Write a paragraph about Shenyang folk custom snacks. Recommended reference:
Laobian dumplings
Laobian dumplings are the most famous flavor brand food in the country. It has a long history of 170 years. The Laobian dumplings produced are famous both at home and abroad for their thin skin, large fillings, delicious flavor, richness and not greasy, soft and easy to chew. After careful development by generations of famous masters, Laobian dumplings have now developed into more than 100 kinds of Laobian dumplings made with different methods such as seafood, meat, and vegetarian fillings, and various different grades of dumpling banquets have been developed. The reason why Laobian dumplings have long been famous is mainly due to their careful selection of ingredients, fine production, unique shape and fresh taste. Its unique features are filling filling and skin making.
"Laobian dumplings are the best in the world" This is the banner written by the famous cross talk master Mr. Hou Baolin after he tasted it in person when he came to Shenyang in 1981 to perform. Laobian dumplings are well-deserved with a long history and unique flavor. They are known for their thin skin, large fillings, unique shape and mellow taste, and are among the best dumplings in Shenyang City.
The founder of Laobian Dumplings is Bian Fu. He moved to Shenzhou from Hebei in 1829. At the beginning, he only built a very simple stall commonly known as "horse shelf" near Ojin Bridge. They make and sell them at the same time, and the store name is "Bianjia Dumpling House". In 1870, Bian Fu's son Bien De Gui inherited his father's business and "technically upgraded" "Lao Bian dumplings". After special research, Bien De Gui changed the ordinary stir-fried filling to soup stir-fried filling to make it looser. It is easy to chew and delicious, forming a unique and unique flavor. From then on, "Laobian Dumplings" became an instant hit and became a well-known delicacy. In 1940, Bian Lin, the third generation descendant of Laobian Dumplings, moved Laobian Dumplings to the North Market, the busiest place in Shenyang at that time, which instantly made "Laobian Dumplings" famous throughout the Northeast. Laobian dumplings are not only famous throughout the country, but also famous overseas. When you come to Shenyang, you must try Laobian dumplings. Laobian Dumpling Restaurant has many stores in Shenyang.
Li Liangui Bacon Flatbread
Shenyang Li Liangui Bacon Flatbread was founded in 1842 and has a history of more than 160 years. At that time, it was opened in Lishu County, Jilin Province, and its reputation was prosperous. It mainly dealt in sauce meat, flatbreads and wine. Because Li's sauced meat is clean, rotten and fragrant, and the flatbread is soft, clear and crispy, Lishu Town is always full of customers and is very popular among the people. In 1937, Li Liangui's son Li Yao went to Siping City, Jilin Province to open Li Liangui Bacon Pancake
Set up a semicolon. After liberation, in 1950, Li Yao's son Li Chunsheng inherited the ancestral business and moved Li Liangui's bacon pie to Shenyang with a jar of old soup on his back. Since then, Li Liangui's bacon flatbread has taken root in Shenyang and has become a well-known unique flavor in Shenyang. In order to maintain the traditional characteristics of Li's bacon flatbread, Li Chunsheng is meticulous in the production and selection of ingredients. When he chooses pork, he does not use bloody neck or belly, and only uses fresh pork from the front groove to the ribs that is not fat or thin, with alternating fat and thin skin, and then rinses it with warm water and alkali, and soaks it in clean water for 6 to 10 hours. , to remove the bloody smell, then cut into cubes and stew in a pot. In summer and autumn, fennel is also added to make the sauce meat more delicious and thicker. At the same time, pour in the old soup, bring to a boil over high heat and stew over low heat. Turn the meat up and down, skim off the foam in time, and wait until the meat is cooked. Take it out when it is translucent, drain off the oil, dry it in a smoker and add brown sugar to smoke it. For the flatbread, add broth, salt and seasonings to the flour and mix it into a soft dough. The dough needs to rest for a long time. Roll it out and apply oil. Repeat rolling several times and bake it into a cake. Its characteristics are that the bacon is fat but not greasy, lean but not woody, has strong incense and red aroma; the flatbread is yellow in color and fragrant, soft inside and crispy on the outside with many layers. Li Fuzhou succeeded the Chinese cooking master Shenyang City Model Worker and Outstanding Communist Party Member Li Liangui as general manager of the Shenyang Bacon Pancake Catering Center. He continued to carry forward traditional techniques and developed 12 kinds of bacon ingredients. He also reformulated the sweet noodle sauce according to modern tastes. Lotus seed and egg drop soup adjusts the texture and tastes better. "Shenyang Li Liangui, incense is fragrant and delicious;" "Big cakes and bacon rolls, the more you eat, the less you have enough" has become a jingle among Shenyang people.
