Is there any famous food in Gaotang County, Liaocheng City?

Gao Tang's famous foods are: devil's meat, old tofu, Luohan cake, Xiaotun sugar lotus root, Chen Jing steamed dumplings, Qingping noodles, Qingping bean jelly, Qingping black dates and bagged chicken.

(1) Japanese meat

"Devil meat", that is, spiced donkey meat, is one of the traditional famous foods in Gaotang County. Because the donkey looks ugly, like the cow's head and horse's face in feudal superstition, it used to be called a ghost, so the villagers in Gaotang County called the processed spiced cooked donkey meat "devil's meat".

Laowangzhai Village in Yin Ji Town has been processing "devil's meat" donkey meat for 200-300 years, enjoying a long-standing reputation both inside and outside the province. The cooked donkey meat processed by Gaotang Food Factory with traditional formula and technology is packaged in modern vacuum bags and named "Gaotangzhou Donkey Meat", which is exported at home and abroad.

(2) Old tofu

Old tofu is also called bean curd brain. It is also one of the famous foods of Gaotang.

Gaotang old tofu, tofu is white and bright. Tender but not loose, oily but not greasy, spicy but not choking. From clear to not light. It smells like meat, but it doesn't smell like fish. Put it in a bowl, tofu is like snow jade, halogen is like tortoise shell amber, red is white, red and white, beans, spices, halogen, oil, spicy and five flavors are all available. Never tire of eating, with a long aftertaste.

(3) Luohan cake

Luohan cake is also one of the famous foods in Tang Dynasty, and it is also called "three cakes" with Xuan cake and stuffy cake. Luohan cake is a kind of cake. It looks like a moon cake, but it has no stuffing. The skin is soft and crisp with distinct layers. Crispy, sweet and delicious, fragrant but not greasy. Luohan cake was produced in the middle of Ming Dynasty, especially in Qing Dynasty and early Republic of China, and sold well in Jinan and Tianjin. Lohan cake ingredients and production are very strict, fine workmanship. Uses flour, oil (pig fat, vegetable oil), white sugar, essence, jujube paste, hawthorn paste and rose sauce as raw materials. When making, the dough is made of oil and flour, and then the pastry is made of flour, lard, sugar and other ingredients. Then knead the dough with leather bread, roll several layers with a noodle shaft, and divide it into pieces as needed; Then roll each piece into a circle and bake it in the oven, and you can get it when the eggs are yellow. This kind of cake is layered like a pyramid, so it is called arhat cake.

(4) Xiaotun sugar lotus root

In the old customs of the Tang Dynasty, every year on the 23rd of the twelfth lunar month, when the Kitchen God ascended to heaven, every family bought sugar lotus root, which meant to stick the Kitchen God's mouth shut and let him talk about the good things in heaven, not the bad things on earth. There are many places to make sugar lotus root in Gaotang County, and only the sugar lotus root made in Xiaotun, Qingping Town is superior. It has a history of hundreds of years. It is famous for its strict production technology and delicious taste. Xiaotun sugar lotus root is crisp, crisp, fragrant, sweet, nutritious and easy to digest, and it is a favorite food for children.

(5) Chen Jing seal characters

Chen Jing Village in Sanlipu Township has been engaged in making scorpions since the Qing Dynasty. Chen Jing Zongzi is cheap, crispy, fragrant and salty, oily but not greasy, and it is another famous food in Gaotang.

The main raw materials for stir-frying prickly heat are flour and sesame oil. Production process: add a little refined salt to the flour and stir it into soft noodles. Take it to the panel and pat it hard. When it falls into the foam-like gap and has toughness, knead it into noodles with a thickness of 1 cm by hand; Then soak the noodles in human oil for about 10 minutes, take them out and roll them with both hands according to a certain routine, from coarse to fine until the thickness is 0.2 cm, which is called wire rod. Then put it in oil, fry it, turn yellow and take it out of the pot.

(6) clean the falling surface

Qingping Town produces hollow dried noodles, also known as dried noodles. Thin as pig brown, hollow and slender, it is a traditional food in Tang Dynasty.

