What food is there in Weifang?

The answer from my hometown Weifang came a wave ~

1, Weifang radish said that "Yantai apple Laiyang pear is not as good as Weifang radish skin". wei county radish is a good thing to eat raw and cooked as a vegetable, but the authentic wei county radish has limited water and soil, and its yield is not high. Raw food is the best match for its strengths. The whole body is dark green, the flesh is green, the water is rich, the taste is crisp, the sweetness is slightly spicy, and it is a rare food in winter.

2. Chaotian Pot, a snack that originated when Zheng Banqiao ruled Wei County, has been popular in the streets of Weifang. Simply put, everything in the cake roll is served with broth, which is elegant in practice. From kneading dough to rolling cakes and pancakes, the meat, ingredients and side dishes are cooked well, and anything that is not rigorous can not be called authentic. This is also the reason why the outside world has different views on Chaotianguo.

3, chickens, ducks and music This is probably the thickest of the common noodles in various places. The taste is strong, the soup is delicious and the meat is great. Personally, I have no feeling about noodles, but Lehe has a large number of fans.

4, Chenghuang Temple meat fire this thing, in other places or called sesame cakes, or pies, varied, but nowhere can you find the thrilling fragrance of Weifang meat fire. The stuffing of Weifang meat fire is added with dried seaweed and egg cake, and the proportion is appropriate. It's baked in the oven, and it's full of oil when it comes out of the pot. Wrap it in paper and you can pour out the whole person's fragrance in one bite. Alas, the taste of this scene was really a long time ago. ...

Changle Watermelon Changle is my hometown. Changle watermelon has been planted in large-scale greenhouses since the early 1990s. When visiting relatives in the New Year, melon farmers will hold watermelon seeds in their arms to ensure their growth temperature, and then after a series of painstaking and labor-intensive processes such as pollination, heading and fruit picking, they can be listed early in the spring season and transported to people all over the country. Watermelon brings out a large number of Changle people who are hardworking and rich. Up to now, there is still the largest watermelon distribution center in Shandong and even the north of China, and Yaogou Town is known as "the first watermelon town in China".

6. Pan Zhi Roasted Meat is a unique snack in Panzhi Village, Jingzhi Town, Anqiu, Weifang. The raw materials are pig head, pig intestines, pig belly, pig trotters, pig heart, pig liver and pig lungs. It should be said that it is relatively small, but it is really delicious. I have fried the pig's head and roasted meat that I have eaten for 30 years ~ ~! I accidentally ate it for the first time a few years ago and have been thinking about it ever since.

Others include horse muffins, high-density furnace buns, Linqu whole sheep, Qingzhou peaches, Qingzhou silver melons, Nidhogg donkey meat, Jiahe donkey meat and Anqiu peaches.

Finally, there is one of the representative brands of friendly Shandong, Jingzhi Jingyang Spring Wine, a cup of respect for the distance and a cup of respect for the hometown.

Everyone knows that Weifang, Shandong Province is called "Kite Capital", but few people know that it originally belonged to Qi State in ancient times. Since the Qin Dynasty, it has become an important hub of ancient roads in JD.COM.

Nowadays, Shandong cuisine is highly respected all over the country, and Weifang cuisine is not brilliant, but it still retains the legacy of some ancient cuisines, such as fresh and salty taste, emphasis on knife work and diversified cooking.

Therefore, if the subject wants to taste "delicious food" in Weifang, let's look for time-honored snacks with distinctive local characteristics with Zhou Jun!

If you want to taste the authentic Weifang famous food, you must find several food streets in Laowei County. Weifang was called "Old Weixian County" in ancient times. When Zheng Banqiao was appointed as the county magistrate of wei county in the Qing Dynasty, he wrote a poem: "The northeast ginseng Fengyang pear is hard to compete with wei county radish skin". In Weifang's food street, you can not only eat the "green radish skin" that local people eat as fruit, but also eat the most famous "meat fire".

Burning meat is the homesickness of Weifang people who go out! Every morning, a few steaming pieces of meat, plus a bowl of salty flour and corn porridge, or tofu brain, is the beginning of Weifang people's day.

There are many kinds of meat fires in Weifang, especially in Chenghuang Temple. The meat fire is roasted in a charcoal stove, because the hot air and meat stuffing are full, so it is not as greasy as frying fire.

If you are a girl who loves meat, you can also try barbecued pork head fire, which is a kind of white-faced fire, commonly known as "Little Shandong fried dumpling".

Speaking of local snacks, Weifang people strongly recommend Nangong Lehe and Chaotian Pot.

