All About Chaoyang Snacks_Chaoyang Special Snack Food Introduction
The Dawn Sun snacks with noodle dishes at the top
For ages, Dawn Sun has been an important passage for communication between the areas inside and outside of the Pass, where the culinary cultures of these regions also intersected here. Thus, Dawn Sun snacks have inherited ancient historical culture, blending the dietary cultures of ethnic groups such as Manchu, Mongolian, Hui, and Han, forming unique flavor characteristics.
One prominent feature of Dawn Sun snacks is their change with the seasons. In spring when green willows are budding, people enjoy rice cakes,glutinous rice cakes and honey cakes. During the hot summer days,cucumber jelly, small carp, and bowl dough are particularly popular. With autumn's cool breeze arriving, tea made from pea milk and apricot kernels must make their appearance.In the winter with howling north winds and icy cold weather, green bean mixed noodle and boiling mutton offal soup will be on stage to warm people up. The main ingredients used in Dawn Sun snacks span a wide range, including wheat, rice, beans, foxtail millet, buckwheat, meat, eggs, fruits, vegetables, and tubers. Within each major category, there are several subcategories. For example, among the rice varieties, there are glutinous rice,rice, yellow rice,
millet,sorghum rice, foxtail millet, and common rice.In beans, we have green beans, adzuki beans , green peas , wax bean,mung beans and red kidney beans As for the additional ingredients and seasonings, there are over a hundred.Noodle dishes occupy the top spot in Dawn Sun snacks. Dawn Sun noodle products not only excel in preparation but also come in diverse varieties.For example, steamed bunsinclude Gaoyang steamed buns, blooming steamed buns, fried flour steamed buns,
datessteamed buns, thread steamed buns, and pot-sticking steamed buns. Different methods of preparation result in varied flavors.As for the pita bread category, there are tiger skin pita breads, hanging oven pita breads, earthenware pot pita breads, flaky pita bread , sesame paste pita bread, clear sugar pita bread, and more. Dawn Sun snacks are diverse in types, complex in procedures, and highly in color, fragrance, taste, and shape. The cooking techniques also vary greatly.Mainly including steaming, frying, boiling, baking, pan-frying, stir-frying, stewing, quick-frying, braising, simmering, roasting, and more. Among these, rolling, stretching, wrapping, enveloping, rolling up, cutting, kneading, folding, and stacking require extremely high skills. Some varieties of Dawn Sun snacks stand out in China's culinary world. For example: hand-pulled noodles, sesame floss,,, bowl dough, fork cakes with meat filling
. Take the hanging oven pita bread as an example; while Shandong uses charcoal for roasting, Dawn Sun uses fruit wood from the five-flavor head tree, and the resulting pita bread has a unique flavor. For instance, the sesame floss crafted by skilled pastry chef Li Guodong is fragrant, crispy, sweet, suitable for all ages, and does not soften in six months without losing its color or taste.The rich biodiversity of the region between 40 degrees north latitude Dawn Sun is located in western Liaoning Province, with a jurisdiction spanning from 118°50′-121°17′ East Longitude and 40°25′-42°22′ North Latitude, bordered by Inner Mongolia to the north and Hebei to the west. Geographically, it is part of the eastern edge of the Yan Mountains, a low mountainous and hilly area known as "seven mountains, one water, two parts of farmland".
The diverse produce
Dawn Sun is situated in the western part of Liaoning Province, with its jurisdiction covering 118°50′-121°17′ East Longitude and 40°25′-42°22′ North Latitude. It borders Inner Mongolia to the north and Hebei to the west. Geographically, it is part of the eastern edge of Yan Mountains, classified as a low mountainous and hilly region with "seven mountains, one water, two parts of farmland". The diversity of products is directly due to the mountainous and hilly terrain.
Around 40 degrees north latitude has long been considered the world's mysterious zone. At about 42 degrees north, Dawn Sun benefits from suitable climate conditions and longer daylight hours,making it a focus for global wineexperts in recent years. Several experienced experts say that only Dawn Sun can match Bordeaux in France, with some conditions even surpassing those of the Bordeaux region.
Why is the fruit and minor grains from Chaoyang always of high quality? For example, Chaoyang Hongguoguan apples and watermelon honey.Peaches, jujubes, millet, proso millet, sorghum, buckwheat, soybeans, black beans,sesame,Chinese lovage seeds, perilla seeds, mountain almonds, etc., why are they renowned throughout the land? These puzzles finally have the most reasonable scientific explanation.
