Linyi Food

Last updated by  at 2014/5/3

Linyi Featured Food:

Sa

Sa, a local snack in Linyi region, is well-known for a long time. The local people give preference to Sa because its exceptional features: spicy and delicious, oil but not greasy and removing cold.  Drinking Sa at breakfast is a traditional practice in Linyi. The literal meaning of Sa is the soup with meat as its main ingredient. It is said that it was breakfast food of Hui nationality in Western Region in ancient time. At first, a couple of Hui nationality form Beijing during Yuan Dynasty (1271-1368AD) came to Linyi and earned  money by making Sa. It was called meat paste at that time. Later, many people copied it, which was recognized as Sa officially. The delicious Sa contains four elements: hot, spicy, aromatic, and oily.

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Wang Xiangwoyu (fried Red Carp)

WangXiang, a poor man in ancient time, lay a thick ice layer on a river a long time, melt the ice layer with his body heat, and caught a red carp in winter. What he had done save his sick and hungry stepmother. In honor of his filial piety, people often use the literary quotation to teach descendants to respect parents. In term of the literal quotation, the modern chefs created the method of cooking the red crap, which is called Wang XiangWoYu (fried red carp). Its characteristics are cream color soup, delicious flavor, and nutritious.

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Bachelor Chicken

Bachelor chicken is a famous snack in the Mengyin region and enjoys tremendous popularity because of its unique favor featured by red and bright surface, the delicious juice, mellow meat, and the fragrant medicine.

Junan Donkey Meat

There is an old saying in China that dragon meat is the most delicious dish in the paradise, and the donkey meat on the earth. The monopolized Store of Junan donkey meat has its special cooking method of donkey meat with typical features: especially aromatic meat and fresh soup often touted by customers.

Fried And Stewed Catfish With Tulip Wine

Libai, a renowned poet in Dynasty, highly touting Lanling tulip wine in his poem made it world-famous. The method of making fried and stewed catfish with tulip wine enjoys a long history. It boasts many characteristics: red and bright color, tender meat, fragrant wine, and contributing to blood circulation.

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