Canal Flavor Banquet

Canal Flavor Banquet

　　As a prosperous canal city, Linqing saw the convergence of diverse culinary cultures. The imperial tours, refined tastes of officials, and extravagance of wealthy merchants spurred the development of the local food industry, giving rise to a unique Hui-Han canal culture cuisine with distinctive Linqing characteristics. The dishes use exquisite ingredients, feature refined preparation, and incorporate flavors from all regions, while the variety of snacks is abundant. Linqing soup is renowned far and wide, with the saying “One sip of Linqing soup, and you won’t want to leave.” Emperor Qianlong of the Qing Dynasty stopped in Linqing multiple times during his southern tours, where he admired the bustling markets and tasted canal delicacies, leaving behind the praise, “Linqing by the canal, the wealthiest in Qizhou.”

　　In recent years, Linqing’s culinary professionals have inherited, excavated, and innovated traditional cooking techniques, drawing on methods from other regions to create a unique Canal Culture Flavor Banquet cuisine. It has earned the reputation of “Eat in Linqing” in the surrounding areas.

　　Canal Flavor Banquet

　　Sixteen hot dishes:

　　1. Canal Buddha Jumps Over the Wall: Buddha Jumps Over the Wall is a famous dish from Guangdong, but Canal Buddha Jumps Over the Wall originated from the Chaoguan Mantanxiang. After tasting the Chaoguan Ding’s Mantanxiang, the head of the customs found it delicious, then added seafood and mountain delicacies, and slow-cooked it over charcoal, creating a delicious dish. A Guangdong official who came to serve as prefect tried this dish and couldn’t help exclaiming: “Buddha Jumps Over the Wall.” Because its flavor is rich and distinct from the Guangdong version, it was named Canal Buddha Jumps Over the Wall. Emperor Qianlong praised it highly after tasting it.

　　2. Examination Hall Smoked Fish: Linqing had an examination hall, which usually served as an academy. In their spare time, students fished by the river, catching fresh silver carp and having them smoked by restaurants using sawdust from fir wood. The resulting dish was loved by scholars for its aroma. There was a saying, “For smoked fish, go to the Examination Hall.” The dish has been passed down to this day and has become a famous canal dish of Linqing.

　　3. Xie Family Smoked Pigeon: “Among birds that fly, pigeons and quails are the best.” Pigeons are inherently a delicacy. Xie Zhen, a great literary figure of the Ming Dynasty and a native of Linqing, was honored as one of the “Later Seven Masters.” He particularly loved eating pigeons. Traveling the world as a poet in plain clothes, he acquired the technique for making smoked pigeon, which became the signature dish of the Xie Family Restaurant. Later generations called it Xie Zhen Smoked Pigeon. In Linqing, serving “Xie Family Smoked Pigeon” to honored guests and relatives has been a tradition to this day.

　　4. Huitong Stewed Pork Tenderloin: During the Yongle era, when the Huitong River was dredged, Elder Bai Li came to Linqing for inspection. To improve the canal transport capacity, he excavated the southern branch of the canal. Due to his advanced age and poor teeth, he loved stewed pork tenderloin the most. Later, when the canal was opened, Elder Bai Li was credited with the most effort, bringing prosperity to Linqing. The stewed pork tenderloin he often ate was called Huitong Stewed Pork Tenderloin, symbolizing the idea of “everything connecting smoothly,” and the name has been passed down to this day.

　　5. Qingyuan Cloth Bag Chicken: Emperor Qianlong of the Qing Dynasty once summoned famous chefs from across the country to the capital to present their signature dishes. A chef surnamed Shen from Linqing, Shandong, made this dish and received Qianlong’s praise. Linqing was anciently called Qingyuan, and because the filling was inside the chicken, Qianlong named the dish “Qingyuan Cloth Bag Chicken.” In the early days of the War of Resistance, Song Zheyuan, commander of the 29th Army, stopped in Linqing on his way to Nanjing and specially ordered this dish at Yushanlou. After eating, he praised it highly and took it with him southward.

