The total area of Weifang City is 15859 square kilometers, accounting for about 10% of the total area of Shandong Province.The city is divided into 4 districts, 6 towns, and 2 counties.The climate belongs to the warm temperate monsoon type, semi-humid mainland.

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History and Culture

Its origin is unknown.According to legend, the area of in the central part of Shandong Peninsula was a vital road for officials from various provinces in the south of the Qing Dynasty to enter Beijing.In ancient times, officials often traveled to Beijing by foot, which took more than a month.Because of the convenience of transportation, long-term storage, and easy digestion, the baked goods were popular among officials.

Guzi tou

Introduction

Guzi tou, also known as qianzi mo, commonly known as small Shandong pot pie, is a traditional Han Chinese food originating from Wanggao, Shouguang City, Shandong Province.This is awhite flourroast, the size is slightly larger than a palm, and there is a layer of golden crispy skin on the outside.Because the flour used to make guzi tou roast is very hard and cannot be kneaded by hand, it needs to be pressed with a wooden lever, hence the name.Its characteristics are hard dough, fully baked and not sticky, which tastes crispy and delicious.

Because the flour used to make roast is very hard and cannot be kneaded by hand, it needs to be pressed with a wooden lever, hence the name.Its shape is round, and the size is large, each weighing about 250 grams, with thick edges and thin insides, and a raised center.Its characteristics are hard dough, fully baked and not sticky, which tastes crispy and delicious.Because the flour is hard and baked, it contains very little water, which can be eaten directly or carried, making it suitable for travel.In the past, it was made into bundles and hung on saddles and carts, making it convenient to eat.Eating it cold is more delicious;Eating it hot, you can cook it with vegetables and meat, which is not sticky and very flavorful.Cut or break the guzi tou roast into pieces, withgingerand then add water and meateggwood ear fungusgreen vegetablesetc., and cook until cooked, then put the roast or pieces of roast into a bowl, and pour hot soup on it to eat. The taste is soft and chewy, suitable for both old and young.

Historical and cultural background

The production of guzi tou roast in Wanggao area of Shouguang City has a history of several hundred years.

Zhao Kui, a Han from the Eastern Han Dynasty, lived in Beihai (now Shouguang area) and sold cakes for a living.This is an example of the earliest operation of baked goods (i.e., modern hard dough) in written records.This shows that baked goods in Shandong had already been circulating in society as commodities at that time.

Guzi tou (qianzi mo) iswheat floura flour product, round, with slightly raised edges and a slightly flat bottom, with a hole for hanging, and white in color.When eaten, you can see that it is layered and rolled, the flour is slightly hard, and the taste is sweet and fragrant, with the fragrance of wheat, it is easy to store and not easily spoiled, and it has been famous for a long time.

During the Qing Dynasty and the Republic of China, this food was widely used in banquets. During the Republican era, Wang Xiaobo, the founder of Shandong, made guzi tou as a snack for his friends.

The history of guzi tou is long, but its development is not so fast.

The author also introduced some of the ingredients and production methods of guzi tou.

The author also introduced some of the ingredients and production methods of guzi tou.Carefully place the meat on a hot plate and simmer, allowing the meat to tenderize before adding it to a pot. Place the prepared bamboo skewer with bamboo sticks over the steaming pot.SteamAfter cooking, remove the cooked meat from the steamer.

Zhenpan braised pork

Introduction

Zhenpan braised pork is a local specialty from Zhenpan Village, Jingzhi Town, Anqiu.The main ingredients are pork head, pork intestines, stomach, trotters, heart, liver, and lungs.Using the imperial court's cooking secret recipe from the Ming Dynasty, adding more than 20 Chinese herbs, after washing, kneading, cooking, smoking, and roasting, it has a history of over 600 years, when making it, first lightly rub with fine salt, then put it into the original soup pot, cook for about two hours, during cooking, add a bag of cardamom, nutmeg, cinnamon, cloves,Bay leavesandfennel.etc. seasonings.

History and Culture

Zhenpan braised pork originated in the early Ming Dynasty. After Zhu Yuanzhang established the Ming Dynasty in 1368, he warned local officials: "When the world is initially established, the people's wealth and power are weak. It is like a newborn bird that cannot be plucked, or a newly planted tree that cannot be uprooted. We must cultivate and nourish them."Zhenpan braised pork came into being in this form.With a history of over 600 years, it entered the palace in the mid-18th century.In the spring of 1750, Emperor Qianlong visited Jiangsu, Yangzhou privately.Accompanied by the current Prime Minister Liu Yong, before leaving the palace, Liu Yong submitted a petition to the emperor, touring the famous historical sites in his hometown, including "Dragon Mountain and Tiger Steps, and Yueya Bridge" in Anqiu.The emperor approved the request, and after visiting Anqiu's historical sites, it was already evening, so he stayed at a guest house in Zhenpan Village, and the guest house was small but clean.

