Here, the Yellow River rushes thousands of miles into the embrace of the sea; here, flocks of birds gather to sing the song of ecological harmony! Shengli Oilfield rises here, ecological protection and high-quality development are practiced here, here is the city of ecological and cultural charm-Dongying. In Dongying in late autumn, the sky is blue and fresh. Walking into the city, emerald and flowing gold, clear water and surging city, Yuxiang shallow bottom, this dynamic and modern city shows the beauty of ecology everywhere, if we say that blue and green are intertwined, fresh and bright city style Let people linger, the unique Dongying cuisine satisfies people's nostalgia on their taste buds, full of the taste of mothers, and gives the heart the warmest and proper place. One side of the water and soil nourish the other people. The Yellow River rushing down from the Loess Plateau contains the essence of the soil that has swept half of China. The Dongying cuisine bred by the "Yellow River Mother" has a wide selection of ingredients, including frying, frying, stewing, and boiling. It's ever-changing, but Dadao is the most classic taste, and it has won the love and enthusiastic praise of many diners. Today, I will focus on the following ten foods:
1. Huanghekou hairy crab
The vastness of the sea, Bring us rich fish, crab and seafood flavors, Bohai Bay's pure water bodies and active ocean currents have created the extraordinary quality of seafood here. Under the blue waves, the rich side, nature bestowed here with unique marine resources, this heartfelt gift from the sea has conquered the taste buds of many diners. Yellow River estuary hairy crab, scientific name Chinese mitten crab, commonly known as hairy crab, clear water crab, etc., is the famous freshwater crab in my country.
"September round navel and October tip, hold the claws to drink chrysanthemum day", September and October are the best seasons for crab tasting. In the golden autumn season, chrysanthemum crab fat, steamed yellow river estuary hairy crab , Good color, fragrance, delicious meat, full of yellow fat. Smell it, the fragrance is tangy, eat it, the mouth will leave a fragrance, the aftertaste is three days. There are also many cooking methods and flavors of yellow river estuary hairy crabs, either stir-fried, or spicy, or marinated, or steamed.All the delicious tastes make the diners feast, and the aftertaste is endless.
2. Isolated island fresh fish soup
The past is more than a thousand years, and I think that in the past, Xue Rengui went east, and the two bowls of fresh fish soup on the old course of the Yellow River made him come alive; the customs is in the present, look today, look for the style of the Yellow River Mouth During the Northern Expedition, a landmark on the new ground stood upright. The touching stories are passed down from mouth to mouth, and the delicacies and delicacies are endless. This is the old route of the Yellow River-Gudao Fresh Fish Soup.
Gudao Fresh Fish Soup, a special dish of Dongying, belongs to Shandong cuisine. The soup uses crucian carp as the main ingredient. After ingredients, stir-frying, simmering and other processes, the fresh fish soup appears milky white and has a delicious taste. Anyone who has been here to drink fresh fish soup is full of praise for the fragrant and unique fresh fish soup.
3. Lijin fried buns
Lijin fried buns began in the Qing Dynasty and became famous in the Republic of China. It has a history of more than 100 years. People always say: "Lijin fried buns, Putai noodles, Binxian's famous food pancake ". Along the river of time for a hundred years, the fried buns are still flowing in street food stalls, and they are reminiscent of the mouths of the villagers, and now they are also on the high-end dining tables. The characteristic of Lijin Shuijianbao is that it has the beauty of boiled and fried, golden color, crispy on one side, tender and soft on three sides, thin filling, fragrant but not greasy, crisp but not hard, good color and taste. Shandong's famous local food is a rare delicacy.
4. Shikou Ace Roasted Chicken
There is a folk saying that "no chicken can make a feast", which shows how important the status of chickens in folk banquets is. Just as Yuan Mei , a great gourmet poet in the Qing Dynasty, said: "Chicken power is the greatest, and all dishes depend on it." It can be seen that people have a soft spot for chicken since ancient times. Shikou Wang Brand Roasted Chicken is produced in Shikou Town, Dongying District, Dongying City.Shikou Town has a long history and culture. It has always been known as the hometown of roast chicken, and the gluttonous guests come here admiringly.
Authentic Shikou Ace Roasted Chicken uses small chai chicken , which is large in size and raised by farmers for about a year. The cooked roasted chicken is fat but not greasy, delicious in color, and no need to eat. Knife, shake with the hand, the flesh and bones separate on their own, no matter whether it is hot or cold, the fragrance is full of fragrance. No matter when it is aftertaste, it will be salivating. Compared with the Dezhou grilled chicken, it is even better.
5. Guangrao donkey meat
donkey meat is the local famous food of in Guangrao County, Dongying City, Shandong Province. "Dragon meat in the sky, donkey meat on the ground", Guangrao cuisine donkey meat, has a long history and is well-known. Guangrao delicacy donkey meat was used in the Qing Dynasty Tongzhi for twelve years. It was recommended by the local martial arts surname Cui to the Ministry of Defense of the Ministry of War. It is exclusively for samurai. It is known as Guangrao as the “traditional famous food”. Dragon meat in the sky and donkey meat in the sky are all about the supreme taste. Anyone who can taste it once will definitely be hard to forget.
Donkey meat is a cold dish. Donkey meat is sliced on a plate. The cut is extremely thin and dark red. It is understood that the method has been kept secret. Donkey meat is delicious, not greasy, high protein and low fat.
