Weifang Featured Food:
Braised Joint Of Pork In Brown Sauce
It is a historical famous dish, and enjoys tremendous popularity because it is soft, fat but not oily with abundant nutrition. First, Six joints of pork are cut into blocks like elephant eyes. Then Rub the fried sugar, put into the bowl with the rind toward the bottom of the bowl and add soy sauce, salt water, scallion, ginger, half a spoon of clear soup. Later, boil it with steamed pot, pull scallion and ginger out of it and put them on the pad. Put the pot on the fire, pour the soup into the pot and add some cooking wine gourmet powder, brine, and put the pad into pazhi (a kind of kitchen utensil). When the meat is ready, put it into the plate and water the soup on the joint of pork.
The Whole Lamb Dinner Of Linqu
Dating back to Qing dynasty (1368AD-1911AD), it developed from the whole lamb dinner in the court Deshun Restaurant, which was famous for cooking mutton in Shandong. There was a saying at that time "You must eat at Deshun Restaurant when traveling in Shandong". The whole lamb dinner has its unique features both in favor and cooking skills because of the hard-working chefs in different dynasties. In terms of different body parts of sheep and viscera, the lamb is cooked into many delicacies with different colors, shapes, favors, and fragrance. People call it "good fortune as one wish". Although these delicacies are made of the whole lamb, their names do not refer to the lamb at all, such as Longmenjiao, Cailingzhi, Shuangfengcui, and so on. A lamb can be cooked into over 80 different dishes. In terms of cooking, the seasoning is sophisticated; the skills of using the cutters are manifold, such as braising, simmering, stewing, stir-frying, and deep-frying. The dish has
It originated in the folk morning market during the reign of Emperor of Qianlong years [the fifth emperor of Qing dynasty (1368AD-1911AD)]. At that time, the peasants of Weifang County going to the market could not have hot meals to eat. In order to earn some money, someone put a big iron pot in the country with fair cooked meals for passers-by. Because the pot is without lid, people called it "Chaotian Pot". The chef cook pork, meatball, dried bean curd, etc. in the large pot with boiling water first, then lad the hat soup, add some cilantro and soy sauce, and prepared thin cake. The customers could sit around the pot and make it by themselves. To meet the needs of the customers, the chef will mince the cooked stomach and intestine of the pork, and then put them on thin cakes. After rolling it into the fire tube-shape, the chef can give them to the customers. It enjoys tremendous popularity among the mass because it is economical and convenient.
Tips: There are two kin
Noodle With Chicken And Duck
It is a special kind of noodle called “Hele”. First, press the non-fermented flour into the round thick noodles (about 5MM diameter). Then cook and boil it. Later, put the noodle in a large pot of chicken’s and duck’s meat soup. The batching are the slice meat of chicken and duck, the power of sweet garlic, the power of carrot, the power of Chinese chives, the slice of meatball. With a small amount of chili oil, you will feel more delicious. Apart from this, all kinds of batching floating at the top of bowl looks beautiful.
The word “huoshao” originates in the dialect of Shandong which refers to sesame seed cake. The most delicious is Chenghuang Temple’s. In Weifang, meat huoshao and meat sesame seed cake are two different things. The meat sesame seed cake looks like a bulging air sac with ground meat in the middle. The ground meat is mainly pork pickled in the liquid of Chinese prickly ash and is added to by the powder of eggs, edible fungus, dried shrimp, and sometimes shellfish. When baked with low heat, the suet in the pork permeates into those ingredients. Sesame seed cake—Weifang’s sesame seed cake is divided into two layers covered with sesame. It is bulging, delicious, and fragrant.
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