Its raw materials are high quality flour and refined salt. 5 kg of flour and 0. 1-0. 15 kg of salt, depending on the season, there is more salt in winter and spring, and a little in summer and autumn. After the dough is made, cover it with a wet cloth for half a day, spread it out on the chopping board and roll it into a cake with a thickness of 5-4 cm. Turn it back and forth with a knife to rub it into a strip with a width of 3 cm and rub it on the panel. When the thumb is thick, hang it on two bamboo sticks in turn and put it in the hangover pool to sober up. After waiting for 0.5- 1 hour, hang the awakened rubbing strip on a 2.5-meter-high shelf, and gently pull the bamboo stick at the lower end by hand, so it is called falling noodles.

Don't mix soup when cooking noodles, it will be ready as soon as it is cooked. With sesame oil, vinegar, monosodium glutamate and coriander flowers, it is unique, soft and delicious, nutritious and easy to digest. It is the best food for children, the elderly, pregnant women and patients.

(7) Qingping bean jelly

Bean jelly is the main cold food in northwest Shandong and one of the traditional famous foods in Gaotang, among which the bean jelly in Qingping Town is the most famous.

The main raw material of Qingpingzhen bean jelly is mung bean, which is made into starch, put into a dustpan, stirred with water to form a thick paste, then stirred with boiling water until cooked, cooled and soaked in cold water. Bean jelly is pure as jade, transparent and crystal clear.

When drinking, cut the bean jelly into long thin strips. Add carrots and pickles, garlic paste, vinegar and sesame paste, and boil the soup in cold water. Eating heatstroke prevention and cooling is nutritious.

(8) Qingping black dates

Qingping black jujube, also known as pit jujube, is carefully smoked with jujube. The production process is as follows: firstly, choose big and bright jujube with fleshy meat, put it in water and cook it until the pulp is slightly soft, then take it out and dry it. Dig a fumigation cellar, about 2 meters deep and 2-3 meters wide, and lay it 0.5 meters down at the pit mouth. Spread dried jujube on sorghum straw foil, the thickness of jujube is about 15 cm, cover the pit with a reed mat, light the sawdust at the bottom of the pit, heat the jujube to 6-70℃, smoke it, and light it when the jujube skin is wet.

Qingping black jujube is dark purple in color, exquisite in pattern, easy to store, sweet and delicious, rich in nutrition, and has the function of tonifying kidney and strengthening spleen.

(9) Pouched chicken

Bag chicken is yellow and red. The whole chicken is complete and contains eight treasures. Like a live chicken lying on a plate, it has beautiful shape, delicious taste, rotten but not greasy, and unique flavor. It is one of the famous foods in Gaotang County. A raw chicken weighs about 1 kg. The ingredients are lean pork, ham, sea cucumber, magnolia slices, dried seaweed, mushrooms and fungus; Seasoning pepper oil, soy sauce, refined salt, cooking wine, monosodium glutamate, water polo powder, soup stock, onion, ginger, oil, etc.

Bagged chicken is finely made. First, the live chicken is slaughtered, shelled and washed, and a two-inch mouth is pulled between the chicken's shoulders along the cheekbones. Pull out scissors from the mouth, cut the skin from the incision, take out the skeleton and leg bones, and keep the chicken skin intact to form chicken buns; Then diced pork, fried with onion and ginger in oil, added with salt and soy sauce, put into chicken with sliced ham, sea cucumber, auricularia auricula, shiitake mushroom and magnolia flower, and tied the incision firmly with a bamboo stick. Don't talk less about the soy sauce on the chicken. Put it on the hedge and pour hot oil with a spoon until the chicken turns pale red. Then put the chicken back in a big soup bowl. Add stock, soy sauce, cooking wine, salt, onion and ginger slices, and steam in a cage until half cooked. Turn the chicken over, steam it and take it out. Pour out the original soup, put the chicken back on the plate, put the chicken head straight, press the legs down, put some magnolia slices and ham slices on the chicken, remove the onion and ginger from the original juice, boil, thicken with starch, add pepper oil and monosodium glutamate and serve.