Zibo is the third provincial city in Shandong, and is the birthplace of Qi culture, a historical and cultural city in China, and a national civilized city and one of the top 40 cities in China in terms of GDP.

FeaturesSnacksMainly include: Vegetable PancakesBunssuch as: Zhoucun buns, BoshanTofusuch as: Zhoucun large buns, Boshan mixed dishes, BoshanGrilled meatsuch as: Gold wireDuck eggssuch as: Yiyang whole goose, Dongli large buns, Zibo cuisinePancakessuch as: Chicken thread noodles, Wu Family Official ZhuangChicken.

Carpwith eggs

Introduction

Carp with eggs, originally named "Loachwith eggs", created by Chen, a household cook in the Wang family in the new city.This dish is excellent in terms of shape, color and taste.The main ingredients: 1 piece of live carp (about 750g),Black fishmeat 200g,3 eggs, green onions,gingersalt, cooking wine,MSG,vegetable oil, appropriate amount of flour.Historical and cultural

In 1684 (Kangxi 23rd year of the Qing Dynasty), Wang Shizhen was a junior assistant to the Grand Secretary in the Ministry of Rites, and was appointed to work in the Imperial Kitchen.

This skill was passed down through two generations to Bao Shibin, and the loach disappeared in the area, so it was replaced with carp, and the name of the dish also changed to "Carp with Eggs".It still maintains the original flavor.After Bao Shibin taught the chef Zhang Yuehua (female) of the county's food service company, "Purple Cloud," through repeated practice, according toShandong cuisinecharacteristics, the carp was fried instead of steamed, which is easier to maintain nutrition and adds its fresh and fragrant characteristics.In October 1986, Zhang Yuehua participated in the first Shandong Provincial Shandong Cuisine Competition (Zibo zone), and won the award for the cooking technique of this dish.How to makeRemove scales, gills and internal organs (without damaging the fish belly), wash and steam;Cut 200g of black fish meat into minced, put in a bowl, add green onions, ginger, cooking wine, MSG and flour, boil in hot water, make pearl-like meatballs;

Steamed

chickeneggcakemake "fish scales";Finally, place the cooked fish in a plate, shape and arrange "fish scales", put appropriate amount offish ballsin the fish belly, and leave the rest in the plate for decoration, and complete.Soft-boiled tofuIntroductionSoft-boiled tofu is a home-cooked dish in Boshan, and Boshan has been famous for tofu production since ancient times.Boshan tofu is pale yellow, soft and tender, with a good taste and aroma.

Boshan tofu uses "sour soup" to add brain, rather than using ordinary "salt broth" to add liquid, so the finished product has a yellow inside and white outside, without the bitterness of salt, it is delicate and solid, which is suitable for shaping.

How to make

IngredientsMain ingredients: 750g of tofu (North)Seasoning: 2g of MSG

8g of Sichuan peppercorns

50g of white sugar

5g of green onions5g of ginger15g of soy sauce50g of vegetable oilHow to make

1. Steam the tofu until cooked, cut into 2cm square pieces;

2. Put the tofu pieces in a pot with hot water and simmer over low heat until they float, then remove and drain;3. Heat a wok with

sesameoil, and cook over medium heat until it is 6 parts hot, add Sichuan peppercorns and stir-fry until yellow, then remove; add50g of white sugarand stir-fry until it turns red, then add the tofu and stir-fry;4. After coloring, add green onions, ginger, soy sauce, cooking wine, MSG, clear soup and white sugar, simmer;7. Stir constantly to prevent sticking, until the tofu isredand the soup is thick, pour in the Sichuan peppercorn oil to finish.Production tips1. Peel and wash the tofu, it is tender and delicate, and rinsing it can remove the smell of beans and help to form, and prevent it from breaking;2. Traditional flavor, no need to use starch, use small fire, make the soup thick.Sauce Duck

Introduction

Sauce Duck is a characteristic dish of Boshan.The production process of this dish is complex, with a unique and fragrant taste. It has now become a famous dish in the national banquet. The characteristics of the dish are: colorful, oily, with a fragrant aroma, tender and delicious, with a slightly sweet taste.

