The city of Dezhou is located in the northwest part of Shandong Province, and is the northern gateway of Shandong Province, with the north and west sides bordering the Hebei Province.The Beijing-Hangzhou Grand Canal stretches for over 140 kilometers within the area, and has historically been the main transportation route for.Surrounded by Beijing and Tianjin, two major direct-administered cities, and south of Jinan, the provincial capital, as well as west of the Shanxi Province's coal base, and east of the Victory Oil Field base and Shandong Peninsula's blue economy zone.

FeaturesLocal snacksDouble-flavored trotters, lamb soup, En CitySteamed bunsandRoast duckandsteamedchicken, crispy fish, Dezhou lamb soup, dried.Winter bamboo shootsandbeefWangjitofuandsmoked meatand pot-fried duck, fried dough sticksCarpand.

Dezhou roast duck

Introduction

Dezhou roast duck, originating from the Qing Dynasty, passed down to the Republic of China, and is a famous local dish in the present, with a history of over 300 years. Through the efforts of several generations of roast duck artisans, it has become a unique Chinese dish, with perfect color, aroma, taste, shape, quality, and packaging. It is known as "a wonder of China" and "the first chicken in China".

The characteristics of Dezhou roast duck are: beautiful and delicate appearance, five-spice deboning, tender and pure meat, light and elegant flavor, penetrating taste, fresh and delicious.The presentation is with legs curled up, claws inserted into the chicken cavity, wings crossing from the neck to the mouth, the whole chicken lies flat, with golden color and reddish hue, looks like duck floating on water, with feathers on the mouth, very beautiful.

History and Culture

Originated from the late Yuan and early Ming Dynasty

With the bustle of, Dezhou became the main road for Kyoto to connect with nine provinces.The economy began to flourish, and the market appearedRoasted chicken|An elderly man who sells at the canal, often appears at the canal port, water and earth stations, and near the city's government offices.This is hand-made and has a delicious taste: it lies on its side, with a red color and fragrant aroma, tender and delicious meat, which is the prototype of roast duck.With the development of the economy, Dezhou became a prosperous city, and was one of the thirty-three largest cities in the country.A hub for water and land transportation, attracting merchants from all over, and gathering goods from all corners of the country.is no longer just a food, but also a part of life.More people started to carry boxes and sell, initially, later famous, also, and others have also opened shops.At this time, the main customers for are mainly officials, wealthy businessmen, and ordinary people can only admire it.However, the inventors and makers of are the real working people.In order to make a living, they have worked hard and made contributions to society.Later, was developed in the small family workshops, with the original chicken culture in the ancient and crude process.|Operate modestly, while also contributing to society.In 1692 ( 31st year), there was a roast duck maker named Jia Jiancai in the west of Dezhou City, who had a roast duck shop.

Because the street leads to the canal port, the business is not bad.

One day, the owner Jia had an urgent matter to go out.He asked the small servant to take care of the fire.However, the cook didn't realize that the fire was too high, and when he woke up, the chicken was overcooked.He was at a loss, but the owner Jia came back and tried to take the chicken out and sell it.Surprisingly, the aroma of the chicken attracted many passersby to buy it.The customers tasted it and praised it: not only the meat is tender and delicious, but the bones are also crispy and fragrant, which is a perfect roast duck.After that, Jia researched and improved the technique.This is the original roast duck method: first, cook with a large fire, then simmer with a small fire, which is also known as " ".Jia's roast duck became famous, and the customers suggested to give the chicken a name.Jia couldn't think of অবস্থানে.The roast duck is formed by two parts: first, the chicken is gutted, deboned, and then marinated in 16 ingredients.Second, the chicken is fried until golden brown.Third, the marinated chicken is cooked with a small fire.Finally, the chicken is served.|Nangong leaves|Wrap two steaming hot chickens, quickly walk to Ma Xiaojie on Ma's Street, and propose to the scholar to name the chicken.|Ma Xiaojie tasted the chicken, inquired about the method, while tasting and singing, casually sang out: "Shake the bones and cut the meat, fragrant aroma, irresistible;|It makes the old man stretch his five fingers, enter the mouth, and enjoy the delicious flavor.|"After completing the poem, he exclaimed: "What a delicious five-spice deboned roasted chicken!|"In the second year, 1693, Jia Jiancai put the roasted chicken on the Lantern Festival to sell, and the sales were booming, and its reputation spread far and wide.|From then on, Dezhou City had a situation where roasted chicken and deboned roasted chicken were produced and sold together, which lasted for many years.

