<h1 class="pgc-h-arrow-right" data-track="1" > top ten hidden foods in Shandong, foreigners feel that they can't get their mouths down, locals love it, do you like to eat</h1>
Shandong is China's "vegetable basket", but also "China's temperate fruit town", not only the conservative and proud inland areas, is an important part of the culture of a city, but also has the openness and openness of the peninsula coastal area, but also represents the characteristics of the city, in Shandong cuisine is life, life is the story.
Speaking of Shandong cuisine, many people think of scallion pancakes and multigrain pancakes, in fact, Shandong is not only pancake roll scallions, Shandong as one of the eight major cuisines in China Lu cuisine birthplace, food can be described as countless, Shandong has a lot of unknown hidden food, these delicacies some seem ordinary, but eat that is called a fragrant, the following inventory of Shandong's top ten hidden food, some foreigners feel that there is no way to mouth, locals love, come and see how many you have eaten.
<h1 class="pgc-h-arrow-right" data-track="45" >1, pancake rolls with green onions</h1>
When it comes to Shandong snacks, many people may first think of pancake rolls with green onions, pancakes are one of the famous traditional cuisines in China, the most famous in Shandong, Pu Songling of the Qing Dynasty in his "Pancake Fu" the shape, color, size, raw materials, production and taste, function and so on described vividly. It is made by spreading noodles into a paste, and the methods and eating methods vary slightly from place to place. The most classic way to eat is to put a layer of sauce on the pancake into a roll of green onions, bite down, completely can not eat the spicy taste, eat very sweet and delicious, full of pancakes crisp and scallion crisp sweet taste, but also can be paired with different meat or vegetable food, are particularly delicious.
<h1 class="pgc-h-arrow-right" data-track="47" >2, Zhangqiu scallions</h1>
The average height of Zhangqiu scallions is in one meter five to one meter seven, more than two meters is also quite common, when Shandong people say "you are not as high as my family's onions", it is really not a joke, see the moment of Zhangqiu green onions, really subvert your cognition of onions, Zhangqiu green onions in addition to tall and long, but also has the characteristics of crisp and sweet. Shandong people's love for green onions is self-evident, Zhangqiu scallions are white, sweet and delicious, tender and juicy, rarely spicy, the most suitable raw food, grilled scallions rolled on pickles or smeared with watercress sauce or rolled a pepper is a pancake to eat, a bite of Shandong millet noodle pancakes, a bite of green onions, is the life of Shandong people.
<h1 class="pgc-h-arrow-right" data-track="49" >3</h1>
Fresh, it sounds a little indecent. This is a scenic snack in Texas, which is interesting from the name. When did the tofu originate, there is no way to verify, very early on someone used a large bucket of tofu, the cooked tofu burden was picked up to the cross street, no table and chair bench, only with many small wooden boards (about 20 cm long, 10 cm wide), drizzled with chili oil, sesame paste, give you a spoon, standing in front of the stall, hand holding small wooden boards began to pull into the mouth, hot soft incense. If you don't want to get on your clothes, you have to eat hot tofu with your head down, hence the name "tofu".
Whoever wants to eat this mouthful of tofu will pick up the stomach and pull the hot tofu into his mouth. Nowadays, eating pouted tofu is all Sven, and most people are reluctant to use the board anymore and use the bowl instead. And there are also tables and chairs benches, holding bowls, you can sit down and eat slowly, spoon by spoon into your mouth.
<h1 class="pgc-h-arrow-right" data-track="52" >4, Linyi Grits</h1>
To say that Linyi's most famous diet, the most widely circulated traditional snacks, I have to say that grits, "grits" in writing is a soup made of meat, according to legend is a kind of breakfast food of the ancient Western Hui people. Eight hundred Li Yi Meng, from the first bowl of grits soup in the morning to wake up, grits is unique to Linyi, grits has a long history, the traditional grits soup using broth and rice porridge boiled, only Linyi people do authentic, each bowl of grits soup must be prepared from the night before the previous day. Grits has four major exquisite, namely hot, spicy, fragrant, fat, the entrance is fat and not greasy, spicy and delicious, dispel the wind and cold, regardless of men, women and children, in the morning a bowl of hot grits with fritters, baked cakes, is a beautiful breakfast enjoyment.
<h1 class="pgc-h-arrow-right" data-track="57" >5</h1>
Bar head fire, is a kind of white noodle fire, belongs to a kind of hard noodle food, because the noodles used as a fire are very hard, kneaded into a ball, need to use a thick jujube wood bar repeatedly pressed instead of kneading the dough by hand, so the name "bar head". Slightly larger than a palm, when you go to the oven, pick up a bump in the middle and bake it over a slow fire. This fire has a layer of golden crispy skin on the outside. The noodles are slightly hard, peeled, visible layers of rolls, sweet taste, rich in the fragrance of wheat qu, the more chewy the more fragrant, resistant to storage, not easy to deteriorate, both can be eaten now, but also easy to carry, suitable for travel to eat, very early on rich in fame.
