Shandong's top ten foods, see if your hometown is on the list? What do you like to eat. Ingredients have personality, small has workshops, hello everyone, I am small, today to share with you Shandong's local top ten cuisine, put the sub-meat on the list, but did not expect that the favorite of foreign tourists is the big steamed buns.
Speaking of Shandong cuisine, many friends will think of pancake rolls of scallions, the rest of the local specialties of the food seems to be unable to say anything, in fact, Shandong has a lot of unknown hidden food, these delicacies some seem ordinary, but eat that is called a fragrant, the following small with everyone to inventory 10 kinds of Shandong local specialties, come and see how many you have eaten.
<h1 class="pgc-h-arrow-right" data-track="43" >01, jujube dish pancakes</h1>
Vegetable pancakes are common public food in Shandong, the production ingredients are flour, multigrain flour, vegetables and eggs, etc., especially the vegetable pancakes in Zaozhuang, the ingredients are rich and diverse, the raw materials of vegetables can have more than 20 kinds, and the pancakes made of iron hammers are crispy and delicious, plus the prepared vegetables, and then a bowl of corn paste, to ensure that you want to eat.
<h1 class="pgc-h-arrow-right" data-track="42">02, Qingdao pot paste</h1>
The originator of Qingdao pot stickers is actually Cangkou pot stickers, although they are now called Qingdao pot stickers, but store owners claim to have gone to Cangkou pot sticker shop to learn crafts. Friends said that I have been to so many cities, no city pot sticker can be compared, Qingdao pot sticker taste crisp, soft dough, filling delicious, the finished product is the kind of soup flowing oil, the color of the brown yellow looks very appetizing, in short, to Qingdao must eat Qingdao pot sticker.
<h1 class="pgc-h-arrow-right" data-track="41" >03, Jiningjiu meat dried rice</h1>
Jining's dried pork rice is really fragrant, the meat is similar to the sub-meat but the method is a little different, the sub-meat is the pork belly after the oil is then sauce stewed, and the pork belly is directly sauce stewed pork belly, so that the meat will be more tender, the taste of the entrance is melted, the dry rice method is also very special, not our daily steaming rice method, but the rice and water into the porcelain bowl, and then another porcelain bowl back over, so that the steaming out is full of two large bowls. The meat in the dried rice is crystal clear and the meat is mellow, and then the meat is poured into the bowl to mix the rice, and it is fragrant.
<h1 class="pgc-h-arrow-right" data-track="40" >04, Yantai mackerel dumplings</h1>
Many friends who eat mackerel dumplings for the first time, after eating, have said that this is the "ceiling" of the dumpling class, some friends will feel that the fish meat stuffing in addition to fresh, will certainly be fishy, but the mackerel dumplings are not fishy at all, after the fine removal of fish bone fish bones, hit with pepper water to fishy, and then add leek crushed, mix well and wrap well, so that the dumplings are tender and juicy, the skin is thin and filling, even people who do not like to eat seafood can not resist its deliciousness.
<h1 class="pgc-h-arrow-right" data-track="39" >05</h1>
If there are two kinds of steamed buns, they are Shandong steamed buns and ordinary steamed buns. It is rare to hear that steamed buns can be listed as local delicacies, because steamed buns are really too common, but Shandong's steamed buns have the characteristics of being large, porcelain solid, and full of wheat flavor. Shandong local has a long sack steamed bun is the most famous, thin and long, soft and powerful, head and tail can complete a circle, the more chewy the more fragrant, many tourists said that Shandong's dishes are delicious, steamed buns are more delicious.
<h1 class="pgc-h-arrow-right" data-track="38" >06, Weifang meat fire</h1>
Weifang's meat fire is made of pepper water beaten meat stuffing wrapped into the dough, made into a flat round fire embryo, and then put into the oven to bake, so that the meat fire out of the crisp inside fresh, fragrant but not greasy, mainly to the City God Temple meat fire is the most famous, and then a bowl of salty sticky porridge or tofu brain, but also has a different taste.
<h1 class="pgc-h-arrow-right" data-track="37" >07, single county lamb soup</h1>
Go to Shandong must drink mutton soup, the unique method leads to soup more expensive than meat, after drinking Shan County mutton soup to know that the original mutton soup can also be so fresh, the overall soup color is milky white, made of goat bones, in addition to adding peppercorns, tangerine peel and other natural spices, will not add any spices, soup quality is pure, fresh but not greasy, fragrant but not greasy, delicious.
<h1 class="pgc-h-arrow-right" data-track="36" >08, Texas Grilled Chicken</h1>
No chicken can or leave Texas! The impression of Texas grilled chicken still stays at the train station, as if no matter which train you take, you can see its shadow on the train. Texas grilled chicken, also known as Texas spiced boneless grilled chicken, is one of the famous Three Treasures of Texas, its biggest feature is soft rotten boneless, tender meat pure taste, all kinds of good.
<h1 class="pgc-h-arrow-right" data-track="35" >09, crispy pan</h1>
Shandong's specialty - crispy pot, has anyone eaten it? Especially during the Spring Festival, every household is often prepared with a crispy pot, it is to put large pieces of meat, vegetables, gluten and other ingredients into the pressure cooker, pour in a variety of soy sauce, vinegar and rock sugar, start to stew slowly, generally the pressure cooker can be simmered for 40 minutes, the ordinary pot needs to be stewed for 3-5 hours, the longer the more flavorful the better.
<h1 class="pgc-h-arrow-right" data-track="26" >10, Penglai small noodles</h1>
Penglai small noodles is the intangible cultural heritage of Yantai City, many noodles are used to stir-fry the toppings in advance, and then put in the noodles, and the Penglai people directly put seafood into the noodles, noodles as thin as silver wire, plus the fresh soup made of gagi fish, and then with scallops, sea oysters and other seafood as the brine, the noodles are particularly smooth, the marinade is rich, especially fragrant.
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