Liaoningsnackmerging the essence of popular folk dishes with imperial cuisine, integrating delicacies from various ethnic groups, known for its carefully selected ingredients, nutritional value, and exquisite craftsmanship, featuring a perfect balance of color, aroma, taste, and appearance.clearly distinguishing between salty and sweet flavors, tender and crispy texture, vibrant colors and rich flavor, clear oil and shiny sauce, highlighting the importance of selecting shapes.

Zhang Juliroast chicken

Introduction

Panzhi Li's Roast Chicken Store is a famous local delicacy in Shenyang, founded by Mr. Zhang Juli in 1982.

Historical Culture

Mr. Zhang Juli originally came from Laizhou, Shandong Province.When he was young, his family was poor, and he grew up on the charity of many households.At sixteen, he left home to Qingdao alone as an apprentice.With perseverance and attention to detail, he quickly mastered the skills for making roast chicken.Later, with the influx of people moving to Northeast China during the Great Migration, he settled in Shenyang and found a job.

In 1982, with the warm winds of reform and opening up, Mr. Zhang Juli, who was already in his sixties,decided it was time for action.Driven by a strong spirit, he wanted to improve his family's life and resumed his young trade of processing roast chicken.Initially, with the help of relatives from his hometown, Mr. Zhang Juli set up a makeshift workshop in an abandoned space,building three simple rooms. This temporary small workshop was born.

Despite its humble origins, Mr. Zhang Juli did not slack off on any step of the process.From live chickens to finished products, he strictly followed seven steps.Generous in ingredients, fully cooked chicken, fragrance permeating through the bones.Viewing the roast chicken from an external perspective, its golden-brown color, complete and beautiful shape, tender yet not disintegrating meat.Cooking until the chicken is thoroughly tender.Reduces weight significantly, which requires more effort and costs. Mr. Zhang Juli said, "Business must be honest; one cannot prioritize profit over integrity."Throughout his career, he has been steadfast in this principle.At Dandong Gate Market, the initial stall with a handcart as its shelf and a glass cabinet gradually attracted many customers.Sales volume increased from a few dozen per day to hundreds. Currently, sales average about two thousand a day.Unified branding of Panzhi Li's roast chicken stores caught the attention of consumers.

Unlao Lin Sugar

Introduction

Unlao Lin Sugar is widely beloved in Shenyang and was popular across China during the 1990s, especially for New Year's celebrations.Main ingredients are syrup, starch, various nuts, sweet and aromatic, loved by both the young and old.Packaged with colorful plastic paper, featuring Lin Ruifeng’s portrait on the front.

Historical Culture

"Northern Sugar Master"Lin Ruifeng created this unique candy based on his lifetime of expertise in sugar-making techniques. It is a flagship product of the Unlao Lin range.This product, born in 1988, has been popular for over two decades and won numerous awards, making it a source of pride for Shenyang residents.Ingredients: white sugar,grape

sugar,milkcondensed milk,cocoa,peanutrice,and other unique textures, sweet without being cloying, soft and hard to taste, suitable for all ages.Unlao Lin Soft Hearted Candy is another masterpiece by Master Lin Ruifeng. It was the first in China to use mechanical shaping for soft candies with "Unlao Lin" text as a patented design.

Shenyang Li Lian Guismoked meatbigbun

Introduction

Li Lian Gui's smoked meat is brownish-red, clear and translucent, not greasy but not dry. Its smoke aroma permeates the entire day.

The big bun has a golden-yellow surface, round like a full moon, crispy on the outside and soft inside with rich flavor.It is served with house-made soy sauce and scallions, or a bowl ofmilletgreen beanlargedateporridge,enhancing the dining experience.It aids digestion, relieves bloating, strengthens the stomach, promotes appetite, and is a unique blend of deliciousness and medicinal value.According to the State Administration for Market Regulation, the trademark holder (including goods and service trademarks) of "Li Lian Gui" is the Fourth Ping Li Lian Gui Flavor Big Restaurant.

