As the saying goes, the people take food as the sky, and Zibo cuisine is full of five flavors, which is particularly tempting.
As the year draws to a close, Chinese culinary master Li Changshun brings you these famous Zibo delicacies, so get started and learn them!
About Mr. Li Changshun:
Chinese Cooking Master, Chinese Lu Cuisine Cooking Master, China Hotel Industry National Judge, National Vocational Skills Competition Referee, National Diamond Grade Restaurant Judge, Executive Director of Shandong Tourist Hotel Association, Executive Vice President of Zibo Hotel Cooking Association. He is known as "the head of modern Boshan cuisine", "the founder of Lucai Haidai food culture", the "inheritor of the intangible cultural heritage of Zibo City", and was rated as the first batch of "Zibo craftsmen", and his publications include "Boshan Four Four Seats" and "Taste Truth". He has participated in many important government affairs receptions in Zibo City, and has successively received Party and state leaders such as Jiang Zemin, Hu Jintao, Li Keqiang, Wu Guanzheng, and Hui Liangyu, and served as the person in charge of the chief writer of the Menu.
Tofu box
Tofu box, one of the large dishes in the century-old banquet "Boshan Four Four Seats". The most characteristic ingredient of the tofu box is the three fresh cultures, namely sea cucumber, sea rice, and tenderloin. Eating tofu is also the life preference of Boshan people, when eating tofu boxes, open the box to see the treasure, I wish you all a blessing. Everyone held up a basket to taste, and naturally had a special beauty.
Ingredients: tofu, pork essence, bamboo shoot tip, etc.
Preparation: Cut the tofu into one-inch long, five-minute-wide rectangles and fry peanuts in oil until golden brown. Cut from the side to connect to the other side to form a lid, and then loaded with meat or vegetarian filling, the key to the filling is to use sand kernel noodles to season. Plated in the shape of a tower, steamed thoroughly, garlic and vinegar cooking pot added to the fungus, bamboo shoot slices to make a sour and salty soup of the stir-fry sauce, sprinkled with garlic yellow minced, poured on the tofu box and ready. This dish has the characteristics of delicate taste, rich flavor, tough skin and tender filling.
Boshan risotto
Boshan risotto, also known as assorted stew, has many cooking ingredients that mean "auspicious blessings" in the raw materials, and is a "family portrait" that represents the food culture and dishes of Boshan.
Ingredients: pork balls, water hair belly, pine meat, water hair shoots, fungus, tiger skin meat, cabbage, etc.
Preparation method: The method is one is to buckle the bowl, steam, braised, and the other is to stew the pot and stew. If you want to eat the taste of stew, you can't do without dried bamboo shoots. Another main ingredient is cabbage, only cabbage is beautiful, eating cabbage is the preference of Boshan people. In the risotto, there is no lack of juice soup (clear soup) and paste pepper noodles, and then sprinkle garlic or coriander according to the season when it comes out of the pot, which is the characteristic of Boshan stew. The best way to make Boshan stew is to use a casserole, the stew made of stew taste is pure, salty and fresh, the soup is mellow, original, and the local flavor is strong.
Boshan water dumplings
Boshan people every family pack Boshan water dumplings to show celebration, usually use Boshan water dumplings to entertain guests, Boshan water dumplings have become the most folk custom of the local restaurant signature food.
Ingredients: flour, pork belly, etc.
Production method: The dumplings are heavy eaves and skinned, shaped like a jade rabbit, shaped like a yuanbao. The toppings and dough rolling are extremely elaborate and methodical. Exquisite production and eating have "five fast": mix the filling quickly to preserve freshness, roll out the skin quickly to prevent acidity, wrap it fast to be afraid of dipping, put it in the pot quickly to prevent drying, and eat fast to preempt it. On a bowl of pepper soup "original soup to make original food", feast and feel comfortable.
Boshan crispy pot
The crispy pot, also known as the "crispy fish pot", is a famous traditional flavor snack of Boshan folk, and it is also an indispensable "New Year's dish" for Boshan people. Whenever the Winter spring festival comes, every household must make a crispy pot to feed relatives and friends.
