Top 10 alternative gourmet snacks in Liaoning, which are regarded as delicious by locals, and there is no way for out-of-town diners to talk about it

Liaoning gourmet snacks have distinctive features. Not only people in the Northeast love it, but also in some provinces in the north of the pass and even cities in the south, they are recognized by the locals. Its characteristic is that the selection of materials is very extensive and fine, and it pays great attention to the use of local specialty raw materials, good at preparing game, paying attention to fire, mellow and fragrant, simple and affordable. Let's take a look at the top 10 alternative gourmet snacks in Liaoning. The locals regard it as delicious, and the out-of-town diners have no way of talking.

1, silkworm pupae

Liaoning people love to eat silkworm pupae and sell them in some rural shops. The locals also have a variety of methods, such as deep-frying, stir-frying, dry-stirring, barbecue, stewing and so on. Silkworm chrysalis is completely different from general protein foods because of its taste. You can clearly feel that the skin is crispy and soft when you bite it open, and the meat inside is a powdery texture that is biased towards egg yolk. The combination of these two tastes is not available in any other protein food. If you haven't tried it before, you will be very uncomfortable.

In terms of aroma, it is different from ordinary meat. The aroma when chewed is a bit like egg yolk, but it has a meaty smell. In the same way, if you have developed a taste since childhood, you will find this aroma to be particularly good. But if you are not used to it, you will feel very strange-we humans have always been particularly cautious about strange aromas, especially what we eat in our mouths. So I roughly described the feeling of eating silkworm pupa and also gave suggestions. If you haven't eaten it when you were a kid and haven't developed such a taste since then, don't try it.

From when I was very young, I bought some silkworm pupae every year during the New Year to fry and eat. Because I looked scary, I always resisted trying.I always feel that the insects will be very disgusting to eat, but every Chinese New Year I watch the family eat it very fragrant. One year I finally couldn’t help but muster up the courage to try it. The first time I ate it, it felt very fragrant. The inside was soft and a bit like egg yolk. It was not unpalatable but it was not delicious (it should be a psychological factor). Caused), and then tried it a few times over the years, but still didn't get too cold with it.

2, Yingkou jellyfish head

is the largest jellyfish fishing in the sea in eight seasons, and has a long history of producing jellyfish in the sea. First in the country. Whether it's jellyfish head or jellyfish skin or fresh jellyfish, the locals like to eat it. The jellyfish head is usually washed clean and sautéed with chili. It is spicy and crunchy. Or salad with shredded cucumber and cabbage heart. A simpler way to eat is the juice of vinegar + soy sauce + garlic mash, and eat it as a dip.

What the locals like most is to mix with fresh jellyfish head. Generally, the jellyfish heads that are bought are washed, then sliced ​​horizontally, and then beaten (that is, cut, but the locals call it jellyfish when they cut the jellyfish), cut into strips, put them in water and wash them repeatedly until there is no salty taste. The green onion, coriander, garlic, and the soup in the clams when cooked, add all of them, and then pour some vinegar and soy sauce. It's a delicious meal, and the taste is also a bit crispy.

But this kind of delicacy is another taste for inland diners, especially if you make it yourself at home, you can hardly use your chopsticks, and the smell is very big. This year I went to visit in Gai County. A local friend gave me two buckets of jellyfish heads, which were soaked in salt water. After I came back, I didn’t eat them.Later, they were given away, dozens of catties of jellyfish heads, and later I learned that this thing is more than 30 yuan per catty.

3, Dandong mud snail

Dandong is rich in seafood, and one of the tidal flat delicacies is mud snail. It is the first time to visit a colleague's house, and his family is about to serve the famous delicious "Mard Snails". As my colleagues who are aboriginals in Beijing, when I first saw this thing, my expressions were frozen and my heart was flustered. My colleague was shocked when I saw it. I haven't eaten this before? Where does it look ugly? When eating at restaurants in Dandong, the mixed mud snails are one of the regular team of cold dishes.

Colleagues said that they are all sand-free mud snails nowadays. No matter how bad your eating skills are, you will not eat a mouthful of sand. As early as 20 years ago, mud snails without sand were large and expensive. The sand snails are small and cheap, but the meat is more fragrant, but it is quite a test of eating skills. If the sand sac is broken, this mud snail is useless, and a bowl of water is needed to rinse the mouth. Looking at the ecstatic introductions of colleagues, we were still not interested, and we could only lament that we had no blessings.

4. Stir-fried sea intestines with Dalian chives

Stir-fried sea intestines with leeks is a famous food in Dalian. Show me a hand. To eat this food, you must first cut it and take out the internal organs. What does it feel like to slide this shaped object one by one in your hand! After finally cutting it, I washed it again. The inner wall of this product was sticky and there was still a lot of blood. It was washed five or six times before it was cleaned. At this stage of processing, there is only a little bit left in a catty of sea intestines, because the internal organs of this product account for most of the weight, and it needs to be blanched. After blanching, it shrinks, and the remaining weight can only be filled with a small square plate. .Many out-of-town diners suddenly lost their appetite when seeing this kind of food, let alone eating it.

5. Fruit cake

Many peanuts are grown in Liaoning. In the past, when peanut oil was used, the remaining peanut residue would be compressed into a very hard cake. Fruit cakes are now mainly used as feed and no one will eat them. But according to friends, when they were young, they would also eat fruit pie, because the taste was quite fragrant and there were not many snacks, so they would take fruit pie as a snack. This fruit cake is very large and round, with a diameter of 50 cm and a thickness of about 4 cm. It is very hard, 100 times harder than the New Year's Eve biscuits, but softer than the stone.