Historical Culture

Li Lian Guismoked meat big bunoriginated from Liudu County in Hebei Province, where the original Li Lian Gui was born in 1908 by Li Lian Gui.peartree

Li Lian Gui moved to Liedu after being a vagrant and opened a small restaurant there.An elderly doctor named Gao Pinzhī revealed the family-secret recipe for smoking meat using Chinese herbs to Li Lian Gui.With the guidance, Li Lian Gui meticulously studied each step: ingredient selection, slicing, seasoning, dough preparation, fire control.

Li Lian Gui's smoked meat is brownish-red, clear and translucent, not greasy but not dry. Its smoke aroma permeates the entire day.The big bun has a golden-yellow surface, round like a full moon, crispy on the outside and soft inside with rich flavor.It complements soy sauce and scallions, or a bowl ofmilletgreen bean

large

dateporridge,enhancing the dining experience.

It aids digestion, relieves bloating, strengthens the stomach, promotes appetite, and is a unique blend of deliciousness and medicinal value.

Since the 1950s, national leaders such as Deng Xiaoping, Chen Yun, Li Xuefeng, Yang Shangkun, Li Fuchun, Liu Lan Tao, and Li Peng have tasted his smoked meat buns.

Currently, there are over ten varieties in the Li Lian Gui flavor series.Franchise outlets of the Li Lian Gui Flavor Restaurant are distributed across more than ten provinces and cities, including the 133rd in Songyuan.

Li Lian Gui's smoked meat buns have gained international recognition, making its brand known worldwide.PreparationSmoked Meat PreparationIngredients60 grams, 250 grams of scallions, 50 grams of star anise,ginger100 grams.The time required also depends on the amount of soup, so adjust accordingly.

Step-by-step instructions

1 When buying meat, select high-quality meat.Do not choose over-aged pork.Pork that is too old turns a blackish color when smoked;pork that is too tender lacks fragrance.The ideal choice is neither too old nor too tender.To distinguish between the two: in aged pigs, lean meat appears deep red or purplish; in very tender pork, lean meat is pale pink; and in properly aged pork, it is a light pink color.2 After purchasing the meat, use tweezers to remove any hair, then remove the bones and cut the meat into rectangular pieces, each weighing approximately 1.5 catties (about 750 grams).Then rinse with warm water.This process is known as acid release.

The temperature for acid release should vary according to the season and indoor temperature: use water around 15°C in spring and autumn, about 8 hours; in winter, use water between 30-45°C, for about 10-12 hours; and in summer, use cold water, for about 6 hours.Afterwards, manually wash the meat for about 20 minutes.This ensures that both internal and external impurities are removed.Use a knife to scrape off the skin until white foam appears.Only then will the smoked meat be of excellent color and flavor.3 Place the soup used for cooking the meat in a pot, add 3-4 catties (about 1.5 kg) of blood water, and adjust according to the amount of soup.Boil until the foam on top is completely removed, then add seasonings, boil for 10 minutes, put the prepared meat into the pot, and cook.4 After the meat starts boiling in the pot, flip it several times.Then use a wooden stick or cloth to press down so that it does not float out of the soup.Avoid uneven cooking by flipping and rearranging periodically.At first, use strong fire; after about half an hour, lower the heat for another 40 minutes. Then lift the cover, adjust the position of the meat inside to ensure even cooking.

Press down again with a stick or cloth and cook using gentle heat.After about half an hour, check the doneness by lifting the cover.If done, remove it; if not, continue cooking for a bit more.If properly handled, you can take it out in one go.

5 Smoking process.Remove the meat from the pot and drain off excess fat using an iron rack.Heat a roasting oven or large pan until hot. Add 1-2 ounces of sugar to the pan, raise the rack, place it inside, cover, and smoke for about three to four minutes.Once you hear popping sounds, remove promptly.The smoked meat is now ready.6 Characteristics.The skin color is golden yellow and transparent; fatty parts are tender yet not greasy;lean parts are soft and fragrant, very tasty and not tough.In winter, it can be used to drink beer without causing stomachache or diarrhea;in summer, it remains fresh for a week.

Dough preparationSpring and autumn: use water around 30-20°C. Adjust the temperature slightly based on the strength of the dough; add salt as needed.In summer, use cold water; in winter, use water between 30-45°C.Adjust the amount of water according to season and quality of flour.Usually mix with 50%-60% of the required water, then let it rest for 10-30 minutes before using.2 Make lard.

