Linyi is located in the southeast of Shandong Province, and is a major logistics center in the country.It was originally the area of Langya and Yizhou.It is an important origin of Dongyi culture and Phoenix culture, a famous historical and cultural city, a famous Chinese calligraphy city, and a city that implements "tourism shopping goods clearance" under the customs.Abundant products, long-standing cuisine, and many unique foods passed down by the people of Yimeng.

LinyiSnacks: The RiverDuck soup, River rice shrimp soup, Guan Shan old chicken, and Tancheng friedBuns, Eight-treasure bean curd, folk vinegar, pot buns, and richcakes, Tancheng bagsfire, chicken, garlic fish, and braised porksquid, mountain scorpion, pot pork, and fruit flavored silverpeach, dragon pearl clams, clear soup,pearpotfish head,eelballs.

rich cakes

Introduction

rich cakes were invented in 1797, and are unique to;It is a famous traditional Chinese snack of county in Shandong Province.According to the recent processing technology, production level and folk investigation of rich cakes, rich cakes are actually the variation of Manchurian food, and is the most significant example of the evolution of.History and cultureAccording to the investigation, rich cakes were invented in 1797, and are unique to;

It is a famous traditional snack of county in Shandong Province.

In recent years, according to its processing technology, ingredients and historical origin, rich cakes are actually a local variety of Manchurian food.Many people in may not know that there are still many traces of Manchurian ancestors in their living habits, such as "fire bed", "house main room is called 'courtyard'", "building shadow wall in the entrance", "send fire god", "worship mountain god", and "sacrifice ancestors with ".For this variation of, they may not realize that this food represents the fusion and evolution of folk customs and the migration of ethnic groups.The recipeFirst,

sticky rice

put into a jar to soak, after taking out, wash, cool, and powder, then add auxiliary ingredients and cut into strips, fry, and shape.With the promotion of science and technology and the improvement of production process level, it not only increased the output, but also maintained the traditional aroma, sweetness and non-greasy flavor. In 1986, it was rated as a high-quality product of Linyi City and listed as one of the three famous products of Linyi City.Garlic Stewed EelIntroduction

Garlic Stewed Eel is a famous Han Chinese dish in Linyi, Shandong.

It is fresh, rich in flavor, tender, plump, and nutritious.

county is a garlic town, and the garlic produced here is of excellent quality, with thin skin, large head, uniform lobes, and delicious aroma.Garlic has a high flavoring and medicinal value, and has been used in cooking and medicine since ancient times.garlic refers to a single clove garlic, which has a strong and spicy flavor, and has a doubled medicinal value, with special medical effects.RecipeIngredients: 72 heads of garlic, one eel about 600g, fresh

ginger

onion,pepper,white pepper,salt,, and appropriate amount of clear soup.Method: Peel and wash garlic, kill and wash, and clean the eel;Put clear soup, eel, garlic, and seasonings in a pot, bring to a boil, then add a small fire to simmer for 1 hour.

Scallop tubeIntroduction

Scallop tube is one of the traditional famous dishes in Shandong Province. It was awarded in the first

Introduction

big competition in 1987, and was awarded as one of the 20 outstanding dishes in Shandong Province.It has been rated as one of the 20 outstanding dishes in Shandong Province.This dish is carefully made, with exquisite knife work, new and innovative appearance, like a lotus.It is a soup dish for high-level banquets in.Method:Ingredients: 10 pieces of pork tube, 50g chicken

leg meat, 5 eggs,

spinach,ham,mushroom, and appropriate amount.Method: Wash and cook the pork tubes, remove the oil, cut into " " shaped cut, and cut into 6cm long segments, cook in clear soup;Mix 5 eggs with an equal amount of clear soup and steam.Arrange cooked pork tubes, spinach, ham, mushroom in the bottom, and steam.Boil clear soup, season, remove foam, and pour into soup.Snow CrabPeachIntroductionin Linyi, Shandong, is known as "the first peach town in the world", and its peaches are large in size and of excellent quality.

Snow crab is a valuable and nutritious food, which is the delicacy of the Northeast.Linyi chefs have been cooking with peach and snow crab for many years.This dish is very delicious, sweet and nutritious.It can be tasted in Linyi star hotels, usually around 100 yuan.Method:Ingredients: 500g peach, 100g water-soaked crab, 100g sugar,

honey, 50g,, lemon juice, white pepper, onion, ginger, pepper,, clear soup,

acorns, and appropriate amount.

Method: Peel, remove peach core and skin, and boil in water.Cook 100g water-soaked crab in a bowl with clear soup, onion, ginger, pepper, and steam.Put cooked peach, cooked crab, sugar, honey,, and lemon juice in a pot and cook until ready.The remainingTofu

Introduction

Tofu is a local snack in Linyi, Shandong Province.It is made by adding other auxiliary ingredients to the remainingbean curdpaste.Local folk saying: "Tofu is fragrant, tofu is sweet, eat a bowl and stop eating for a day."History and cultureDuring the revolutionary war, the people of mountain usedbreadand tofu to raise the revolution.

