What's delicious in Liaoning tourist attractions?

The top ten cuisines in Liaoning are: Laobian jiaozi, Manhan Banquet, Braised Pot Elbow, Coral Sea Tiger Wings, Pumpkin Shark's fin Cup, Palace Eight Treasures, Taihe Shuangxian, Qunlong Hezhu, Shuaifu Luo Shuang and Shuangyan Shuangwei Shrimp.

Ten flavors in Liaoning: Majia steamed dumplings, durian crisp, Niuzhuang pie, roasted whole sheep, tri-color pearl balls, Jinzhou side dishes, handmade whole mutton soup, nourishing fish head, fresh shrimp radish cake, donkey meat and buckwheat topping jiaozi. Majia steamed dumpling is a famous Muslim snack in Shenyang, which has a history of 180 years and enjoys a high reputation in Shenyang. After steaming, the cage is bright in color and fragrant.

Product features: thin and bright skin, soft tendons, fresh and loose, and mellow taste. Dried pear with perfume is a famous product with a long history in Liaoyang. The shape of this dried pear is flat, like a leaf (like a poplar leaf); The texture is tender and smooth, the tea red color is very bright, the taste is sweet and sour, and it is fragrant and delicious. Legend has a history of four or five hundred years.

Shazhu stewed dishes

Pig-killing dish was originally a traditional dish necessary for Chinese New Year in Northeast China. It is made of various parts of pigs and is the representative of northeast peasant dishes. Pig-killing dishes are mainly sauerkraut, white meat and blood sausage, supplemented by sauced pig's trotters, cold pig's ears and clear water jambalaya. Northeast sauerkraut has a unique taste and a long aftertaste. The delicious taste can't be copied anywhere else. It is cooked with large pieces of white meat or pork belly into fresh soup and steamed. In addition to the taste of blood sausage, we should also emphasize the word "tender", which is best to give people the feeling of melting at the mouth. In addition, there are popular northeast stews, such as chicken stewed mushrooms and pork stewed vermicelli, which are delicious and affordable, and are most suitable for steaming in cold winter.

Its characteristic flavor: tender meat and fresh soup, fat but not greasy, smooth and tender, appetizing and satisfying appetite.

Majia steamed dumplings

Famous Muslim snacks in Shenyang, Liaoning. The founder of this kind of steamed dumplings is Ma Chun, a Hui compatriot, who started to operate steamed dumplings in Shenyang on 1796. At first, it was made and sold by handcart. At 1828, his son Ma Guangyuan opened two facades called "Majia Steamed Dumplings Restaurant". By the 1980s, Ma Jiting, the fifth generation of Majia, was already the technical director of Majia Steamed Dumpling House. Majia steamed dumplings are made of refined white flour and boiled water as the skin, rice flour as the dough, high-quality beef such as trident, purple cover and waist pit as the stuffing, and appropriate amount of refined salt, soy sauce, chopped green onion, Jiang Mo, sesame oil, monosodium glutamate and seasoning oil (vegetable oil fried with pepper, aniseed and chopped green onion), and then rolled into skins, stuffing and seasoning oil. Make 5 steamed dumplings for every 50 grams of flour. This kind of steamed dumpling has thin skin and bright flesh, white and bright color, and there are no spikes on it. Sealed and exposed, such as budding buds, are fresh, tender, delicious, mellow and nutritious.

Original Zhai roasted duck restaurant

Yuanweizhai originated from Beijing Puyunlou Roasted Duck Restaurant in Qianlong period of Qing Dynasty. 1930, nine famous brothers, including Wang Denglai and Yuan Jinkui, came to Fengtian to open a semicolon, still named "Puyunlou Roast Duck Restaurant". 1953 changed its name to "Xinweizhai Roast Duck Restaurant". It is the earliest professional roast duck restaurant in Shenyang. Yuanweizhai Roast Duck Restaurant was founded in 1999 by Mr. Yuan Lin, the son of Yuan Jinkui, and is now managed by Mr. Wei Yuan, the son of Yuan Lin. Master Liu Jingxian once commented that "Yuanweizhai" was the first person to promote roast duck. "Yuanweizhai" was awarded the title of "Shenyang Flavor Famous Store" by Shenyang Municipal Government. Fruit-wood roast duck has bright color, crisp skin, tender meat and deep taste. The selected ducks have a proper proportion of fat and thin, and are made by the chef on the spot, accompanied by readable pancakes, noodle sauce and shredded onion. It's a great enjoyment of life.