Before dinner, Emperor Qianlong and Liu Yong chatted at the door of the shop, suddenly, a fragrant aroma came from the southeast, and Emperor Qianlong asked Liu Yong, "What is this fragrant aroma?"Liu Yong replied, "This is Zhenpan Liu family braised pork, a local specialty in Zhenan County."During dinner, Emperor Qianlong ate Zhenpan braised pork, and after tasting it, he exclaimed, "Delicious, delicious, delicious."Liu Yong understood his meaning, and he brought this ancestral cooking secret recipe to the imperial palace, where it became a daily favorite for the emperor.This recipe has been passed down for generations.One of the greatest people in New China, Mao Zedong, loves to eatBraised Porkmade according to the ancestral secret recipe.Zhenpan braised pork was affected during the Cultural Revolution, but this ancestral secret recipe was still preserved by the Liu family.

After the reform and opening up, the government's policies to promote rural development spread throughout the country, and Zhenpan braised pork developed rapidly.Like spring shootsgenerally.The Liu family integrated modern science, increasing from the original more than 20 Chinese herbs to more than 20;The original edible shape has become a nutritious and health-oriented shape.Zhenpan meat products are made using the Ming Dynasty imperial court cooking secret recipe, with a history of over 600 years.This product carefully selects pork, beef, donkey meat, and chicken legs as ingredients, adding dozens of precious Chinese herbs, and after washing, kneading, cooking, smoking, and roasting, it has the characteristics of being rich in nutrients, with a unique flavor, and delicious to eat, making it a famous food in Shandong.It is the best food for hotels, restaurants, home use, travel, and gift-giving.Three-page pieIntroductionThree-page pie is the traditional local food of Jingzhi, Anqiu.It originated in the early 300 years alongside the Anqiu's liquor industry, and has now spread throughout the county.Legend has it that merchants who came to Anqiu to sell liquor frequented the town, and local residents made pies to sell.History and Culture

Legend has it that merchants who came to Anqiu to sell liquor frequented the town, and local residents made pies to sell.

In order to cater to the tastes of the locals, the craftsmanship gradually evolved, and finally formed a three-page pie with one layer thin as paper, soft as thick, and crisp, with a delicate aroma, which became a unique food, playing a role in complementing the "three products" and "spicy liquor".

In recent years, Jingzhi three-page pie has gone out of Jingzhi, and has spread throughout the Qi Province, becoming a popular food on Shandong's table and a gift for friends.In recent years, Jingzhi three-page pie has gone out of Jingzhi, and has spread throughout the Qi Province, becoming a popular food on Shandong's table and a gift for friends.System.Originating from the folk markets of the Qing Dynasty's early years, it has been passed down to the present.Weifang's "Cha Tian Pot" has been continuously improved and recognized by the China Cuisine Association and the Shandong Provincial Trade Department in 1997 as "Chinese Famous Snack" and "Shandong Famous Snack".

Cha Tian Pot for feast.ChickenBraised lamb, mainly cooked with whole pigs, including pig head, liver, lungs, heart, belly, and intestines, with added sweet soy sauce.VinegarPreheat the oven to 175 degrees Celsius.Soy sauceDried vegetable strips,PepperOnion, ginger, star anise, cinnamon, saltCilantroOil, greenRadishsticks and other ten kinds of seasonings and cold dishes.

History and Culture

It is said that "Cha Tian Pot" was created by Zheng Biao.During the Qing Dynasty's Qianlong period, Zheng Biao, one of the eight strange figures in Yangzhou, was the magistrate of Weifang County (now Weifang City, Shandong), who was very concerned about the plight of the common people.In one year's, he disguised himself and went to the market to understand the situation, and saw that the farmers in Weifang County could not afford to eat hot meals, so he ordered people to set up large iron pots on the market to cook food for passersby, with chicken, pig's belly and intestines in the pot.Meat ballsand other various meat dishes andtofuand other ingredients.The soup was boiled and the meat was tender, and customers sat around the pot, and the chef scooped hot soup, added cilantro and soy sauce, and provided thin bread for self-use. Because there was no lid on the pot, people called it "Cha Tian Pot".

