What delicious food is there in Weifang?

Gangzitou

Weifang’s famous hard noodle food. It is made of hard surface and pressed with jujube wood pole. Thin in the middle, with holes, and thick on the sides. In ancient times, they were strung together with hemp ropes and hung on the sides of saddles and carts for convenient eating. The more you chew it, the more fragrant it becomes when eaten cold; when eaten hot, stew with vegetables and meat, it becomes pliable and not loose, and is very flavorful.

Linqu Whole Sheep Feast

It has a history of 200 years. Local goats are used to make pot-roasted lamb, Kung Pao lamb, lamb antler, sauced lamb chops, roasted lamb head, braised lamb hooves, braised lamb legs, braised smallpox, braised lamb liver, fried kidneys, etc. The main dish is the "whole sheep soup", which is sour, spicy, numb and fragrant, and is vegetarian but not too spicy. The order of serving is: sugar, salt, sauce, vinegar, scallions, pepper noodles first, then cold cuts, platters, and hot dishes.

Jingzhi Golden Noodles

Make eggs and noodles, roll them into dragon whisker noodles, cook them and pour them with sea rice and coriander broth. Golden color, fine knife work, smooth and non-sticky, fresh and refreshing taste.

Zhucheng Spicy Silk Seeds

Features: sour, sweet, spicy, fragrant, light and refreshing, refreshing and refreshing, increasing appetite, good with wine and meals. Chaotian Hotpot

District and County: Shandong Province-Weifang City Type: Snacks

In the early years of the Qing Dynasty, a butcher set up a large pot on the Bailang River Beach Market in Weixian City, and cooked The pig's heart, lungs, intestines, tripe, etc. are washed and boiled in a big pot, and people going to the market sit around the pot, roll the meat with lotus leaf cakes and eat it. There is no charge for drinking the soup, because the pot is in the open air. , so we gave this affordable and delicious way of eating a simple and resounding name: "Chaotian Hotpot".

Place an exquisite round pot in the center of the special dining table, which can be heated. The selected pig offal is boiled separately in old soup and put into the round pot, and stewed with pork bones and old chicken. The soup continues to be heated, cooked eggs, big head meatballs, donkey meat, etc. are also prepared, and six pre-dinner appetizers and various seasonings such as minced onions, minced coriander, radish strips, pickle strips, minced garlic, sesame salt, etc. are provided, prepared by the chef. According to the customer's requirements, the raw materials are chopped and rolled into lotus leaf cakes for the customer to eat. The customer can adjust the soup according to their own taste.

Chicken and Duck Hele

It is said that there was a businessman's family in Laowei County. Relying on the master's energy and the concerted efforts of the whole family, more than ten years later, he became famous in the local area. . However, after several sons got married, at the instigation of their daughters-in-law, sisters-in-law and brothers often quarreled over property and even fought with each other. In desperation, the owner planned to divide the family property among his sons to run their own business. When the whole family was having their last reunion dinner, he took out carefully prepared pasta for everyone to eat. No one knows what it is. The master told them: This is harmony. I hope that your brothers and sisters-in-law can help each other and have a happy family. The sons and daughters-in-law felt very ashamed. From then on, the harmony was as good as before. After the efforts of generations of people, it has finally developed into the current chicken and duck Hele. The preparation method is as follows: press the dough made of flour and starch into the soup cooked with old frogs and ducks, and then add the original soup, chicken and duck meat, dry meat, and sweet garlic. , salted toon, salted leeks, chili oil, etc. can be used. The characteristics are: the hele strips are flexible and strong, the meat is fragrant, the soup is mellow, and it has a unique flavor.

Weicheng’s fire

There are many varieties. There are several types of noodle fires, such as chopping fires, dustpan fires, shuttle fires, etc. The more famous and distinctive ones are the Gangzitou fire and the fat roasting. The head of the pole is burned, because the surface used for burning is very hard and cannot be rubbed by hand, so it needs to be turned over with a wooden pole, hence the name. They are round in shape and large in size, about 250 grams each, thick on the sides and thin on the inside, with a bulge in the middle. Its characteristics are that it has a hard surface, is cooked thoroughly without any burnt spots, and tastes crispy. The more you chew, the more fragrant it becomes. Because the dough is hard and roasted over fire, it contains very little water. It can be eaten now and is easy to carry, making it suitable for traveling. Fat roasted cake is named after the special fat roasted cake. To bake the cake, use good lard, mix it with an appropriate amount of steamed flour, add an appropriate amount of peppercorns and cinnamon when the oil is melted, pick out the fried peppercorns and cinnamon after the oil has melted, and then mix it with the dough to make a flame. The fire-roasted skin is kneaded with sesame oil and dough is wrapped, put into the oven, and baked over a slow fire. Its characteristics are crispy skin and fragrant but not greasy flesh.

