To write an article about folk snacks in Shenyang, we should write it from the perspectives of color vision, hearing, taste, touch and vision, and write one thing with commas.
laobian dumplings
Laobian jiaozi is the most famous flavor brand food in China with a long history of 170 years. Jiaozi, the old frontier, is famous at home and abroad for its thin skin, big stuffing, delicious flavor, thick but not greasy, soft and chewy. After careful research by several generations of famous teachers, jiaozi in Laobian has developed into a jiaozi with many different methods of making seafood, meat, vegetarian stuffing, etc. 100, and has developed and shaped dumpling banquets of different grades. The reason why Laobian jiaozi enjoys a long-standing reputation is mainly because of its exquisite materials, exquisite production, unique shape and delicious taste. Its uniqueness lies in the stuffing and leather making.
"Old friends are the best in the world" is a banner written by Mr. Hou, a famous crosstalk master, after he personally tasted it during his performance in 198 1 in Shenyang. Jiaozi, an old frontier, is well-deserved, with a long history and unique flavor. It is famous for its thin skin and big stuffing, unique shape and mellow taste, and it is the top food in jiaozi.
The founder of Laobian godson was named Bianfu, who moved to Shenyang from Hebei in 1829. At first, he just set up a very simple bed near Xiaoqinqiao, commonly known as "horse rack", and sold it while making it. The store number is "Bianjia Dumpling House". /kloc-in 0/870, Bian Degui, the son of Bian Fuda, followed in his father's footsteps and carried out a "technical upgrade" for "the old frontier creature". After special research, Bian Degui changed the ordinary fried stuffing into soup fried stuffing, making it soft and chewy, delicious and forming a unique flavor. From then on, "Old Border jiaozi" became an instant hit and became a well-known delicacy. 1940, Bianlin, the third generation descendant of Laobian Jiaozi, moved Laobian Jiaozi to the most lively northern city in Shenyang at that time, making "Laobian Jiaozi" famous in Northeast China. Jiaozi, the old frontier, is famous not only in China, but also overseas. You must try old jiaozi when you come to Shenyang. There are many shops in the Jiaozi Pavilion on the old side.
Li Liangui smoked bacon pancakes
Li Liangui bacon pancake was founded in 1842 with a history of more than 60 years. At that time, it was located in Lishu County, Jilin Province, and it was famous and prosperous, mainly engaged in sauced meat, cakes and alcohol. Because the Li family's sauce meat is clean, rotten and fragrant, and the cakes are soft, clear and crisp, it is often full in Lishu Town and is very popular with the masses. 1937, Li Liangui's son Li Yao went to Siping City, Jilin Province.
Li Liangui smoked bacon pancakes
Set semicolon. After liberation, in 1950, Li Chunsheng, the son of Li Yaozi, carried an altar of soup stock and moved Li Liangui bacon pie to Shenyang. Since then, Li Liangui bacon pie has taken root and sprouted in Shenyang, becoming a famous and unique flavor in Shenyang. In order to keep the traditional characteristics of Li's bacon pie, Li Chunsheng is meticulous in making and selecting ingredients. When he chooses pork, he doesn't need a bloody neck or a small belly. He used fat and thin fresh pork from the front trough to the ribs, then rinsed them with warm water and alkali, soaked them in clear water for 6 10 hours to remove blood stains and foul smell, then cut them into cubes and stewed them in a pot. Fennel is also added in summer and autumn to make the sauce meat more tender and delicious. At the same time, pour the broth, boil it with high fire, and simmer it slowly with low fire, so that the meat can be turned up and down and the floating foam can be thrown out in time. When the meat is cooked, take it out, drain the oil and put it in a smoking pot to dry it with brown sugar. Cake is made by adding broth, salt and seasoning to flour to form soft dough. It takes a long time to sober up, and it is rolling and oily. Roll it a few times and bake it into a cake. Characterized by bacon fat but not greasy, thin but not firewood, fragrant and red; The pie is yellow and fragrant, and the layers are soft inside and crisp outside. He succeeded Li Fuzhou, a master cook in China and an excellent model worker in Shenyang, and continued to carry forward the traditional craft to develop bacon ingredients into 12 kinds. According to the taste of modern people, the sweet noodle sauce was re-blended, and the lotus seed and egg drop soup was used to adjust the taste, which made it taste better. "Li Liangui and Shenyang are fragrant and delicious." "The pie rolls bacon, and the more you eat, the less you eat" has become the jingle of Shencheng people.
