The city of Shenyang is the only regional center city in the area bordering Hebei, Henan, Shaanxi, and Sichuan provinces, and is located at the junction of the three major economic regions of Central China, Southwest China, and Northwest China. It plays a role of connecting East and West, and South and North, and is the largest automobile manufacturing, automotive research, medical and health, commercial distribution, transportation hub, tourism and culture, ecological control center, and the core city of the Shenyang ecological and cultural tourism circle in Hebei Province.

FeaturesSnacksCrispy fried sweet potato, Fenyang black beanWood ear mushroomsMung bean sproutsPot stickers, HuanglongChili peppersFish headLiulinPickled porkLo Han mushroom stir-fried with double crispy, fat pot fireMuddy snailsSalted eggsCut into piecesChiliSteamedPotatoesFried small potatoesWild mushroomsAbdominal soup, god soupTofuFish in a clay pot, fragrant orangeBoneOrchid and plum blossomShrimpYuan County three-dish soup, Yuan County sour noodles.

Five-spiceTofu stick

Introduction

Bamboo Mountain tofu stick in Shenyang City, Hubei Province, is a traditional hand-made food with a unique flavor, which is a legacy of the Hu Zhongquan family in Guanwu Town.It has a unique flavor, sweet and refreshing, with a rich aroma. Whether as a snack or a dish, it is a delicious food.Since the first year of the Qing Dynasty, Bamboo Mountain tofu stick has been regarded as a precious food by the people of Guanwu.When entertaining guests, if the five-spice tofu is missing from the table, it is considered as disrespecting the guests.Even if there are no other dishes, five-spice tofu is a must.Customers from Henan, Shaanxi, Sichuan, and Huangzhou came to Guanwu to do business, and they would also buy five-spice tofu when returning.

Method

1. Making the brothBroth(Magnesium chloride, sodium chloride, calcium chloride) broth, with a concentration of 25 degrees.1 kilogram of broth, plus 4 kilograms of water, then put into a broth pot.When making broth, hold the pot with one hand and the spoon with the other, slowly add the broth into the broth, and keep stirring the spoon in the broth, so thatSoy milkthe broth can condense, observe the degree of broth condensation, and determine when to finish making broth.The tofu flowers after making broth need to stand in the tank for 15-20 minutes to fully condense.2. Shaping: Place the tofu sticks on the wooden mold frame, then spread a piece of cloth on the mold frame, quickly and gently scoop the tofu flowers into the mold, then cover the four corners of the cloth on the surface of the scooped tofu.3. Pressing: Take out the model frame one by one, remove the cloth, flip the tofu upside down on the operation panel, remove the model frame, remove the cloth, the formed tofu stick can be obtained. Use a knife to trim the edges of the tofu stick, and then cut the tofu stick into neat small cubes with a 5x5 cm knife.4. Making brothPlace the tofu sticks in a pot with broth and cook, then dry (or sun dry), repeating this process 3 times will create five-spice tofu.The ingredients for the broth are: 1000 pieces of tofu, 2 taels of salt, half tael of soy sauce, 1 tael of five-spice powder, plus an appropriate amount of water, cooking time should not be less than 20 minutes.

Salted eggs, cut chili, steamed potatoes

Introduction

Salted eggs, cut chili, steamed potatoes is one of the most popular local dishes in Shenyang, the dish is colorful and flavorful, the salted eggs are tender and smooth, and the potatoes are sticky.Suitable for everyone to eat, not spicy.

Method

Ingredients: main ingredient: potatoes 350 grams.Ingredients: salted eggs 3 pieces.Seasoning: 1 tael of salt, half tael of soy sauce, 1 tael of five-spice powder.1. Make the brothBroth: choose top-grade dried chili, grind into chili powder, add to a porcelain bowl, pour in hot oil (generally 500g of chili, requires 1500g of oil).While pouring the oil, quickly stir the chili and oil with a bamboo stick.2. Marinate beef: choose 10 kilograms of beef, cut into pieces about 1 kilogram.

Heat the pot over medium heat, add 5 kilograms of water, put in 50 grams of large pepper, 25 grams of cinnamon,Star anise20 grams, 100 grams of ginger, 10 grams of coriander, 15 grams of cumin, 10 grams of cloves, 10 grams of cardamom, 10 grams of bay leaf,Put it in, boil it over medium heat for 30 minutes until the aroma is rich, then turn off the fire, let it cool, and then remove the ingredients.