In that extremely poor and difficult era, vegetables, potato seedlings, leaves, and any edible things could be made into a pot of tofu.Although the tofu at that time was of poor quality and had no nutritional value, it could be eaten and satisfied.MethodTofuEvery summer, when you enter the Han family's in Fushan, you can see a dish on the table

soup, that is the long-lived green food - tofu, also called tofu.Its recipe is:

1 Mash 1 bowl of fresh

yellow beangreen beanand put into a pot to cook (strained), after taking out, wash, cool, and powder, then add auxiliary ingredients and cut into strips, fry, and shape.2 Take a freshpumpkincucumber

and chop into strips, peel and wash the pumpkin seedlings, and cut the tomatoes into cubes;

3 Put the pumpkin, cucumber, and tomato cubes into the pot and cook with tofu, then add4 Bring to a boil and simmer for 20 minutes.This dish can be eaten as a dish or as a soup.During those extremely impoverished and difficult times, vegetables, yam roots, leaves, anything edible could be turned into a pot of "shao doufu" (sludge tofu).Although the quality of the shao doufu was poor, with little nutritional value, it could still fill the stomach.People from the Yimeng Mountains, who grew up during that time, have deep and lasting memories of shao doufu.Nowadays, with the improvement of living standards, the shao doufu that once saved lives has also undergone a qualitative leap.

Recipe

Shao Doufu

Every summer, when visiting the Han Chinese village in Fengshan, you can find a dish on the tableSoupIt is the long-lived green food that people often eat - also known as shao doufu.

The recipe is:

1. SoakYellow beans(Green beansOne bowl of beans, ground into bean paste, then cook with half a pot of water, after the water boils, pour the bean paste into the pot and stir constantly until the bean paste boils, then add about two spoons of riceVinegar

2. Take onePumpkinCucumberCut into strips, peel and wash the pumpkin seedlings, and cut tomatoes into small pieces;

3. Put the pumpkin, cucumber strips, seedlings, and tomato pieces into the pot with the bean paste, and cook together. After adding fire-seed soup, cook until it is cooked and put into a bowl.

This dish can be eaten as a soup or as a main course.Jōu (Rice porridge)Drinking, it has the fragrance of tofu and also the fresh fragrance of cucumber, sweet and refreshing.

Honey glazeFeitao (a type of date)

Brief introduction

Honey-glazed Feitao is a high-value Han ethnic dish, belonging to the Lu cuisine.The color of the dish is golden.ButterBright, sweet and fragrant, refreshing.Eat it after ice-cooling in the hottest season, which will enrich the heart and mind.The color is golden, the butter is bright, and it is sweet and refreshing.Eat it after ice-cooling in the hottest season, which will enrich the heart and mind.

Method

Ingredients: 200g of Feitao.20g of honey.White sugar20g of star anise paste, 20g of ginger paste,Peanuts50g of oil.

Method: Peel and cut Feitao into dice, then coat with dryFlour, fry in a pot of oil heated to 6 parts (about 150℃), and fry until golden, then remove.Heat oil in a wok, add white sugar and stir-fry over medium heat until it turns red, then add water, white sugar, and honey, cook for 2 minutes, then add the Feitao and cook until the sauce thickens, then pour it into a plate.

Production tips: 1. Honey glaze is a juice made by melting white sugar and then simmering, with a consistency like honey, hence the name "honey glaze".There are two ways to make honey glaze: one is to melt white sugar and simmer it into a thick juice, then pour it on the main ingredients;The other is to fry the main ingredients, add a small amount of oil and appropriate white sugar to the pot and stir-fry over low heat until it turns slightly reddish, then add water, white sugar, star anise paste, etc., and cook until the juice opens, then remove the star anise, simmer the juice over low heat, and then pour the main ingredients in and stir evenly, and pour it into a plate."Honey-glazed Feitao" adopts the second method.2. Because there is a frying process, 750g of peanut oil is needed.

Meat floss and noodles

Brief introduction

Meat floss and noodles is a traditional Han ethnic dish, belonging toNortheast or Lu cuisine.Summer dish.Main ingredientsNoodlesand thinly sliced pork.With porkAuxiliary ingredientsSea cucumberand headand greenbean sproutsand waterradishand spinach.,Mushrooms.|Seasoning: vinegar,soy sauceand sesame oil, cucumber,shrimpandsesamesauce,chili oilandetc.Its color is bright, sour, spicy and fragrant.It has the functions of nourishing yin, clearing the lungs, strengthening the spleen, promoting circulation, appetizing and reducing greasy food.

Suitable for both old and young.