Original Zhai roast duck
Yuanweizhai can only be regarded as a younger brother compared with other "time-honored" restaurants in Shencheng, but it has a history of more than 70 years, and it also has its own origin: "Yuanweizhai Roasted Duck Restaurant" originated from Beijing Puyunlou Roasted Duck Restaurant during the reign of Qing Qianlong. 1930 Wang Denglai, Yuan Jinkui and other teachers.
Nine brothers opened a semicolon in Fengtian, still called Puyunlou Roast Duck Restaurant, and 1953 changed its name to Xinweizhai Roast Duck Restaurant. It is the earliest professional roast duck restaurant in Shenyang and the originator of Shenyang roast duck. Yuanweizhai Roast Duck Restaurant was founded on 1999 by Lin Yuan, the eldest apprentice of Wang Denglai and the son of Yuan Jinkui, a national first-class roast duck chef.
Today, this 70-year-old shop has not been forgotten by history, but its business is getting more and more prosperous. It was awarded as a famous flavor store in Shenyang in the fourth selection of famous flavor stores in Shenyang. Comments on the famous dishes in the first China Food Festival, white duck breast, emerald duck tongue and fruit and wood roast duck won the gold medal, while fried duck and fried duck won the silver medal. ...
Shimeijia jar meat restaurant
Shimeijia jar meat restaurant
As early as the early 1990s, the Gourmet Tanrou Restaurant was located in the snack street at the south gate of Bayi Park in Heping District. It is already a bright spot in Shenyang-style snacks! Later, it was relocated because of the renovation of the snack street. The hotel is now located in the southwest corner of the intersection of Kunshan Middle Road and Jialing River Street, the south gate of Ophthalmology Department of the Fourth Hospital of Huanggu District. It is difficult to find a table at noon and at night. Features of the Gourmet Tanrou Restaurant: Pork-bellied Tanrou, Braised Sauerkraut, Spicy Dried Tofu, Steamed Pig Blood, Four Joy Meetballs, Secret Herring, Braised Fish White, Braised Pork Sausage, Braised Pork Sausage, Various Stir-fry, Rice, Bean Rice, etc. This is a must. It has maintained the traditional flavor for many years and won the praise of many customers! Gourmet jar meat is the most distinctive snack in Northeast China. Director of Liaoning Hotel Industry Association.
Yang Jia hangs luobing and egg cakes.
Yangjia diaolu pancake
19 13 was created by Hebei native Yang Yutian in Taonan, Jilin. At that time, it was named Yang Bing. As the business of Yangjia Cake Shop is booming and expanding, he came to Shenyang on 1950 after liberation. In order to improve the single variety of business, the chicken silk flower hat egg cake was added. From then on, Yang's luobing and omelet became famous in Northeast China. Yangjia hanging furnace cake is made of warm water, and the water temperature and salt consumption increase or decrease with the seasons. After rolling, the cake slices are baked in a charcoal stove, baked on the top and branded on the bottom, and completely cooked. The finished product is round and flat, tiger skin color, distinct layers, tender outside and fragrant inside, and delicious. Egg cake, cooked with minced meat, fresh mushrooms, fungus and dried seaweed, thickened with soup, poured on the egg cake, made into the shape of a flower hat, shredded chicken and placed on it, accompanied by cakes, which have a unique flavor. Pickled fresh cakes are tender, smooth and mellow, and they are icing on the cake with Chili oil and garlic paste.
Baofayuan four absolutely dishes
Shenyang Baofayuan Boutique 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. In old China, there were Guo and Guo Junrui. Because of the chaos in my hometown, people don't have
Talking about life, he "ran around" and came to settle outside Shengjing to make a living. At first, the two brothers opened a small restaurant outside Xiaodongmen, Shenyang, and named it Baofayuan, meaning to cherish and make a fortune. However, since its opening, the business has not been as prosperous as expected. The hotel has barely made ends meet in the past few months. At that time, there was a lot of business around Xiaodongmen, so it was not easy to stand here and prosper. After careful consideration, the two brothers chose raw materials such as pork liver, pork loin, lean meat and eggs according to the taste of the northeast people. After careful selection and ingredients, the above good knives have made dishes with good color, flavor and taste.
The four special dishes in Dongguan ordered by Zhang Xueliang in those days: fried meatballs, fried liver tips, fried kidney flowers and fried yellow flowers, which are still today's signature dishes. Fried meatballs are tender outside and rich in taste; The liver tip is "smooth and tender"; Waist flowers are "crisp"; Surprisingly, the yellow flower turned out to be an omelet.
