The May Day holiday is a very important holiday of the year and one of the holidays that everyone looks forward to the most. At this time, many people choose to travel around to enjoy the scenery and taste the local cuisine. Each city has its own unique "taste", or ancient and heavy historical precipitation, or modern fashion vitality... Those taste bud classics that have gone through the years have preserved the culture and memory of a city. Come to Linzi on May Day to eat and stroll, and feel the good taste of intangible cultural heritage on the tip of the tongue in Linzi...
Nanqiu pounded the balls
Nanqiu pounding balls originated in the Jiaqing period of the Qing Dynasty, hundreds of years ago, is a local residents' wedding banquet and entertaining VIP must a delicacy, the characteristics are purely handmade, white, bullet, beautiful, fragrant, floating, crisp, because of the rich nutrition, fragrant and delicious, old and young famous, people send Ya name: "Kung Fu balls floating on the water".
Nanqiu pounding balls are made by pounding chicken breast, water, egg white and salt as the main raw materials, and the finished product is as white as snow, shaped like garlic cloves, and fragrant and crispy in the mouth. There is a local saying: rooster thigh carp waist, not as good as Nanqiu pounding balls floating on the water. Nanqiu pounding balls have been loved by people for a hundred years and are the best of the balls. In 2016, it was rated as the list dish of Shandong TV Station People's Chef God Blue Sea.
Jinling baked cake
The baked cake of Jinling Hui Nationality Town in Linzi District formed a scale from the end of the Qing Dynasty, and after more than 100 years of development and inheritance, it has formed its own brand and is a unique local famous food.
Jinling baked cake is not as thin and crisp as other baked cakes in Zhoucun, but relatively large and thick, without adding any seasoning, maintaining the original wheat aroma and sesame aroma, crispy and gluten, in the Republic of China period was called "bite into the mouth, chew a large bite" food. Once used as a snack to unwind or give to friends and relatives, it is now a staple breakfast for locals. Because of the long shelf life, easy to carry, hunger-resistant, rich in aroma, and the first choice for travel food, it is not only very famous in the local area, but also has been sold to other provinces and cities.
Jinling baked cake maintains the traditional craftsmanship, the raw materials are flour, primers, sesame, water, salt, etc., and the tools mainly include from the noodles to the baking process. There are three major processes: noodles, making and baking.
Ma Ying's halal honey food
Ma Ying halal honey food, has more than 100 years of production history, because of its shape is also known as horseshoe crisp, because of its production process is also called transparent honey, because of its packaging commonly known as "honey pot". Its shape is like a horse's hoof, layers of pieces stacked together, the shape is peculiar, the color is like amber, the finished product exudes the fragrance of honey osmanthus flowers, the food is pulled, crunchy and clear, and the citrus is not greasy. Locals say that eating after the beginning of winter can clear the throat and moisturize the lungs, especially for tracheitis patients.
The main raw materials for the production of Ma Ying's halal honey food are fine flour, sesame oil (or peanut oil), thin sugar, honey, white sugar, osmanthus paste, make horseshoe-shaped embryo body, put it into an oil pan and fry, take it out and drain, put it in the honey pulp and pulp, and after two days, the pulp is ready, and then put into a special porcelain jar to seal and package. Its color is elegant, shaped like a blooming flower, and its sweet and delicious taste is loved by people, and it is a famous halal food.
Jinling Marong sauce beef production
Jinling Hui sauce beef production process as a unique Hui halal food technology first produced in the late Yuan and early Ming Dynasty, Jinling Marong sauce beef from the entire Jinling Hui traditional craft developed into a family traditional food, has been passed down for 4 generations, nearly a hundred years to form a unique flavor, has become Zibo and even the whole country people love food.
Jinling Marong sauce beef production process absorbs the essence of Hui food processing technology, selects high-quality beef tendon meat, supplemented by fennel, cloves, meat kou, sand kernels, cinnamon, fragrant leaves and other medicinal spices, combining cooking skills with food therapy and food nourishment, to create a clear fragrant sauce beef. Ma Rong sauce beef, beef jerky, meat, with its unique technology, has successively won the second China (Zibo) Famous and Excellent Commodities Expo Gold Award, Zibo City "Five-star Civilized Production and Operation Service Unit", Zibo Lu Cuisine Boutique Exhibition "Zibo Famous Food", "Shandong Province Food Industry Excellent Time-honored Brand", "Zibo Famous Snack", China Hotel Association "Chinese Famous Snack" and many other honorary titles, becoming an indispensable food in the people's diet.
Jinling Ding's sauce beef
The beef making technique of Jinling Ding's sauce inherits the traditional skills of "Dingjiamen". The sauce beef of "Dingjiamen" has a history of more than 100 years, using Luzhong healthy cattle, mastered by the mosque imam, and then selected with good beef tendon meat or a small amount of rib fan meat, which must go through the main steps of soaking, stewing, and flavoring.
