Jinzhou is located in the core of the Western Liaoning Corridor, since ancient times for the northeast access fortress, the territory of the mountain range undulating, Yiwu Lu Mountain Range, Songling Mountain Range, Beacon Mountain surrounds Jinzhou, of which the coastline of more than 90 kilometers, unique and complex geographical location makes Jinzhou produce a variety of ingredients, between the mountains and the sea pregnant with delicious taste.
Li Fuliang, head chef of Hyatt House Chinese Restaurant at Sheraton Jinzhou Hotel, makes full use of Jinzhou's special ingredients, supplemented by the traditional cooking techniques of Liao cuisine, and devotes himself to researching and developing a series of Chinese fusion dishes full of local characteristics, presenting Jinzhou banquets with characteristic flavors for guests visiting Liaoning.
Flying crab red meat stew flower glue, Liaoxi is rich in all kinds of sea crabs, the head chef follows the characteristics of sea crabs, with pig lean meat and dried flower glue, carefully boiled for several hours, the soup color is bright and delicious, a bite of crab meat a mouthful of soup, fully experience the taste of the sea.
Throwing the fish scientific name of the goby, why it is called throwing the fish, probably means that the small fish is small, not worth eating, and the chef uses an unusual approach, so that the very ordinary sea fish into a delicacy, throwing the fish is called supplemented by shrimp, eggs, this dish is called shrimp hot water egg steamed yellow duck call, a very unique way of cooking, more delicious and umami, a special steamed dish that integrates the love of mountains and seas.
Baked oysters in crispy cuttlefish juice, this dish is particularly beautiful, with towering oyster shells and rock-like oyster meat, representing the love of the sea.
Spicy Bartle beef jerky, Jinzhou belongs to the multi-ethnic region, local ingredients using different cooking methods to create is the chef's innovation and breakthrough. For example, there are apricot slices and cheese shrimp balls, rosemary lamb chops and so on.
Bamboo forest Dongpo bamboo shoot braised pork, according to legend, this dish was made by the Northern Song Dynasty poet Su Dongpo, who was transferred to Hangzhou Ren Taishou, who brought this recipe to here, which was deeply loved by people; slow fire, less water, more wine is the trick to making this dish. Half fat and half thin mouth fragrant, fat but not greasy.
Casserole fish head Buddha jumped off the wall
Buddha jumping off the wall is a special dish in Fujian. Buddha jumping wall is usually made of abalone, sea cucumber, fish lips, flower glue, etc. gathered together, added broth and old wine, simmered over low heat. Today, this fish head Buddha jumped off the wall and joined the local fresh fish head in Jinzhou, the two skillfully integrated, mutually promoted, so that the whole dish was sublimated in taste, and the soup was extremely delicious.
The last dish is truly stunning, the bohai bay jellyfish head, Bohai Bay is rich in a variety of jellyfish, the use of fresh jellyfish cooking dishes is quite difficult, everyone agrees that this dish represents the highest level of Jinzhou cuisine. Today I have the privilege of appreciating Jinzhou on the tip of my tongue, and the head chef said that there are more dishes that make everyone's eyes shine, and you can taste it at any time when you go to Jinzhou.
The famous Jinzhou barbecue seems to cover up the style of Jinzhou Chinese food, I did not expect to eat authentic Jinzhou grilled skewers in the feast buffet, the next issue we introduce the story of German barbecue encountering Jinzhou barbecue, Liaoshen food graphic original.