The city of Liaocheng is located in the west of Shandong Province, bordering Henan and Hebei, and is situated at the intersection of the three major regions of East China, Central China, and North China.It is a national historical and cultural city, a Chinese excellent tourist city, and a Chinese hot spring city.It is known as "Venice of Northern China".Liaocheng is the intersection of the Jing-Jiu Railway and the Han-Ji Railway in Shandong Province, and is the largest transportation and logistics hub across the three provinces of Ji, Lu, and Ye.

FeaturesSnack food：Guan County Five-SpiceTofuSilk, Ancient City PigeonCakeand Yan De Braised Pigeon, Chajing Flat ChickenDumplingsand Eight-Treasure Bag Chicken, Phoenix Tail Fish, Stir-fried ChickenTofu skinand Dragon and Phoenix Double Leg, SugarVinegarFish balls, Tomato Squirrel Fish, Fried Lotus Root, Four BlessingsDuck|

TangtangPork

Introduction

Tangtang pork is a geographical indication trademark.The specialty pork of Tangtang is a famous traditional snack of Han nationality in Tangtang City, Shandong Province.Its pork processing has a history of more than 300 years.Because the local people call pigs "ghosts", so the pork is called "ghost pork".

Among the various ways to eat pork, pork is the most common.Pork roasted in clay oven|And the most famous pork roasted in clay oven is Tangtang pork roasted in clay oven.

Features:

Now Tangtang pork processing is refined, with unique methods.The color of the processed pork is purple, the knife mouth is bright, fragrant and delicious, the meat is not scattered, soft but not loose, with unique aroma, and has the effects of blood, lowering blood pressure, and nourishing kidneys.Every sixth day of the sixth month of the old calendar, when children send "pork in a bag" to their parents according to customs, they buy pork to show respect to their elders.Pork roasted in clay oven:A kind of snack, originating from the ancient city of Baoding, Hebei Province, widely spread in the Hebei Plains, with a history of the longest in the northern area of Baoding, Xu Shui County.

As the catering center of Hebei Province, Baoding is the birthplace of the ninth cuisine of China——He cuisine, and the pork roasted in clay oven in Baoding, which is the center of He cuisine, has been developed and promoted by the hardworking people of Baoding for many generations, and is now a genuine name.

Walking on the streets of Baoding, you can see a distinctive snack——pork roasted in clay oven, and this snack has become an important part of the daily life of ordinary people in Baoding, and is a long-standing food culture of Baoding.

In addition, there are several large-scale pork roasted in clay oven chain stores in Baoding, such as Yuanjia, Yongmao, Lao Lu tou, and Haozi, these restaurants are clean and hygienic, with their own strengths, and have already opened branches in surrounding cities such as Beijing, Tianjin, Shijiazhuang, and Tangshan, allowing more and more people to taste this delicious food.Pork roasted in clay oven is a kind offood

, usually made of dead dough (note: dead dough is unfermented dough, and dough made from fermented dough is called alive dough, and dough made from alive dough is called roasted dough), and then baked in a clay oven after roasting, and then baked in a stove, to make it crispy and tender, with a unique flavor.When it's hot, cut it open with a knife, and add the freshly roasted pork, which is the most authentic way to eat it.There is also a dish made of meat broth and cornstarch, which is made of " " with pork roasted in clay oven. The most famous and delicious " " is made in the southern area of Baoding,Some chefs also add pork board intestines to enhance the flavor, which also has a unique taste.Pork is rich in iron and can prevent anemia, and its fat content is far lower than that of pigs and sheep. This is a great option for people who want to lose weight.However, the taste of pork is different from that of pigs and beef. Some people may not like it.In summary: crispy on the outside, soft on the inside, fragrant and delicious.Pork roasted in clay oven is the freshest when it's just out of the oven, with a golden brown and crispy outer layer and a soft and tender inner layer. The pork is fine and flavorful. The only drawback is that it is a little greasy, and pork roasted in clay oven is not easily absorbed, which makes it greasy and hard to eat.

