Liaoyang Snack Full Collection_Liaoyang Special Local Delicacies Food Introduction
Liaoyang, formerly known as Xiangping and Liao Dong City, has been a political, economic, cultural center, transportation hub, and military stronghold of Northeast China.
Its features Specialties include: Tonghe Fresh Fish, Old World Tai Pastries, Old Yang Tofu Chicken Baked Chicken,Spring Onion Pancakes, Korean-style Roast Beef Beef Duck Stewed Mushrooms Three-star Lamb Soup
Tahe Banquet
Introduction
""Tahe Banquet"is named after Benxi's Ta He River. The banquet is a collection of delicacies from the treasures of this river, created by renowned chefs Zhang Yin and Ma Junqing.It consists of a set of cold dishes and eight hot dishes, one soup, and four desserts. Composition. Tahe Banquet employs unique Liaodong culinary techniques such as steaming, braising, roasting, frying, stir-frying, stuffing, and more, blending traditional recipes with innovation to create a banquet that highlights local characteristics. The knife skills are exquisite, the cooking techniques are proficient, and the presentation is elegant.
The Ta He River originates from Liao Dong Mountains and stretches 413 kilometers long, rich in aquatic life."Imperial Specialities". Today, the upper reaches of the river near Benxi remain picturesque with clear waters, still yielding high-quality fish such as crayfish, lipfish, softshell turtles, carp . 2: Stream Trout, made from meat of Ta He River's crayfish, dipped in a light batter and deep-fried, accompanied by steamed spinach around the dish.
"Tahe Banquet"stands out with its unique flavor. One can view the wonders of the cave stream while enjoying this delicacy. The dish is creamy white, tender meat, fresh, fragrant, and rich in nutrients.
3: Three-color Softshell Turtle, a turtle dish using red-braised technique, arranged with colorful ingredients around it; features bright colors, elegant shape, tender and flavorful meat, excellent for health.4: White Dragon Pine Nuts, made from carp from the river, shaped into pine cone-like form, enhancing the presentation of humble-looking fish. 5: Closed Eyes Spitting Beads, a dish made with fathead carp using traditional Manchu braising technique; decorated with pearls made from meat to enhance visual appeal and taste. The flavor is primarily savory, highlighting local flavors.
6: Goldfish Roast, made with carp from the upper-middle reaches of Ta He River known for their tender and flavorful meat, red-braised then sliced into a roast, surrounded by braised gold leaves; vivid colors and tender texture.7: Three Flavors Scale Fish, scale fish from the river are used in three different ways (fried, braised, stewed), creating an attractive dish with unique tastes combining one fish. 8: Gourd Fish Dumplings, made from lipfish of the river, mixed and steamed then shaped into dumplings; garnished with yellow gourds to create a harmonious color palette.
9: Tahe Lake Tour, a soup featuring large catfish from Benxi Lake, cooked in a traditional full-flavored style, leaving a lasting taste.Loach Korean-style Grilled Beef
Introduction Fresh beef without sinew or fat is cut into slices, marinated with vinegar, soy sauce
,
garlic
,
sugar, pepper, is mainly made with the specialties of Taizihe River, breams, and inherits the dietary customs of the Manchu people. It is prepared by steaming at home, resulting in a soup that is both fresh and tender, with a sour and spicy taste. Eating it leaves an indelible aftertaste.
monosodium glutamate (MSG)
and sesame oil. Other condiments include soy sauce,
chili powder, vinegar,,coriander. Placed on a charcoal grill with a skewer, it is cooked and served hot, enhancing its flavor.The meat is crispy outside and tender inside, rich in aroma. Quality of the meat is crucial; local free-range yellow cattle produce better quality meat than those raised indoors.Black pepper Old World Tai Pastry Introduction Offering a variety of pastries, ranging from seasonal to all-year-round, selected or mass-produced with over forty types.Each type is carefully crafted and unique in its own way."Four-color Cake", "Manchu Sweet Bites", "Peking Eight Pieces", and "Tea Oil" are famous delicacies.The factory produces various pastries while also selling confectionery., chopped cilantro, garlic seasonings are individually packed in small bowls. A charcoal stove is placed in the center of the table, with iron grates on top. Using chopsticks, meat slices are skewered and cooked over the fire, to be dipped in the seasoning before eating; they are crispy on the outside and tender on the inside, light yet savory and spicy.