6. Longju Meatballs
"Reunion and consummation", every Chinese New Year, a meatball soup is always indispensable for every family in Dongying. Longju Meatballs are famous all over the world because of the historical records that Zhao Kuangyin was eaten.
Scoop up the cooked meatballs, the big beads and the small beads fall on the jade plate, and the small delicacies have elasticity, jump up happily, and then slowly fall back down. Pick up the meatballs . The white color is attractive and the texture is delicate, with chopped green onions in between.Exudes aroma. With a bite, the meatballs are springy and smooth. The mixed green onion and ginger further stimulates the umami taste of the meatballs, which burst into the mouth, making people have endless aftertastes. With thousands of years of heritage and classics, Longju Meatballs has deeply embedded the taste in people's memory, and has become an old taste that many Dongying people can't forget.
Longju people have worked hard on the bowl of "balls". From meat selection to ingredients, ancient recipes are made with new techniques to form a pollution-free and well-received product that is welcomed by consumers. Selected livestock hind leg meat is made with pure yellow river water. It has the characteristics of high protein, low fat, good elasticity and crisp taste. It does not contain any food coloring, flavor, and is an ideal high-nutrition food.
7. Jichang moon cakes
Affordable and real materials make "machine factory moon cakes" have a long history, "machine factory moon cakes" do not need gorgeous packaging, but " peaches and plums do not speak , is self-contained. ". The "Jichang Mooncakes" dressed in plain clothes is incompatible with its rush to buy in short supply every year. The "Jichang Mooncakes" has a low-key attitude and composes the legend of "The fragrance of wine is not afraid of the deep alleys". "Jichang Mooncake" is very famous in Dongying, and has been using the simplest packaging for more than 30 years. In the beginning, "Machine Factory Mooncakes" were only internal cakes produced in the dining hall of the former Shengli Oilfield General Machinery Factory, but now they are rushed to buy by the whole city and even outsiders.
8. Yellow River Saury
Yellow River Saury is produced in the Yellow River, at the mouth of Dongying City, Shandong Province. It lays eggs in the sea and grows in the Yellow River. It is a migratory fish. Every year in March, the Yellow River mouth saury migrate to Dongping Lake to lay eggs. Every year fish flood lasts more than two months. The adult yellow saury is 30-40 cm long, has a golden back, silvery white abdomen, fatty scales, many spines and soft flesh, tender meat, and delicious flavor.
Yellow River Saury is a delicacy among fish, and it can be eaten in a variety of ways. It can be cooked, fried, fried, fried, or boiled 氽丸子 .Deep-fried saury and pan-fried saury are crispy and tender; fried saury with shallots have good color and taste; saury saury is crispy, fragrant and delicious.
9. Yanwo Quan Yang Soup
Yanwo Quan Yang Soup, originated in the early 1990s, the people of Yanwo who became rich after reform and opening up were not far behind in diet, boldly innovated, and combined with local characteristics , I learned and borrowed some cooking techniques from other places, and gradually explored a set of lamb stew , mixing, and cooking. People who have tasted it are full of praise. Although Yanwo mutton soup is not the originator of mutton soup, at least it is not an exaggeration to say that he is a master, especially " whole mutton soup ", which is even more outstanding.
The mutton soup in the salt nest is made of high-quality local goats. The meat is delicious, the color is bright, the soup is milky white, no fat is attached, the soup is beautiful, not good and not fishy, and the entrance is smooth. The nutritional value of sheep is very good, no wonder some people say that "the whole body is uncomfortable if you don't drink the mutton soup in the salt nest for three days." Although there is an exaggeration, it is enough to explain the charm of the whole mutton soup in the salt nest.
10. Yellow River Mouth Rice
The magical 37 degrees north latitude, the Yellow River water gifted by God, the oceanic warm temperate climate, the 220-day frost-free period and other unique natural conditions have created a unique Yellow River Mouth rice. Yellow River Mouth rice has become the top-grade rice for its uniform particles, crystal clear, moderate viscosity, sweetness and deliciousness, and rich nutrition. Dongying is the region with the longest growing season of single-season rice. As the growing season grows, the maturity, saturation and quality of rice will be greatly improved. Yellow River Mouth rice has a good taste, a positive taste, a strong natural fragrance, and a very clear and mellow feeling. The cooked rice is oily, has a long gel consistency, elasticity and non-stickiness, and has a sweet and mellow fragrance, which is weakly alkaline and rich in nutrients. , With the advantages of both the north and the south, it can be called the top grade of rice.
The food culture of all directions collides and blends in this magical land where the river and the sea meet, forming the unique food culture of Dongying. Fried, fried, stewed, boiled,Every cooking method is a fireworks on the earth, and the delicacies are tumbling in the pot, turning into a delicious and fragrant fragrance for the years, ironing the hearts and minds of the people of Dongying. "The dream of a big river flowing for thousands of years, waiting for you to come back to me all my life" This affectionate singing confession touches people's hearts. Going home is the dream of the Yellow River flowing for thousands of years, and the longing of people's spiritual journey. Dongying on the tip of the tongue, the homesickness on the taste buds are full of the taste of mother, just like the water of the Yellow River and the new silt, they are the most in my heart. The mellow collection is the imprint that this water and soil has made on you that cannot be erased...
.
