All About Panjin Snack Foods-_Introduction to Panjin Special Snack Foods Cuisine
The city of Anshan is located in the central part of Liao Dong Peninsula, and it is China's largest steel industrial base. It is known as the Steel Capital. It got its name from a pair of mountains resembling an old saddle near the southern outskirts of the city.
Anshan boasts a rich culinary culture with delicious dishes from northern and southern cuisines, including Sichuan, Cantonese, Liaoning, and Shandong cuisines, satisfying visitors' palates.
Anshan specialties Snacks include: Haiting Red Blood Sausage, fried sesame Shrimp,spicy fish, potato skin,dried mussel, soup balls, and
muttonWinter Melon Soup.
Introduction
mutton winter melon soup is a traditional Han Chinese dish from Northeast China, belonging to the Northeastern cuisine. This soup is pure white in color with a light and refreshing taste, exquisitely flavored, making it an excellent choice for soups. Mutton is tender and winter melon melts in your mouth;mutton has a sweet taste and is warm in nature, rich in nutrition and suitable for replenishing the body during winter; its consumption can easily cause heatiness during summer and autumn seasons;while winter melon is cold in nature. The combination of mutton and winter melon in this soup makes the meat warming but not excessively hot, and the melon cooling yet not overly cold, achieving a perfect balance. Preparation
Main ingredients: 150 grams of mutton slices, 150 grams of winter melon.
Auxiliary ingredients:
salt,monosodium glutamate, tsp Sichuan pepper powder,water, Shaoxing wine, white pepper,scallions, ginger,coriander, pork lard, and broth. Preparation steps:Cut the mutton into thin slices. Cut the winter melon without its seeds and skin into long rectangular slices, blanch them in boiling water, and cut the coriander into 8 cm pieces. Place the meat broth in a pot, add the winter melon, salt, Sichuan pepper water, Shaoxing wine, MSG, white pepper. Once the soup boils, add mutton, scallions, ginger, and coriander, cook until boiling again, and add a bit of pork lard before serving.
Bean Curd Soup
IntroductionBean curd soup is a traditional Manchu snack originating from Lixi region, spreading to Widepin, Xinbin, Tonghua, and other areas up to the Changbai Mountains.
It's made from cornmeal that has been fermented. It looks similar to porridge but with coarser texture and lighter color due to fermentation, giving it a much stronger sour taste than regular porridge.
Method
Corn kernels (maize) are washed and placed in a cool kitchen for 7-10 days of cold water soaking until natural fermentation occurs.
Once slightly acidic, wash the mixture, grind it into a slurry using a stone mill, then strain out the coarse particles with a fine cloth. Place the remaining fine slurry in a container to ferment and produce some sourness before shaping into noodles. This fermented corn dish is now widely available not only at rural Manchu households but also in city Manchu-themed restaurants.Preparation Wash corn kernels (maize) and place them in a cool kitchen for 10 days of cold water soaking. Use the slurry to make dough, strain it with a cloth bag, and keep or freeze to prevent spoilage. Boil water and add the shaped dough, let it cook until translucent before transferring into a bowl. Add hot water while stirring to achieve the desired consistency and flavor. Using your fingers to shape into thin strands using a soup mold, this process is called "wrapping tofu soup."
Shredded Meat Skin Introduction This dish is a specialty of Anshan and a cooling side dish. It's made from pork skin with spicy and crispy flavors. Ingredients:
Pork belly (from the upper part) 500 grams.
Seasonings: chili oil, sesame oil, salt, MSG, Sichuan pepper powder, scallions. Preparation steps
Scrub the pork skin clean and cook it until tender. Cool in cold water, remove fat, slice into thin strips, then cut into fine threads. Cut the white part of the onion into thin strips.
Place meat skin thread and onion strips in a bowl, add salt, MSG, chili oil, sesame oil, Sichuan pepper powder, mix well before serving. Steamed Whole DuckIntroduction）
At the same time, the arms need to be swung so that the soup floats out of the soup holder and is thrown into an arc in the air before landing in the boiling water pot below. Squeeze it, one at a time; avoid letting it fly outside the pot, while ensuring it falls inside.Noodles Pile up together, stick together in clumps. If they form clumps, stir them with a spoon promptly after all the noodles have been squeezed out, and then cook for a moment before lifting along with the soup to eat. If there is no soup holder, you can also use your hand to squeeze, letting the noodles come out from between your fingers; however, this method results in unevenly sized strands. Since it is made by squeezing with both hands, the process of making such food is called "wrapping" ( ).
