during festivals or banquets. Especially the stewed fish in Anshan Town is famous in Shui Bo. In the early years of the Republic of China, there were more than 10 households specializing in stewed fish in the town. Among them, the stewed fish raised by Chen's second brother is the best.
The production method is: the traditional folk production method is combined with the skill of "cooking fish with mosquito fire and frying in large fire" in Jining, and it is carefully produced. His stewed fish is not only delicious, the fishbone is soft and not biting, but also the fish tendon is hard and chewy, with a long aftertaste, which is deeply appreciated by customers.
The cooking skill of Anshan stewed fish has been passed down from ancient times to modern times, and it is well-known far and near. Now it has become a first-class famous dish for people and towns to entertain guests, and it was once listed as one of the four famous foods in Heze area.
10, Jinxiang Gong Mi
Jinxiang is not only rich in garlic, but also has a pollution-free vegetable base of 200,000 mu. At present, the annual output of vegetables is 500 million kilograms, and more than 30 varieties such as onion, celery, cucumber and pepper are available all the year round. Introduced and planted American and Japanese series of onion100000 mu, 1996 was named "the hometown of onion in China" by the state. "Jingu" brand millet cultivated by Jinxiang people is golden in color, sticky and thick in soup, hanging but not floating, oily but not greasy. It is a tribute of Ming and Qing Dynasties, ranking first among the "four famous rice" in China, and was listed in Ci Hai. 1996 was named "the hometown of Jingu in China" by the Ministry of Agriculture.
Gong Mi, Jinxiang: Mamiao Town, Jinxiang, Shandong Province is a natural fertile land for planting millet. As early as the Qing Dynasty, the millet produced here won the favor of the court because of its good color, good taste and rich nutrition, so it was named Gong Mi. Especially the porridge cooked by millet here is sticky and oily.
Jinxiang Gong Mi and Yantai apples, Feicheng peaches and Dazeshan grapes are listed as Shandong specialties, which have been unanimously recognized by the people. Give it to relatives and friends, and eat it yourself.
Efficacy of Xiaomi: Xiaomi has the efficacy of preventing indigestion, preventing nausea and vomiting, and nourishing yin and blood. In addition to rich nutrients, the content of tryptophan in millet is the highest in cereals, and tryptophan has the function of regulating sleep. Chinese medicine believes that millet is sweet and salty, and has the effects of clearing away heat and quenching thirst, invigorating stomach and removing dampness, and sleeping with stomach. Cooking porridge with millet and taking it before going to bed can easily make people fall asleep.
Scientific eating: Millet should be mixed with soybean. This is because the amino acid of millet lacks lysine, while the amino acid of soybean is rich in lysine, which can supplement the deficiency of millet. Millet porridge should not be too thin.
Tip: Cook millet, purple rice, corn gizzard, red beans, mung beans, peanut beans and red dates together until they are thick. This porridge has comprehensive nutrition and is rich in carbohydrates, protein, fat, trace elements and vitamins, especially suitable for people with poor appetite, bad stomach and bloody basin.
Jingu millet is a famous specialty in Mamiao Town. According to the records of Jinxiang County, Jingu, also known as Qiezhan Jingu, is only produced in Ma Po, Mamiao Town, Jinxiang County. Jingu millet porridge, known as Zhangqiu rice in Shandong Province/Qinzhou rice in Shanxi Province/Taohua rice in Hebei Province, is also called the four famous rice in China. Jingu is beige and golden, sticky and delicious, with excellent rice quality and rich nutrition, ranking first among the four famous rice. Jingu millet porridge is fragrant and edible. It is a rare nourishing product. As early as the reign of Kangxi (1684), Kangxi and Zhang Yushu, the son of Shangshu, made a private visit to the south. One day, they lived in Dawuzhuangjun Racecourse by the Zhao River in the west of Jinxiang, and they drank porridge made of local millet/mung beans, which was really sweet and delicious and praised, and was called "Qimi". Jingu was sealed by the emperor. Every autumn, the finest local rice was selected and sent. Famous all over the country. 1959 When the People's Republic of China * * * and the People's Republic of China 10 celebrated, Premier Zhou used "golden rice" to entertain foreign guests. 1985 Jin Gu Mi was listed as a famous agricultural product in Shandong, and was selected as one of the eight special products in Jining in the same year.1985.
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