Dongliao is adjacent to the Liao Dong Bay, with extremely rich marine products.Prawns,crabs,quill-shells,and jellyfish are not only delicious seafood but also local specialties that can be purchased when traveling in Dongliao.Flavorsome snacks and delicacies in Dongliao include:Xingcheng Whole Lamb Banquet, ancient city banquet,dried bean curd from Hongluoxian,Suizhou donkey pulled small beans,mung bean curd,Chinese chestnuts,pearl millet porridge,etc.Main snacks in Dongliao include:crabs,chestnuts,

millet porridge,Northeastern hotpot,Huliao crabs, stone-ground bean curd, Huliao prawns, dried jellyfish, quill-shells, Xingcheng red king crabs.Northeastern hotpotLiaoxiHotpots, also known as pots, were originally exclusive to the Qing Dynasty imperial kitchen.The way of eating hotpots is varied and, a special favorite in Northern China during winter.There are two common ways to eat them in Dongliao: one is slicing meat (pork, beef, mutton, fish, shrimp, etc.) and dipping it in sauce while it boils; the best and most popular is boiled mutton.The other method involves using a clear soup base with various ingredients together until boiling; adding chicken or meat broth to cook on charcoal.This method results in a fresh and tender soup that can be enjoyed endlessly.In winter or early spring, hotpot is almost served at every restaurant in Dongliao.

Millet porridge with chestnuts

Introduction

Millet porridge with chestnuts is most famous in Laowanzhang of Jianchang County; it's a pollution-free green food.Laowanzhang, located west of Jianchang County, is known for its beautiful scenery and is called "Little Tibet." The golden bull cave millet and the chestnut from Xinghua village are part of the region's top eight specialties.

Millet porridge made with golden bull cave millet and Xinghua chestnuts has a lingering aroma and excellent nutrition, making it hard to resist.In old times, due to its fame and rarity, only those who were nursing or elderly could enjoy it; others could only smell the aroma.Do you want to know how to make millet porridge with chestnuts?First, according to the number of people in your family, place an appropriate amount of chestnuts in a grinder (for four people, a small bowl will do). Grind while adding water and pour the mixture into a pot, repeating this process 81 times. Then clean the millet and put it in the pot until boiling.Adding various vegetables like potatoes or green beans can also be done according to taste.Because chestnuts are toxic, green beans help detoxify.For children or elders, you can grind the millet finely for a smoother texture with more fragrance.

Cultural history"Porridge" is the beginning of Chinese cuisine; with clay pots came porridge.It is said to be "the best food to nourish people," as mentioned in Lu You's poem, which states that it benefits health and can even make one immortal.The traditional method involves eating a large bowl of porridge every morning after an empty stomach. The nutrients are easily absorbed, making the body stronger and healthier.Fermented tofu

Almond and Millet Porridge

Any visitor to Huliao or Suizhou should try fermented tofu from Suizhou. Today, it has become a famous local delicacy in Huliao.

It uses high-quality soybeans and mineral-rich Taolin spring water, processed with traditional methods.Nutritional value:Rich in various amino acids and trace elements, it is low-fat and calcium-rich while being non-glycemic. It is a pure green health food.Characteristics:

It has a soft, smooth, and fresh taste with a delicate flavor and a color like jade.Regular consumption can enhance one's body and beauty; it is a rare delicacy.

Roasted prawns

First, place an appropriate amount of apricot kernels in the grinder according to the number of people in your family (about a small bowl for four people). Grind while adding water, then pour the apricot kernel liquid into a pot and bring it to a boil. Repeat this process 99 times (elders say this can detoxify the apricot kernels), then wash the millet and put it into the pot to continue boiling until the porridge is made.Huliao prawns are locally produced sea shrimp that are used for roasting. They are a popular local specialty.Characteristics:The shell is thin and transparent, with females in greenish-blue and males in orange-yellow.Nutritional value:Prawns:Prawns are rich in protein and calcium, stimulating the appetite and benefiting the kidneys.Eggs contain abundant high-quality protein; 100 grams of eggs provide about 12.7 grams of protein. Two prawns can be equivalent to 150 grams of fish or lean meat.

Preparation

Ingredients:Main ingredients: 14 large prawns, 300 grams of egg white.Seasonings: 150 milliliters of shrimp oil, 25 grams of cooking oil, 25 grams each of garlic and ginger, 7 grams of monosodium glutamate (MSG), 5 grams of salt, 1 gram of black pepper.Process:”

(1) Prepare the prawns. Remove the head and tail, peel off the shell, make a cut down the back without separating it, remove the sand intestine, then gently pat with a knife to loosen the flesh.

Marinate with garlic and ginger juice, cooking wine, MSG, and salt for seasoning.

(2) Place the marinated prawns in a pot filled with shrimp oil. Bake at 150℃ for about 8 minutes (until you hear the oil sizzling).(3) Beat the egg whites until foamy, pour over the prawns, and bake again for about 2 more minutes.

Pour the cooking oil on top, sprinkle with garlic and black pepper. Done!Seafood from XingchengXingcheng's seas are rich in fish, shrimp, crabs, clams, jellyfish, and over 60 species. Notable seafood includes fresh fish, prawns, jellyfish, and others that have long been popular both domestically and internationally.

Fermented tofu from Hongluoxian

Hongluoxian fermented tofu is a specialty in Huliao known for its "dry, thin, and fine" quality. The term "dry" refers to the firmness of the tofu; "thin" means each piece is paper-thin; and "fine" implies it contains no bean dregs.