Ingredients: pork belly with skin, pig front hooves, mackerel, etc
Production method: use a large casserole, first lay a layer of ribs (paste-free pot) at the bottom of the pot, the fish, meat, vegetables, ingredients are arranged layer by layer to the edge of the pot, and then use the cabbage gang to circle like a fold, and then arrange various dishes as before layer by layer, about half a foot high, use the rope to tie the vegetable gang firmly, cover a Boshan "big fish plate", plus the soup (soy sauce, salt, vinegar, sugar, yellow wine), must choose Boshan local specialty "Zhengtang" brand soy sauce, vinegar, otherwise it will not be the right taste. Cook over high heat and then use slow heat to cook the soup. When the soup is more, it is skimmed out for later, and when the soup is small, it is added again, until the soup is exhausted, the dish is rotten, and the incense is put on, and it is cooked thoroughly with chopsticks, and it can be eaten after cooling.
Boshan fried spring rolls
Fried spring rolls are a local seasonal dish of Boshan and a line dish at the Boshan banquet, and its production process and special flavor are unique to the Boshan cuisine.
Ingredients: Tsubaki sprouts, leeks, pork belly, etc.
Production method: Boshan fried spring rolls pay attention to spring buds, winter leeks, so as to reflect the delicious characteristics of spring rolls. When the rolled spring rolls are fried, the outer skin should be wrapped in paste, fried crisp and fried thoroughly, and the inside should maintain the true taste of the filling, which is called: "Seeking beauty in lightness, seeking freshness in the clear, and freshness can get rid of the vulgar and super-dust and the true taste is also out." When serving, you should bring a bowl to sprinkle the broth with leek flowers with "three oils", one can make the fried spring rolls soft, and the other can remove the smell of fried, which is the authentic Way to eat boshan fried spring rolls, which really makes people salivate and eat first.
Boshan hard fried meat
The hard fried meat has a pure flavor, a rich sauce, a ruddy and bright color, a crispy outer skin, and a tender and delicious inner meat, which has a pleasant taste, which is really interesting.
Ingredients: fresh pork front or hind leg meat, peppercorns, starch, soy sauce, etc.
Production method: Boshan hard fried meat is simple and convenient. Fresh pork fore-leg or hind-leg meat is cut into eight-point square domino pieces, marinated in the finest soy sauce from Boshan 'Zhengtang' sauce garden, and wrapped in locally produced corn starch. The marinated meat grab pulp is mixed well, and the corn starch must first be "raised" with water, that is, soaked in advance. The stickiness of this corn starch is small, the hanging paste is fried, and the crisp is crisp. The frying process of hard fried meat is very exquisite, you need to fry it twice, one in one go, one time to stand up, one time to color the oil and fry the crisp, but also to use pepper noodles to freshen and add flavor.
Chestnut grilled cabbage
Chestnut grilled cabbage is light in color, beautiful and beautiful, cabbage is delicious and crispy, chestnuts are sweet and soft. The exquisite jade carved cabbage symbolizes auspiciousness and wealth and is called "Hundred Fortunes". Chestnuts contain the meaning of prosperity and hope for a better life. Cabbage chestnuts combine to produce auspiciousness, carrying people's vision and yearning for a sweet and happy life.
Ingredients: cabbage, pork essence, shrimp, etc.
Preparation method: This dish is unique in the production process, pay attention to regulation, and its key is to benefit the soup. "The fragrance and aroma of all kinds of dishes are due to the use of broth, and if the soup does not exist, the dish loses its original charm." The rich and fragrant soup is the dominant element in maintaining the original flavor characteristics of this dish.
Cold powder mixed with celery
In Lu cuisine, the use of frozen powder to mix vegetables is mostly used for chicken shreds, shredded meat and some meat dishes to match, and vegetables are mixed with to eat The uniqueness of Weibo mountain vegetables. From the beginning of the Mid-Autumn Festival to the early winter, whether in the cold plate at the banquet or in the family dinner, the frozen powder mixed with celery is essential.
Ingredients: celery, frozen powder, sea rice, ginger, etc.
Frozen powder is also called agar, called vegetarian bird's nest in ancient times, which has the effect of nourishing yin and lowering fire, and belongs to the dry food of seafood. This dish is white and green, emerald green and tender, pleasant texture, both crisp and refreshing, and unique among Boshan cuisine.
Preparation Method: Chop the ginger, sprinkle it evenly on top of the dish or add "triad oil" and mix well on top of the dish. In Boshan, the frozen powder must be seasoned with "three oils", and then seasoned with sea rice and ginger, all three are indispensable, otherwise the taste of this dish will be greatly reduced.