In the early days, Bengrou dry rice was a beautiful dish for Jining folk families. It has been circulated among the people for many years and began to be commercialized in the late Ming and early Qing dynasties. Some small businessmen put the prepared dried meat in two baskets and carried it on their shoulders. On the one hand, there is rice dry rice, and on the other hand, there is meat stewed on a charcoal stove. They sell it in the streets. By the middle of the Qing Dynasty, they had a fixed position to operate, and some even opened a store name, which lasted until the 1950s. Later, due to the state's ban on urban petty bourgeoisie, the dried rice of Bengrou, which has been circulating for many years, was interrupted in Jining. In the 1980s, the country proposed the reform and opening up, and some family-handed, ancestral and newly-created dried bengrou came out one after another, and the bengrou dried rice in Jining was booming. By the end of the last century and the beginning of this century, some enterprises with real technical strength were exposed, some established shop names, and some registered trademarks, which made Jining's Bengrou dry rice standardized and developed in a good direction.

Bengrou ganfan

Bengrou dry rice is a traditional snack in Jining, Shandong Province. She originated in the Yuan Dynasty. With the opening of the Beijing-Hangzhou Grand Canal, rice from the south is transported to the north by water. At that time, people put stew and rice together and had a unique taste. So it gradually developed into today's Bengrou dry rice. With the development of social economy, Bengrou dried rice has been continuously improved and innovated, and a series of dishes such as rolled tip/gluten, meat-heart meatballs/eggs have been added.

There are several characteristics in the production of bengrou dry rice: the ingredients must be fresh and tender pork belly; Accurate feeding, strictly weighing the main ingredients and ingredients used in the pot; The main ingredients and ingredients must also be made separately and cannot be confused; When cooking, you must use a deep sand jar made in Yixing, Jiangsu Province-you can't use metal utensils. Before using rice, sieve it first and then raise it, so there will be no sundries, and those half grains will be removed; Dry rice must be steamed thoroughly, and water must be appropriate. When you are in cook the meat, you must put strips of meat, gluten, peeled boiled eggs, cabbage heads or diced white bamboo shoots and seasonings into a retort and cook rice in another retort. When eating, meat and rice are taken out of two jars respectively. Dry rice grains are like jade, red in color, soft in texture, fat but not greasy, rotten but not muddy; The soup is salty and delicious, and it is a must. It's better to eat with pickles or tiger dishes or pickled peppers.