The so-called "harmony" is actually a kind of face, which was called harmony in ancient times. As we know, ordinary noodles are slender, and Lehe is a thick strip that uses special tools to squeeze noodles out of holes. Weifang people have also made improvements, using wheat flour instead of buckwheat flour, with chicken, duck, "stupid meat" and small seasonings, so it is also called "chicken and duck and music".

The most famous Lehe restaurant in Weifang is Nangong Lehe, which basically queues up every day, but its pasta is very strong, and its soup is very thick and fresh. It is very delicious and worth tasting!

As for Weifang Chaotian Pot, it is not the name of hot pot, but comes from a custom. In the Qing Dynasty, farmers in Lao Wei County hurried to the morning market, and some people set up large iron pots in the market to cook hot meals for passers-by. Because the cauldron has no cover, everyone calls it Chaotianguo.

Take "seven episodes every two rows" at Chaotian Pot, and there are a sea of people along the Bailang River. The cold snow turns red, and the incense pot in the water is facing the sky. It is famous all over the country. In fact, it is to cook pigs in water with dried tofu. When the soup is boiled and the meat is rotten, chop the fat sausage and pork belly and put them on the pancake. Everyone rolls them into a fire tube and serves them with hot soup, coriander and soy sauce.

There are too many delicious foods in Weifang, including Gaomi stove steamed buns, Jingzhi golden noodles, persimmon cakes in Linqu, Yishan special fried chicken, Weixian spicy skin, Linqu whole sheep and so on.

I won't list them one by one. It's still good to throw a brick to attract jade. Let Weifang local foodies recommend it!

Gangzitou

Weifang's famous hard flour food. It is made by pressing jujube thick sticks. The middle is thin, with holes and thick edges. In ancient times, it was strung together with hemp rope and hung on saddles and beside cars, which was very convenient to eat. It is characterized by hard noodles, no paste spots when cooked, crisp to eat and more fragrant when chewed. The colder you eat, the more fragrant you chew; Eat it while it is hot, stew it with vegetables and meat, it is flexible and delicious.

Meat fire

Speaking of "fire", most people don't know what to say. In fact, the local "fire" in Weifang is commonly known as "pie". Weifang has a long history of burning meat, which is famous for its fresh meat, crisp skin and delicious taste. If you don't eat or burn meat, you won't come to Weifang.

Pan Zhi roasted meat

Panzhi Village in Anqiu City is famous for making barbecue. It is said that this practice began in the Ming Dynasty. Its main components are pig's head, pig's intestines, pig's belly and other viscera and hooves. When making, rub it with fine salt a few times, and then put it into the original soup pot to cook for about two hours. When cooking, add seasonings such as bean paste, Amomum villosum, cinnamon, star anise and fennel packed in gauze bags. Take out the cooked meat, put it into the pot, turn the pot red with quick fire without adding water, then sprinkle brown sugar and bran on the bottom of the pot, and smoke from the pot will smoke the meat orange. Its characteristics are: fat but not greasy, oily and refreshing, and there is a faint and unique burnt smoke when eating.

Chaotianguo

According to legend, Chaotianguo was invented by a butcher in Qing Dynasty. Because the pot was open at that time, it was named Chaotian pot, and its name was simple and loud. Because of its economic benefits, the broth is scooped with the drink and is deeply loved by the masses. Diners sit around a special table. In the center of the table is a cauldron with a diameter of 50 cm and a depth of 65 cm. The mouth of the cauldron is flush with the desktop, and there is special fuel at the bottom of the cauldron. There is a gap in the round table. The waiter scoops out the meat in the pot and cuts it according to the requirements of the guests for them to taste slowly. "Chaotianguo" is fat but not greasy, rich in nutrition, delicious, and the soup is light but not turbid. It's delicious with pancakes.

green bean cake

Produced in Jingzhi Town, Anqiu City, it has a history of more than 200 years. It is characterized by unique technology, peculiar flavor, yellowish color, soft structure, elasticity, sweet taste, instant melting in the mouth, and can also relieve summer heat and detoxify, clear away lung heat and resolve phlegm. There are two kinds of materials: single material and full material. The single material is made of mung bean and white sugar. Cooked mung beans are dried, peeled, finely ground, mixed with white sugar, sieved with a special square steamer, pressed evenly with a copper shovel, cut into suitable rectangles and steamed. The whole mung bean cake, together with green shredded pork, rose sauce, walnut kernel, orange cake and other seasonings, is delicious for the elderly and people who like light food. It is good for clearing away heat and toxic materials, protecting liver and benefiting kidney.