|Passed down to the Republic of China

|The steps of time have entered the 20th century. With the full opening of the Jinpu Railway and the Stone De Railway, the Dezhou roasted chicken business entered a prosperous period, presenting a scene of "competition among hundreds of families".|The merchants, in order to promote their sales, inherited the skills, and secretly "borrowed" each other's skills, which objectively promoted the further development of roasted chicken making skills.|At this time, most roasted chicken shops were concentrated in front of the railway station square, forming a "shop by shop, stall by stall" situation.|The aroma wafts through the streets, attracting people's attention.|The main representatives of roasted chicken descendants in this period are Hou Baoqing of "Bolan " roasted chicken shop and Han Shengong of "De Shun " roasted chicken shop, as well as Zhang, Cui, and Duanmu five families (all locals of Dezhou), they inherited the key production points of Jia and Xu families.|Han Shengong is a merchant who is not good at talking, but is good at making.|He groped and summarized the experience of making roasted chicken and deboned roasted chicken by predecessors, improved the process, added ingredients, and also put a lot of effort into the preparation and frying of the chicken, especially the braising.|At first, it was himself, then he collaborated with Wu Qinghai and Cui Jinlu to open a roasted chicken shop called "De Shun ".|Finally, he collaborated with Zhang Jintang, Zhang Jingui, and Duanmu Zhi Rong to open a four-way shop called "Center ", and several people cooperated, exchanged skills, abandoned roasted chicken, and focused on deboned roasted chicken, which laid a solid foundation for the further development of deboned roasted chicken skills.|At this time, due to the convenience of trains, the sales expanded to Northeast, Central China, and South China, and the annual sales reached 300,000 pieces.|At this time, deboned roasted chicken has already achieved perfection in five spices, color, aroma, taste, shape, and utensils.

|The method

|The selection of chicken is extremely important, the best source is the four-type farm chickens in Dezhou.|In the process of making, the selection of chickens is meticulous, the process is rigorous, the ingredients are scientific, the processing is fine, and the fire skills are excellent.|It is called deboned roasted chicken, which means to braise in low heat, using years of old soup, combined with roasted sand, star anise, jade fruit, cinnamon, white flower, and various herbs such as dried leaves and cinnamon, which is about 20 kinds of ingredients.

|First, the slaughtering: cut the neck of the chicken, and then braise it in the pot with the juice.

|Second, the frying: the frying is to make the chicken crispy and fragrant, and then the braising.

|Third, the braising: add the ingredients and braising.|Fourth, the seasoning: add the seasoning.|Fifth, the plating: put the finished chicken on the plate.

|The method|Roasted Chicken|Main ingredients: 500g of roasted chicken, 3 large green onions|Auxiliary ingredients: 1 tablespoon of old soy sauce, sugar, salt|The method:|1. Cut the roasted chicken into large pieces, and chop the green onions into large chunks.|2. Heat the oil in the pot to 80%|3. Stir-fry the green onions until fragrant.|4. Add the roasted chicken and stir-fry.|5. Add the ingredients, old soy sauce, sugar (optional), salt, and stir-fry.|6. Turn over and cook until the color is uniform and the soup is reduced.

|"A delicious roasted chicken is made, which is excellent for weight loss and for the elderly who are afraid of cholesterol.

|"It is a nutritious and delicious dish.

|"The taste is delicious and tender, and the texture is like a sea cucumber, so there is a saying: "Dezhou roasted chicken is as delicious as a sea cucumber."|"Dezhou roasted chicken is a delicious food that everyone loves.|"1981, the Japanese culinary delegation visited.|Wang Wenxian, a master craftsman, demonstrated the method, and the guests nodded in appreciation.|During this time, many guests went to the toilet.

|"The taste is delicious and tender, and the texture is like a sea cucumber, so there is a saying: "Dezhou roasted chicken is as delicious as a sea cucumber."

|"Dezhou roasted chicken is a delicious food that everyone loves.

|"The aroma wafts through the streets, attracting people's attention.

|"The aroma wafts through the streets, attracting people's attention.：

|"The aroma wafts through the streets, attracting people's attention.|"The aroma wafts through the streets, attracting people's attention.|"The aroma wafts through the streets, attracting people's attention.

|"The aroma wafts through the streets, attracting people's attention.

|"The aroma wafts through the streets, attracting people's attention.|"The aroma wafts through the streets, attracting people's attention.|"The aroma wafts through the streets, attracting people's attention.|"The aroma wafts through the streets, attracting people's attention.|"The aroma wafts through the streets, attracting people's attention.

|"The aroma wafts through the streets, attracting people's attention.|"The aroma wafts through the streets, attracting people's attention.

|"The aroma wafts through the streets, attracting people's attention.：

|"The aroma wafts through the streets, attracting people's attention.

Nutrient-rich in DHA and lecithin, egg yolk, beneficial for the nervous system and physical development, can enhance brain function and memory, and promote liver cell regeneration.

Eggs contain a higher amount of vitamin B and other trace elements, which can break down and oxidize cancerous substances in the body, with anti-cancer effects.

