Brief introduction of Shenyang cuisine

Laobian jiaozi is the most famous flavor brand food in China with a long history of 170 years. Jiaozi, the old frontier, is famous at home and abroad for its thin skin, big stuffing, delicious flavor, thick but not greasy, soft and chewy. After careful research by several generations of famous teachers, jiaozi in Laobian has developed into a jiaozi with many different methods of making seafood, meat, vegetarian stuffing, etc. 100, and has developed and shaped dumpling banquets of different grades. The reason why Laobian jiaozi enjoys a long-standing reputation is mainly because of its exquisite materials, exquisite production, unique shape and delicious taste. Its uniqueness lies in the stuffing and leather making.

"Old friends are the best in the world" is a banner written by Mr. Hou, a famous crosstalk master, after he personally tasted it during his performance in 198 1 in Shenyang. Jiaozi, an old frontier, is well-deserved, with a long history and unique flavor. It is famous for its thin skin and big stuffing, unique shape and mellow taste, and it is the top food in jiaozi.

The founder of Laobian godson was named Bianfu, who moved to Shenyang from Hebei in 1829. At first, he just set up a very simple bed near Xiaoqinqiao, commonly known as "horse rack", and sold it while making it. The store number is "Bianjia Dumpling House". /kloc-in 0/870, Bian Degui, the son of Bian Fuda, followed in his father's footsteps and carried out a "technical upgrade" for "Old Jiao Zi". After special research, Bian Degui changed the ordinary fried stuffing into soup fried stuffing, making it soft and chewy, delicious and forming a unique flavor. From then on, "Old Border jiaozi" became an instant hit and became a well-known delicacy. 1940, Bianlin, the third generation descendant of Laobian Jiaozi, moved Laobian Jiaozi to the most lively northern city in Shenyang at that time, making "Laobian Jiaozi" famous in Northeast China. Jiaozi, the old frontier, is famous not only in China, but also overseas. You must try old jiaozi when you come to Shenyang. Laobian Jiaozi Pavilion is in Shenyang.

Li Liangui bacon pancake was founded in 1842 with a history of more than 60 years. At that time, it was located in Lishu County, Jilin Province, and it was famous and prosperous, mainly engaged in sauced meat, cakes and alcohol. Because the Li family's sauce meat is clean, rotten and fragrant, and the cakes are soft, clear and crisp, it is often full in Lishu Town and is very popular with the masses. 1937, Li Liangui's son Li Yao went to Siping City, Jilin Province.

Set semicolon. After liberation, in 1950, Li Chunsheng, the son of Li Yaozi, inherited his ancestral business, carrying an altar of soup stock, and moved the Li Liangui bacon pie to Shenyang, a prosperous northeast town. Since then, Li Liangui bacon pie has taken root and sprouted in Shenyang, becoming a famous and unique flavor in Shenyang. In order to keep the traditional characteristics of Li's bacon pie, Li Chunsheng is meticulous in making and selecting ingredients. When he chooses pork, he doesn't need a bloody neck or a small belly. He used fat and thin fresh pork from the front trough to the ribs, then rinsed them with warm water and alkali, soaked them in clear water for 6 10 hours to remove blood stains and foul smell, then cut them into cubes and stewed them in a pot. Fennel is also added in summer and autumn to make the sauce meat more tender and delicious. At the same time, pour the broth, boil it with high fire, and simmer it slowly with low fire, so that the meat can be turned up and down and the floating foam can be thrown out in time. When the meat is cooked, take it out, drain the oil, put it in a smoking pot and smoke it with brown sugar. Cake is made by adding broth, salt and seasoning to flour to form soft dough. It takes a long time to sober up, and it is rolling and oily. Roll it a few times and bake it into a cake. Characterized by bacon fat but not greasy, thin but not firewood, fragrant and red; The pie is yellow and fragrant, and the layers are soft inside and crisp outside. Now, Li Fuzhou, the master chef of China, the model worker of Shenyang, and the excellent general manager of the bacon cake catering center of party member and Shenyang, continues to carry forward the traditional craft, develops 65,438+02 kinds of bacon ingredients, re-prepares sweet noodle sauce according to modern tastes, and uses lotus seed and egg drop soup to taste better. "Li Liangui, Shenyang incense, delicious"; "Big cakes roll bacon, the more you eat, the less you eat" has become the common people's jingle.

