What is the most unforgettable food in Weifang?

Speaking of Weifang's delicious food, I seem to have returned to that year. The roast meat with a mouthful of oil and onion seems to be just around the corner. I really want to eat again, but things have changed and I can't go back!

It was in the 1980s when I was studying in Weifang. I just came out of the countryside and arrived in a big city. Everything is so strange and mysterious. Tall buildings and wide roads are so fresh!

At that time, the state gave each student a monthly meal fee of 12.90 yuan and 32 kg of grain (including 30% of coarse grains). How do boys in their twenties have enough to eat when they grow up? The family is poor and there is no extra money for me to spend, so he often eats half full!

Every Saturday, local classmates will take us out shopping and taste local snacks. I'll never forget the scene of burning Weifang meat for the first time. The freshly roasted meat is as big as a bowl, steaming and full of meat, but it is round, without any traces of rubbing, slightly flat and golden in color. Roast meat is characterized by crispy skin, fresh stuffing and golden skin. Take a bite, and the house is full of oil.

At that time, the meat fire was 90 cents for a food stamp! You can only eat one a week to satisfy your hunger!

In fact, when it comes to Weifang, the first thing that comes to mind is not the food, but the local customs here. Weifang is not only a place in many people's minds, but also a hometown.

For some people who have lived in Weifang since childhood, every food is full of the flavor of their hometown. I remember the first pancake spread out at home when I was a child. The firewood under the hazelnut was red, and the pancake was soft and delicious. Every bite was an egg with a little spicy sauce. My new pancake tastes terrible now. Then there is the bite of meat and fire. Many people were fascinated by meat fire when they were young. Every time after school, the smell of burning meat will float all over the courtyard corridor. Before the cigarette ends are released, they will hear the sound of oil. It's so delicious that they are always full.

This meat fire itself is very attractive. I have been to many cities and eaten a lot of fires, but none of them are as delicious as this meat fire in my hometown. Perhaps because of my hometown, this meat is unforgettable, and I don't want to eat that taste myself, not because I lack tools, but because only Weifang people have a deep understanding of it.

Let's talk about mutton soup. In fact, for many people who like to drink mutton soup, any place with mutton soup is a kind of enjoyment. There are many mutton soup kitchens in Weifang. I remember as long as I can remember, there were many adults drinking and eating meat around the table in the mutton soup kitchen. At that time, they often envied the world of adults and could drink and eat meat from time to time. Now think about it, mutton soup is not only a delicious enjoyment, but also a childhood memory.

In fact, the most unforgettable thing is not how many delicious foods there are in Weifang, but the family in Weifang. Everything my mother cooks is in my heart. Even a bowl of millet porridge, as long as it is cooked by family members, is full of love and the deepest miss.

Weifang has a lot of delicious food: chicken, duck and music, roasted meat, chaotianguo and glutinous rice balls are all good and famous.

But my most memorable food is salty crab roe, shrimp crop and Chili sauce cooked along the northern coast of Changyi.

People near the sea can cook seafood.

The salty crab roe in the north of Changyi, unlike the salty crab roe in Weifang Hotel, can't be eaten with pepper, star anise, onion and garlic.

People in the north of Changyi pay attention to pickling salted crabs with brine saturated with large salt particles for 8- 12 hours without any seasoning. You can't eat seafood with seasoning.

Freshly salted crab roe is not the best time to eat. If left for a while, the taste of "hair" will not be better.

Climbing shrimp, Weifang people call it a shrimp tiger, and netizens call it Pippi shrimp.

This thing used to be very cheap, but now the fried price is a bit high. The best cook of shrimp is an old man named Li Shucai from Xia Ying Guest House in Changyi. He has been running a restaurant with a female chef for many years, and his dishes are very distinctive. The best food is pickled shrimp reptile.

Marinate shrimp and crayfish in seawater for 4 hours and then take them out. After air drying, the claws of shrimp and crayfish turn black. Dried meat is loose, so you can't eat enough.

Before winter comes, residents in the north of Changyi like to make Chili sauce. Is to use onions, peppers, crab paste (not too fat crabs marinated in salt water, step on the soup), but also pay attention to not putting any seasonings, just marinate them with onions and crab paste.

Now some hotels in the city also make Chili sauce, and the red and green ones (prepared with chicken essence, monosodium glutamate and sugar) look good. I'm not as authentic as traditional farmers.

Of course, the steamed chicken in Weifang is also good. This dish may be one of Weifang's specialties, which has never been seen in other places: a whole chicken is steamed and boneless, then the chicken, mushrooms, fungus and cabbage are stewed together, cooled and frozen in a basin, and the whole family can enjoy it slowly.

The most unforgettable thing is that the meat in Weifang is on fire, especially the Chenghuang Temple, which has a long history, full of color, flavor and delicious taste. Besides, he has a long history. During the Qianlong period of the Qing Dynasty, he was the banker of the people's disasters every year. Zheng Banqiao, then the magistrate of Wei County, saw this tragic situation and decided to open the warehouse to release food. He led the people to actively resist disasters, and people's lives gradually got on the right track. At first, they just pressed the noodles with wooden barbells, which made them hard, but they didn't scorch the meat.