Take the beef, add 5 grams of nitrate, dissolve in it, make spice water.

Place the beef in a clean barrel, put one layer of beef, sprinkle with a little spice water, then sprinkle with beef, then sprinkle with spice water, repeat this method to marinate the beef, and finally sprinkle a lot of salt on top, then seal the barrel mouth, wait 48 hours, and then take it out, wash it with clean water.

3. Cook and cook: put a large pot, put a clay pot (the clay pot has a shape that is wider at the bottom and narrower at the top, which is used to separate the meat, spices, and water), add 5 kilograms of water, put in two pieces of beef bone, 10 kilograms of beef, and 10 grams of ginger, and 10 grams of coriander, put it on high heat for 30 minutes until the aroma is rich, then turn off the heat, let it cool, and then remove the ingredients.Take out the beef, put it in the pot with the broth, and cook for 30 minutes.4. Make tofu sticksCut the cooked potatoes into small pieces and put them in a pot with water, and then add the tofu sticks.Mix and cook until the potatoes are soft and the tofu sticks are cooked.Add the cooked potatoes and tofu sticks, and cook until soft and cooked.Pour out the soup and serve.1. Make the broth

Broth: choose top-grade dried chili, grind into chili powder, add to a porcelain bowl, pour in hot oil (generally 500g of chili, requires 1500g of oil).

While pouring the oil, quickly stir the chili and oil with a bamboo stick.

2. Marinate beef: choose 10 kilograms of beef, cut into pieces about 1 kilogram.Heat the pot over medium heat, add 5 kilograms of water, put in 50 grams of large pepper, 25 grams of cinnamon,Star anise20 grams, 100 grams of ginger, 10 grams of coriander, 15 grams of cumin, 10 grams of cloves, 10 grams of cardamom, 10 grams of bay leaf,Put it in, boil it over medium heat for 30 minutes until the aroma is rich, then turn off the heat, let it cool, and then remove the ingredients.Take the beef, add 5 grams of nitrate, dissolve in it, make spice water.

Place the beef in a clean barrel, put one layer of beef, sprinkle with a little spice water, then sprinkle with beef, then sprinkle with spice water, repeat this method to marinate the beef, and finally sprinkle a lot of salt on top, then seal the barrel mouth, wait 48 hours, and then take it out, wash it with clean water.

3. Cook and cook: put a large pot, put a clay pot (the clay pot has a shape that is wider at the bottom and narrower at the top, which is used to separate the meat, spices, and water), add 5 kilograms of water, put in two pieces of beef bone, 10 kilograms of beef, and 10 grams of ginger, and 10 grams of coriander, put it on high heat for 30 minutes until the aroma is rich, then turn off the heat, let it cool, and then remove the ingredients.

Take out the beef, put it in the pot with the broth, and cook for 30 minutes.4. Make tofu sticksCut the cooked potatoes into small pieces and put them in a pot with water, and then add the tofu sticks.Mix and cook until the potatoes are soft and the tofu sticks are cooked.Add the cooked potatoes and tofu sticks, and cook until soft and cooked.Pour out the soup and serve.Dumplings|The Three-Ingredient Soup has a history of over 400 years.It is a local delicacy in Yulan County.

History and Culture

Legend has it that the Yulan Three-Ingredient Soup originated in the first year of the Wanli era of the Ming Dynasty (1408), when three talented students from Yulan, Yuxi and Shan, were taking the imperial examination. On August 8, due to a heavy rain in Yulan City, they had to stay overnight. Luckily, they met three other candidates who stayed in the same inn, and they had a lively conversation.The next day, one of the candidates proposed that they all gather local specialties and cook them together for a feast.Since the three scholars had different ideas (Confucianism, Taoism, and Buddhism), the candidate from Henan chose beef to represent Taoism, the candidate from Hubei chose sweet potatoes to represent Confucianism, and they all cooked together.Sweet PotatoesUsed to represent Buddhism, the candidate from Shaanxi chose dumplings (mushrooms) to represent Confucianism, and cooked them together.Suddenly, the aroma filled the inn, and everyone ate a bowl of soup. The broth was delicious, the sweet potatoes were smooth, the beef was tender, the dumplings were soft, and the taste was fresh, fragrant, and spicy."Yulan Three-Ingredient Soup" was thus born.