Grilled meat The quality requirements for the meat are very strict. Different breeds of cattle, breeding methods, as well as the quality and taste of each part of the meat vary greatly. It is crucial to select local free-ranging yellow cattle from Northeast China; these differ significantly from penned cattle. Free-range cattle move more on mountains, making their muscles strong with less fat, giving them a red, glossy appearance and firm texture. When grilled, they emit an aromatic smell that lingers in the air for days. Pen-raised beef is pale, has soft meat, and lacks flavor; it is not suitable for grilling.
Old ShiTai pastries
Introduction
Old ShiTai's pastries are diverse and comprehensive in variety. There are seasonal offerings as well as all-year-round items;Some are carefully crafted, while others are mass-produced. There are approximately forty to fifty different types altogether. Regardless of the type, they are meticulously prepared with unique characteristics and distinct flavors. Products from the Old ShiTai pastry factory, such as "Four-color Cake," "Manchu Pastry," "Jin Ba Jians," and "Oil Tea," were well-known delicious snacks at that time. The factory produces various pastries and also sells candies,Canned food and its production and marketing "scented pear""pomelo""tang" are hailed as specialty products of Liaoyang.
Historical culture
The old Shiti pastries in Liaoyang originated from the Qing Dynasty, famous for making traditional pastries. With a long history, fine craftsmanship, high-quality ingredients, pure taste, and unique flavor, they are well-known throughout the local area."Old Shiti fruit —— crisp and sweet (dry loss)" is a riddle that reflects people's trust and praise for "Old Shiti". This idiom highlights the trust and recognition of "Old Shiti".
Established in the 1880s by a person surnamed Cao from Hebei Province. At that time, he rented three rooms from Sun Bu-Ying to open an "Shiti De" fruit store. The shop was located at the eastern end of Yixue Street, which was bustling with commerce in the city. It operated as a front factory (i.e., production in the back and sales in the front). But due to poor business performance and heavy debt, it closed down, and the shop was used as rent by the Sun family. The Sun family continued employing the original "Shiti De" craftsmen for fruit and pastry making. In 1895 (Qing Guangxu 21st year), successor Sun Xi-Hou took over and changed the store name to "Old Shiti Fruit Bureau," commonly known as "Old Shiti."Sun Xi-Hou operated it for 40 years before passing on the business to his grandson, Sun Guo-Zhen.
The ancient city of Liaoyang has a long history and developed commerce and industry. From the old China under the puppet regime to before liberation, the pastry and fruit candy manufacturing was thriving. Among the larger manufacturers were Zhonghe, DaZhong tea food store, Yong tea food store, Truly Rice Fragrance Village, Old Rice Fragrance Village, and Old Shiti. After liberation, some continued operating while others changed to other businesses. Of all these, none had as good a reputation among the public as Old Shiti. When the pastry industry underwent public-private partnerships, only Old Shiti remained.
True Joy Halal Pastries
Introduction
True Joy Halal Pastries are a renowned old brand of halal pastries in Liaoyang. "Halal" signifies the mark of Chinese Muslims and beautifully conveys their faith and lifestyle practices. Islam has very detailed rules for daily life, covering prayer, work, social interactions, marriage, and food among other aspects. Regarding food alone, it requires Muslims to eat good foods (no alcohol, no pork,"pork", no meat from animals not slaughtered in the name of Allah, no blood)."blood", so Muslims are very particular about their diet as this also reflects their faith.
Scented Dried Pear
Introduction
The scented dried pear of Liaoyang Province is a long-standing famous product with a rich history. This dried pear has a flat shape, resembling a leaf (like the leaves of the poplar tree);It is fine and tender, with a bright red color that is very appealing. It tastes sweet and sour, fresh, and fragrant when eaten. Legend says it has a history of over four or five hundred years. Its production process includes selecting pears, washing them, peeling the skin, removing the core, drying, and shaping. Under good storage conditions, it can be preserved for two years.
Process
1. Select ripe pears that are 90-100% mature; they should have a slight elasticity when touched by hand. Pears that are too green or damaged cannot be used.
2. Wash: Remove all floating matter, sand, and minor microorganisms attached to the pears. This is done by washing them in large containers with clean water. After cleaning, they should be placed in baskets to drain off excess moisture.
3. Peel: The pear's skin contains fiber, pectin, and cuticle which are rough. Use a sharp knife to carefully peel the outer layer of the fruit.
