Shenyang Cuisine

The table delicacies delicacy of Shenyang has a long history, perfect in workmanship, on the basis of Manchu cooked food, have draw lessons from and develop superior technology of the traditional palace, has assembled the quintessence of the Chinese famous dish again, have formed one's own unique style. 'Ching and Han' Royal Dynasty Feast is most representative. Shenyang is the capital of Liaoning province, ferment over a long time and Liaoning dish that form, the ones that reflected in Shenyang are very intact, influencing constantly through the national major styles of cooking especially Shandong Cuisine, Liaoning dish draw materials delicacy from mountain wild game in neighbouring area, cook skill to be rule famous for " stew ", good at " frying, frying, cooking ", and different historical allusion or legend of nearly each dish of famous dish, can let people enjoy spiritual and joyful while sampling the delicacy.
Because in history, Shenyang has rule in turn by the ethnic minority and the Han nationality straight, so introduce various nationalities' local delicacies to. For example the Huis snack horse cook wheat, Manchu snack the plain boiled pork blood intestines, to harvest cake, roast beef , west tower loud cold,etc. the Koreans. There are one's own traditional snack tough side dumplings too in Shenyang, the tough mountain writes the pie in Haicheng City.

The introduces of some special features snack

>>'Ching and Han' Royal Dynasty Feast
Full Chinese feast draw materials extensive, including " whether mountain eight value highly", " whether land eight value highly", " whether sea 8 value highly" three kinds. " mountain eight is valued highly " is bear's paw, hedgehog hydnum, reach bearing, flying dragon, tiger's kidney, David's deer, ginseng, brake tender leaf etc. rarly ; " land eight value highly " for take assorted Ma, hump, dried mushroom, mushroom, phoenix claw mushroom, maize Jean, sand abundant chicken, grouse, emperor of jade , "; " value highly in sea eight " is shark's wing, stichopus japonicus, fresh shellfish, purple Bao, snakehead's egg , Min's belly, fish's skin,etc.. The new world hotel of Shenyang, restaurant of food of the imperial household can undertake 'Ching and Han' Royal Dynasty Feast .

>>Orchid bear's paw
Mainly by bear's paw, shrimp fine and soft, the rape heart was made. Orchid bear's paw is one of Liaoning famous dish, it is red to stew, mix with shrimp meat and pig fat meat together bear's paw to be, make shrimp into to be fine and soft, make to shrimp fine and soft, make orchid form rape heart and then, steamed to ripe with the small fire, mix with other condiments, put one, this course materials are famous and precious , the crisp of meat is gaudy, taste is extremely good.

>>Swimming dragon and play phoenix
Made by Stichopus japonicus, chicken, ginseng which product in Laioning. Swimming dragon play phoenix is one of famous dish of Liaoning, select the Stichopus japonicus, chicken, Northeast ginseng, put into alcohol pan and cooked it, the materials were exquisite, nutritious, taste was delicious.

>>Bake the whole shrimp
Main material is not abolish the skin, only except that enteric the whole prawn, stir-fry with ginger, spring onions, vegetable oil before stewing fry, add revitalize wine, white sugar, refined salt , put into the pan, use slow to bake again, charge the net soup. Offer the prawn after the pan, it is petal to connect together end to end hold it in the big disc, like a peony in full bloom, red as fire and bright, the color and luster is gratifying, shrimp's meat is luxuriant, tender and fragrant and sweet, but alcohol is not oiliness.

>>Steamed lantern abalone
Use the living abalone bring shelly, cut lantern form, put original shell, make condiment with spring onions, ginger, salt, gourmet powder,etc. , have steamer tray steam 7 minutes. This dish of seafood has already kept original form and color and luster, has mentioned and looked like the lantern with the chopsticks, put on the color plate, like a big chrysanthemum, water the juice while eating, very delicious and delightful, buy wine and meal , have a distinctive flavour.

>>Ditch upper leaf smoked chicken
The color and luster is purplish red and bright, taste is fragrant, meat is delicate, rotten and connect with the silk, the food person is profuse in praise. Ditch upper leaf smoked chicken is delicious, lie in materials to be superior mainly, with the proper method batching, making is meticulous. It selects the annual cock for use. Because a meat of cock for one year is tender, second is delicious. Hen thorax fat is too many, taste oily mouth. From select chicken get smoked to become, pass 16 process. Chicken after having a facelift, put in long-used soup with good condiment, soak slightly first, enter pan slow fire boil, the salt is set free when being ripe 2 hours, boil to rotten producing pan to be subsequently when it is hot smoked to bake, brush, have one sesame oil first connecting silking with, put into and then with pellet in a shotgun cartridge pan, pots of bottom burn to when being a little red , put into the white sugar, close pan properly, stir chicken one close properly, pass two, can smoke kind three minute after the two minute.

