The city of Binzhou is located in the north of Shandong Province, at the lower reaches of the Yellow River, in the heart of the Lu North Plain, with the Bohai Sea to the north, east and south adjacent to the cities of Dongying and Zibo, and west bordering the cities of Dezhou and Jinan.

FeaturesSnacksBinzhou pot stickers,PancakeSesameCandied sugar, Binzhou sesame sugar, friedLamb ribsSmall steamed bun, BaxingVinegarFried fish, Binzhou pot stickers, Binzhou spicy chicken, Binzhou three benefitsDumplingsSteamedPot stickers,SpinachSoupFlower ballsSeaweedBraised halibut, Zhao family fried chicken in Chanhua.

Steamed pot stickers

Introduction

Pot stickers are a Chinese snack, originating in Jinan, Shandong, a type of snack with fillings fried or steamed, with intricate and delicious flavors, usually made withporkas a common filling, and with different fresh vegetables according to the season.The shape of pot stickers varies from place to place, generally indumplingshape, but Tianjin pot stickers are similar tofire cakes.

Classification:

There are two types of pot stickers, one is steamed pot stickers and one is fried pot stickers.Features:Steamed pot stickers are filled, and without filling.

The size is about

dumplingtwice as big.The filling can be customized according to your preference.Generally pork (celerymeat,radishmeat) or vegetarian fillings (cabbagetofu,fresh vegetables) etc.After packaging, they are put into hot oil.During the heating process, they need to be turned a few times.Unfilled pot stickers are in long strips.It is made by kneading the dough, spreading oil, salt and green onion, and then rolling into strips, and then twisting.After completion, put them in the pot to steam and cook.Freshly made pot stickers are the most delicious, fragrant, and with hot oil still on top, it's a delicious taste.I can't help but bite into it, although it's a little hot, but the fragrant and delicious taste is in my mouth.Steamed pot stickers, as the name suggests, are without frying.It is made by packaging the filling and then putting it on the edge of the boiling water (of course, the water is half, and the pot with pot stickers on the edge cannot be soaked).

After steaming, take it out and eat it.These pot stickers are light and refreshing, unlike dumplings cooked in the pot, which are full of water, but dry and soft, one bite, it's between dumplings and buns, it's delicious.Those who don't like greasy food can try these pot stickers.If lunch is this, then you don't need to cook, and it's best to eat with soup.Eating alone or drinking water is also fine.Method:Steamed pot stickers:

The filling can be customized according to your preference.

Generally pork (celery meat, radish meat) or vegetarian fillings (cabbage tofu, fresh vegetables) etc.

After packaging, put them into hot oil.During the heating process, they need to be turned a few times.Unfilled pot stickers are in long strips.It is made by kneading the dough, spreading oil, salt and green onion, and then rolling into strips, and then twisting.After completion, put them in the pot to steam and cook.Steamed pot stickers:It is made by packaging the filling and then putting it on the edge of the boiling water (of course, the water is half, and the pot with pot stickers on the edge cannot be soaked).

After steaming, take it out and eat it.

These pot stickers are light and refreshing, unlike dumplings cooked in the pot, which are full of water, but dry and soft, one bite, it's between dumplings and buns, it's delicious.Lamb ribsIntroduction

Yangxin County is one of the top 100 meat production counties in China, and is one of the main settlements of Hui people in Shandong Province, with a large number of sheep slaughtered and sold throughout the country.

Lamb ribs are made with Yangxin local specialty lamb ribs, plus green onions,

gingerstar anise,cinnamon,whitegarlic, sugaretc. ten ingredients.Features:It has the characteristics of less and dense broth, tender and delicate ingredients, and pure flavor, and is irresistible.

Method:

Main ingredients:

1000 grams of lamb,

Seasoning:

30 grams of mustard,

wheat

flour28 grams,coriander28 grams, white garlic 28 grams, butter 15 grams, salt 18 grams,pepper4 gramsMethod:1. Marinate the lamb with salt and pepper for 10 minutes;

2.

bread

flour, coriander powder, garlic minced, butter mixed and ready to use;3. Place the lamb in a deep dish and bake at medium power for 3 minutes;4. After baking, brush with

mustard sauce,and sprinkle with bread flour mixed ingredients;5. Put it back in the oven at high power for 3 minutes.

