Fushun cuisine has a long history. Anyone who has been to Fushun and has eaten a Fushun diet is applauded by Fushun's food culture. Fushun's bean blossoms are second to none, and the baby ginger duck, Panlong yellow eel, garlic silver carp, Banbanqiao carp, Zheng Fatzi beef, Lu rabbit meat, tangerine rabbit, and gray bun have left a deep impression on the world. After a chef from Fushun arrived in Japan, he used his Fushun cuisine skills to occupy the Chinese catering market in Japan, and also occupied the Sichuan food market in Southeast Asia.
When I first arrived in Fushun, after tasting the taste of Fushun's bean blossoms, Miss Zhao Si said, take you to taste Fushun's mutton soup - on one end, Fushun mutton soup, it is really an authentic sheep soup that you have not tasted in China! Sichuan Zigong famous Fushun mutton soup. The soup of Fushun mutton soup is made with sheep bones, pig bones, and crucian carp, rather than mixed with mutton bones. Lamb is actually not suitable for boiling soup, no matter how the lamb is handled, the soup that boils out will always have a smell and a fishy smell because of the blood and flesh, and the color will not be correct. Boil in slow water, wait for the bloody impurities in the bones to slowly come out, and throw them away with a melon scoop. Repeat several times until there is no foam. This process is also very important, the fire is big, it will cause the "delicious" flow, the fire is small or not enough time, and the blood and water impurities are not clean. Then simmer over low heat for about 4-5 hours until the bones are loose and detached, then switch to a high-heat rush to separate the "glutamic acid" and "inosinate" from the protein of the bones and fish into a beautiful taste that the tongue can taste!
There is a kind of food that makes people homesick, she is called Fushun Rice Meat. In Fushun, Chuannan, rice meat is also a traditional delicacy with symbolic significance. When there is a major festival or a respectful guest, there must be a pot of fragrant meat in the center of the table. The real authentic rice dumpling meat is hand-chopped minced meat and ginger, bean flour is the best Fushun real estate red amaranth powder, when blending the amount of bean flour should be appropriate, in the steaming time, the outside is also wrapped in a thin layer of egg skin. In this way, the meat not only has an introverted fragrance, but also has a golden and beautiful color, and the color and flavor are all an objective evaluation of her.
Fushun baked elbow is loved by people because of its dark red color, sweet taste, salty and delicious, tender, fat but not greasy, suitable for all ages. What is special is that the whole baked elbow is shaped like a crown, which was a tribute to the local tribute court during the Kangxi Dynasty of the Qing Dynasty. Baking elbow can be done in fushun villages and villages, and it is also a main dish at the banquet. The method is to choose the upper part of the pig's trotter called pork bristles to wash and then with dozens of natural spices and rock sugar, cooking wine, sweet sauce, salt and other condiments, using the traditional iron pot two pots interlocked, with a low heat closed baking until the elbow is brownish red can be served. Due to the convenience of Fushun baked elbow and the suitability of all seasons, it has now entered the industrial process production process, and Fushun Zhongxing Food Factory inherits the production process of Fushun baked elbow, so that Fushun baked elbow jumped to a new level. Fushun Baked Elbow has won many honors, exported to inside and outside the province, becoming a superior delicacy for families, hotels, and tourism, and also an excellent gift for relatives and friends.
In Fushun folk, there are also "nine bowls", which is a kind of banquet for guests in Fushun countryside. Due to the time relationship, I go to collect every day, and here I still have to focus on the fact that this "nine bowls" have nine dishes. In the past, there was not enough material, so how to measure the quality of the feast standard? So there are the "Nine Bowls". In addition to cold dishes, there are steamed pork, steamed chicken, steamed duck, roasted pork bristles, tamales, crispy balls, lump meat, sandwich meat, roasted white, wine rice, fish, stir-fried meat dishes, vegetarian dishes (not all on top, often choose several). The "Nine Bowls" are dominated by pork in rural areas. Rural people do not care about chicken and duck, but pay more attention to the larger oil and meat. However, it should be noted that it is best not to "burn white" this dish in rural houses and houses, and to report the name of the dish on this dish, "buckle meat" should be reported. Later, there was also the saying of eight bowls.
