Anqiu on the tip of the tongue - Shibapan roast meat
It is produced in anqiu Linhuanzhipan village. Its main ingredients are pig's head and pig intestines, belly, hooves, heart, liver, lungs and so on. Using the ming dynasty court diet recipe, adding more than 20 kinds of traditional Chinese medicine, after washing, kneading, boiling, smoking, roasting and other processes processing, when making, first rub it with fine salt several times, and then put it into the original soup pot, cook for about two hours, and put in the cardamom, sand kernels, cinnamon, star anise, fennel and other condiments wrapped in a yarn bag. The cooked meat is fished out and placed on a grate in a pot, smoked with sugar and ready to serve. Authentic Shibapan roast meat is fat but not greasy, oily and refreshing, with a barbecue aroma. But there is a disadvantage is that the preservation time is not long, and there is a local slip of the tongue: the first-class roast meat does not go out of the village, the second-class roast meat goes to the countryside (surrounding villages), the third-class roast meat is sold on the set, and the fourth-class roast meat essence is packaged.
Anqiu on the tip of the tongue - Jingzhi small stir-fry
Jingzhi stir-fry is famous for its obliquely cut meat shreds, authentic small stir-fried meat is cut by hand, and cutting fresh meat as thin as a toothpick is the most test of knife work. There are four kinds of Jingzhi small stir-fried meat: coriander small stir-fried meat, leek small stir-fried meat, garlic small stir-fried meat, tribute vegetable small stir-fried meat. Meat accounts for 70% of the portion of the dish, while the dish only accounts for 30%, adding dried shrimp, fungus, sesame oil, fennel and other condiments, stir-fry out of the pot, the aroma is fragrant.
Anqiu on the tip of the tongue - spinach cake
Mince with small spinach and add a small amount of salt, not too crushed. Squeeze the spinach water. Squeeze slightly dry. Add minced pork belly, ginger, chopped green onion, salt, starch to taste, add oil to the pot, do not need a lot of oil. Put the spinach cake in the egg corn starch and dip it in the pan, the oil temperature is not too hot because the heat generated by the oil while frying the spinach cake can steam the filling, and it can also be tender on the outside.
Anqiu on the tip of the tongue - three pages of bread
Jingzhi three-page cake, also known as Jingzhi three-cover cake, a kind of local snack that belongs to the pasta category, which is smaller than a single cake, five inches like a dish, and the thin three layers are even thinner than the single cake, because the three pages are as one, the leaves are as thin as paper, and the three shakes are three open. Steamed on the pot, soft and soft, layered and uncovered, rolled with toon, chives, overwater mung bean sprouts, cucumber strips, etc., soft and crispy, very decomposing. Jingzhi red flag three-page cake is preferred.
Anqiu on the tip of the tongue - the little stupid chicken of Garzan
Garnet little stupid chicken comes from the southwest mountain town of Anqiu, Shandong, is a small stupid chicken raised in the farmhouse, black claw red crown, eat grains at home, go up the mountain to "fight wild" to eat mountain insects, grass seeds, wild fruits, thirsty drink mountain spring water, roost on the tree at night, thus producing pure natural high-quality high nutrition garnet small stupid chicken. The meat of the little stupid chicken is very delicious and extremely nutritious, and it is truly pure green and pollution-free.
Anqiu on the tip of the tongue - Shijiabu sauce pickled eggplant
Production time-consuming and expensive materials, sauce eggplant sauce is an authentic process, sauce is made of soybeans, wheat, bran, artemisia and many other grain crops after steaming, frying, repeated drying and a series of complex processes, in layer by layer together in the container of eggplant, the selection of eggplant is also very exquisite, it is necessary to use the variety of da hongpao, a single seven two is appropriate, the color is dark red as well.
Anqiu on the tip of the tongue - mung bean cake
Produced in Jingzhi Yonghe Village, because it is mainly made of mung beans to make cake-like name, has a history of more than 200 years, it is characterized by unique craftsmanship, peculiar flavor, pale yellow, soft structure, elastic, sweet taste, melting in the mouth, but also can cool down and detoxify, clear the lungs and phlegm. It is divided into two types: single material and whole material. The single ingredient is made with mung beans and white sugar. It is both flavorful and tasteful, and is eaten by the elderly and those who prefer lightness, and feel fresh and refreshing.
Anqiu on the tip of the tongue - sesame chips
One of the traditional small foods in Jingzhi Town, with a long history. The finished product is a small square, the color is milky white, the texture is fine, crisp and refreshing, sweet and pleasant. The process is to put the selected caramel, maltose, white sugar, etc. into the container to boil, to a certain heat, put in the stir-fried selection of fine sesame seeds, stir until the mixture of caramel and sesame seeds evenly adhere, and then through the mold of 1, cut by hand. It is characterized by meticulous selection of materials and serious production, so that the product specifications, organization, and taste are superior, and are deeply praised by the masses.