Yuanweizhai Roast Duck
Compared with other "time-honored" catering brands in Shencheng, Yuanweizhai can only be a little brother, but it also has a history of more than 70 years. It has its own origin: "Yuanweizhai Roast Duck Restaurant" originated from Puyunlou Roast Duck Restaurant in Beijing during the Qianlong period of the Qing Dynasty.
In 1930, Wang Denglai, Yuan Jinkui and other teachers
Nine brothers went to Fengtian to open a branch, which was still named Puyunlou Roast Duck Restaurant. In 1953, it was renamed "Xinweizhai" "Roast Duck Restaurant" is the earliest professional roast duck restaurant in Shenyang, and can also be regarded as the ancestor of Shenyang roast duck. The "Yuanweizhai Roast Duck Restaurant" was founded in 1999 by Yuan Lin, son of Yuan Jinkui, disciple of Wang Denglai, and national first-class roast duck master.
The old store with more than 70 years of history has not only not been forgotten by history, but its business is getting more and more popular. In the 4th Shenyang Famous Flavor Store and Famous Product Selection Event, it was rated as a Shenyang Famous Flavor Store; in the first China In the food festival's famous dishes and snacks exhibition and evaluation activities, white jade duck breast, emerald duck tongue and large ribs, and fruit wood roast duck were awarded gold medals, and the two deep-fried dishes were awarded silver medals...
Food Forum Meat House
Meishijiatan Meat House
Meat Jiatan Meat House was located in the snack street at the south gate of Bayi Park in Heping District in the early 1990s. It is already a highlight among Shenyang snacks! Later, it was relocated due to the renovation of the snack street. The restaurant is now located at the southwest corner of the intersection of Kunshan Middle Road and Jialingjiang Street at the south gate of the Fourth Hospital of Ophthalmology in Huanggu District. It is hard to find a table at lunch and dinner every day. Types and features of Jiatan Meat Restaurant: pork belly, stewed pickled cabbage, spicy dry tofu, steamed pig blood, Sixi meatballs, secret herring, braised white fish, self-stuffed blood sausage, braised fat intestines, various stir-fried vegetables and stews, The variety of dishes including rice, beans, rice, etc. is a must-have. It has maintained its traditional flavor over the years and has won praise from many customers! Gourmet Jiatan Pork is the most unique snack in Northeast China. Liaoning Province Hotel Industry Association governing unit.
Yangjia hanging stove cakes and chicken cakes
Yangjia hanging stove cakes
In 1913, Yang Yutian, a native of Hebei, came to Taonan, Jilin and created it. For Yang cake. Due to the prosperous business of Yang's cake shop and its operations continued to expand, it came to Shen in 1950 after liberation. In order to improve the single business variety, chicken cakes with chicken silk flower caps were added. From then on, Yang's hanging oven cakes and chicken cakes became famous all over the Northeast. Yang's hanging oven cakes use warm water to knead the dough. The temperature of the water and the amount of salt increase or decrease with seasonal changes. After the cake pieces are rolled out, they are baked in a charcoal oven, grilled on the top and baked on the bottom, and then baked completely. The finished product is round in shape and flat in color, in the color of tiger skin, with distinct layers, burnt on the outside and tender on the inside, fragrant and delicious. Chicken cake is cooked with minced meat, fresh mushrooms, fungus and dried shrimps, thickened with soup, poured on top of the chicken cake to make it look like a flower hat, and then the chicken is torn into thin shreds and placed on top, and served with cakes, which has a unique flavor. The braised fresh cake is tender, fragrant and mellow, and when eaten with chili oil and minced garlic, it is the icing on the cake and has a unique flavor.
