Laobian Dumplings
Laobian Dumplings are the most famous flavor brand food in the country. They have a long history of 170 years. The Laobian dumplings they produce are known for their thin skin and large fillings. It is well-known at home and abroad for its delicious flavor, richness and non-greasy taste, softness and easy chewing. After careful development by generations of famous masters, Laobian dumplings have now developed into more than 100 kinds of Laobian dumplings made with different methods such as seafood, meat, and vegetarian fillings, and various different grades of dumpling banquets have been developed. The reason why Laobian dumplings have long been famous is mainly due to their careful selection of ingredients, fine production, unique shape, and fresh taste. Its unique features are filling filling and skin making.
"Laobian dumplings are the best in the world" This is the banner written by the famous cross talk master Mr. Hou Baolin after he tasted it in person when he came to Shenyang in 1981 to perform. Laobian dumplings are well-deserved with a long history and unique flavor. They are known for their thin skin, large fillings, unique shape and mellow taste, and are among the best dumplings in Shenyang City.
The founder of Laobian Dumplings is Bian Fu. He moved to Shenzhou from Hebei in 1829. At the beginning, he only built a very simple stall commonly known as "horse shelf" near Ojin Bridge. They make and sell them at the same time, and the store name is "Bianjia Dumpling House". In 1870, Bian Fu's son Bien De Gui inherited his father's business and "technically upgraded" "Lao Bian dumplings". After special research, Bien De Gui changed the ordinary stir-fried filling to soup stir-fried filling to make it looser. It is easy to chew and delicious, forming a unique and unique flavor. From then on, "Laobian Dumplings" became an instant hit and became a well-known delicacy. In 1940, Bian Lin, the third generation descendant of Laobian Dumplings, moved Laobian Dumplings to the North Market, the busiest place in Shenyang at that time, which instantly made "Laobian Dumplings" famous throughout the Northeast. Laobian dumplings are not only famous throughout the country, but also famous overseas. When you come to Shenyang, you must try Laobian dumplings. Laobian Dumpling Restaurant in Shenyang
Shenyang Li Liangui Bacon Pancake was founded in 1842 and has a history of more than 160 years. At that time, it was opened in Lishu County, Jilin Province, and its reputation was prosperous. It mainly dealt in sauce meat, flatbreads and wine. Because Li's sauced meat is clean, rotten and fragrant, and the flatbread is soft, clear and crispy, Lishu Town is always full of customers and is very popular among the people. In 1937, Li Liangui's son Li Yao went to Siping City, Jilin Province to open a branch. After liberation, in 1950, Li Yao's son Li Chunsheng inherited the ancestral business and moved Li Liangui's bacon pie to Shenyang, a major town in the northeast, carrying a jar of old soup on his back. The business was booming. Since then, Li Liangui's bacon flatbread has taken root in Shenyang and has become a well-known unique flavor in Shenyang. In order to maintain the traditional characteristics of Li's bacon flatbread, Li Chunsheng is meticulous in the production and selection of ingredients. When he chooses pork, he does not use bloody neck or belly, and only uses fresh pork from the front groove to the ribs that is not fat or thin, with alternating fat and thin skin, and then rinses it with warm water and alkali, and soaks it in clean water for 6 to 10 hours. , to remove the bloody smell, then cut into cubes and stew in a pot. In summer and autumn, fennel is also added to make the sauce meat more delicious and thicker. At the same time, pour in the old soup, bring to a boil over high heat and stew over low heat. Turn the meat up and down, skim off the foam in time, and wait until the meat is cooked. Take it out when it is translucent, drain off the oil, dry it in a smoker and add brown sugar to smoke it. For the flatbread, add broth, salt and seasonings to the flour and mix it into a soft dough. The dough needs to rest for a long time. Roll it out and apply oil. Repeat rolling several times and bake it into a cake. Its characteristics are that the bacon is fat but not greasy, lean but not woody, has strong incense and red aroma; the flatbread is yellow in color and fragrant, soft inside and crispy on the outside with many layers. Now he succeeds Li Fuzhou, a master of Chinese cooking, a model worker in Shenyang, an outstanding member of the Communist Party of China, and the general manager of Shenyang Li Liangui Bacon Pancake Catering Center. He continues to carry forward traditional techniques and develops 12 kinds of bacon ingredients, and re-invents sweet noodle sauce according to modern tastes. Prepare it and adjust the texture with lotus seed and egg drop soup for a better taste. "Shenyang Li Liangui, incense and delicious"; "Big cakes rolled with bacon, the more you eat, the more you don't have enough" have become common people's jingles.