Binzhou pot stickersIntroductionSprinkle with a mixture of flour and water;

Place in a microwave oven at high power for 3 minutes.

Binzhou Gou Pie

Introduction

Guaizi bing is a traditional snack from Binzhou, Shandong Province, made by the Han people.Binzhou Guaizi Bing originated from a business run by a person named Xing in the late Qing Dynasty, hence the name "Xing Family Guaizi Bing".It combines the advantages of both buns and steamed buns, becoming a new type of unique, affordable, and convenient food.CerealFeatures:

Yellow egg yolk color, delicious and fragrant.

It is known for its delicate preparation, being both crispy and non-hard, fragrant and non-greasy, flavorful and suitable for both adults and children.Preparation:When making it, first mix flour with water to form a dough as soft as sugar, then use 150 grams of soft dough to make two small buns of similar sizes, stack them together, then place them on a steamer to bake both sides yellow.Making a shape like a "maohua" (Chinese sausage), when the middle rises, quickly take it out and place it in a container with cotton pads for use. The ingredients are generally 400 grams of tofu per 500 grams of buns, 150 grams of pork head, 3 eggs, 75 grams of fragrant oil, 5 grams of salt, and a little bit of coriander.

Finally, after each layer of buns is baked, they are separated into two thin buns, and then slightly fried in the pot.

After cutting them in half, you can plate and eat them, with an egg yolk color and delicious fragrance.Binzhou Sesame CandyIntroductionSesame candy is a traditional product from Binzhou, Shandong, and is well-known throughout the province, with a history of over 70 years. This product is a family secret passed down from the three generations of the Bin family, and there is a complete set of production methods.It has evolved from the original flower-shaped variety topineapple,orange,Osmanthus flower,hawthorn,

4 different flavors of sesame candy.

Product features:

This sesame candy uses carefully selected ingredients, exquisite craftsmanship, and a pale yellow color, with a smooth and refreshing oil.The sesame fragrance is rich, the candy is crispy and delicious, and it is nutritious and has local flavors.It is suitable for both adults and children, and is a great gift for visiting and entertaining.Preparation:Ingredients:500g white sugar, 1.5kg white sesame, 50g sesame oil, 5g alum, 50g honey,Osmanthus flower sugar,Hawthorn spice,A little bit of flavor enhancer.Preparation method:

1. Rinse the white sugar with water, peel, dry, chop, and press into powder, then place it in a specially made stove pot. (The pot uses coal balls for fire, and the temperature should maintain a constant temperature of about 60-80℃).

2. Add white sugar, sesame oil, honey, spices, and appropriate amount of water to a stainless steel pot. Use coal ball fire to cook for about 20 minutes at a temperature of about 250-300℃. When the sugar syrup surface turns yellowish and boils, immediately pour it onto a oiled stone plate. Use two bamboo sticks to pick it up and repeatedly stretch and mix to make it white and smooth. From sugar making to pulling, about 25 minutes.3. Forming: Quickly put the pulled sugar dough into the sesame pot.Divide into 40 small pieces, and use your index finger to poke a hole in the center of each piece.

Rotate and pull the candy repeatedly.

Ingredients:

Cover with sesame while turning, and quickly mold it, pulling about 10 strands of sesame evenly, and place it on a plate. Let it cool in the refrigerator, and pack 5 into a box, wrap with glass paper, and the net weight is 200 grams.Notes:1. The product should be produced and sold immediately, and should be stored in a ventilated place to prevent moisture.2. The 6-step method is: Sesame rubbing, frying, crushing, making sugar, pulling, and pulling. The last three steps are the key process.Small steamed bun

Introduction

Small steamed bun is one of the traditional Han Chinese snacks, made from

millet flour,wheat flour,corn flour,

andsticky rice flour. It is shaped into a conical shape, with a circular hole at the bottom, small and delicate, and after steaming, it is golden yellow.Legend says that this was a favorite snack of Empress Dowager Cixi.Generally, people eat it made frommillet flour (and sometimes someyellow bean flour). The size is also larger.