He also said that if you want to eat, you can use a hammer to smash a piece, put it in your mouth and slowly soak it with saliva, and slowly grind it with your teeth. It takes a long time to eat a little bit. The place becomes white, but the smell is quite fragrant. A slightly less labor-saving way of eating, it will become a little bit more crispy when it is roasted over a fire, and it will eat less teeth than the conventional way of eating. Think about it this is also a great memory of their childhood! When I was the first time, there was no scent in this thing, the smell of expired cooking oil. Those who like to try new things may wish to give it a try. The taste will absolutely subvert your imagination.

6. Gaizhou pecan

Gaizhou is not only famous for grilling, but there are also many delicious local hazelnuts. Many wild walnut tree,Also called hickory . Wild walnuts are very small and have thicker skins than large walnuts. They are abnormal. Although there are cracks, the fingers can hardly break apart. You have to bite, and you can’t move with a light bite. If you bite hard, you may get a scum. Even if it is perfectly bitten, only part of the walnut meat can be pulled out (at most a small and a half), the meat with the horns is hidden in the shell, and it can't be made out. You can only use both hands and mouth, and I feel tired.

And you can’t bite just right every time. It’s not your fingers picking meat in the palm of your hand or the tip of your tongue picking meat in your mouth, spitting, and your cheeks hurt after eating a few. In addition to biting, this product is not easy to smash or put on a walnut clip. Although it is only the size of a finger, it is very hard. When it reaches the critical point, it breaks down. The strength is not easy to control. Looking for meat in the fragments, I am very happy to find meat the size of half a fingernail, and I feel like I am humble and humble. There was inevitably a piece of debris on the ground, and my heart was tired. The locals asked me to eat with a needle, which is too much effort, I can only sigh that I can’t speak!

7. Dalian braised

Many Dalian people’s childhood taste is braised. At that time, in the streets and alleys, a simple shed, a big frying pan, and a stew stall were built. Passing by, smelling the smell of oil coke, I was itching to have a bowl. Anyway, a few cents, you can say it is rice, you can say it is greedy snacks. Holding a plastic plate with a large palm, or standing or squatting on a small stool, you will start to taste the delicious food. The braised simmered seeds are topped with garlic juice, soy sauce, and decomposed sesame paste, steaming, and the color is slightly buttery, bright and transparent, and trembling. Put one fork into your mouth, it is crispy, fragrant and soft.

Do not cut the stew with a knife, but use an iron spoon, and dig out the size of the bottle cap little by little.The irregular shape of the pieces that come out in this way can make more contact with the surface of the pan and fry more glutinous rice. The stew itself is tasteless and soft, only if it is harder, it tastes fragrant and interesting. Those who know how to eat must tell the boss when they buy it, they want more. But if you want to fry the glutinous rice, there is a trick, that is to put less oil. If the oil is too much, it won't work. Less oil, don't rush to turn over, medium heat, it will be out of the pot slowly. However, for out-of-town diners, they have to adapt slowly, especially the seafood-flavored stew.

8. Huludao fried knows the monkey

this summer, but the price has stopped a local lover’s money this summer. The enthusiasm of insects is actually not only in Dalian, but in many places in Liaoning, this kind of food is known as a delicacy. In the midsummer evening, people often go to catch Zhile Monkey. A big searchlight was lit next to the woods, a net was set next to it, and the tree was hit hard, and then the cicadas slammed into the net next to the searchlight. This kind of food preservation method is not very good. It is not dried and preserved. It is known that the monkey’s belly may collapse and the appearance is not good. Instead, it is marinated in hot salt water and stored in the refrigerator freezer. It is better to eat out in winter. Full. After deep-frying, the monkey chews more fragrantly, but many people see this kind of food and don't know how to eat it.

9. Northeast big sauce

Northeast big sauce dips everything, this sentence describes as long as the locals love 2span, they can eat all kinds of raw pickles. You can dip in the fresh, crispy and spicy northeast tender green onions. It is not the best combination with the strong savory sauce. A bowl of rice with water is the delicacy that many people are hungry in the middle of the night when they are young.Then it is rolled into dried tofu skin, served with radish sticks and cucumber sticks as a dipping sauce. The green onion dipping sauce is sweet, the green onion leaf dipping sauce is spicy, and the green onion leaf dipping sauce can be placed in the rice bag. All kinds of wild vegetables in spring can also be eaten with dipping sauce, various vegetables and fruits in summer, Chinese cabbage and various radishes in autumn and winter can also be eaten directly with sauce. For the southern friends who saw a table of dipping sauces, they didn't know how to make their mouths.

10. Spanish mackerel stuffed dumplings

The most popular food in Liaoning coastal area is the sour pork stuffed dumplings in Liaoning. . Spanish mackerel is a kind of deep-sea fish . It can't be cultivated at present, and it will die out of water. But the fresh mackerel, the meat is tender and plump, tender and tender, but not hard, not dry, or loose, it is just right, and the taste is very special. Moreover, the bones of the fish are very regular, there are no thorns in the flesh, and the mouth can be filled without any worries. In addition, the meat of Spanish mackerel is firmer and more meat-like, not as loose as most other fish. Therefore, when you make dumpling fillings, you can form meatballs . If you change to other fish, they will fall apart. Such a meaty, tender and plump dumpling filling is very delicious. Then again, for the first time, many people couldn't accept the taste of seafood.

This is the end of today’s sharing. Which gourmet snack do you like best? Welcome to leave a message in the comment area. If you like, remember to pay attention to it. I wish you all good health and wealth in 2021. Goodbye!