Jinzhou is one of the cradles of ancient culture in western Liaoning, shaped through the development and construction by early inhabitants.

FeaturesSnacksInclude: Loach, pot-sticking, grilled lamb hooves,premium roasted pigeon,Yixian whole lamb roast, Jinzhou barbecue, Jinhua roast chicken,Jinzhou mixed small dishes, water buns,Beizhen pig es,smoked chicken, carbon-grilled carp,grilled tender tofu,Islamic roasted pancake,green tea with flour, roasted whole bull, fried qianzi, Gaojia roasted pigeon, Baijia pot-sticking,dried salted meatIntroductionDried salted meat is a local specialty in Jinzhou, Liaoning Province, and is very popular among people.Preparation methodRaw materials: 100 kilograms of selected pork, 100 grams of nitrate,2.5 kilograms of refined salt, 2 kilograms of white wine, 20 grams of cloves, 200 grams of Sichuan pepper,2 kilograms of sugar,50 grams of chili powder,300 grams of monosodium glutamate, fresh ginger 500 grams.

Pork fat

Preparation method: 1. Select pork and add nitrate, refined salt, white wine for kneading, repeatedly until all ingredients are evenly mixed with the meat. Marinate for about 20 hours to make the meat appear bright red.

2. Pour lard into a pot and heat until it melts. When the oil temperature reaches 120°C, add pork slices and fry on low heat; after 40-50 minutes, remove when all moisture has been fried out.

3. Boil 15 kilograms of water in a pot, add cloves, Sichuan pepper, sugar, chili powder, ginger, and monosodium glutamate, then stir well before adding the fried meat slices, stirring for 5-10 minutes, then remove and drain the excess moisture.

Product characteristics: 7 mm thick slice,with a tangy red outer layer having sugar juice, sweet and fragrant.Water-filled bunsIntroductionWater-filled buns are similar to soup buns. They have four features: thin skin, watery filling, white color, even pleats, and rich flavor without being greasy. Water-filled buns are widely known in Northeast China, with the most famous being those from Goubangzi in Jinzhou City.Cultural historyThe founder of water-filled buns was Yang Shu, also known as Peilin. In about 1927, he moved to Goubangzi from Ninger County, Hebei Province due to poverty.Initially, he rented two small rooms on the street and made only steamed buns and glutinous rice cakes. Later, he changed it into a bun shop.Yang Shu was agile in his work and skilled in technique, also good at learning from others' strengths. He frequently exchanged experiences with pastry masters from outside, soon mastering the characteristics of Tianjin buns, Kaifeng buns, and Baoding buns.Based on this foundation, he developed and innovated to form a unique style.In terms of seasonings, he preferred sea,,;in meat materials, pork from the front shoulder was used, with appropriate fat content for a fragrant taste;in preparation, broth was replaced by chicken stock to enhance flavor.As his business thrived, Pang Shou invited Yang's first disciple Li Weiguo at high cost in 1939. Pang opened his own water-filled bun shop.The two shops competed and each had its advantages.After the founding of the People's Republic of China, this traditional snack flourished.Today, Goubangzi water-filled buns remain a top delicacy in traditional snacks, attracting visitors from all over.Preparation methodBasic ingredients (by weight): 100 parts of lean meat, 1-2 parts of dried shrimp, 1-2 parts of monosodium glutamate, 10-13 parts of fresh ginger, 2-3 parts of soy sauce paste, 0.2-0.3 parts of chili powder, 10-12 parts of green onions, 0.2-0.3 parts of sesame oil,18-20 parts of dark soy sauce, and 20 to 40 parts of chicken stock.

Fine flour

Introduction

Water-filled buns, similar to potstickers, are known for their thin skin and watery filling. They are white in color, have even pleats, are greasy yet not oily, and taste fresh. This type of bun is widely popular in Northeast China, with the most famous being those from Goubangzi, Liaoning.