MethodMain ingredients: thinly sliced pork (300g), noodles (300g) Auxiliary ingredients: sea cucumber (100g)Greenbean sprouts (100g)Water radish (30g) Spinach (30g)Seasonings: sesame oil (20g)Chili oil (10g) Soy sauce (15g) Vinegar (10g) Shrimp (15g) Sesame oil (10g) Cucumber (20g) Vegetable oil (20g)Method: 1. Cut the pork into thin strips, heat the vegetable oil in a pot, add the pork strips and stir-fry until cooked.

Cut the sea cucumber into thin strips, blanch in boiling water and drain.Blanch and cook the shrimp in hot water and drain.Slice the cucumber.Wash and blanch the green bean sprouts, drain and cool in cold water, then cut.Wash and slice the water radish.2. Spread the noodles on a plate, then arrange the sea cucumber, cucumber strips, water radish strips, spinach, and green bean sprouts around the noodles, then place the pork strips on top of the noodles.3. Mix sesame oil and minced garlic with water, pour it onto the plate, then add the cooked shrimp,Scallionsand soy sauce, vinegar, chili oil, sesame oil, etc., and pour it onto the plate.Fried snailsIntroduction

Fried snails, a Han ethnic dish, belonging to the Lu cuisine.Careful knife work and precise cooking, with a crisp, tender and refreshing texture.This dish won the gold medal at the 3rd National Cooking Competition in 1993.

Method

Main ingredients: 350g of snailsAuxiliary ingredients:100g of broccoli, scallion, tomatoes,

red radish

and leek.Seasonings: cornstarch,salt,MSG,and stockand 70g of peanut oil.Production method: 1. First, slice the 350g of snail meat, then put it in a pot of 90℃ hot water, stir and remove immediately.2. Cut the red radish into a boat shape and a net shape, and arrange them on a plate to create the shape of a boat and a net.Blanch the broccoli in boiling water and drain, then arrange it around the edge of the plate.3. Heat the oil in a wok, add scallions, chopped tomatoes, red radish, and leek, then add cornstarch, stock, salt, MSG and cook until it thickens, then add the snails, stir-fry quickly for 2 times, and place it in the plate with broccoli around.

Old duck stewIntroductionThere are many recipes for old duck stew, one of which is old duck with dried mushrooms.However, the essence remains the same, the old duck and Hua Mei ham are essential.This is a popular local specialty in Lingyi.Method

Main ingredients: 1 old duckAuxiliary ingredients: dried mushrooms, Hua Mei ham, shiitake mushrooms,

dried bamboo shoots

and100g of ginger, garlic, 10g of peppercorns, 10g of star anise.Seasonings: soy sauce,

white

pepper,chicken broth,vegetable oil.Production: 1. First, wash the dried mushrooms, Hua Mei ham, shiitake mushrooms, ginger, garlic, and peppercorns, and cut them into pieces.2. Place the Hua Mei ham, shiitake mushrooms, and dried bamboo shoots in the duck's stomach, then seal it with bamboo skewers.3. Put the duck in asand potand pour in high-quality broth, shiitake mushrooms, Hua Mei ham, and ginger garlic.Cook for 1-2 hours, then take the duck out and remove the bones.

Cut the meat into pieces and arrange it on a plate.2. Put slices of pickled radish, ham, shiitake mushrooms, and dried bamboo shoots into the duck's belly, seal with chopsticks;3. PlaceA clay potPour hot soup, shiitake mushroom slices, pickled radish slices, and ham slices, and cook for 5 hours. After taking out the ingredients in the pot, put inDuckAdd a little salt, white pepper, chicken powder, and cooking wine, and cook for 6-8 hours.Sprinkle with chopped coriander before eating.

Deep friedLarge intestine

Introduction

Deep fried large intestine is a famous Han Chinese dish, belonging to the Lu cuisine.The outer part of the large intestine is crispy, while the inside is soft and tender, with a rich flavor of intestine, onion, and garlic.Deep fried large intestine mainly uses large intestine as the main ingredient.

Recipe

Main ingredients:Pig large intestine500g. Seasoning: 30g green onions, 70g vegetable oil, 5g soy sauce, 10g cooking wine, 2g MSG, 10g sweet soy sauce

Cooking method: 1. The method of deep frying large intestine is very simple, as long as you follow theRecipeSteps, you will surely enjoy a delicious dish. Cut 20g green onions, remove the leaves, wash and cut into strips, and remove the outer skin of the large intestine. Wash and cook the large intestine, then blanch it in boiling water, put it in a bowl, add rice wine, MSG, and soy sauce, and marinate for one hour, then insert the green onion into the large intestine.Heat 70g vegetable oil in a spoon, put the large intestine in and deep fry twice, when it is golden red, take it out, discard the green onion, cut the large intestine into strips about 1cm wide and arrange it in a bowl.Eat with pepper salt or green onion, sweet sauce.