Shenyang huitou
Xieshunyuan huitou
Current name: Xieshunyuan Huitouguan
According to legend, during the Guangxu period of the Qing Dynasty, a family named Jin opened a biscuit shop in the north gate of Shenyang to make a living. Business has been bad because of poor management. One day is the Mid-Autumn Festival, and business is even more depressed. There were no diners at home at noon, and the shopkeeper was at a loss. So he took out a few copper coins from the iron box, bought some beef, chopped it into meat at home, rolled it into thin skin, wrapped it in folds, and used it for the holidays. Suddenly, a messenger came in from the outside. As soon as he entered the store, he saw that the food branded in the pot was novel in shape. I tasted it once and it was very delicious. The messenger immediately asked the shopkeeper to bake another box and send it to the inn. After eating, everyone exclaimed in unison. Since then, this kind of food became famous for a while, and the government and the people rushed to buy it, and the business was booming, so it was named "back".
Xie Shunyuan, a century-old shop, is famous for its signature dishes. After several generations of inheritance and development, Xieshunyuan Huitou Pavilion has become one of the symbols of Shenyang cuisine.
Laoshan chicken Haicheng pie
The old pheasant Haicheng School is a traditional snack in Shenyang, which was founded by Mao Qingshan on 1920 in Huoshenmiao Street, Haicheng County, Liaoning Province. This famous mountain in Shi Mao was moved to Shenyang on 1939 because it was called Laoshan Ji Pie Shop. Haicheng pie, warm water and noodles, pig and beef as mandarin duck stuffing. Take more than ten kinds of spices and cook them, and take juice stuffing to cultivate their taste. Vegetable stuffing is made of bean tooth, leek, cucumber, green pepper, pumpkin, celery, cabbage and so on with the change of seasons. Make the meat and vegetables in the cake stuffing match, and the shade is suitable. The high-end products are also stuffed with shark's fin, sea cucumber, prawns, scallops and chicken, which is even more delicious. The finished pie is round yellow in color, crisp and tough in skin, tender and refreshing in filling and fragrant. With garlic paste, Chili oil, mustard sauce and so on, it is more delicious and palatable. With eight-treasure porridge, it is refreshing and delicious, and it has a unique flavor.
That restaurant has white meat and blood sausage.
Present name: that ancient courtyard.
The museum is located on the west side of the Forbidden City in Shenyang. It is famous for its Manchu dishes, white meat and blood sausage, and is located in the vast areas of Baishan and Heishui. Its predecessor is Jixing Hotel near Kuixing Building along Xiaohe River, which specializes in northeast local dishes. Later, due to the addition of white meat and blood sausage, this hotel became famous. 1872, Manchu chef Najiyou opened a restaurant specializing in white meat and blood sausage in Dadongmen, and named the restaurant. Because of his careful selection of materials, meticulous production and meticulous, his reputation is getting higher and higher. His white meat must be hardened with the newly slaughtered fat pig, seasoned with white water, cooked with fast fire and simmered thoroughly with low fire, so as to be fat but not greasy. His blood sausage must be freshly slaughtered pig blood, and it tastes fresh and strong with proper amount of water and seasoning. White meat and blood sausage dipped in garlic paste, leek sauce or Chili oil and other spices to eat, the taste leaves teeth and cheeks, for a long time. Especially in the severe winter season, if you cook with shredded sauerkraut, the soup will be very crisp and have the effect of driving away cold and warming up. 19 14 years, the descendants there, following in the footsteps of their ancestors, redecorated the entrance of the Nawan Pavilion, becoming a famous shop that was all the rage in Fengtian at that time and frequented by dignitaries. 193 1 year, the Japanese invaders occupied Shenyang, and the business of that museum became increasingly depressed and tended to close down. In order to maintain their ancestral business, the brother moved the museum to Beijing. After liberation, the government invited the old man Na Wengui back to Shenyang to reopen the museum with 1957. Now the head office has moved to Tiexi, Guan Ning, focusing on farmers' customs.
Songjia wonton
Song's wonton was once very popular in the south gate of Bayi Park in Heping District. Dozens of people lined up to eat a bowl of wonton, and the restaurant was beautiful enough. There are not many varieties of wonton in Song family, and the fish stuffing and seafood stuffing have unique tastes. Wonton is ripe now. Now the Song family wonton has opened another branch in Da 'nan Street.