With the development of science and technology, the production technology of Ding's sauce beef has been improved on the basis of the original process, dominated by the mosque imam, cleaned, selected, divided, soaked, steamed, low-temperature acid drainage, vacuum packaging, high-temperature sterilization, supplemented by precious Chinese herbs, family recipes, processed in more than a dozen processes, maintaining the original flavor and more hygienic.
The beef making technique of Ding's sauce is a traditional halal food craft, which originated from a belief and formed a unique national food culture.
Tian Wang zongzi
Tianwang Village is located near the ruins of Tonglin (Tianwang), a national key protection unit, close to the Wu River. The Wu River was famous during the Spring and Autumn Warring States period, the river water is mellow and sweet, the fish and shrimp are flocked, the reeds in the river have a special fragrance because of the unique water quality, the leaves are wide and thick, and it is an excellent material for making rice dumplings. Nearby villagers all wrap rice dumplings with reed leaves from the Wuhe River, with Tianwang Village being the most famous.
Tian Wang zongzi has formed a unique production process since the Ming Dynasty, originally only made during the Dragon Boat Festival, and developed into perennial production during the Qing Dynasty. Zongzi to glutinous rice, red dates, peanuts, soybeans, etc. as the main material, zongzi leaves with reed leaves produced in Wuhanoi, red dates generally use Shandong Leling production of golden silk jujube, in the reed leaf picking, storage, soaking and other aspects are very meticulous, wrapped zongzi pay attention to the quality and quantity of filler, boiled zongzi is also very particular about the heat, zongzi large, uniform, fragrant taste, famous in all directions, is a historical folk snack.
Every autumn, the villagers of Tianwang Village peel off the reed leaves to dry, stack them in groups according to the width, length and length of the leaves, flatten them and save them for use at any time, which the villagers call "beating leaves". Before wrapping rice dumplings, soak the reed leaves, generally for 24 hours; The rice that will be needed is also soaked, glutinous rice is generally soaked for more than 2 hours, black rice is generally soaked for more than 3 hours, and then the red dates are washed, the appropriate amount of glutinous rice and dates are placed on the arranged reed leaves, wrapped in triangles, tied up with corn husks prepared in advance, small rice dumplings generally use 6 reed leaves, and large ones use 7-8 reed leaves. Place the wrapped rice dumplings in a large pot in order, compact them with stones to prevent them from floating after adding water, and then cook. The cooking time depends on the number of rice dumplings, and most of the makers master the heat by experience. If the package is soybeans, peanuts and other fillings, soak them in advance; If it is bean paste filling, it is also necessary to make the bean paste in advance, but the red dates inside can be washed as long as they are washed and do not need to be soaked.
Tian Wang zongzi has more than a dozen kinds of glutinous rice, black rice, eight treasures, bean paste, etc., and the specifications are generally six taels and eight taels. In order to maintain the fragrance of reed leaves and the natural aroma of raw materials, the rice dumplings in the village do not add any flavoring agents such as sucrose and spices except for the necessary raw materials, and more than 90% of them are original flavors.
Xu's dim sum
Xu's dim sum making technique originated from the century-old famous store of "Debin Lou", which is the self-created dim sum by Xu Zongsheng, the ancestor of the Xu family in Qiling Street, and has a history of more than 100 years. Xu's dim sum is crispy and tender on the outside, soft and smooth, golden in color, sweet and delicious, and melts in the mouth for all ages, and is a sweet noodle dish necessary for local people to get married and have children.
Xu's dim sum series products include crispy dumplings, money cakes, lotus leaf crisps, ingots pastries, bergamot pastries, etc., and ingredients include refined flour, animal oil, water, white sugar, rock sugar, edible green and red silk, walnut kernels, tangerine peel, etc. Xu's dim sum is made by hand, without any additives, it is a real green food. In 2015, the 12th Qi Culture Festival was rated as "Top Ten Famous Foods in Linzi" by the leading group of the Culinary Association.
Wuhualou old mooncake making skills
Shandong old mooncake making craft project in Dongya Village, Jinshan Town, Linzi District, Zibo City, according to the "Jinshan Town Record" Dongya Village collection materials research, in the early years of the Republic of China in 1929, Nanliuzheng Dongya Village has a Zhimo pastry shop, perennial production and operation of noodles, pastries, the owner is called Sun Zhimo, he began to learn from the master of Yufeng Rich Pastry Workshop Sun Chaozhu apprentice to make food pastry, craftsmanship achievements set up his own scone pastry workshop, carefully studied and tested to invent a unique sandwich oven, developed a fixed secret recipe, There are clear specifications and standards in processing, and there are certain tricks in stirring and kneading, rolling and pressing noodles.