Fushun's cuisine is breathtaking, with crispy fish, chicken, torn rabbit meat, wild Tuojiang river fish, salty and grilled white, and so on.
Loach is known as "ginseng in the water". In fact, before the 1970s, loach was not a food that could not be served on the table. Fushun people like to take the food that is not optimistic about people to "coarse dishes and make fine dishes", so there are dishes such as cold rabbit belly and boiled loach alive, and over time, people are also impressed by loach, and slowly have a new understanding of loach. The loach is fresh, tender and fine, reflecting the characteristics of food. The more famous loach is the loach in Long Beach Town, the method is to choose local loach, remove the internal organs under the oil pot crispy oil to use, choose pickled pepper, pickled ginger, peppercorns, large ingredients, garlic, sauerkraut, watercress, fry the oil pot and add broth to boil, cook the loach until the flesh is delaminated, and then put it in the basin and sprinkle it with green onions or fish to be served on the table.
It's a duck-skinned egg. Here, I would like to highlight a hibiscus egg, people usually eat tender eggs, and the difference with eating tender eggs is that before entering the table, meat is added to the tender eggs, which is more chewy and tastes fresher. The method is to shell the egg, put the egg white egg yolk into the container, put a small amount of salt, mix well with a small amount of water, and stir vigorously in the process of mixing. Then add an appropriate amount of cold water (preferably with rice soup) and stir in a steamer until it is fully cooked, and before leaving the basket, add the fried pork on top of the tender eggs and sprinkle with green onions to eat. Meat Shaozi select lean meat, chopped into minced pieces, fried with lard, appropriate amount of salt, pepper noodles, a small amount of vinegar, which is characterized by tender protein in the yellow, pink and tender like a bud, slightly sour and fragrant, soft and tender, eggs have been belly, meat flavor is still there.
After so many delicacies, you must want to eat a little "local" specialty food, in Fushun, there is a kind of Chaopai cake, which is a kind of cake food, which is a staple food with good taste.
The shape of the chaopai cake resembles the wat held by the minister of culture and military affairs of the feudal dynasty when he went to the court, so it is also called the chao card. The local old man said that every morning, eating a crisp and delicious chaopai cake has a feeling of the minister going to the court, and the mood of the day is good.
The production of the morning card, large pieces, longer than a foot; small pieces, about seven inches; crispy on the outside, cottony on the inside, fragrant. There are two kinds of light flavor chao cards: one is coated with syrup, sprinkled with sesame seeds, after baking, the color is orange yellow, with the flavor of huangqiao baked cake; one is a white thin chao card, as thin as a pot, as thin as a brocade, without any paste spots, crisp and delicious, retaining the sweetness of the flour itself. There are also a variety of salty dynasty cards, generally all of which are ingredients such as green onion oil and salt, and there are "mille-feuille cakes" made of fillings according to their favorite tastes, which are more likely to arouse people's appetite. The production of the morning card, all use live noodles, the noodles and baking techniques are exquisite: the hair noodles are not allowed to form the head, the alkali color is not allowed, the block is unevenly chopped and not allowed to go off the furnace" rules, and even the posture of the person standing and the movement of both hands are stipulated.
The outside is crispy and the inside is fragrant. As soon as the chaopai cake comes out, the color is orange yellow, and there is the flavor of the huangqiao roast cake; one is the white thin chaopai, as thin as a pot, the color is like a brocade, there is no paste spots, crisp and delicious, the sweetness of the flour itself, the fragrance is rich and smooth, how, to Fushun, first taste the bean blossom, go to eat the meat and drink the mutton soup, and then send you a Fushun Chaopai, you, life is rich and smooth...
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Photography: Zhu Wenxin, Deng Youyun, Zhuo Hongguang
Text: Zhu Wenxin
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I gathered travel inspiration about Fushun's food (dishes) that are suitable for everyone to experience.
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Lotto Travel Network and Lotto Inspiration Traveler: Zhu Wenxin Released: 2017.06.01