Anqiu on the tip of the tongue - grilled chicken in the north of the city
The so-called SteakEd chicken in the north of the city is the grilled chicken made by brother Gao of the north of Anqiu City. With its unique fragrance, it has won many repeat customers. Every time the Fortuna Festival and the Mid-Autumn Festival, the queue of grilled chickens to buy chickens in the north of the city is in long lines, and the supply is in short supply. Its main features are five-spice deboning, tender meat pure taste, taste through the bone marrow, soft and tender, fragrant deboned, cooked rotten but not greasy, its meat is delicious, feel not lost to Texas grilled chicken.
Anqiu on the tip of the tongue - Zhuangtou roast lamb
I have always disliked eating roast lamb, I think it is spicy, cumin, and the taste is too much, but since I have eaten a Zhuangtou roast lamb, I can't stop the car, and I really want to do it in place. There are many lamb shops on both sides of the road, and it is said that only three of them have authentic taste, but they have forgotten their names. Pretty affordable, you can also stew soup for free, first eat roast lamb, and then use the remaining bones and other vegetables to make soup, eat meat and drink soup, it is indeed affordable, drink a small wine during the period, feast guests, have a different flavor...
Anqiu on the tip of the tongue - grinding sticky porridge
Baked cake dumplings salty sticky is the traditional breakfast of many old Anqiu people, fritters are called dumplings, and salty sticky porridge is called salty sticky. The roasted cake is made with sesame seeds, which is soft, and the fritters are rolled up with the burnt cake and eaten, accompanied by salty sticky porridge. Salty sticky porridge is a porridge boiled with millet noodles, add fried green onion, ginger shreds, add cooked cowpeas, water vermicelli, dried tofu slices, spinach segments, and then add salt and MONOSG to taste.
Anqiu on the tip of the tongue - a dish
The he dish is made by mixing coarse vermicelli, the vermicelli needs to be simmered in chicken soup, the heat is very critical, it is not bright to eat when it is old, and it is not cooked to eat and pad your teeth. Garlic can not be mixed with vinegar, hemp juice should be mixed with warm water, boiled noodles are cool and added to the sesame sauce garlic vinegar mixed well, while adding coriander, shrimp rice, old fritters, is the signature dish of the wedding banquet in the Shidui area of Anqiu Wangjiazhuang, showing the long-term celebration, straight to the end of the banquet. At that time, it was the first month to go out (New Year's Eve) and was reluctant to eat, and the guests cut on the mixed greeting dish, and eating that fragrant energy was not to mention, and now there is still endless aftertaste!
Anqiu on the tip of the tongue - mustard chicken
Legend has it that during the Qianlong period, the Qianlong Emperor paid a private visit to Weixian County, and the chef accidentally poured mustard on top of the marinated chicken that had been cut. In desperation, the chef had to mistake the mistake of presenting this plate of "mustard brine chicken" to Qianlong Ye, who was very happy and praised after eating. Under this coincidence of marriage, the mustard chicken was born.
Anqiu on the tip of the tongue - steamed chicken cabbage
Put the chicken with sesame oil, put a part of the green onion and ginger peppercorns (wrapped in clean gauze) into the chicken belly, put an upside-down bowl or plate at the bottom of the pot to prevent the paste, first put a part of the cabbage gang, then put the chicken, and then cover another part of the cabbage gang, add the appropriate amount of salt, soy sauce, peanut oil, water, simmer for a while, then add the cabbage leaves to simmer over low heat, remove the chicken bones while warm, mix the cabbage and chicken well and cool it. First cook the chicken with green onion and ginger, then remove the bone, tear the deboned chicken into strips of the right size, put it in the basin, and add cabbage, Northeast pineapple or pickles according to personal preference. Peanuts and rice, etc., then put the pot into the pot Chinese simmer over high heat and freeze. Remember to put salt, salty is moderate, such as with pickles, you can add no or less salt. If you want to freeze better, you can add chicken feet and pig trotters, which are a must-have dish for every household during the New Year.
Anqiu on the tip of the tongue - Jingzhi golden silk noodles
Golden silk noodles are a traditional famous food in Anqiu, which began in Jingzhi and has a long history, and the three-page cake can be called the twin sister of Jingzhi Bai's best product, and is a common food for wine sellers. The gold wire is yellow and thin, like gold wire, soft and hard moderate, fragrant and delicious, and the eaters all praise it. Gold wire noodles are made from fine flour and eggs. First beat the eggs into the basin and mix well, then add fine flour and an appropriate amount of fine salt, and for hard noodles, knead well, roll out into a transparent thin skin, with skilled knife work, cut into fine wires. After the noodles are cooked, they are fished out and placed in the chicken broth. Entertaining tourists and foreign guests, this kind of cuisine is a must.
