1, Longkou Cuisine-Braised stew is a unique snack with bean jelly as the main raw material. Cut the bean jelly into small pieces, fry it in a pot until it is burnt, and serve with seasonings such as shrimp oil, soy sauce, sesame sauce and garlic juice.
It tastes like a fried enema in Beijing. According to legend 100 years ago, two brothers from the store came to Yantai for dry powder strips. Once, they just made vermicelli, but it was too muddy to dry. The dough is sour. In desperation, the brothers in the store asked the villagers to fry the vermicelli in oil and mix it with garlic. After eating it, they all said it was delicious.
So he helped the Menshi brothers set up a pot to fry powder embryos for sale. People say it's delicious, but when asked what the food is called, no one can say it. One of the smart people thought that this product was created by the Menshi brothers, and then they fried it in oil, so they blurted out "braised pork".
Yantai braised pork used to operate in street stalls, and 1998 began to move into Yazhitang, which was recognized as Yantai famous food by famous food. 2. Longkou Cuisine-Fushan Lamian Noodles Fushan Lamian Noodles (also known as Fushan Noodles) has a history of 200-300 years and is known as one of the four major noodles in China.
Fushan Lamian Noodles can be divided into three types: solid surface, hollow surface and dragon beard surface. Solid noodles are divided into round, flat and triangular shapes, with more than 20 specifications. Noodles are divided into dozens of varieties, such as big halogen, warm halogen, fried sauce, three fresh, clear soup, stew spoon and so on. The preparation of strips and noodles is certain. Generally, thick juice with thick strips, clear juice with thin strips, fried sauce with flat strips.
The hollow surface is a kind of rush surface, which is hollow in the middle and breathable at both ends. And Longxu Noodles, with superb Lamian Noodles technology, pulled a noodle into 2048 noodles as thin as hair, which is really exquisite and ingenious.
Fushan Lamian Noodles is famous at home and abroad for its strong craftsmanship, good taste and many varieties. Up to now, Chinese restaurants in Korea, Japan and the United States still have Fukuyama signs. 3, Longkou cuisine-fresh fish dumplings Longkou fresh fish dumplings, big, stuffed, thin skin.
Spanish mackerel and flounder are both good things. The so-called freshness means that the fish has just been hunted and even the cut fish pieces are still moving.
Stir chopped fish with seasonings such as soy sauce, chopped green onion and Jiang Mo, which is called "head and tail". When you mix the stuffing, you should mix it with proper amount of water, so that jiaozi is fresh and tender enough.
Practice has proved that jiaozi with fish stuffing likes leeks best, and its spicy taste can make fish taste fresher. The skin of fresh fish dumplings is rolled so thin that it can almost show the stuffing.
When wrapping, because the skin is suitable and the skin is full of stuffing, jiaozi often does not pinch it tightly. Even if the stuffing is exposed, the soup can't be mixed. It's like a big fish ball wrapped in thin skin.
2. What are the poems about bird's nest that describe bird's nest less? The sentences about bird's nest in ancient Chinese are as follows:
1. sentence:
Because bird's nest is expensive, one dish can cover the cost of ten dishes, so the banquet is led by this thing. I don't hate its vermicelli-like shape, nor am I tired of its taste and chewing wax. -Excerpted from Li Ruzhen's Twelve Returns to the Mirror Flower Edge in the Qing Dynasty.
2. Sentence:
There is a tortoise-shell mountain in the stone island of Yazhou Sea, and its caves are all nests of swallows. Swallows are like birds, and fish need to spit in order to prepare food for molting in winter. Native fur coats and hats, exploring by candlelight. Yan is amazing, old and weak, or died on the political cliff. Therefore, some get more, and some return empty-handed. This is a bird's nest dish. —— Excerpted from Qu Dajun's "Guangdong Xinyu" in the early Qing Dynasty
3. Sentence:
Bird's nest is expensive, but it is not easy to use. If used, each bowl must be two or two. Boil the water with Tianquan first, remove the black silk from the silver juice, roll it with tender chicken soup, good ham sausage and new mushrooms, and watch the bird's nest turn into jade. It's pure, so it can't be greasy ... When it comes to eastern Guangdong, the wax gourd bird's nest in Yangming House is very good, soft in the middle and soft in the middle, and clear is the most expensive, and chicken juice and mushroom juice are used again. Bird's nest is made of jade, not pure white. —— Excerpted from Yuan Mei's Menu with the Garden in Qing Dynasty.