Features:

Small steamed bun is made from corn flour or mixed flour, with an upper small and lower large, conical shape. It was originally a main food for poor people in Beijing.

People made it easier to steam by leaving a hole at the bottom (Beijing people call it "wogou"), and since it is a staple food like

dumpling,

people in Beijing call it "wogou".

Steamed bun:So-called "steamed bun" is a conical food with a hole at the bottom, originally made from corn flour, because corn flour without fermentation is very difficult to cook, making it in this shape can help it cook quickly. Steamed bun was a food used by the lower classes.While Empress Dowager Cixi wanted to "share with the people", she used very expensive sticky rice flour, and the size was also much smaller, becoming asnack, and only after the Chinese Revolution did it enter the people.Legend says that this palace snack was eaten by Empress Dowager Cixi's small steamed bun.In fact, it is impossible to make steamed buns with only sticky rice flour, because it is dry and does not form a ball.To make small steamed buns, you need to use good new corn flour, pass through a fine sieve, and mix with goodyellow bean flour, and when steaming, add cinnamon and sugar. It is both chewy and sweet to eat.One kilogram of flour can be steamed into 100 small steamed buns.PreparationIngredients:[Ingredients] Fine corn flour, yellow bean flour, white sugar, cinnamon sugar

Steps:

1. Mix fine corn flour, yellow bean flour, white sugar, and cinnamon sugar with warm water and knead into a soft dough. Roll into a strip, and add water.2. Take a dough strip and rub it with your right index finger, then rub it into a round ball shape. Dip a little cold water, and then drill a small hole in the center of the round ball. Gradually enlarge the hole from small to large, and then squeeze the end of the steamed bun into a cone shape. Make the thickness of the steamed bun to only one and a half, and the inner and outer surfaces are smooth.3. Place the small steamed bun in a steamer and steam for 10 minutes.Hanji

Dumpling

IntroductionHanji dumpling is a traditional snack from Binzhou, Shandong, and is renowned throughout the province, with a history of over 70 years. This product is a family secret passed down from the three generations of the Han family, and there is a complete set of production methods.It has evolved from the original flower-shaped variety topineapple,orange,Osmanthus flower,hawthorn,4 different flavors of dumplings.Product features:These dumplings use carefully selected ingredients, exquisite craftsmanship, and a pale yellow color, with a smooth and refreshing oil.

The dumpling fragrance is rich, the dumpling is crispy and delicious, and it is nutritious and has local flavors.

It is suitable for both adults and children, and is a great gift for visiting and entertaining.

Preparation:

Ingredients:

500g white sugar, 1. Elias, 50g sesame oil, 5g alum, 50g honey,

Osmanthus flower sugar,

Hawthorn spice,

A little bit of flavor enhancer.Preparation method:

1. Rinse the white sugar with water, peel, dry, chop, and press into powder, then place it in a specially made stove pot. (The pot uses coal balls for fire, and the temperature should maintain a constant temperature of about 60-80℃).

2. Add white sugar, sesame oil, honey, spices, and appropriate amount of water to a stainless steel pot. Use coal ball fire to cook for about 20 minutes at a temperature of about 250-300℃. When the sugar syrup surface turns yellowish and boils, immediately pour it onto a oiled stone plate. Use two bamboo sticks to pick it up and repeatedly stretch and mix to make it white and smooth. From sugar making to pulling, about 25 minutes.

3. Forming: Quickly put the pulled sugar dough into the sesame pot.

Divide into 40 small pieces, and use your index finger to poke a hole in the center of each piece.

Rotate and pull the candy repeatedly.

Main ingredients:

Cover with sesame while turning, and quickly mold it, pulling about 10 strands of sesame evenly, and place it on a plate. Let it cool in the refrigerator, and pack 5 into a box, wrap with glass paper, and the net weight is 200 grams.