Soybeans：

1. Soy protein and soy sterols in soybeans can significantly improve and lower blood lipid and cholesterol, thereby reducing the probability of cardiovascular disease.

The fat in soybeans is rich in unsaturated fatty acids and soy lecithin, which can maintain vascular elasticity, enhance brain function, and prevent the formation of fatty liver.

Soybeans are rich in saponins, protease inhibitors, isoflavones, molybdenum, selenium, and other anti-cancer components, which have inhibitory effects on almost all cancers, including prostate cancer, skin cancer, intestinal cancer, and esophageal cancer.

The plant estrogen in soybeans is very similar in structure to estrogen produced in the human body, which can be the best food for assisting the treatment of menopausal syndrome, not only economical and effective, but also without any side effects.

Soybeans also contain calcium, which can also treat osteoporosis in menopause.

Eating soybeans is very good for dry and rough skin, and also for hair dryness, which can improve the metabolism of the skin, promote the body's detoxification, and keep the skin always young.

The saponins in soybeans can reduce the function of fat absorption, and promote fat metabolism.

Soy fiber can also accelerate the time of food through the intestines, so those who want to lose weight should eat soybeans to achieve the purpose of being slim.

Recipe

Ingredients for making:

Main ingredients: 1000g of pork belly

Auxiliary ingredients:Preserved mustard greens50g, 100g of eggs, 100g of flour,Corn100g of potatoes

Seasoning:Peanuts100g of oil, 50g of soy sauce, 20g of green onion, 15g of ginger, 15g of cooking wine, 2g of white pepper, 15g of salt

Cooking method:

1. Choose a large potato (or radish), peel and boil, and remove the water after being partially cooked, then cut into 2.5cm square blocks.2. Use a large, round plate, spread the dough thinly, about 0.3cm thick, and place it in the plate, and then evenly paste the potato blocks on the dough, and make a circle about 15cm in diameter.3. Crack 180 eggs into a bowl, add bean flour,

MSG,

black pepper, and a suitable amount of salt, and stir into a juice.4. Apply the juice to the gaps between the potatoes and the surface of the potatoes to help fix them.5. Then, heat up the oil (control the oil temperature to about 70%), first fry one side of the dough until it is golden yellow, and then form the pork belly shape.Pork6. Cut the pork belly into 2cm square pieces.

7. Add eggs, salt, and dried bean flour to make an egg mixture.

8. Chop the green onion into 5cm pieces, and then cut into flower-shaped green onions.White pepper；

Fry the fragrant seasoning, and add white pepper.

10. Sweet sauce: mix sugar, fragrant oil, etc.

11. Heat up the wok, pour in oil, and heat to about 70%. Then, put the pork belly into the wok and fry until it is golden and crispy. Then, remove it and add the sauce and white pepper.

9.Key to making:Method for making pork belly: 600g of potatoes, 10g of dough, 3 eggs, 120g of oil, 1g of MSG, 0.3g of black pepper, a suitable amount of salt, and 20g of bean flour.

Choose a large potato (or radish), peel it, and then boil, and remove the water after being partially cooked, then cut into 2.5cm square blocks.

Use a large, round plate, spread the dough thinly, about 0.3cm thick, and place it in the plate, and then evenly paste the potato blocks on the dough, and make a circle about 15cm in diameter.

Crack 3 eggs into a bowl, add bean flour, MSG, black pepper, and a suitable amount of salt, and stir into a juice.

Then, apply the juice to the gaps between the potatoes and the surface of the potatoes to help fix them.Then, heat up the oil (control the oil temperature to about 70%), first fry one side of the dough until it is golden and crispy, and then form the pork belly shape.The prepared pork belly is cut into 2cm square pieces.Add 3 eggs, salt, and dried bean flour to make an egg mixture.Chop 5cm green onions into flower-shaped green onions.

White pepper

Fry the fragrant seasoning, and add white pepper.

10. Mix sweet sauce with sugar, fragrant oil, etc.11. Heat up the wok, pour in oil, and heat to about 70%. Then, put the pork belly into the wok and fry until it is golden and crispy. Then, remove it and add the sauce and white pepper.Key to making:Pork belly making method: 600g of potatoes, 10g of dough, 3 eggs, 120g of oil, 1g of MSG, 0.3g of black pepper, a suitable amount of salt, and 20g of bean flour.Choose a large potato (or radish), peel it, and then boil, and remove the water after being partially cooked, then cut into 2.5cm square blocks.

Use a large, round plate, spread the dough thinly, about 0.3cm thick, and place it in the plate, and then evenly paste the potato blocks on the dough, and make a circle about 15cm in diameter.

Crack 3 eggs into a bowl, add bean flour, MSG, black pepper, and a suitable amount of salt, and stir into a juice.Then, apply the juice to the gaps between the potatoes and the surface of the potatoes to help fix them.Then, heat up the oil (control the oil temperature to about 70%), first fry one side of the dough until it is golden and crispy, and then form the pork belly shape.