The Four Unique Dishes of Baofa Garden
Shenyang Baofa Garden Restaurant was founded in the first year of Xuantong (1909) and has a history of hundreds of years. At that time, there was a farmer named Guo in Beitang Village, Ninghe County, Hebei Province. The old country had two brothers, Guo Junzhang and Guo Junrui. Due to war and chaos in their hometown, disasters occurred year after year, and the people were in ruins
After Liao Sheng, he "traveled to Guandong" and settled outside Shengjing to make a living. At first, the brothers opened a small restaurant outside Xiaodongmen in Shenyang and named it Baofayuan, which means gathering treasures to make a fortune. However, business has not been as prosperous as expected since the opening. For several months, the hotel has barely managed to maintain capital. At that time, there were many businesses in the Xiaodongmen area. It was not easy to establish a foothold and prosper business here. After repeated deliberation, the two brothers used raw materials such as pork liver, pork loin, lean pork and eggs, carefully selected and prepared ingredients according to the tastes of Northeastern people, and used their excellent knife skills to create dishes that are full of color, aroma and taste.
The four unique Dongguan dishes ordered by Commander Zhang Xueliang back then: fried meatballs, fried liver tips, fried kidney flowers, and fried yellow flowers are still the signature dishes today. The fried meatballs are "charred on the outside and tender on the inside" and have a "rich" texture; the fried liver tips are "smooth and tender"; the fried kidney flowers are "crispy"; and the fried yellow flowers turn out to be chicken cakes, which is really a "surprise".
Shenyang Huitou
Xieshun Garden Huitou
Current name: Xieshun Garden Huitou Pavilion
According to legend, during the Guangxu period of the Qing Dynasty, there was a man with the surname Jin's family made a living by opening a Shaobing shop in Beimenli, Shenyang. Because of poor management, business has been bad. One day, it was the Mid-Autumn Festival, and the business was even more sluggish. At noon, no diners came to the door. The shopkeeper was at a loss, so he took out a few copper coins from the iron box, bought some beef and took it home, chopped it into minced meat, and rolled out the sesame seed noodles into thin sheets. Wrap them up in folds and prepare them for the holidays. At this time, a police officer suddenly came in from outside. When he entered the store, he saw that the food baked in the pot had a novel shape. Once he tasted it, he tasted very good.
The messenger immediately told the shopkeeper to bake another box and send it to the hotel. After eating, everyone cheered in unison. After that, this kind of food became famous for a while. Officials and people rushed to buy it, and the business was booming day by day, so it was named "Huitou".
The century-old restaurant Xieshunyuan is famous for its signature dish Huitou. After several generations of inheritance and development, Xieshunyuan Huitou has become one of the symbols of Shenyang cuisine.
Laoshanji Haicheng Pie
Laoshanji Haicheng Pie is a traditional snack in Shenyang City. It was founded by Mao Qingshan in 1920 in Huoshen Temple, Haicheng County, Liaoning Province. street. Mao's famous mountain was named Laoshanji Pie Shop after taking the word "mountain" from it. It moved to Shenyang in 1939. Haicheng pie, mix the noodles with warm water, and choose pork or beef as the mandarin duck filling. More than ten kinds of spices are cooked, and the juice is poured into the stuffing to develop its flavor. The vegetable filling changes with the seasons, and can be prepared with beans, leeks, cucumbers, green peppers, pumpkins, celery, cabbage, etc., so that the meat and vegetables of the filling are suitable and the thickness is suitable. High-end products also include shark's fin, sea cucumber, prawns, scallops, and chicken. After adjusting the filling, the taste is even more delicious. The finished pie is round and yellow in color, with crispy and tough skin, tender filling and overflowing fragrance. Served with garlic paste, chili oil, mustard paste, etc. for dipping, it will be more delicious and palatable. It is served with eight-treasure porridge, which is refreshing and delicious with a unique flavor.