Anqiu on the tip of the tongue - braised sauce popcorn
Cut the pork belly with skin into square pieces to peel the boiled egg, make a lot of cuts around, put the oil onion ginger star anise frying pan in the pot, and then add soy sauce and sugar, plus the eggs and meat pieces keep stir-frying, until the eggs are fried to the sauce color, so the taste is also dissolved in it, and finally add the green onion, and then keep stir-frying, the onion cooked out of the pot can be, this dish has both the aroma of braised meat and the sauce of the fried egg, fat and not greasy, the entrance is soft and melted.
Anqiu on the tip of the tongue - pork skin jelly
Scrape the pork skin over fire to clean the residual hair, wash it and put it in a pot of boiling water and cook it for 10 minutes, scrape off the fat inside, cut it into small strips and put it into a basin, add boiling water and blanch it again to wash the remaining oil. Put on the pot, add water, put in the meat skin, wrap all kinds of spices with gauze and tie the mouth tightly, put it in the pot and add water to boil to skim off the foam, put it on low heat for about 2 hours to take out the spice bag, add salt, monosodium glutamate, find a good taste, pour it into the basin to cool.
Anqiu on the tip of the tongue - sausage
As the saying goes, "small snow pickles, heavy snow cured meat", once the snow festival is over, it is time to do it. In the past, the farmhouse sausage was more than who raised the pig, the pig raised more natural meat and more small intestines, in winter the farmhouse eaves hung under the sausage, naturally became a simple scene of wind and rain. Looking at the picture of this scene, I remembered the scene in my hometown, remembered my childhood, and remembered the meals that I could never get tired of. This is mom's craft, this is the taste of hometown, this is a strong sense of homesickness.
Anqiu on the tip of the tongue - cold mix cloud star dish
Wild vegetable cloud star dish (there are many names, the scientific name is amaranth, the original feeding pig more), the pot put water to boil, the washed cloud star dish into, pay attention, do not buckle the lid, it will turn yellow. Flip it a few times and pinch its stem with your fingernails to feel soft as well. Remove and pull out with cold water and drain. Cut well and shake loose. Refine green onions with soybean oil, salt. Garlic puree to taste, mix well and eat. Fragrant, spicy, fresh! Note: Only the above four are used for seasoning, otherwise the umami taste of the dish will be lost!
Anqiu on the tip of the tongue - knotty soup
Also known as guza soup, salty soup, knotty soup is a nutritious snack with great northern characteristics, and in the variety of noodles, I am afraid to be counted as the fastest to do. Add a little water to the flour and mix it up to make the gnocchi, cook it with the vegetables, and it is also breakfast. The taste is extremely delicious, the intestines are cleansed and the stomach is digested, there are noodles and vegetables, and the nutrition is very comprehensive. It is said that I just finished watching "The Great Gold Robbery" yesterday, and finally I can only ask you a sentence, Riot Year, come to the bowl of knotty soup, no, sauerkraut.
Anqiu on the tip of the tongue - fried silver fish
It is said that the real silverfish is flat, and this species of fish only lives in the small waters at the confluence of freshwater and seawater at the mouth of the Weihe River, which is more than most of these silverfish today. The current silver fish is actually Taihu Lake silver fish, transplanted and stocked in the Xiashan Reservoir. Stir-fry the raw fry dry, drag the eggs and flour and fry them in an iron pan. Silver roe can also be stewed eggs or soup, fresh and delicious, the taste is quite good.
Anqiu on the tip of the tongue - spicy silk
Anqiu on the tip of the tongue - spinning cake
Shibuzi rotary cake is round and round, and the aroma is delicious and everyone is hungry. It is a good pasta product with a long history. The swirl cake is like a big cap without a brim, it is more difficult to make, the face is greasy, it is hard, and it needs to be carried hard by young adults. After kicking it, it is made into a roof canopy big cap look, slowly burned on the pot, and after it is basically cooked, it will stand up and slowly "kang", and the scorched crisp of the kang will be fragrant. When you eat it, break a piece and order pickles, and your mouth is full of incense, but you need good teeth.
Anqiu on the tip of the tongue - Huiqu millet
Produced in Huiqu Town, southwest of Anqiu City, spring valley all grow on the mountain terraces, dry field spring sowing, growth period of more than four months, the application of farm soil fertilizer, green environmental protection, unique geographical conditions make the millet grain small and full, golden color. Huiqu millet adopts traditional processing technology, 100% retains nutrients, delicious aroma, fragrant taste, rich nutritional value.
Anqiu on the tip of the tongue - Jingzhi Baigan
Jingzhi Baiqian produced from Shandong Anqiu Chengzhi Town, the earliest sorghum Daqu wine in the history of Chinese wine, the wine has a history of more than a thousand years, as early as 1915 on behalf of Chinese liquor into the Panama International Exposition, the wine is elegant, plump and mellow, pure and sweet, with a unique sesame flavor in the forest of Chinese liquor, for the earliest Shandong famous wine, is the urban and rural public recognized public brand. After reading and sharing it to the circle of friends!
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