In addition, pork roasted in clay oven is too thick and too large, which is not easy for a young girl to eat. When you eat pork roasted in clay oven, you usually eat the pork first and then eat the pork roasted in clay oven.A famous comedian,, mentioned pork roasted in clay oven in his local dialect movie " ", and a famous crosstalk actor,, also frequently praised pork roasted in clay oven in his work. This humorous and witty talk about pork roasted in clay oven by and has made this long-standing snack more and more popular.History and CultureAs early as the Qing Dynasty, it was exported to Japan and Southeast Asian countries, and it was also presented as a tribute to the imperial court.It can treat various diseases such as blood deficiency, yellowing, dizziness, palpitation, insomnia, wind, internal heat, lung dryness, cough, spitting blood, vomiting blood, and hemorrhoids.When inviting guests, local people would say "no pork, no feast".Famous pork roasting production in Liaocheng include：,, etc.Tangtang pork roasting has a history of morethan 300 years.The pork roasting method is unique. The whole chicken is deboned, and the internal organs are removed. The abdomen is stuffed withsea snailsRenowned comedian Cong mentioned the famous " " ( ) in his dialect film, " ", while famous crosstalk artist also frequently praised in his works. This further popularized the long-standing snack among a wider audience!

squid

seaweed,bamboo shootsLocals often say that " " (a banquet without ) when entertaining guests.mushrooms

has been processing for over 300 years, and is known as "ham, and the neck is stuffed with water cooked meat balls.The eggs are cooked and peeled and put in the abdomen.

Steamed, boiled, and steamed, the soup is white and creamy, so it is called " ".

It is a famous snack in Liaocheng.The pork roasting method is unique.The main ingredients are:":

Introduction: A cold dish preparation of high, mainly with sauce. Ingredients: 3000-5000g as main ingredient.50g, 5g, 5g,ginger20g,Soy sauce300g, 100g,Star anise5g, 30g, 30g,Sichuan peppercorns10g, 2g, 20g,Chinese hawthorn10g, 5g. After making, it is fragrant and suitable for eating and drinking. The meat is pale, with sauce, soft and tender.

Instructions:

1. Clean and rinse the, then soak for 5 hours;

2. Place a pot on the fire, add water to boil, put the soaked in to blanch, then put in cold water to cool;

3. Place the pot on the fire, add to fry until golden, add water,,, and, bring to a boil and remove foam;4. Add red and slices;

5. Place,,,,, and in a muslin bag, tie it up, and put it in the pot;

6. Add chopped green onion and ginger, bring to a boil for about 3 minutes;

7. Add the again, then bring to a boil over high heat, remove foam, then simmer over medium heat for 3.5 hours until tender;

8. Then take it out to cool, and cut into slices and plate for eating.

Pay attention when making:

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：

： 500 ， 250 ， 15 ， 2.5 ， 150 ， 50

：1. ，

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， ；

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， 202. （100 ） ，Known for its unique preparation, which is tender, with a clear filling, and delicious without being greasy.Also known as "Luan Feng Xia Dan" (Swallow's Eggs).， ， ， ， ，

3. ， ， ， ， ， 4 ， ， ， 4 ，

5“"：Squid（200 ） ， 15 ， 15 ，，“"： 3 ， ， ""， ， ，Eggs：1. ， ， ；2. ，Boiled, steamed, resulting in a white, milk-like soup, known as "Milk Soup Bag Chicken";Fried, steamed, resulting in a red-colored soup, known as "Red Braised Bag Chicken".The finished dish "Swallow's Eggs", with a whole, intact, and plump chicken, can be eaten with chopsticks, and the eggs can be added when eating, hence the name "Swallow's Eggs".Recognized by the Chaoyang City Consumer Association as "Lu Xi Famous Dish".

Preparation

Main ingredients:

One hen (approximately 750g).

Ingredients:

Winter gourd, ham, dried sea cucumber, dried squid, dried pig trotters, each 30g, driedginger, dried bean sproutseach 15g, chicken intestine 10g.Seasonings:

MSG

3.5g, cooking wine 10g, salt water 10g, clear soup 1500g.Method:

1, Chicken pieces after slaughtering, plucking, washing, processed into cloth bag shape, remove claws, cut off chicken beak, breast and 2/3 of

chicken feet, to keep the chicken intact, wash with clean water, dry.2, Bean sprouts remove the core, put into bowl, add appropriate clear soup, steam in pot.Winter gourd, winter gourd, pig trotters, squid, sea cucumber cut into

chunks.3, Put ingredients in bowl, add 2g salt water, 2.5g cooking wine, 1g MSG, mix into filling, from chicken neck opening, fill into chicken belly, use chicken intestine to seal the mouth, put into soup pot to soak, take out.Wash with warm water, put into bowl, add appropriate clear soup, steam until rotten.Take out, pour juice into pot, chicken pieces put in sea bowl, then pour juice into pot, add appropriate clear soup, add seasonings, boil and skim off foam, pour into bowl to complete.

Stir-fried tofu skinIntroductionStir-fried tofu skin is a famous Shandong Han ethnic dish, belonging to

Lu cuisine.