Najia Restaurant White Meat and Blood Sausage
Current name: Najia Old Yard
Najia Restaurant, located on the west side of the Forbidden City in Shenyang, sells Manchu cuisine white meat and blood sausage. The intestines are famous in the vast areas of Baishan and Heishui. Its predecessor was the original Jixing Restaurant near Kuixing Tower on Xiaoheyan. It mainly dealt in Northeastern local dishes. Later, the addition of white meat and blood sausage made this restaurant famous. In 1872, Na Jiyou, the Manchu chef of the restaurant, opened a restaurant specializing in white meat and blood sausage in Dadongmen, and named it Najia Restaurant. Because of his careful selection of materials, careful production, and meticulousness, his reputation is getting higher and higher. His white meat must be made from freshly slaughtered fat pig ribs, seasoned with white water, boiled over high heat, then reduced to low heat to simmer thoroughly so that the fat is not greasy. His blood sausage must be made with freshly slaughtered pig blood, adding an appropriate amount of water and seasonings, and stuffed with new pig intestines. It has a fresh and rich taste. The white meat blood sausage is dipped in garlic paste, chive flower sauce or chili oil and other seasonings, and the taste stays on your teeth and cheeks for a long time. Especially in the severe winter, if it is cooked with shredded sauerkraut, the soup will be crispy with fresh vegetables, which is very effective in repelling the cold and generating warmth. In 1914, the descendants of the Na family inherited the ancestral business and renovated the entrance hall of Nawan Pavilion. It became a famous restaurant that was very popular in Fengtian at that time, and dignitaries often visited it. In 1931, the Japanese invaders occupied Shenyang, and the restaurant's business became increasingly depressed and it tended to close down. In order to maintain their ancestral business, the Na brothers moved the restaurant to Beijing. After liberation, the government invited the elderly Na Wengui back to Shenyang in 1957 to reopen the restaurant in order to restore the unique flavor of Northeast China. Now the head office has moved to Tiexi Ningguan, focusing on farmhouse style.
Songjia Wontons
Songjia Wontons was first opened at the south gate of Bayi Park in Heping District and was extremely popular. Dozens of people queued up just to have a bowl of wontons. The restaurant was quite picturesque. . Song's wonton varieties are small but refined, with fish and seafood fillings having unique flavors. The wontons are all freshly made and cooked. Now Songjia Wonton has another branch on Tainan Street.
Xita Cold Noodles
Korean Xita Cold Noodles are made using a fresh-to-eat and pressed process, with a soft, chewy, spicy and refreshing taste. The Xita Cold Noodle Shop is like the big canteen you go to. You can exchange your tickets at the window and serve the noodles by yourself. You have to speak at the top of your voice, otherwise you will definitely not be heard. "Xita Cold Noodles" is the best cold noodles in Shenyang. Sita Cold Noodles are a Korean specialty. They are freshly pressed cold noodles. They are made from flour and starch. They are squeezed and pressed into boiling water. They are scooped up and served with a specially made cold noodle soup. You can sprinkle them on top to suit your personal taste. Special chili powder. The cold noodles are hard yet soft, and the cold noodle soup is cool and refreshing. A bowl of it in winter will make you feel cool and warm in your heart; a bowl of it in summer will relieve the heat and quench your thirst. Adding some spicy cabbage makes it even more special. The West Tower Cold Noodle Shop is always busy every day. If you want to enjoy a bowl, you may have to queue for a while. The taste is indeed different and it is well worth a visit. The most authentic one is in the West Tower on Shifu Road.
Korean roast beef and cake
Roast beef: Remove fascia and fat from fresh beef, cut into slices, add vinegar, soy sauce, minced garlic, sugar, pepper, Mix MSG and sesame oil well, prepare soy sauce, minced chili pepper, white sugar, white vinegar, minced coriander, and garlic seasoning and put them into small bowls. Place the charcoal stove in the center of the table, put an iron grate on it, and use chopsticks to pick up the meat slices and place them on the grate. Burn it and eat it after dipping it in seasonings. It will be charred on the outside, tender on the inside, crispy, salty and spicy.