Recipe

1. Prepare the Chili OilUse a meat grinder to grind dried Sichuan peppercorns, add them to a ceramic bowl, and pour in hot oil (usually 500g of peppers, 1500g of oil).While pouring oil, quickly stir the Sichuan peppercorns and oil with a bamboo chopstick.2. Marinate the Beef: Choose 10 kilograms of fresh beef, cut into about 1 kilogram pieces.Place the beef in a pot, add 5 kilograms of water, and add 50 grams of star anise, 25 grams of cinnamon,Star Anise20 grams, 100 grams of ginger, 15 grams of fennel, 10 grams of cloves, andLarge FireBoil the water and then reduce the heat to simmer for 30 minutes until fragrant, then remove from heat and let it cool. Strain the broth, and dissolve 5 grams of salt in it to make a spice water.

Take a clean container, place a layer of beef, then pour in some spice water, then sprinkle with salt, then place the beef again, then pour in spice water, and repeat this method to marinate the beef. Make sure to sprinkle more salt on the top, then cover the container mouth, and let it marinate for 48 hours. Then wash it clean with water.3. Brew and Cook the Ingredients: Take a large pot, place a clay ring in the pot (the clay ring is shaped like a bottom-up bowl, used for separating the ingredients, and the outer part is used to cook beef and spices, while the inner part is used for cookingDumplingsand boiling Three-Ingredient Soup). Add water, then put in two pieces of beef bones, the marinated beef, and a half-cut fresh whiteradishand spice bag (the spice bag contains star anise, cinnamon, Sichuan peppercorns, chili, ginger, cinnamon, cloves, fennel, cloves, etc.), bring to a boil, then add chopped green onions, add rice wine, salt,Chicken Powderand oil, simmer over medium heat for 30 minutes, then remove the radish, and boil for another 1 hour, then remove the beef, the broth with a fragrant aroma is ready to use for boiling Three-Ingredient Soup.4. Make Dumplings: After the cooked radish cools, add a small amount of fresh beef and chop it finely, add it to a bowl, and add chopped ginger, chopped green onions,Celeryand choppedGarlicand chopped, add salt, pepper, MSG, and egg liquid to mix.UseWheat Flourto makeDumpling SkinMethod: 1. Soak the meat strips in water, add salt, MSG, and rice wine, and let it soak for a while.2. Rub and hang the meat strips with cheese for a while.3. Place the meat strips in a pot, add oil, and wait until the oil temperature reaches 70% when adding the meat strips to the oil pot to fry until the outside is crispy and the inside is tender.Godly TofuSubsequently, shape the filling into dumplings (the Yuyang people call these dumplings "monkey heads").5. Cook the Three-Ingredient Soup: First, cool and slice the cooked beef into thin pieces;Sweet potatoesnoodles;Green onionsand minced garlic chives.Take an appropriate amount of beef slices and place them in a bamboo strainer, on top of which place the soaked noodles, and place it inside the pot's rim, lifting up and down to boil, and each time, use the hot soup from the strainer to rinse the soup bowl, after rinsing three or four times, remove it?The strainer, reverse the noodles and beef slices in the soup bowl, and add pepper, MSG,soy sauce,andvinegar.and chili oil, then place the 7 dumplings cooked in a clay pot, scoop into the pot and boil, sprinkle with minced green onions and minced garlic chives, a delicious, fragrant, and spicy Three-Ingredient Soup is complete.

Clay pot fish

Introduction

Clay pot fish is the most characteristic Han nationality dish in Xun County, and is named because the fish blocks resemble clay pots.It is said to have a history of several decades.Clay pot fish can be eaten in two ways: steamed and fried, with different flavors.Steamed clay pot fish is white in color and the meat is tender and flavorful.Fried clay pot fish is golden in color.The meat is tender and delicious.All have excellent characteristics of color, aroma, taste and shape.