In 1913, Yang Yutian, a native of Hebei Province, went to Taonan, Jilin Province and created it. At that time, it was named Yang Cake. Due to the prosperous business of Yang's cake shop and its operations continued to expand, it came to Shen in 1950 after liberation. In order to improve the single business variety, chicken cakes with chicken silk flower caps were added. From then on, Yang's hanging oven cakes and chicken cakes became famous all over the Northeast. Yang's hanging oven cakes use warm water to knead the dough. The temperature of the water and the amount of salt increase or decrease with seasonal changes. After the cake pieces are rolled out, they are baked in a charcoal oven, grilled on the top and baked on the bottom, and then baked completely. The finished product is round in shape and flat in color, in the color of tiger skin, with distinct layers, burnt on the outside and tender on the inside, fragrant and delicious.
Chicken cake is cooked with minced meat, fresh mushrooms, fungus and dried shrimps, thickened with soup, poured on top of the chicken cake to make it look like a flower hat, and then the chicken is torn into thin shreds and placed on top, and served with cakes, which has a unique flavor. The braised fresh cake is tender, fragrant and mellow, and when eaten with chili oil and minced garlic, it is the icing on the cake and has a unique flavor.
Shenyang Huitou
According to legend, during the Guangxu period of the Qing Dynasty, a family named Jin opened a sesame cake shop in the north gate of Shenyang to make a living. Because of poor management, business has been bad. One day, it was the Mid-Autumn Festival, and the business was even more sluggish. At noon, no diners came to the door. The shopkeeper was at a loss, so he took out a few copper coins from the iron box, bought some beef and took it home, chopped it into minced meat, and rolled out the sesame seed noodles into thin sheets. Wrap them up in folds and prepare them for the holidays. At this time, a police officer suddenly came in from outside. When he entered the store, he saw that the food baked in the pot had a novel shape. Once he tasted it, he tasted very good. The messenger immediately told the shopkeeper to bake another box and send it to the hotel. After eating, everyone cheered in unison. After that, this kind of food became famous for a while. Officials and people rushed to buy it, and the business was booming day by day, so it was named "Huitou".
The century-old restaurant Xieshunyuan is famous for its signature dish Huitou. After several generations of inheritance and development, Xieshunyuan Huitou has become one of the symbols of Shenyang cuisine.
The meat culture has always been an important part of Northeastern food culture. As early as the Qing Dynasty, Emperor Taizong of the Qing Dynasty renamed Shenyang "Shengjing" and introduced the Manchu culture of altar meat. Shengjing altar meat became popular in Shenyang, and it also became a must-have delicacy for palace festivals.
The inheritor of Shengjing Gourmet Jiatan Meat House is keen on protecting Chinese food culture. He inherits traditional Chinese cooking skills and completely retains the Manchu cooking method of Tan Meat. The meat is not greasy, tastes good, and is rich in nutrients. It is the most authentic Northeastern meat. In the early 1990s, the first Shengjing Food Jiatan Meat Restaurant was located in the Iron Pavilion in the snack street at the south gate of Bayi Park, Heping District. It is extremely popular, with dozens of people queuing up just to eat a portion of meat and rice. After eating it, everyone raised their hands and praised it! In order to inherit Shengjing Tan Pork and inherit Shengjing's gourmet cuisine, in recent years, we have conducted in-depth investigations and visited the major masters of Northeastern Tan Pork, studied and researched and developed, and finally made the "China's No. 1 Tan Pork", which has been lost for more than a hundred years, the classic method of Tan Pork once again. Go among the people and make the imperial meat available to the common people. Nowadays, many distinctive dishes have been added: Shengjingtan Pork, Braised Pickled Cabbage, Spicy Dried Tofu, Steamed Pork Blood, Sixi Meatballs, Secret Herring, Self-stuffed Blood Sausage, Braised Fatty Intestines, various stir-fries and stews, rice and beans The various dishes including rice are excellent.