Chicken and Duck

Introduction

Chicken and Duck is a traditional snack in Weifang, which is said to originate from Shanxi and Shaanxi, and was then passed to Weifang through Beijing. It evolved from "River Loaf".River Loaf is made ofSorghum noodlespressed into fine holesnoodles, which were originally a daily food for farmers.Weifang people improved it, replacing sorghum with wheat, and added chickenDuck, "Han Meat" and other seasonings, and named it "Chicken and Duck Loaf" by homophony.It has been continuously processed and developed by local food artisans, and has become a popular food.It is famous for its exquisite production, complete ingredients, and delicious and fresh taste throughout the region. It is also welcomed by the masses due to its delicious and affordable price.History and CultureLegend says that there was a wealthy merchant family in the old Weifang city, relying on the owner's talent and the joint efforts of the whole family, after 14 years, it had already gained some fame in the local area.

However, after the sons got married, the sons and their wives often quarreled for property, even fighting each other.

In desperation, the owner decided to divide the property among the sons, and during the last family reunion meal, he gave them the food he had prepared with care.Everyone was unfamiliar with it.The owner told them that it was "Chicken and Duck Loaf", and hoped that they could help each other and have a happy family. The sons and their wives were very ashamed, and later made up.After the efforts of successive generations, it has developed into the current Chicken and Duck Loaf.MethodMix flour and starch to form dough, press into the pot with Chicken and Duck, and cook until done, then remove and add original soup, chicken and duck meat, dried ham, garlic, and other seasonings.

The characteristics are: Chicken and Duck Loaf is flexible and elastic, with meat fragrance and rich soup, which has its own flavor.

ScallionIntroductionScallion, also known as scallion, is a traditional specialty of Shouguang.It is made from selected green beans, soaked in water, and then ground with a stone mill, and then formed into a ball and steamed. It is green and fresh, a truly "green" food.Scallion has a long history and unique flavor, is nutritious and suitable for people of all ages, and is loved by people.Now, there are many professional scallion producers in Lo City, North Lo, Liu Liu, and Wang Town.They start making it in August every year, and continue until Qingming Festival, which takes at least six months.History and CultureAccording to legend, when the young emperor of the Qi Huan Gong was in Weifang, he was starving, and a kind old woman gave him a packet of green scallion, which made the emperor feel refreshed, and many years later, he still missed the taste of the scallion. However, no one could make it in his kitchen. After finding scallions in Weifang, he was very happy.It is a traditional dish from Weifang, called "Scallion" in local dialect.

Because the name comes from the sound made when cooking scallion, which is "gudu gudu", originally there was no corresponding modern Chinese character, so "Scallion" was named by modern Shouguang scholars based on its production method. Now, it is a non-material cultural heritage of Shouguang City.

The earliest origin of scallion is unknown, but the earliest record is in the "Shouguang County Chronicle" in the Qing Dynasty, which mentions that there were traders selling scallions in the north of the city in winter. This can be inferred to mean that scallion dishes had already existed in the early Qing Dynasty.

Now, scallions can be found in the markets and shopping malls in Shouguang in autumn and winter. The taste of scallions made with traditional stoneJis is better than that made with modern methods.Three-Layer CakeIntroductionThree-Layer Cake originated in Anqiu, Jingzhe Town, Anqiu, with the prosperity of Jingzhe wine.It has a history of more than 300 years, and is closely related to Jingzhe wine.Legend says that in the past, there were many traders who sold Jingzhe wine, and they often drank and ate in Anqiu Town. The local residents then started selling cakes to meet their needs.History and CultureLegend says that in the past, there were many traders who sold Jingzhe wine, and they often drank and ate in Anqiu Town. The local residents then started selling cakes to meet their needs.To meet the needs of everyone, the craftsmanship gradually improved, and finally formed a cake with three layers, each layer is as thin as paper, soft as dense, and has a crispy and tender texture, which is a unique snack with its own flavor. It played a role in pairing wine and food in Anqiu.In recent years, Three-Layer Cake has gone out of Anqiu and spread throughout the region, becoming a popular food and a gift for friends in Shandong Province.They begin to make it from August 15th every year until the Qingming Festival, and it takes at least half a year to complete.

Historical and cultural significance

According to legend, Emperor Qi Huan was persecuted and fled to Shaoguang when he was young, and was starving, when a grandmother came with a basket, she gave him a bundle of green-like tofu-like food, Qi Huan ate it and suddenly became very clear-headed, many years later he remembered this, and missed the taste of the food, but no one could make it, later he went to Shaoguang and tasted this food, and was very impressed.

