All About Heze Snacks_Heze Special Local Foods Introduction

Editor: Chinese Food Network Mobile site

Heze: Formerly known as Caos, it is a county-level city under the administration of Shandong Province.In the thirteenth year of the Yongzheng Emperor (1735), it was upgraded to a prefecture, with the additional county of Guokou established, and the name Heze was given along with unchanged jurisdiction and administrative center.The name "Heze" has been used to this day.It is a famous city for peonies, martial arts, calligraphy and painting, opera, and folk art.Heze has a variety of mineral resources, with abundant water and biological resources.

FeaturesSnacksZhiji ShouLamb, LeftingGreen BeanBalls, Yellow Mud Bank Wine, PiajiaRoasted Chicken, Sandjia Mongolian Tent Roast, Caoxi RoastBuns, Caoxi SpicyPork Belly, Zhang Zhonglin Soup, Xieji Clay Pot Soup, Fengjia Roasted Chicken, Fried Ooyem Fish, LongSteamedDuck.Piajia Roast

Introduction

Piajia Roast is a local specialty of Heze City, Yancheng County, Shandong Province.

After cooking, Piajia Roast has characteristics such as beautiful appearance, attractive color, delicious taste, fragrance, tender and juicy, fragrant through the bone, soft and tender, not greasy, high calcium absorption, long-lasting taste.Characteristics:

Piajia Roast is made by using farm-raised chickens, advanced slaughtering process, combined with century-old soup, various expensive spices, slow-cooked with warm temperature, and high-temperature sterilization.

After cooking, Piajia Roast has characteristics such as beautiful appearance, attractive color, delicious taste, fragrant, tender and juicy, fragrant through the bone, soft and tender, not greasy, high calcium absorption, long-lasting taste.Regularly eating Piajia Roast can strengthen and improve brain function, fill and nourish, prolong life, and is a rare nourishing delicacy.Development:

In the 1980s, it was reported in more than 10 newspapers and TV stations, such as "People's Daily" and "Shandong TV".

In November 2004, the Economic Development Association awarded it the honorary title of "Local Famous Food", and in July 2005, it won the "Ten Most Famous Brands" award from the China Food Research Society and the International Kite Association. It was also designated as a special production factory by the China Food Research Society and the International Wind Association.In 2012, the Heze County, located in the southwest of Shandong Province, is a national food production base county, a national greening county, and a national base for Shandong yellow cattle and Chinese fighting chickens. It is also one of the 20 provincial-level counties named by the National Civil Affairs Commission.The main attractions are Sunbin Tourism City, Yao Wang Tomb, Su Guishi Arch, and.Sandjia Mongolian Tent RoastIntroductionSandjia Mongolian Tent Roast is a local specialty of Heze City, Caoxi County, Shandong Province.

Caoxi County Sandjia Mongolian Tent Roast has a delicious taste, is nutritious and healthy, uses carefully selected ingredients, and has a lingering aroma, which is highly appreciated by both domestic and foreign foodies, and is very popular, with a large number of customers, and has become a well-known food in the surrounding cities and counties, and has spread to other provinces.

Honors:The Shandong Caoxi County's first authentic flavor, Sandjia Mongolian Tent Roast, was awarded as a Chinese Food Culture Special Excellent Product by the China Food Culture Research Society and the International Kite Association.It is the only honor for Caoxi County and the Heze region.Development:

The production process of roasting full lamb is currently the most expensive dish in our local area.Its flavor is comparable to Beijing roast duck, so it is appreciated and favored by domestic and foreign foodies, with a large number of customers and a booming business, which has become famous in the surrounding cities and counties and other provinces, and is very popular.Features:Carefully selected half-year-old lambs, slaughtered and cooked on the spot, with tender and delicious meat.

The main seasoning is a variety of natural food, expensive spices and Chinese herbal medicine, which is carefully made by a seasoning master, with various amino acids, vitamins and minerals.