The prepared pork belly is cut into 2cm square pieces.

Add 3 eggs, salt, and dried bean flour to make an egg mixture.Chop 5cm green onions into flower-shaped green onions.White pepperFry the fragrant seasoning, and add white pepper.10. Mix sweet sauce with sugar, fragrant oil, etc.11. Heat up the wok, pour in oil, and heat to about 70%. Then, put the pork belly into the wok and fry until it is golden and crispy. Then, remove it and add the sauce and white pepper.1981, the Japanese culinary delegation visited.

Mr. Wang Wenxuan demonstrated the method on site, and the guests nodded frequently and took photos, making the camera flash.During this process, many guests went to the bathroom halfway through.|"The aroma wafts through the streets, attracting people's attention.

|"The aroma wafts through the streets, attracting people's attention.

|"The aroma wafts through the streets, attracting people's attention.|"The aroma wafts through the streets, attracting people's attention.

|"The aroma wafts through the streets, attracting people's attention.|"The aroma wafts through the streets, attracting people's attention.|"The aroma wafts through the streets, attracting people's attention.

|"The aroma wafts through the streets, attracting people's attention.

|"The aroma wafts through the streets, attracting people's attention.

|"The aroma wafts through the streets, attracting people's attention.|"The aroma wafts through the streets, attracting people's attention.|"The aroma wafts through the streets, attracting people's attention.|"The aroma wafts through the streets, attracting people's attention.|"The aroma wafts through the streets, attracting people's attention.

|"The aroma wafts through the streets, attracting people's attention.

|"The aroma wafts through the streets, attracting people's attention.

|"The aroma wafts through the streets, attracting people's attention.

|"The aroma wafts through the streets, attracting people's attention.

|"The aroma wafts through the streets, attracting people's attention.|"The aroma wafts through the streets, attracting people's attention.|"The aroma wafts through the streets, attracting people's attention.

|"The aroma wafts through the streets, attracting people's attention.

|"The aroma wafts through the streets, attracting people's attention.

|"The aroma wafts through the streets, attracting people's attention.

|"The aroma wafts through the streets, attracting people's attention.

|"The aroma wafts through the streets, attracting people's attention.|"The aroma wafts through the streets, attracting people's attention.|"The aroma wafts through the streets, attracting people's attention.

|"The aroma wafts through the streets, attracting people's attention.

|"The aroma wafts through the streets, attracting people's attention.|"The aroma wafts through the streets, attracting people's attention.

|"The aroma wafts through the streets, attracting people's attention.Bean sproutsPreheat the oven to 375 degrees Fahrenheit.Green beansandBitter almondshoots.The ingredients for peanut sauce areSesameseeds, bitter almond shoots,Cucumberstrips, garlic, andVinegaretc.Seafood stew and egg stew are no exception.Add as desired when eating.Rich in nutrients, easy to digest, suitable for warm and cold use, all are delicious.It is not only beautiful and inexpensive, even if you eat and cannot stand up, it will not cost you much.

Famous all over:

Big willow noodles are famous all over, those who have eaten will drool, those who have heard are also longing, no one does not want to taste.In 1981, the "Japanese Food Delegation" came to visit specially.Master Wang Wenshan demonstrated on-site, guests nodded frequently, flashlights were always on, cameras were always turning.A peculiar phenomenon appeared during this period: many guests went to the bathroom halfway.Later, informants said: "They've gone to the Willow Belt!"Revealing the fragrance of the Willow.

History and Culture

"Commanders"DumplingsWillow, eat donkey meat to shop" is a well-known sentence in the north of Lu.

Method

The production process of willow is unique.Specifically, there are the following:

1. Mainly with fine flour, according to the season, add varying amounts of alkali and salt, when kneading dough, in the east, summer is cool, people also add vegetables, knead the dough repeatedly, without using much strength, can not knead out good dough.

2. After kneading, flatten it into thin sheets, when cutting, gently press to cut, after cuttingnoodlesAbout 2 feet long, spread it out like a net, make the sticks like silk, hand wrapped into strands, not messy.After boiling, take the noodles like a net, put into the pot, form a fan shape, add a little cold water, after boiling, can be fished out and put in a bowl, the noodles in the bowl are as fine as silver, the color is like tender willow, bright and transparent, shaped like bowstrings.Pick one up and smell, a pleasant and strong wheat aroma.Take a bite, only feel soft and chewy, very smooth, fresh and tasty.