<h1 class="pgc-h-arrow-right" data-track="59" >6</h1>
Jining's dried meat rice is a traditional snack specialized in Jining, jin is a kind of vessel for holding food, and as the name suggests, it is cooked with meat. It originated in the Yuan Dynasty, began to be commercialized in the late Ming and early Qing dynasties, and has continued to this day, when people put meat stewed with pottery and rice together to eat, with a different flavor. Pork belly is made of fresh and thin pork belly, its biggest feature is that the meat is large, fat and not greasy, the meat in the dried rice is crystal clear, the meat is mellow, and then poured into the bowl to bibimbap, delicious.
<h1 class="pgc-h-arrow-right" data-track="61" >6</h1>
Shandong has a long steamed bun is the most famous, signed steamed bun is also known as sign bun steamed bun, sharp steamed bun, high pile steamed bun, short pile steamed bun, bar head steamed bun, etc., the noodles are worn on the iron skewer of the steamer, and then steamed in the pot. The steamed steamed bun is thin and long, soft and strong, and the head and tail can complete a circle, hence the name. If there are two kinds of steamed buns, that is, Shandong steamed buns and ordinary steamed buns, and the signed steamed buns are choking steamed buns; Choked a lot of dry noodles, so the steamed bun is soft and strong, porcelain, into the mouth to chew strong, sweet and delicious is not added sugar inside, the more chewed the more fragrant, the wheat flavor is full, can eat the taste of the hometown, the taste of childhood.
<h1 class="pgc-h-arrow-right" data-track="63" >7</h1>
In Qingdao, Shandong, as long as pig trotters are mentioned, many people will think of "Liuting pig trotters". Liuting Pig's Trotter is one of Qingdao's classic delicacies, named after the Liuting Street in Chengyang District. In the early 1990s, the Area of Liuting in Qingdao was rich in sauce and marinade pig trotters featuring "hoof jelly", usually with fresh pig trotters as the main ingredient, adding more than ten kinds of precious spices and condiments, and making it with the traditional sauce brine process. It is bright in color, strong in taste, between the soft elastic pork skin, mixed with some lean meat on the pork bone, the sauce is fragrant, and it has the reputation of "the first hoof in the world". Among the many Liuting pig trotter brands, the "Zhou's Liuting Pig Trotter" is the most famous.
<h1 class="pgc-h-arrow-right" data-track="65" >8</h1>
Mullet eggs are not eggs, but the egg glands of female cuttlefish, oval and slightly flattened, milky white, large mullet eggs like eggs, small like pigeon eggs, mainly produced in Shandong Province. The sour and spicy mullet egg soup made of mullet egg as the main ingredient is a traditional dish of Rizhao characteristics, which will be full and solid, the body surface is smooth, the slice is complete, the milky white mullet egg is soaked in boiling water after washing, the skin is washed, and then soaked in clean water, and the soup is torn open one by one, which is used in Yu cuisine and Lu cuisine. Yuan Ming, a great poet and gourmet during the Qianlong period of the Qing Dynasty, tasted the dish many times, and recorded the preparation method of the dish in the "Suiyuan Menu": "Mullet eggs are the freshest and most difficult to serve, the water must be rolled through, the sand is removed, and the chicken soup and mushrooms are simmered." Gong Yunyan Sima family system is the most refined.
<h1 class="pgc-h-arrow-right" data-track="67" >9</h1>
Sea vegetable buns are made from sea vegetables, which long islanders call sea vegetable clips (also called vegetable horns). It is a kind of snack unique to Long Island, made of new sea vegetables, shrimp skin or meat filling that are available all year round in Long Island, and the shape of the wrapping method is the long willow leaf wrapping method (also known as the wheat ear bun method), and the bun is also round or dumpling-shaped, which is recognized by tourists as one of the most delicious buns in China. In the early years, sea vegetables did not have to spend money to buy, full of sea vegetables, in the sea can pick back a lot of fresh sea vegetables, mostly sea greens, sea seaweed, green vegetables, etc., the best is a kind of sea vegetables called "camel hair". The "camel hair" dish is earthy brown, slender, tender and smooth. The special feature of long island sea vegetable buns is that the sea vegetables are clean and rich in flavor, coinciding with the fresh flavor of pork and dried shrimp, and the taste is rich when eaten, and some distant guests have sung oil poems after eating: "Not to long island to live up to the eyes, do not eat sea vegetables to be ashamed."
<h1 class="pgc-h-arrow-right" data-track="69">10</h1>
The sub-meat is not just a piece of pork, but a large pot dish with meat and vegetables. Dumpling meat is a traditional snack in Jinan, and when you taste it, clichés like what is fat but not greasy have become pale and weak. The meat is deeply loved by jinan teachers and children, and has become one of the municipal intangible cultural heritages of Jinan. Jinan zi meat is the fat and lean pork belly cut into long strips, tied with hemp rope into a handful, immersed in soy sauce, fiercely open the pot and simmer slowly, the northern "put the sub meat" without adding sugar, pay attention to cooking with soy sauce, do not put salt, stew in a high cylinder crock pot with only soy sauce octagon, wait enough, sealed together, the aroma is overflowing. When eating meat, you can also accompany green peppers, eggplant, scrambled eggs, six happy balls, soy products and other side dishes, its meat is fat but not greasy, thin and not chai, the entrance has a mellow aftertaste.