In 1634, Emperor Taizong Huang Taiji of the Qing Dynasty renamed Shenyang "Shengjing". The imperial dining room in the palace selects five-flowered three-layer meat and lean meat, and cuts it into six-square pieces, evenly and neatly. After stir-frying, add various seasonings such as green onion, old ginger, fermented bean curd juice, etc., and put it into a special large altar in front of the imperial dining room and simmer over a slow fire. The emperor loved it so much that the authentic Shengjingtan meat got its name.
It is said that the emperor was used to the way of eating altar meat in the palace, so he asked the imperial dining room to study the method of making altar meat with new flavor. This gave the kitchen of the imperial dining room a headache. Later, I heard that there was a young man among the people who made altar meat. He is a unique person, and the people call him the number one altar in Shengjing. The head chef personally invited him to cook meat for the emperor.
The emperor once tasted the meat cooked by him and praised it repeatedly, calling it the best delicacy in the world. He summoned the young man to be the royal chef and gave him the reputation of being the best meat in the world. Later generations continued to record that later, the chef in the imperial dining room who prepared the altar of meat wanted to return to his hometown to observe mourning for three years because of his mother's death. And the meat on your altar is also the best in the world. You are very filial, and I have given you the best filial piety in the world. Your meat altar is the altar of filial piety. This story was mostly eulogized by later generations. Later, the two theories of altar meat, Zhongtan and Litan, arose among the people.
In short, the No. 1 Tan in the World is the most famous way of making Shengjing Tan Meat and is the representative of Shengjing Tan Meat.
Shengjingtan Pork has a history of more than 100 years and is the most distinctive Northeastern delicacy. As the successor of Shengjing Tan Pork, Shengjing Meishijia strictly follows traditional Manchu craftsmanship and adheres to the brand concept of "inheriting culture and putting people first" to create the most authentic Northeastern Tan Pork, bringing the healthiest and most delicious food to our customers. The most profound Northeastern cuisine.
Shengjing Meijia regards "pioneering innovation and continuous self-improvement" as the core spirit of brand development, constantly learning and enriching its own food culture and content, and bringing diversified food experiences to customers.
Shengjing Meijia focuses on brand development, actively promotes the brand principle of "healthy, environmentally friendly, caring for the environment", pays attention to China's development, and is committed to the general trend of China's development and enterprise reform, with the goal of "becoming in line with China's new "The most progressive new food brand of the times" is the belief of its own brand.
In recent years, Shengjing Meijia has actively collected customer feedback information, progressed with the times, continued to innovate, and created products that are most suitable for consumers. It is the humane, scientific and traditional cultural connotation of Shengjing Meijia that continuously injects energy into the development of the brand, prompting the brand to develop rapidly and become a leader in the food industry.
Majia Shaomai is a special Hui snack in Shenyang. As early as the first year of Jiaqing in the Qing Dynasty (1796), it was founded by Ma Chun and has a history of more than 200 years. There were no stores at that time, so people just pushed wheelbarrows to and from the bustling markets, making and selling at the same time. Majia Shaomai is very popular among the masses due to its strict selection of ingredients, fine production, good taste and beautiful appearance. In the eighth year of Daoguang reign of the Qing Dynasty (1828), Ma Guangyuan, son of Ma Chun, opened two simple stores outside the Xiaoximen blocking wall, named Majia Shaomai Restaurant. Since then, the business has been busy and famous far and wide. After several changes, it was finally located in Xiaobeimen Lane in 1961, which is now the Majia Shaomai Restaurant. Ma Jiting, the fifth generation descendant of the Ma family, served as technical director. The uniqueness of Majia Shaomai: blanch the noodles in boiling water to make them soft and chewy, use rice flour to make the noodles loose and non-sticky, and use three parts of the beef such as the three forks, purple lid, and loin oil to make the stuffing, which is fresh and mellow. The filling requirements are strict, the beef fascia must be removed and then minced; soak it in water, add seasonings and mix well without stirring, resulting in a sparse "shui-shui filling", which does not leave a large tassel when wrapping, and looks like a wooden fish. When mature, the skin will be shiny, soft and chewy, the filling will be loose, and the flavor will be good. Its appearance is like a blooming peony, which makes people salivate.