A traditional dish from Shaoguang, also known as "pa/ gu-".Due to the pronunciation coming from the dialect of Shaoguang, it refers to the "gudugudu" sound when cooking mushrooms, initially there was no corresponding modern Chinese character, the two words "mushroom" were named by modern Shaoguang historical experts in reference to its method of making, and now it is a non-material cultural heritage of Shaoguang City.

When did the mushroom originally appear, it is now impossible to verify, the earliest record is in the "Shaoguang County Chronicle" in the Qing Dynasty, which mentioned that there were vendors selling this in the north of the city in the winter of the Kangxi years, which can be inferred that this dish already existed in the early Qing Dynasty.Now in the autumn and winter seasons, there are semi-finished mushroom products for sale in the markets and shopping malls of Shaoguang, the best taste is the traditional stone-grind, hand-made mushroom, while the mushroom made by modern machines and automation is slightly inferior.

How to make it

Ingredients: Green beans, spinach

Method: Select high-quality green beans and soak them, use a stone mill to grind them with spinach or green radish, then form into balls and steam in a pot. The green color is very beautiful and is a truly "green" food.The way to eat is mainlyPorkFried with mushroomsUsingVegetable oilPan, fry the mushrooms, add them toRice noodles

Green onions and other ingredients, pay special attention when cooking not to add too much water, the fried mushrooms are soft and fragrant, and have a long aftertaste.Lamb stomach

Crab

Lamb stomach crab, is a specialty of ShaoguangFood, made from the three-clawed crabs from the Lai Zhou BayFemale crab as raw material, the crab body is smooth and the back is pale blue or brown;The crab meat is full and the meat is as white as wax;The muscle is firm and white,The taste is smooth, salty, and delicious, with a unique flavor.How to make it

1. Prepare the container, preferably a pot, other pots such as glass pots, pots for pickling vegetables, or pots with lids sold in supermarkets can be used. The size should be based on the amount of crab you are pickling. After pickling, put it in the refrigerator.

2. Prepare the ingredients, ordinary salt is fine, you don't need to balance the salt, you can add flavor or not, the crab is already very fresh.

Ginger, one piece, chopped, green onions, ten pieces, tied into a knot, a little rice wine, or Shaoxing wine is better.Pepper, dozens of pieces, a few cloves of star anise.3. Boil a pot of water, put all the above ingredients in and boil, cool down, if you like a heavier wine flavor, add it after cooling, the amount of salt can be adjusted according to personal taste, if you are not sure, taste after 7 days, if it is too salty, add cold water.4. The pickling process, of course, buy live crabs, it is best to use female crabs, when you buy crabs, you must clean them, my method is to pour 75% of the alcohol into a small pot, and wash the crabs one by one, I don't know how others do it, but I do it like this, I'm afraid to eat bad.

Put the crabs in the

Marinating liquidAnd cook, the water should cover the crabs, not put it in the hot marinating liquid, wait until the marinating liquid is cold before putting in, cover the lid, put it in the refrigerator, after 7-8 days, you can taste it, if it is too salty, add cold water.Sesame roasted porkIntroduction

Sesame roasted pork is a local specialty of Anqiu City, produced in Anqiu Lingyu Village.

The main ingredients are pork head, pork intestines, belly, legs, heart, liver, and lungs, made according to the Ming Dynasty imperial dining secret recipe, with 20 kinds of Chinese medicine, after washing, kneading, cooking, smoking, and roasting, it has a history of more than 600 years.

When making, first lightly rub with fine salt, then put it in the original soup pot, cook for about 2 hours, during cooking, add the bag of spice ingredients, such as cardamom, cinnamon, cloves, star anise, and fennel.After cooking, take out the meat, put it on a pot rack, add sugar and roast it to make it.

Three-layer cakeIntroduction

Three-layer cake is a traditional snack in Anqiu,.

It originated in the 300 years when the wine was prosperous, and has now spread all over the county.

It is said that in the past, the traders who sold wine would come to the town to drink and eat, and the local residents would sell cakes.Historical and cultural significanceIt is said that in the past, the traders who sold wine would come to the town to drink and eat, and the local residents would sell cakes.

To cater to the people, the craft gradually developed, and finally formed a three-layered cake, with each layer as thin as paper, soft as thick, and baked to a golden brown, the three-layered cake is a unique food, and is also a product that complements "three products"

MushroomTrue treasure landThe local delicacy is the true treasure land, which is a local delicacy in Anqiu.It is made from the three-clawed crabs from the Lai Zhou BayFemale crab as raw material, the crab body is smooth and the back is pale blue or brown;