What are the local specialties in China?

Official certification "national food map" is here, my hometown food on the list.

March 29, the Ministry of Industry and Information Technology, the National Development and Reform Commission and other eleven departments jointly issued the "on the cultivation of traditional advantageous food production areas and local characteristics of the food industry guidance", in addition to the specific development goals and key tasks, the "guiding opinions" also launched the "national food map".

One, Shandong Dong'a Gum

Two, Rongcheng big mackerel dumplings

Three, Lushan sea oyster

Four, Lungkou vermicelli

Five, Dezhou steak chicken

I am Shandong people, today we will talk about our hometown on the list of food, guaranteed to make you salivate.

One, Shandong Dong'a Colla Corii Asini

Dong'a Colla Corii Asini from the Han and Tang dynasties to the Ming and Qing dynasties has been the royal tribute. According to historical evidence, the application of Colla Corii Asini has a history of 3,000 years, Colla Corii Asini has been known since ancient times as "the sacred medicine of blood tonic", "nourishing national treasure", successive generations of the "Materia Medica" are classified as "the best", called "the best", "the best", "the best", "the best", "the best", "the best", "the best", "the best". The "Materia Medica" of successive generations has classified it as "superior product" and called it "holy medicine", and "Shennong's Classic of the Materia Medica", the first pharmacological monograph of our country, said that it "serves for a long time, lightens the body and benefits the qi". After finishing, there are more than 3,200 ancient classic prescriptions for Dong'a Gum.

The way to eat Colla Corii Asini is not only to make Colla Corii Asini cake and powder, if you want to make Colla Corii Asini more flavorful, then make it into a tasty delicacy, right?

Acacia congee

Take 100g of rice or millet, 15g of small pieces of acacia smashed, 50g of rock sugar to make congee, acacia before joining with boiling water to dissolve and add to the congee and stir, open a roll can be. Do not add the gum broken into the porridge is easy to paste the bottom of the pot.

Regular consumption of tonic blood and kidney, strong body

Acacia pear honey soup

Pear one or two, cut into small pieces and add water to boil, and then add 12 grams of small pieces of acacia, use chopsticks to repeatedly stir to make it dissolve, add 50 grams of sugar or rock sugar, 50 grams of honey. Drink soup and eat pear.

Can nourish yin and moisten the lungs to quench thirst

Acacia gum stewed meat

Acacia gum 10 grams, smashed, 100 grams of lean pork, 5 grams of Chenpi, 3 grams of cinnamon, add the right amount of water, the first stewed pork, cooked and then add the acacia gum and other stewed melting, low-salt seasoning, take can be.

Suitable for old age and physical decline, soup for long-term use, the effect is remarkable.

Acacia fish

A raw fish, 30-50 grams of acacia, smashed, the first simmering acacia, according to personal taste, can be added to other spices. Stewed fish can be cooked by adding Colla Corii Asini solution.

Healthy and strong body, suitable for weak body, body soreness and weakness.

Two, Rongcheng big Spanish mackerel dumplings

Jiaodong first dumplings - Spanish mackerel dumplings. On the Jiaodong Peninsula, every family loves it and every family knows how to make it. In Weihai, there is a proverb that the mood is good for dumplings, and whoever eats Spanish mackerel dumplings means that there must be something good and happy in his family. Cooked lying on the plate, white and chubby still smoking hot, looking at people can not wait. Dip it in a little vinegar, blow on it to cool it, and take a bite.

The tip of the tongue first felt tender and smooth texture, followed by the taste buds of the Spanish mackerel meat the ultimate freshness, a variety of seasonings to enhance the taste level and aroma of the dumpling filling, and there is absolutely no fishy flavor. The title of the best dumpling in Jiaodong is truly a claim to fame.

