What are the best food in Liaoning tourist attractions?

Liaoning Tourist Attractions, Liaoning Top Ten Cuisine: Old Border Dumplings, Full House, Steak Pot Elbow, Coral Sea Tiger Shark's Fin, Pumpkin Shark's Fin Jar, Palace Eight Treasures, Taihe Double Freshness, Qunlong Zhuhe, Handsome House Double Snails, Double Yen and Double-flavored Shrimp.

Liaoning top ten flavors: horse family roasted wheat, durian pastry, cattle Zhuang pie, roasted whole sheep, three-color pearl round, jinzhou small dishes, hand-held meat and sheep soup, nourishing fish head, fresh shrimp and radish cake, donkey buckwheat crown top dumplings. Ma family shumai is Shenyang city's famous halal flavor snacks, has a history of more than 180 years, renowned in the Shenyang area. Steamed in a cage, beautiful color and shape, fragrance.

Product characteristics: thin and shiny skin, tender and soft, tender and loose, mellow flavor. Dried Perfumed Pear is a famous product of Liaoyang with a long history. This kind of dried pear shape flat, as if a leaf (like poplar leaves); texture tender, tea red color, very bright, eat sweet and sour, fragrant and delicious. It is rumored to have a history of four or five hundred years.

Killing Pig Stew

Killing Pig Stew was originally a traditional dish necessary for New Year's Eve in Northeast China, made from various parts of the pig, and is a representative of the Northeast region's agricultural flavor dishes. Kill the pig dish generally blanch white meat and blood sausage with sauerkraut as the main dish, and then accompanied by sauce pig's feet, cold pig's ear, colorful platter and other side dishes. Northeast sauerkraut unique taste, long aftertaste, that both fresh and fragrant flavor is not copied elsewhere, with a large piece of white meat or meat boiled into a fresh soup, eaten steaming. Blood sausage, in addition to taste, but also to emphasize a "tender" word, the best to give a person the feeling of melting in the mouth to be considered authentic. In addition, there are more popular northeastern stews, such as chicken stewed mushrooms, pork stewed vermicelli, etc., delicious and affordable, the most suitable for the cold winter steaming eat a portion.

The characteristic flavor: the meat is tender and the soup is fresh, fat but not greasy, smooth and tender, appetizing and appetizing.

Majia Shumai

Shenyang City, Liaoning Province, the famous halal flavor snacks. The creator of this siu mai is the Hui compatriot Ma Chun, who began to operate siu mai in Shenyang in 1796. At first it was pushing a wheelbarrow production and sale, to 1828 party by his son Ma Guangyuan set up two storefronts, called "Ma family shumai hall". In the 1980s, Ma Jiting, the fifth generation of the Ma family, became the technical director of the Ma Family Shoyu Makgukan. Ma's roasted wheat is made of fine white flour and boiling water to make the skin, using rice flour as the pasta, selecting the three forks of the cow, purple cover, waist nest and other parts of the high-quality meat for the filling, adding an appropriate amount of refined salt, soy sauce, green onions, ginger, sesame oil, monosodium glutamate and seasoning oil (fried peppercorns, daiyou, green onion vegetable oil) and other modulations, and then rolled out, wrapped in the stuffing, steaming and other processes made. Each 50 grams of flour makes 5 siu mai. This siu mai, thin and shiny skin, bright white color, no flowers on the spike, sealing and exposed filling, such as budding flower buds, tender and tasty, mellow and delicious, rich in nutrients.

Original flavor Zhai roast duck store

Original flavor Zhai originated in the Qing Dynasty during the Qianlong period of Beijing Puyunlou roast duck store. 1930 Wang Denglai, original into the Kui and other masters and brothers of the nine brothers came to Fengtian to open a branch of the name "Puyunlou Roasted Duck Shop". 1953 was renamed the "new flavor Zhai Roast Duck Shop". In 1953 changed its name to "new flavor Zhai roast duck restaurant". Is the earliest professional roast duck restaurant in Shenyang. "Original taste Zhai roast duck store" is the original into the Kui son of Mr. original Lin and 1999, currently by the original Lin son of Mr. original Wei management. Master Liu Jingxian once commented that "Original Taste Zhai" is the first person to promote roast duck. "Original Taste Zhai" was issued by the Shenyang municipal government "Shenyang flavor famous store title". Fruit wood roast duck bright color, crispy skin, tender meat and deep flavor. Selected duck fat and lean ratio is appropriate, by the chef on-site slicing, with readable pancakes, pasta sauce, shredded green onions to eat. It's one of life's great pleasures.