4. Remove the core: To ensure uniform thickness for the dried pears, cut each pear in half and remove the core.
5. Dry: Use sunlight drying. The drying shed should have a canopy made of gauze. Place the pear halves on bamboo mats under the gauze. Turn them every 3 hours until they are dry enough to no longer show moisture when squeezed. The total drying time is 24-32 hours.6. Shape: Wash the dried pears once;
then use a wooden rolling pin on a stone surface to flatten each pear into a flat, leaf-like shape. This becomes the dried pear. Chicken Stewed Mushrooms
Introduction
Chicken stewed mushrooms, or chicken and mushroom stew, uses "walkabout chickens," which are free-range farm-raised and fed on insects and grass; the mushrooms used are local wild ones, making it a green food. The cooking method is unique.
"Chicken stewed with mushrooms" has an interesting origin story tied to life in Northeast China's fertile land.It involves simmering chicken, dried mushrooms, and"vermicelli"
together. The best mushrooms to use are wild chestnut mushrooms, the thin-umbrella type. These can highlight the freshness of the chicken meat. A true delicacy of nature.One of a few Northeastern dishes that have developed into high-end cuisines comparable to other fine dining styles. Historical culture "Chicken stewed with mushrooms" has an interesting origin; It originates from the old saying in northeastern China: "New son-in-law enters the door, little chicken trembles."This means when a daughter brings her new husband to meet her family, they traditionally serve chicken and mushroom stew. The little chickens know their fate and are scared by this dish. It also symbolizes a gourmet meal served to honor guests in Northeast China."A bird's weight is lighter than half a pound of wild game," the nutritional value of this dish is high, as it uses free-range chickens from the countryside.These chickens eat various grains and insects, giving them rich flavor and aroma. The mushrooms used are wild chestnut mushrooms, which intensify the chicken’s flavor when cooked long enough. The purpose of serving this to a new son-in-law is not only for its nutritional value but also as a test of his quick thinking. How he handles the portioning of vermicelli during cooking is crucial.Chicken stewed with mushrooms and vermicelli, key to passing the test lies in properly cutting the homemade vermicelli before serving. one of which.
Historical culture
Chicken stewed with mushrooms has a story behind it;It is said to be derived from an old Northeastern saying: "The son-in-law enters the door, and the little chicken loses its soul."This means that when newlyweds visit their mother-in-law's home after marriage, the host family usually serves chicken stewed with mushrooms as a dish. Hence, once the son-in-law steps into his new in-laws' house, he will be treated to this dish and thus "lose his soul," implying it is a feast for him. It also signifies that this dish is considered a delicacy when hosting esteemed guests in Northeast China. Better to eat poultry than meat; chicken stewed with mushrooms has high nutritional value. The chickens used are from the countryside, which have been raised on grains and insects. Their flesh is rich and aromatic due to their natural diet. The mushrooms used are wild hazel mushrooms—slender stems, thin umbrellas—which become even more fragrant when simmered. These mushrooms, growing under hazel trees, enhance the overall flavor of the chicken. Stewing chickens with these mushrooms not only highlights the freshness and aroma of the meat but also serves as a test for the new son-in-law's quick thinking; how well he handles this dish can demonstrate his cleverness.
The key to testing a new son-in-law lies in the vermicelli. In rural areas, homemade noodles are longer, so they must be cut with scissors before being stewed. LoachThis trick works when the new son-in-law finds that the vermicelli in the chicken and mushroom stew has not been cut, and is left long to be boiled. If he tries to eat it, he will get tangled up with it. If this marriage succeeds, such an incident might become a laughingstock for years to come. A smarter son-in-law would only eat the chicken and mushrooms during his first visit without touching the vermicelli.
Tang Tang
Introduction
Tang Tang is one of the historically significant specialties in Liaoyang City. Not only does Tang Tang have a unique flavor, but its appearance is also beautiful. It resembles plum blossoms with multiple holes, being crunchy and fragrant when eaten. Its white and delicate color remains unchanged even after being exposed to heat.
History
Tang Tang got its name from the White Pagoda in Liaoyang City. According to the "Liaoyang County Annals": "There is a pagoda with thirteen layers, about 48.53 meters high, located northwest of the city for half a mile. There is also a Guangyou Temple south of the pagoda… South of the temple, there is a well whose water is used to make sugar that does not stick even after being exposed to heat; it is named Tang Tang…"The well water was said to be from the spring beneath the White Pagoda. It is clear and sweet. During the Ming and Qing dynasties, this water was used to make Tang Tang as a tribute to the imperial court.
Preparation
Ingredients:
5 kilograms of sugar, 1.8 grams of alum, 15 grams of spices, 1 piece of vanilla leaf, and an appropriate amount of water.
Production Method:
1. Boil the Sugar: Put water in a pot and add sugar to stir until it boils; then filter with a sieve.
2. Cook the Sugar: Add alum to the filtered sugar syrup and heat it up to 156℃.
3. Cool Down:Place the cooked sugar base on a cold sugar board, adding spices and vanilla leaf. Then cool down to 65-75℃.
