What are the special snacks and specialties in Benxi?

Benxi city is not big, but it is delicious. The food in Benxi has local characteristics, such as white meat, sauerkraut, blood sausage, long and wide trotters, etc., which are all famous traditional foods in Benxi. Because Benxi is a multi-ethnic area, a major feature of Benxi cuisine is ethnic cuisine, its Manchu sticky bean buns, Korean cold noodles, Hui roast lamb leg and so on. Form a highlight of natural cuisine. In addition to local food, you can also find delicious food in Benxi, but the taste is impartial, making people enjoy a gluttonous trip. ?

Blood sausage with white meat and sauerkraut:

White meat, sauerkraut and blood sausage are traditional Manchu foods, which are widely loved by people of all ethnic groups. It is also a main course for urban and rural residents to entertain relatives and friends after killing Year Pig. Pork belly, cut into thin slices, add water to the pot with chopped sauerkraut, and add seasoning. After the pot is boiled, add the blood sausage that has been poured, cooked and cut into small pieces, and it becomes a dish. This dish is fragrant but not greasy and has high nutritional value.

Long and wide trotters:

The long and wide pig's trotters series products are made of ancestral secret recipes, carefully selected raw materials and carefully processed. The main varieties are: pork trotters, pork bellies, pork elbows, beef, rabbit meat, chicken neck and other smoked products. This main product is a must for Yandong, with unique flavor, salty, crisp, tender and boneless, flexible and palatable, with endless four flavors, suitable for all ages. ?

A prickly bud:

The thorn bud is rich in ginsenoside, which can treat rheumatism, diabetes, gastric ulcer, leucorrhea and other diseases, and has the function of strengthening the body. The tender buds of thorn buds are edible parts and can be eaten in many ways. It can be eaten raw, fried, sauced, made into soup, stuffed and processed into pickles with different flavors. Delicious and sweet, tender and mellow, with rich game. It is a famous first-class wild vegetable and is known as the "king of wild vegetables". ?

Golden meat:

"Golden Meat" is an ancient court-flavored dish of Manchu, which was once listed as the first delicacy of Manchu. Since the establishment of the Qing Dynasty, every grand ceremony and banquet must be based on golden meat, and this delicious dish is said to have been created by Qing Taizu Aixinjue Luo Nurhachi.

Burrito tofu:

Lamas are mostly born under the stone of Benxi mountain stream and river, and they look like shrimp and crab fish tails. The method of making tofu from crayfish is to remove the shell of live crayfish, leaving only fresh clams, mince the clams with a meat grinder, and cook the enlarged oil in a pot. Then stir-fry the clams in the pot, forming a bright red and soft shape one by one, which is very similar to tofu, hence the name. Then add soup to taste. After cooking, the bright red and tender smoked tofu floats on the noodle soup, which is bright and attractive.

Vermicelli? ：

Vermicelli is a common non-staple food in Benxi, and vermicelli house is a sideline in rural areas. There are many raw materials for making vermicelli, including potato crops and sweet potatoes, as well as food crops such as adzuki beans, mung beans and sorghum. All crops rich in starch can be made into flour. The basic method of grinding is: grinding the raw materials into powder slurry, clarifying the water into powder by filter cloth, which is called powder dough, then mixing it with cooked slurry, and boiling it in a boiling water cauldron with a porous colander to become vermicelli. The dried vermicelli is tied into a thin handle, which is dry powder, and the freeze-dried powder in winter is called freeze-dried powder. Powder residue can be fed to pigs. When people stew and stir-fry, some people leave some vermicelli.

Taihe Banquet Taihe Banquet is a famous dish based on the treasures of Prince River in Benxi, which is made by famous chefs in Benxi and Ma Faming. It consists of a group of cold dishes, eight hot dishes, one soup and four snacks. Using the unique cooking skills of Liao cuisine, the inheritance and innovation of local traditional dishes are combined by steaming, roasting, roasting, leaning, frying, frying and brewing, so that the Taihe banquet has strong local characteristics, exquisite knife work, skillful cooking skills and elegant appearance, which won the praise of experts and won the 1988 Liaoning cooking technology competition.

Dahuangmi dry rice:

Dahuangmi is a good staple food for guests in rural Benxi. Manchu ancestors lived between Baishan and Heishui, with high latitude, long sunshine and short frost-free period, while millet is a crop with long sunshine and short growth period, which is suitable for planting in newly reclaimed wasteland. Sowing millet seeds on the wasteland can be harvested without ploughing, saving time and effort. Millet is processed and shelled, which is rhubarb rice. In the past, rice was in short supply, and rural guests lacked food. Occasionally, guests come, and farmers cook with homemade rice and adzuki beans or Mi Dou. Today, in rural areas where rice is not produced, rhubarb rice is still the staple food for hospitality.

Spring cake:

It is a traditional food of Han nationality 18 years old, and it is very popular in both urban and rural areas of Benxi, especially that day in beginning of spring. The so-called spring cake refers to pancakes baked with flour. The Record of Years Old in Song Dynasty quoted Four Seasons Baojing in Tang Dynasty as saying: "On that day in beginning of spring, we ate radishes, spring cakes and lettuce and a spring dish." Lettuce refers to chicory, chicory, lettuce and other vegetables, which are eaten raw, drained and mixed with salt and vinegar without cooking. On that day in beginning of spring, people cut up lettuce and rolled it up with spring cakes. After the Qing dynasty, cooking was mostly used as stuffing. At that time, sliced or shredded meat was smoked with sauce, baked in the oven, salted, mixed in various stir-fried dishes and eaten in pancakes.