Use oil from cooking, add 90 grams of salt per pound (about 500 grams), a little Sichuan pepper powder, mix with flour to form a paste.Roll the dough into a long strip and divide it into smaller pieces. Use an rolling pin to flatten each piece into a thin rectangle about 0.5 cm thick.Spread lard on top, about 0.1 mm thick, stretch and fold into a square.Pinch one end to form the base; repeat at the other end to seal it into a flat round pancake.3 Frying pancakes.Ensure uniform heat during frying.First fry the bottom side, brush with oil when bubbles appear, flip over and brush again, then cover.

About one minute each side, until golden and crispy on the outside and soft inside, with layers separated as thin as paper.

4 If there is no lard oil, you can make substitute cooking oil.Using 1 pound of pork or vegetable oil, add 10 grains of Sichuan pepper, 8 grams of star anise, 10 grams of black pepper, and 50 grams of fresh ginger.Heat the oil until the seasonings are dry, remove from heat immediately and strain out the seasonings. This produces a similar substitute oil.DumplingsIntroduction to Oldbian DumplingsOldbian dumplings are a famous local specialty in Shenyang with a long history of over 180 years.The main reason for its enduring fame is due to the meticulous selection and preparation, unique shape, and delicious taste. The key lies in filling preparation and dough making.

Renowned artist Ma Baolin enjoyed Oldbian dumplings immensely, praising them highly, and wrote an inscription: "Oldbian's dumplings are number one under heaven."Using the oil from boiling, add 90 grams of refined saltand a little, then mix in flour.Stir until it forms a paste.Knead the mixed dough into long strands and divide them into small segments.Then stretch them with an rolling pin to thin sheets about 0.5 centimeters thick.Spread su on top, approximately 0.1 millimeter thick, then stretch and fold it into a square shape.Pinch one end to make the bottom thinner;then pinch the other end and seal them together to form a pancake.3,

Frying the pancakes.The fire must be evenly heated.First, fry the base, then brush with oil; when small bubbles appear, flip it over, brush again, cover the pot.After about one minute, flip and brush with a little more oil, cook for another minute or so, until fully cooked.Pay attention to the fire control, as strong heat will make them too sweet, while weak heat makes them hard; only appropriate heat results in soft, flaky pancakes that are crispy on the outside and tender on the inside.4,

If there is no oil from boiling, you can use this oil instead.Method: Use one pound of or soybean oil as a standard, add 10 grains of, 8 grams of, 10 grams of, 50 grams of, and 20 grams of.Pour the heated oil over these ingredients until they are dried up; remove the ingredients and you will have a similar oil to the one from boiling.Cooking instructionsOld Border

Dumplings

IntroductionOld Border dumplings are famous both at home and abroad, being a unique of Shenyang. With a history of over 180 years, the creation has lasted from its inception.

The Old Border dumplings gained widespread fame primarily due to their meticulous selection of ingredients, precise preparation, distinctive shape, and flavorful taste, especially in terms of the filling and dough preparation.

Master Hou Baolin personally tasted these dumplings and was highly impressed; he wrote a phrase praising them: "Old Border dumplings, number one under heaven."Prepare the filling by mixing finely chopped vegetables with3. Roll the dough into long strands and cut into small portions of 50 grams each; flatten these portions and stretch them thin before adding the stuffing, folding them to form a rectangle, then seal the ends.”

Historical culture

Ribao Jiaozi is a famous snack in Shenyang.It was introduced to Shenyang from Hebei Province by Bian Fu in 1828.After stir-frying minced pork, it is simmered withchicken brothorbone brothto makesteameddumplings.Ribao Jiaozi uses high-quality ingredients and has a wide variety of flavors.

Ribao Jiaozi is a famous local specialty in Shenyang with a long history, dating back to more than 160 years.In the eighth year of Daoguang during the Qing Dynasty, there was a man named Bian Fu from Renqiu County in Hebei Province who came to Shenyang for business and set up a stall at Xiaojin Bridge.Although the shop had a simple appearance, it became popular due to its unique flavor and was well-received by people.Ribao Jiaozi is known as stir-fried filling dumplings because of the stir-fried meat filling, but since the owner's surname is Bian, people often call it Old Bian's Jiaozi.Old Bian's Jiaozi has three branches in Shenyang managed by Bian Fu's descendants: Bian Yue, Bian Yi, and Bian Lin.As the business expanded, the enterprise improved its operations, evolving into a professional dumpling shop with modern facilities and detailed division of labor.