Mixed shredded meat skin
Introduction
Shredded meat skin is a specialty of Anshan.Cold dish,Pork skin is used to make it, with flavors of Sichuan pepper and soy oil, crisp and fragrant; suitable for meals or as a snack.
Preparation method
Main ingredients:Pork skin (from the upper rib area) 500 grams.
Auxiliary ingredients:Chili oil, Soy oil, salt, monosodium glutamate, Sichuan pepper powder, green onion white parts each as needed.
Preparation process
1. Clean the pork skin thoroughly and place it in a pot; cook with water until it can be pierced (about 30 minutes). Remove from heat, cool in cold water, remove all fat, slice thinly using diagonal cuts, then cut into very fine strips. Green onion white parts are also sliced finely.
2. Place the pork skin strips on a plate; add green onion white strips on top, then mix in salt, monosodium glutamate,chili oil, soy oil, Sichuan pepper powder, and stir well to serve.
Anshan clear steamed duck Stewing Whole duck
Introduction
Stir-fried Duck Whole from Anshan, a local specialty dish. The duck is delicate in shape, with bones and meat, the stitching marks on the dough cloth resembling the skin of a duck, giving a real sense.The duck meat is tender. The broth is flavorful, fragrant, and irresistible to the taste buds.
Preparation method
Main ingredients:Duck one,flour four catties, Sichuan salt four liang one money, water bamboo slices two liang, white pepper powder three fen.thirteen grain of Sichuan pepper, five jin ginger, three bunches of green onions, five fen monosodium glutamate, five fen sesame oil.
Preparation:
1. Wash the flour to extract starch, mix with Sichuan salt and white pepper powder. Then cut long strips (one to four inches) of water bamboo slices, wrap them in starch and tie with dough cloth into duck shape, place it in a bowl and steam. After steaming, further shape the dish by adding mung beans for eyes and combing for wings.
2. Pour the mixture of white pepper powder, Sichuan pepper, one money of Sichuan salt, ginger, and green onions into the bowl containing the duck and add monosodium glutamate and sesame oil to complete the dish.
Swinging Sleeve Soup
Introduction
Swinging Sleeve Soup is a traditional Han Chinese dish from Northeast China, belonging to Northeast cuisine. It is an economical and practical home-style soup. The dish has bright colors, delicious taste, and various ingredients. Cut the cooked meat into strips.Chinese spinach cleaned and cut into small pieces.Mushroom cut into small pieces. Water bamboo slices, carrot and both cut into strips.Egg beaten in a bowl with a whisk. In the pot add soup, bring to boil and put meat strips, Chinese spinach, water bamboo slices,carrot, mushroom into the soup, add soy sauce, Sichuan pepper water, monosodium glutamate, rice wine. When boiling again, thicken with water starch to make a thick soup, pour the beaten egg in the bowl into the soup, remove any foam, add a little more sesame oil and serve.Soy Sauce and Sichuan pepper water, monosodium glutamate, rice wine. When boiling again, thicken with water starch to make a thick soup, pour the beaten egg in the bowl into the soup, remove any foam, add a little more sesame oil and serve.
Preparation method
Main ingredients: 50 grams of lean and fatty cooked pork, one egg.
Auxiliary materials: 10 grams of water-softened mushrooms, 25 grams of water-softened water bamboo slices, 50 grams of Chinese spinach, 5 grams of carrot, water starch, soy sauce, refined salt, monosodium glutamate, Sichuan pepper water, rice wine. Broth, sesame oil.
Preparation process:
1. Cut the cooked meat into strips. Chinese spinach washed and cut into small pieces. Mushroomcut into small pieces. Water bamboo slices, carrot all cut into strips.
Egg beaten in a bowl with a whisk.
Fork Leaf Meat Dry
Introduction
Fork Leaf Meat Dry is produced by the Food Company of Anshan City, Liaoning Province. It has a long history and belongs to the category of meat jerky based on its processing technology. The product is packaged in small boxes, neat and beautiful, transparent and shiny with a fork leaf red color. The slices are uniform, with a fragrant and delicious taste, chewy, with lingering aftertaste, slightly sweet and salty. It has a southern flavor and also suits Northern tastes.
Preparation method
Mixed ingredients:Lean meat 10 kilograms sugar.3 kilograms refined salt 0.25 kilogram monosodium glutamate 0.05 kilogram liquor 0.25 kilogram five-spice powder 0.02 kilogram fresh ginger juice 0.2 kilogram water 0.5 kilogram, a little sesame oil.
Preparation process:
1. Select and clean: Choose disease-free fresh pork butt meat, remove fat, tendon skin, then cut into uniform thin slices.