Since the reform and opening up, Majia Shaomai, under the leadership of Mr. Ding Fuchang, general manager, national senior technician, national judge, has successively won the Shenyang Top Ten "Best Flavor" Food Award and the Liaoning Provincial Halal Grand Prix. "Gold Award for Premium Flavor". At the same time, it enjoys many titles such as "Chinese Famous Snacks", "Shenyang Famous Flavor Products" and "Famous Flavor Stores".
Korean Sita Cold Noodles are made with a fresh-to-eat and fresh-pressed process. They have a soft, chewy, spicy and refreshing texture. The Xita Cold Noodle Shop is like the big canteen you go to. You can exchange your tickets at the window and serve the noodles by yourself. You have to speak at the top of your voice, otherwise you will definitely not be heard. "Xita Cold Noodles" is the best cold noodles in Shenyang. Sita Cold Noodles are a Korean specialty. They are freshly pressed cold noodles. They are made from flour and starch. They are squeezed and pressed into boiling water. They are scooped up and served with a specially made cold noodle soup. You can sprinkle them on top to suit your personal taste. Special chili powder. Cold noodles are hard yet soft, cold noodles are hard yet soft, and cold noodle soup is cool and refreshing. A bowl of it in winter will be cool to the bottom of your heart and warm in your heart; a bowl of it in summer will relieve the heat and quench your thirst. Adding some spicy cabbage makes it even more special. The West Tower Cold Noodle Shop is packed with people every day. If you want to enjoy a bowl, you may have to wait in line for a while. The taste is indeed different and it is well worth a visit. The most authentic one is in the West Tower on Shifu Road.
The famous Cold Noodles in Xita is always crowded no matter spring, summer, autumn or winter. When eating, add a big spoonful of chili powder to bring out the flavor. Then there are the Korean side dishes, which are all kinds of side dishes that go well with wine. Most people like to mix freshly cooked cold noodles with kimchi, a big spoonful of chili powder, and white vinegar before eating. It goes great especially with dog meat. The chili noodles and various mixed vegetables are also delicious. It is a restaurant with a winning taste.
Laoshanji Haicheng Pie is a traditional snack in Shenyang City. It was founded by Mao Qingshan in 1920 on Huoshen Temple Street in Haicheng County, Liaoning. Mao's famous mountain was named Laoshanji Pie Shop after taking the word "mountain" from it. It moved to Shenyang in 1939. Haicheng pie, mix the noodles with warm water, and choose pork or beef as the mandarin duck filling. More than ten kinds of spices are cooked, and the juice is poured into the stuffing to develop its flavor. The vegetable filling changes with the seasons, and can be prepared with beans, leeks, cucumbers, green peppers, pumpkins, celery, cabbage, etc., so that the meat and vegetables of the filling are suitable and the thickness is suitable. High-end products also include shark's fin, sea cucumber, prawns, scallops, and chicken. After adjusting the stuffing, the taste is even more delicious. The finished pie is round and yellow in color, with crispy and tough skin, tender filling and overflowing fragrance. Served with garlic paste, chili oil, mustard paste, etc. for dipping, it is more delicious and palatable. It is served with eight-treasure porridge, which is refreshing and delicious with a unique flavor.
The restaurant located on the west side of the Shenyang Forbidden City is famous for its Manchu cuisine white meat and blood sausage in the vast area of ??Baishan and Heishui.