19 13 was created by Hebei native Yang Yutian in Taonan, Jilin. At that time, it was named Yang Bing. As the business of Yangjia Cake Shop is booming and expanding, he came to Shenyang on 1950 after liberation. In order to improve the single variety of business, the chicken silk flower hat egg cake was added. From then on, Yang's luobing and omelet became famous in Northeast China. Yangjia hanging furnace cake is made of warm water, and the water temperature and salt consumption increase or decrease with the seasons. After rolling, the cake slices are baked in a charcoal stove, baked on the top and branded on the bottom, and completely cooked. The finished product is round and flat, tiger skin color, distinct layers, tender outside and fragrant inside, and delicious. Egg cake, cooked with minced meat, fresh mushrooms, fungus and dried seaweed, thickened with soup, poured on the egg cake, made into the shape of a flower hat, shredded chicken and placed on it, accompanied by cakes, which have a unique flavor. Pickled fresh cakes are tender, smooth and mellow, and they are icing on the cake with Chili oil and garlic paste.

Shenyang huitou

According to legend, during the Guangxu period of the Qing Dynasty, a family named Jin opened a biscuit shop in the north gate of Shenyang to make a living. Business has been bad because of poor management. One day is the Mid-Autumn Festival, and business is even more depressed. There were no diners at home at noon, and the shopkeeper was at a loss. So he took out a few copper coins from the iron box, bought some beef, chopped it into meat at home, rolled it into thin skin, wrapped it in folds, and used it for the holidays. Suddenly, a messenger came in from the outside. As soon as he entered the store, he saw that the food branded in the pot was novel in shape. I tasted it once and it was very delicious. The messenger immediately asked the shopkeeper to bake another box and send it to the inn. After eating, everyone exclaimed in unison. Since then, this kind of food became famous for a while, and the government and the people rushed to buy it, and the business was booming, so it was named "back".

Xie Shunyuan, a century-old shop, is famous for its signature dishes. After several generations of inheritance and development, Xieshunyuan Huitou Pavilion has become one of the symbols of Shenyang cuisine.

Jar meat culture has always been an important part of northeast food culture. As early as the Qing Dynasty, Qing Taizong changed Shenyang to "Shengjing" and brought it into Manchu jar meat culture. Shengjing jar meat became popular in Shenyang and became a necessary food for court festivals.

The inheritors of Shengjing Food Tanzi Hall are keen on the protection of China's food culture. It inherits the traditional cooking skills of China, and completely preserves Manchu jar meat. "Lean meat is not firewood, fat meat is not greasy, delicious and nutritious", which is the most authentic jar meat in Northeast China. In the early 1990s, the first Shengjing gourmet jar meat restaurant was located in the iron pavilion in the snack street at the south gate of Bayi Park in Heping District. It is extremely prosperous, and dozens of people line up just to eat a jar of meat rice. Raise your hand and praise after eating! In order to inherit Shengjing jar meat, Shengjing cuisine is a good successor. In recent years, we have conducted in-depth investigation and research on the famous jar meat in Northeast China, and finally made the "No.1 jar in China" which has been lost for more than a hundred years. The classic jar meat practice has once again entered the folk, so that everyone can enjoy the royal jar meat. Now, many distinctive cuisines have been added, such as Shengjing jar meat, braised sauerkraut, spicy dried bean curd, steamed pig blood, Four Joy Meetballs, secret herring, self-filled blood sausage, braised pork sausage, all kinds of stir-fried dishes, rice, bean rice and so on. This is a must.

1634, the Qing emperor Taizong renamed Shenyang as "Shengjing". The royal dining room in the palace selects five layers of meat and lean meat and cuts them into six squares evenly and neatly. Stir-fry, add onion, ginger, fermented milk and other seasonings, put them in a special altar in front of the chef and stew them with slow fire. The emperor liked it very much, so the original Shengjing jar meat got its name.

It is said that the emperor used to eat the jar meat of Shengjing in the palace, and let the royal chef study the new taste of jar meat, which made the chef of the royal chef have a headache. Later, he heard that there was a young man among the people who called him the first jar in Shengjing. The chef personally invited him to cook jar meat for the emperor.