2. Marinate: Put all the seasonings in a bowl, marinate the meat slices for 2 to 3 hours until fully absorbed by the meat.
3. Bake: Place the marinated meat slices on the iron mesh of the baking oven and bake them until half dry, turn over and continue baking for about 2 hours until all moisture is removed and the jerky turns red and transparent.
4. Steam: Rub a little sesame oil evenly on the jerky, steam in an earthenware pot for 15 to 20 minutes. Once fully cooked, it becomes the finished product.
Clear Fried Rib
Introduction
Clear Fried Rib is a traditional Han Chinese dish from Northeast China, belonging to Northeast cuisine. An excellent accompaniment for drinking, chewy and flavorful. Cut the rib into dice, marinate with soy sauce, rice wine, monosodium glutamate. In the pot put oil, heat it to nine-tenths hot, then add the diced meat fry until done, drain and deep-fry again at a higher temperature until fully cooked and golden red. Serve on a plate.(Served with Sichuan pepper salt for dipping)
Preparation method
Main ingredients:
Pork rib 300 grams. Oil, soy sauce, monosodium glutamate, rice wine, Sichuan pepper salt.
Preparation process:
1. Cut the pork rib into dice and marinate with soy sauce, rice wine, monosodium glutamate.
2. In the pot put oil, heat it to nine-tenths hot, then add the diced meat fry until done, drain and deep-fry again at a higher temperature until fully cooked and golden red. Serve on a plate.
Foam Egg Silver Fish
Introduction
Foam Silver Fish is a traditional Han Chinese dish from Northeast China, belonging to Northeast cuisine. Golden yellow in color, appealing appetite, soft and fresh fragrance after cooking, full of pepper flavor. It has the effects of treating hyperlipidemia, tonifying the body, and nourishing spleen and lungs.
Remove eyes and the front part of the silver fish bones, clean with cold water, dry with a white cloth, sprinkle with refined salt, monosodium glutamate, rice wine for three minutes, then coat with flour. In the pot put clear oil, heat it to about four-tenths hot, dip silver fish in foam egg batter and fry one by one until done, place on a plate. Seasoned with Sichuan pepper salt around the dish. Preparation method
Main ingredients: 150 grams of silver fish.
Auxiliary materials: three egg whites, starch, flour as needed, refined salt, monosodium glutamate, rice wine, pork clear oil, Sichuan pepper salt.
Preparation process:
1. Remove eyes and the front part of the silver fish bones, clean with cold water, dry with a white cloth, sprinkle with refined salt, monosodium glutamate, rice wine for three minutes, then coat with flour.2. In the pot put clear oil, heat it to about four-tenths hot, dip silver fish in foam egg batter and fry one by one until done, place on a plate. Seasoned with Sichuan pepper salt around the dish. Anshan Meat
Persimmon Introduction
Introduction
Iron-boosted meat sausages from Anshan, Liaoning Province, are a type of fermented meat product with a long history.They resemble red dates in appearance, thus being called meat date sausages or simply meat dates. With their bright red color resembling that of red dates,
and a sweet and salty taste, they are fragrant and delicious.
The product is well-structured with an attractive shape,
and has gained popularity among the general public.
PreparationIngredients: 100 kg lean pork, 3 kg refined salt, 10 kg granulated sugar, 3 kg cooking wine, 0.3 kg monosodium glutamate (MSG)
Procedure:
1. Raw Material Preparation: Select fresh second or third grade pork and remove the bones. Cut off pure lean meat without sinews or tendons into strips weighing about 250 grams each,
and feed them through a 5mm sieve machine to mince.
2. Filling Preparation: Mix all seasonings in a mixer until the meat and seasonings are evenly mixed and the filling becomes sticky.
3. Stuffing and Drying: Clean and check the for hygiene before use,preferably soaking it in water before stuffing rather than during the process.
After stuffing, tie the sausages into shapes resembling red dates to ensure no gaps between the filling.