Da Gao: Da Gao 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 white sugar. It is sweet and delicious.
Zhang Jiuli Roast Chicken
Old man Zhang Jiuli is originally from Laizhou, Shandong. When he was young, his family was poor and he grew up eating food from hundreds of families. When he was sixteen years old, he came to Qingdao alone and became an apprentice. With that tenacity and carefulness, he developed a skill in making roast chicken early on. Later, as a large number of people moved to Guandong, they settled in Shenyang and found a job. In 1982, with the spring breeze of reform and opening up, Zhang Jiuli, who was already in his sixties, could no longer sit still. He was born to be strong, and in order to make his family's life better, he returned to the profession he had been doing since he was young - processing roasted chicken. When it first started, Mr. Zhang Jiuli could only take a few relatives from his hometown to build three simple houses on an abandoned open space. In this way, a temporary small workshop was born. Although it is a small workshop, Mr. Zhang Jiuli does not relax the management of every process at all. From live chickens to finished chickens, seven processes are strictly followed one by one. The ingredients are sufficient, the chicken is well cooked, and the flavor penetrates right through the chicken bones. Judging from the appearance of the roasted chicken, the chicken is golden in color, the body is complete and beautiful, and the meat is rotten but still in shape. Boil the chicken. The weight has to be reduced, which also consumes labor and costs. In this regard, Zhang Jiuli said: "Business is about credibility, and you can't be a profiteer." He has said this and done it for many years. Dadongmen Market, the roast chicken shop that originally used carts as shelves and covered with glass cabinets, gradually attracted many consumers. Product sales have also gradually increased, from a dozen pieces a day at the beginning to dozens a day, and now the daily sales volume is about two thousand. Zhang Jiuli's roast chicken specialty stores with unified logos have caught the attention of consumers.
Da Stage Fried Cake and Mahua
Da Stage Mahua was originally called "Zhang Mahua" and was founded by Zhang Xingde in Huangsha Tuozi Village, Tai'an County in 1926. In 1941, Zhang Xingde led his family to Shenyang and opened a twist workshop in Xiaodongmenli. Soon his son Zhang Hanyu took charge of the business, and in 1948 it moved to the vicinity of the Grand Stage Theater. Because of its unique flavor, people gradually called it the Big Stage Mahua. In the memories of the old people, the crispy big stage twists are unrivaled in today’s delicacies. At first, the sales point of Da Stage Ma Hua was at the entrance of the alley on the west side of Da Stage. Later, as the business boomed, Da Stage Ma Hua began to have its own store and no longer sold it at a stall. An old man nearby recalled: "At that time, everyone was queuing up to buy twists. How crispy was the twists? You might not believe it. A piece of twists broke within half a meter of being picked up and dropped to the ground."
Equally famous as Da Stage Mahua is Da Stage Fried Cake. It was created by the three brothers Zhao Dianfeng in 1945. It is crispy on the outside, soft on the inside, sweet in color and fragrant. It is a brand-name flavor food that is very popular among customers. It is named after it is sold near the big stage.
Shenyang Little Potato
In 1989, Liu Xin, a 24-year-old stevedore at Shenyang Fuel Company, was "unfortunately" laid off. Since Liu Xin was a "cooking expert", in order to make ends meet, Liu Xin and his wife spent all their money and opened a cold noodle restaurant on Taiyuan Street. As soon as this small shop named Linyuan Cold Noodle Shop opened, it attracted customers from all over the world with its affordable prices, cleanliness and enthusiasm. One day, when Liu Xin was walking on the streets of Taiyuan, he heard two people walking in front of him say: "Go to Linyuan to eat small potatoes." Liu Xin opened a cold noodle shop, but they said they wanted to eat small potatoes, which made Liu Xin very happy. Great inspiration. He learned that his "little potatoes" were popular. The next day, Liu Xin changed the name of Linyuan Cold Noodle Shop to "Little Potato" Pickles Restaurant.