>>Steamed Kaji's fish
The main material is the fresh Kaji's fish, put on fish according to the color with batching such as ginger, spring onions, snake butter, Jinhua ham, bamboo shoots, have the steamer tray to steam for 15 minutes. This dish appearance is esthetic, have fresh bad smell of fish, have perfume of poultry too, it is a good merchantable brand on the feast.

>>Colored snow flake scallop
Main material is fresh living scallop and egg white, batching is green bean, spring onions, cooking wine, soy sauce and gourmet powder. By inlaying the scallops which is like the pearl like the silvery white snow flake of egg white making, wave with seasonal dish leaf, carrot, hot pepper,etc. pattern make ornamentally around, colorful, the quality is soft and delicious, light and delightful, but food is not oiliness.

>>Yellow sunflower accompanies the snow plum
It is the famous dish with flavor of food of the imperial household in Shenyang. It is the main material with prawn and pork, complemented and cooked with 20 various batching, handsome in appearance, crisp and fresh and fragrant.

>>It is white to stew three
Take autumn heart of a Chinese cabbage, fish and asparagus three clear and fresh, color pale thing make this dish for raw materials, thus gain the name. It is pure white that it becomes dish color and luster, the texture is familiar with softly, the taste is clear and fresh, quite welcomed by the customer, has nowadays already become famous characteristic cooked food in Liaoning. Will cruelly oppress and cut with pig's fat meat fine and softly first, will mix with egg white, gourmet powder, refined salt, wine, starch thick liquid thoroughly, float and make fish's chest. All two Pan of heart of a Chinese cabbage, enter the water and blanch completely to pull out, drain water, cut narrow and long one 14 centimetres long, put in the middle of the disc, after the asparagus is peeled, put in the middle of the disc, after the reed is peeled, place on the disc and the same arrange neatly well. Rank well done fish's chest neatly in another side of the Chinese cabbage. Frying pan cook, ripe, put a little lard, put the spring onions, ginger Qiang's pan, add wine, chicken soup, refined salt, gourmet powder, pull the spring onions and ginger out, cook three kinds of raw materials in the plate neatly, stew, burn to tasty , put wet starch thicken soup, drench, have chicken oil produce pan install dish.

>>Turn round
Add 500 grams of flour into 250 grams of water, a little salt is adjusted into the dough for subsequent use. Chop and mince and mix and make the fat pork and seasonal fresh dish into the filling for subsequent use with condiment such as spring onions, ginger, gourmet powder, sesame oil together well. Rub dough well rub with the hands rectangular, put, succeed every 50 piece of light pharmaceuticals, according to flat rolling flat releasing thin having fillinging jizi for making dumplings with hand, fold rectangle make both ends urgent again. Pan put oil cook hot, go back firstborn base wave enter pan, two sides fried and baked repeatedly, wait to heave out the pan later. Its characteristic is that color and luster is golden yellow, the burnt filling of cover is tender, the taste is fresh and fragrant.

>>Tough side dumpling
It is the special flavor of Shenyang having won fame both at home and abroad, it has a long history, from formulating to now, had a history of more than 160 years already. The tough side dumpling is with a long standing reputation, mainly select materials to pay attention to, making is meticulous, fancy, fresh alcohol of taste, its distinctive quality is to adjust fillings and make peels. Stir-fry meat filling before stewing, fry first, or bone soup slow to feed with chicken soup, make the decoction soak in the filling body, make it swell, fall scattered, bright and beautiful, increase fresh flavor. Meanwhile, according to seasonal variation and people taste hobby, enter seasonable dish filling that vegetables make. Pharmaceutical cover and making is original in style. Mix right amount of well done lard boiled water and mix and stir making hotly with the precise powder. Can make the leather softness of pharmaceutical, muscle one, transparent so. Dumpling can also toast, fry besides cooking at the tough side.

>>Horse's family Shaomai
It is snack of the Huis of the special flavor of Shenyang area. Use the dough made with boiling water of boiled water, soft muscle dish, make and mend the surface with the rice powder, fluffy to glue, select trident, purple to build of ox for use, flank oil,etc. 3 pieces of position make fillings, tender sweet-smelling. Make fillings to require strictly, must pick the beef the net muscle membrane then mince ; Feed with clear water immersion, mix with condiment thoroughly, stir, sparse in shape " fall ill due to overdrinking of water filling ", not keeping the big tassel while combing the bag, similar to the wooden fish, the surface is on and brilliant after being ripe, soft muscle dish, filling heart is fluffy, alcohol perfume is good. Appearance its like pieces of pieces of budding tree peony in bud, make people hope and grow the saliva.