The aroma and taste are pure, delicious, golden color, tender and juicy, through the bone, soft and tender, not greasy, not spicy, long-lasting taste, and can nourish the body, enhance appetite, and prolong life. It is a delicious and healthy food that can be eaten in all seasons, and is a rare and exquisite delicacy.Process

1. Slaughter the lamb, scald it with 80-90℃ of boiling water, remove the fur and internal organs, wash and scrape it clean, then put it in the lamb's abdomen and the thick meat inside the leg, and season it with salt.

2. Add onion, ginger, star anise, cinnamon, and pepper to the lamb's belly and leg.

3. Tie the lamb's tail with iron sticks, put the lamb's chest up, and hang the lamb on the iron hooks.

4. Heat the oven and put the lamb inside.

5. After cooking, the cooked lamb can be eaten directly or used for other dishes.

Caoxi Roast

Introduction

Caoxi Roast has a long history and is a traditional Chinese snack in Caoxi County, Heze.

Features:

The roasted Caoxi Roast has a golden-brown surface with layers of crispy, tender, and juicy inside, with a fragrant aroma.Caoxi Roast is a local snack in Caoxi County, Heze, and is also a popular snack in the surrounding cities and counties.As a matter of factWhite sugarWith the increasing popularity of folk applications, it gradually replaced the traditional face-making style, evolving into a unique and sweet candy from Qicheng.The large-scale production of sweet candies can be traced back to the late Qing Dynasty, with a history of over 100 years.

Usage:

Sweet candies are typically used for weddings and other celebrations.There is a custom in Qicheng called "Inviting New Guests" on the second day of the New Year, when newly married couples are supposed to visit their in-laws on the second day of the New Year. The in-laws would hold a grand feast and invite the couple's relatives and friends to join, which is called "Inviting New Guests".The relatives invited to the feast would bring sweet candies.At the end of the feast, the relatives would bring their sweet candies one by one, according to the order of age.The sweet candies brought by each relative usually consist of large candies such as dragons, horses, fish, chickens,, towers, and peaches, as well as smaller candies.They respectively symbolize the auspicious meaning of abundance, success, longevity, good luck, early childbirth, establishing achievements, wealth and nobility, as well as the important cultural tradition of the female virtue.The most special ones are the "tower" shaped candies, which have important cultural tradition and meaning. They are intended to remind the female relatives to follow the ancient rules of the three virtues of women, and use their virtuous character as their own standard.The in-laws would inform the newly married couple about the sweet candies and ask them to taste it.This is also a way to deepen the impression of the female relatives on the newly married couple.After the feast, the newly married couple would take some sweet candies back for their relatives as gifts.In Qicheng, sweet candies are also used during funerals.When a funeral is held in Qicheng, the sweet candies are used as offerings for the deceased.

In the rural area of Red Boat Town in Qicheng, the offerings usually include 40 bowls of food, which usually consist of 10 bowls of chicken, 10 bowls of meat, 10 bowls of rice, and 10 bowls of sweet candies.The sweet candies used as offerings usually consist of fish, chicken, peaches, horses, sheep, pigs, Guan Yin, birthday cakes, lions, and other items.The sweet candies used during the festival consist of:Main ingredients: 200g of wheat flour.

Accessories:

50g of pork,

15g of mung bean noodles, 20g of bean sprouts,10g of seaweed,20g of potatoes,

30g of tomatoes, 5g of sesame seeds, and 3g of scallion.

Seasoning: 3g of ginger, 4g of garlic, 200g of salt, 150g of oil, etc.Procedure:

1. Mix the wheat flour with water to form a dough, and shape it into olive-shaped pieces, one thick in the middle and two thin on both sides. Boil in water, and then rinse with cold water.

2. Cut the pork into small pieces.

3. Cut the bean sprouts, seaweed, potatoes, and tomatoes into pieces.Caocun sandjia Mongolian tent roast lamb, delicious and nutritious, with excellent ingredients, long-lasting aftertaste, recognized by the China Food Culture Research Association and the International Kite Association as a special gourmet of Chinese food culture.

4. Cook the ingredients in boiling water until soft.

5. Mix the sweet candies, white flower, and cumin seeds in the cooking water.6. After cooking, put the wheat flour pieces into the soup and cook until done.

