Heze Featured Food:
The basic materials are salt water and flour. Make dough into a slender strip and apply some oil on the surface of it. When the oil is 50% boiled, put one side of the dough strip into it while stretching it into 12 to 15 centimeters. Draw out the dough strip when it turns golden yellow and then ready for eat. It has a good looking, crispy taste, and lasting fragrance.
Shuijian Dumpling is a traditional local food of Heze. It looks like a big dried permission with golden-like, thin and crispy cover. When it is fried in pan, add into it some mixture of water and flour and a little balm. The stuffing of the dumpling is made of pork, vegetable, scallion, ginger, and aniseed power.
Shanxian Lamb is characterized by exquisite workmanship, various seasonings, bright luster, and cream color. The soup is very delicious and rich in nutrition. It chooses fresh mutton of goat or lamb. First, put clear water into the pot. When the water is half boiled, add the mutton, bones, and other edible internal organs into it. Clear away the foam on the water face when it is boiled, and then add some cold water into the pot. When the water is boiled again, get the new foam out of the pot and put the seasonings into the left soup. At the same time, remember to put some scallion, ginger, and salt into the pot and keep cooking for 45 minutes.
Huan’an Donkey Meat
Huan’an Donkey Meat tastes fresh, aromatic, and delicate. It is unique in material selection and procedures of cooking. Normally the meat of two-year-old donkeys will be selected. Procedures are as follows: picking out the bone, cutting them apart, rinsing them, and paving the bottom of the boiler with the bones. Add long-used soup, some salt, and condiments into the boiler and then cook with strong fire. When the foam is removed, the soup should be cooked with slow fire. Keep cooking for 12 hours and then let the meat soaked in the soup for another five hours before the course is ready.
Xujia Mutton is well known because it has an attractive luster and incomparable freshness, and never tastes raw or greasy. Mutton of one year old goat is the best material for the course. Pick out bones, cut them into pieces, and wash away the blood on it. Internal organs should be burned, fleeced, or rinsed before cooked. Pave the bottom of the boiler with bones, add the long-used soup into it, and cook with strong fire. After that, get the foam out of the soup, put some salt and seasoning into it, and then keep boiling for four hours.
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