The main snack in Jining: the origin of bengrou dry rice

When it comes to the famous food in Jining, Shandong Province, it must be jerky! Speaking of bengrou dry rice, although it is not delicious, it is not finely crafted. But eating large pieces of meat and drinking big mouthfuls of wine is as happy as a fairy, which shows the heroism of Liangshan heroes! How can China's food culture be short of Bengrou rice now?

Bengrou dry rice is a famous traditional snack of Han nationality in Jining area, and Bengrou is a container for food. As the name implies, the meat cooked in the pot originated in the Yuan Dynasty. With the opening of the Beijing-Hangzhou Grand Canal, rice from the south was transported to the north by water. At that time, people put stew and rice together and had a unique flavor, so it gradually developed into today's dish rice.

When eating, meat and rice are taken out of two jars respectively. Dry rice grains are like jade, red in color, soft in texture, fat but not greasy, rotten but not muddy; The soup is salty and delicious, a must; You can add pickles or tiger dishes or pickled peppers, which tastes better. With the development of social economy, Bengrou dried rice has been continuously improved and innovated, and a series of dishes such as fried rolls, gluten, meatballs and eggs have been added.

Today, Bengrou dry rice is still loved by most Jining people, and Bengrou dry rice is also developing and growing, and will eventually become the leading snack in Jining.