Yangjia diaolu pancake

Shenyang's "time-honored brand" is absolutely suitable for all ages. "Too old", many "old Shenyang people" basically grew up eating this. Cupola cake is "golden yellow" and "particularly attractive". Take a bite, "crispy outside and soft inside", with "tender" omelet, "beautiful to death" Mala Tang also tastes "full" and the price is very cheap. A meal that "eats to death" does not exceed "ten dollars". Business is "unusually hot" at noon, so it is better for two people to go together. "One person orders food, one person takes a seat", which is more efficient.

Grand Tsinghua.

Daqinghua is the only restaurant in China that deals in traditional authentic Manchu cuisine. All kinds of delicious food, many dishes are full of Manchu and Han, and the price is also affordable. It is a restaurant that can really let ordinary people enjoy the royal palace.

Mr. Hu Damin, founder of China Manchu Daqinghua Restaurant Chain Store, Daqinghua jiaozi was founded by Hu ancestors of Shahe (Manzhouli, Banner) in Qingganlong for 38 years. It has a long history. In the early years, we saw snacks such as Sanxian jiaozi, jiaozi stuffed with chicken, and Manchu steamed dumplings on the famous "Man-Han Banquet" menu, which was originally created by ancestor Hu. Daqinghua jiaozi has ordinary folk food.

Minghuchun

Minghuchun Hotel opened in May 2009 and was founded by Mongolian Ji. The name "Ming Chun Hu" comes from Daming Lake in Jinan, Shandong Province, which has the charm of ancient culture. "Spring" in The Book of Songs refers to wine.

Chopped green onion, Liaoshen, rainbow iceberg, crispy eel, double-dish braised pork, frosted salt? Famous dishes such as sea shrimp, abalone wing banquet, sea cucumber snow banquet, private rooms named after rivers and lakes such as Daming Lake, Poyang Lake and Jingbo Lake, together with modern business philosophy and management methods, make this old brand glow again. Minghuchun was named "China Famous Shop" by China Cuisine Association, which shows that some time-honored brands in Shencheng have market space for future generations to inherit and develop, and can be developed and reused.

Shenyang najia restaurant

Located on the west side of the Forbidden City in Shenyang, the museum is famous for its northeast folk and Manchu flavor of white meat and blood sausage. It has a history of 100 years.

According to legend, during the Tongzhi period of the Qing Dynasty, Naji, a descendant of Dahan of Ye Henala, the son of Huang Taiji (a branch of Zhengbaiqi), resigned and entered the DPRK. In front of Kuixing Building on the beautiful riverside in Shenyang today, he opened a "Jixingyuan" restaurant specializing in Manchu-style dishes.

Later, the restaurant moved to the east gate and expanded its store. According to the custom of northeast folk and Manchu people to kill pigs and eat white meat and blood sausage on holidays, that family has increased the variety of white meat and blood sausage on the basis of the original dishes such as skimming the liver tip and Liu skimming, and constantly improved it. Gradually, the white meat sausage in Jixingyuan became famous and won unanimous praise from customers from far and near.

The characteristics of the white meat and blood sausage in that restaurant are: exquisite selection of materials, fine production and delicious seasoning; White meat is fat but not greasy, the meat is rotten and mellow, the blood sausage is bright, delicious and tender; With chives, fermented bean curd, Chili oil, garlic paste and other condiments, it is more mellow, tender and smooth, and quite popular.