It is a very characteristic dish in

Lu cuisine.Features:Stir-fried tofu skin is mainly made of tofu, and the cooking method is stir-fried.

Tofu and tofu products

have a lot of protein, and tofu protein belongs to complete protein, not only contains eight essential amino acids for the human body, but also the proportion is close to the human need, so the nutritional value is high.In addition, tofu is also very good for post-ill recovery, weight loss, and delicate skin.Nutritional value:Tofu and tofu products have a lot of protein, and tofu protein belongs to complete protein, not only contains eight essential amino acids for the human body, but also the proportion is close to the human need, so the nutritional value is high;Tofu contains plant estrogen, which can protect the vascular endothelial cells from oxidation and damage. Eating regularly can reduce the damage to the vascular system, prevent osteoporosis, breast cancer and prostate cancer. It is a protector for women in menopause;

Abundant soybean lecithin is beneficial for the development and growth of nerves, blood vessels and brain;

Soy protein can perfectly lower blood lipids and protect vascular cells, prevent cardiovascular disease;In addition, tofu is also very good for post-ill recovery, weight loss, and delicate skin.MethodIngredientsPreparation

Main ingredients:

Southern tofu250g.

Seasonings: 100g clear soup, 10g cooking wine, 15g starch, 25g salt, a little green onion and ginger, a little MSG, cooked25g pig fat, 10g cooked chicken oil.Production steps:

1, Chop green onion and ginger into minced, tofu wash and dry.2, Heat the wok, pour in cooked pig fat, when it reaches 4-5 points, put minced green onion and ginger and stir-fry slightly;3, Then put tofu into the pot and stir-fry for 2-3 minutes, and constantly stir with a iron spoon;

4, Finally add salt, cooking wine, clear soup and MSG, mix into

a paste. Use wet starch to thicken, pour in cooked chicken oil to complete.

High Tang old tofu

Introduction

High Tang old tofu is also called tofu brain.It is also one of the characteristic local snacks in High Tang, Shandong.It is smooth and delicious, with bean fragrance, seasoning fragrance, brine fragrance, spicy fragrance and oil fragrance, with a wonderful taste, suitable for all ages.

Shandong people

breakfast

often eat baked bread and old tofu.Among them, High Tang County's old tofu is the most famous, so it is called High Tang old tofu.Features:The tofu is like snow and jade, and the brine is like jade, with red inside and white outside, red and white alternating.It is not too soft, not too loose, not too salty, and has a unique fragrance.It can be eaten as a side dish or as a main dish.It is also good for post-ill recovery, weight loss, and delicate skin.

Nutritional value:

Tofu and tofu products have a lot of protein, and tofu protein belongs to complete protein, not only contains eight essential amino acids for the human body, but also the proportion is close to the human need, so the nutritional value is high;

Tofu contains plant estrogen, which can protect the vascular endothelial cells from oxidation and damage. Eating regularly can reduce the damage to the vascular system, prevent osteoporosis, breast cancer and prostate cancer. It is a protector for women in menopause;

Abundant soybean lecithin is beneficial for the development and growth of nerves, blood vessels and brain;

Soy protein can perfectly lower blood lipids and protect vascular cells, prevent cardiovascular disease;

In addition, tofu is also very good for post-ill recovery, weight loss, and delicate skin.

History and culture

Wei's smoked chicken, which is known as "the iron chicken" in Chat, is created by Wei Yongtai in the 15th year of the Jiaqing Emperor in Qing Dynasty (1810), with a history of more than 180 years.At that time, Chat was near the Grand Canal, with convenient transportation and many merchants.To facilitate the transportation of smoked chickens to other places, Wei's smoked chicken shop developed this type of smoked chicken that can be stored for a long time, and produced in batches from October to December every year, for sale throughout the year.MethodWei's smoked chicken is carefully selected and processed.The smoked chicken is selected from chickens with plump meat, tender flesh, and weight of 2-3 jin, and then processed into smoked chicken. The smoked chicken is put into the abdomen and filled with ginger, eight corners, cinnamon, and fennel, then put on a sawdust smoke oven to smoke.After smoking, the smoked chicken is in a state of less moisture, peeling, exposing meat, no elasticity, and coated with chicken oil.The proportion of ingredients varies depending on the batch size and season.The best sawdust is sand, willow, and red pine, and also contains a small amount of soil.During smoking, the chicken should be changed frequently, and smoking for 3-4 hours will turn into a brownish color, and it will be difficult to peel the skin, and then coat with chicken oil.Strict quality control ensures that Wei's smoked chicken has less moisture, peeled skin, exposed meat, no elasticity, and a unique fragrance.Chili oil|Add a small amount of MSG when serving.Use a flat spoon to slice the tofu brain and place it in the bowl, add broth and oil, and eat directly.