Specific delicacies include: Lingyuan pulled noodles, Lingyuan roasted chicken,Lingyuan fried steamed buns, Lingyuan grilled cake, etc. Lingyuan Roasted Chicken
Introduction
Lingyuan roasted chicken is also called smoked chicken. During the processing, there are unique. It selects fat white chickens to be cooked in a pot with various seasonings, mastering the fire and repeatedly turning them over until the chicken meat is thoroughly cooked both inside and out. Then, it is processed for smoking in an. The finished product is, red-brown skin, moderate saltiness, consistency, fragrant aroma, and excellent taste. The shape of the roasted chicken is beautiful with a twisted head holding one wing and folded feet inserted into the abdomen, achieving perfect color, flavor, fragrance, and form.
The best in the city is made by the Gao family on Xiao Xi Street, having been operated for several decades.Zhao Family Tofu Brain IntroductionZhao's tofu brain is a very delicious snack in Chaoyang City. The method of making it is unique.
Firstly, to make tofu brain, one must choose locally produced small yellow beans.He says that for the same price, local yellow beans have higher protein content and better extraction rate, giving a more fragrant taste. Secondly, tofu brain should be made with gypsum. He buys gypsum himself and selects green gypsum with long-lasting branches to make the tofu brain extra tender when set.
Thirdly, use traditional stone grinding to grind the beans into smooth, pure, and easily preserved soy milk.
"Zhao's Tofu Brain" says that the most critical procedure is boiling the soy milk. One must watch carefully; it should be fully cooked without being scorched in a clay pot.
If burned, all of the tofu brain soup will be ruined.
Additionally, when setting the tofu brain, one must pay attention to the pattern on the surface of the soy milk. It should not be too old or too young but just right, requiring years of experience. Tofu brain is best served hot; the bowl should be placed in boiling water, and the tofu brain soup in a pot that is just about to boil.Pouring scalding hot tofu brain over steaming hot soup and adding sesame oil, vinegar, mushroomdumpling meat, the aroma will be overwhelming, making people want to eat more."Zhao's Tofu Brain" once had a guest from Beijing's aviation department who saw the thin tofu brain soup and shook his head. He said he had never seen such tofu brain before."Zhao's Tofu Brain" replied: "Sir, give it a try; I won't charge you if you can only drink three bowls!" The man tried it out of curiosity and ended up drinking five bowls, still wanting more. This became a legendary story. Lingyuan Lamb SoupIntroductionLingyuan lamb soup is mainly made by combining lamb offal with various seasonings in a traditional lamb broth. The craftsmanship is unique and rich in nutrition; the soup is fatty yet not greasy, making it an excellent type of lamb soup. The desire for its delicious taste often leads to incessant requests for more soup, becoming a unique sight in lamb soup shops.Lingyuan Buckwheat Noodles Introduction"Buckwheat noodles," also called "sifting noodles" or "buckwheat sifting noodles," are made by cutting the dough with a sieve tongue. They are famous local specialty snacks in Lingyuan, known far and wide. Since buckwheat is a local specialty, using buckwheat flour to make pastries results in a light, distinctive flavor that lingers long after consumption. Buckwheat sifting noodles are renowned as the "queen of noodles."Historical Cultural A long time ago, there was only a grandmother and her grandson living together. The grandmother worked hard, planting buckwheat around the house; though young, the grandson was obedient. Their life was quite simple but pleasant. The grandmother loved the grandson dearly, calling him her heart and soul. On his birthday, she always wanted to make more intricate foods for him with buckwheat flour, but could only come up with a few variations.
One year, as the grandson's birthday approached again, the grandmother prepared a warm bowl of fragrant buckwheat noodles for him. Seeing how much he enjoyed it made her very happy.
From then on, every time the grandson had his birthday, the grandmother would make such noodles and name them longevity noodles out of gratitude.
Time passed quickly; one day, the grandson grew up while the grandmother fell ill. The grandson was deeply saddened upon hearing this. He wanted to make him a longevity noodle dish but could not find any instructions from his grandmother. When asking about it, she only said "sifting noodles" and passed away peacefully.
Touched by her kindness, the grandson buried many buckwheat seeds in her grave, hoping to honor her memory.
On the day of the grandson's birthday that year, he was both homesick for his grandmother and hungry for those noodles.
