Baoxi Hotel Heze

Shanxian Mutton Soup Shanxian Mutton Soup is a traditional dish in Heze City, Shandong Province. In 1980s, it was included in China's famous cookbooks. Originally created in 1807. With its unique style of "white as milk, blend of water and oil, pure texture, fresh but not smelly, fragrant but not greasy, rotten but not sticky", it is included in the menu of famous dishes in China. Only Shanxian mutton soup was included in the spectrum. It is called "the first soup in China" by Chinese people. There is a folk saying: "Come to Heze Peony City, don't taste the mutton soup in Shanxian County, come to Heze for nothing!" Shanxian mutton soup is known as the soup of China cuisine.

Founded in 1807, it was jointly founded by Xu, Dou and Zhou Sanjia, hence the name "Sanyichun" mutton restaurant. The establishment of "Sanyichun" mutton restaurant caused quite a stir in the catering industry at that time, which laid a solid foundation for the famous "Shanxian mutton soup" in the future. Nowadays, Shanxian mutton soup, which has a history of nearly 200 years, has been included in the menu of famous dishes in China with its unique style of "white as milk, blending water and oil, pure texture, fresh but not smelly, fragrant but not greasy, rotten but not sticky".

Heze has many famous snacks, most of which are ready-made materials. They are rooted in Heze's profound food culture and have local characteristics, and fried dumplings are one of them. Heze, from street food stalls to star hotels, has the name of fried dumplings. Heze baozi stuffed with soup is flat and round, golden from top to bottom, crisp outside and fresh inside, and tastes good, because its stuffing is not

Similarly, there are many kinds of mutton, pork and vegetarian dishes. The stuffing is mixed with onion, ginger, spiced powder, sesame oil and fine salt, and the skin is fermented with wheat flour. Put the steamed bread in.

After putting it in the pot for a while, add the flour water, then pour in the sesame oil, turn it over and take it out of the pot, which has become a favorite food for the people.

In Hebei, Shandong and other parts of the country, it is called fried dumpling, which is mainly distributed in Dongying, Binzhou, Zibo and Heze.

Legend has it that today, Lijin fried dumplings Heze fried dumplings are the most famous, and there are also many unique water vendors on the streets of Lijin County.

Bao, and those fried Bao with golden color, crisp outside and tender inside, are even more delicious and mouth watering. Heze fried dumplings are listed as medium.

Big stuffed bun

Papaya soybean pig's foot soup Papaya soybean pig's foot soup is a famous specialty of Heze, Shandong Province. Everyone knows that Heze is rich in papaya, and there are many foods and snacks made from papaya. This papaya pig's foot soup is the most famous. The local process of making this delicious food is very simple, that is, papaya, soybeans and trotters are used as raw materials. When cooking, scrape the pig's feet and cut them into pieces, scald them with boiling water to remove the fishy smell.

Then boil a pot of boiling water and add onion, ginger and cooking wine. First, stew the soybeans and pig's trotters with low fire for more than two hours. Then put the green papaya slices into the soup and stew for another half an hour. Finally, after the soup is stewed, turn off the fire and put it in a bowl. Sprinkle a little salt before serving. This dish is rich in nutritional value, has the effects of invigorating spleen, stimulating appetite and strengthening body, and is especially loved by local women.

Xie Ji Tan Tang Xie Ji Tan Tang is the most representative traditional snack in southwest Shandong. It has been listed as a famous food in southwestern Shandong and Shandong, and was named a famous Chinese food in 2004. The jar soup was originally created by Xie Dengpu, the great-grandfather of Xie Yunde in Xieji Village during Guangxu period of Qing Dynasty. It has been passed on to Xie Yunde, the operator, for five generations and has a history of more than 100 years.

Xie Ji, the sixth generation of authentic Tanzi Tang, further developed and improved the production technology of Tanzi Tang, all of which were made of free-range blue and white goats unique to southwest Shandong. In order to promote the food culture in southwest Shandong, Xieji Tanzitang Head Office has developed crispy mutton tip, braised mutton head, braised mutton brain, lamb chop, hot and sour mutton lung soup, shredded pork soup, smallpox soup and other flavor snacks. Xieji Tanzi Soup Restaurant was recognized by the State Administration for Industry and Commerce in 2003 and issued a trademark registration certificate.

Roast beef in Cao Xian county has a long history and strict selection of ingredients. Luxi yellow cattle aged 1-2 years were used as raw materials, marinated thoroughly with various seasonings and small salt, cooked with low fire, dried in the air, and then fried with sesame oil, which has the advantages of color, fragrance, taste, beauty, tender meat, fragrance and maturity. As the saying goes, there is dragon meat in the sky. Among many cuisines in Cao County, roast beef is absolutely a must! Because it is not only colorful, but also delicious, which is called color, fragrance and taste. Cao Xian roast beef is a kind of Anhui cuisine with beef as the main raw material. After being slaughtered by the imam in mosque, Luxi yellow cattle aged 1-2 were selected as raw materials, and the fresh meat was cut into pieces of about half a catty, and then it was deboned, peeled and degreased, and then it was put into a jar and marinated with local salt for about a week (the data of the curing date varied with the season and temperature). This process is very important.

Marinated beef is soaked in water again, cleaned, and cooked in a pot with dozens of Chinese herbal spices such as star anise, angelica dahurica and tsaoko. After the beef is cooked, dry it indoors. After more than ten processes, the key last step is "frying". When the oil temperature is high, it will be burnt, and when the oil is cold, it will be greasy. When the sesame oil is burned to 50% to 60% heat, the cooked beef will be slowly fried and taken out. The finished beef is reddish brown. When eating, slice it on a plate and serve it without any seasoning. At this time, the meat is tender and fragrant, cooked but not scattered, salty but not greasy, and the flavor is pure.