The Charm of Shengjing·Shenyang on the Tip of the Tongue: Fire Spoon Wontons and Authentic Morning Light
Speaking of children who grew up in Shenyang, for them, those small wontons have become a unique taste of childhood that is deeply imprinted in their hearts and will never be forgotten in their memories.
This "small cake" has a more familiar local name - fire spoon .
The pure and authentic Shenyang Fire Spoon follows extremely strict standards for its taste. It must be crispy but not broken, crispy on the outside and tender on the inside.
When you taste it, the most authentic experience is that so-called "pocket of juice". When you bite it open, the delicious soup inside will instantly fill your mouth. This is the core key to identifying the quality of the fire ladle.
What makes up the classic CP with the fire ladle is the roughly solid bowl of Shenyang wontons .
The most striking feature of Shenyang wontons is that the fillings are very affordable , just like the generous character of Shenyang people .
The soul of the unique flavor of authentic wontons resides in the soup, and authentic wontons must rely on a high-quality soup. The best soup starts with thick chicken soup. In the thick chicken soup, a few pieces of seaweed and shrimp skin are sprinkled. The umami flavor is instantly stimulated, making people have endless aftertaste after tasting it.
Fireworks in the city·Shenyang skewers and versatile tofu nao
In Shenyang, there is a kind of eating behavior that is vividly called "Lu Chuan". This behavior is not just a eating habit, it is the kind of food culture that has penetrated deeply into the bones.
When night comes, the lively scene of street stalls can be seen everywhere on the streets, creating a unique fireworks atmosphere in this city.
Turning our attention to the early morning, tofu nao is a versatile presence in the breakfast of Shenyang people .
Others are not like this, but it is different. It has a standard salty and fresh taste. When it is made with old tofu, the taste will appear thicker.
The essence of a bowl of tofu brain lies in its marinade , which is thick and delicious , coating every piece of tofu.
Its most suitable partner is gluten biscuits. The texture of gluten biscuits is very thin and tough, and chewing is very chewy. It is soft and hard, and the combination of it and the gluten biscuits creates uncontrollable desires, and the aftertaste is endlessly sweet.
Of course, it can also be paired with fried dough sticks or steamed buns .
When eating Diaolu Pancake, local people also like to pair it with a bowl of egg custard. This combination of main and secondary ingredients presents a rich and fragrant taste, and its texture has a smooth texture, thus starting a day full of energy.
The taste of Lianhai·The unique story of Dalian Xiaoxian
Turning our attention to the seaside Dalian , there are unique seafood snacks.
There is such a kind of fish, which is a very important economic fish species in our country. It is also a local species unique to Dalian. The small yellow croaker that is abundant in the sea area of Dalian is very popular among the people because of the large quantity it produces, its selling price is relatively cheap, and it can be supplied in all seasons.
Local chefs cleverly combined it with pot stickers to create a special snack, yellow croaker pot stickers, which has become a high-quality and low-priced seafood delicacy on people's tables.
In addition, Dalian people ’s love for seaweed is also reflected in two classic snacks.
There is something called "rotten in the pot". Its scientific name is called reef membrane. It grows on offshore rocks. This kind of seaweed will ripen when it comes into contact with boiling water. It will suddenly turn bright green and remain fresh and tender. This is why it got its name.
First of all, there is a snack called "sea hemp thread buns". Secondly, its raw material is the kind of sea hemp thread that grows in the north and south coastal areas. Finally, it is a local specialty snack made based on the principle of using local materials.
The bun skin is very thin, and there are a lot of fillings inside. The fillings are mixed with diced meat. After steaming, the gravy flows out. It is delicious but not greasy. It is full of rewards from the ocean.
Moreover, this thing called "Fried Stewed Zi" has a long history in this place called "Dalian". It followed the wave of "Crossing the Guandong" and came to take root in the place called "Bincheng".
For example, nowadays, in addition to the traditional fried stew, you can also see beef balls boiled in chicken soup and tofu skin sharing the same scene. Various big hotels are conducting more research and development of three-fresh stew, achieving an extremely perfect combination of Dalian seafood and fried stew, achieving an improvement in local flavor.
Liaoxi delicious food·The inheritance from Goubangzi to Lingyuan
The flavor of western Liaoning is even more profound and inherited.
Speaking of Goubangzi smoked chicken, it is an unavoidable name. It is made very finely and finely. When eating, the aroma inside and outside can be fully integrated, thus creating a unique taste bud experience.
Another one that has the same reputation as it is Beizhen pig's trotters. Its appearance is complete, the skin and meat are in a plump state, and its color is bright red. It has always been called "Northeast Little Bear's Paw". It is fragrant but not cloying when you put it in your mouth. When you chew it, it is chewy and strong.
In the morning in Lingyuan , we are often awakened by a hanging stove of sesame cakes and a bowl of Lingyuan mutton soup .
The hanging stove pancakes are sesame-flavored, soft in texture, and crispy in the bottom ; the mutton soup is mellow and warm.
This kind of combination of one meat dish and one vegetarian dish, one bowl of soup and one cake, one soft and one hard is undoubtedly a perfect choice for breakfast in Lingyuan area.
The same emphasis is placed on the production process, as is Laotian Tai Roast Chicken, which has gone through 16 processes and adheres to century-old production standards. After eating, your mouth will be filled with lingering fragrance and a long aftertaste.
Liaodong's best taste·Simplicity and innovation between mountains and seas
From the creativity of Fushun to the simplicity of Dandong , the land of Liaodong shows the diversity of food.
Mala Mix was invented by Fushun people. It is based on the introduction of Mala Tang. It is extremely popular. Its taste can be adjusted to sweet and sour tastes, hot and sour tastes, spicy tastes, different salty and spicy tastes, different sweet and spicy tastes, and new sour, sweet and spicy flavors. The degree of freedom is very high.
However, the "fried fork" in Dandong is a snack full of wisdom. It is derived from traditional Manchu food. It uses corn as raw material for fermentation and pressing. It is stir-fried in an iron pot with leeks, seafood, etc. Its texture is so smooth and chewy, and it also has a unique slightly sour aroma after fermentation.
In addition, there is such a thing, it is called rhubarb clam, which originates from Dandong. The specific area where it is produced is the sea area north of the Yellow River. This sea area has the characteristics of clean sand, large size, and fat meat. Faced with such rhubarb clams, if you just simply boil or roast them, you can taste the wonderful, unique and extremely tender taste. It is a regional label that is definitely worthy of this name.
From the morning light in Shenyang to the dusk in Dandong, the flavors imprinted with the origin of the place are woven together into a rich and real food map of Liaoning.
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