Ribao Jiaozi is famous for its thin yet full dough skin, tender meat filling, fresh flavor, and rich but not greasy taste. Visitors from near and far all want to try it.In 1964, Comrade Deng Xiaoping visited Shenyang and tasted the dumplings made by Bian Lin. After eating, he said happily: "Old Bian's Jiaozi has its unique characteristics, they should be preserved."In summer 1981, famous Chinese artist Hou Baolin visited Old Bian's Jiaozi shop. He enjoyed it so much that he wrote eight large characters: "Bian Family Dumplings - Number One in the World."”

Preparation

Ribao Jiaozi is well-known because of its meticulous selection and preparation, unique shape, and delicious taste.

Mixing filling: First stir-fry minced pork, then slowly cook it with chicken broth or bone broth to allow the soup to seep into the meat, making it swollen, loose, and juicy, enhancing its freshness.Also, seasonings are added according to the season and people's taste preferences.

Dough preparation is also distinctive: use fine flour mixed with a little lard and hot water.This makes the dough soft, strong, and transparent.Ribao Jiaozi can be steamed or boiled, but it can also be baked or fried.Clarus

SausageIntroduction

The history of Clarus dates back to the early 19th century. After the Russo-Japanese War in 1905, Russian brothers Ledlov fled Russia to Northeast China's Harbin and started selling homemade sausages as a livelihood. Due to its unique taste and convenience, it was widely loved by people in Northeast China.

In 1917, one of the brothers, Little Ledlov, opened a branch in Shenyang's Peace District near the intersection of Zhonghua Road and commercial restaurants, continuing family business until the early days after liberation. During Sino-Soviet cooperation, they were favored by Soviet experts who designated them as exclusive suppliers, thus gaining their name "Clarus" which means "big sausage" in Russian.

Maa FamilyBaozi

Introduction

Maa Baozi is a special snack unique to Shenyang. It was created by Ma Chun in 1796.Use hot water to make the dough and corn flour as the secondary ingredient.Select meat from three parts of the cow: waist, purple cover, and three forks, then grind it into a filling.Add seasonings and soak with clear water, mix without kneading. While sealing, leave the big opening.It has characteristics such as shiny skin, strong texture, loose filling, and rich flavor.Historical cultureMaa Baozi dates back to 1796 when it was first created by Ma Chun, making it over 200 years old.Initially, there were no storefronts; the family would sell from a handcart. After the business improved, in 1828, Ma Chun's son opened two simple shops at Xiaoxi Gate.

Maa Baozi gained popularity due to its strict ingredient selection and detailed preparation process, earning it a loyal customer base over the years.

By the late Qing Dynasty (19th century), Ma Baozi had become well-known in Shenyang. After several relocations, the current shop was established in 1961 with technical guidance from the fifth generation descendant, Ma Jiting.Maa Baozi's unique preparation: Use hot water to make soft and elastic dough, use rice flour as a secondary ingredient for looseness without sticking; select meat from three parts of the cow (waist, purple cover, and three forks) which is fresh and delicious.Filling preparation requires removing tendons, grinding the meat finely, soaking with clear water, mixing seasonings but not kneading to form a loose filling. The buns are wrapped without leaving big openings, shaped like wooden fish when cooked; the surface is shiny, soft, full of meat, and delicious.Shaped like blooming peonies, it whets the appetite.Return Shenyang

Introduction

Return Shenyang is a traditional Muslim snack in Shenyang. It originated from a family named Jin who started a bakery during the Qing Dynasty, specifically at Mid-Autumn Festival.Due to poor management, business was slow until one day when a government messenger came into their store and found the newly created food item unique and delicious. The item gained popularity and became famous as "Return Shenyang."Historical cultureIn 1872 during the Qing Dynasty, Jin family operated a bakery in North Gate of Shenyang. Business was not going well on a particular Mid-Autumn Festival day when a government messenger came in.He tasted the newly created item and liked it so much that he ordered more for the local authorities. The food gained rapid popularity, and the shop flourished.Return Shenyang is made by rolling out dough into thin sheets, filling them with meat or vegetable mixtures, folding them twice, and sealing the ends to form a rectangle.