The emperor ate his own jar meat and repeatedly called it the best food in the world. He called young people to be chefs and gave him the reputation of being the first altar in the world. Later generations continue to remember that the chef who made jar meat wanted to go back to his hometown for three years because of his mother's death. The emperor was very reluctant to give up, and said with emotion: Filial piety comes first, your jar meat is also a must in the world, and you are very filial, so I give you the first filial piety in the world. Your meat altar is the altar of filial piety. Later generations praised this story, and then there appeared two kinds of jar meat theories: loyalty altar and ritual altar.

In short, the first altar in the world is the most famous practice of Shengjing jar meat and the representative of Shengjing jar meat.

Shengjing jar meat has a history of 100 years, and it is the most distinctive northeast cuisine. As a descendant of Shengjing jar meat, Shengjing Gourmet Jia strictly follows the traditional Manchu craftsmanship and creates the most authentic Northeast jar meat with the brand concept of "inheriting culture and putting people first", bringing the healthiest, most delicious and most connotative Northeast cuisine to our customers.

Shengjing Cuisine takes "pioneering and innovative, self-improvement" as the core spirit of brand development, constantly learning and enriching its own food culture and content, and bringing diversified food experiences to customers.

Shengjing Cuisine pays attention to brand development, actively advocates the brand principle of "health and environmental protection, caring for the environment", pays attention to the development of China, devotes itself to the general trend of enterprise reform in China, and takes "becoming a new food brand with common progress in the new era and China" as its brand belief.

In recent years, Shengjing Cuisine actively collects customer feedback information, keeps pace with the times, and constantly innovates to create the most suitable products for consumers. It is the humanistic, scientific, traditional and classic cultural connotation of Shengjing cuisine that continuously injects energy into the brand development, promotes the rapid development of the brand and becomes a leader in the food industry.

Majia steamed dumplings are a special Hui snack in Shenyang. As early as the first year of Jiaqing in Qing Dynasty (1796), it was founded by Ma Chun and has a history of more than 200 years. At that time, there were no shops, just pushing carts to and from the busy market, making and selling them. Majia steamed dumplings are deeply loved by the masses because of their strict selection of materials, fine production, good taste and beautiful shape. In the eighth year of Qing Daoguang (1828), Ma Guangyuan, the son of Ma Chun, opened two humble small shops outside the horse wall in Xiaoximen, named Majia Steamed Dumplings Restaurant. Since then, it has been very busy and famous. After several changes, 196 1 was finally located in Xiaobeimen, now Majia Steamed Dumpling House, with Ma Jiting, the fifth generation descendant of Ma, as the technical director. Ma's steamed dumplings are unique in that they are boiled with boiling water, soft and tender, and filled with rice flour, which is loose but not sticky. The stuffing consists of three parts: trident, purple cover and waist oil, which is fresh, tender and mellow. The stuffing requirements are strict, and the beef must be stripped of fascia and chopped; Soak it in clear water and feed it. Add seasoning and mix well without stirring. It is a sparse "water-damaged stuffing", which looks like a wooden fish, without leaving a big tassel when wrapping it. After ripening, the skin color is bright, soft and glutinous, the filling is loose and the wine is delicious. Its shape is like a blooming peony, which makes people drool.

Since the reform and opening up, Majia steamed dumplings, under the leadership of general manager, national senior technicians, national judges and Mr. Ding Fuchang, have successively won the Top Ten Best Flavor Food Awards in Shenyang and the "Excellent Flavor Gold Award" in Liaoning Muslim Grand Prix. At the same time, it enjoys many titles such as "Chinese famous snacks", "Shenyang famous flavor products" and "famous flavor shops".

Korean-style Xita cold noodles are made from instant food, which is flexible, smooth, spicy and refreshing. Like the dining hall it goes to, the West Building Cold Noodle Restaurant changes its own tickets at the window, and it has to speak with its voice open, otherwise it can't be heard. "West Building Cold Noodles" is the best cold noodles in Shenyang. Xita cold noodles are Korean cold noodles made of flour and starch. They are now squeezed into boiling water, picked up with special boiled cold noodle soup, and sprinkled with special Chili powder according to personal taste. Cold noodles are soft in the middle, cold noodles are soft in the middle, cold noodle soup is cold and refreshing, and eating a bowl in winter season is cool to the bottom of my heart and warm to my heart; Have a bowl to quench your thirst in summer. Coupled with some spicy cabbage, it is even more different. Xita cold noodle restaurant is crowded every day. I'm afraid it will take some time to enjoy a bowl. The taste is really different and it's worth visiting. The West Building is the most authentic in this city.