Its predecessor was the original Jixing Restaurant near Kuixing Tower on Xiaoheyan. It mainly dealt in Northeastern local dishes. Later, the addition of white meat and blood sausage made this restaurant famous. In 1872, Na Jiyou, the Manchu chef of the restaurant, opened a restaurant specializing in white meat and blood sausage in Dadongmen, and named it Najia Restaurant. Because of his careful selection of materials, careful production, and meticulousness, his reputation is getting higher and higher. His white meat must be made from freshly slaughtered fat pig ribs, seasoned with white water, boiled over high heat, then reduced to low heat to simmer thoroughly so that the fat is not greasy. His blood sausage must be made with freshly slaughtered pig blood, adding an appropriate amount of water and seasonings, and stuffed with new pig intestines. It has a fresh and rich taste. The white meat blood sausage is dipped in garlic paste, chive flower sauce or chili oil and other seasonings, and the taste stays on your teeth and cheeks for a long time. Especially in the severe winter, if it is cooked with shredded sauerkraut, the soup will be crispy with fresh vegetables, which is very effective in repelling the cold and generating warmth. In 1914, the descendants of the Na family inherited the ancestral business and renovated the entrance hall of Nawan Pavilion. It became a famous restaurant that was very popular in Fengtian at that time, and dignitaries often visited it. In 1931, the Japanese invaders occupied Shenyang, and the restaurant's business became increasingly depressed and it tended to close down. In order to maintain their ancestral business, the Na brothers moved the restaurant to Beijing. After liberation, the government invited the elderly Na Wengui back to Shenyang in 1957 to reopen the restaurant in order to restore the unique flavor of Northeast China.
Song’s Wonton Restaurant was once very popular at the south gate of Bayi Park in Heping District. Dozens of people queued up just to have a bowl of wontons. The restaurant was quite picturesque. Song's wonton varieties are small but refined, with fish and seafood fillings having unique flavors. The wontons are all freshly made and cooked. Now Songjia Wonton has another branch on Tainan Street.
Roast beef: Remove fascia and fat from fresh beef, cut into slices, add vinegar, soy sauce, minced garlic, sugar, pepper, monosodium glutamate and sesame oil and mix well. Prepare soy sauce, minced chili pepper and white sugar. , white vinegar, minced coriander, and garlic seasonings are divided into small bowls. Place the charcoal stove in the center of the table and put an iron grate on it. Use chopsticks to pick up the meat slices and place them on the grate to cook. Dip in the seasoning and eat. The outside will be charred and the inside will be tender and crispy. Savory and spicy. Da Gao: Da Gao is made of soaked and steamed glutinous rice, placed on a chopping board and beaten into a cake shape with a mallet, with bean paste filling in the middle and white sugar. It is sweet and delicious.
Old man Zhang Jiuli is originally from Laizhou, Shandong. When he was young, his family was poor and he grew up eating food from hundreds of families. When he was sixteen years old, he came to Qingdao alone and became an apprentice. With that tenacity and carefulness, he developed a skill in making roast chicken early on. Later, as a large number of people moved to Guandong, they settled in Shenyang and found a job. In 1982, with the spring breeze of reform and opening up, Zhang Jiuli, who was already in his sixties, could no longer sit still. He was born to be strong, and in order to make his family's life better, he returned to the business he had been doing since he was young - processing roasted chicken. When it first started, Mr. Zhang Jiuli could only take a few relatives from his hometown to build three simple houses on an abandoned open space. In this way, a temporary small workshop was born. Although it is a small workshop, Mr. Zhang Jiuli does not relax the management of every process at all. From live chickens to finished chickens, seven processes are strictly followed one by one. The ingredients are sufficient, the chicken is well cooked, and the flavor penetrates right through the chicken bones. Judging from the appearance of the roasted chicken, the chicken is golden in color, the body is complete and beautiful, and the meat is rotten but still in shape. Boil the chicken. The weight has to be reduced, which also requires labor and cost. In this regard, Zhang Jiuli said: "Business is all about credibility, and you can't be a profiteer." He has said this and done it for many years. Dadongmen Market, the roast chicken shop that originally used pushcarts as shelves and covered with glass cabinets, gradually attracted many consumers. Product sales have also gradually increased, from a dozen pieces a day at the beginning to dozens a day, and now the daily sales volume is about two thousand. Zhang Jiuli's roast chicken specialty stores with unified logos have caught the attention of consumers.