Pierce any air bubbles with a needle if present, and hang them on a ventilated drying place for about half a month. The drying should be such that pressing it slightly gives it some elasticity,
and the outer skin is dry and wrinkled.4. Boiling: Wash the dried sausages with warm water and then boil in a pot at 86 to 90 degrees Celsius for about 15 minutes. Take them out when they are cooked, and let them cool before packaging, with each package weighing 150 grams net. Introduction Hecity pastries, also known as Hecity cattle and beef pies, are a general term for traditional pastries in the Hecity region of Liaoning Province.They are derived from local people's daily food, featuring thin, crispy, and tender outer skin(the difference between Hecity pastries and southern ones lies in using warm water to make the dough,which is not fermented but made into a thin and soft skin when fried or grilled. The inner filling is fresh and flavorful with various ingredients, making it attractive in color and taste.They hold an important place in traditional northern cuisine. Hecity pastries use warm water to make the dough and select pig,beef for the mixed stuffing.Various spices are used for boiling, extracting juice to increase flavor. Vegetable fillings vary by season, using ingredients like bean sprouts,leeks, cucumbers, bell peppers,pumpkins, celery,bok choy and other vegetables to match the meat in terms of richness and lightness.High-end versions may use fish maw, sea cucumber, shrimp, conch, chicken, etc., for even richer flavors. The finished pastries are round and golden-yellow,
with a crispy outer layer and soft inner filling, fragrant and savory. Serve with garlic sauce, chili oil, and mustard sauce to enhance the flavor further. Enjoy them with eight-treasure porridge for added freshness and unique taste.History Hecity pastries have a long history,
with Muslim Ma Degang and Han Mao Xianguan specializing in beef and pork pies respectively since late Qing Dynasty.
Ma's family operated water-packed meat pies, while Mao's family specialized in mixed pork-beef pies with stirred dough. In 1920, Muslims Ma Fugeng and Ma Fuchun inherited their fathers' businesses and opened Ma's Pastry Shop on the northern side of Fire God Temple Street, while Han Mao Shanshui also opened Shan's Pastry Shop nearby. By 1939, Mao Shanshui moved to Shenyang, establishing Shan's Pastry near Shenyang Railway Station, spreading Hecity pastries beyond the region. Not only through shops but also featured on hotel and restaurant menus,
Hecity pastries are made with high-quality flour for the skin and fresh pork and beef. Pork is from front or rear leg, and beef is from ribs or lower belly. Seasoning involves adding appropriate amounts of alcohol, salt, MSG, soy sauce, ginger, sugar, sesame oil, green onions, Sichuan pepper, star anise, cloves, etc., as well as 10 types of spices for flavoring the filling. Early pastry shops offered free small bowls of porridge made from glutinous rice or plain rice with added sugar and thickened with mung bean starch,containing ingredients like longan, lotus seeds, Beijing almond cake, raisins, yam, green plum, red dates, and peach kernels as a sweet snack. This traditional offering has since been discontinued.Preparation Ingredients: flour, pork and beef (7:3 ratio), various spices (cinnamon, fennel, cardamom, sandalwood, star anise, cloves, etc.), salt, MSG, shrimp water, ginger paste, green onion, sesame oil, vegetables.1. Mix warm water with flour to form a soft dough and knead evenly, then let it rest.2. Boil spices in water, strain the liquid for use later. 3. Mince pork and beef together, mix them with spice and shrimp water, salt, MSG, ginger paste, green onion, vegetable ingredients, sesame oil to create the filling.4. Divide the dough into small portions, roll into thin circles, fill with an appropriate amount of meat filling, press into a round shape about 12 cm in diameter, and cook in an oiled flat pan on both sides until golden brown.Small Tips: 1. The dough should be soft but not hard;2. Mix pork and beef evenly with the correct proportion; 3. When frying, do not use too high heat to prevent burning. A dish made with yam,green plums, macerated Chinese dates,and persimmon seeds, among other eight side ingredients.But this recipe has since been lost. Preparation method Ingredients: Flour,
lean and fat pork and beef (in a 7:3 ratio),
several spices (such as star anise, Sichuan pepper, fennel seed, cardamom, sandalwood seeds, cinnamon etc.), salt, monosodium glutamate, shrimp broth, ginger paste, green onion, sesame oil,and Chinese cabbage as needed. 1. Mix the flour with warm water to form a very soft dough, knead evenly and let it rest.
2. Put the spices in water and boil until ready, strain out the residue for later use.
3. Finely chop the pork and beef together into mince; add spice water, shrimp broth, salt, monosodium glutamate, ginger paste, mix well until firm, then add green onion and Chinese cabbage leaves, sesame oil, and stir to combine.
4. Divide the dough into small portions, roll each portion into a thin skin, fill with an appropriate amount of meat filling, press into a circle about 12 centimeters in diameter with thinner edges and thicker center, place on a greased flat pan and fry until both sides are golden brown and fully cooked.
Tips:1. The dough should be soft rather than hard; 2. The ratio of lean to fatty pork is 7:3; mix well;
3. Do not use too high heat when frying, or the edges may burn.
The dough should be soft rather than hard.
Mince the pork and beef in a 7:3 ratio, mixing them thoroughly.
When frying, do not use too high heat to avoid burning.