Historical Culture

The founder of water-filled buns was Yang Shu, whose courtesy name was Peilian. Around 1927 (Republic of China Year 16), he left his hometown in Ninghe County, Hebei Province to escape famine and settle in Goubangzi Town.Initially, he rented two small rooms on the street and specialized in makingdatessteamed buns,glutinous ricecakes,sweet ricecakes. Later, he transformed into a bun shop.Yang Shu was skilled with his hands and had excellent craftsmanship. He was also good at learning from others to enhance his own skills.He often exchanged experiences with other pastry experts outside the town. Soon, he mastered the characteristics of Tianjin buns, Kaifeng buns, and Baoding buns.On this basis, he developed and innovated, eventually forming a unique style.In terms of seasonings, he preferred usingsea cucumber,scallops, andshrimp paste. The meat was made from pork belly, which was well-balanced in fat and lean, making it soft and fragrant to eat.；In preparation, he abandoned bone broth and instead mixed the filling withchicken stock,enhancing its flavor even further.Therefore, his business flourished. By 1939, Pang Shoushan saw Yang Shu's bun shop thriving and hired his first disciple, Li Weiguo, for a high price to start the Pang family water-filled buns.The competition between these two shops was fierce, each having its own advantages.After the founding of the People's Republic of China, this traditional snack flourished.Today, Goubangzi water-filled buns remain a top delicacy in traditional snacks, attracting visitors from all directions.Preparation

The basic composition (by weight) is 100 parts lean meat,

1-2 parts dried shrimp,1-2 parts monosodium glutamate,10-13 parts fresh ginger, 2-3 parts fermented bean paste, 0.2-0.3 parts Sichuan pepper powder, 10-12 parts green onions, 0.2-0.3 parts sesame oil,18-20 parts soy sauce, and20 to 40 parts chicken stock.The dough is light and crispy, the beef filling is savory,Ninety to one hundred portions and an appropriate amount of water.The preparation method involves grinding lean meat, fresh ginger, and spring onions, then mixing them with shrimp, monosodium glutamate (MSG), soybean paste, Sichuan pepper powder, sesame oil, and soy sauce to make the meat filling;Then mix the stuffing with chicken broth to achieve a loose consistency;Take 30 to 36% of the fine flour by weight and ferment it into dough, then alkali-activate some of the remaining fine flour using an appropriate amount of alkali water. Mix the activated dough with warm water to form another dough, then combine both types of doughs to create round dough sheets;Take a portion of the stuffing and wrap it to make water-filled buns;Steam themuntil they are cooked or freeze them after cooking for quick-frozen water-filled buns.The advantage is thin skin with loose filling, white color, fresh taste, neither greasy nor oily.

Griddle pan frying

Introduction

Griddle pan frying is a local specialty in Jinzhou, especially popular in northeastern regions of China.It was first created in 1945. Due to the main operator being Bai Rongshu, it was named "White Family Griddle Pan Frying." The characteristics are golden bottom color, shape like tiger's claws, fresh and pure taste, crisp and chewy texture, refreshing and watery, fragrant but not greasy.

Preparation

Griddle pan frying is similar to making buns in some aspects. The filling usually consists of pure pork, seasoned with scallion and ginger as additional flavoring.Typically, an appropriate amount of water should be added when mixing the ingredients for softness and a fresh taste without being greasy. A common fat-to-meat ratio is 3:7, but some also use a 4:6 ratio.Too much lean meat will make it tough.The dough is made from fermented flour, similar to how regular bun dough is prepared.The shape is likedumplings,but slightly larger. The length usually ranges between 8 to 10 centimeters.

First, add a small amount of oil to the pan and spread it evenly. When the oil is heated, place the griddle pan fried buns in the pan. After frying until slightly golden, add a little water. Reduce heat and cook for about 8 to 10 minutes before serving.

Goubangzi Smoked Chicken

Introduction

Goubangzi smoked chicken is a traditional specialty of Beizhen City in Liaoning Province. Known for its long history, unique production method, and delicious taste.

Historical Culture

The Goubangzi smoked chicken originated around 1899 during the reign of Emperor Guangxu. Legend has it that Liu Shizhong started selling smoked chickens after moving to Beizhen from Anhui Province in 1870. He improved his recipe and technique with advice from a local doctor, enhancing its quality."Chicken Smoked Liu" quickly gained popularity across Northern Liaoning.By the early 1920s, there were over ten shops selling Goubangzi smoked chicken, among which those by Du, Qi, Sun, Zhang, and Ma became famous.PreparationThe main reason for its deliciousness is due to the selection of meat and precise seasoning. It uses one-year-old roosters because their meat is tender and flavorful. Hens have too much fat in their stomachs, making them unpleasant to eat.

