What are the famous snacks in Zibo?

Zibo belongs to the historical city, naturally there are a lot of traditional food, there is a historical and cultural background of the famous snack " Boshan tofu box ", once Emperor Qianlong's favorite, but also a household name in the local famous snacks.

Boshan tofu box in the local, whether it is a restaurant or home, is the most common dishes, with the evolution of taste, each family as well as the restaurant to do out of the Boshan tofu box tastes different, in 2010, Boshan tofu box was listed as a district-level "intangible cultural heritage", can be seen in the heart of the local people of the status of this dish.

Boshan Bean Curd Box has different flavors.

Boshan Tofu Box

Raw materials: tofu two blocks, pork, shrimp, fungus, dried cauliflower

Seasonings: salt, monosodium glutamate, chicken powder, oil, soy sauce, minced green onion and ginger, sugar, material oil, sesame oil, water starch, fresh broth, pepper, oil, etc.

Preparation:

1, tofu cut the size of the same long strip pieces, dry cauliflower, soaked in water and washed. Soak and rinse, dry water chopped, shrimp diced, pork, fungus are chopped and standby.

2, the pot on the fire plus salad oil (wide oil) burned to 6% heat, under the cut tofu strips, frying the appearance of quite solid, golden brown out, slightly cooled, with a razor blade open the top layer of tofu, leaving one side connected, like a box cover, with a small spoon to dig out the inside of the tender tofu, leaving the tofu empty box standby.

3, the pan on the fire with the bottom oil hot, add onion and ginger sautéed incense, under the minced meat stir-fry, then add shrimp diced, fungus, cauliflower end stir-fry evenly, add soy sauce, cooking oil, and salt, monosodium glutamate, sugar to taste, add sesame oil, a little material oil stir-fry evenly poured in a bowl and standby.

4, the fried stuffing filled with tofu box, steam 5 minutes out of the drawer, neatly arranged in the front plate.

5, another pot with the bottom oil hot, add chopped green onions and ginger sautéed, add minced meat, fungus and other fried, add fresh soup seasoning salt, monosodium glutamate, chicken powder, color, playing water thickening, dripping sesame oil, material oil, will be adjusted is the juice thickening poured in the freshly steamed out of the box of tofu can be on the table.

Remarks: the tofu box filling can be based on personal taste, their own choice of ingredients, seasoning, a variety of ingredients, you want to use what you want to use what, this own say.

Lamb in marinade

Lamb in marinade is a famous local food in Zhoucun, there are many such specialty stores in Zibo, lamb in marinade has a history of nearly 100 years.

Marinated mutton selection of lamb leg meat lean meat part, soaked in rice water to remove the fishy blood, and then put into the marinade, low-fire brine to mature flavor, the appearance of the dish is red, sliced plate with dipping material on the table.

Zhoucun marinade lamb brown red shiny color. Marinade with yellow wine, peppercorns, ginger, fennel, cinnamon, licorice and other herbs, so that the production of marinade lamb the stronger the flavor.

In Zibo Zhoucun, "marinade lamb" sign is to attract customers to patronize the "golden sign". Into the store must point is "marinated mutton", the flavor of fresh and fragrant, is Zibo local well-known is a special snack.

Zibo also has a lot of snacks with local cultural characteristics, and the most representative of these two, in the local can be said to be a household name.

Zibo is the third provincial municipality (prefecture-level city) in Shandong, the birthplace of Qi culture, China's famous historical and cultural city, the national civilized city, the national city GDP 40. Not only is there a long history, but the food culture is also very developed.

Zibo's food is mainly concentrated in Boshan, Zhoucun two places. Boshan District, Zibo is the birthplace of the four major Chinese cuisines Lu Cuisine, has been successfully organized numerous food festivals, the existing "Luzhong Food City", many places in Shandong have "to eat a good meal, around the Boshan turn" folk proverb, and the Qianlong emperor gave the "first village in the world" - Zibo, the first village in the world. Zibo Zhoucun, the "First Village under Heaven", is also famous for its unique flavorful snacks. Zibo is rich in produce, creating good conditions for the formation of the cuisine. Boshan cuisine as a representative of Zibo cuisine, both with the general Lu cuisine salty and tender features, but also unique, a style of its own. Boshan cuisine is characterized by fine workmanship, soup, frying, stir-frying, cooking, deep-frying, boiling, stewing, slipping, steaming, choking and braising. Specialty snacks are: vegetable pancakes, Zhoucun pancakes, Boshan tofu box, Zhoucun large crisp pancakes, Boshan braised vegetables, Boshan roast pork, golden duck eggs, Yiyuan pot of whole sheep, Dongli cake, Zibo vegetable pancakes, chicken wire Yifu noodles, Wu Jia Guanzhuang roast chicken.

