How to make the origin of bengrou in Jining, Shandong Province?

Bengrou Bengrou is made of fresh pork belly or tenderloin with China traditional special sand Bengrou, which is carefully cooked with charcoal fire and slow fire. Pork is red and bright in color, crisp and refreshing in taste, fat but not greasy, and consumers feel full of fragrance. Dry rice is rice steamed on a steamer with local high-quality rice 50 1 in Jining, Shandong Province. The rice grains are crystal clear, like pearls, and taste sweet and refreshing.

Historical origin: containers for food. Quasi-meat: As the name implies, you must eat cooked meat now. The origin of barbecue can be traced back to the eve of liberation. At that time, the operators walked up and down the street with food on a pole, one carrying a charcoal stove and the other carrying rice on it. This method can save charcoal fire and make meat taste special.

Nowadays, Bengrou Dried Rice is not only limited to Bengrou, but also adds several special dishes: gluten meatballs, meat rolls, tofu blocks, eggs, kelp and so on, which not only enriches Bengrou Dried Rice, but also adapts to the eating habits of modern people.

"Benrou": Big size is a remarkable feature. Meat is fat but not greasy. Although the taste is simple and beautiful, it seems straightforward, overwhelming all the fancy feelings.

"Meat roll": It is made by rolling meat with bean curd skin. The product not only has the characteristics of delicious taste and good taste, but also has rich nutritional value.

In addition, there are "eggs", "shredded bean curd", "tofu block" and "Four Joy Meetballs", all of which are heated in cook the meat's old soup, interacting with each other and bringing out the best in each other, forming a unique taste that is completely different from eating alone.

In today's dazzling array of food, Bengrou dry rice is still loved by most Jining people, and Bengrou dry rice has also been continuously developed and grown, and now it has become the leading specialty of Jining.