Yangquan Featured Food:
Garlic Paste Bean Curd
It is a kind of traditional dish in Yangquan City. The materials are daintily chosen. First, chop the tenderloin into slices of 2 cents wide and 2 inches long. Grasp them with egg and flour, and to cook it in boiling oil till it turns to yellow. Pour out the oil, put the pan on fire, and add some wine, sauce, shallot, garlic, agarics, yulan slices and spinach. Finally thicken it, dress it with some drops of oil. With its bright color, delicious and special flavor, this kind of dish has been spread to many other places and the Jingjin District to become a popular dish in China.
As a kind of traditional dish, it is made by flour which is made into polliwog shaped wheaten food. And then pour some soup on it to eat. There are many kinds of Min Polliwog, such as: stewed shark fin and Min Polliwog, meat sauce Min Polliwog and stir-fry pickled Chinese cabbage. With its delicate work and delicious flavor, this kind of dish becomes the most popular main food in family and banquet.
Yangcheng Rouguanrou is famous in Sanjin. With its special techniques, pure sapor and fragrant, it is made by pork, beef or mutton, millet and other kinds of seasonings.
It is made by bean leaf and soybean leaf. The bean leaves are picked after “the White Dew”, and after some working procedures, bloat them on “the Beginning of Winter” for half a year to 2 years. You can eat it just by stir-fry or seasoning. Or you can use it as seasoning to add into the wheaten food. You can also eat it as the local people do, make them into bean leaf rice.
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