Ingredients:

750g of fresh duck

30g of dried mushroom20g of Shaoxing wine

10g of soy sauce

60g of vegetable oil

10g of green onion10g of ginger5g of Sichuan peppercorns20g of sweet bean pasteHow to make

1. Wash the duck, cut off the beak, leave the tongue, remove the feet and claws;

2. Cut the big bone into pieces, put it in a pot with boiling water, add green onions, ginger, cooking wine, MSG and flour, boil and cook;3. Peel 30g of dried mushrooms and cut into pieces;

4. Heat a wok withsesameoil, and cook over medium heat until it is 6 parts hot, add Sichuan peppercorns and stir-fry until yellow, then add the duck and mushrooms and stir-fry;

5. Add 60g of sweet bean paste and stir-fry.104|In addition, each family in Li and Jia Village will start to make it after the ninth day of the ninth month of the lunar calendar.legs, bones, put into a pot, cook over a fire, add duck soup (enough to coverGenerally, in February and March, the sales are busiest.Until April 8th, the final day of the City Huangshan Festival, all the stalls will close down and return home to harvest wheat.Of course, the selling also depends on where you go, south of the mountains like Boshan, like large, Qingzhou, Lizhi like small.

5 fry the pot with a little peanut oil, put on medium heat, cook for about 150℃ (about 6 parts heat), add chopped green onions, ginger slices, and Sichuan peppercorns until golden brown, then remove, pour into the duck pot;place a plate on top of the duck, simmer over low heat for about 1 hour, remove the plate, remove the pot mat, place the plate on a large plate, remove the pot mat;use cornstarch to thicken the soup in the pot, pour it over the duck and it's done.

Happy dumplings

Introduction

Happy dumplings are a local snack in County, City, Shandong Province and surrounding areas, with a Chinese Han origin. They are popular at large temple fairs (such as the Temple Fair) and during the New Year's season. They are visually appealing, delicious, and have auspicious meanings.

The preparation of Happy dumplings is very simple, you just need to(sticky rice)Steam, then cool and separate, then stir-fry until fluffy, and dip in sweet sauce to make different sized balls.Hang them up in forms such as single string, double, small hanging corner, large hanging corner.

History and culture

"Happy dumplings" originated in what year and month, it is difficult to ascertain, but in the early years, due to the frugal living of peasant families, nearly every household in the Village (Li Jia Village) engaged in making "Happy dumplings" as a small but profitable business.These villages once made Happy dumplings for the (Qi Wei Li) and (Zhou Qing Jin) elderly people, who told the reporters about their preparation methods.The preparation of Happy dumplings needs to be cooked in sugar, stir-fried(noodles), then knead the dough and string it up.The early sugar sauce is made from (Susa rice) and (sticky rice), resulting in a clear and high-quality sauce.Later, people used(corn)(noodles)as the raw material, the quality is slightly worse.Regarding the stir-fried noodles, you put the noodles in a basin and soak and dye, then cut and dry them into " " (cut pieces).Then put iron pots on the stove, heat with (Zhi He Sand) to expand the noodles, then the noodles become " " (flower).Finally, knead the dough and string it up.The kneading process also requires a special tool – a " " (wooden bowl), made from willow root.First, put a large handful of white " " (flower noodles) into the " " (wooden bowl), then put a small amount of red, yellow, and green " " (flower noodles) on top of the white " " (flower noodles), then use both hands to rub them into circular flower-shaped dough.The large balls are called " " (large goods), about(orange)big, called " " (large goods);The medium-sized balls are called " " (nut) and " " (peach), which are about(nut) and " " (peach), which are called " " (two not flow), andThe small balls are called " " (hawthorn) which are about(hawthorn), which are called " " (small goods).Put the kneaded dough in a sieve and dry it, then you can use a thread to string it, and when it becomes too sticky to hold, you can take it out and tie it, this is called " " (right-side string, reverse turn).After every nine days of the lunar calendar, people make Happy dumplings.The preparation of Happy dumplings is very simple, you just need to(sticky rice)

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