7. After cooking, add the sweet candies, salt, vinegar, and sesame seeds.

8. Serve hot.Dongming Fragrant Belly

Dongming Fragrant Belly is a local specialty of Dongming County, Shandong Province.

Dongming Fragrant Belly, also known as mung bean noodles, is a traditional delicacy in this area.It is made from 80% lean pork and 20% mung bean noodles, along with salt, nutmeg, and other spices.Features:The key ingredient is the native pork from Dongming County.It is best to choose young, tender pigs with lean meat.

The ingredients are carefully prepared and mixed with a special blend of spices and herbs.

The process is slow and deliberate, taking several hours to cook.

The result is a delicious and flavorful dish that is perfect for any occasion.

Nutritional Value:Pork (lean and fat): Pork is rich in protein, and its amino acid composition is closer to the human body's needs than that of beef. It can improve the body's resistance to disease, promote growth and development, and is particularly beneficial for people recovering from illness or surgery.Pork is also known for its health benefits, such as nourishing the spleen and stomach, strengthening muscles and bones, and promoting digestion. It is particularly beneficial for people with poor appetite, indigestion, and muscle aches.The process:Main ingredients: 1000g of pork.Accessories:10g of star anise, 5g of white flower, 5g of cumin seeds, 200g of salt, 150g of oil, etc.1. Choose pork from Dongming County.The pork should be young and tender, with a lean meat ratio.

2. Prepare the ingredients and mix them with the spices and herbs.3. Cook the ingredients in boiling water for several hours.4. After cooking, add the wheat flour pieces and cook until done.

5. Serve hot.

Zhengming Fragrant BellyZhengming Fragrant Belly is a local specialty of Zhengming County, Shandong Province.Zhengming Fragrant Belly, also known as mung bean noodles, is a traditional delicacy in this area.

It is made from 80% lean pork and 20% mung bean noodles, along with salt, nutmeg, and other spices.

Features:

The key ingredient is the native pork from Zhengming County.

It is best to choose young, tender pigs with lean meat.

The ingredients are carefully prepared and mixed with a special blend of spices and herbs.

Variety:

One distinctive feature of Cao County steamed buns is their unique shape, which is carefully cut from fish-shaped, flower-shaped, and other decorative forms, adding to the special flavor and characteristics of Cao County steamed buns.

Historical and Cultural Significance

Cao County steamed buns have a long history. According to legend, when Confucius traveled through various states, he reached Cao County and was exhausted and hungry. His disciples obtained some ingredients from the local people to make steamed buns, which Confucius and his disciples highly praised, calling them delicious food. This led to the development of the unique flavor of Cao County steamed buns over time.FlourUsing wheat flour, steamed buns are made through a series of processes, including kneading, shaping, and rolling, and then filled with a flavorful mixture of oil, salt, and spices such as fennel and Sichuan peppercorns.The writer's poem reads: "A delicious food created by sages, steamed buns bring fragrance to Cao County."People from all over the country praise these small snacks.

Instructions

Cao County steamed buns use carefully selected ingredients. The dough is made fromwheat flourand is kneaded and shaped into various forms. The filling is made with fragrant oil, salt, and spices. The finished buns are then cut into flower shapes, filled with sugar, and coated withsesame seedsand other ingredients, then baked in the oven.One distinctive feature of Cao County steamed buns is their unique shape, which is carefully cut from fish-shaped, flower-shaped, and other decorative forms, adding to the special flavor and characteristics of Cao County steamed buns.

Yangcheng Steamed Buns

Introduction

Yangcheng Steamed Buns, a famous Han Chinese snack in Yangcheng, Shandong Province, are shaped like a full moon and are about 30 centimeters in diameter. The dough consists of four layers, with meat filling made from fresh lamb, and also vegetarian fillings such aseggsandgreen onionsand other traditional spices.The dough is made from wheat flour and is kneaded and shaped into a circular, flat dough. The dough is then baked in a special pan until it is golden brown and crispy.The finished Yangcheng Steamed Buns are golden brown, crispy on the outside and tender on the inside. They are flavorful but not greasy.

Characteristics:

Yangcheng Steamed Buns are golden brown, crispy, and tender, with a rich flavor.They are even more delicious when paired withgreen onions and garlicandchili oil

and other seasonings.