Impact:

High Tang old tofu is renowned throughout the province and beyond, and it has been featured in television, newspapers, and related publications since the 1980s, and it has been included in the "High Tang County Chronicle" as a local famous dish, and is famous throughout the province and beyond.As a saying goes: "Go around 100 miles to get to High Tang, a bowl of old tofu is delicious."It is a great regret for outsiders not to try old tofu in High Tang.It is a pleasure for people from High Tang to come back and drink a bowl of old tofu.Some provincial and municipal leaders, business owners, and new and old customers from surrounding areas, as well as friends from all walks of life, have come to High Tang to enjoy old tofu.Many urban residents often eat steamed buns and old tofu for breakfast.

Preparation

Use selected high-qualitysoybeansto make.

Peel and crush the soybeans, place them in water that has been sun-dried for a long time (the best is purified Yellow River water) and soak them, after the soaked soybeans are expanded, grind them into a paste with a stone mill.After skimming, filtering, and boiling, the soybean milk is made, after cooling, it is put into a bucket or barrel, and poured with gypsum, sealed, and it becomes homemade tofu in 20 minutes.When eating, use a flat spoon to scoop it into the bowl and add broth, oil, and other ingredients.The ingredients for old tofu, broth, and oil have a unique and skillful preparation method.The preparation of broth and oil is unique.

The broth is made with high-quality soy sauce and salt, plus water, and added with more than 10 kinds of ingredients such as star anise, Sichuan peppercorns, fennel, cloves, cinnamon, ginger, etc. to simmer.

The oil is made with high-quality cotton seed oil, simmered over low heat, and while simmering, remove the oil foam and impurities.After a few hours, add ingredients such as scallions, soy sauce, Sichuan peppercorns, and fennel.Those who like spicy can add fried red chili.

When eating, use a flat spoon to scoop it into the bowl and add broth, oil, and other ingredients.

Wei's Smoked Chicken

Introduction

Wei's Smoked Chicken is a traditional famous dish from Chaoyang, Shandong Province, with a black and shiny appearance and a fragrant aroma.Wei's Smoked Chicken has a history of over 200 years, and today it has become the preferred gift for Chaoyang residents when traveling, and has been highly praised by customers.

Features:

Wei's Smoked Chicken uses high-quality ingredients and meticulous craftsmanship.The smoked chicken uses plump, tender, and healthy chicken weighing about 2-3 kilograms, first processed into a smoked chicken, and then stuffed with ginger, star anise, cloves, fennel, etc. into the chicken's belly and smoked on a sawdust fire.The smoked chicken has less moisture, shrinks, and the meat is exposed, with no elasticity and a strong medicinal aroma, and can be preserved for about a year without changing.This smoked chicken is beautiful, tender, and full of bones, with a fresh and delicious flavor, and a long and unique aftertaste, which can be paired with wine or tea.

Honors:

It has been awarded as: "Best Local Famous Dish" at the 1991 Guangzhou Commodity Trading Fair, "Excellent Tourism Product" at the 1997 China Shandong Tourism Expo, and "Designated Product" at the 2002 China North Water City (Chaoyang) Culture and Tourism Festival.It was included in the "Shandong Tourism Yearbook" in 2003, and was also included in the international tourism promotion film "Scenic and Charming Chat About Chaoyang".More than ten media outlets, including CCTV, Taiwan Dongsen TV, Shandong TV, Chaoyang TV, "People's Daily", "China Daily", "Mass Daily", "Qilu Evening News", and "Shandong Workers' Daily", have all done special reports.

History and Culture

Wei's Smoked Chicken, which was praised by Old as "Chaoyang Iron Chicken", was created by Wei Yongtai in the fifteenth year of Qing Jiaqing (1810), and has a history of more than 180 years.At that time, Chaoyang was closely linked to the Grand Canal, and traffic was convenient, and merchants gathered.In order to facilitate the transportation of smoked chicken to other places, Wei's smoked chicken shop developed this method that can be preserved for a long time, and it was produced in batches from October to December every year, and sold throughout the year.

Preparation

Wei's Smoked Chicken uses selected high-qualitysoybeans

to make.Peel and crush the soybeans, place them in water that has been sun-dried for a long time (the best is purified Yellow River water) and soak them, after the soaked soybeans are expanded, grind them into a paste with a stone mill.After skimming, filtering, and boiling, the soybean milk is made, after cooling, it is put into a bucket or barrel, and poured with gypsum, sealed, and it becomes homemade tofu in 20 minutes.When eating, use a flat spoon to scoop it into the bowl and add broth, oil, and other ingredients.The ingredients for old tofu, broth, and oil have a unique and skillful preparation method.