There are many famous cold-faced people in the West Tower, regardless of spring, summer, autumn and winter. Put a spoonful of Chili noodles when eating, and the taste will come out. Then there is North Korea's mixed dishes, all kinds of side dishes, all with wine. Most people like to mix freshly cooked cold noodles with kimchi, a spoonful of Chili noodles and white vinegar, and then eat them. Especially with dog meat. Chili noodles and all kinds of mixed vegetables are also delicious, and it is a restaurant that wins by taste.

The old pheasant Haicheng School is a traditional snack in Shenyang, which was founded by Mao Qingshan on 1920 in Huoshenmiao Street, Haicheng County, Liaoning Province. This famous mountain in Shi Mao was moved to Shenyang on 1939 because it was called Laoshan Ji Pie Shop. Haicheng pie, warm water and noodles, pig and beef as mandarin duck stuffing. Take more than ten kinds of spices and cook them, and take juice stuffing to cultivate their taste. Vegetable stuffing is made of bean tooth, leek, cucumber, green pepper, pumpkin, celery, cabbage and so on with the change of seasons. Make the meat and vegetables in the cake stuffing match, and the shade is suitable. The high-end products are also stuffed with shark's fin, sea cucumber, prawns, scallops and chicken, which is even more delicious. The finished pie is round yellow in color, crisp and tough in skin, tender and refreshing in filling and fragrant. With garlic paste, Chili oil, mustard sauce and so on, it is more delicious and palatable. With eight-treasure porridge, it is refreshing and delicious, and has a unique flavor.

The museum is located on the west side of the Forbidden City in Shenyang. It is famous for its Manchu dishes, white meat and blood sausage, and is located in the vast areas of Baishan and Heishui. Its predecessor is Jixing Hotel near Kuixing Building along Xiaohe River, which specializes in northeast local dishes. Later, due to the addition of white meat and blood sausage, this hotel became famous. 1872, Manchu chef Najiyou opened a restaurant specializing in white meat and blood sausage in Dadongmen, and named the restaurant. Because of his careful selection of materials, meticulous production and meticulous, his reputation is getting higher and higher. His white meat must be hardened with the newly slaughtered fat pig, seasoned with white water, cooked with fast fire and simmered thoroughly with low fire, so as to be fat but not greasy. His blood sausage must be freshly slaughtered pig blood, and it tastes fresh and strong with proper amount of water and seasoning. White meat and blood sausage dipped in garlic paste, leek sauce or Chili oil and other spices to eat, the taste leaves teeth and cheeks, for a long time. Especially in the severe winter season, if you cook with shredded sauerkraut, the soup will be very crisp and have the effect of driving away cold and warming up. 19 14 years, the descendants there, following in the footsteps of their ancestors, redecorated the entrance of the Nawan Pavilion, becoming a famous shop that was all the rage in Fengtian at that time and frequented by dignitaries. 193 1 year, the Japanese invaders occupied Shenyang, and the business of that museum became increasingly depressed and tended to close down. In order to maintain their ancestral business, the brother moved the museum to Beijing. After liberation, the government invited the old man Na Wengui back to Shenyang to reopen the museum with 1957.

Song's wonton was once very popular in the south gate of Bayi Park in Heping District. Dozens of people lined up to eat a bowl of wonton, and the restaurant was beautiful enough. There are not many varieties of wonton in Song family, and the fish stuffing and seafood stuffing have unique tastes. Wonton is ripe now. Now the Song family wonton has opened another branch in Da 'nan Street.

Roast beef: remove fascia and fat from fresh beef, cut into pieces, add vinegar, soy sauce, minced garlic, white sugar, pepper, monosodium glutamate and sesame oil, mix well, prepare soy sauce, pepper, white sugar, white vinegar, minced coriander and garlic respectively, put them in a small bowl, put a charcoal stove in the center of the table, put iron grates, and pick up the meat pieces with chopsticks. Cake-making: Cake-making is to use soaked and steamed glutinous rice, put it on a chopping board and beat it into a rice cake shape with a mallet, with bean paste stuffing in the middle and sugar added. Sweet and delicious.