>>The bacon pancake of Liliangui
Firstly appeared in 1842, that was more than 140 years ago. For keep the traditional characteristic of pancake, while selecting the pork, it is unnecessary blood neck, little tripe, trough reach rib fat thin, fat thin alternate with cover fresh pork before being special-purpose, then add base to rinse and wash clean with the warm water, put into fresh water and soak for 6, 10 hours, in order to remove blood stains smelling of urine, cut square put into pan and stew boiling. In festival in summer and autumn, still add and put fennels, so that the spiced pork more delicious bad smell is dense, extend long-used soup quench into, boil, stew with very hot oven with little fire, make the meat lump stir from head to foot at the same time, throw out the foam of floating in time, pull out when the meat lump is very ripe, the net oil content of the drip, aired and smoked with the brown sugar in the smoked pan. The pancake adds the flour to neutralize into the soft dough with the meat soup salt and condiment, wake up surface to be time relatively long, roll block put the oil , roll for several times repeatedly, bake and make cakes. Its characteristic is that bacon is fat but not oiliness, lean and soft, it is aromatic to smoke, the fragrant pool is red; Pancake the yellow in color the fragrant, the external is soft and the outside is crisp, many levels.

>>The Koreans' roast beef, cakes
Go muscle membrane with leaf fat fresh beef, cut meat slices, with vinegar, soy sauce, the end such as garlic, white sugar, pepper powder, gourmet powder, sesame oil mix thoroughly, prepare against soy sauce, cayenne pepper, white sugar, white vinegar, fragrant the end such as Lay separately , garlic Flavoring agent is packaged in the light bowl, last heart at desk charcoal stove, on grate will be put, insert with chopsticks there aren't meat slices, dip in the condiment, eat, soft, crisp and fragrant and salty and hot in outside burnt.
The cake with the ripe glutinous rice which steamed to ripe, put at kneading board fighting adult caking forming with mallet, insert the sweetened bean paste filling in the middle, in addition, the white sugar is made, fragrant and sweet and delicious.

>>The Yang's hangs the stove cake, sponge cake
The Yang's hangs the stove cake, knead dough with the warm water, the temperature of the water and the amount of salt increasing and decreasing with seasonal variation. Unless slice of cake is after rolling well, have there aren't charcoal stove, on bake if downing, bake, completely to make. The shape is flat and round, present the color of the tiger's leather, well arranged, soft , fragrant and delicious in burnt outside. Sponge cake, cook with minced meat, fresh mushroom, Auricularia, dried shrimps, add the soup and thicken soup, water, at sponge cake, take the form of flower cap shape, tear chicken filament put to the top, eat cakes and assist it, have a distinctive flavour. The fresh cake of bittern is tender, fragrant and mellow, and then mix with the chili oil, mashed garlic to eat, give an added grace to what is already beautiful especially, the flavor is unique.

>>The small potato of sauce
Small potato, streaky pork, coriander, sharp hot pepper are the main material . Its characteristic is that sauce is fragrant and strong, salty and fragrant and agreeable to the taste, tough and soft inside outside the potato, the coriander is fragrant, the sharp hot pepper is aftertasted longly after entry to the mounth, the flavor is excellent.

>>The Laoshanji the pie in Haicheng City
It is the traditional local delicacies in Shenyang. Haicheng City pie whether warm water knead dough, select pig, beef as mandarin duck filling. Fetch ten over of spices to boil, fetch juice to sigh up the smell. Vegetables filling, vary with season, select beans tooth, fragrant-flowered garlic, cucumber, green pepper, pumpkin, celery, Chinese cabbage, etc. to be formulated, make the cake filling meat and vegetables match, deep or light and suitable, the top-grade product still adjusts fillings with shark's fin, sea three, prawn, dried scallop, chicken, it tastes more delicious and more incomparable. The round of finished shape of pie is yellow, the surface is fragile and tough, the filling heart is tender and comfortable, overflow freshly and fragrantly. Mix with mashed garlic, chili oil, mustard jasmine paste, dip in food is further more delicious and agreeable to the taste. Eight treasures porridge assists it, fresh and cool and delicious, flavor other style.