　　6. Academy Stir-Fry: Made by lightly stir-frying seasonal vegetables. As the saying goes, “The poor focus on literature, the rich on martial arts.” Those studying in academies were mostly from humble backgrounds, but influenced by the sage’s teaching that “food should be refined,” even vegetarian dishes were prepared with care for color, shape, and taste, gradually becoming popular and turning into a local specialty.

　　7. Huilian Braised Pig’s Head: Linqing is the setting of the story “-”. The book mentions how Song Huilian could roast an entire pig’s head with just one stick of firewood until the skin peeled off and the meat became tender, fragrant and rich in five flavors, winning the favor of the Ximen family. Modern science shows that pork fat, when simmered over low heat for a long time, produces large amounts of unsaturated fatty acids, which help soften blood vessels. Thus, braised pig’s head has also become a famous dish.

　　8. Duzhanlou Beaten Shrimp: Beside Aotouji is a restaurant called Duzhanlou, meaning “to monopolize the first place,” and indeed its business thrived. Its beaten shrimp is uniquely prepared, soft, smooth, tender, and fresh—making it a famous dish of Linqing.

　　9. Chaoguan Mantanxiang: A stewed dish, created by the soldiers guarding the Chaoguan customs in Linqing. At the time, the soldiers had generous incomes and paid attention to food and drink, but due to time constraints in inspecting goods and releasing ships, they often ate cold meals. So the soldiers put chicken, duck, fish, and meat into earthen jars, simmered them over charcoal, and could eat hot meals at any time. Later, the ingredients and side dishes were continuously improved, and it gradually spread, becoming known as Chaoguan Mantanxiang.

　　10. Pot-Baked Chicken: One of Linqing’s unique delicacies, it is made from the simplest ingredient—eggs—and through complex processing, becomes an incredibly delicious dish that is crispy outside and tender inside. Having been passed down for over 400 years, it remains popular with diners. Creating the most delicious food from the simplest ingredients is a true reflection of how well Linqing people can eat.

　　11. Weishui Duck: During the Ming and Qing dynasties, the canal water in Linqing was crystal clear, with numerous ponds throughout the city teeming with fish and shrimp, lush aquatic plants, and widespread duck farming. In traditional Chinese medicine, duck is considered sweet and mild, with high nutritional value, suitable for all seasons. Stewed Weishui Duck became a nourishing dish for scholars, farmers, workers, and merchants.

　　12. Wenshui Autumn Crab: In the Yongle era of the Ming Dynasty, when the Huitong Canal was reopened to revive canal transport using water from the Wenshui River, Huitong was also called Wenshui. Every autumn, with clear skies, a forest of white sails, and grain ships gathering, Wenshui Autumn Sails became a scenic sight in Linqing. At this time, the crabs in the river were at their plumpest. Wenshui Autumn Crabs became a delicacy of the time, though only the wealthy and powerful could enjoy the large ones since there was no artificial farming. “Linqing by the canal, the wealthiest in Qizhou” was Emperor Qianlong’s praise for Linqing after eating autumn crabs. Though the canal water dried up, the method of making Wenshui Autumn Crabs has been passed down.

　　13. Wusong Mixed Salad: East of Linqing city stands an ancient Ming pine tree with leaves in five colors—a unique sight and one of Linqing’s Sixteen Scenic Spots, “Ancient Pine in the Eastern Suburbs.” Descendants in the Qing Dynasty imitated the shape of its leaves to create this dish, which became a refreshing delicacy at Linqing banquets.

　　14. Gold-Wrapped Silver: A commoner’s dish. Linqing uses canal water to make tofu that is white, tender, sweet, and nutritious. Tuo Ban Tofu is famous worldwide. Sliced tofu cooked with eggs turns golden and crisp on the outside, white and tender on the inside. The dish is called Gold-Wrapped Silver, symbolizing wealth and prosperity, and is a dish enjoyed by both young and old in Linqing.