First, carp holding eggs

Carp holding eggs, originally named "bass holding eggs", for the new city of Wang's family chef Chen created. The shape, color and taste of this dish is excellent. Raw materials used: live carp 1 (750 grams or so), 200 grams of blackfish meat, 3 eggs, green onions, ginger, salt, cooking wine, monosodium glutamate, sesame oil, powdered dough in moderation.

1684 (23rd year of the Kangxi reign of the Qing Dynasty), Wang Shizhen in Beijing as Zhanzhengfu less Zhanzheng and Hanlin Hospital to be lectured on the Bachelor's Degree, recommended Chen to the Beijing in the Palace Imperial Catering Room for the job. This technique was passed on to Bao Shibin through two generations, the perch is extinct in the territory, so the carp instead of perch, the name of the dish is also easy to "carp holding eggs". Through careful production, the original flavor is still not lost. When BaoShiBin awarded art in the county food service company purple shadow building special three cooking chef ZhangYueHua (female), after its many practice, according to the characteristics of the Lu cuisine, change the carp frying for the steaming, easier to maintain the original nutrition, and increase the tenderness and fragrance of the characteristics of the. 1986 October, ZhangYueHua to participate in shandong province in the first lu cuisine grand prix (zibo district), performance of this dish production skills won.

The carp in addition to scales, gills, dig out the viscera (without breaking the skin of the fish belly), cleaned and steamed; blackfish meat into a puree put in a bowl, add onion and ginger, cooking wine, monosodium glutamate, powdered dough stirred, boiling water in the pot, do also pearl meatballs; the egg yolks steamed into a cake, with a knife into a "fish scales"; finally, the cooked fish in the plate, shape, put on the "fish", and the "fish scales"; the last, the cooked fish in the plate, shape, put on the "fish". Finally, the cooked fish on a plate, shaped, placed on the "fish scales", fish belly into the right amount of fish balls, the rest stay in the plate garnish, that is.

Second, soft roasted tofu

Soft roasted tofu, a famous dish for the Boshan region, Boshan since ancient times to produce tofu is famous. Boshan tofu is yellowish in color, soft and tender, with a beautiful and fragrant taste. Boshan tofu using "acid pulp" point brain, rather than the ordinary "salt brine" point pulp method, so the finished product is yellow inside white, no halogen bitter flavor, tender porcelain, suitable for modeling.

Third, the sauce duck Fang

Sauce duck Fang, is a special dish of Boshan. This dish production process is complex, unique taste mellow, has become a national banquet on a famous dish, dishes are characterized by the color of oil red light, soy sauce overflowing, fresh and tender to the mouth, salty and slightly sweet.

Method

Ingredients: 750 grams of net ducklings. Taro 30 grams. Shaoxing wine 20 grams, 10 grams of soy sauce, 20 grams of sugar, 60 grams of peanut oil, 10 grams of green onions, 10 grams of ginger, 5 grams of pepper, 20 grams of sweet sauce. Practice: 1, net chick rinsed, chopping the mouth to stay tongue, to feet claws; 2, smashed broken bones, let go of the pot of water with scallions, ginger, peppercorns, cooked to six, seven mature take out, on the pier, the breast towards the bottom of the chopped head, neck, legs, remove the duck bones, trimmed around, down the middle of the duck breast chopped in half, and then chopped crosswise into a rectangle of about 2.6 centimeters, set into the original shape; 3, hairy taro boiled, peeled off the skin, peeled the black point, cut hobnail block; 4, the duck as is shoveled into the pot on the mat, and then into the taro, duck neck, legs, bones, into the pot built-in fire, plus boiled duck broth (in order to be no more than the duck as appropriate), Shaoxing wine, soy sauce, sugar; another take the frying pan to join the peanut oil, sugar, fried to tender color to put the sweet noodle sauce stir-fried, add the boiled duck broth, melted and then poured into the duck pot; 5, the net frying pan with peanut oil, put on a medium fire to burn 60% of the heat (about 150 ), add onion segments Ginger, peppercorns fried to golden yellow when removed, poured into the duck pot; duck above the buckle on the plate, simmering over low heat for about 1 hour, remove the plate, put forward the pot cushion, with a flat plate to buckle into a large plate, remove the pot cushion; pot of juice with starch thickening of the water, poured on the duck side that is.