Linqu mutton feast

Linqu mutton feast has a history of 200 years. Although it can be seen everywhere in Weifang mutton restaurant, the all-sheep banquet in Linqu is the most authentic. Moreover, there are many practices, a wide number and fresh eating methods. It contains a variety of trace elements needed by human body, has the functions of warming spleen and harmonizing middle energizer, nourishing liver and kidney, nourishing stomach and dispelling cold, nourishing yin and strengthening yang, and is a delicious food that the whole family likes.

Jiya hele

Weifang, a traditional famous food, has a long reputation and is well known. It is famous for its exquisite production, complete seasonings and delicious soup, and is well received by the masses for its delicious taste and low price. Chicken, duck and music are said to be a dish made for the joy and harmony of the whole family. Now it has become a special food, and the music bar has strong elasticity, fragrant meat, mellow soup and unique flavor.

Ma Song cake

Masong cake, with its unique skills, style, taste and color, inherits the food culture and customs history of the ancient capital of Qi, and is deeply loved by the general public. It is a folk food with special historical value. It not only contains rich ideological and cultural connotations, but also has profound cultural values. It is also an essential product in people's daily life and an ideal gift for relatives and friends, which has high practical value. Bright color, soft fragrance, rich in oil but not greasy, slightly salty and fragrant, appetizing but not greasy. Some scholars even wrote a poem to express their love for Ma Songbing. "Ma Song cake is divided into three pages, pyrography is as fine as a star. Rich in grease, soft but not greasy. Slightly salty and fragrant. Cooked but not bright, hands shake three pieces. Open people's appetite and keep fit. After eating, I like it. "

Shouguang hutou chicken

Tiger-headed chicken Hu originated from family banquet dishes in the Northern Wei Dynasty. The way of hospitality Shouguang people pay attention to "nine bowls" in entertaining guests and festive banquets. The order of serving is: "One chicken, two fish, three cold dishes, four happy party balls ...", and its homonym is: one is auspicious, the other is redundant, and the third is excellent ... A chicken is the first course, that is, the tiger-headed chicken is served first, and then the meat is eaten after sitting down, and the chicken soup is cold and warm. Its characteristics are: the stewed chicken is crispy, mellow and delicious, and the chicken soup is delicious. It is a must-have for entertaining VIPs and festive banquets.

Approximate noodles

Golden noodles is a traditional famous food in Anqiu, which started in Jingzhi and has a long history. It is the twin sister of the three-page cake, which is the best of Jingzhi and is commonly used by wine merchants. The golden thread looks yellow and thin, just like the golden thread. It is moderate in hardness, fragrant and delicious, and people who eat it are full of praise. Golden noodles are made of refined flour and eggs. Beat the egg into the pot and stir it evenly, then add fine flour and appropriate amount of fine salt to make it hard, knead it evenly, roll it into a transparent thin skin, and cut it into filaments with a skilled knife. After the noodles are cooked and fished out, put them into chicken soup, and add proper amount of vinegar, sesame oil, shrimp, pepper noodles, Toona sinensis powder, coriander or tender leek. The entrance is full of flavor and smells delicious after dinner.

Chaotianguo (still want to talk about it)

The local famous food in Weifang, Shandong Province, originated from the folk morning market during the Qianlong period of the Qing Dynasty, and was later rated as "Chinese famous snack" and "Shandong famous snack".

Mizhou fengyi

It has a history of nearly 300 years. Phoenix wing in Mizhou was built in Qianlong period of Qing Dynasty. Liu Yong returned to Zhucheng's hometown to worship his ancestors. After the court chef came to Zhucheng with Liu Yong, he made a dish named "Mizhou Chicken Wings" with his own specialty "Basket Chicken". Later, Michigan chicken wings became a famous dish of the Qing court. Now, you can eat it in all the major restaurants in Weifang, with a plate around 30 yuan.

Zhucheng Lars

Also known as "spicy shredded pork", it is a kind of cold dish with local flavor spread among the people in Zhucheng City, Shandong Province. It is a must in cold dishes in winter and spring. Especially during the Spring Festival, people visit relatives and friends, hold banquets frequently and eat a lot of meat and a spicy silk, which is very popular. According to the traditional habits of Zhucheng people, banquets will be enriched during the Spring Festival. If there is no spicy cold dish, it will be a big flavor.

Barbecue roast head (personal recommendation)

Weifang's traditional famous food, originally rich in "Dujia Village" and "Liu Fan Bridge" in Wei County, was named for its thick rolling pin and very hard dough. Its fire is big and round, with thick sides and thin inside, and the center of the circle is slightly raised. It was made by country people again, and people in the city called it "country fire". Eating barbecued pork will burn peanuts or acne. The more you chew pickles, the more fragrant they are. If stewed, it will have another taste.