Big Stage Mahua was originally called "Zhang Mahua" and was founded by Zhang Xingde in Huangsha Tuozi Village, Tai'an County in 1926. In 1941, Zhang Xingde led his family to Shenyang and opened a twist workshop in Xiaodongmenli. Soon his son Zhang Hanyu took charge of the business, and in 1948 it moved to the vicinity of the Grand Stage Theater. Because of its unique flavor, people gradually called it the Big Stage Mahua. In the memory of the old people, the crispy big stage twists are unrivaled in today’s delicacies. At first, the sales point of Da Stage Ma Hua was at the entrance of the alley on the west side of Da Stage. Later, as the business boomed, Da Stage Ma Hua began to have its own store and no longer sold it at a stall. An old man nearby recalled: "At that time, everyone was queuing up to buy twists. How crispy was this twist? You might not believe it. A piece of twist fell to the ground within half a meter and broke."
Equally famous as Da Stage Mahua is Da Stage Fried Cake.
It was created by the three brothers Zhao Dianfeng in 1945. It is crispy on the outside, soft on the inside, sweet in color and fragrant. It is a brand-name flavor food that is very popular among customers. It is named after it is sold near the big stage.
In 1989, Liu Xin, a 24-year-old stevedore at Shenyang Fuel Company, was "unfortunately" laid off. Since Liu Xin was a "cooking expert", in order to make ends meet, Liu Xin and his wife spent all their money and opened a cold noodle restaurant on Taiyuan Street. As soon as this small shop named Linyuan Cold Noodle Shop opened, it attracted customers from all over the world with its affordable prices, cleanliness and enthusiasm. One day, when Liu Xin was walking on the streets of Taiyuan, he heard two people walking in front of him say: "Go to Linyuan to eat small potatoes." Liu Xin opened a cold noodle shop, but they said they wanted to eat small potatoes, which made Liu Xin very happy. Great inspiration. He learned that his "little potatoes" were popular. The next day, Liu Xin changed the name of Linyuan Cold Noodle Shop to "Little Potato" Pickles Restaurant.
Small potatoes are a specialty of Northeast China. They are much smaller than ordinary potatoes, but their fragrance and nutritional value are much higher than that of large potatoes. Because this variety has a high yield, many people plant it. The careful Liu Xinhui immediately targeted it. Liu Xin visited and inspected various places and collected folk techniques for cooking small potatoes. After careful consideration, he researched and prepared a small potato stew juice using a variety of medicinal materials, and added soy sauce, pork belly, coriander, etc. to stew. The dish "Small Potatoes" has the characteristics of Northeastern large-bowl dishes, and its taste is absolutely delicious than Northeastern large-bowl dishes. This dish became an instant hit as soon as it came out and was warmly welcomed by people. It is often seen that customers stand outside the store waiting for a table to eat. Later, Liu Xin took small potato pickles as the leader, selected vegetables that people often eat in daily life as the main ingredients, highlighted the characteristics of rich color, rich flavor and palatable salt aroma, and used cooking methods such as sauce, stewing, mixing and stir-frying to produce There are 150 varieties of small potato pickles in five categories. "Little Potato" fascinated all the customers, and there was a catchphrase: "Can't get enough of the delicious food, Shenyang Little Potato." For a time, the Little Potato delicacy became popular in Shenyang, and business was booming.
In Shenyang, chicken-flavored noodles and chicken racks are very popular snacks among diners.
