It was announced a few days ago
Liaoning Top Ten Famous Dishes Liaoning Famous Snacks Selection
Seafood family portrait Clam kidney bean noodles
Sea cool powder Yellow croaker pot sticker
Under the pot of rotten knotty soup salted fish cakes
Sea hemp line buns Fried braised seeds
Incense on the list
Dalian cuisine originates from Jiaodong cuisine in the Lu cuisine family
When Jiaodong a series of cooking techniques
Bump into abundant seafood resources at 39° north latitude
It forms a unique taste of Dalian old dishes
How did these delicacies come to be?
What is the most authentic Dalian approach?
Let's eat today
The first way
Seafood family portrait
▲ Seafood family portrait is listed as one of the top ten famous dishes in Liaoning, which can be said to be well-deserved and well-deserved.
Strictly speaking, Haiwei Family Portrait is not an old Dalian dish, nor a modern innovative dish, nor a foreign dish introduced from a foreign port. Instead, after the meticulous upgrading of Dalian's successive generations of chefs, an ordinary "stir-fried mix" was carefully upgraded by successive generations of chefs in Dalian, improving the feeding and improving the grade, and turning it into "sea mix".
The ingredients of "Sea Mix" are all common varieties of seafood, which is a popular version of seafood dishes. On the basis of the "sea mix", chicken breast and cooked pork knuckle meat were added, and the name of the dish became "Family Portrait". In Dalian, this dish is considered a "big piece" main dish, and many popular restaurants use this dish as the "top brand".
As early as a few decades ago, people became more and more fond of seafood ingredients, whether it is guests who come to Dalian or people who have lived in Dalian for a long time, they gradually demand fired dishes based on seafood ingredients, which provides the background of the times for the "birth" of seafood family portraits.
At that time, the major restaurants and restaurants in Dalian began to reform the traditional banquet banquet, "four one six (four cold cuts, one large piece, six hot stir-fry) seats", "four two eight cold cuts and eight hot stir-fry) seats", and even "four four eight (four cold dishes, four large pieces and eight hot stir-fry) seats" were all changed to "top ten dishes" seats. Although the "top ten dishes" do not have the distinction of main dishes, there is still a difference between main dishes and side dishes. The change in the scale of the banquet has made the Haiwei Family Portrait on the mainstream stage of Dalian's catering industry and become one of the main dishes of the "Top Ten Dishes".
As the name suggests, the ingredients for a family portrait of seafood are all seafood or seafood. Although the ingredients such as sea cucumber, shrimp and fish meat in the sea mix are the same as the seafood family portrait, other ingredients are very different, such as conch, mullet plate, red shellfish, fish skin can be put in, the number of varieties is not fixed, more or less.
Seafood family portraits are different. There are eight kinds of ingredients, plus magnolia slices and shiitake mushrooms for a total of ten kinds. Feeding is: shrimp, fillets, abalone, yaozhu (dried scallops), fish belly, fish lips, fish bones or fish letters (fish periosteum) and sea cucumber.
In recent years, as the variety of seafood and seafood ingredients has become more abundant, the ingredients for seafood family portraits have also changed dramatically. The ingredients for the family portrait of seafood grilled by high-end hotels are: sea cucumber, abalone meat, squid flower, prawn or sea prawns from the Bohai Sea, fresh shellfish, fish meat, and the ingredients are magnolia slices and shiitake mushrooms. There are also ordinary restaurants that cook seafood family portraits: sea eggplant, shelled abalone, dragon fish meat, small shrimp, sand clam meat, crab foot stick, sea hare. Depending on the ingredients used, the price is different.
Second way
Clam kidney bean noodles
▲ When fresh clams and crisp and tender kidney beans collide, a well-known dish in Dalian is produced.
Now Dalian's popular clam kidney bean noodles, the practice of large and small restaurants is not the same, some use clam meat, some use raw shell clams. But very early on, in the traditional noodles operated by Dalian Restaurant Restaurant, there was no "clam kidney bean noodles", and even ordinary people rarely ate this noodle in their homes, and the reason was that they could not afford to eat.
How did clam kidney bean noodles appear? There is a saying that it is related to a number of star hotels in the early days of Dalian.
In the early 1980s, when the Dalian International Hotel was first built, an investor had a Hong Konger who often dined at Qunying Building. This person pays great attention to eating habits and nutrition, and often orders his own ingredients and lets the chef operate. One day in early summer, he offered to eat noodles in a different way, and it happened that Qunying Lou had purchased some clams as an ingredient for the soup dish. So, the chef used raw clams to include meat, added some diced meat and spinach, and flew frangipani to make clam noodles. It is this innovation that makes this investor eat well and remember.