4. Sentence:
Gu's daughter can't be thick, and she hates meat. She must make soup with bird's nest, chicken heart and fish-belly white. Zhu was helpless and tried his best to serve. Because of illness, you must drink a bowl of soup every day. -Excerpted from Pu Songling's Strange Tales from a Lonely Studio, Volume 8, Fire Woman in Qing Dynasty.
5. Sentence:
Look carefully again, Moba's bird's nest is considered vermicelli; If it is bird's nest, I have something delicious again. But they know I'm eating bird's nest in Wang Xi. Are they willing to send it? —— Excerpted from Li Ruzhen's "Mirror Flower Edge, Fiftieth Back" in Qing Dynasty.
6. Sentence:
Hu's nest soil is the soil that constitutes Hu's nest on the beam. Swallows choose soil, which is sticky and fine. Swallow saliva is added to it, so it can be used as medicine. —— Excerpted from Li Shizhen's Compendium of Materia Medica and Tu Bu and Hu Yan's Tu in Ming Dynasty.
7. Sentence:
In my opinion, it is important to calm the liver and strengthen the stomach first. Liver fire calms down, soil can't win, stomach is healthy, and diet supports people. Get up early every day to get one or two first-class bird's nest, five yuan of rock sugar, and cook porridge with silver tweezers. If you are used to it, it is stronger than medicine, and it is the most nourishing yin and invigorating qi. From Cao Xueqin's A Dream of Red Mansions, the 45th Qing Dynasty
8. Sentence:
There are two magpies today, so they make trouble at me. There are also a pair of spiders on my feet. I wonder if they are as rich as bird's nest. -Excerpted from Li Ruzhen's Thirty-two Chapters of Mirror Flowers in Qing Dynasty.
9. Ancient poems:
Bird’s Nest
Wu Yewei in Ming and Qing Dynasties
Haiyan was homeless and miserable, fighting for the title of small white fish. But for people to eat, I don't know if you are too peaceful.
It tastes golden and beautiful, and the nest is empty. Big officials seek far-reaching things and offer forest books early.
10. Ancient poems:
swallow
Five laws that cannot be obeyed
Yanwu is lucky at home and goes back and forth in the morning and evening. Empty nesters began to pick, and the flesh and blood were in their hands.
Jade lamp is beautiful, moistening lung and yin. Ancient emperors enjoyed it, but today it belongs to civilians.
3. The eight-word sentence about malatang leaves only misty white fog in my impression.
Ear is crisp dripping sound, eyes are hot with spicy aroma, and then two smiling faces, maybe some conversations, maybe teasing each other by patting shoulders, nodding their heads and scraping their noses, but in the end, only smiling faces are formed. Mala Tang, as its name implies, is a kind of mala Tang.
Since hemp, it is impossible to lose pepper; And spicy can't be without Chili. Speaking of it, it seems to be somewhat similar to China's Sichuan cuisine.
Of course, you can't just eat peppers and peppers. The staple food of mala Tang is vermicelli. If the "grade" makes it more delicious, you can add meat and green food appropriately, which is rich in nutrition and may change the original flavor of Mala Tang, which is not pure enough.
The production process of mala Tang is relatively simple. First blanch the vermicelli in chicken soup, and then scoop the vermicelli into a bowl. Then add pepper, pepper and other necessary seasonings.
Better yet, pour some chicken soup on it. So a plate of mala Tang was served.
It's as simple as that, but it tastes unexpected. Of course, the degree of spicy can vary from person to person, and it can be modulated according to your own taste.
If you like, you can sprinkle a little coriander on it, which looks like red leaves with green flowers. That smells good, thyme! Mala Tang also pays attention to the word "hot", that is, it is necessary to eat while it is hot, so as to be happy; Spicy enough; No matter how cold it is, it will make you sweat and be elated.
That taste-I can't describe it. I can't stop. Mala Tang, a passionate food in the new century, is full of color, flavor and taste; Ma, spicy, spicy.
No matter what people think, see and eat, they feel that their mouths are watering for thousands of miles, and they are worthy of being the first snack and the "king of food" for a generation.