Dezhou Lamb Noodles

Introduction

Lamb Noodles, also known as "Blood Noodles", is called "Lamb Noodles" by the people of Dezhou.Lamb Noodles are actually made by fillinglamb bloodstarch, spices, and then cooked in a soup.Lamb Noodles are not greasy but flavorful, with a unique aroma, without any fishy or pungent smell.Its soup also has a unique fresh aroma.Many elderly people in Dezhou like to eat lamb noodles, believing that it is hot, has the function of removing asthma and stomach pain.

Introduction to origin:

Dezhou has a series of names, such as "China Sunshine City," "China Functional Sugar City," "China Central Air Conditioning City," "China Food City," "China Automotive Parts Industrial City," "China Excellent Tourism City," and "National Clean City," named "Biological Industry National High-Tech Industrial Base," "National Torch Plan New Energy Industrial Base," and "National Renewable Energy Building Application Demonstration City." Dezhou is a national transportation and logistics hub.

Dezhou also has many famous dishes, such as Dezhou Poker, Dezhou Mahjong.At the same time, there are many famous snacks in Dezhou, such as Dezhou Roasted Chicken, Dezhou SmallDried PeachesDezhou Donkey Meat, Dezhou MeatPieThe most classic and distinctive is Dezhou Lamb Noodles.

Popularity:

Lamb Noodles are loved by men, women, the elderly, and elites, as well as ordinary people and wanderers.The most common one is: small vendors pull small carts on the street, and you can often hear customers shouting "Boss, please one bowl..." Boss, please one with fat..." In all seasons, whether it is freezing in the winter or hot in summer, people eating lamb noodles are still queuing.Looking at it, there are people eating with chopsticks, some people eating with hands, and some people eating standing up, the atmosphere is very lively and warm, which is a unique landscape of Dezhou.

History and Culture

Legend has it that in the early years, there was a group of Manchus in Dezhou who were already landlords at that time.Their favorite food was lamb noodles, and they had to eat every day.After the May Fourth Revolution, their family was poor, and they became farmers.The landlord was very sad, and in order to make a living, he decided to sell lamb noodles early and late.In the future, his business became more and more prosperous, and the landlord decided to hire a foreman to help him, and the former lamb noodle maker had vowed not to give the secret recipe to outsiders.But later, the foreman stole the secret recipe after the landlord fell asleep, and after his professional production, he finally learned to make lamb noodles.Thus, the secret recipe was also widely known.

Method

After washing the lamb, only the thin skin is left, then fill it with lamb blood, starch, and a secret spice, and tie the thin skin.Put it in a pot and cook with lamb bones and lamb offal.

Dumpling

Introduction

Dumpling, also known as "Dumpling," "Spiky Dumpling," "High Post Dumpling," "Low Post Dumpling," "Lever Dumpling," originated in Shandong Plain County, En Town.It has a long history;It is beautiful, delicious, and easy to handle;Children especially love to eat, because it is located in the Lu north plain, the local products are abundant,wheatis excellent, the origin of this dumpling is said to have been five hundred years ago, it started in the Qing Dynasty in the 18th century, and until now, every year during the New Year, every family will steam dumplings, I remember when I was a child, every year during the New Year, I would wait for the dumplings to be cooked, and eagerly grab the dumplings, because there is a saying in the local area: eat dumplings and get a good job.

Method

It uses excellent wheat to grind "78"flourAs the main ingredient, add "fat head" (yeast) with appropriate amount of alkaline powder (0.5 kg "fat head" plus 1 gram of alkaline powder) knead into dough, on the cutting board knead, use a special wooden lever to squeeze repeatedly, then cut and hand make shape, two ends are sharp, the middle is thick, insert bamboo stick into the steamer, steam for 20 minutes, can be out, the shape is unique: about 20 cm long, the top is sharp, the middle is round and thick (about 3.5 cm), the bottom is slightly flat and blunt, slightly conical.It is white and smooth like jade, with a little oil.

It is fragrant and sweet, with a fragrant aroma;The taste is sweet and tender, and the texture is delicious.It is a delicious and nutritious food.

Method

The preparation of the lamb noodle is:

Main ingredients:

500g cooked lamb, 3 scallions

Auxiliary ingredients:A spoonful of old soy sauce, sugar, salt, and other spices.Method:1. Cut the cooked lamb into large pieces, chop the scallions into large pieces.2. Heat the oil in a pot, according to your own habits, you can add

3. When the oil is 80% hot, pour in the scallions and stir-fry.

4. When the scallions are fragrant, add the lamb and stir-fry.

5. Add seasonings, a spoonful of old soy sauce, sugar, salt, and other spices, stir-fry.6. Continue to stir-fry until the color is uniform and the soup is reduced.7. Complete, plating.

