In modern times, Shenyang was an industrial city. While it is developing rapidly, it does not reflect the unique food culture of this city. Because the place belongs to the Northeast, most of Shenyang’s food is also called Northeast specialties.
Korean cake making
Korean cake making is made from soaked and steamed glutinous rice, placed on a chopping board and beaten into a cake shape with a mallet, with bean paste filling in the middle and sugar added. Made, sweet and delicious. Rice cakes coated with soybean flour become like rice cakes, with a strong rice flavor.
Korean ginseng
Korean ginseng, also known as Korean ginseng and other direct ginseng. The rhizome-bearing roots of Araliaceae plant ginseng are processed and steamed. Divided into North Korean red ginseng and South Korean red ginseng. Korean ginseng can be divided into water ginseng, white ginseng and red ginseng according to its shape and color. Korean ginseng has the effects of invigorating vitality, producing body fluids and calming the nerves. It is suitable for people with panic, insomnia, physical weakness, heart failure, cardiogenic shock, etc. Modern medical research shows that Korean ginseng has a variety of nourishing effects. Japanese and Korean scholars have found through research that Korean ginseng has significant effects in preventing diabetes, arteriosclerosis, hypertension, etc. Korean ginseng also has anti-cancer, disease control, promotes blood circulation, prevents fatigue, and enhances immunity.
Goubangzi Roast Chicken
Goubangzi Smoked Chicken in Goubangzi Town, Beizhen City, Jinzhou City, Liaoning Province has a history of nearly 100 years. It has a unique flavor and is well-known in the domestic market. Product Features Bright jujube color, fragrant taste, tender meat, rotten and stringy
White meat blood sausage
The full name should be "sauerkraut stewed white meat blood sausage". There is a famous online song "Northeasterners Are All Lively Lei Feng". The last sentence says: "Cuihua, serve sauerkraut!" The sauerkraut here refers to "sauerkraut stewed with white meat and blood sausage". The white meat blood sausage has carefully selected ingredients, is carefully made, and has delicious seasonings; the white meat is fat but not greasy, the meat is rotten and mellow, and the blood sausage is bright, delicious and tender; it is paired with condiments such as chive flowers, fermented bean curd, chili oil, and garlic paste to make it more mellow and full of flavor. Tender and refreshing.
Niuzhuang Pie
Haicheng Niuzhuang Pie has a long history. As early as the late Qing Dynasty, Ma Dechang, a Hui nationality, and Mao Xianglun, a Han nationality, were both engaged in pie making in Niuzhuang Town, Haicheng County. Ma's family sells beef pies, shredded noodle pies, and Mao's family sells pork, beef, and mandarin duck pies with stir-fried noodles. In 1920, Hui people Ma Funen and Ma Fuchun inherited their father's business and opened the Majia pie shop on the north side of Huoshen Street in Niuzhuang. Mao Qingshan, a Han citizen, inherited his father's business and also opened Shanji Pie Shop on Huoshen Street. In 1939, Mao Qingshan moved to Shenyang and opened Shanji Pie near Shenyang Railway Station. Niuzhuang Pie was introduced to Shenyang from then on. After half a century, Niuzhuang Pie has become a favorite flavor food. It is not only famous in the Northeast, but also It is famous in Guan Nei; not only does it operate in shops, but it also appears in banquets in hotels. Niuzhuang pie uses fine flour as the crust and fresh pork and beef as the filling. For pork, use front and rear troughs, and for beef, use three forks, loin sockets, and purple lids. Choose fresh vegetables at the right time as the seasons change, with a reasonable ratio of fat and lean to pork and beef, and add appropriate amounts of cooking wine, salt, MSG, noodle sauce, soy sauce, fresh ginger, sugar, sesame oil, green onions, pepper noodles, aniseed noodles, seafood, etc. For seasonings, use 10 major spices such as cloves, Amomum villosum, meat crowns, cinnamon seeds, bay leaves, cassia cinnamon, cinnamon, costus, and kaempferia to boil water and mix the stuffing. Fold three times to make the cake golden red. In the early days, in order to attract customers, Niuzhuang Pie Shop served diners a small bowl of porridge cooked with glutinous rice or rice, added with sugar, thickened with mung bean flour, and then added lily, lotus seeds, Beijing cake, raisins, yam, and green plums. The eight-treasure porridge was made with 8 kinds of supplementary ingredients, including red dates, walnut kernels, etc., but it was later lost.
Nanguo Pear
Nanguo pear belongs to the Qiuzi pear system and is known as the "Queen" of pears. It is an excellent variety mainly grown in Anshan area and has a planting history of more than 100 years. The tree body is strong and strong, with young trees growing upright and adult trees with an open shape and many and thick branches. It begins to bear fruit in 4 to 5 years, and enters the fruiting period in 12 years. It has strong continuous fruiting ability, and each fruit stand can bear 3 to 4 fruits. The yield of a single plant at 15 years old is about 150 kilograms. Fruit shape is nearly round or oblate. In the mature stage, the peel is thin and smooth, and the fruit color is yellow-green. The color is red, the fruit powder is very thin, the flesh is white, fine, with few stone cells. It can be eaten after harvesting, and it is crisp, sweet and juicy.
After 15 to 21 days of ripening, the background color of the fruit turns yellow, the pulp turns yellow-white, the tissue is soft and delicate, the sugar content increases, the flavor is sweet, the juice is more, it is easy to dissolve in the mouth, and the quality is excellent. The mother tree of this variety is a natural hybrid seedling. It is still growing on the hillside of Shimengou, Duizhuangshi Village, Dagushan Town, Qianshan District. One side of the tree is rotten, but the other side is growing normally. About two meters away from the mother tree, a real southern pear tree with tillering roots grew. It is more than 60 years old and still maintains the original wild needle-like branches. Because Dagushan was under the jurisdiction of Liaoyang at that time and was in the south of Liaoyang, it was named "Nanguo Pear". There are millions of southern pear trees in Anshan area, with an annual output of more than 3,000 tons. It has been introduced and cultivated in more than a dozen provinces, cities, and autonomous regions across the country. The fruit quality is excellent. It is not only popular in the golden autumn, but also becomes a valuable gift for people during the New Year and Spring Festival. In 1984, it was rated as an excellent variety in Liaoning Province and received an excellent variety certificate issued by the Liaoning Provincial Department of Agriculture.