In a dream-like state, he saw his grandmother calling out: "Grandson, it is your birthday today; you've grown up now. Grandmother will teach you how to make sifting noodles."She took the sieve tongue from the stove and started cutting the flour that had been prepared. She then placed the cut noodles in boiling water.Not long after, she brought a bowl of hot, fragrant noodles to her grandson. He was about to eat when he woke up; it turned out to be just a dream. He immediately got up and went outside to check, but found only the sieve tongue with some leftover flour on it. Realizing that "sifting noodles" referred to cutting noodles using a sieve tongue, he followed his grandmother's instructions in his dream and finally made the noodles. This is a famous local specialty snack from Lingyuan, Liaoning Province, and has great influence in the surrounding areas. Buckwheat is a local specialty, with buckwheat noodles having a fresh taste, unique flavor, and an endless aftertaste; buckwheat peeling noodles are renowned as the "Queen of Noodles."
Cultural History
A long time ago, there was only a grandmother and her grandson in this family. The grandmother farmed and raised the grandson. The grandmother was very capable, planting buckwheat around the house;Although young, the grandson was obedient, and life went on well. The grandmother doted on the grandson like he was her own heart and soul. Whenever it was the grandson's birthday, she always wanted to make more decorated dishes with buckwheat flour for him to eat, but kept coming up with the same few recipes.
One year, it was the grandson's birthday again. The grandmother served a warm and fragrant bowl of buckwheat noodles to the grandson. Seeing how much he enjoyed eating them made her heart swell with joy. From then on, every time it was the grandson's birthday, the grandmother would make this special noodle for him and called it longevity noodles.
Time flew by; before long, the grandson had grown up. However, the grandmother fell ill in bed. The grandson was very sad and wanted to make him a bowl of longevity noodles. When he asked his grandmother about it, she only said "winnowing..." before peacefully closed her eyes forever. The grandson was deeply heartbroken! To repay his grandmother's kindness, he buried lots of buckwheat on the hillside where she was laid to rest.
As his birthday approached that year, he missed both his grandmother and the noodles. He stayed awake day and night. In a daze between sleep and wakefulness, he saw his grandmother calling out: "Grandson, your birthday has come; you've grown up now, come and learn how to make winnowing noodles."
With this, the grandmother went to the stove in the outer room and picked up a winnowing basket. She winnowed the well-mixed buckwheat flour on the board into noodle strips, cutting them with the edge of the basket, then placing them in boiling water... In no time, she brought a warm and fragrant bowl of noodles to him. Just as he was about to eat, he woke up. It turned out to be just a dream. He immediately got up and went outside; there was nothing there, but the winnowing basket still had the leftover buckwheat flour on its edge. At this moment, he recalled that these were the crumbs left from when his grandmother used the winnowing basket to peel the noodles. So now he understood what "winnowing" meant—cutting noodles with a winnowing basket. As dawn was still breaking, he made the noodles according to the method his grandmother had shown him in his dream. On his birthday, he happily brought the handmade flat noodles to his grandmother's grave and invited her to taste them...
Since then, this method has been passed down to future generations. Some use a winnowing basket directly, while others simply cut off part of the basket for special noodle-cutting tools. Later, someone made double-sided cutting knives from hard wood boards, evolving into today's iron double-sided knives.
This type of noodles was previously called "winnowed flat noodles," and is now known as "peeled noodles."
Yang Zhanxiang's forked pancake
Introduction
Yang Zhanxiang's forked pancake is very famous in Chaoyang. The forked pancake is rectangular, with a cross pattern beaten on one side using a hammer and an opening that resembles a bag. Some call it the pocket pancake. After being baked, the intense wheat fragrance of the forked pancake comes out, mixed with the flavor from smoked pork head meat...far away, enticing people to salivate... Yang Zhanxiang's meat-filled pancakes have tender and fatty pork heads that are slow-cooked.
"No fragrance is not good," the saying goes about pork head meat. Pork head meat has a strong smell. The pork head meat made by Yang Zhanxiang, first removes bones, blanches in water to clean it thoroughly before slow-cooking until tender and flavorful. Of course, there are many secret spices not revealed to others. Cooking out the pork head meat like this results in a red and shiny appearance, soft yet fatty, smooth on the tongue, rich and full of aroma. Combined with specially prepared forked pancakes, it's no wonder that people of all ages in Chaoyang are proud of this taste. Historical Culture
Yang Zhanxiang's meat-filled pancake stall has an iron grill on the right side for charcoal fire, and a metal mesh placed over it.
On the left is a square plate holding forked pancakes, with smoked pork heads underneath. In the middle, a wooden board serves as a cutting board with vegetables, knife, cloth, etc. laid out. When customers come to buy meat-filled pancakes, Yang Zhanxiang chats while uncovering the pancake from the plate and placing it on the iron mesh to bake.