4. Whiten: Gently pound the cooled sugar base until it forms into a plume shape with many holes.
5. Cut into Pieces: Cut the whitened Tang Tang into specific lengths.
6. Storage: Store at temperatures below 15℃, avoid moisture; can be stored for 1-2 years without losing its quality.
Aromatic Pan-Fried Cake
Introduction
The Aromatic Pan-Fried Cake is a famous pastry in the Liaoyang region of Liaoning Province. Its filling is brownish-yellow, the outer skin on one side is off-white, and the bottom surface is reddish-brown without any burning or discoloration. It has clear layers, with soft and fluffy filling. It has a pepper and green onion flavor without any unpleasant taste.
Preparation
1. Prepare Dough:Flour Sifted flour is placed on the work surface to form a circular wall, then mixed with oil and warm water (30-50℃) until well combined; add more flour if needed. Knead into a flexible dough of appropriate hardness after soaking in warm water 1-2 times. Divide each portion of the dough into 50 small pieces.2. Prepare Shortening: Sifted flour is mixed with oil to form shortening that has appropriate hardness.
Divide this dough into 50 small pieces as well.3. Make Filling: Mix cooked flour and sugar powder, sift them over a round surface, then place crushed sesame seeds, salt, pepper, honey, egg yolk, and oil in the center and mix thoroughly.
Add cooked flour mixed with sugar powder, then finely chopped green onions.Adjust the amount of chopped green onions based on its moisture content to achieve an appropriate consistency; divide into 50 pieces each. 4. Form: Seal the dough by wrapping it around the shortening and breaking through the middle, forming a long strip. Roll out both ends into oval shapes, with one end slightly thicker.Cut open in the thinner part, brush water on this side, use a rolling pin as an axis to roll two halves from the thicker end towards each other, ensuring the cut edge is flat; remove the rolling pin and arrange according to size on baking trays. 5. Bake: Use moderate heat for baking with slightly higher bottom heat than top heat.Once the filling rises and turns golden brown, and the bottom is a deep red-brown, take it out of the oven immediately after cooling down, package into boxes. Quality Standards: Shape: Neatly sized, spiral-shaped, well-filled, uniform. Liaoyang Tang Tang
IntroductionTang Tang is one of the historically significant specialties in Liaoyang City.
It has a unique flavor and beautiful appearance. The sugar forms into plum-like shapes with many holes; it's crispy and fragrant, white and delicate in color, retaining its quality even after being heated. PreparationRoughly the same ingredients as before: 5 kilograms of sugar, 1.8 grams of alum, 15 grams of spices, 1 piece of vanilla leaf, and an appropriate amount of water.
Production Method:
1. Boil the Sugar: Put water in a pot and add sugar to stir until it boils; then filter with a sieve.
2. Cook the Sugar: Add alum to the filtered sugar syrup and heat it up to 156℃.3. Cool Down:
Place the cooked sugar base on a cold sugar board, adding spices and vanilla leaf. Then cool down to 65-75℃.
4. Whiten: Gently pound the cooled sugar base until it forms into a plum-like shape with many holes.
5. Cut into Pieces: Cut the whitened Tang Tang into specific lengths.
6. Storage: Store at temperatures below 15℃, avoid moisture; can be stored for 1-2 years without losing its quality.
River Fish in Tom River
IntroductionThe River Fish Street of Tom River is a food street primarily selling fresh fish from the unpolluted reservoir - Tom River. The main varieties include:
Bream, Crucian carp, old man fish, grass carp, island fish, black bream, red eye fish, insect-eating fish, etc., with over 30 types.
This area annually sells nearly 150,000 kilograms of fresh fish.
After careful processing, it can be turned into a full meal featuring Tom River fish.
River Fish has tender flesh and a fresh taste. It is a specialty in Gonglangling District known both within the province and beyond.
Drinks
The Tom River Fresh Fish is renowned as a brand in Gonglangling, famous throughout the province and beyond for its freshness and light flavor.Loach is renowned both within and outside the province. Crucian carp , old man fish, Carp , grass carp, island fish, mud carp, silver carp, cisco, insect-eating fish,and others. Over 150,000 kilograms of fresh fish can be sold annually. After meticulous processing, they can be made into the full fish banquet of Tong River. The meat of Tong River's fresh fish is tender and has a clear and refreshing taste, making it a specialty dish in Gonglou District. Beverages are also renowned both within and outside the province. It is well-known near and far.