Pancake:

Pancakes are the seasonal staple food in Benxi area. Pancakes were invented by Shandong people, and the pancakes in Benxi were also influenced by Shandong. The practice is: use corn? Add a small amount of soybeans, soak for one day and night, and grind into fine flour. Heat the wok, hold a scraper, spread the fine noodles evenly on the wok, and scrape thin. After cooking, uncover the pancake and lay it flat or fold it. If you eat it with stuffing, it's crispy and delicious. Pancakes can be made of corn, sorghum, rice noodles and three-in-one noodles. Usually do it before busy farming, and sometimes take lunch to work in the mountains. Fold a few pancakes, roll them with soy sauce or green onions, and wrap them with handkerchiefs or emery cloth, so as not to delay work. Benxi area used to be the most famous pancake factory. In winter, farmers usually bake pancakes, many at a time, and then put them in a big vat in a barn and freeze them with snow.

Sticking fire spoon:

Fire spoon is also called sticky fire and sticky dry food. Glutinous rice, sticky sorghum rice, yellow rice or small yellow rice are the main raw materials. After soaking, fermenting and washing, it is ground into sticky noodles with water, dried in the sun, divided into small balls, pressed into flour cakes, filled with cooked red beans and bean paste, and baked with some salt powder as stuffing, which is called sesame salt. Then pressed into small thick cakes and fried. This kind of cake is sticky, sweet and nutritious, and it is the staple food of people in winter and spring. Farmers often brand hundreds of fire spoons at a time. After branding, they put them in the vat of the barn and frozen them with snow. When eating, you can take it out and put it in a pot for distillation.

Sticky bean bag:

Sticky bean curd is one of Manchu's favorite sticky foods. What it does is: will it stick to corn? Or soak sticky yellow rice in water, grind it into water, add appropriate amount of corn flour, and stir well. Cook adzuki beans, add sugar and stir to make bean paste. Take flour as the skin, bean paste as the stuffing, wrap it in a small steamed bun with some sugar, wrap some cotyledons of perilla outside, and steam it in a steamer. The sweet and sticky bean bun is ready. Generally, sticky bean bags are made in winter, and many times, they are put into vats in barns and frozen with snow. Take it out when eating and put it in a pot for distillation. Some people don't steam bean bags immediately after they are wrapped, but freeze them first, and eat them now and steam them now, which makes them very fresh.

Beat the cake:

As the name implies, making a cake is a kind of cake. It is a traditional Korean pasta. The production method is: steam glutinous rice into rice, then put it into a special stone mortar, wooden mortar or wooden trough, beat it into cake balls with a pestle, cut it into pieces, sprinkle with red bean flour or soybean and mung bean flour, and add dilute sugar. In addition to bean noodles, some also like to relax, chestnuts, red dates, sesame seeds and so on. The cake can be dipped in honey, which is very delicious.

Sticky cake:

Sticky cake is one of the favorite sticky foods of Manchu people. It is made of glutinous rice or sticky sorghum rice and adzuki bean, commonly known as sticky cake or rice cake. The method is: the glutinous rice is washed and processed into fine noodles, and the adzuki beans are simmered for half-cooked. The steamer is covered with steaming curtain cloth, and the firewood in the stove burns violently. Sprinkle a layer on the drawer cloth first. When you see hot air in that place, sprinkle a thin layer of dry noodles on that place with your hands, and sprinkle it with hot air continuously to make the sprinkled noodles half cooked. When it is almost 2 inches thick, sprinkle a layer of adzuki beans, sprinkle some water, cover the pot, steam and let it cool. Sticky cakes are greasy, sticky and fragrant.

Bean noodle passbook:

Doumian passbook is also called Doumian paper, which is a Manchu food. Every Spring Festival or Tomb-Sweeping Day, soak sticky yellow rice, grind it into water, add appropriate amount of corn flour, steam it evenly, roll it into thin slices, then fry soybeans, grind them into fine powder, spread them evenly on the thin slices, and roll them into sections. Cut the steamed bread into pieces, cool it and make it into cakes, then grind the fried soybeans into flour, spread them evenly on the yellow wheat cakes, roll them up and cut them into small pieces, and eat them. This kind of food is golden, soft, sticky and sweet, which makes people want to stop, and it will be memorable after a bite.

Sachma:

Saqima is a traditional Manchu pastry, which is now famous all over the country. There are two ways to do this. One is roughly the same as making a cake, that is, put steamed rice on a cake stone, pile it into dough repeatedly with a wooden pestle, then dip it in white sugar and rub it into strips, cut it into pieces after frying, and sprinkle with a layer of white sugar. Another method is to mix white flour with eggs, cream, etc. And knead, roll into thin slices, cut into short strips, and fry. Mix the noodles with syrup boiled with rock sugar, pour into a wooden trough covered with sesame seeds, green shredded pork and melon seeds, flatten and cut into cubes. This kind of dim sum is sweet, fragrant and clean, and it is most popular with Manchu people.

Sugar dumplings:

Sugar dumplings, also known as powder dumplings, are one of the favorite staple foods of Manchu people. Its practice is: add warm water to corn starch and knead it into dumpling skin by hand. It is made of lard, sugar, pecan, sesame and almond. Stuffed with leather bags, kneaded into small triangles (commonly known as sugar triangles) or ingots, placed in large plates and steamed in drawers. This kind of glutinous rice balls, with white skin and translucent appearance, are fragrant and sweet when they are hot. It can be said that it is both beautiful and delicious. I want to eat when I see it, and I want to eat after I eat it.