Zhang Jiuli is an old man, originally from Laizhou, Shandong. When I was a child, my family was poor and I grew up eating hundreds of meals. At the age of sixteen, I came to Qingdao as an apprentice alone. With that tenacity and care, I learned a set of skills to cook roast chicken early. Later, as a large number of people flocked to Guangdong, they settled down in Shenyang and found jobs. 1982, with the spring breeze of reform and opening up, Lao Zhangman, who is over 60 years old, can't sit still for nine miles. Born strong, he resumed his career when he was young-processing roast chicken in order to make his family live better. At the beginning, the old man Zhang Jiuli could only take a few relatives from his hometown and build three simple houses in an abandoned open space, so a temporary small workshop was born. Although it is a small workshop, Lao Zhangman Jiuli has not relaxed the management of each process. From live chickens to finished chickens, the seven procedures are strictly implemented. There are enough ingredients, the chicken is badly cooked, and the smell is straight through the chicken bones. From the appearance of roast chicken, the color of chicken is golden, the chicken body is complete and beautiful, and the meat is rotten. Cook chicken. The weight will be reduced, and it will consume manpower and cost. In this regard, Lao Zhangman Jiuli said: "Doing business stresses credibility and cannot be a profiteer." Over the years, he has said so and done so. Dadongmen Market, a roast chicken shop with trolleys as shelves and glass cabinets, has gradually attracted many consumers. The sales volume of products has also gradually increased, from the initial dozen per day to the later dozens per day, and now the sales volume is about 2,000 per day. Zhang Jiuli's roast chicken shop, with a unified logo, has been printed into the eyes of consumers.

The Grand Stage Twist was originally named "Zhang Twist" and was founded by Zhang Xingde in Tuozi Village, Huangsha, taian county on 1926. 194 1 year, Zhang Xingde led his family to Shenyang and opened a twist workshop in Xiaodongmen. Soon his son Zhang Hanyu took charge of the business and moved to the vicinity of the 1948 Grand Stage Theater. Because of its unique flavor, people call it the big stage twist with the passage of time. In the memory of the old people, the crisp big stage twist is unparalleled in today's cuisine. At first, the sales point of the big stage twist was placed in the alley on the west side of the big stage. Later, with the booming business, the big stage twist began to have its own shop and no longer set up stalls for sale. The old man nearby recalled: "At that time, everyone was waiting in line to buy twist. How brittle is this twist? " You may not believe it. It broke when it was twisted less than half a meter. "

Like the big stage twist, it is a big stage fried cake. It was created by three brothers Zhao Dianfeng at 1945. Crispy outside and soft inside, with sweet color. It is a brand-name flavor food that is very popular with customers, and it is named because it is sold near the big stage.

1989, Liu Xin, a 24-year-old stevedore of Shenyang Fuel Company, was "unfortunately" laid off. Because Liu Xin is a "good cook", in order to make a living, Liu Xin and his wife tried their best to open a cold noodle shop in Taiyuan Street. As soon as this small shop named Yuanlinxiao Cold Noodle Shop opened, it attracted tourists from all directions with its benefits, cleanliness and enthusiasm. One day, when Liu Xin was walking in Taiyuan Street, he heard two people walking in front say, "Go to Lin Yuan to eat small potatoes." He opened a cold noodle shop, but they said they wanted to eat small potatoes, which inspired Liu a lot. He learned that his "little potato" was very popular. The next day, Liu Xin renamed the Lin Yuan cold noodle shop "Little Potato" pickle shop.

Small potatoes are a specialty of Northeast China. It is much smaller than ordinary potatoes, but its fragrance and nutritional value are much higher than that of big potatoes. Due to the high yield of this variety, many people planted it, and careful Liu Xinhui immediately took aim at it. Liu Xin visited and inspected everywhere, collected the cooking skills of folk small potatoes, removed the rough and refined, carefully pondered, made a small potato stew by himself with a variety of medicinal materials, and stewed it with soy sauce, pork belly and coriander. "Small potato" has both the characteristics of northeast big bowl dishes and the taste is definitely better than northeast big bowl dishes. This dish became an instant hit and was warmly welcomed by people. Guests often stand outside the store, waiting for a table to eat. Later, Liu Xin took small potato pickles as the leader, selected vegetables that people often eat in daily life as the main ingredients, highlighted the characteristics of delicious color and palatable salt taste, and produced five categories 150 varieties of small potato pickles series by using cooking methods such as sauce, stew, stir-frying and so on. "Small potato" has fascinated all customers, and there is such a mantra: "It's not good enough, Shenyang small potato." For a time, small potato food was popular in Shencheng, and the business was hot.