Young people often gather around the pot to eat freshly baked Yangcheng Steamed Buns. Even when dozens of people are gathered around the pot, they are patient. Older people eat them in smaller portions.

Historical and Cultural SignificanceThe name "Yangcheng Steamed Buns" can be found in various parts of China, but the different preparation methods result in different flavors.For example, Xu Zhou Steamed Buns, also known as "pot cakes," are made from unleavened dough.This dough is made by kneading the dough and rolling it into a circular shape, which is then baked in a pan until it is golden brown and crispy.People in Xu Zhou often eat Xu Zhou Steamed Buns withlamb soupandchili sauceandchili oilNearby, Steamed Buns from Feng County are similar.

Similarly, Steamed Buns from Henan and Xi'an are also similar.These Steamed Buns are commonly known as vegetarian Steamed Buns.

Yangcheng Steamed Buns are different from the above methods.

Yangcheng Steamed Buns are made by a local family.During the busy farming season or on rainy days, the family members will set up a stove and bake the buns. The aroma will attract people nearby.

One family in the town is particularly famous for making Yangcheng Steamed Buns.

Instructions

The process is as follows:

1. Make the dough with wheat flour and water. The dough should be soft and pliable.

2. The meat is made from fresh beef and lamb, with beef and lamb being the best. The meat is cut into small pieces.3. The seasoning includes green onions, ginger, and five-spice powder.Farmers often add a little flour to the meat mixture to improve the flavor.

4. Mix the meat and seasoning with oil, salt, and spices.5. To make the buns, first divide the dough into small balls, then knead them into round shapes, and then roll them out into long, thin strips.

6. Place the meat filling in the dough, fold it in half, and then roll it out into a long, oval shape.

7. Bake the buns in a preheated pan.

The finished buns are golden brown and crispy.

64. The buns are then cut into smaller pieces and served.The process is slow and deliberate, taking several hours to cook.Introduction

Steamed Buns with Noodles and Fish

Also known as "Jiao Dema."This is a famous Han Chinese snack in Chengwu County, Shandong Province.

It is said that "those who eat it will praise it, and even want to eat more after eating."

Characteristics:

Making delicious and tasty Steamed Buns with Noodles and Fish is not easy.In addition to preparing the base (yam, vegetables, beans, gourd, and meat), the most important thing is to make the dough properly. If the dough is too hard or too soft, the taste of the steamed buns will be affected.The dough must be made with cool water, and then kneaded and shaped into fish-shaped buns. After that,ம்

The fish meat is cooked in a pot and then added to the buns.

The result is a delicious and flavorful dish that is perfect for any occasion.IntroductionDongming Aromatics is a local specialty in Dongming County, Zibo City, Shandong Province.Dongming Aromatics, also known as powdered belly, is a traditional snack made from pork bladder, green beans, and other spices.It is known for its unique aroma, rich flavor, and tender texture.The recipe for Dongming Aromatics is a closely guarded secret, passed down through generations of families.When making noodles, you must use cool water, then knead and press with fists and palms alternately until the dough is full of air and makes a "puff puff" sound. Then, use your hands to roll out endless noodles, and after the noodles are made, gently place them on pre-cooked vegetables, then cover and steam for 8-10 minutes, and then you can eat them.If possible, add a little more when eatingGreen onions（Cilantro） scallions, minced garlic, and chili, even better!

Instructions

1. Ingredients:

Main ingredients: 200g of noodles

Accessories:Pork50g,Powder noodles15g, bean sprouts 20g,Kelp10g,Potatoes20g,Tomatoes30g, 5g of white sesame seeds, 3g of green onions.

Seasoning: 3g of ginger slices, 4g of garlic slices, 3g of salt,MSG3g,Vinegar5g, 3g of soy sauce.2. Production process:

1. Mix noodles with water and knead into a dough. Use your hands to roll it into an oval shape with thin ends and thick center (in the north, it's called "fish fish"). Boil in water, take it out, and cool it before using.