It involves sixteen processes from selecting chickens to smoking them.

After shaping, they are briefly soaked in seasoned broth before slow-cooking for two hours until done. They are then salted, cooked until tender and stringy, and finally smoked with oil and sugar.Muslim Fried BreadIntroductionMuslim fried bread is a specialty created by Hu Haiqiao from the Hui community in Yi County. It uses the pan-frying method.Made with precise ingredients, meticulous preparation, unique seasoning, kneading technique, and heat control, it has a golden color, crispy texture, and is both aromatic and tasty, making it a popular local delicacy and gift item.Historical Culture

This type of bread originated from elsewhere. In the pre-liberation era, Hui Hu Haiqiao came to Jinzhou North Street under an introduction to learn baking skills at Yang's Fried Bread Shop.

One day, a general with foreign friends tasted his fried bread and praised it highly. This spread the reputation of Yang's shop throughout the city.

In 1937, Hu Haiqiao opened "Muslim Fried Bread Shop" in collaboration with Ma Hede and Ma Guangtai.His skills were passed down by Ma Hede, who developed seven varieties: sweet and crispy sugar-scented bread; fragrant and crispy rose petal bread; sweet and crisp bean paste bread; crispy and rich glutinous rice bread; savory and crispy beef filling bread; salty and spicy oil salt bread; and salty and crispy salt filling bread.

These breads share the same origin but have distinct flavors.

North Town NoodlesIntroductionNoodles are a traditional Han Chinese food, mostly consumed in winter or spring. They are mainly made from toasted sesame seeds, sesame oil, sesame paste, salt, and yellow small millet flour, mixed into a thick soup.They can also be sweetened to make sweet noodles as an early morning or evening snack.North Town Noodles is a well-known local specialty despite its lesser-known fame. Its rich aroma and hot taste are highly appealing.Historical Culture

In the early hours of winter mornings, people gather around mobile noodle carts in the old town center near the temple gate. The thick but not dry, slightly thin consistency of North Town Noodles is like a warm drink that comforts the body and warms the heart.Ouyang's noodles are considered authentic; they have been passed down through generations. People prefer Ouyang's noodle cart so much that they wake up early to buy their noodles at the town center, paying one yuan per bowl.Ouyang's noodles sell quickly in a few hours, with several hundred bowls sold daily.In recent years, similar carts have appeared in larger markets under different names.steamed buns;Crispy salty sesame cakes, and salted stuffed fried cakes.These seven types of baked breads are all from the same family but have distinct flavors.North Town millet porridgeIntroduction

Millet porridge is a traditional Chinese dish that is usually consumed in winter or spring.

It is made primarily by simmering yellow

millet flourwith ingredients like sesame seeds, sesame oil, sesame paste, salt, and yellowmillet flour.Millet porridge can also be sweetened with sugar to make a dessert version, often eaten for breakfast or as a snack at night.North Town millet porridge is an old-fashioned local specialty that, though not well-known, has gained popularity in the city. It's definitely worth trying; after a few sips of this hot and fragrant drink, you'll be hooked.Historical CultureAt dawn when the sky just begins to lighten, one can see stalls selling millet porridge around the old town area, particularly during the severe winter months. The thick but not dry, mild yet rich millet porridge feels like a warm embrace, providing warmth and comfort.Zhao's millet porridge is considered authentic; it has been passed down through generations. People are willing to wake up early just to taste it from the shop at the city gate. Each bowl costs only one yuan, making it both affordable and delicious.Zhao's millet porridge sells out quickly, often selling four or five hundred bowls in just a few hours. Its popularity is evident.Nowadays, several marketplaces have stalls selling millet porridge, and new brands like Zhang's, Li's, and Zhu's have emerged with their own unique names and reputations.The elderly especially love this drink; an 80-year-old man said he has been drinking it since his youth for over fifty years.Later on, some people started renting storefronts, obtaining licenses to operate legally. They began opening shops in the "Triangle Ground" area, which gave rise to places like Yanji Roast Skewers.These places gained popularity due to their affordable and delicious food, leading to the formation of well-known streets such as Triangle Ground, Hangzhou Street, and Nanjing Road. The industry of "Jinzhou roast skewers" emerged, attracting many laid-off workers and migrant workers.As the roasting business grew, unique shops like Imperial Roast, Xiao Guo's Chicken Feet, Feishen Roast City, Wangzai Roast Skewers, and Army Spouses' Roast City began to appear. They offered distinctive flavors and emphasized their operations.