Mung bean cake

Produced in Jingzhi Town, Anqiu City, it has a history of more than 200 years. It is characterized by unique craftsmanship, peculiar flavor, light yellow color, soft structure, rich It is elastic, has a sweet taste and melts in the mouth. It can also relieve heat and detoxify, clear the lungs and relieve phlegm. There are two types: single material and full material. The single ingredient is made of mung beans and white sugar.

Cook the mung beans and dry them, peel them, grind them finely, add sugar and mix thoroughly, sieve them in a special square steamer with a fine sieve, press them evenly with a copper spatula, cut them into suitable rectangular shapes, steam them and serve. Mung bean cake with all the ingredients. Add green and red shredded silk, rose jam, walnut kernels, orange cake and other condiments to create a multi-flavored dish. Elderly people and those who prefer light meals will feel fresh and refreshing.

Shandong Province - Weifang City - Anqiu City Type: Specialty

A special noodle cake from Jingzhi Town, Anqiu. 300 years ago, with the prosperity of Jingzhi wine, there were more and more merchants. In order to appeal to the public, the technology of rolling cakes was gradually developed, and gradually formed three pages rolled together. Each page is as thin as paper, soft as silk, with a combination of burnt and soft, and fragrant. Delicious, a three-page cake that turns into three pages in one shake. Using flour, cooking oil, and salt as raw materials, first mix the white flour with warm salt water into a dough stick shape, then fold it into a ball and roll out the cake. Each sheet has three pieces of dough. When the mouth of the bowl is large, stack the three sheets together to form three layers. Apply cooking oil on both sides, roll it out thinly, then place it on a griddle and bake it over a slow fire, flip it over while cooking, clean off the paste residue on the griddle at any time, bake it until both sides are slightly yellow, without any paste, let it dry and stack it up, it will not explode for a few days, and it will be as soft as ever. .

Treasure in the box

This dish is an innovative dish based on the Zibo tofu box. According to legend, the Zibo tofu box began during the period of Liu An, King of Huainan in the Han Dynasty. It has a long history and is filled with stuffing. , bright color, fragrant and delicious taste. Ingredients: 750g tofu, 300g chicken, 50g shrimp, 50g dried shrimp, 5 abalone, 10g choy sum, 5g salt, 20g balsamic vinegar, 3g MSG, 5g minced ginger, 10g wet starch, sesame oil 50 grams, 1000 grams of peanut oil, 5 grams of green beans, 5 grams of shiitake mushrooms, and 5 grams of minced ham. Method: 1. Cut the tofu into 5 cm long, 25 cm wide and 25 cm thick pieces (16 pieces) and place them on a plate. 2. Heat oil in a pot, add in tofu cubes, and fry until the outer skin turns golden brown. Take them out, leave 0.2 cm slices on the long side, and leave one side connected. Use a knife to dig out the tofu in the middle, and dig out each piece piece by piece. Fill the middle with the prepared stuffing, steam it in a basket, take it out, place it neatly on a plate, make juice with green beans, shiitake mushrooms, and ham and pour it on top.

Zhipan Roast Pork

Zhipan Village in Anqiu City is famous for its roast pork, which is said to have started in the Ming Dynasty. The main ingredients are pig head, intestines, tripe and other internal organs and hooves. When making, lightly rub it with fine salt a few times, then put it into the original soup pot and cook for about two hours. When cooking, add bean paste, amomum villosum, cinnamon, star anise, fennel and other condiments packed in gauze bags. Remove the cooked meat and place it in the pot without adding water. Reduce the pot over high heat, then sprinkle brown sugar and rice bran on the bottom of the pot, and smoke the meat until it turns orange with the rising smoke in the pot. Its characteristics are: fat but not greasy, oily and refreshing, with a faint and unique smoke aroma when eating.

Masong Cake

Changle’s famous food comes from Masong Village, Masong Town, Changle County. It has a history of more than 200 years and has endured for generations. You will never get tired of it after eating it for a long time. In 1997, it was recognized as "Chinese Famous Snacks" and "Shandong Famous Snacks" by the China Cuisine Association and the Shandong Provincial Department of Trade. Mixing dough, rising dough, and rolling are the three main processes in making Ma Song cake. Use a moderate proportion of warm salt water to stir the high-quality flour into a dough, knead it repeatedly, and cover it with baguette when the texture becomes smooth. When the dough seems to be runny but not runny, transfer it to the dough counter and tear into small pieces. After flattening the small dough, combine it into three layers. Apply peanut oil on both sides of the middle dough, and then roll it out to make it as thin as a copper coin and shaped like a disk. Spread it on an iron spatula with moderate heat. When the color is white with yellow, remove it. Let cool and serve. The characteristics of Ma Song Cake are finely chopped roasted flowers, cooked but not mushy, bright in color, soft and fragrant, rich in oil but not greasy, slightly salty but fragrant, appetizing, and you will never get tired of eating it.

Stir-fried pork

Mainly made of lean meat and coriander, stir-fried, crispy and delicious.