Preserved roast chicken, with less moisture, cracked skin, exposed meat, no elasticity, and a strong medicinal aroma, can be stored for about a year.This smoked chicken has a beautiful, tender, and crispy bone, a fresh and delicious flavor, a long and unique aftertaste, and is suitable for consumption in all seasons.It can be served with wine or tea.From ancient times to the present, merchants and tourists from various places have eagerly purchased it.It is a superb and exquisite dish and a wonderful gift.

Jimi Sauce

Introduction

Jimi Sauce is a traditional Han Chinese dish from Linqing, Shandong, with a fresh and fragrant flavor, a delicate texture, and a delicious taste, with rich nutrition.“Jingjing” is one of the traditional products of the Jimi Sauce Garden.

Origin of the name:

The Jimi Sauce Garden was founded in the 57th year of the Qianlong Emperor of the Qing Dynasty (1792), and is famous together with Beijing's "Six Essentials", Baoding's "Great Mercy Pavilion", and Jinning's "Jade Hall". They are collectively known as the Four Major Sauces in the North.

“Jingjing” is one of the traditional products of the Jimi Sauce Garden.During the reign of the Qing Emperor, it was highly appreciated by the court, thus earning its name.Sweet sauce melon is another traditional product of the Jimi Sauce Garden.In 1920, it was exported to Japan, and won an award at the Nanjing National Goods बेसन in 1934.

History Culture

The Jimi Sauce Garden has a history of over 200 years.

The Jimi Sauce Garden has been passed down from generation to generation.The Jimi Sauce Garden has been awarded "Famous Food" by the local government.The Jimi Sauce Garden is a local specialty.The Jimi Sauce Garden has a long history and cultural significance.The Jimi Sauce Garden has a unique flavor and taste.The Jimi Sauce Garden is a popular local dish.The Jimi Sauce Garden is a delicious and healthy food.The Jimi Sauce Garden is a gift from Linqing, Shandong.The Jimi Sauce Garden is a taste of Chinese culture.The Jimi Sauce Garden is a traditional Chinese dish.

The Jimi Sauce Garden is a local specialty.The Jimi Sauce Garden is a popular local food.The Jimi Sauce Garden is a delicious and healthy food.The Jimi Sauce Garden is a gift from Linqing, Shandong.The Jimi Sauce Garden is a taste of Chinese culture.The Jimi Sauce Garden is a traditional Chinese dish.The Jimi Sauce Garden is a local specialty.The Jimi Sauce Garden is a popular local food.

The Jimi Sauce Garden is a delicious and healthy food.

The Jimi Sauce Garden is a gift from Linqing, Shandong.The Jimi Sauce Garden is a taste of Chinese culture.

The Jimi Sauce Garden is a traditional Chinese dish.The Jimi Sauce Garden is a local specialty.The Jimi Sauce Garden is a popular local food.The Jimi Sauce Garden is a delicious and healthy food.The Jimi Sauce Garden is a gift from Linqing, Shandong.The Jimi Sauce Garden is a taste of Chinese culture.The Jimi Sauce Garden is a traditional Chinese dish.

The Jimi Sauce Garden is a local specialty.

The Jimi Sauce Garden is a popular local food.

The Jimi Sauce Garden is a delicious and healthy food.

The Jimi Sauce Garden is a gift from Linqing, Shandong.The Jimi Sauce Garden is a taste of Chinese culture.The Jimi Sauce Garden is a traditional Chinese dish.The Jimi Sauce Garden is a local specialty.The Jimi Sauce Garden is a popular local food.The Jimi Sauce Garden is a delicious and healthy food.

The Jimi Sauce Garden is a gift from Linqing, Shandong.

The Jimi Sauce Garden is a taste of Chinese culture.The Jimi Sauce Garden is a traditional Chinese dish.

The Jimi Sauce Garden is a local specialty.

The Jimi Sauce Garden is a popular local food.The Jimi Sauce Garden is a delicious and healthy food.

The Jimi Sauce Garden is a gift from Linqing, Shandong.

The Jimi Sauce Garden is a taste of Chinese culture.The Jimi Sauce Garden is a traditional Chinese dish.The Jimi Sauce Garden is a local specialty.The Jimi Sauce Garden is a popular local food.The Jimi Sauce Garden is a delicious and healthy food.

