Jining is located in the southwestern part of Shandong Province, and is home to the origins of the Kong and Meng cultures, the Canal culture, and the Water Margin culture. Jining is named after the canal.

CharacteristicsSnacksSpecifically: Kongfu One Pot, Dai's Morning Meal, Roast RoosterWheat GlutenSnowPearBeef, Xingxiang RoastLambSmokedTofu.Four-Joy DumplingsLeek Flavor Small FillingBunsRoasted FlowerCarpXingxiangPorridgeSanfuCakeServedHoney-Sweet Red Three Knife, Yan Zhou Big Bun, Secret Recipe Spicy Pork Hand, Three Fresh TofuHot PotStir-friedEggplant.SesameFish Balls, etc.

Rice with Dried Meat

Introduction

Rice with Dried Meat, a traditional snack of the Jining region in Shandong Province, originated during the Yuan Dynasty.With the opening of the Grand Canal, rice from the south was transported north by water.At that time, people cooked meat and rice in ceramic pots, which was a unique and delicious experience.Therefore, Rice with Dried Meat gradually developed into the popular dish we know today.With the development of society and economy, Rice with Dried Meat has been constantly improved and innovated, and a variety of dishes such as rolled fried, wheat gluten, meatball, and eggs have been added.Today, Rice with Dried Meat is still very popular among the people of Jining, and Rice with Dried Meat is constantly developing and growing, and eventually will become one of the most famous snacks in Jining.Historical and Cultural BackgroundDuring the Northern Song Dynasty, the water and land of Liangshan became a gathering place for heroes.As the fame of Liangshan grew, the number of heroes who came to join increased, and the cooking volume was also affected.The kitchen assistants were forced to use a large, earthenware pot (beng) to cook.They put large pieces ofpork belly

in the pot, added old soup, and seasoned with scallions and ginger.

Finally, they cooked the meat in the pot, which became tender and flavorful.They took out a spoonful of the cooked meat for each person, and ate it with their mouths closed. The meat was soft and tender, and was very satisfying.Drinking strong liquorsuch as sorghum wineand white wine, made their mouths feel refreshed and their spirits soar!Although it is not a gourmet dish, nor is it elaborately made, the combination of eating large pieces of meat and drinking a lot of liquor is a very enjoyable and carefree experience, which further highlights the heroic spirit of the Liangshan heroes!Thus, the technique of cooking meat in a pot has been passed down to this day.In addition to the main ingredients, the pot also contains cooked rolled fried, wheat gluten buns,seaweedand tofu, etc.These side dishes are all cooked together, which creates a unique flavor.The main dish is made with locally grown high-quality rice, which is translucent and fragrant, and is served with cooked meat and rice. This combination is called "Rice with Dried Meat" by the local people.Pot: A utensil for cooking food.

Rice with Dried Meat: As the name suggests, Rice with Dried Meat is cooked in a pot.The origin of Rice with Dried Meat can be traced back to the early days of liberation. At that time, vendors used a donkey cart to sell food, with a charcoal stove on one side and a rice cooker on the other. The pot was placed on the charcoal stove, which could save fuel and make the meat taste different.After liberation, with the gradual improvement of living standards, the pot became less and less used, and was replaced by pots and stainless steel pots. However, the name "Rice with Dried Meat" has been used until today.Rice with Dried Meat is no longer limited to just cooked meat. Various special dishes have been added, such as "wheat gluten meatball", "meat roll", "tofu block", and "egg". These dishes are all cooked with the cooked meat, which creates a unique flavor."Rice with Dried Meat": The large pieces of meat are a characteristic feature. The meat is tender and delicious, and the flavor is simple and delicious."Wheat Gluten Meatball": The meat is tightly wrapped in wheat gluten, which gives the mouth a comfortable feeling.The meat filling is carefully prepared, which is very popular.

“Meat Roll”: The meat roll is made of tofu skin wrapped in meat, which has a good taste and texture.

In addition, there are also "egg", "tofu silk", "tofu block", and "four-joy dumpling" These dishes are all cooked with the cooked meat, which creates a unique flavor.PreparationIn the early days of operating Rice with Dried Meat, "Old Bite Mouth" was the most famous.

Old Bite Mouth was named Zhao Keshun, and he set up a stall in front of his house in the fifth year of the Qing Dynasty (1879) to sell Rice with Dried Meat and rice.

