Jincheng traditional flavor snacks

Jincheng is one of the birthplaces of China culture. Friends who want to play in Jincheng, here are some traditional snacks in Jincheng, I believe you will like them!

Jincheng traditional snack Yangcheng burning liver: Jincheng's local famous food. Fresh pork liver with seasoning, wrapped in flower oil, fried, steamed and fried until brown and tender. It is characterized by crispy outside and tender inside, delicious taste, accompanied by fine wine and delicacies, and hot food is not greasy.

Gaoping baked tofu: It is said that after the battle of Changping in 260 BC, the general killed 400,000 Zhao soldiers, which aroused the hatred of Gaoping people, so he compared tofu to? White meat? Boil water to eat. Unexpectedly, people feel quite fresh and have a unique flavor after eating it. So tofu was handed down in Gaoping.

Lingchuan Stewed Chicken: This is a Lingchuan-style food. The chef mixed the ingredients with the chicken to stew the delicious and nourishing Lingchuan local cuisine stewed chicken.

Top Ten Bowls in Jincheng: Comprehensive Cuisine with a long history and legend. The top ten cuisines in the top ten bowls are mainly auricularia auricula, roasted green onion, hairy balls, fried pork, crispy meat, fried pork, sweet and sour balls, sesame oil, goose eggs and sweet rice. It is based on cold dishes, hot dishes, soup dishes and staple foods. Ten bowls? 、? Six six? 、? Eight or six? 、? Eight or eight? In order to distinguish the standards, it is a special diet for weddings and funerals in this area.

Braised hairtail: a famous traditional snack of Han nationality in Jincheng, with tender meat, fat and delicious. Except for the big bone in the middle, the fish body has no fine spines. Hairtail is a kind of marine fish, which has nourishing effect on physical weakness, postpartum hypogalactia and traumatic bleeding after illness.

Hot noodle soup jiaozi: a traditional snack in Jincheng. Is this variety from the Northern Song Dynasty? Slot? Evolution and recombination. With seven-point hot noodles and three-point dead noodles as skin, leeks and fresh meat as stuffing, it looks like a crescent moon, and the back is pleated like a Venetian skirt. The soup is full of fresh meat and the skin is light and sweet.

Pill with radish: Pill with radish is a unique delicacy in Yangcheng. The stubble on the surface of the ball is like a girl's hair, hence the name.

Vegetarian soup is a special snack in Jincheng. Su Yue Soup originated from Zezhou Prefecture in Qing Dynasty (now Jincheng), which is different from other soups in other places and has a unique flavor. It has become a necessary soup for people in Jincheng to celebrate and feast.

Hu La Tang, also known as Hu La Tang, local snacks, Jincheng, is a common traditional soup of Han nationality in northern China. Hu spicy soup is commonly found in breakfast stalls on the street, which is characterized by slight spicy taste, rich nutrition and delicious taste, and is very suitable for other breakfast meals.

Baked green onions in Bagong: Baked with shredded pork or mutton and green onions with seasoning. When making, the scallion in Bagong is cut into 8- 10 cm sections, cooked in boiling water, fried in water, fished out for later use, a bowl is taken, a small amount of shrimp skin is put in the bowl, the cooked scallion sections are placed at the bottom and around the bowl, fried shredded pork is put in the middle, a small amount of white sugar is sprinkled on the shredded pork, steamed in a steamer, buckled on a plate, and dried.

Fried bean jelly: It is a traditional folk snack in Jincheng, which has a history of 100 years. Cut the bean jelly into three sections first? 4 cm, about 1 cm thick square, set aside. Put a small amount of cooking oil in the pot, heat it, and put the cut bean jelly into the pot and stir fry. Then pour the garlic foam into the vinegar sauce, cover it, and take it out after the garlic and vinegar taste.

Steamed Sophora japonica: Steamed Sophora japonica is a snack in Jincheng. There are many raw materials for steamed vegetables. Generally, wild vegetables such as shepherd's purse, noodles and Artemisia annua are used for steaming in spring, Schizonepeta tenuifolia, chrysanthemum and eggplant are used for steaming in summer, and potatoes, radishes, carrots and lotus roots are used for steaming in autumn and winter. Wash the vegetables, shred the tubers, mix with flour (or corn flour and millet flour) and put them in the drawer.

Clear soup and music: the most distinctive snack in Jincheng, simple and distinctive. The side dishes of clear soup need carrots, beans, bean sprouts, vermicelli, tofu, potatoes and so on. Wash carrots and beans and shred them. Soak them in water with vermicelli Put these things together, pour some sesame oil, add a little salt and monosodium glutamate, and stir well by hand. The mixed dishes can smell tangy when they are far away.

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