2. Cut the pork into small pieces;

Cut the bean sprouts into small pieces;Cut the kelp into strips;Cut the potatoes into sticks;Cut the tomatoes into large pieces;Soak the powder noodles in water.3. Heat the pot with oil, add the meat and stir-fry, add ginger and garlic to bring out the flavor, add salt and soy sauce

Fry the meatColor the meat, then add the remaining ingredients and stir-fry slightly, add an appropriate amount of water and cook, then add the noodles and cook together, when the water boils, add salt, soy sauce, vinegar, and white sesame seeds, and season with MSG, put it in a large bowl, and sprinkle green onions on top.Dongming fragrance belly

Introduction

Dongming fragrance belly is a specialty of Dongming County, Heze City, Shandong Province.

Dongming fragrance belly, also known as powder belly.It is a traditional local delicacy of this county.It has a rich aroma, is not greasy, has a unique flavor, is pure in color, is rich in nutrients, is suitable for both adults and children, and is difficult to get bored.Characteristics:

was founded by in the late Qing Dynasty, and has a history of over 100 years.

Powder belly is made with 80% lean pork and 20% green bean powder, plus dozens of seasonings such as salt, sand ginger, star anise, and fragrant oil, which are mixed and stuffed into pig bladders, then put into a pot of water and cooked over high heat and then simmered slowly, resulting in a finished product.This product is colorful and fragrant when cut, has a rich aroma, is not greasy, is suitable for both adults and children, and is deeply loved by the people, becoming a local delicacy of Dongming.descendants and their relatives,, further improved the traditional craft, and their products are even more famous, and are often in short supply.In 1993, it was rated as "local delicacy of Heze City", "Chinese delicacy", and "new and special products of Shandong Province" by the national, provincial, and local governments.Eight cornerIncluded in the "Procurement Meat Guide" of the provincial government, evaluated as "Safe and Healthy Food" by the municipal health bureau in 2005, and designated as a "Local Specialty" by the International Heze Peony Festival in 2006.

Method

How to make Dongming fragrant duck:

Marinating:

Before marinating the duck gizzard, first remove the outer tendons and fat.Then, divide the 80 duck gizzards into 2 batches and rub with 1 kg of salt: in the first batch, rub the inner and outer sides of the duck gizzard evenly with 2/3 of the salt, and then put them in a jar or container after rubbing, and cover them with lid for marinating;After 10 days, use the remaining 1/3 of the salt for the second time, and then put them in a jar to marinate.After 3 months, take out the duck gizzards from the brine, and rub with 25 grams of salt for each, then put them in a bamboo basket to dry.This method can remove the fishy smell of the gizzard and make its texture softer and more elastic.Before stuffing, wash the inner and outer sides 6 times again to thoroughly remove dirt and residual fishy smell.The duck gizzards that have been processed in this way are ready for stuffing.

Ingredients:

35 kg of lean pork cut into 5 cm long, chopstick-sized pieces, 15 kg of fatty pork, 2.5 kg of salt and sugar, and 75 grams of a mixed spice made from 4 portions of star anise, 2 portions of Sichuan peppercorns, and 1 portion of orange peel, plus 30 grams of nitrate.IntroductionUse 4 portions of star anise, 2 portions of Sichuan peppercorns, and 1 portion of orange peel.

Stuffing:

First, mix the cut meat with salt, nitrate, and spices, and let it stand for half an hour, then add sugar and stir well, and after 15 minutes, you can stuff the duck.When stuffing, use a scale to weigh the prepared meat filling according to different standards, such as 200g and 250g, and put it in different piles in a large enamel basin, and then stuff the duck.The method of stuffing is: hold the duck gizzard with your hands, pinch the edge of the duck gizzard with your index and middle fingers, and turn it outwards, so that the mouth of the duck gizzard opens, then put the meat filling into the duck gizzard;Then, hold the upper part of the stuffed duck gizzard with your hands, and gently press on the table, to remove the air in the duck gizzard, then seal the mouth with a bamboo stick, and finally tie a small drawstring around the end of the bamboo stick and the upper part of the duck gizzard, pull it tightly to shrink the mouth of the duck gizzard, and then cut a section of মাদক bamboo stick.The duck gizzard must be completely sealed.The duck gizzard must be completely sealed.