Changle Ma Song pancake

Originated in Ma Song Village, Ma Song Town, Changle, it has been called "Ma Muffin" for more than 200 years. Generations are enduring, and they are not tired of eating for a long time. Its characteristics are that the burnt flowers are thin, even and not sticky, full of energy, soft and delicious, oily but not greasy, slightly salty and fragrant, and open the stomach of the population.

I once ate a fire in Weifang, which is unforgettable. Weifang Meat Fire is a traditional snack in Weifang, Shandong Province. Weifang meat fire was called by outsiders. Weifang locals call it Laoweixian Meat Burning, which is mainly famous for the meat burning in Chenghuang Temple. Weifang meat fire has an unshakable position in the taste of Weifang people.

There are many kinds of fires in Weifang, such as firewood chopping fire, dustpan fire, Haloxylon ammodendron fire and so on. The more famous ones are Weifang meat fire, barbecued pork head fire and fried crisp fire.

Weifang Meat Fire wraps minced meat with pickled peppers into soft dough, tears it into small dough, closes the edges, makes it into a flat round fire blank, and then puts it into the furnace. With repeated baking, the fat in pork moistens the mud stuffing made of chopped green onion, egg cake and dried seaweed.

Weifang meat fire is characterized by crispy skin and tender meat, fragrant but not greasy. Weifang Meat Fire is a traditional snack in Weifang, Shandong Province. Weifang meat fire was called by outsiders. Weifang locals call it Laoweixian Meat Burning, which is mainly famous for the meat burning in Chenghuang Temple. Weifang meat fire has an unshakable position in the taste of Weifang people. There are many kinds of fires in Weifang, such as firewood chopping fire, dustpan fire, Haloxylon ammodendron fire and so on. The more famous ones are Weifang meat fire, barbecued pork head fire and fried crisp fire.

Weifang Meat Fire wraps minced meat with pickled peppers into soft dough, tears it into small dough, closes the edges, makes it into a flat round fire blank, and then puts it into the furnace. With repeated baking, the fat in pork moistens the mud stuffing made of chopped green onion, egg cake and dried seaweed.

Weifang meat fire is characterized by crispy skin and tender meat, fragrant but not greasy.

Fengshan plum mustard chicken brand story:

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Li Fengshan mustard chicken is related to Anqiu, Shandong Province, specifically, to Li Xiangba, the 16th Li in Fengshan. Lixiangba is the sixteenth mile of Fengshan in Fang Yun. In the 12th year of Daoguang reign of Qing Dynasty, imperial academy Jishi Shu, the second best scholar, was awarded the post of Director of the Ministry of Housing and was promoted to Foreign Minister. Li Xiang returned to Beijing because he made contributions to the anti-British struggle during the First Opium War between China and Britain. Emperor Daoguang summoned him seven times a day, was promoted to the third level within one year, and rewarded Hua Ling. Later, he was promoted to governor of grain transportation, and concurrently served as assistant minister of the Ministry of War and right deputy of Douchayuan.

After Li Xiangbang returned to the field after disarmament, he invested in group training in his hometown to protect the villagers. At that time, the Qing government was at home and abroad, and the people were in dire straits. Anqiu was invaded by Nien bandits (also known as Maozi). People in Shiliba Township near Liu Shan, Li Xiangbang's hometown, fled to the mountains and were surrounded by scuffled bandits. The bandit leader threatened to kill, rob and burn them all. Li Xiangbang led the troops and the people to decide to fight to the death. When the war is just around the corner, Li Xiangbang occasionally feels cold, loss of appetite and weakness. Everyone is in a hurry. One day, chef Li Fu fished out the cooked chicken from the chicken soup, took it apart and sent it with mustard and other seasonings. Li Xiangbang smelled mustard and suddenly had an appetite. After eating, he asked the chef to cook the chicken according to this method and distribute it to the groups, which greatly boosted morale. After saving our strength, we finally defeated the bandits and ensured the safety of one side.

Later, chef Li Xiangbang's secret recipe for roast chicken was passed down from generation to generation, and it was passed on to Li Ming, a descendant of Li Fengshan, and was made according to the ancient method handed down from family, so it was called Li Fengshan mustard chicken. This appetizing Li Fengshan mustard chicken is now heading for the dining table of Anqiu and more consumers all over the country. When foreign tourists come to Anqiu, they always bring back a few Li Fengshan pickled mustard tuber chickens. Fengshan plum pickled mustard tuber chicken has become a veritable Anqiu specialty and local famous food.

When it comes to Weifang cuisine, we have to say that Wei County cooks meat. This is a favorite dish of Weifang people. Firewood was burning under hazelnuts, and the whole yard smelled of country fire.