Yard-stewed bean curd

Introduction

Stuffed bean curd is a traditional delicacy in Jinzhou, known for its white color, thin skin, and chewy texture that locals love.Its ingredients are rich, with pure flavors that reflect the straightforward and honest nature of Northeastern people.

The history of stuffed bean curd dates back to three hundred years ago. It has been a common dish in daily meals ever since. Modern innovations have made it a popular restaurant dish as well.Legend says during the late Ming Dynasty, Zhan Yue from Zhejiang Province rebelled against corrupt officials and was exiled to Jinzhou by the emperor.A traitor falsely accused him to Emperor Chongzhen, who ordered his banishment to the city. There, he opened a bakery to earn a living.At that time, people were discontent with the Ming Dynasty's corruption and rose up in rebellion.Zhan Yue secretly helped these rebels by providing them with food.SpaghettiStamina brought by tea to the body.I had consulted a few times with the owner of the noodle tea stall, but he was too busy and wouldn't easily share his secret recipe for fear of competition.

Drank it several times, then got addicted; my stomach would growl if I didn't have any.Walking 15 minutes in the morning can reach the noodle tea stall. Arriving late means waiting in line.Noodle tea is a specialty of Beizhen with over hundreds of years history.A bowl of noodle tea topped with two scoops of fruit pudding, truly has a unique taste.

Beizhen Pig's Hoof

Introduction

Beizhen pig's hoof has a long history, a unique flavor, meticulous craftsmanship, made from aged broth, rich in minerals and collagen protein, etc., it is a famous local traditional delicacy."Smoked Pig's Hoof" dates back to the reign of Emperor Dao Guang during the Qing Dynasty (1824-1850).At that time, there was a small meat shop run by a father and his two sons named Yang in Beizhen city.

The father’s name is not recorded, the eldest son's name is Yang Junqing, and the second son's name is Yang Hanqing.

They were meticulous with their craft, using appropriate seasonings such as old broth, sesame oil, salt, fennel seeds,

cumin, ginger, and sugar for a sweet-smoky taste.Jinzhou Grilled SkewersIntroductionJinzhou grilled skewers have unique techniques, with both raw and cooked methods. Over ten kinds of small seasonings are used, and some ingredients are prepared with traditional Chinese herbs.Due to their skills in "dipping, brushing, sprinkling, grilling, flipping", the food is texturally strong, well-flavored, visually appealing, and never gets old when eaten.

Including over 100 varieties of meat, seafood, vegetables, among them chicken alone has seven or eight types such as wings,

necks

, claws, heads,thighs

, etc. Common vegetables like beans, eggplants, and mushrooms can also be found here.It's said that "anything from land, sea, or sky" can be grilled here.The taste is spicy and fragrant, fresh and delicious, crispy and to your liking, and the flavor can be adjusted according to personal preference.HistoryJinzhou has a long history of grilling wild game for food. "Grilled skewers" began in the late 1980s when some Jinzhou people learned from Xinjiang's grilled lamb skewers, which were popular among the public and highly profitable.Due to unlicensed street operations, they were often stopped by urban management. Later, some opened storefronts with business licenses, forming famous "grill streets" like Triangle Ground, Hangzhou Street, Nanjing Road, and more.This led to the emergence of unique and well-managed restaurants such as Imperial Grill, Xiao Guo Chicken Feet, God's Chef Grill City, Young Piggy Grill, and Army Wife Grill City.Bean Stew PancakeIntroductionPancake stewed with beans is a unique Jinzhou delicacy loved for its jade-like color, silk-thin texture, and chewiness.It features rich fillings that reflect the straightforward nature of Northeastern people.With over three hundred years of history, bean stewed pancake has become a common dish in daily meals, with innovative adaptations making it popular at restaurants as well.LegendAccording to legend, during the Ming Dynasty's late period, a man named Zhan Yue from Zhejiang Province rebelled against the corrupt government and was exiled by Emperor Chongzhen.A malicious person slandered him to Emperor Chongzhen, who then banished Zhan Yue to Jinzhou city.He opened a bakery to earn a living. During that time, people were frustrated with the Ming Dynasty's corruption and uprising was widespread.Zhan Yue secretly helped these revolutionaries by providing them meals. Meanwhile, Nurhachi was preparing to attack Jinzhou with his army nearby.After his troops were defeated, Nurhachi retreated near Zhan Yue’s bakery where he found a pot of stewed beans,potatoes