Four, joyful dumplings

Joyful dumplings, is Zibo City, Shandong Huantai County and the surrounding areas of a kind of Han Chinese folk snacks, in the large temple fair (such as the Wutai temple fair) and the New Year's Eve set, is a beautiful and delicious and have a good meaning of the food.

Cheerful doughnut production method is very simple, will be glutinous rice steamed, cool after getting loose, fried to puffy, dipped in sugar thinning, made of different sizes of the ball. In accordance with the single string, double spike, small hanging angle, large hanging angle and other forms of wear hanging up.

History and culture

West River pancakes, is the famous Han snacks in Zibo, Shandong, West River Town, with a thin as paper, color as jade, sweet as syrup, elegant and pliable, unique flavor, bright color and luster, taste delicious, fragrant and delicious, unique flavor characteristics. Check the history of the town of West River Jade Emperor Mountain formerly known as Tianji Mountain, this place mountain spirit, people, simple folk customs. Since the beginning of the Song Dynasty, there are stalls ...

Boshan porridge, is a traditional point of Boshan, Boshan porridge no less than ten kinds of porridge, such as pea porridge, rice porridge, millet porridge, maize hawthorn congee, eight treasures porridge, almond congee, lotus congee, Laha congee, etc., which is the most famous when the Wang surname, "the big girl" porridge. In fact, this is a millet mung bean porridge. First, use a small amount of water to cook the green beans, and then add water ...

Zhoucun cooking pot, also known as Chaotian pot, is one of Zibo's flavorful snacks, so far has a history of more than 80 years. Boiling pot is usually placed in the Huizhou balls, large balls, fried tofu pages, fat intestines and other dishes. Store at the table service, guests can point according to preferences in the cauldron dishes, shopkeepers cut up at any time in the guests of the small pot.

Fifth, Zhao's roast chicken

Zhao's roast chicken, is a local famous food in Linzi, golden color, aroma, fat and not greasy.

Six, Zibo crisp pot

Zibo crisp pot, is a traditional seasonal, seasonal dishes, prevalent in the winter and Spring Festival, the legend is that in the early Qing Dynasty, Yan Shen Town, a woman called Su Xiaomei founded, so the dish is called "Su pot", and therefore the use of vinegar materials, meat and fish bone spines crispy as the main feature, "Su", "Su", "Su", "Su", "Su", "Su", "Su", "Su", "Su", "Su", "Su", "Su", "Su", "Su", "Su", and so on. "Su" "crispy" resonance, then renamed "crispy pot dishes".

Seven, Zibo barbecue

Zibo barbecue, is the traditional food of the Bo Shan District, beautiful color, flavor, gas, from now on there are more than 100 years of history. Roast pork three colors in one: golden (pork skin), milky white (fat), Zong red (lean meat) three eye-catching colors. The skin is crispy and the meat is tender, the entrance is not greasy, the taste is delicious, and the fresh smell of wood smoked incense is pungent, and the style is unique.

The most characteristic snacks when it comes to Zhoucun baklava, fully representative of Zibo.

Zhoucun baklava, the shape of the round and color yellow, the front paste full of sesame seeds, the back of the crispy holes listed, thin like Yang Ye, pick up a stack, there is a swish sound, such as the wind in the poplar. Eat up, the entrance to chew that is broken, full of flavor in the mouth and abdomen, crispy exceptionally, and chewing for a long time is not greasy, if you lose your hands to the ground, will be all into pieces.

Zibo City has a lot of snacks: five districts and three counties on the burrito alone, there are more than seven or eight kinds of; here to say is the city of Zibo, the most primitive kind of snacks: oil powder! Years ago, the streets and alleys of the most common food stalls will have it; its production is: fried tofu leaves diced, fried peanut kernels divided into four or five and a half, fresh bean sprouts, "soybean sprouts, black bean sprouts, mung bean sprouts can be", and then spread a few egg pancakes cut into thin strips, with green onions, parsley and salt to the right amount; a large iron pot with a high fire boil water, cornmeal, white flour, three to one, with water, and then the other materials one by one into the pan, slowly stirring along the bottom of the pot, and the other materials. Slowly stirring along the bottom of the pot, about ten minutes or so a pot of steaming hot, salty and light, fragrant oil powder made, especially in this season and then with fritters. The oil cake. Various kinds of bakery, a few dollars can be full of warm eat enough ......