Baking one side before flipping it over, at this time, he has already prepared the sliced smoked pork head meat by striking the knife rhythmically. With a forked stick, he places the cooked pancake in front of him, pinching and stretching the mouth of the pancake open. Then, he stuffs each pancake with slices of the prepared smoked pork head meat until it's full. In no time, several meat-filled pancakes are ready to be served. Cantonese Bowtied Noodles
Introduction
Bowtied noodles made from buckwheat juice in small bowls are cooked and served with a specially prepared vinegar sauce. This is a beloved snack among local people.
especially during the winter months, it can be eaten alone or paired with wine.Preparation Method Prepare by soaking and grinding buckwheat to create a paste, filtering out any impurities until it has a thick consistency that sticks to the spoon. Pour this mixture into a bowl and steam until fully cooked. Once cooled, remove from the bowl as a lump of noodles named after its shape - bowtied noodles.
The color is light gray, cut into small pieces resembling willow leaves when served.
Mix seasonings such as salt, vinegar, chili oil, Sichuan pepper powder, ginger powder, garlic paste, coriander, sesame seeds, etc., with water to create the dipping sauce.
Eating MethodCut and serve the noodles from the bowl into a plate. Use a toothpick to pick up pieces dipped in the prepared sauce for consumption. The most famous variety is now from Yihetown, Shuidu District. Cow's Head Soup Introduction"Cow's head soup" is also known as "cow calf soup." It is a popular dish among Mongolian people.It is traditionally prepared when a family's cow gives birth to celebrate and wish for the prosperity of livestock. Hence, it got its name."Cow's head soup" in Mongolian is called "Togoler," meaning cow calf soup.In Western Liaoning Province, where multiple ethnicities coexist, this dish has gained widespread popularity among residents. To prepare the soup, first make a thin pancake from buckwheat flour. It can be cut into small pieces or made in the shape of cat's ears and then simmered with milk; alternatively, it can be served with butter, dairy skin, and sugar.
Process
First, mix and knead the buckwheat dough until neither too soft nor too hard. This will affect the taste. Second, roast the sesame seeds over low heat using old stalks of grass to stir gently at the bottom of the pan. When the aroma intensifies and popping sounds decrease, quickly remove it from the heat.
Grind roasted sesame seeds along with salt into a paste.
Next, roll out the dough thinly as if for a pancake and cut it into thin strips before slicing them into small squares.
Simmer these pieces in boiling water, then add milk and cook until fully done. Serve with butter, dairy skin, and sugar as desired. Pour hot water over the seasoned sesame salt at the beginning of cooking, creating a rich and aromatic broth that rises to the surface. Once the soup boils vigorously, use a strainer to separate the noodles from it. Drain them and mix well with the soup before serving. One can further enhance the taste by adding molasses or pepper according to personal preference, giving it both a chocolate-like richness and a crispy aroma.
In the western part of Liaoning Province, where multiple ethnic groups coexist, their dietary habits have been influenced by various cuisines. Ox-tail soup is widely enjoyed here. After shaping the buckwheat dough into thin sheets and cutting them into small squares, they are cooked in boiling water until tender, then mixed with well-mixed sesame paste. Alternatively, the buckwheat can be rolled into lumps, then shaped into cat-ear noodles (or using white flour sheet cutters), boiled in milk and served with butter, milk skin, and sugar.
Preparation
The first step in making ox-tail soup is mixing the flour. It must be buckwheat flour, which should neither be too soft nor too hard to ensure a good texture. The second step is roasting sesame seeds, an essential ingredient for this dish. Roast with gentle heat; generally, use three or five stalks of old straw, slowly licking the bottom of the pot. The dampened sesame seeds emit a slight glistening as they begin to pop and jump. Once the popping sound diminishes, quickly remove them from the pan, place them in prepared small bowls, add salt, and knead into sesame-salt mix. After kneading the sesame-salt mix, it's time to roll out the dough sheets. The noodles must be about half the thickness of a chopstick head, rolled into thin large sheets, cut into uniform strips, and then sliced into diamond shapes for cooking. Pour the boiling water over the prepared sesame salt mix, causing it to froth, and stir with a spoon. The thickened, fragrant broth fills the kitchen. Then, bring the noodle slices to the pot and stir until they make a crispy sound similar to ducks entering the water. Cover the pot with a lid and cook over high heat for a while. Steam will soon rise; lifting the lid reveals a bubbling surface. After a short while, drain the noodles, mix them back into the soup, and it's ready to eat. You can add red sugar or pepper according to your taste, combining the rich chocolatey sweetness with the savory aroma of fried dough.you can also add brown sugar and pepper to taste when eating, combining the rich bitter-sweetness of chocolate with the roasted savory flavor of puffed rice.chocolate's rich aroma and sweetness.