Ingredients: 3 Spanish mackerel, 100 grams of chives, 1 tablespoon of cooking wine, 1 egg, 1 gram of pepper, 1 tablespoon of sugar, salt, 2 tablespoons of peanut oil, 1 small onion, 1 cilantro, and the right amount of dumpling skin

Preparation:

1? First of all, prepare all the ingredients of abalone dumpling. Dumplings of the ingredients, the Spanish mackerel to remove the viscera after washing, with a knife has been cut to the top of the fish belly, the fish head removed without the other side of the Spanish mackerel, but also with the same method of the fish meat slice down.

2? Sliced down the Spanish mackerel, the fish with a knife to slice out the fish meat, all the Spanish mackerel meat are sliced down after the Spanish mackerel meat with a knife into the fish puree, put into the basin.

3? Put sugar, cooking wine, pepper, and then break an egg, use chopsticks to beat clockwise first, add the appropriate amount of water to beat the fish filling, because the freshness of the Spanish mackerel is not the same, I added 200 grams of water.

4? The fish filling is beaten to this extent, and the dumplings have the best texture. This time first add peanut oil and the right amount of salt to taste, and then still clockwise stirring vigorously.

5? Continue to stir clockwise until the fish paste paste, chives and cilantro, green onions clean, with a knife, chopped into the mix of the fish paste, all the ingredients can be stirred evenly.

6? Dumpling skin into the appropriate amount of filling, wrapped into their favorite pattern can be, the pot into the appropriate amount of water to boil, into the wrapped fish dumplings, high heat boil a little water, repeated 3 times, until all the dumplings are floating in the water can be turned off.

Three, the sea oysters of Lushan

In the west from the mouth of Lushan, the east to the mouth of the wave of warm about 186 kilometers of coastline, there are 500,000 acres of national first-class seawater water quality standards of aquaculture sea area, this high-quality waters and the richness of bait, the achievement of a national attention of a delicacy: Lushan oysters.

"Charcoal grilled oysters, more garlic, grilled to the squeak of the water on the hurry up ......" Zhang Jiajia "from your whole world passes by" wrote, in the end, how should I eat oysters / oysters?

Raw: Eat sea oysters, on the fresh sweet flavor, must try raw, with mustard, lemon. Not all oysters are edible raw, they must be? Fresh and clean.

Steaming: When steaming, be careful to think of the raised side down to drink the fresh juice. It takes 5 minutes after the water boils.

Frying:Covered in batter and deep-fried at 60%, then re-fried once more.

With or without seasoning, depending on their own tastes Oh ~ I usually steamed, eaten directly ~

Four, Longkou fans

This Longkou fans but the old history. According to historical records, there has been a history of more than three hundred years, the earliest origin is Zhaoyuan, and then gradually developed to Longkou, Penglai, Laizhou, Qixia, Laiyang, Haiyang and other places.

Listening to the old man in the village, this Longkou vermicelli was exported more than a hundred years ago. Republic of China, this Longkou port was opened, directly shipping the fans to Hong Kong and Southeast Asian countries, and then Zhaoyuan, Longkou production of fans, the vast majority of the fans sold to Longkou Vermicelli Manor, Longkou has become the distribution center of the fans, and thus the name of Longkou Vermicelli.

This Longkou vermicelli is thin, pure and bright, neat and flexible, white and transparent, soft when cooking in the water, not crushed for a long time, and tastes tender and appetizing, smooth and chewy.

Five, Texas Steak Chicken

This Shandong Steak Chicken is really great! Let a person because of a chicken to go to a city impulse. Dezhou specialties ! Huge flavor! Off the bone and flavorful! Spicy and addictive!

Total*** There are 3 flavors: smoked chicken! Five spice chicken! Spicy chicken! Each flavor is amazing, authentic Texas Grilled Chicken, which is the hometown flavor of Shandong tourists who are struggling outside and can't forget.

Peeling open the packaging of the steak chicken, meat aroma straight into the nasal cavity, the old broth brined steak chicken, combined with the fresh aroma of chicken, the fusion of the right, bite down the outside of the crispy and tender, fat and not greasy, refreshing taste.

The flesh and bones can be separated with a gentle tug, sucking the bones, eating meat, a chicken is not addictive, to bite the bones to savor the bone marrow in the middle, the aroma of a long time not scattered.