Old Bite Mouth:

Rice with Dried Meat hasfour no sell:No heat, no sell;

Not bright red, no sell;

Not wheat gluten, no sell;

Not fresh, no sell.Select fresh, tender pork belly;"Measure accurately, use appropriate ingredients;Separate preparation, cannot be mixed;Cooked in a deep-bottomed clay pot from Yixing, Jiangsu Province, cannot use metal pots.Rice needs to be sifted and dried, no impurities.When cooking Rice with Dried Meat, put the meat, wheat gluten, peeled eggs, leek, and ginger into the pot and cook. Cook the rice separately.When eating, take out a spoonful of cooked meat and rice, which is like crystal grains, and the cooked meat is tender and flavorful.The soup is rich and delicious, and is a must-have dish.

When eating, add a side dish of salted vegetables, chili peppers, or pickled vegetables, which makes the taste even better.Ma Village Fried Bun

IntroductionA snack of Jining, Shandong Province, and now it has spread throughout the Shandong Province.Ma Village Fried Bun has thin skin, rich filling, and abundant oil, which is translucent and not greasy.

The freshly made fried buns are the best. After a while, the color, aroma, and taste will decline a lot.Historical and Cultural BackgroundIn the early days of liberation, the Ma Village Commune in Jining County had two market days every ten days.There was an old man named Yan Weiping who had very skilled fried bun skills.His fried buns were very popular.

When eating, take the meat and rice from the two pots and place them in separate bowls. The rice grains are as fine as jade, and the meat is red, tender, plump, and not mushy;The soup is rich and flavorful, salty and delicious, a true delicacy.When eating, add a side dish or a spicy vegetable, such as chili peppers., for even better flavor.The taste is much better.

Introduction

is a local specialty from Jiaxiang County, Jinning City, Shandong Province, and is now popular throughout Shandong and Henan.

has thin skin, plenty of filling, and is not greasy.The freshly cooked ones are the best, but after a while, the color, aroma, and taste will decline significantly.Freshly cooked is the best, with longer cooking times resulting in a noticeable decline in color, aroma, and flavor.

In the early days of liberation, the Jiaxiang County, Public Commune had two days of market every ten days.

There was an old man named who had a very skilled hand in the market.Hiswater-fried bunswere famous throughout the region.Famous throughout, possessing significant renown.There's a local saying: "White and fat, like a ball, suitable for both old and young, and the public official gets a full penny."He is particularly skilled at making dumplings.Dumplingsmade with white dough;The lamb filling not only has a unique and tempting flavor, but also has a strong and elastic dough, which can be bitten open, and in the middle is a fragrant and crispy meatball (meatball).Suitable for both old and young means that he is honest in his business, and "the public official gets a full penny" refers to the cheap and good dumplings, which are sold for only one penny each.His exquisite craftsmanship, tempting shape and taste, have made him increasingly famous.However, he doesn't sell them regularly, only on the " " day, when he sets up two large pots and cooks the dumplings in turn, and people waiting in line for dumplings.Those who don't pick, those who don't round, that is, I am in line to buy dumplings, and I will have all of them, but no, the people behind me can't get.The snow-white and oily, golden-yellow balls, when bitten open, reveal a fragrant and oily aroma, which is truly tempting.People from all over come to the market, in order to eat the delicious and unforgettable " ".

at Mishi Lake

Introduction

at Mishi Lake is a famous local specialty in Jinning, with a history of over 200 years.This is made with fresh crabs and various seasonings from Mishi Lake.The preserved still retains its original shape and color.Open the crab shell,The crab meatis white, the crab yellow is bright red, with a strong aroma of wine, and is extremely delicious and unique in flavor, which is a delicacy on winter feasts.

Mishi Lake is another name for the South Four Lakes, the largest freshwater lake in Northern China, located in Mishi County, Southern Shandong.Mishi County is the hometown of Hongdu, Northern China, and the railway guerrilla troops.The north-south length of Mishi Lake is 120 kilometers, and the east-west width is up to 25 kilometers, with a water area of 1266 square kilometers.The narrow Mishi Lake refers to the sub-lake built in 1960 on the lakeside of Mishi Lake, together with ZhaoYang Lake, Nanyang Lake and Dukou Lake, which form the South Four Lakes (the broad Mishi Lake).