Making

Ingredients:Grass fish1, auxiliary ingredients: salt, 5 grams of starch,Bell peppersappropriate amount, 5 cloves of garlic, appropriate amount of dried chili peppers,red peppersappropriate amount, 1/4 small spoon of chicken broth, 2 spoons of vinegar,sugar1 small spoon, appropriate amount of ginger,Doubanjiangsauce1 spoon,chili sauce1 spoon

Making steps: 1. About 2.5 pounds of grass fish, remove the head, cut the fish into large pieces (be sure to use fresh live fish, preferably freshly killed, so that the fish meat will be very tender and sweet), chopped bell peppers and red peppers into large pieces, ginger sliced, garlic minced, dried chili peppers chopped, green onions chopped.2. Pour an appropriate amount of oil into the wok, and heat over high heat until the oil is almost hot, then reduce the heat. Put the fish into the wok and cook until it is browned on one side, then carefully flip it over and cook the other side until it is golden brown.3. Carefully pick up the fish and put it into the wok, and place it in a frying pan. If your frying pan is non-stick, you can directly cook the fish in the frying pan.4. After the fish is cooked, heat the remaining oil in the wok, add ginger, garlic, dried chili peppers, and bell peppers, and stir-fry.5. Then add 1 tablespoon of Doubanjiang and 1 tablespoon of chili sauce, 2 spoons of vinegar, 2 spoons of salt, and mix well.6. Pour the ingredients in the frying pan into the fish, add an appropriate amount of water, and shake the pan. Cover the pot and cook over medium heat for about 10 minutes.When the water is almost dry, add 1 small spoon of chicken broth, 1 small spoon of sugar, and add a small amount of cornstarch to thicken. The fish is ready to be cooked and plated. Be careful not to stir the fish in the pot, as fresh fish meat is easy to break. To make the fish shape, it is necessary to cook it thoroughly.

Yuan County Sour Soup Noodles

Introduction

Sour soup noodles are a local Han nationality snack in Yuan County, Hubei Province.It is a popular snack.Especially in summer and autumn, sour soup noodles are not too hot or too cold, with a strong aroma of sourness, which is delicious and refreshing, and can be eaten by adults and children.Therefore, almost every Yuan County city has sour soup noodles to sell, and many families also make them. Even now, they are still popular.It is said that sour soup noodles originated from the love of sour vegetables by the people of Yuan County, and have been passed down for more than 100 years.In recent years, the people from Yuan County who live in Taiwan often write letters to their families, describing their love for the sour soup noodles and asking for the recipe.Making

1. Cook the soup base: The ingredients needed for cooking the soup base include: green onions, minced garlic, sesame oil,

lardand so on.If you want a slightly spicy flavor, you can also add a small amount of chili oil.The specific method is: heat sesame oil and lard to 80℃, add green onions, minced garlic, chili oil and salt, and stir-fry until the green onions and garlic are fragrant, and then pour into the prepared soup base.2. Make the soup: Sour soup noodlesThenoodlesare best made from hand-rolled yellow noodles (yellow noodles are formed by adding a small amount of alkali), no matter how the noodles are made, when making noodles, add salt, alkali and egg in the dough, so that the noodles are delicious and chewy, and will not stick to the soup.When eating, put the noodles in the pot and cook, and then drain the water, and place a greenbean sproutsand sour cabbage shreds at the bottom of the bowl Saratoga, then add the soup base.Bamboo Creek BowlCake

Introduction

Bamboo Creek Cake is a famous Han nationality snack in Bamboo Creek County, Hubei Province. It has a long history, and reliable data has confirmed that Bamboo Creek Cake has been popular for more than 500 years.

Bamboo Creek Cake is white, soft, sweet, and nutritious, and also has the benefits of strengthening bones and intestines and moistening the throat, which is very popular.Making1. Bamboo Creek Cake is carefully made with high-quality white rice.2. Mix with 1/15 of high-qualitysoybeans

and soak them, then use a small stone mill to grind into a slurry.

3. Then ferment the rice and soybean slurry, and scoop 1/3 of the fermented rice and soybean slurry into the pot and cook.4. When the sixth mature, take out, pour into the slurry pot and steam.SteamingFirst, put a pre-made clay bowl in the steamer, and steam the bowl until it is hot, and then pour the rice and soybean slurry into the bowl, steam for 20 minutes.

IntroductionGodly Tofu is a popular snack in six places in China, including Jiangxi, Guangxi, Hunan, Anhui, and Hubei, which are known for their unique flavors.It is a food that is eaten cold, with a smooth and slippery texture, and a slight bitterness.

The color is light and refreshing, with a clear and fragrant aroma, and a comfortable green color.