By the end of the Qing Dynasty and the beginning of the Republic of China, the living conditions of ordinary people were gradually improved, and the meat was on fire, so the meat was burned. The process of making meat by fire in Chenghuang Temple has gone through five steps: frying, searing, roasting, baking and steaming. The whole process takes more than ten minutes to complete, which is too short and unfamiliar, and too long and easy to dry. Take a bite of meat, burn the side dishes and drink tofu brain! Town God Temple is located in Weicheng District, Weifang City. Town God Temple Street is a place where meat fire is concentrated, and the name of Weifang Town God Temple meat fire is also relatively loud.

Weifang chaotianguo

Weifang's Chaotian Pot is very famous. As an authentic Weifang famous food, it is also one of Weifang's unique cuisines. Why is your foot facing the pot? Because the big iron pot used for cooking has no cover, it is called Tianchao pot. The main ingredients are pork, meatballs, dried bean curd, donkey meat and so on. With a unique seasoning and a few side dishes, the most important thing is that its soup is delicious.

Tiger-headed chicken

Tiger-headed chicken, also known as "grouse", is a traditional specialty of Shouguang and a traditional folk Shandong dish. Tiger-headed chicken originated in Shouguang, Shandong Province. It used to be said that roosters slaughtered in autumn and winter are difficult to store in large quantities, but the chicken pieces are fried in clay pots and stored in the next year, and the taste will not change, and the fried chicken pieces look like a tiger-headed chicken, so this dish becomes a tiger-headed chicken. Fresh and tender chicken is selected for cooking, which is delicious and smooth. This dish is deeply loved by local people, and it is also one of the delicacies used by Shouguang people to entertain guests.

Chenghuangmiao meat huoshao

"If you don't eat meat, you won't come to Weifang"-the fire is deeply loved by Weifang people, and the best food is the meat fire in the Chenghuang Temple. Roasting meat goes through five procedures: frying, searing, roasting, baking and steaming. The meat is fresh and tender, crisp outside and rotten inside, and the skin is thin and crisp, fragrant but not greasy. Whether you are a powerful person or a common people, Mazar-e will sit down and eat two pieces of meat, a cup of soybean milk or a bowl of bean curd in the morning and enjoy the delicious food on earth!

Jiya hele

Weifang chicken, duck and music are traditional local cuisines in Weifang, Shandong Province. The staple food of this dish is chicken and duck noodles. Music and harmony evolved from "river leakage" Using wheat flour, chicken and duck, marinated soup and side dishes to transform buckwheat noodles is absolutely memorable!

Shouguang braised mushrooms

Shouguang roasted mushrooms originated in Shouguang, Shandong Province, which is the capital of vegetables. It is a traditional dish of the Han nationality. As a unique food in Shouguang, roasted mushrooms in Shouguang can't be eaten in other areas. Made of radish, mung bean and green vegetable leaves as the main raw materials, the production process is complex and the taste is unique, which is deeply loved by people!

Changle Ma Song pancake

Masong cake is a kind of traditional pasta, which originated in Ma Song (now Yingqiu Town), Changle County, Weifang, so it is called Masong cake. Changle Ma Song, located in the middle of Shandong Peninsula, was the only place for southeast Shandong to enter Beijing in the early Qing Dynasty. In ancient times, most people who took exams in Beijing walked, and it took more than a month to reach their destination. Because horse muffins have the advantages of convenient carrying, long storage time and digestion resistance, they are deeply loved by all parties. Horse muffins are oil cakes made by local people by hand. It is made by kneading sticks many times and coating them with pancakes. Soft and chewy, it is one of the most popular pasta in the local area.

Grilled mung beans

Mung bean baked cereal is a famous Chinese food in Shouguang, Shandong Province. Many tourists don't know what baked cereal is. In the past, autumn, winter and December were the seasons for making mung beans and harrowing valleys, which is probably the reason why the winter festival is not easy to deteriorate. Green baked cereal is a delicious green food, which is soaked in fine mung beans, ground with a stone mill and spinach or green radish, and then steamed in a pot. How to eat is mainly pork fried, lard fried, leek fried and so on. Pay special attention not to put too much water when cooking, so that the cooked rice is soft, waxy and delicious, with a long aftertaste.

The most memorable food is:

Weifang Chaotian Pot is very famous. It is an authentic Weifang famous food with delicious taste. It is one of the unique delicacies.

Tiger-headed chicken, cooked with fresh and fat chicken, is delicious and smooth.

The meat in Chenghuang Temple has to go through five processes: frying, roasting, baking and steaming. The meat is tender, crisp outside and rotten inside, thin and crisp, fragrant but not greasy.

Chicken, duck and music are traditional local dishes in Weifang. The staple food of this dish is chicken and duck noodles.

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The most unforgettable thing is Changle Street in Weifang.