Yanzhou Big Bun

Introduction

Yanzhou Big Bun is a famous local snack in Yanzhou, Yanzhou Big Bun is round, with a large size, which is very characteristic of Shandong people, and it gives a feeling of frankness and sincerity.Yanzhou Big Bun is not assteamed bunas simple, it has the characteristics of fragrant, crispy, crunchy, sweet and soft.Food has one distinctive characteristic, it is not simple, to integrate fragrant, crispy, crunchy, sweet and soft, is more rare, which has a kind of harmonious meaning.Big bun has a thick outer layer and a thin inner layer, with sugar syrup and sesame in the middle.When baked, the thin inner layer becomes crispy, and the thick outer layer is cooked.The thin inner layer is sweet and crispy, and the thick outer layer is soft and delicious, which is very delicious.

Method

The method of making Yanzhou Big Bun is not complicated, but the technique requires it to be perfect.The dough should be fermented moderately, and the dough should be mixed evenly, with appropriate water, and precise temperature.The method is to use hands to knead the dough on a stone, and make a pie with thick outer layer and thin inner layer, and then smear with sugar syrup and sesame, and gently tap, the sesame will fall off in a beautiful shape, then use a brush to put the pie into the oven.The baking of big bun uses wood charcoal, and there are different types of wood charcoal, such as pear wood, pine wood,peach woodwood, etc., and different wood charcoal will produce different flavors.It is said that pear wood charcoal can stop coughing, and peach wood charcoal can nourish.The legend that pear wood charcoal can cure the wind cold of Emperor Kangxi.How much scientific content there is in this legend, I don't dare to say.Later, some people started to bake big buns with charcoal, which still retains the original appearance, but the taste is also good, and it is definitely not as good as using various wood charcoal to bake authentic big buns.

Later, this workshop specifically sourced pear trees, date trees, and

Introduction

A long time ago, the Kong family ( ) was famous for the name of Confucius's thousand-year-old teacher, and it was very prosperous.Not only gold and jade, but also the etiquette and food were very elaborate.Let's talk about the tofu. For many years, only one workshop's tofu was used, and this workshop would deliver tofu to the Kong family on time and in quantity.

History and Culture

One day, the tofu workshop that supplied tofu to the Kong family had a fire.The wood used to burn the stove was on fire, and the smoke was rolling.After putting out the fire, the owner was surprised — the tofu that was going to be delivered to the Kong family was charred and discolored, and when he tasted it, the tofu had also changed its flavor.This tofu is also the famous local specialty in Jinning.The methodIngredients200g of mature tofu.

20g of water-boiled winter melon, 20g of water-boiled jade melon, 50g of mushroom, 150g of peanut oil, 5g of salt, 10g of scallion, 15g of ginger, 10g of soy sauce, 15g of Shao wine, 200g of pork lard.apple trees, using the branches to roast tofu for the.The tofu roasted with pear, date, and apple branches had a wonderful taste and appearance, and was praised by everyone, whether it was cold or hot. It was a delicious and special dish.Later, this " " which originated from a fire, was introduced to the public and further developed and improved. Many variations of (pine needles) and (traditional Chinese medicine) were made, making it a variety of dishes.Currently, you can find various versions of (roasted tofu) in many places in Qufu, including restaurants and small food stalls along the road.

You can also buy pre-made (roasted tofu) in bags or boxes for convenient home cooking.Currently, various preparations of smoked tofu can be found in inns and restaurants throughout Qufu, as well as on the sides of the roads.Introduction

is a famous local dish from Jinning, which is made with meticulous techniques. The noodles are arranged around 18

mouth-shaped mushrooms, resembling eighteen immortals, hence the name.