These characteristics make it delicious whether eaten raw or cooked in various ways.

Grilled prawnsRegular consumption has health and beauty benefits, making it a rare delicacy.

Large prawns are commonly found along the coast of Huliao. They are a major breed among coastal regions in China.

Characteristics:

The shell is thin and transparent, with females greenish-blue and males orange-yellow.

Nutritional value:

Prawns contain abundant protein and calcium, promoting appetite and kidney health.

Eggs: 100 grams of eggs provide about 12.7 grams of high-quality protein; two prawns can be equivalent to 150 grams of fish or lean meat.

Preparation:

Ingredients:Main ingredients: 14 large prawns, 300 grams of egg white.Seasonings: 150 milliliters of shrimp oil, 25 grams of cooking oil, 25 grams each of garlic and ginger, 7 grams of MSG, 5 grams of salt, 1 gram of black pepper.

Process:：

(1) Prepare the prawns by removing the head and tail, peeling off the shell, making a cut down the back without separating it, removing the sand intestine, then gently pat with a knife to loosen the flesh. Marinate with garlic and ginger juice, cooking wine, MSG, and salt.(2) Place the marinated prawns in a pot filled with shrimp oil. Bake at 150℃ for about 8 minutes (until you hear the oil sizzling).(3) Beat the egg whites until foamy, pour over the prawns, and bake again for about 2 more minutes.

Pour the cooking oil on top, sprinkle with garlic and black pepper. Done!

Ingredients:

Main ingredients:

14 shrimp, 300 grams of egg white.

Seasonings:

150 grams of shrimp oil, 25 grams of cooking oil, rice wine, 25 grams each of chopped green onion and ginger, 7 grams of monosodium glutamate (MSG), 5 grams of salt,1 gram of black pepper.Process:(1) Prepare the shrimp.Keep the heads on the shrimp, remove the tails, peel off the shell, split from the back without cutting it in half, clean out the sand vein, lightly pound with a knife to loosen and place in a bowl. Add green onion and ginger juice, rice wine, MSG, and salt, mix well and marinate.(2) Place the marinated shrimp in a glass bowl filled with shrimp oil, put it into an oven preheated to 150℃ for about 8 minutes (until you hear the sizzling sound). Take out.(3) Beat the egg white and pour over the shrimp. Put it back into the oven for another 2 minutes or so, then remove, drizzle with oil, sprinkle with green onion and black pepper.

Xingcheng Seafood

IntroductionThe waters off Xingcheng are rich in fish, shrimp, crab, shellfish, jellyfish, etc., among which fresh fish, prawns, jellyfish, mixed color clams, jellyfish skin, etc. are top-notch seafoods with a long history and reputation, selling well both domestically and internationally.

Hengluoxian Dry Tofu

Introduction

Hengluoxian dried tofu is one of the famous dishes in Huiliao cuisine. The town of Hengluoxian at the foot of Hengluoshan Mountain is renowned for its production of dry tofu, known throughout East Three Provinces. Whenever visitors come to this market, they always have a taste.

Hengluoxian dried tofu is famous for being "dry, thin, and fine."

The term "dry" refers to the tofu being pressed tightly with no moisture; "thin" means each piece of tofu is as thin as paper; "fine" indicates that there is no soy residue in it.These three characteristics - dry, thin, and fine - are what make Hengluoxian dried tofu unique.No matter how you eat it, the Hengluoxian dried tofu tastes great.

Wrapping dried tofu with scallions is most famous, stir-frying dried tofu with chili peppers has a distinct flavor, chilled cucumber salad with dried tofu cools and refreshes on hot days, while braised pork with dried tofu can make you sweat profusely on cold days.

Dried tofu is suitable for all ages and easy to eat, so it can be served at any table.

In the restaurants of Beidaihe, visitors from Hengluoxian bring their own dried tofu, which attracts a lot of attention from passersby who are eager to try it.People who come to the market in Hongluoxian must try a plate of Honglouxi dry tofu.

"Honglouxi dry tofu" is known for its "dry, thin, and fine".""Dry" refers to the tofu being pressed tightly with very little water content, making it very dry and crisp.""Thin" means that each piece of tofu is as thin as paper."Fine" means that there are no bean residues in the tofu."The "dry", "thin", and "fine""refer to pressing the tofu so tightly that it has little water content, making it very dry and crisp."""Thin" indicates that each piece of tofu is as thin as paper.""Fine" means that there are no bean residues in the tofu.""is what makes Honglouxi dry tofu stand out."Honglouxi dry tofu can be enjoyed in various ways.Eating it with spring onions wrapped inside, or stir-fried with chili peppers, is particularly famous.It's a perfect accompaniment to cucumbers in a cold dish for hot weather, and a hearty meal when stewed with pork in the cold season.""Because Honglouxi dry tofu suits all ages and is easy to eat, it can be served at any occasion regardless of social status."In restaurants in Beidaihe, Honglouxi dry tofu brought by tourists from Hongluoxian often attracts a lot of attention.

People will be amazed when they taste it, instantly developing a keen interest.Stuffed Tofu Wraps with Scallions are the most famous, while Stir-fried Tofu and Pepper is the most flavorful.Cucumberis often used to make cold dishes.Cold dishescan cool you down in hot weather, and Boiled Pork and Dried Tofu can make your forehead sweat in cold weather.Since dried tofu suits all ages and is easy to eat, it can be served at any occasion.In a restaurant in Beidaihe, when tourists bring their own dried tofu, onlookers are amazed; a taste and you'll develop a strong interest.