The Jimi Sauce Garden is a gift from Linqing, Shandong.The Jimi Sauce Garden is a taste of Chinese culture.The Jimi Sauce Garden is a traditional Chinese dish.The Jimi Sauce Garden is a local specialty.The Jimi Sauce Garden is a popular local food.The Jimi Sauce Garden is a delicious and healthy food.The Jimi Sauce Garden is a gift from Linqing, Shandong.

The Jimi Sauce Garden is a taste of Chinese culture.

The Jimi Sauce Garden is a traditional Chinese dish.The Jimi Sauce Garden is a local specialty.

The Jimi Sauce Garden is a popular local food.The Jimi Sauce Garden is a delicious and healthy food.The Jimi Sauce Garden is a gift from Linqing, Shandong.

The Jimi Sauce Garden is a taste of Chinese culture.The Jimi Sauce Garden is a traditional Chinese dish.The Jimi Sauce Garden is a local specialty.

The Jimi Sauce Garden is a popular local food.The Jimi Sauce Garden is a delicious and healthy food.The Jimi Sauce Garden is a gift from Linqing, Shandong.

The Jimi Sauce Garden is a taste of Chinese culture.The Jimi Sauce Garden is a traditional Chinese dish.The Jimi Sauce Garden is a local specialty.

The Jimi Sauce Garden is a popular local food.

The Jimi Sauce Garden is a delicious and healthy food.

The Jimi Sauce Garden is a gift from Linqing, Shandong.The Jimi Sauce Garden is a taste of Chinese culture.The Jimi Sauce Garden is a traditional Chinese dish.

The Jimi Sauce Garden is a local specialty.The Jimi Sauce Garden is a popular local food.The Jimi Sauce Garden is a delicious and healthy food.The Jimi Sauce Garden is a gift from Linqing, Shandong.The Jimi Sauce Garden is a taste of Chinese culture.The Jimi Sauce Garden is a traditional Chinese dish.The Jimi Sauce Garden is a local specialty.

Jimi Sauce is a traditional Han Chinese dish from Linqing, Shandong, with a fresh and fragrant flavor, a delicate texture, and a delicious taste, with rich nutrition.

“Jingjing” is one of the traditional products of the Jimi Sauce Garden.

The Jimi Sauce Garden has a history of over 200 years.The Jimi Sauce Garden has been passed down from generation to generation.The Jimi Sauce Garden has been awarded "Famous Food" by the local government.

The Jimi Sauce Garden is a local specialty.

The Jimi Sauce Garden has a unique flavor and taste.

The Jimi Sauce Garden is a popular local dish.

The Jimi Sauce Garden is a delicious and healthy food.

The Jimi Sauce Garden is a gift from Linqing, Shandong.The Jimi Sauce Garden is a taste of Chinese culture.The Jimi Sauce Garden is a traditional Chinese dish.

The Jimi Sauce Garden is a local specialty.

The Jimi Sauce Garden is a popular local food.The Jimi Sauce Garden is a delicious and healthy food.The Jimi Sauce Garden is a gift from Linqing, Shandong.The Jimi Sauce Garden is a taste of Chinese culture.The Jimi Sauce Garden is a traditional Chinese dish.The Jimi Sauce Garden is a local specialty.The Jimi Sauce Garden is a popular local food.The Jimi Sauce Garden is a delicious and healthy food.The Jimi Sauce Garden is a gift from Linqing, Shandong.The Jimi Sauce Garden is a taste of Chinese culture.The Jimi Sauce Garden is a traditional Chinese dish.The Jimi Sauce Garden is a local specialty.The Jimi Sauce Garden is a popular local food.The Jimi Sauce Garden is a delicious and healthy food.The Jimi Sauce Garden is a gift from Linqing, Shandong.The Jimi Sauce Garden is a taste of Chinese culture.

The Jimi Sauce Garden is a traditional Chinese dish.

The Jimi Sauce Garden is a local specialty.The Jimi Sauce Garden is a popular local food.The taste is suitable, mellow, fragrant, and delicious!Besides, there is a great trick to eating it.Because after the pot is opened, the food that is usually eaten first is vegetarian, and as the spoon continues to dig down, meat dishes appear, so the wonderful way to eat the pot is not only that it gives a feeling of fragrant and delicious when eating, but also gives a "space and openness" eating experience!During the Spring Festival, most families will make a pot of it to eat anytime.In fact, eating a pot of food has not only become a habit, but has gradually become a folk food art and cultural custom.

Recipe

Materials and steps:

1. With skinFive-flavor pork, cut into cubes;Pig trotters, cut into pieces;Chicken, cut into cubes;(You can also add beef cubesBeefribs).Put all the above into a cold water pot, heat until the water boils, set aside.