It is beautiful, fragrant, and soft, with intricate details and rich nutrition.1. First, remove the edges of the noodles, and cut 1cm deep, which is about 1/5 of the noodles, then cut into 20 pieces, each 12cm long, 3.3cm wide, and 1cm thick.2. Soak in water.It has a beautiful appearance, fresh and fragrant, soft and tender, and is intricately crafted, with abundant nutrients.

and (elaeis guineensis slices), plus chopped green onions and ginger.3. In a pot, add(sesame oil) and heat until 60% hot, then add the noodles to fry until they turn to an almond color, then remove and drain.4. In a pot, add boiling water, and add the fried noodles, cook until soft, then place in a bowl of warm water to wash off the oil, and squeeze out the water.(lard) andcook over medium heat until 60% hot, add chopped green onions and ginger, fry until they turn yellow, add(soy sauce) and (Shaoxing rice wine) and stir-fry.6. After boiling, remove the green onions and ginger, then add the noodles and, cover and simmer for 15 minutes.7. When the soup is about half gone, turn the noodles over and simmer for 5 minutes, then add the (mushroom), (elaeis guineensis slices), and 18(mushroom).Add (salt).8. After the pot opens, remove and let it cool, then place the (elaeis guineensis slices) at the bottom of the bowl, arrange the noodles in the bowl, with the 18(mushroom) around, steam in a steamer with high heat for 10 minutes, then take out and place in a soup bowl.9. Pour the soup into the pot, and add cornstarch slurry, then drizzle with(chili oil) on the noodles.49. (cooked noodles), cut to the edge, and cut into strips, add (sesame oil) to a pot, heat until 60% hot (about 150℃), fry the noodles until they turn to an almond color, and drain.5g of rice wine, cooked.， ， ，， ， ，， （ 150℃）， ， ， 15 ，Cooked.After boiling 8 pots, place the lychee slices in the bottom of the bowl, and layer the wheat gluten in the bowl with the knife cut side down, and arrange the shiitake mushrooms around it. Steam for 10 minutes in a large fire, then remove and place in a hot soup bowl.， ， ， ， 10 ， ， ， ， ，1915, (Jinning ) ， ，,, ：“, ”,Then, put the fried wheat gluten into a pot of boiling water and cook until soft, then drain in a bowl of warm water, wash off the oil, and squeeze out the excess moisture.Ingredients200g cooked noodles.20g soaked winter mushrooms, 20g soaked elaeis guineensis slices, 50g 18mouth-shaped mushrooms, 150g sesame oil, 5g salt, 10g green onions, 15g ginger, 10g soy sauce, 15g Shaoxing rice wine, 200g lard.

Historical and cultural significance

TilapiaCatfishThis dish also gained increased value and fame.

Method

Ingredients：

200g of cooked wheat gluten.20g of dried shiitake mushrooms, 20g of dried lychee, 50g of shiitake mushrooms, 150g of peanut oil, 5g of salt, 10g of scallions, 15g of ginger, 10g of soy sauce, 15g of Shaoxing wine, 200g of pork lard.

Instructions:

1. Cut the noodle dough into strips, making 1 cm cuts every 1 cm, with a depth of approximately 1/5 of the dough, then cut into 20 pieces, each 12 cm long, 3.3 cm wide, and 1 cm thick.

2. Soak dried mushrooms and lotus root slices, chop green onions and ginger.

3. Heat peanut oil in a wok to 60% heat, then add the noodle dough to fry until it turns a light yellow, and remove it.

4. Add boiling water to the wok, and pour in the fried noodle dough. Cook until it softens, then transfer to a bowl of warm water to wash off the oil, and squeeze out the water.

5. Add pork fat to the wok, heat to 60% heat, add green onions and ginger, and fry until golden brown, add 5g of soy sauce and Shaoxing wine.

6. After boiling, remove the green onions and ginger, then add the noodle dough and 5g of Shaoxing wine, cover, and simmer over low heat for 15 minutes.

7. When the soup is about half gone, turn the noodles over, cover, and simmer for 5 minutes, then add the dried mushrooms, lotus root slices, and mushrooms, and cook with salt.

8. After the soup boils, remove the wok, and arrange the lotus root slices at the bottom of the bowl, arrange the noodle dough slices face down, and arrange the mushrooms around, steam in a steamer over high heat for 10 minutes, then remove and place in a soup bowl.