Yangjia Hanging Hearth Cake

Shenyang's "oldest", "absolutely young and old love it". "Too old", many "old Shenyang people" "basically ate this growing up". Hanger cake "golden yellow", "special attraction", bite, "crispy outside and soft inside", then with "tender "Egg cake," "beautiful death". Spicy hot pot also taste "full". The price is very cheap, "eat to death" a meal are not more than "ten dollars". Business at noon "exceptionally hot", the best two people to go, "a person to order, a person to occupy the seat", the efficiency is relatively high.

Da Qing Hua

Da Qing Hua is the only restaurant in China that serves traditional and authentic Manchu specialties. With a variety of mountain delicacies and many dishes from the Manchu feasts at affordable prices, it is an eatery where ordinary people can truly enjoy the imperial goodness of the palace.

Chinese Manchu Qinghua restaurant chain founder. Mr. Hu Damin. Da Qing Hua Dumpling was founded by the ancestors of Shahe Hu family (the Manchurian of Zhenghuang Banner) in the 38th year of the Qianlong Emperor of the Qing Dynasty. It has a long history. In the early years, the dumplings were featured in the menu of the famous "Manchurian banquet". Chicken dumplings. Steamed Manchurian dumplings and other spindle dim sum. were created by the ancestors of the Hu family. Dumplings of the Ching Dynasty are a common folk food. The fact that it made it to the palace spindle is a testament to the skill of the Hu family's ancestors. This shows the skill of the ancestors of the Hu family.

Ming Hu Chun

Ming Hu Chun restaurant opened in May 1919, was founded by the Mongolian Jiken Gai. The name "Minghu Chun" originates from the ancient cultural flavor of the Daming Lake in Jinan, Shandong Province, and "Chun" refers to wine in the Book of Songs.

Liao Shen with scallions, rainbow iceberg eel, double-vegetable buckled pork, hanging cream salt, sea shrimp and other famous dishes. Famous dishes such as sea shrimp, famous feasts such as swallow, abalone, shark's fin and sea cucumber Xueha, and private rooms named after rivers and lakes such as Daming Lake, Poyang Lake and Jingpo Lake, together with the modern style of business philosophy and management, this old brand has regained its luster. Minghu Spring has been named by the Chinese Cuisine Association as "China's famous restaurant", which shows that some of Shenyang's old has been inherited by future generations and development of the market space, can be developed and reuse.

Shenyang Najiakan

Najiakan is located in Shenyang City, west of the Forbidden City, in order to operate the Northeast folk and Manchu flavor of the white meat and blood sausage and famous inside and outside of Guanzhou, has been more than 100 years of history.

The legend says that during the reign of the Qing dynasty, Huang taiji's own maternal uncle of the Yehe Nara's Ashdalhan descendants (belonging to one of the White Banner), Na Ji has resigned from the imperial court, to today's Shenyang city scenic Xiaoxian KuiXingLou opened in front of a restaurant specializing in Manchu flavors of the dishes "JiXingYuan".

Later the restaurant moved to Dadongmenli, expanding the store. The family according to the Northeast folk and Manchu people on New Year's Day to kill a pig to eat white meat and blood sausage custom, in the original slippery liver tip, slippery three kinds of dishes on the basis of the white meat and blood sausage to add this variety, and constantly improve and enhance, and gradually "Jixingyuan" white meat sausage reputation spread far and wide, and by the near and distant customers of the unanimous praise.

The characteristics of the white meat and blood sausage in that house are: careful selection of materials, fine production, seasoning flavor; white meat is fat and not greasy, meat rotten and mellow, blood sausage is bright, fresh and tender; with leek flowers, fermented bean curd, chili oil, garlic, and other condiments, more mellow, fresh and tender, popular.