300g bamboo shoots, 250g taro, 1 crucian carp (about 400g), 600g lean pork, 6 honey dates, scallions, ginger, salt, MSG, cooking wine, and oil as needed. [Preparation] (1) Peel, wash, and cut bamboo shoots and taro into thick slices. (2) Boil the lean pork in water for 5 minutes...
Ma Ji Tea Soup is a local snack from Tianjin, originating in the late Ming Dynasty. Similar to prepared lotus root starch, the tea soup is mixed with other ingredients and comes in a variety of flavors. It has a pinkish hue, a delicate texture, and a sweet, smooth taste. It is available at Nanshi Food Street.…
Main ingredients: 400g chicken breast, 100g onion, 50g egg white. Seasonings: 15g cooking wine, 2g salt, 2g MSG, 20g sugar, 35g tomato ketchup, 30g wet starch. [Preparation] 1. Remove the tough outer skin and sinews from the chicken breast, slice it into thin flat pieces, and place them in a bowl…
Salt and pepper tofu ingredients: half a pound of firm tofu, salt and pepper. Method: Cut the firm tofu into small pieces, rub with a little salt, and marinate for 15 minutes. [Meishu China] Heat one bowl of oil in a pan until 70% hot, add the tofu, and deep-fry until golden brown on both sides. Remove and set aside. Pour out the oil from the pan,…
Mixed-flavor nuts are made by coating peanuts with a variety of seasonings and then deep-frying them. They resemble amber in appearance, are deliciously crispy, and blend sweet, salty, numbing, and spicy flavors into one, offering a rich and intense taste. …
The reed fields in Qilihai, Ninghe County, cover an area of 55,000 mu and produce over 30 million kilograms of reeds annually, making it the largest reed production base in the city. Locally referred to as the "iron-crop," these reeds serve as excellent raw materials for papermaking and weaving, and hold considerable economic value. …
Introduction to Small Mung Bean Pancakes: Freshly made small mung bean pancakes, wrapped around crispy stick-shaped deep-fried dough sticks (youtiao), fried until golden brown on both sides, spread with savory bean paste, sprinkled with chopped scallions, then folded in half. The pancake edges are soft, crispy, flaky, and delicious. Goose egg pancakes are even better—crack an egg onto the pancake as it’s being made, spread it over the surface, and once cooked, lift the edge, flip it, wrap around a stuffed flatbread, and enjoy the soft, tender, and aromatic flavors. Made fresh to order and best eaten hot, leaving a lingering taste in your mouth.
The Chinese savory pancake (Jianbing Guozi) is primarily made with mung bean flour, mixed into a batter. It is spread into a thin pancake resembling a lotus leaf, thin and soft as paper, then rolled up with a crispy stick-like fried dough (Chinese cruller), spread with sweet bean paste and fermented tofu, and sprinkled with scallions, sesame seeds, and other seasonings. Fold it in half and it’s ready to eat—fragrant and delicious. Adding an egg on top of the pancake makes it even...
The Fork Fire Cake has a history of three hundred years. Its ingredients include flour, vegetable oil, sesame seeds, prickly ash powder, salt, and food-grade alkali. The production process involves kneading crisp dough, mixing the dough, shaping the cake, and baking. During baking, the side with sesame seeds is placed face down in a hanging oven and baked over low heat until the layers separate. Then the other side is flipped and baked until golden yellow, followed by three rounds of sprinkling water.
Large Character Calligraphy
Ingredients: Perch, pork ribs, refined oil, cooking wine, MSG, salt, soybean paste, vinegar, soy sauce, Sichuan peppercorn, star anise, white sugar, scallions, ginger, garlic. Preparation: Clean and cut the perch into pieces; cut the pork ribs into sections and blanch them in water. Heat oil in a wok, stir-fry Sichuan peppercorn and star anise, add the perch pieces, pork ribs, and caramelized sugar, stir well, then add seasonings and braise.
【Ingredients】 1 whole chicken (about 1000g), 2 scallions cut short, about 100g shredded ginger. Seasonings: 25g light soy sauce, 15g sugar, 15g sand ginger powder, 30g fine salt, 15g wine. 【Preparation】 1. Clean the chicken, pat dry, and evenly apply a little light soy sauce...
Quick-boiled tripe is made from the tender parts of beef or sheep stomach, quickly blanched in boiling water and served with a variety of dipping sauces. It is fresh, crisp, tender, and rich in flavor—serving as both a soup and a dish, and is an excellent accompaniment to alcohol. …
Jingdong Pie: A halal food specialty. Features: golden in color, rich yet not greasy, fragrant and delicious.…
The “Mingshunzhai” Mixed Filling Sesame Cake is a famous local snack in the area. Its founder was Lü Fengxiang, who over sixty years ago ran a sesame cake shop called “Weiyi Zhai” at Pushanli on today’s Weilu Road. In 1925, Wang Shulun, a native of Shandong, became an apprentice at “Weiyi Zhai,” learning the craft from Lü Fengxiang. In 1927, Wang…
[Ingredients] 300g cooked shredded chicken, 100g shredded turnip, 50g carrot, 20g shredded onion, 4g leafy greens, 100g garlic peanuts, 3g fine salt, 5g sugar, 5g white vinegar, 10g ice water, 10g fish sauce. [Preparation process] 1. Soak the shredded turnip, …
200g cooked winter bamboo shoot meat. 150g shelled and deveined shrimp paste. 25g cooked ham minced. 1 egg white. 10g minced scallion. 2.5g MSG. 10g dry starch. 10g Shaoxing wine. 10g lard. 1.5g salt. [Preparation] Mince the shrimp paste, then mix in Shaoxing wine, MSG, lard, and egg white. Set aside.
Ingredients: Chinese cabbage, crab roe, shrimp, fish paste, water chestnut, lily bulb, green peas. Method: Mix crab roe, scallops, shrimp, and water chestnuts into a three-delicacy filling. Shape the cabbage into a Buddha’s Hand base and wrap the filling. Form the fish paste, lily bulb, and green peas into a lotus flower, steam together with the Buddha’s Hand, arrange on a plate and drizzle with glass sauce. Features: Salty, fresh, refreshing, simple and elegant in appearance.
Ingredients: Pork belly Method: Boil the pork belly, then deep-fry and drain off the oil. Place it in a red braising pot to color it red, slice it, and arrange it in a bowl. Steam for 40 minutes, invert onto a serving plate, and pour the braising sauce over the top. Characteristics: Dark reddish-brown color, salty and savory taste, with a rich fermented tofu aroma. …
In 2001, Ninghe County began trial demonstrations of Pacific whiteleg shrimp farming, which proved successful. Subsequently, the farming of Pacific whiteleg shrimp developed rapidly. By 2003, the total farming area in the county had increased to 19,567 mu, with a total output of 1,730 tons. The main farming methods included: high-density intensive pond culture, extensive culture in large water bodies, fish-shrimp polyculture, shrimp-crab polyculture, and membrane system aquaculture technology.