Cloth Bag ChickenIntroductionCloth Bag ChickenA traditional snack in the county of Hutin, also known as "Seafood Mix Chicken", because the shape is like a cloth bag, so called.Its production is exquisite, and the ingredients are carefully selected.The fresh mother chicken must be caught in the current year, slaughtered, skinned, gutting, removing bones, only leaving the head, leg bones, and then sorted according to the proportion, and put into the prepared sea ingredients, such as sea cucumber, dried wood ear, bamboo shoots, shrimp, pork, eggs, and other 16 ingredients, and then deep-fried, and then steam, and then arrange with green and red vegetables to form a pattern, which looks like a whole chicken lying in a luxurious bag.The dried ingredients are very hard, especially beef tendons are old and large.

Nutritional value:

Tendons are sweet, warm, and enter the spleen and kidney meridians;They have the function of nourishing qi and replenishing deficiency, warming the middle and warming the cold;They can treat deficiency, wasting, waist and knee soreness, postpartum cold, abdominal pain and cold, and internal deficiency.

Tendons have the characteristics of high nutritional value, strong health benefits, and delicious eating, which are widely favored by consumers.Tendons are always a top dish, with a long eating history, they have a delicate and not greasy texture, similar to sea cucumber, so there is a saying: "Beef tendons, taste is better than sea cucumber."”

Tendons contain a lot of collagen protein and calcium, the fat content is also lower than fat meat, and it does not contain cholesterol, which can enhance cell physiological metabolism.

Specifically, collagen after absorption by the intestine can make the skin white, moist, and elastic, and delay the aging of the skin;The calcium in beef tendonsElementName is 80%, which can improve bone health.

In addition, it can also promote the growth and development of the baby.

However, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.Because the pork knuckles had already been cooked, there was no need to stir-fry for a long time, which would affect the taste of the green onions.

7. Finished, plate.

Pork Knuckles

Introduction

Pork Knuckles.A traditional snack of the Han people in Jizhou County, also known as Seaweed and Chicken, due to its shape resembling a sack, hence the name.Its craftsmanship is exquisite, and the ingredients are of high quality.You must use fresh hen, slaughter and bleed, remove fur, remove internal organs, remove bones, leaving only the head, leg bone, and fill it with sea snails, mushrooms,Bamboo shoots, dried seafood, lean pork, and hard chickeneggsand cakesetc. 16 seasonings, fried and steamed, and combined with green and red vegetables to create patterns, making it look like a whole chicken lying in a brocade,

Feature:

After cooking, use chopsticks to cut through the inner filling, the meat filling is tender and plump, not greasy, and has a delicious aroma.