The color is light and refreshing, with a clear and fragrant aroma, and a comfortable tea-like flavor. Its color is like jade, with a semi-transparent solid texture.

It has the effects of detoxification and cooling blood, is suitable for summer consumption, and has significant health benefits with long-term consumption. It can also prevent various diseases caused by liver inflammation and lung fever.Recipe1. Made with wild green leaves with a fragrant aroma, wash the leaves, and either hand-rub or mash them into a paste, add a small amount of water, and stir well, then cover with a leaf, and place in a cool place for 10-20 minutes.2. Wash the leaves, rub or mash them into a paste, add a small amount of soil, and add water, filter the soil water with a cloth, then pour the filtered soil water into the leaf paste, and place in a cool place for 10-20 minutes.Three-Ingredient Soup

Introduction

Three-Ingredient Soup is a traditional Chinese dish in the Jiangnan region, and its characteristics are:Chicken,Hamand Sea Cucumber are soft,delicious, and

Sea Cucumber is smooth and chewy, with high nutritional value.

The main method is to slice the sea cucumber, squid, and bamboo shoots, then cook them and add seasonings.

Soft, delicious, chewy, smooth, and flavorful, with a clear, white soup, and a rich aroma, which is a high-end dish.Method: 150g of chicken breast, 100g of ham, 50g of sea cucumber, 25g of yellow squash, 1 egg, 1 small piece of ginger, and 30g of starch.Ingredients: 20 tablespoons of chicken broth, 1/2 tablespoon of rice wine, 1 small tablespoon of black pepper, 1 small tablespoon of salt, 1 small tablespoon of MSG.Production process: 1. Cut the chicken breast into pieces.Cut the sea cucumber into pieces, and slice the ham and yellow squash.2. Add the chicken, sea cucumber, ham, and yellow squash to boiling water, and cook for 10 minutes.3. Add the green onions and seasonings.4. Boil for 30 minutes, then drain and rinse.5. Make Dumplings: After the cooked radish cools, add a small amount of fresh beef and chop it finely, add it to a bowl, and add chopped ginger, chopped green onions,Celeryand chopped

Garlic

and chopped, add salt, pepper, MSG, and egg liquid to mix.UseWheat Flourto makeDumpling SkinMethod: 1. Soak the meat strips in water, add salt, MSG, and rice wine, and let it soak for a while.2. Rub and hang the meat strips with cheese for a while.

3. Place the meat strips in a pot, add oil, and wait until the oil temperature reaches 70% when adding the meat strips to the oil pot to fry until the outside is crispy and the inside is tender.Godly TofuIntroductionGodly Tofu is a popular snack in six places in China, including Jiangxi, Guangxi, Hunan, Anhui, and Hubei, which are known for their unique flavors.It is a food that is eaten cold, with a smooth and slippery texture, and a slight bitterness.The color is light and refreshing, with a clear and fragrant aroma, and a comfortable tea-like flavor. Its color is like jade, with a semi-transparent solid texture.It has the effects of detoxification and cooling blood, is suitable for summer consumption, and has significant health benefits with long-term consumption. It can also prevent various diseases caused by liver inflammation and lung fever.

Recipe1. Made with wild green leaves with a fragrant aroma, wash the leaves, and either hand-rub or mash them into a paste, add a small amount of water, and stir well, then cover with a leaf, and place in a cool place for 10-20 minutes.

2. Wash the leaves, rub or mash them into a paste, add a small amount of soil, and add water, filter the soil water with a cloth, then pour the filtered soil water into the leaf paste, and place in a cool place for 10-20 minutes.

Three-Ingredient SoupIntroduction

Three-Ingredient Soup is a traditional Chinese dish in the Jiangnan region, and its characteristics are:

Chicken,Hamand Sea Cucumber are soft,delicious, andSea Cucumber is smooth and chewy, with high nutritional value.The main method is to slice the sea cucumber, squid, and bamboo shoots, then cook them and add seasonings.Method: 150g of chicken breast, 100g of ham, 50g of sea cucumber, 25g of yellow squash, 1 egg, 1 small piece of ginger, and 30g of starch.Ingredients: 20 tablespoons of chicken broth, 1/2 tablespoon of rice wine, 1 small tablespoon of black pepper, 1 small tablespoon of salt, 1 small tablespoon of MSG.