Xita cold noodles
Korean-style Xita cold noodles are made from instant food, which is flexible, smooth, spicy and refreshing. Like the dining hall it goes to, the West Building Cold Noodle Restaurant changes its own tickets at the window, and it has to speak with its voice open, otherwise it can't be heard. "West Building Cold Noodles" is the best cold noodles in Shenyang. Xita cold noodles are Korean cold noodles made of flour and starch. They are now squeezed into boiling water, picked up with special boiled cold noodle soup, and sprinkled with special Chili powder according to personal taste. Cold noodles are just soft, cold noodle soup is cold and refreshing, and eating a bowl in winter season is cool to the bottom of my heart and warm in my heart; Have a bowl to quench your thirst in summer. Coupled with some spicy cabbage, it is even more different. Xita cold noodle restaurant is crowded with people every day. If you want to enjoy a bowl, I'm afraid you have to wait in line for a while before you can eat it. The taste is really different and it's worth visiting. The West Building is the most authentic in this city.
Korean roast beef and cake
Roast beef: remove fascia and fat from fresh beef, cut into pieces, add vinegar, soy sauce, minced garlic, white sugar, pepper, monosodium glutamate and sesame oil, mix well, prepare soy sauce, pepper, white sugar, white vinegar, minced coriander and garlic respectively, put them in a small bowl, put a charcoal stove in the center of the table, put iron grates, and pick up the meat pieces with chopsticks.
Cake-making: Cake-making is to use soaked and steamed glutinous rice, put it on a chopping board and beat it into a rice cake shape with a mallet, with bean paste stuffing in the middle and sugar added. Sweet and delicious.
Zhangjiuli red-cooked chicken
Zhang Jiuli is an old man, originally from Laizhou, Shandong. When I was a child, my family was poor and I grew up eating hundreds of meals. At the age of sixteen, I came to Qingdao as an apprentice alone. With that tenacity and care, I learned a set of skills to cook roast chicken early. Later, as a large number of people flocked to Guangdong, they settled down in Shenyang and found jobs. 1982, with the spring breeze of reform and opening up, Lao Zhangman, who is over 60 years old, can't sit still for nine miles. Born strong, he resumed his career when he was young-processing roast chicken in order to make his family live better. At the beginning, the old man Zhang Jiuli could only take a few relatives from his hometown and build three simple houses in an abandoned open space, so a temporary small workshop was born. Although it is a small workshop, Lao Zhangman Jiuli has not relaxed the management of each process. From live chickens to finished chickens, the seven procedures are strictly implemented. There are plenty of ingredients, the chicken is boiled and the fragrance is straight through the chicken bones. From the appearance of roast chicken, the color of chicken is golden, the chicken body is complete and beautiful, and the meat is rotten. Cook chicken. The weight will be reduced, and it will consume manpower and cost. In this regard, Lao Zhangman Jiuli said: "Doing business stresses credibility and cannot be a profiteer." Over the years, he has said so and done so. Dadongmen Market, a roast chicken shop with trolleys as shelves and glass cabinets, has gradually attracted many consumers. The sales volume of products has also gradually increased, from the initial dozen per day to the later dozens per day, and now the sales volume is about 2,000 per day. Zhang Jiuli's roast chicken shop, with a unified logo, has been printed into the eyes of consumers.
Big stage fried cake, dough twists
The Grand Stage Twist was originally named "Zhang Twist" and was founded by Zhang Xingde in Tuozi Village, Huangsha, taian county on 1926. 194 1 year, Zhang Xingde led his family to Shenyang and opened a twist workshop in Xiaodongmen. Soon his son Zhang Hanyu took charge of the business and moved to the vicinity of the 1948 Grand Stage Theater. Because of its unique flavor, people call it the big stage twist with the passage of time. In the memory of the old people, the crisp big stage twist is unparalleled in today's cuisine. At first, the sales point of the big stage twist was placed in the alley on the west side of the big stage. Later, with the booming business, the big stage twist began to have its own shop and no longer set up stalls for sale. The old man nearby recalled: "At that time, everyone was waiting in line to buy twist. How brittle is this twist? " You may not believe it. It broke when it was twisted less than half a meter. "
Like the big stage twist, it is a big stage fried cake. It was created by three brothers Zhao Dianfeng at 1945. Crispy outside and soft inside, with sweet color. It is a brand-name flavor food that is very popular with customers, and it is named because it is sold near the big stage.