Historical and Cultural Significance

Originated in the Yuan Dynasty.Xiazhen was once known as "Yuan Prince's Duke Wu Yi, Tang Mu Yi①" (see Qing Qianlong edition of "Xiazhen County Zhi, Territory Section, History").The name of the princess was Baoya Hai, the daughter of the Great Khan, Geshi. (See "Twenty-Five Histories, Yuan Dynasty History, List of Princesses").The princess was intelligent and capable, assisting in the administration of the palace, and was accustomed to eating and drinking with men, and carefully arranged meals for the king."Xiazhen has been the residence of Wu Yi, Tang Mu Yi for generations, the third generation is called Hu Duna, the fourth generation is called Gan Duo, and the fifth generation is called Shen Wenxiang."(See the Republican edition of "Xiazhen County Zhi, Territory Section, History").The third generation, Hu Duna, inherited the position, was very similar to his ancestor, and was particularly focused on health. He had close ties with the nutritionist, Hu Si Hui ③.Therefore, Hu Si Hui often accompanied the king to Xiazhen to discuss and enjoy food.One day, when the king saw the chickens raised in the palace, their feathers were as bright as fire, their tail feathers were scattered, and they praised them.He said to the king, "This food is sweet and mild, without any toxicity, nourishes the five internal organs, and is most suitable for health."The king was very happy, and immediately ordered the chef to cook it.The chef, Tu Ha, was a chef who had inherited his family's skills for generations, and had been serving the palace for a long time. He was skilled in cooking, and was able to create delicious dishes.Hu Si Hui also instructed to add mushrooms, bamboo shoots, wood ears, and other ingredients to the chicken, and cook it in a pot.After eating, the king was very satisfied, and said, "This is delicious, but it has a lot of bones."The next day, Tu Ha cooked the chicken without bones.After eating, the king said, "It's delicious."The king and Hu Si Hui were confused and disappointed.Tu Ha explained, "This is easy.You can remove the bones without cutting it, and also remove the bones from inside."He then picked up the chicken's neck, removed the internal organs and bones, and made it into a bag.Then he filled the bag with the ingredients, and cooked it.Finally, he arranged the ingredients and cooked them into a dish.He put the dish on a plate, and decorated it with green and red vegetables, making the chicken look like a plump duck in a beautiful nest.The king ate it with relish, and his cheeks were flushed.After eating, he licked his lips and praised it, "The meat is tender and juicy, the filling is rich and flavorful.This is a wonderful dish!"He wrote a poem: "The golden light is as brilliant as molten gold, the ingredients are all fragrant."The emperor also praised it and ordered it to be cooked.He also ordered to buy "Red Hen" and "Day Hen" to cook.Later, he also used female chickens (hens), which were even more delicious.Over time, this dish became a favorite dish in the palace.The preparation method also became more refined, and the main ingredient was fresh chicken with a weight of 1.5 to 2 kilograms.The accompanying ingredients also included sea rice, sea cucumber,dried abalone,and other ingredients.Their fresh and tender flavor made the dish even more delicious.Because the main ingredient was a chicken native to Xiazhen, it was also named "Xiazhen Flavorful Chicken".Later, the cooking method was introduced to the imperial court, and it was included in the imperial banquet. When the autumn season arrived, the emperor would order "Xiazhen Chicken" to be brought to the capital.During festivals and celebrations, the imperial court would distribute "Xiazhen Flavorful Chicken" to the king, ministers, and royal family members. Those who received it were considered honored.As a result, many kings and officials were eager to obtain it, although their skills were different, and the taste was also different, but it became an essential dish for all banquets.During the Qing Qianlong period, the magistrate of Xiazhen, Fang Xuecheng, was a great admirer of this dish, and he ordered the local chefs to cook it for him.At that time, his mother also loved this dish, and he would cook it for her.The vice-county officials, teachers, and historians also followed suit, and each family prepared this dish for their parents.After Fang Xuecheng retired, he would always cook this dish for his guests.His guests praised the dish, and he sighed in his notes: "Although the dish is delicious, it is still not as good as Xiazhen."Because the production process was strict and the ingredients were pure, it was rarely made in ordinary households, and even restaurants and shops rarely made it.According to "Xiazhen Wei Family Genealogy, Chapter," there was a Wei Gong named Wei Congde, who was a famous chef in the town. He made "Xiazhen Flavorful Chicken" and was famous throughout the country.He opened shops in Jinan and Shijiazhuang, and was called "Hongxi Ju".It was a favorite dish for officials, merchants, and nobles, and was often ordered by them.According to his "genealogy," Wei Congde was a person in the early Qing Qianlong period.It was passed down to Zhang Hao in the Republic of China, who was the eighth generation, and then passed to Wei Xianhua, and the tenth generation.The times have changed, but the craftsmanship remains the same.Now, "Bag Chicken" is famous throughout the country.Features:The meat is tender and juicy, and the skin is not greasy.The chicken meat is tender and delicious, and the eggs are translucent and have a unique texture.Nutritional Value:Pork: Pork is a very nutritious food, especially pork trotters. They are rich in protein, collagen, and other nutrients, which can make the skin plump and shiny, strengthen the body, and promote weight gain.Pork trotters are sweet and salty, and have a neutral taste.Chicken: Chicken meat is a good source of protein, and it is also rich in vitamins and minerals.Eggs: Eggs are a complete protein source, and they also contain essential fatty acids, vitamins, and minerals.Other ingredients: Mushrooms, bamboo shoots, wood ears, and other ingredients are also rich in nutrients, and they can help to balance the nutrients in the dish.During the reign of Emperor Renxiong (1314-1320), he served as the imperial physician in charge of court cuisine and medicinal soup,He wrote a treatise on nutrition called "The Essential Guide to Food".④Cooking: Cook and stir the dish.⑤mou, same, equal.Basic introduction to the Jizhou County Bureaucracy Research Society: Pork Knuckles Introduction

In the Qing Qianlong period, Jizhou County official Fang Xucheng dispatched people to learn this craft from local residents in Jizhou, and after leaving office, he returned to his hometown in Anhui to replicate it multiple times, and the diners all praised it.However, Fang Xucheng was not satisfied, and in his notes, he sighed: Although the cooking is delicious, it is still not as good as the flavor of the local cuisine.

——"Jizhou County Chronicles"

According to the Jizhou County Chronicles, Pork Knuckles, also known as "Seaweed and Chicken", originated in the early Yuan Dynasty, was popular during the Qianlong period, and is a traditional snack of Jizhou, which later became a main dish in "Manchu-Han Full Meal".Because of its shape resembling a sack, it is called Pork Knuckles.Pork Knuckles use high-quality ingredients and have a unique production process, using plump, free-range chickens, after slaughtering and removing the fur, a small mouth is cut on the throat, removing the neck bone, wing bone, body bone, leg bone, and internal organs, making it a "chicken sack".Then, according to the proportion, it is filled with sea snails,Cl Katzand dried seafood.and other ingredients.Cooked and steamed, and combined with green and red vegetables to create patterns, making it look like a whole chicken lying in a brocade,(1) Standard ingredients.Main ingredients: 5 kg of fresh pork knucklesAuxiliary ingredients: 150g of salt, 25g of peppercorns, 25g of fennel, 7.5g of fresh ginger, 500g of lard, 2.5g of nitric acid, and appropriate amount of old soup.(2) Production method.