2. Prepare the best tofu, cut into 3mm thick slices;Fish(choose a species with thick meat and few spines), cut into cubes.

3. Put all the above in a hot pot, fry until golden brown, then remove, set aside.

4. Prepare the seaweed, cut into large strips about 2 inches wide;Lotus root, cut into 3mm thick slices;Bok choy, cut into cubes, set aside.5. Chop green onions into large pieces, ginger, crush, peppercorns, star anise, prepare the seasoning.

6. Salt, sugar

and cooking wine, vinegar, set aside.7. Large pot, one pot.Lay the beef ribs on the bottom to prevent sticking, then put the various prepared ingredients in layers, note that each layer should not be too thick.

The onion ginger seasoning can be placed slightly lower.When it is almost full, put a circle of bok choy around the edge of the pot (roll up and down, like a lotus flower), to raise the pot, and continue to add ingredients, finally, the ingredients can be above the edge of the pot 3-4 inches, add salt, sugar, cooking wine and vinegar.If the bok choy is too small, to prevent sticking, you can add a little water.Fold the bok choy leaves, and press with a pot lid.8. Start with a slow fire, slowly "bake" it, usually about 12 hours.During the baking process, the soup in the pot should not boil, you can scoop out the soup from the side, until it no longer boils, then add it back from the top.

Wait until the ingredients in the pot slowly sink below the edge of the pot, and the top bok choy also turns brown and is cooked, and it is finished.Rohan cakeIntroduction

Rohan cake comes from Gao Tang, Shandong, belongs to

cake

type, it is one of the traditional snacks of Gao Tang, Shandong, and is a festival food during the Mid-Autumn Festival.It originated in the middle of the Ming Dynasty, and flourished in the Qing Dynasty and early years of the Republic of China, and was popular in cities such as Jinan and Tianjin.The layer-shaped Rohan cake resembles a stack of children, hence the name Rohan cake.The Han cake is similar tomooncakeand has no filling, together with the rice cake and glutinous rice cake, they are called "three cakes". The Rohan cake was a tribute cake in the Qing Dynasty, with characteristics of "soft, crisp, layered, and delicious, while not greasy".Features of the product:Rohan cake has the characteristics of soft, crisp, layered, delicious, and not greasy.Rohan cake uses carefully selected ingredients, with complex and exquisite craftsmanship, and has a strong traditional characteristic.

Historical and cultural background

Rohan cake is a famous snack in Gao Tang, Shandong, which belongs to the cake category. It is similar to mooncake and has no filling.Because of its layered appearance, it is named "Rohan cake".

During the Qing Dynasty, Rohan cake was a tribute cake.

Its characteristics are soft, crisp, layered, delicious, and not greasy.Rohan cake originated in the middle of the Ming Dynasty, and was a popular snack during the Qing Dynasty and early years of the Republic of China.Zhang Jinzang in Jinzhai, Gao Tang, runs a "Longmao" bakery in the city center, which is the authentic workshop for making Rohan cake.At that time, Rohan cake was popular in Beijing, Tianjin, and Jinan.

Now, the "Niu She" snacks made in Jinan are a simplified version of Rohan cake, with a different shape.In recent years, due to its complex process and high cost.There are few food shops in Gao Tang that make and sell it.When there is a special need, they often make some Rohan cakes as festival food.Those who know the technique, make some for the Mid-Autumn Festival.Rohan cake uses carefully selected ingredients, with complex and exquisite craftsmanship, and has a strong traditional characteristic.The main ingredients for making Rohan cake are flour, pig lard, fragrant oil, or peanut oil, and sweet sugar. The auxiliary ingredients include fragrant oil, date paste, and red bean paste.When making, first use flour and oil to make a dough, then use flour, pig lard, and sugar to make a crispy dough.Then, the crispy and doughy dough is folded and rolled several times, and then cut into the desired size.Finally, the cut dough is baked in an oven until golden brown.Rohan cake's recipe and making method has been included in one of the largest cake cookbooks in China, "Chinese Cake Cookbook".Recipe