Nowadays, many people still like to cook their meat on the fire, as long as the weight of the meat they put in is mixed by themselves. Children especially like to eat. The burnt meat here is different from that in fast food restaurants. Chop the pork belly and marinate it with Chili water. Children like this kind of fire best. They can't resist the temptation of the smell that is full before it is ripe. Children dare not have several children at a time, and they always do.

Let's talk about the celestial pot after the meat is burned. Many people must have heard of Chaotianguo. The meat of Chaotianguo mainly comes from pigs, and the meat is fat but not greasy. With pancakes, it will make you feel that it is not a waste. It turns out that delicious food can be enjoyed so delicious, and Chaotian Pot is also a kind of food that Weifang people often eat. If you want to eat authentic Chaotian Pot, you must go to Weifang.

In fact, this kind of food needs to be chosen according to everyone's taste. Not all delicious food can satisfy people's appetite. The so-called "one mouth is difficult to adjust" is the truth. Let's introduce "thick-headed fire" to you. This kind of fire is also our delicious food in Weifang. It is a palm-sized layer of golden crispy skin on the outside of the fire. The cooler it gets, the more delicious it gets. If you eat it while it is hot, it will be ruined. It's delicious, but if you have a bad mouth, you should try it. If you want to eat it directly, you have to work hard, but it smells better when soaked. When I was a child, I bought a few barbecued pork heads and burned them. It used to be very hard, but now many barbecued pork heads are not so hard, so you can just eat them.

Having said that, I want to know what Weifang cuisine has, and I have to taste it myself. Go and have a try.

There is no doubt that Weifang specialty dishNo. 1 has an unshakable position in Weifang. It has a long history, full of color and flavor, crispy and delicious. Meat is added on the basis of flour fire. It's easy to cook meat at first, just wrap the noodles and hardened meat. Later, with the change of people's taste and the improvement of quality of life, vegetable fire, green pepper potato, eggplant, spinach, tofu and so on gradually appeared. Meet people's various taste needs.

Chaotianguo exists in Weifang and has a long history as Weifang's roast meat. At the beginning, a big pot was put in the open air of the market, and all kinds of meat, meatballs and other hodgepodge were put in. A group of people made a circle around the pot, using burritos and wooden spoons to drink soup with various side dishes such as scallions and pickles. Later, a little change was made, and the wooden spoon was put into a small bowl, and each person had a small bowl and a small spoon to drink soup. Up to now, it still has a unique flavor. Eating burritos and drinking a spoonful of hot soup are delicious and comfortable.

I don't know what others say. I come from Guiyang. I once went to Weifang for a business trip and a meeting. Their locals introduced me to eat pancakes. This is a sin. My face will hurt if I eat that cake. I can't bite (I don't bite, I have to pull to bite). The taste is ok, but I'm too tired! There is also a radish (green radish). Receptionists in general hotels will have some small objects. Weifang is different. They use radishes as fruit and put them in hotels.

Another thing, wine ... is not generally bad, the degree is very low, and it smells a faint fragrance, but this ghost is still very intoxicating, top!

How can I put it? Weifang is very distinctive and people are very enthusiastic. Small restaurants should pay special attention, there are too many dishes, I don't know why. Are their vegetable prices too cheap? Anyway, it is full of weight. It tastes okay! It should be noted that don't call your boss your brother, that guy, once he gets enthusiastic, he can't stand it and drinks too much!

You should remember Weifang, one is radish, the other is meat pie (what's it called baked sesame cake), the other is pancake (it makes your face ache for half a day), and the most important thing is people, who are really nice and worth making friends and remembering!

Weifang ... nice place!

Chaotianguo

Weifang Chaotian Pot is a traditional dish, which originated from the folk morning market in Qianlong period of Qing Dynasty. At that time, farmers in wei county could not eat hot meals, so some people set up large iron pots in the market to cook hot meals for passers-by. Because the pot has no cover, people call it "Chaotian pot". Boiled in the pot are pork, meatballs, dried tofu and so on. When the soup boiled and the meat was rotten, customers sat around the pot. The cook in charge of the pot scooped up the hot soup, added some coriander and soy sauce, and prepared pancakes for himself. Then, according to the customer's requirements, chop the intestines and stomach, put them on the cake, pinch the salt, roll them into a fire tube and give them to the customer.

In fact, chaotianguo is similar to a hodgepodge, and it can be cooked all over the world without a fixed collocation. Now, with the improvement of living standards, the general materials are mainly pork, plus Shandong pasta, which has a Shandong flavor and is now loved by people. Han Bang Chaotian Pot is recommended.