Shenyang small potato
1989, Liu Xin, a 24-year-old stevedore of Shenyang Fuel Company, was "unfortunately" laid off. Because Liu Xin is a "good cook", in order to make a living, Liu Xin and his wife tried their best to open a cold noodle shop in Taiyuan Street. As soon as this small shop named Yuanlinxiao Cold Noodle Shop opened, it attracted tourists from all directions with its benefits, cleanliness and enthusiasm. One day, when Liu Xin was walking in Taiyuan Street, he heard two people walking in front say, "Go to Lin Yuan to eat small potatoes." He opened a cold noodle shop, but they said they wanted to eat small potatoes, which inspired Liu a lot. He learned that his "little potato" was very popular. The next day, Liu Xin renamed the Lin Yuan cold noodle shop "Little Potato" pickle shop.
Small potatoes are a specialty of Northeast China. It is much smaller than ordinary potatoes, but its fragrance and nutritional value are much higher than that of big potatoes. Due to the high yield of this variety, many people planted it, and careful Liu Xinhui immediately took aim at it. Liu Xin visited and inspected everywhere, collected the cooking skills of folk small potatoes, removed the rough and refined, carefully pondered, made a stew of small potato juice with a variety of medicinal materials, and stewed it with soy sauce, pork belly and coriander. "Small potato" has both the characteristics of northeast big bowl dishes and the taste is definitely better than northeast big bowl dishes. This dish became an instant hit and was warmly welcomed by people. Guests often 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 delicious color and palatable salt taste, and produced five categories 150 varieties of small potato pickles series by using cooking methods such as sauce, stew, stir-frying and so on. "Small potato" has fascinated all customers, and there is such a mantra: "It's not good enough, Shenyang small potato." For a time, small potato food was popular in Shencheng, and the business was hot.
Chicken Wei pulled noodles
In Shenyang, chicken-flavored Lamian Noodles and chicken rack are very popular with diners.
The chicken flavor of Lamian Noodles in Shenyang has always been very popular. The reason is good taste and cheap price. In Shenyang, there are three chicken-flavored Lamian Noodles shops with the loudest names: Minjia, Old Driver and JOE. At the end of 1980s, JOE Chicken-flavored Pulled Noodles and Old Driver's Pulled Noodles Restaurant appeared in Tiexi District and Shenhe District respectively. These two noodle restaurants are mainly engaged in chicken rack and Lamian Noodles. As soon as these two noodle restaurants appeared, they were welcomed by their fans. Development has mushroomed. At that time, the impression was that you could have a good meal by ordering a bowl of noodles and adding some braised dishes. Noodles are rich in oil and water, and a bowl of noodles can satisfy you. Chicken rack and dried bean curd in soup stock are very popular and delicious, and a bottle of beer will be very pleasant. Moreover, the price is relatively affordable, which is suitable for low-income working-class people who have low dietary requirements in those years. So there were many diners at that time.
Later, there was another "People's IKEA" in Tiexi District, which was famous and came from behind. The earliest name of "Min family" is "Everyone smells like chicken in Lamian Noodles", which is said to have originated from the Xu family, and shine on you is better than Lan. From the earliest "everyone eats chicken-flavored noodles" to today's "people's IKEA", this taste has been popular for nearly 20 years, and this noodle restaurant is well known. At that time, many people in Tiexi District loved to eat this snack and received rave reviews. Its chicken rack and soup-stock dried tofu are delicious. It is said that the food in this family tastes authentic, the soup is thick and the noodles are smooth and tender.
Iron plate chicken rack
Iron plate chicken rack is a special snack in Shenyang. The chicken rack is to remove the chicken skeleton from the chicken. The chicken rack was washed with salt and other spices and placed between two large iron plates, which creaked and smelled fragrant. After the chicken bones are fried, add salt and pepper and you can eat them. In summer, a chicken rack and a bottle of snow beer are a meal for many big men in Northeast China. It makes you look delicious and greedy.
Open the pie
The main store of "I can't eat enough pie" is on Xiaoxi Road. Open pies are different from ordinary pies. The method has been patented, and the finished product is a bit like a squashed barbecue with a flower-shaped opening in the middle; When the cake just came out of the oven, the skin was crisp and soft, the stuffing (beef and onion stuffing) was very fragrant and the juice was full. If you are bored, I suggest ordering a bowl of mutton soup, which is just right. Friends who haven't tried it may wish to eat something fresh.