　　15. Jinyuan Lotus Root Parcels: During the Ming and Qing dynasties, Linqing had abundant water sources and grew many lotus roots. Lotus root parcels stuffed with meat and then deep-fried were an essential festive dish for common people, symbolizing reunion, happiness, and prosperity. They were a must-have at wedding banquets, symbolizing a perfect match. The fried lotus root parcels later entered high-end banquets. A chef named Jinyuan at Duzhanlou in Linqing was famous for making them, and because the parcels looked golden, they were named after him.

　　16. Glass Steamed Buns: Outside the Yongqing Gate of Linqing’s brick city, by the canal, there is an ancient Yuan Dynasty well called the “Glass Well.” Next to it was a small shop that sliced steamed buns into strips, deep-fried them, then cooked sugar in clear oil and coated the buns with it. Once cooled, the coating became translucent and glass-like. The shop being next to the Glass Well, it was called “Glass Steamed Buns.” Sweet, fragrant, crispy, and delicious, they can be served as a dish or a delightful dessert, making them a great choice for Linqing people to entertain guests or visit relatives.

　　17. Linqing Soup: At Linqing banquets, soup is essential. Linqing soup is clear, fresh, and leaves a lasting aftertaste. Every guest who has visited our Linqing has been amazed by the soup. Some guests have praised it like this: “To visit Linqing without drinking the soup is a real pity. One sip of Linqing soup, and you won’t want to leave.”

　　The academic master Ji Xianlin highly praised Linqing soup in his essay “A Trip to My Hometown.” When celebrating his 90th birthday, he once tasted these six soups: Milk Soup with Radish, Clear Soup with Walnut Waist, Clear Soup with Cucumber, Tofu Soup, Winter Melon and Dried Shrimp Soup, and Persimmon Cake Soup.

　　Staple Foods

　　Linqing Shi Xiang Noodles originated from a popular staple in Linqing, the “Warm Noodles” mentioned in the novel “-”. The Shi Xiang Noodles created by Linqing Hotel inherit the traditional preparation method but boldly innovate. The production process is meticulous, with a wide variety of vegetable garnishes—using over 18 different ingredients—and the selection changes with the seasons. The noodles are smooth, tender, vitamin-rich, and well-balanced, aligning with modern healthy eating habits. Zhang Gaoli, former Secretary of the Shandong Provincial Party Committee, once remarked: “Only Linqing can make noodles this delicious.” Currently, the Canal Shi Xiang Noodles from Linqing Hotel have applied for brand registration with the State Administration for Industry and Commerce.

　　Hand-Torn Pancake is one of the unique specialty noodles created by Linqing Hotel. Made from locally produced high-quality flour, the dough is mixed with oil, rested, and divided into portions. It is rolled into circles, brushed with oil, sprinkled with sesame salt and chopped scallions, then rolled in one direction into a spiral, flattened by hand, and rolled into a round pancake. This process is repeated before baking until the crust turns golden. When served, a simple shake (or tear) reveals the layers. The finished product is golden, crispy, and delicious—an addictive treat.

　　Braised Noodles is one of Linqing’s uniquely distinctive staples, which can be prepared with either meat or vegetables. At the hotel, high-quality noodles are used. When the noodles are about 60% cooked, they are quickly removed and placed in cold water, drained, and then oiled for later use.

　　An appropriate amount of seasonal vegetables is stir-fried conventionally, then the noodles are added. After simmering for 3–5 minutes, pre-made minced garlic, vinegar, and sesame oil are added, mixed well, and served. The noodles are smooth, not sticky, savory, and rich in nutrition.

　　Black rice steamed buns are made primarily from high-quality black rice flour, mixed with a small amount of wheat flour, and then fermented and steamed. Black rice has the effects of nourishing yin and kidneys, strengthening the spleen and warming the liver, improving vision and promoting blood circulation, as well as regulating blood pressure. Long-term consumption can help treat conditions such as anemia, dizziness, blurred vision, and premature graying of hair, offering significant nutritional and health benefits.