Shenyang’s chicken-flavored noodles have always been very popular. The reasons are, firstly, the taste is good, and secondly, the price is cheap. In Shenyang, there are three chicken-flavored noodle shops with the most famous names: Minyijia, Laojia, and Xujia. In the late 1980s, Xujia Chicken Flavor Noodles and Old Four Seasons Noodles Restaurant appeared in Tiexi District and Shenhe District respectively. Both of these two noodle restaurants specialize in chicken racks and hand-pulled noodles. Once these two noodle shops were launched, they were welcomed by their respective fans. Developments mushroomed. At that time, I felt that a bowl of noodles with some stewed vegetables would make a good meal. The noodles are rich in oil and water, so you can feel full with just one bowl of noodles. The chicken racks and Laotang dried tofu are very popular and delicious. It will be very satisfying to have a bottle of beer. The price is also more affordable and suitable for low-income working groups who do not have high dietary requirements. So there were a lot of diners at that time.
Later, another "Minyijia" appeared in Tiexi District, and its reputation quickly rose to the top. The earliest name of "Minyijia" is "Renren Chicken Flavor Noodles". It is said that it was originally derived from the Xu family. From the earliest "Renren Chicken Flavor Noodles" to today's "Minyijia", this flavor has been popular for nearly 20 years, and this noodle shop is well-known. At that time, many people in Tiexi District loved to eat this snack and received rave reviews. Their chicken racks and Laotang dried tofu are delicious. People say that the food at this restaurant tastes "authentic", the soup is "thick" and the noodles are "smooth and chewy".
Tepplate chicken rack is a special snack in Shenyang. The chicken rack is made by removing the chicken skeleton. The washed chicken rack is seasoned with salt and other seasonings and placed between two large iron plates. It squeaks and smells fragrant. Fry the chicken bones until fragrant, add salt and chili, and it's ready to eat. In the summer for many Northeastern people, a chicken stand and a bottle of Snow Beer are enough for a meal. It makes you look very delicious and greedy.
Lao Mrs. Gao Tanghulu was founded in 1993 by its founder Lao Yanzhi. The reason why it is called "Lao Mrs. Gao" is to express Mr. Lao Yanzhi's filial piety. "Lao is my father's surname, Gao." It’s my mother’s surname, so the reason why I call it ‘Lao Gao Mrs.’ candied haws is actually a way for me to fulfill my filial piety.” Lao Yanzhi said bluntly that in the first three years when “Lao Gao Mrs.” was put on the market, if anyone wanted to buy it. It is impossible to buy more than 50 pieces of Mrs. Gao’s candied haws. “At that time, I was worried that others would mess up the brand, so if anyone wanted to buy in bulk, I would deliver the goods myself.
"Because Lao Yanzhi's candied haws adopts modern technology, it uses a non-incision method to remove the core and fruit head, and fills in various fillings. It is also double-packed with glutinous rice paper and plastic sealed bags to avoid dust and bacteria. , coupled with large-scale production and brand management, it quickly occupied the Northeast and North China markets. In 1997, Beijingers would never have imagined that the Tanghulu, which had been popular at home for many years and had been composed and dramatized, would now be so popular. The strong impact of an "old lady". This "old lady" is the famous Shenyang "Lao Gao Mrs."
Shenyang Zhongjie Bingdian City is an old and young company. It appeared in a cold drink shop in Shenyang Zhongjie in the late 1980s and 1990s, and the ice cream products made there were very popular. A pity. A kind of ice cream with exquisite taste, mellow taste, excellent taste and large size, is affectionately called "Zhongjie Daguo" by the people. "Zhongjie Daguo" has won the reputation of Shenyang for its excellent quality. In 1997, the leadership team of Zhongjie Bingdian City proposed a new development strategy for Bingdian City, ending the production and operation mode of front store and back factory, and made Zhongjie Bingdian City a synonym for ice cream products. Jie Daguo has gone out of Zhongjie and Shenyang, and is sold well in Liaoning, the three northeastern provinces and even all over the country. After several years of unremitting efforts, Bingdian City has developed into a large-scale professional cold food enterprise with advanced production technology and modernization. Mechanical equipment and senior professional technicians and management personnel. The company is now composed of Xia Tian Cold Food Factory, Fangda Sao Food Factory and Zhongjie Bingdian City chain stores throughout the province. Years of production and operation practice have accumulated a unique ice cream culture. , well-known inside and outside Shenyang.