Notes:

1. The product should be produced and sold immediately, and should be stored in a ventilated place to prevent moisture.2. The 6-step method is: Sesame rubbing, frying, crushing, making sugar, pulling, and pulling. The last three steps are the key process.Small steamed bunIntroductionSmall steamed bun is one of the traditional Han Chinese snacks, made from

millet flour,

wheat flour,

corn flour,

and

Dried shiitake mushrooms are a traditional and famous dish from Baxiang, Shandong, belonging to seafood.

Features:

The dish is highly realistic, resembling the shiitake mushrooms used in dragon dances, with vibrant and colorful colors, hence its name.It resembles shiitake mushrooms, with a tender, juicy, and flavorful, yet not greasy texture.

Health tips:

Dried shiitake mushrooms are rich in nutrients, containingproteinwhich is more abundant than eggs, making it a delicious and high-protein, low-fat food.

How to make:

IngredientsPreparation

Ingredients: 250g dried shiitake mushrooms, 150g prawns, 55g pork belly, cleanedWinter bamboo shoots25g, spinach35g,salt12g, MSG 8g, Shaoxing wine 30g, chopped green onions and ginger 20g, egg whites 25g, sesame oil 15g, cornstarch 25g.How to make:

1 Squeeze out the water from the dried shiitake mushrooms, and cut them into fine strands.

HamWinter bamboo shoots,Shiitake mushroomsSlice into 2cm long strands, blanch in boiling water, drain and mix with shiitake mushroom strands for later use.Dried shiitake mushrooms

Dried shiitake mushrooms

2 Cut the prawns and pork belly into fine minced meat, add egg whites, soup, salt, MSG, and Shaoxing wine.

Mix with chopped green onions and ginger, and sesame oil into a filling, then use your hands to squeeze into 25cm diameter balls, place on the shiitake mushroom strands and roll evenly, forming shiitake mushrooms, and arrange on a plate, then steam in a pot with a strong fire until tender, take out and drain.3 In a wok, add soup, salt, and Shaoxing wine.

After boiling, remove the foam, and thicken with cornstarch, then pour sesame oil over the shiitake mushroom balls.4 Wash the spinach thoroughly, and in a wok, heat oil, add spinach and stir-fry, then add salt and MSG to cook, and drizzle with sesame oil.

Spinach balls soupIntroductionSpinach balls soup, a traditional dish from the Han people.

Features:

Wash and cut the spinach into about 4cm pieces;

Cut the lean pork into minced meat, add a little salt,

soy sauce

and stir vigorously in one direction, then add water starch, chopped green onions, chopped ginger, and fragrant oil to continue stirring.In the pot, add an appropriate amount of water and chicken broth, boil, then reduce the heat, and use the prepared pork minced meat to make small meatballs, cook until through, add an appropriate amount of salt to adjust the flavor, and finally add spinach segments, and boil.How to makeIngredients:Spinach 150g, lean pork 150g, chopped green onions 3 tablespoons, soy sauce 1 teaspoon, water starch 1 tablespoon, chopped ginger, salt, fragrant oil, and chicken broth as needed.

How to make:

1 Wash and cut the spinach into about 4cm pieces;

Cut the lean pork into minced meat, add a little salt, soy sauce, and stir vigorously in one direction, then add water starch, chopped green onions, chopped ginger, and fragrant oil to continue stirring.

2 In the pot, add an appropriate amount of water and chicken broth, boil, then reduce the heat, and use the prepared pork minced meat to make small meatballs, cook until through, add an appropriate amount of salt to adjust the flavor, and finally add spinach segments, and boil.

Clear stew of open-leafed swordfishIntroduction

Clear stew of open-leafed swordfish.

A traditional snack from Zhaozhe, Shandong.

Features:

Uses local winterswordfish

after removing scales and cleaning, then stewed over high heat, with a delicious taste.