Invented the technology of instant and noodle production. The cake is made with exquisite materials, unique production, rigorous craftsmanship, moderate softness and hardness, uniform thickness and chewing; And with a pattern pattern, the flavor characteristics are remarkable, there are "chew a small mouthful, fragrant a large mouthful" and "Ning She January does not light up, do not give up Zhimo old mooncakes" reputation.
Shenghuilou halal eight large bowls
The halal eight bowls originated in the Qing Dynasty and have a long history and have been passed down from generation to generation. It is a traditional brand meal of the Zibo Hui people. It is the first choice for the Hui people to celebrate festivals, entertain distinguished guests, relatives and friends, celebrate and send off, wedding and funerals and business banquets.
Liu Hongjuan, the inheritor of the eight halal bowls of Shenghuilou, on the basis of inheriting the traditional Jinling Hui halal eight bowls, has been improved several times and carefully built, and finally made the halal eight bowls that adapt to the taste of modern people stand out. The eight halal bowls pay attention to the characteristics of "thick, mellow, soup and charm", which can be called "a must of Hui cuisine", and are praised as "edible cultural relics" by the local people.
The eight halal bowls are eight kinds of halal dishes carefully made, with a dark combination of sour, sweet, bitter, spicy and salty flavors. Each dish is served in large bowls. The eight large bowls can be eaten separately, or combined to your own taste.
The eight halal bowls are: stir-fried beef, beef meatballs, fried tripe, stewed chicken, steamed chicken cake, fried fish, fried lotus root, and roasted beef tongue. The production of the eight large bowls pays attention to the thick and heavy materials, pure soup and clear taste, exquisite materials, comprehensive techniques, using stewing, boiling, stewing, frying, burning, steaming and other techniques. Anything that is fried is served with simmering soup. The eight bowls of soup are prepared with secret recipes, and the old soup is cooked all year round and has a mellow taste. The eight large bowls of meat rotten soup are thick, the meat is fat but not greasy, lean but not woody, fragrant and tender, and the flavor is unique. The eight bowls create a unique food culture characteristic with the harmonious unity of color, aroma, taste, shape and utensils, and have become the premier delicacy in the local area.
Wu's roast chicken
Linzi Xiguan Wujia Roast Chicken inherits the traditional craftsmanship of the Wu family of Linzi Xiguan, constantly reforms, updates and develops, carries forward traditional culture, inherits old skills as the basis, and advocates the concept of "high quality and health, balanced nutrition and unique flavor", which is favored by the local people.
With the development of science and technology now, on the basis of the original remaining various utensils have been partially or completely rebuilt, the products are selected North China wood chicken, local stupid chicken, after slaughtering, cleaning, selection, soaking, molding, coloring, marinating, flavor, supplemented by more than 20 kinds of precious Chinese herbal medicines and other more than a dozen processes processing, no additives, with its highlight of the traditional old taste, balanced nutrition has become a gift to relatives and friends, home to enjoy the local famous food.
Eight large bowls of Qi Guo's old cuisine
"Eight Bowls of Old Cuisine of Qi Country" is based on the old-fashioned dishes of folk banquets in the ancient Linzi District of Qi Country, combining the famous and excellent local specialties of various townships and towns, folk snacks and local customs and inherited old crafts, according to historical records and the inheritance and oral description of existing folk famous chefs, sorting and excavating, combining existing raw materials, condiments, slightly improved processes and tastes, forming an inherent steaming, boiling, frying, stir-frying, frying as the basic cooking method, with the original taste, broth fresh and sour and spicy, Sweet and sour and other flavor-based special button bowl dishes, which retain the nutrients of raw materials to the greatest extent, are rich in nutrition, and form a set of folk old dishes with inheritance value in accordance with the inherent banquet procedures and patterns of folk red and white affairs, which are well received by local people and foreign guests.
Representative dishes include sausages, Chinese meat, egg rolls, beef with sauce, shortbread, crispy fried Xiaohe fish flavored full dock buckle, eight treasure chicken, Yunyun skin, steamed mutton, pounded chicken balls, floating soup fish balls Huangcheng meat cheek, Jinling beef balls, eight treasure pig's trotters, pork liver balls, egg tofu, butterfly chicken, grilled sea cucumber with green onion, crispy white meat, yellow rice cake, special pancakes, donkey fat oil cakes, soup dumplings.
intangible cultural heritage cuisine,
More than just a delicacy,
It's a feeling,
Remember a city with a taste,
Inherit a culture with a delicacy,
That's the charm of it.
It is also the simple local feelings of the Linzi people.
Source: Linzi Cultural Tourism