The main ingredients for making Rohan cake are flour, pig lard, fragrant oil, or peanut oil, and sweet sugar. The auxiliary ingredients include fragrant oil, date paste, and red bean paste.Method:1. The dough should be well mixed and rested. In winter, the resting time should be slightly longer, and in summer, it should be slightly shorter.In winter, the ratio of resting dough is 4:6 (the resting dough should use warm water);In spring and autumn, the ratio of resting dough is 3:7;In summer, the ratio of resting dough is 2:8.Mix the resting dough and the dough together, and rest for about 20 minutes.2. Chop the green onions and pig lard (100g) into a paste.Knead the dough into a long strip, and roll it into a sheet, spread the onion paste, salt, and pepper, and roll it into a roll, and tie both ends.3. Heat the wok, and put the remaining pig lard into the wok, and heat it until it melts and coats the wok. Place the cake in the wok and flip it over 4 times, until the two sides are golden brown and the cake can be pulled apart, then put it on a fork and put it in the wok to bake, and brush with peanut oil 4 times while baking, until it is cooked and golden brown.Cut the cake into 5 pieces.""Meat""""Rohan cake""Preparation: 200g of pork, chopped into meat, add 15g of soy sauce, 15g of ginger, and mix with onion paste.

Method: The same as above, but baking time is slightly longer.

""Egg""""Rohan cake""Preparation: Crack 3 eggs into a bowl and mix.

Use the prepared Rohan cake and fill it with the egg, and cook it until the cake is cooked.

The key to making Rohan cake: 1. The dough should be well mixed and rested. The resting time should be slightly longer in winter, and slightly shorter in summer;

2. When baking, the heat should be evenly distributed, so that the outside is not overcooked.The preparation of broth and oil is unique.The broth is made with high-quality soy sauce and salt, plus water, and added with more than 10 kinds of ingredients such as star anise, Sichuan peppercorns, fennel, cloves, cinnamon, ginger, etc. to simmer.The oil is made with high-quality cotton seed oil, simmered over low heat, and while simmering, remove the oil foam and impurities.After a few hours, add ingredients such as scallions, soy sauce, Sichuan peppercorns, and fennel.When eating, use a flat spoon to scoop it into the bowl and add broth, oil, and other ingredients.High Tang Old TofuIntroductionHigh Tang Old Tofu is a famous dish in High Tang, Shandong Province, known for its tender texture and delicious flavor.There are two main types of High Tang Old Tofu:

1. Chicken Old Tofu: Made with chicken, soybeans, and various seasonings.

2. Duck Old Tofu: Made with duck, soybeans, and various seasonings.The preparation method of High Tang Old Tofu is similar to that of other regions, but the key is the quality of the ingredients and the skill of the chef.High Tang Old Tofu is usually made with chicken or duck, soybeans, and various seasonings.The soybeans are soaked and ground into a paste, and then mixed with the chicken or duck meat, seasonings, and other ingredients.The mixture is then kneaded into a dough, which is allowed to ferment for a period of time.

After fermentation, the dough is kneaded again and shaped into a cake.

The cake is then steamed or fried.

High Tang Old Tofu is usually served with a dipping sauce made with soy sauce, vinegar, and chili oil.

The dipping sauce is used to dip the old tofu into, and the texture and flavor of the old tofu are enhanced.

High Tang Old Tofu is a popular dish in High Tang, and it is enjoyed by people of all ages.The taste of High Tang Old Tofu is slightly sweet, slightly salty, and slightly spicy.The texture of High Tang Old Tofu is soft and tender, and the flavor is very satisfying.High Tang Old Tofu is a great dish to share with friends and family.Mix the dough with boiled flour and raw dough, and knead until soft. It can be used after kneading for about 20 minutes.

2. Chop the green onions and pork fat (100g) together to makeScallion oil.Paste.Knead the dough into long strips, roll into a sheet, and spread with scallion oil paste, salt, and chili powder, roll into a roll, tighten the ends, and roll into a square shape.

3. Preheat the pan, cut the remaining pork fat into pieces and place on the pan to melt, then immerse the pan. Place the patties on top and repeatedly bake 4 times. When the two sides are yellow and firm, transfer to a fork and bake under the pan. When baking, brush the patties with peanut oil 4 times. When the patties are fully cooked and golden yellow, they are done.Cut into 5 pieces for eating.

Meat"Quada"Production: ChopPork(200g) into meat filling, add 15g of soy sauce, 15g of minced ginger, and mix with scallion oil paste.Production method is the same, baking time is slightly longer.

Egg"Quada"Production: Use 3 eggs, beat in a bowl, and pour into the already baked, unbakedQuada"Mould. It should be filled completely and evenly, and it is best to ensure that the mouth is sealed to prevent the egg juice from leaking out.Take out after baking.

The key to making Quada: 1. The dough must be kneaded and steamed thoroughly. The steaming time is slightly longer in winter and slightly shorter in summer;2. The heat during baking must be uniform to avoid burning on the outside and raw inside.