Swordfish introduction:Open-leafed swordfish is swordfish, the most common fish in the Lu North, but it is only called open-leafed swordfish during the Yellow River flood season.The first batch of swordfish caught from the in the spring after the Chinese New Year, were caught with ice, so the swordfish that had just stopped sleeping in winter basically do not eat, its meat is thick, and the inside is also less miscellaneous.

Especially precious, the open-leafed swordfish catch is limited to only 10-15 days between the spring and the emergence of the tadpoles, after the tadpole its quality and flavor will decrease.

How to makeIngredients:1000g open-leafed swordfish, 500g tofu, 2-3 segments of green onions, 2 segments of ginger, 1 segment of star anise, salt as needed, and an appropriate amount of water.

How to make:

1 Wash the open-leafed swordfish, scrape off scales, and cut into belly.

2 Cut the fish into segments of about 5cm long.

3 Heat the pan, pour in oil, and fry until golden brown, then take out and drain the oil.

4 In another pot, heat oil, add green onions, ginger, and star anise, and stir-fry.

5 Add the fried fish.

6 Pour in an appropriate amount of water.

7 After boiling, remove the foam and oil.

8 Add tofu cut into large pieces, and cook.

9 Medium heat, and cook until the soup turns milky white.

This usually takes about 20-30 minutes.

10 Turn off the heat, add salt.

11 Add chopped green onions.12 Drizzle with fragrant oil, and serve.

Culinary tips:

1 Open-leafed swordfish refers to swordfish during the Yellow River flood season, only available for about 10-15 days before and after the Chinese New Year, which is very precious.

2 Before stewing the swordfish, frying it is a personal preference, but frying it first can reduce the fishy smell.

3 After boiling, remove the foam and oil, and the soup will be more delicate and refreshing.

4, tofu and fish together, is a kind of perfect combination.

Don't be too strict with the time, just cook it until you feel is enough, and turn off the fire.

5 Add salt, sprinkle with green onions, and enjoy. Sesame oil can be added or not.

Zhaozhe's braised chickenIntroduction

Braised chicken is one of the representative dishes in Shandong, and also a traditional and characteristic snack of the Han people, belonging to

Lu cuisine

Introduction

Features:Unique production, tender meat, delicious and flavorful, and not greasy.How to make

Ingredients/spices:

about 2500g live chicken,

mushrooms,

and cloves, 375g soy sauce, 2 tablespoons honey, 12g cloves, 12g cinnamon, 2.5g cardamom, 2.5g star anise, 1.5g white pepper, 1g fennel, 1g grains of paradise, an appropriate amount of ginger.

Production process:(1) inchicken neck

cut a small cut,

then wash it with water.Put the cut chicken into a pot, and add water to cover.Bring to a boil, and add salt, ginger, cloves, cinnamon, cardamom, star anise, white pepper, fennel, grains of paradise, and soy sauce.Tie the spices into a muslin bag and tie it.Bring to a boil, and skim off the foam.Cover the pot, and simmer over low heat (keeping it just at a boil) until the chicken is tender.Make a 3 cm incision horizontally under the chicken's abdomen, near the anus, remove the internal organs and esophagus, and cut open the anus. Wash thoroughly.Insert the left wing of the chicken from the incision under the neck, extend it from the inside of the mouth, tie it to the back of the chicken, and also tie the right wing to the back of the chicken.Gently crush the two leg bones and cross them, and insert the two feet into the chicken's abdomen, and dry them.

(2) Grind cloves, star anise, nutmeg, dried apricots, cardamom, white pepper, fennel, cinnamon, and small fennel into a fine powder, and wrap in clean gauze.Beat the ginger.Mix sugar and water (250g), and evenly spread on the chicken.

(3) Heat the pot, add oil until 80% cooked.Place the chicken in, and fry until golden, then remove and drain the oil.

(4) Place the chicken in a clean pot, add water (up to the chicken), then add the medicine bag, ginger, salt, and soy sauce. Press the chicken with a metal grate, boil over high heat, remove foam, and then simmer over low heat (keep it slightly simmering), until the chicken is cooked through.