There is a very impressive temple in Dabeiguan, Shenyang, called Bawang Temple, also known as Dafa Temple. There is a well in front of the temple. The water in the well is clear and sweet, with a sweet taste. This is the "No. 1 sweet spring in Northeast China" that is famous in the three eastern provinces. It is said that Emperor Qianlong liked to use the well water of Bawang Temple to make tea. He often ordered people to send the well water all the way to the Forbidden City for him to drink. In 1920, Shuanghe, Beijing. Zhu Shouchen, the owner of Sheng Brewery, made a special trip to Shenyang from Beijing, rented more than 3 acres of "incense land" west of Qingquanjing of "Bawang Temple", and established the "Fengtian Bawang Temple Soda Drink Factory". In 1922, Zhang Huilin, Jin Zhechen, Gao Rongjiu and others. Rented 52 acres of "incense land" in front of "Bawang Temple" and established "Fengtian Bawang Temple Soda, Beer, and Soy Sauce Co., Ltd." The company has a construction area of ??about 7,000 square meters, an investment of 320,000 yuan, and an annual production capacity of 10 sodas. More than 10,000 boxes, 48 ??bottles per box, 100,000 boxes of beer, 18 bottles per box, and 5 million kilograms of soy sauce. As an emerging national industry, the company has been favored by people for its excellent product quality and has greatly resisted Japanese beverages. In order to awaken the people to boycott Japanese goods, promote domestic products, and develop Chinese national industries, the company also extensively collected trademark patterns and finally adopted the "Jinduo" brand as the trademark for soda drinks and beer as Shenyang's national industry. The representative of a Chinese beverage brand fighting against Japanese economic aggression. In 1931, after the "September 18th Incident", the Hachioji Company was occupied by Akiichiro Yoshino of the Japanese Showa Chamber of Commerce and changed to "Fengten Hachioji Brewing Industry Co., Ltd." After the Japanese invaders occupied the company, they continued to produce soda drinks and soy sauce, but changed the production of beer to sake. In 1945, the original shareholder Jin Zhechen and others formed a unified takeover committee to take back the Hachioji Soda Drink Factory at the current price. After the liberation of Shenyang, the state redeemed the Bawangsi Soda Drink Factory in accordance with the redemption policy implemented for national industries and commerce. Since then, the Hachioji Soda Factory has finally returned to the hands of the government and the people.
A very popular candy, a specialty of Shenyang, which was once popular all over the country in the early 1990s. It is usually a must-have candy during the Spring Festival. The packaging is plastic paper with colored strips, and the face of inventor Lin Ruifeng is printed on the front. Bulaolin candy is a candy exclusively created by "Northern sugar master" Lin Ruifeng based on the exquisite sugar-making technology and experience he has learned throughout his life. It is the flagship product of the Bulaolin series of candies. This product has a history of twenty years since its birth in 1988. The ingredients are of high quality, the craftsmanship is exquisite, the taste is mellow and smooth, and the aftertaste is sweet. It has become popular all over the country and won numerous awards in the past 20 years. It is one of the hometown specialties that Shenyang people are proud of.
There are many famous snacks in Shenyang, such as Gaolou Fragrant Chicken, Zhaijia Donkey Meat, Panjia Elbow, Yanminghuo Ladle, Xiguan Open Pie, Four Seasons Noodles, Manlu Dumplings, Daqinghua Dumplings, Bao Fayuan's four unique dishes, Yuanweizhai roast duck, Sanhesheng steamed buns, Xinxiang steamed buns, etc., as well as the Baidu barbecue that has emerged in recent years.
Since Shenyang is the central city in the Northeast region, it also has a collection of delicacies and snacks from surrounding areas, and the taste is even better. The more common ones include Tieling beef barbecue, Fushun spicy mix, Jinzhou meat skewers, Liaoxi pancakes, Taian stewed goose, etc.