On the evening of May 18th, the "Binzhou Night" intangible cultural heritage dish tasting meeting was held. This event is a highlight of the Yellow River Basin Scenic Area Development Forum and Cultural Tourism Development Conference, from the key tourist attractions along the Yellow River, the heads of domestic cultural tourism enterprises and the national well-known cultural tourism experts from the traditional cuisine, taste the taste of Binzhou's intangible cultural heritage, understand the history and culture of Binzhou, and feel the unique charm of Binzhou. Pot cake, sesame shortbread, paper skin buns, Duqiao tofu skin, Weiji donkey meat, Dashan roast chicken, sour pulp tofu, Chengkou shrimp paste, Huanxi Tuan, braised carp and other elaborate 10 Binzhou intangible cultural heritage delicacies were displayed at the tasting meeting site, and the dishes were excellent in color, aroma and taste, bringing both visual and taste enjoyment, and receiving unanimous praise from the guests attending the meeting. Intangible cultural heritage food represents not only the food itself, but also the continuous inheritance of production skills and the history and culture contained in it. Authentic Binzhou taste, both inheritance and innovation. Many guests lamented that Binzhou's intangible cultural heritage dishes are both delicious and grounded, with exquisite ingredients and production, and the food that impressed them the most was pot cake and sesame shortening. Which delicacies were shortlisted for the "Binzhou Night" Intangible Cultural Heritage Tasting Session, and what are their characteristics? Listen to the reporter's introduction one by one. Pot cake Binzhou pot cake as a traditional famous food, has a history of more than 100 years. Binzhou pot cake set pasta, dishes in one, with both pie filling, unique flavor and long-standing reputation, through the pancake, fried filling, shaped, half skin and half filling, and then fried and cooked, its production is simple and fine, according to the different tastes and requirements of the eater to add accessories and choose the main ingredient, the food is crisp and not hard, fragrant but not greasy, delicious and delicious, salty and salty. Sesame shortening Binzhou sesame shortbread is famous for its fine production process, beautiful shape, rich nutrition, sweet and crispy, non-greasy food, and rich sesame flavor, rich nutrition and local flavor. Sesame shortening is made of the finest white sesame seeds and white cane sugar, hand-pulled into a silver twist shape, sweet and crispy, and a must in the gastronomic world. It is suitable for all ages, and it is also a good gift for visiting relatives and friends. Dashan roast chicken Dashan roast chicken originated from Jieshishan Town, Wudi County, is one of the local flavor of Binzhou specialties, because of its "tender meat, crispy outside and soft inside, bright color, unique flavor" and fragrant Beijing-Tianjin-Hebei Lu. The production of Daiyama roast chicken needs to go through multiple processes such as old soup boiling, sugar smoking, etc., the old soup of boiled chicken has been more than 20 years, and the roast chicken soaked with this old soup is not only unique in flavor, but also not greasy. The old soup contains a variety of Chinese herbs, and the dosage ratio is precise, which is the main reason for the unique taste of Dashan roast chicken, and it is also the reason why the taste of roast chicken in each family is different. Sour pulp tofu sour pulp tofu birthplace is Zouping City Xidong Town Sun jiayu village, with acid pulp point tofu is the local circulation of thousands of years of tofu processing method, its essence is different from salt brine tofu and gypsum tofu, Sun family dish to make tofu with the sour pulp is Mr. Sun Huaibing (the heir of the sour pulp tofu) Shandong hometown ancestors handed down the old pulp, the pulp water in the process of making tofu, placed in a special tank, by its own lactic acid bacteria fermentation and becomes acidic is "sour pulp", the tofu made with acid pulp is called "sour pulp tofu", Make tofu once and leave a sour pulp, and recycle it to this day. Huan Xi Tuan Huan Xi Tuan because of the round shape, so also called Hemp Lantern, Hemp Egg, with glutinous rice as raw material with boiled syrup mold processing, and later added millet flowers, rice flowers and sorghum rice flowers three different production methods, the flower color varieties are also constantly renovated, there are more than ten varieties of different sizes, different shapes, different packaging, sweet and delicious taste. Chengkou shrimp sauce Chengkou shrimp sauce with hair shrimp, grasshopper shrimp, shrimp and other shrimp as raw materials, adding refined sea salt, after pickling fermentation processing, attractive color, delicious taste, salty and delicious, is a coastal area, especially in the Bohai Rim provinces and cities people's favorite condiments. There is a local mantra "flatbread roll shrimp sauce, a meal does not eat panic". Duqiao tofu skin as the saying goes, "It is better to have no meat for ten days than no beans for one day", which shows the importance of soy products for our health. Duqiao tofu skin production process is complex, through the selection of beans, soaking, grinding, boiling pulp, point brine, pouring, pressing, peeling, flavoring (blending), spreading, packaging and other more than a dozen processes refined, soft inlet tendons, slightly sweet taste, pure bean flavor, unique flavor. Wei Ji donkey meat was once known as the crown of all tastes, and it was hand-picked by the Tongzhi Emperor as a special meal for the imperial kitchen. Wei Ji donkey meat is carefully cooked from a two-year-old donkey from the Mongolian steppe, accompanied by a century-old soup, with the addition of various precious Chinese medicines. Wei Ji donkey meat is red in color, the meat is hard but easy to chew, and the taste is rich but not greasy. It also has the effect of tonifying blood and qi, nourishing the face and beauty. Braised carp Binzhou Mada Lake is a rare freshwater lake in Shandong, known as "the north of the country of Jiangnan, the hometown of fish and rice", relying on rich water resources and natural fish resources in the lake area, it has become the core area of freshwater fish production and traditional cooking. Located on the shore of Mada Lake, the Lakeside Hotel has always made a fuss and worked hard around the characteristics of the lake area - "freshwater fish". After years of skill inheritance, "braised turtle", "eel pu cai soup", "face pepper", "fried crucian carp" have become the traditional characteristics of Binzhou freshwater fish. The taste is delicious, the meat is soft and tender, and it is rich in nutrients. Paper buns are said to be shandong Zouping paper buns originated from Gaojia Village, Mingji Town, founded in the Qianlong period, by the Zouping Gao clan from generation to generation, dating back to more than 300 years. The biggest feature of the paper skin bun is that the skin is ultra-thin, the filling is oversized, and the filling can be identified by the skin, and the magical thin dough skin is the essence of its circulation for more than 300 years and is deeply loved by diners.