In Shenyang, chicken-flavored Lamian Noodles and chicken rack are very popular with diners.

The chicken flavor of Lamian Noodles in Shenyang has always been very popular. The reason is good taste and cheap price. In Shenyang, there are three chicken-flavored Lamian Noodles shops with the loudest names: Minjia, Old Driver and JOE. At the end of 1980s, JOE Chicken-flavored Pulled Noodles and Old Driver's Pulled Noodles Restaurant appeared in Tiexi District and Shenhe District respectively. These two noodle restaurants are mainly engaged in chicken rack and Lamian Noodles. As soon as these two noodle restaurants appeared, they were welcomed by their fans. Development has mushroomed. At that time, the impression was that you could have a good meal by ordering a bowl of noodles and adding some braised dishes. Noodles are rich in oil and water, and a bowl of noodles can satisfy you. Chicken rack and dried bean curd in soup stock are very popular and delicious, and a bottle of beer will be very pleasant. Moreover, the price is relatively affordable, which is suitable for low-income working-class people who have low dietary requirements in those years. So there were many diners at that time.

Later, there was another "People's IKEA" in Tiexi District, which was famous and came from behind. The earliest name of "Min family" is "Everyone smells like chicken in Lamian Noodles", which is said to have originated from the Xu family, and shine on you is better than Lan. From the earliest "everyone eats chicken-flavored noodles" to today's "people's IKEA", this taste has been popular for nearly 20 years, and this noodle restaurant is well known. At that time, many people in Tiexi District loved to eat this snack and received rave reviews. Its chicken rack and soup-stock dried tofu are delicious. It is said that the food in this family tastes authentic, the soup is thick and the noodles are smooth and tender.

Iron plate chicken rack is a special snack in Shenyang. The chicken rack is to remove the chicken skeleton from the chicken. The chicken rack was washed with salt and other spices and placed between two large iron plates, which creaked and smelled fragrant. After the chicken bones are fried, add salt and pepper and you can eat them. In summer, a chicken rack and a bottle of snow beer are a meal for many big men in Northeast China. It makes you look delicious and greedy.

Mrs. Lao Gao's candied haws were founded by its founder, Lao Yan Zhi, on 1993. It is called "Mrs. Lao Gao" to express the filial piety of Mr. Lao Yan Zhi. "It has always been my father's surname, and Gao is my mother's surname. The reason why it is called' Mrs. Lao Gao's Sugar-Coated Berry' is actually a way for me to be filial. " Old Yan Zhi bluntly said that in the first three years when "Mrs. Lao Gao" entered the market, it was impossible for someone to buy more than 50 Sugar-Coated Berry of Mrs. Lao Gao. "At that time, I was worried that others would confuse the brand, so whoever wants to purchase in large quantities, I will send it myself." Sugar-coated haws, an old Yan Zhi, have quickly occupied the markets in Northeast China and North China because they have adopted modern technology, filled with various fillings, and packed with glutinous rice paper and plastic sealed bags, which are dust-free and sterile, coupled with large-scale production and brand management. 1997 Beijingers never dreamed that the candied haws, which have been popular in China for many years and composed by music and drama, are now strongly impacted by an "old lady". This "old lady" is the famous "Mrs. Lao Gao" in Shenyang.

