Renmin Street near the railway station is a well-deserved food street in Jinzhou, where various restaurants, restaurants and snack bars gather, from food stalls to star-rated hotels, from Jinzhou barbecue to seafood dinner. Delicious and unique, it is definitely worth a visit. In addition, eating seafood at the seaside is much more expensive than in the city, and it is not fresh.
Besides, there are many places hidden in the streets and lanes, which are worth savoring: "Xiaohe shabu shabu shabu" at the west end of Xi 'an Street vegetable wholesale market, "Xiao Wei sparerib skewers" at the north gate of Bayi Park, "jiaozi with the best vegetarian stuffing" at Luoyang Road, and "authentic spring cakes" opposite the Maternal and Infant Hospital, all of which are truly delicious.
* * * There are two must-eat dishes.
Jinzhou assorted dishes
Origin: Jinzhou, Liaoning, China.
Allusion: Jinzhou Assorted Cuisine was founded in Kangxi period of Qing Dynasty, with a production history of more than 300 years. It is said that there was a village called Niguo in the south of Jinzhou near Bohai Bay. There lived a family named Li in the village, who made a living by fishing and catching shrimp. Sometimes he pours leftover shrimp into a jar and then sprinkles salt on it. After a long time, a smell of shrimp comes out of the jar, and the rest becomes shrimp sauce. Every time he eats, he scoops up shrimp paste for his neighbors to taste. Everyone who eats praised the shrimp sauce for its delicious taste. Later, he carefully managed, increased the exposure and stirring times, and the shrimp paste tasted more delicious, sold in the market and was deeply loved by people. One day, the Li family suddenly found a thin layer of oil in the shrimp sauce jar, tasted it, and it was quite fresh, so they poured some and put the chopped celery in it. Take it out and taste it in a few days. Very delicious. Soon, he added cucumber, black beans and oil pepper to shrimp oil to make four kinds of shrimp oil dishes, which were named "shrimp oil dishes". In September of the 21st year of Qing Emperor Kangxi (A.D. 1682), Emperor Kangxi went to Shenyang to worship his ancestors and passed through Guangning Town. The Jinzhou government sent shrimp oil side dishes to the pavilion south of the Imperial Palace in Guangning Town. After tasting it, Emperor Kangxi praised it again and again. Since then, shrimp oil side dishes have replaced the tribute shrimp and become the tribute of Jinzhou.
Features: Jinzhou assorted dishes mainly contain 10 kinds of fresh vegetables and shrimp oil, such as cucumber, oil pepper, Jiang Dou, celery, kohlrabi, eggplant, beans, pears, shredded ginger and almonds. There are strict quality requirements for all kinds of raw materials. In terms of color, cucumber, oil pepper, celery, Jiang Dou, peas and so on. It is green, ginger is yellow, almonds are white, kohlrabi is red and yellow, and pears are dark brown. On the taste, it is crisp and palatable, without bitter and salty taste. Appearance, fresh vegetables, no impurities, not coarse and not broken.
Roasted chicken goubangzi
History: Goubangzi smoked chicken in Guangxu period of Qing Dynasty. It is said that the founder named Liu Shizhong moved from his hometown of Anhui in the 25th year of Guangxu to Goubangzi Street in Beizhen County, Liaoning Province, which is now Goubangzi Town. Liu used to sell smoked chicken in his hometown in Anhui, but he still made smoked chicken in Goubangzi. In order to make smoked chicken delicious, he added flavoring drugs at the suggestion of local old Chinese medicine practitioners, and improved the processing technology and formula, and the quality was obviously improved. The name "Chicken Smoked Liu" spread all over western Liaoning. By 1927, there were more than a dozen shops processing Goubangzi smoked chicken, among which Du, Qi, Sun, Zhang and Ma were the most famous.
Features: After years of praise, the original boiled chicken soup is delicious, the smoked chicken is bright and fragrant, and the meat is tender, rotten and even, which is praised by the eaters.
Technology: Goubangzi smoked chicken is delicious mainly because of superior materials, good ingredients and fine production. It chooses the annual rooster. Because a year's cock is tender and delicious. There is too much fat in the chicken nest and it tastes greasy. There are sixteen processes from chicken selection to smoking. After shaping the chicken, soak it in seasoned old soup for a while, and then cook it in a pot for two hours. Add salt when it is cooked, cook until it is rotten or even broken, then take it out of the pot and smoke it while it is hot. Brush it with sesame oil and put it in the pot with an iron. When the bottom of the pot is slightly red, add sugar and cover the pot tightly. Turn the chicken once every two minutes and then cover it tightly. You can smoke it in two or three minutes.
Award-winning situation: Goubangzi smoked chicken was rated as national quality food on 1983.