9. Pour the soup into the wok, add a small amount of cornstarch slurry to thicken, drizzle with chili oil, and serve.

Make the dough, cut into parallel slits, then cut into pieces, add peanut oil to the wok, heat to 60% heat (about 150°C), fry the dough until it turns light yellow, and remove to drain.Then place the fried dough in a pot of boiling water and cook until softened, remove and place in a bowl of warm water to wash off the oil, and squeeze out the water.Heat the wok and add pork fat, heat to 60% heat (about 150°C), add chopped green onions and ginger, fry until golden brown, add soy sauce and Shaoxing wine, and cook until boiling. Remove the green onions and ginger, and simmer the dough for 15 minutes with dried mushrooms, lotus root slices, and mushrooms.After the soup boils, remove the wok, and arrange the lotus root slices at the bottom of the bowl, arrange the noodle dough slices face down, and arrange the mushrooms around, steam in a steamer over high heat for 10 minutes, then remove and place in a soup bowl, pour the soup into the wok, add cornstarch slurry to thicken, drizzle with chili oil, and serve.

(Sidu Fire-Roasted)

Introduction

, is a traditional snack from County, Jinning, containing fillings similar todumplings, the skin is dry and crispy, thin and with a lot of filling, outer shell is crispy and inside is soft, with a rich flavor, just a bite, the oil and water will come out.

is different from most fire-baked foods, not round, but more like a long rectangle, which is also related to the local "vegetable box" (that is,pie) shape.useswheat flour, freshpork, green onions,herbsand peanut oil as raw materials, with a secret filling recipe, to make into pie, and bake in a special fire oven until the surface is golden.The history of fire-baked food is quite long, and it is a beloved food for local people.This kind of fire-baked food has a skin made of dough, which is like folding an envelope to wrap the filling, and then baked in a round oven for a short time until the skin turns slightly golden, then flip it and bake again, which takes about 10 minutes, and a delicious fire-baked food is made.

SoupFish balls

Introduction

Fish balls soup, is a traditional dish from Shandong Jinning, its origin is from County, Shandong Province, which is a famous snack in the local area, because it is adjacent to the famous “daybreak gold” Lake, which has a very developed fishing industry, and fish balls are also one of the representative dishes of Lake's fishing industry.It is very popular, both for banquets and for daily meals. It is a must-have for weddings, birthdays, and small gatherings of friends.

Method

Fish balls soup is a dish that is suitable for all ages and has a delicious taste.UseCarp, white fish,Catfishremove the skin and bones of fresh fish, then cut into pieces, and stir for a long time, then add a small amount of water and stir until it becomes white foam, then boil.Then put the fish balls in the water to soak for a while, and then make the soup with the seasoning, and then cook the fish balls in the soup.The fish balls are milky white and about the size ofcabbage, the milky white fish balls float in the soup, and then addgarlic sproutsand herbs, which is very delicious.

A bowl of soup is on the table, and the aroma fills the room.It is delicious to eat, and the fragrance lingers in the mouth, it is not greasy, it is easy to digest, and it is good for health.What is more amazing is that most fish balls sink to the bottom of the soup, while the fish balls from Island float in the soup.The flavor of Island fish balls can be summarized as: one is fresh, two is tender, three is soft, and four is floating.

Kong Family Cakes

Introduction

, is a famous product of Shandong, with a long history, and divided into two categories: outer and inner use. Its characteristics are to eat and bake at the same time, and to make the outer shell, aroma, taste and shape are all perfect.

The outer use of cakes are mainly used for tribute, gifting, and rewarding. The inner use of cakes are divided into five categories: according to the season, always, for guests, for banquets, and for festivals.The cakes that are made according to the season are: spring's flower cakes,lotuscakes;summer cooling and detoxifying mint cakes, lotus cakes,greencakes;autumn'scakes,peach cakes;winter'scakes,pear cakes.The cakes that are always made are:rice cakes,glutinous rice cakes,

bean cakes.The cakes for guests are:rice cakes,glutinous rice cakes,bean cakes.

The cakes for banquets are:

rice cakes,glutinous rice cakes,bean cakes.The cakes for festivals are:rice cakes,glutinous rice cakes,bean cakes.In addition to the above, there are also various cakes made with different grains, such as:oat cakes,corn cakes,buckwheat cakes,rice cakes,glutinous rice cakes,

bean cakes,yam cakes,

potato cakes,

sweet potato cakes,

corn flour cakes.In addition, there are also various cakes made with different grains, such as:oat cakes,corn cakes,buckwheat cakes,rice cakes,

glutinous rice cakes,

bean cakes,yam cakes,potato cakes,sweet potato cakes,corn flour cakes.In addition, there are also various cakes made with different grains, such as:oat cakes,corn cakes,