Small potatoes are a specialty of Northeast China. They are much smaller than ordinary potatoes, but their fragrance and nutritional value are much higher than that of large potatoes. Because this variety has a high yield, many people plant it. The careful Liu Xinhui immediately targeted it. Liu Xin visited and inspected various places and collected folk techniques for cooking small potatoes. After careful consideration, he researched and prepared a small potato stew juice using a variety of medicinal materials, and added soy sauce, pork belly, coriander, etc. to stew. The dish "Small Potatoes" has the characteristics of Northeastern large-bowl dishes, and its taste is absolutely delicious than Northeastern large-bowl dishes. This dish became an instant hit as soon as it came out and was warmly welcomed by people. It is often seen that customers stand outside the store waiting for a table to eat.
Later, Liu Xin took small potato pickles as the leader, selected vegetables that people often eat in daily life as the main ingredients, highlighted the characteristics of rich color, rich flavor and palatable salt aroma, and used cooking methods such as sauce, stewing, mixing and stir-frying to produce There are 150 varieties of small potato pickles in five categories. "Little Potato" fascinated all the customers, and there was a catchphrase: "Can't get enough of the delicious food, Shenyang Little Potato." For a time, the Little Potato delicacy became popular in Shenyang, and business was booming.
Chicken-flavored noodles
In Shenyang, chicken-flavored noodles and chicken racks are very popular snacks among diners.
Shenyang’s chicken-flavored noodles have always been very popular. The reasons are, firstly, the taste is good, and secondly, the price is cheap. In Shenyang, there are three chicken-flavored noodle shops with the most famous names: Minyijia, Laojia, and Xujia. In the late 1980s, Xujia Chicken Flavor Noodles and Old Four Seasons Noodles Restaurant appeared in Tiexi District and Shenhe District respectively. Both of these two noodle restaurants specialize in chicken racks and hand-pulled noodles. Once these two noodle shops were launched, they were welcomed by their respective fans. Developments mushroomed. At that time, I felt that a bowl of noodles with some stewed vegetables would make a good meal. The noodles are rich in oil and water, so you can feel full with just one bowl of noodles. The chicken racks and Laotang dried tofu are very popular and delicious. It will be very satisfying to have a bottle of beer. The price is also more economical and suitable for low-income working groups who do not have high dietary requirements. So there were a lot of diners at that time.
Later, another "Minyijia" appeared in Tiexi District, and its reputation quickly rose to the top. The earliest name of "Minyijia" is "Renren Chicken Flavor Noodles". It is said that it was originally derived from the Xu family. From the earliest "Renren Chicken Flavor Noodles" to today's "Minyijia", this flavor has been popular for nearly 20 years, and this noodle shop is well-known. At that time, many people in Tiexi District loved to eat this snack and received rave reviews. Their chicken racks and Laotang dried tofu are delicious. People say that the food at this restaurant tastes "authentic", the soup is "thick" and the noodles are "smooth and chewy".
Tep Plate Chicken Rack
Tep Plate Chicken Rack is a special snack in Shenyang. The chicken rack is made by removing the chicken skeleton from the chicken. The washed chicken rack is seasoned with salt and other seasonings. Place it between two large iron plates and make a squeaky sound. The aroma is fragrant. Fry the chicken bones until fragrant, add salt and chili, and you are ready to eat. In the summer for many Northeastern people, a chicken stand and a bottle of Snow Beer are enough for a meal. It makes you look very delicious and greedy.
Open Pie
The main store of "Can't Eat Enough Open Pie" is located on Xiaoxi Road. The open pie is different from ordinary pies. The method has been patented and the finished product is a little bit different. It's like a flattened siomai with a flower-like opening in the middle; when it's freshly baked, the crust is crispy and soft, and the filling (beef and onion stuffing) is fragrant and juicy. If you are afraid of getting tired of it, it is recommended to order a bowl of mutton soup, which is just right to drink with it. Friends who have never tried it may wish to go and have a fresh taste.