Shenyang Zhongjie Freezing Point City is an old and young enterprise. Its predecessor was a cold drink shop that appeared in Shenyang Middle Street in the late 1940s, and the ice cream products made there were very popular. In the 1980s and 1990s, it was a pity that people who came to Shenyang Commercial Street-Zhongjie didn't have a cold drink in the Ice City. An ice cream with exquisite investment, mellow milk, excellent taste and large volume is affectionately called "the big fruit in the middle street" by the people. "Zhongjie cauldron" won the excellent reputation of Shenyang people for its excellent quality. For a time, "cauldron" even became synonymous with ice cream products. 1997, the leading group of Zhongjie Freezing Point City put forward a new development strategy of Freezing Point City, which ended the production and operation mode of "front store and back factory" and made Zhongjie cauldron go out of Zhongjie and Shenyang and sell well in Liaoning, Northeast China and even all parts of the country. After several years of unremitting efforts, today's Freezing Point City has developed into a large-scale specialized cold drink food enterprise. Have advanced production technology, modern machinery and equipment and senior professional and technical personnel and management personnel. The enterprise is now composed of summer cold drink food factory, Mrs. Fang food factory and Zhongjie freezing point city chain store, which are all over the province and abroad. Years of production and operation practice have accumulated a unique ice cream culture, which enjoys a good reputation both inside and outside Shencheng.

There is a magnificent temple in Dabeiguan, Shenyang, called Wang Ba Temple, also called Dafa Temple. There is a well in front of the temple. Well water is clear and sweet, and tastes sweet. This is the "No.1 sweet spring in Northeast China", which is famous in the three northeastern provinces. It is said that Emperor Qianlong liked to make tea in the well of Wang Ba Temple, and he often had the well water sent to the Forbidden City for him to drink. 1920, Zhu, the owner of Beijing Shuanghesheng Winery, made a special trip from Beijing to Shenyang, rented more than 3 mu of "fragrant land" west of Qingquanjing, and established the "Fengtian Bawangsi Alkali Factory". 1922, Jin, Gao Rongjiu and others rented 52 mu of "fragrant land" in front of the "Eight Kings Temple" and established "Fengtian Eight Kings Temple soda, beer and soy sauce Co., Ltd.". The company has a building area of about 7,000 square meters and an investment of 320,000 yuan. Its annual production capacity is more than 654.38 million cases of soda, 48 bottles per case, 654.38 million cases of beer, 654.38+08 bottles per case and 5 million kilograms of soy sauce. As a new national industry, the company is favored by people for its excellent product quality, which has greatly resisted the economic plunder brought by the crazy influx of Japanese drinks into China. In order to arouse people's boycott of Japanese goods, advocate domestic products and develop China's national industry, the company also extensively collected trademark patterns, and finally adopted the "Jin Duo" brand, that is, the brand of soda and beer, as the representative of the beverage brands in Shenyang's national industry to resist Japanese economic aggression. 193 1 year, after the September 18th incident, Bawangsi Company was occupied by Koichiro Yoshino of the Showa Chamber of Commerce in Japan, and was changed to "Fengtian Bawangsi Brewing Industry Co., Ltd.". After the Japanese invaders occupied the company, they continued to produce soda and soy sauce, but changed the beer to sake. 1945, the original shareholder Jin et al. formed a unified reception committee to take back Bawangsi Alkali Factory at the current price. After the liberation of Shenyang, the state redeemed Bawangsi Alkali Factory according to the redemption policy for national industry and commerce. Since then, Bawangsi Alkali Factory has finally returned to the hands of the government and people.

Very popular candy, a specialty of Shenyang, was very popular in the early 1990 s and was usually a must-have candy for the Spring Festival. The packaging is plastic paper with colored stripes, and the head of the inventor Lin Ruifeng is printed on the front. Bulaolin Candy is a kind of candy made exclusively by Lin Ruifeng, a "northern sugar master", based on his exquisite sugar-making technology and experience learned all his life. It is the main product in the Bulaolin series of sweets. This product has a history of 20 years since 1988 was born. Its high-quality and fine materials, excellent technology, mellow and smooth taste and sweet aftertaste have been popular all over the country for 20 years and won a lot of awards. It is one of the hometown specialties that Shenyang people are proud of.

There are many famous snacks in Shenyang, such as high-level spicy chicken, Zhaijia donkey meat, Panjia elbow, rock fire spoon, Xiguan Kaipai, Four Seasons Noodles, Ganlu jiaozi, Daqinghua jiaozi, Baofayuan four dishes, original Zhaijia roast duck, Sanhesheng steamed stuffed bun and delicious steamed stuffed bun. There are also Baidu barbecues that have emerged in recent years.

As Shenyang is the central city in Northeast China, it also brings together delicious snacks from all over the country, and even tastes better. The more common ones are Tieling roast beef, Fushun spicy mix, Jinzhou kebab, Liaoxi Hu cake, Taian stewed goose and so on.