, ribs, and wide noodles waiting for him. Faced with the soldiers' hunger, Zhan Yue hurriedly covered the dough that was already rolled.

The stewed beans and pancake were steamed together, emitting a rich aroma as soon as they came out of the pot. The pancake’s white color and the ribs’ clear and dark taste enchanted the hungry soldiers.After their meal, the soldiers praised it highly. Their morale was boosted after this battle, and Nurhachi captured Jinzhou city on his second attempt.During the victory banquet, a general recited: "Stewed pancake to fill hunger, our emperor surprises with military tactics. Capture Jinzhou, the world is ours."Thereafter, Zhan Yue stayed in Nurhachi’s army and continued making this versatile dish for the troops.Thus, the recipe spread through Nurhachi's far-reaching military campaigns. It became widely known in Jinzhou city over time and soon gained popularity as a traditional delicacy favored by locals.Meanwhile, Nurhachi led his army near Jinzhou for an attack. In need of food, Zhan Yue prepared a stewed dish combininggreen beans,

potatoes,

and ribs, then placed steamed buns on top to cook together. When the buns were fully cooked and the dish was ready, the aroma spread.

The white-colored bean curd and the clear, flavorful stew attracted the hungry soldiers greatly.

After their meal, the soldiers praised it highly.Their morale rose after this meal. On the following day, they successfully captured Jinzhou City.At the victory banquet, a general recited: "Stuffed bean curd fed the hungry, our lord launched an unexpected attack. We seized Jinzhou and brought peace to the land."From then on, Zhan Yue stayed with Nurhachi's army as their cook, creating this versatile dish that served both as main food and side dish.The cooking method spread with Nurhachi's military campaign and became widely popular in Jinzhou. Over time, it evolved into a beloved local specialty.

Historical culture

It is said that during the late Ming Dynasty, Zhan Yue from Zhejiang province rebelled against the corrupt court and greedy officials.A malicious person slandered him to Emperor Chongzhen, causing Zhan Yue to be exiled to Jinzhou, an ancient city.Since then, he opened a bakery to make a living.At that time, common people were dissatisfied with the corruption of the Ming Dynasty and rose up in rebellion one after another.Zhan Yue secretly helped these rebels by providing food for them.When Nurhachi, the founder of the Qing dynasty, advanced towards Jinzhou, his army encamped near Zhan Yue's bakery to prepare for an assault on the city.During the siege, Nurhachi’s troops were defeated by the defenders. He retreated to near the bakery with a small force.Zhan Yue cooked a large pot of beans, potatoes,,pork ribs, and broad noodles for them.Due to their extreme hunger, Zhan Yue hastily covered the almost ready dough pancakes on top of the stew.When the vegetables were done cooking, the pancakes were also cooked through.The aroma from the beans and steamed pancakes immediately filled the air. The pancake was white in color, the ribs shone with a rich luster, and their taste was so delicious that it made the hungry soldiers drool.After feasting, the soldiers praised the meal without reservation.Their morale boosted, they stormed Jinzhou the next day.At the victory banquet, an advisor recited: "Steamed pancakes fed our hunger, my lord used this to surprise our enemies. We conquered Jinzhou and brought peace to the world."From then on, Zhan Yue stayed with Nurhachi's army to continue making this versatile dish.The method of making steamed pancakes spread along with Nurhachi’s troops during their campaigns.Afterward, the recipe for steamed pancakes became widespread in Jinzhou and soon developed into a local specialty cherished by the people.And the method of making steamed pancakes spread gradually with Nurhachi's far ing army.After Jian left, the method of making steamed pancakes became widely known in Jincheng, an ancient city. Not long after, steamed bean cake pancakes became a food in Jincheng and was greatly favored by the people.