Ingredient processing: Use healthy and lively pigs, after slaughtering and bleeding, remove the fur and bones.

Clean the pork knuckles with salt water, alkaline water, and rinse 3-5 times, then rinse with clean water.

Assemble: Put bone in the pot first, then arrange the meat according to the fat and tenderness, and finally add the head and internal organs.Cook: Add appropriate amount of water to cover the ingredients, then boil, remove the cooking soup.Then, add clean water, add fragrance, ginger, salt, and old soup, and cook for 12-13 hours, turning the pot 4-5 times in the middle.After cooking, take out the pork knuckles, and pour the cooked soup on, and let it soak for 10 hours to further enhance the taste.(3) Product characteristics.

Bright color, not fishy or smelly, rich aroma, tender and delicious, not greasy, rich in nutrition.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.Has the effects of nourishing blood, moisturizing skin, replenishing kidney essence, and strengthening waist and legs.

Chicken

Chicken meat is tender and flavorful, with a high protein content and is easily absorbed and utilized by the body, which has the effect of enhancing physical strength and strengthening the body. The phospholipids contained in it are of great importance for human growth and development, and are one of the important sources of fat and phospholipids in the Chinese dietary structure.In addition, chicken meat has the effects of nourishing five internal organs, replenishing deficiency, replenishing deficiency and strengthening stomach, strengthening muscles and bones, promoting blood circulation, regulating menstruation, stopping vaginal discharge, etc.Used for: treating weak, sickly, and frail bodies, with frequent diarrhea, dizziness, palpitations, irregular menstruation, postpartum milk deficiency, diabetes, edema, frequent urination, spermatorrhea, deafness and tinnitus.Can be eaten by general people, elderly people, patients, and weak people are more suitable for eating.

Eggs

Eggs contain rich protein, fat, vitamins and minerals such as iron and calcium, which are needed by the human body. The protein in eggs is the best protein in nature, which has the effect of repairing liver tissue;At the same time, it also contains DHA and lecithin, egg yolk pigments, which are beneficial to the nervous system and body development, can strengthen the brain, improve memory, and promote liver cell regeneration;Eggs also contain a lot of vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body, which has a anti-cancer effect;Eggs are sweet and neutral;Have the effects of nourishing the heart and calming the nerves, replenishing blood, and moisturizing and drying.

OilLeafy vegetables

Chinese cabbageContains rich calcium, iron and C, of which the C is higher thanIn addition, the calcium content of 80% is not high, but it is not bad.LettuceHigh.In addition,CarrotsAlso rich in fiber, which is an important nutrient source for maintaining the growth of the human membrane and epithelial tissue, which is very beneficial for resisting excessive skin keratinization, and lovers of beauty can eat more Chinese cabbage.Chinese cabbage also has the effects of promoting blood circulation, removing blood and swelling, promoting blood circulation and removing blood stasis, detoxifying and removing swelling, expanding the intestines and defecating, strengthening the body and improving health.In addition, recently, foreign scientists have also discovered that oil cabbage contains substances that promote the synthesis of vision pigments, which can have a brightening effect, and also point out that cruciferous vegetables such as oil cabbage can reduce the risk of developing pancreatic cancer.

Ham

Ham has a bright and distinctive colorMeatFragrant, salty and sweet, fatty meat is fragrant and not greasy, delicious, and various nutrients are easily absorbed and utilized by the human body, which has the effects of nourishing the stomach and producing saliva, strengthening the kidneys and enhancing yang, solidifying bones, strengthening feet, and healing wounds.

Methods

IngredientsPreparation

Main ingredients: pig elbow (300g) chicken (300g) eggs (300g)

Accessories: Chinese cabbage heart (15g), Chinese cabbage (30g), ginger (10g)

Seasonings: cooking wine (150ml), white pepper (10g), star anise (5g), Sichuan pepper (5g), cinnamon (5g), cloves (5g), nutmeg (5g), fennel seeds (5g)

Other ingredients: pig bone (100g), oil (500g)

Preparation method:

First, clean and prepare the ingredients:

First, wash and peel the pig elbow and chicken, cut into large pieces.

Wash the Chinese cabbage, ginger, and other vegetables, and cut them into pieces.

Squeeze the water from the cooked ingredients and put them in a pot.

Add the washed vegetables, ginger, and spices to the pot.

Add cooking wine and oil.

Bring to a boil over medium heat, then reduce the heat to low and simmer for 2-3 hours, or until the meat is tender and the sauce is thickened.

Finally, add the eggs and stir until cooked.

Serve hot with rice.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.

In addition, the calcium content of 80% is not high, but it is not bad.In addition, the calcium content of 80% is not high, but it is not bad.