Preparation

Step 1: Mix 500 grams of flour with 250 grams of water and a little salt for dough preparation.

Step 2: Mix beef, mutton, and seasonal vegetables finely. Add chopped onions, ginger, MSG, and other seasonings to form the filling.

Step 3: Roll the prepared dough into long strands and cut each piece weighing about 50 grams. Flatten them, stretch them thin, apply filling, fold twice, then seal both ends forming a rectangle.

Step 4: Heat oil in a pan and fry both sides of the buns until golden brown.The result is golden-brown, crispy on the outside with tender meat or vegetable inside.Old Mountain HaichengPie"Lao Shan Jie Pie Shop" was established by Mao Shanshan in 1920 in Hai Cheng City's Huoshen Temple Street.Mao Shan took his surname and named the shop Lao Shan Jie. In 1939, the pie shop moved to Shenyang.

Preparation

Warm water is used for dough preparation, combining pork and beef as a mixed filling.

Various spices are simmered to extract juice to enhance flavoring of the filling.

Vegetable fillings vary with season; use bean sprouts among others.Mixed fillings are prepared in advance.4. Place the uncooked dumplings in a hot pan with oil and fry on both sides until they puff up, then serve.Characteristics: golden brown color, crispy skin with tender filling, fresh and aromatic taste.Old Mountain's

Pie Shop

Introduction"Old Mountain Pie Shop" was established by Mao Shanqin in 1920 on Fire God Temple Street in Haicheng City, Liaoning Province.

Mao named his shop Old Mountain Pie Shop using the character mountain ( ) as a reference. The pie shop moved to Shenyang in 1939.Preparation

Use warm water to make dough, and prepare beef and pork filling.

Cook various spices for seasoning the filling.Vegetable fillings are adjusted according to seasonal produce like

Specialty cuisine

Combine fresh mutton with heart, liver, lungs, intestines, and other organs, slice them into strips, boil them in water, then add seasonings for eating.This dish is flavorful and widely liked by people.Inner Mongolia flavor soup, known as mutton tripe.Use ，Scald, burn, and clean the and,Leekclean the with boiling water, then clean heart, liver, intestine, etc. thoroughly.CucumberAdd water to the pot and add the main ingredients along with, boil until foam appears, continue cooking until the aroma is released, meat and bones can be separated, and other ingredients are tender.Green pepperCook in oil heated by frying onions, garlic, and chili peppers; then add soup from boiling mutton bones and water along with appropriate seasoning, cook until thickened and well-flavored.PumpkinServe with white steamed bread and.CeleryThis soup is fresh, spicy, rich, and not fishy; it is very popular among the public.Chinese cabbageand prepared, making the filling a harmonious mix of meat and vegetables, with rich and subtle flavors. High-grade products may includeShark fin,Sea cucumber, large shrimp,Dried shrimp,Chickenas the filling ingredients to further enhance the taste.The finished pastry is round and golden, with a crispy yet tender crust, and a soft and fresh filling that exudes fragrance.Accompanied by garlic sauce,chili oil, mustard paste, etc., it tastes even more delicious.AccompanyingEight-treasure porridgeis refreshing and flavorful.

Porridge roll

Introduction

Porridge roll, also known as "eating a rolled porridge," "eating poor porridge," or "eating vegetable dumplings."Leaves of Chinese cabbage, pickled vegetables, etc., are placed in the palm of your hand. After that, already cookedrice(formerly mainly with millet), stir-fried vegetables, and scallions, along with fermented bean paste, are placed on top. The leaves are then folded or wrapped into a long roll shape to be eaten by hand.This method was recorded in the Ming Dynasty's Liu Ruo Yu's "Zhuo Zhong Zhi." It states: "With various lean and fatty meat pieces, minced ginger and garlic finely chopped like beans,mixed with rice, wrapped in large lettuce leaves, it is called a 'porridge roll.'" Gradually, this practice became a folk custom and was absorbed by the Manchu people. It has formed a unique food of the Manchu ethnic group and continues to be passed down to this day.Cultural HistoryThere is a legend about the origin of eating porridge rolls. During one of his sieges, Nurhachi, the old Khan, brought his Eight Banners army out of the city and surrounded Fushun.The people inside the fortress prepared meals for them every day.