After the opening of Dalian International Hotel, investors remembered the clam noodles that they had eaten in Qunying Building, so they let the chef operate, and repeatedly studied, and finally made "clam kidney bean noodles" and first introduced them to the market.
This clam kidney bean noodles are made with raw clams and meat. After the kidney beans are removed and washed, the top knife is cut into cubes, neither too crushed nor too thick. Sometimes in order to enhance the taste of the noodles and the variety of ingredients, you can also add some diced meat.
When making dough brine, two methods are common. One is "clear soup", in which kidney beans and diced meat are blanched in clean water to eight minutes. Then use bone broth to boil and add kidney beans, diced meat, and soy sauce and other seasonings, the soup boils again, put in clam meat, adjust the taste, fly into the frangipani; there is also a "meat soup", first cook the pot with soy sauce, fry the diced meat and kidney beans until eight minutes cooked, add bone broth, boil and then put in clam meat, adjust the taste, fly the egg flowers, drizzle with pepper oil.
Third way
Yellow croaker pot stickers
▲ The yellow croaker pot sticker is regarded by many diners who love it as the "ceiling" of the fish sauce pot sticker.
There is also a story about the origin of the yellow croaker pot sticker. According to legend, dalian Jinzhou Shao family has a fifth son, from childhood like to eat seafood, grew up in Dalian, became the vice president of the chamber of commerce, often at that time the most famous restaurant Taihua Lou banquet.
Once, the vice president asked the shopkeeper if he could eat the fish filling pot sticker, and the noodle master of Taihua Building replied very happily - this can be! Because the pot stickers sold on weekdays are mostly three fresh fillings made of sea cucumber, prawns and pork, and the pot stickers have never been made with fish filling, and the noodle case master has tried to use mackerel as a filling and wrapped a pot sticker with raishi fish filling.
After the pot was served, the guests were not satisfied. The vice president who invited the guest was very unhappy, and when he left, he instructed him to eat the fish paste next time.
The noodle master was unwilling and began to study what kind of fish was most suitable for the fish filling pot sticker. Mackerel is oily, the meat is sticky, the fishy taste is large, and it must be fattened with meat and water to stir into fish filling. Dumplings are sealed fillings, and the boiled mackerel dumplings are particularly tender. The pot sticker is a semi-open, after three waters and two oils, the fishy smell of mackerel is all emitted, and the taste is not very good. I also experimented with tooth flake fish, and the result was similar to the taste of mackerel.
At this moment, someone said that the Shandong fish brine noodles are marinated with three-petal meat fish, and reminded the redhead fish and braided fish that there are thorns in the meat and cannot be used. The dough master was suddenly inspired to experiment with a three-petaled yellow croaker. This time, he turned the churning stuffing into a mixed filling. After picking out the yellow croaker meat, chop it, adjust the taste, stir in a small amount of leek stalks, and wrap the pot stickers. After being baked, the fish filling is tender, the fish meat is fluffy and the fish flavor is strong.
A few days later, the vice president came to Taihua Building to feast. When the fish filling pot was pasted on the table, the vice president said yes. In this way, the yellow croaker pot sticker has become a famous staple food of the Taihua Building without hanging menus.
The method of yellow croaker pot sticker is very different from the traditional fish filling. The traditional fish feed is to mix the fish meat with pork fat, stir into a meat paste, add water and then stir into a paste, wrap out the dumplings or buns, the taste is tender and fragrant. The yellow croaker pot sticker adopts the mixing process, and there are no other ingredients as accessories. The amount of ingredients used in mixing the filling is more than the amount of ingredients used to stir the filling, and the cost will be more than three or four times higher.
Dalian cuisine Dalian famous snacks
Precipitated over the years as a symbol of the city
It heals generations of Dalian people
The same taste and sea pie debut
Let the taste buds and emotions be synchronized
It also transforms into a fragrant food business card
Show the charm of Dalian to the world
Which Dalian dish or Dalian snack is your favorite?
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News Dalian (WeChat: dltv8811) edited and produced
References: Old Taste Yu Zhengli "How much should the price of a family portrait of seafood be?" "Mouth-watering clam noodles", "Yellow croaker "slipped into" the pot sticker"
Special Adviser: Jiang Jun, President of Dalian Catering Industry Association
Hand-drawn by: Hai Jian
Editor: Lü Bin, Wang Lin
Cover: Hai Jian