We all know that Weifang has a long history, then his cuisine is also a wide variety, today let's take a look at weifang's characteristic cuisine.
When we arrived in Weifang Changle, the most we saw was the Ma Song Cake
Ma Song Cake is a Han Chinese pasta dish originating from Ma Song (now Yingqiu Town) in Changle County, Shandong Province, so it is called Ma Song Cake. It is from Masong Village, Masong Town, Changle County. It has a history of more than 200 years, and has not faded for several generations. In 1997, it was recognized as "Chinese Famous Snack" and "Shandong Famous Snack" by China Cuisine Association and Shandong Provincial Trade Department respectively. Wako noodles, waking noodles, and rolling are the three main processes in making ma song cakes. In a moderate proportion of warm salt water, stir the premium flour into a ball, knead it repeatedly, and cover it with a wrapper after the texture is bright. When the dough seems to flow instead of flowing, it is moved to the dough case and torn into small pieces. After the small dough is flattened, then three layers into one, the middle dough is coated with peanut oil on both sides, and then rolled out to make it as thin as a copper coin, shaped like a disc, spread to the iron chain with moderate heat, the color is white with yellow, remove and cool. The characteristics of Ma Song cake are finely chopped, cooked but not paste, colorful, soft and fragrant, oily but not greasy, slightly salty and transparent, open people's appetite, and never tire of food.
As for when it originated, due to the long age of the time, it is impossible to examine. According to legend, Changle Ma song, located in the middle of the Shandong Peninsula, was the only way for people from Jiangnan and other provinces to enter Beijing to catch the examination in the early Qing Dynasty. In ancient times, most people who entered Beijing to catch the examination took themselves on foot, and it took more than a month to reach their destination after a long journey. Because of the advantages of easy to carry, long storage time and digestion resistance, it is deeply loved by all parties.
There is also a kind of cake that is Jingzhi three-leaf cake Jingzhi three-page cake, also known as Jingzhi three-cover cake, a kind of Han snack that belongs to the noodle category, because the three pages are as one, the leaves are as thin as paper, and the three shakes are three open. The authentic place of origin is Chengzhi Town, Anqiu, Shandong Province.
With its special processing technology, wonderful visual feel, unique color and taste and profound cultural heritage, Jingzhi three-page cake stands out among hundreds of local food brands and has become a wonderful chapter of Zhu'an food culture that is famous all over the world.
Jingzhi three-page cake has a long history, which has been passed down for more than 300 years. It is named after its three pages as one, one shaking and three openings. Jingzhi three-page cake is made of fine flour, fine salt and water and noodles, plus raw soybean oil, and is rolled and baked. Its finished product is as thin as a cicada wing, soft as brocade, scorched and soft, and fragrant in the mouth, which makes people eat it endlessly. Nowadays, Jingzhi three-page cake has been rated as "Shandong Famous Food".
Three pages of bread, smaller than a single cake, five inches the size of a dish, and three thin layers even thinner than a single cake.
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.
Northerners like to eat pasta, good at making pasta, noodles, hand-rolled noodles, scallion oil cake is the staple food, and the three-page cake because of the fine workmanship, labor-consuming, listed as a flavor snack, to be finely packaged, as a commodity, gifts, very popular with the northerners. Every time the outsiders go home, they bring some back to their respective places of residence and taste them with their relatives and friends, and they will not lose face at all.
That's it for now, and we'll continue next time.