After winning the battle and taking over Fushun, Nurhachi did not order a rest. Instead, he ordered his troops to continue pursuing the Ming army.

By coincidence, when the army started marching, they were just finishing their meal.Faced with military orders, they could neither eat nor throw away the food.A clever wife of one of the soldiers saw that her hungry comrades-in-arms were about to leave. She thought quickly and said: "Let's bring the rice with us for the journey."But how would they carry it? The soldiers looked at each other, wondering where she got this idea.The wife washed some wilted cabbage leaves, laid them out flat, placed a spoonful of cooked meat and vegetable rice on top, wrapped it up, and gave one to each soldier as a large vegetable dumpling.The soldiers were surprised by her wisdom. They thanked her and rushed off.Facing hunger, Nurhachi did not allow his troops or himself to eat. He was hungry too.When they marched for several miles, it started raining heavily.The Khan and his troops were exhausted and very hungry.They halted to cook a meal. But the ground was still wet from the rain, so they couldn't make any food.

In this desperate situation, some of the soldiers who had porridge rolls offered them to Nurhachi.Holding one in his hands, the Khan munched happily and said: "This is delicious when hungry."He praised the clever wife, saying that such food could help them avoid hunger during their journey.From then on, whenever there was a military campaign, the Khan would have people make these rolls for his troops to carry with them.This custom became common among the people and turned into a unique Manchu delicacy passed down through generations.PreparationLeaves of Chinese cabbage, pickled vegetables, etc., are placed in the palm. Add already cookedrice (originally mainly millet), stir-fried vegetables, scallions, fermented bean paste, and fold or wrap into a long roll shape to be eaten by hand.Alternatively, it can be wrapped into a ball shape for hands to hold while eating.The choice of leaves, rice, and ingredients often varies with the season.Whole mutton soupIntroduction

Whole mutton soup is a specialty of the Mongolian people. It involves cutting fresh lamb and other parts like heart, liver, lungs, and tripe into strips and cooking them in water, then adding various condiments to enjoy.Its taste is delicious and favored by many.

Known as lamb offal stew in Inner Mongolia, it primarily uses

sheep head, hooves, and other organs as main ingredients, with additional spices added.The meat parts are cleaned after being scalded, removed of fur, and thoroughly washed. The main ingredients are put into a pot with water, along with condiments like star anise, fennel, salt, etc., simmering until they are tender and the aroma is released.

In the soup pot, add sheep fat and heat it up. Use scallions and garlic to stir-fry first, then add meat broth from lamb bones and water along with appropriate seasoning. Once boiling, add the main ingredients and cook until the soup is rich and flavorful.

It is typically served with steamed buns and cilantro.

The flavor is fresh, spicy, rich, and not greasy, greatly enjoyed by the masses.Special delicacies,involve slicing fresh mutton along with offal such as heart, liver, lungs, and intestines into strips, boiling them in water, then adding various seasonings for consumption.Their flavor is delicious and appealing, greatly loved by people.

Inner Mongolia style soup dish,commonly known as sheep's head soup or,,head, hooves, offal are the main ingredients,with additional ingredients added to cook.The head and hooves' hair are cleaned through boiling, roasting, and scraping,the stomach is boiled to remove hair, while heart, liver, intestines, and other offal are separately washed, soaked, and rinsed clean.In a pot, add water with the main ingredients and seasonings such as fennel seeds, cassia bark, and salt, then simmer until foam rises; continue cooking until fragrant,when the bones of head and hooves can be separated from the flesh, and all other offal is tender.Transfer cooked ingredients to a pot with melted mutton fat, sautéed with, garlic, and chili peppers, add broth from boiling sheep bones and more water as well as salt,bring to a boil then simmer until the soup becomes thick and flavorful.Served with steamed white bread and chopped cilantro.,it is enjoyed this way.This soup is fresh, spicy, rich, and not, greatly loved by the public.