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What are the specialties in Shenyang?
Shenyang's famous products include imperial pillow, feast baby liquid, feather painting, Ainong soap, silk flower, colored stone mosaic painting, natural high-grade carpet and so on. Feather painting is made of feathers of various birds in nature through cutting, splicing, folding, mosaic, hot pressing, combination and pasting. Shenyang Feather Craft Factory pioneered feather painting technology, which is famous for its "exquisite elegance and novel style". The classical characters produced are lifelike, and the flowers and birds are more colorful. Feather painting is a good tourist souvenir and gift, and now Shenyang feather painting is exported to foreign countries. Colored stone mosaic is a stone painting handicraft made of natural marble, dried stone, agate, white marble, gold star stone and other colored stones, using the natural morphological characteristics, textures and rich colors of various colored stones in marble and drawing lessons from ancient mural art. Shenyang old wine is made of high-quality sorghum as raw materials, wheat Daqu as saccharifying agent, artificially cellared, stored for a long time, naturally baked and carefully blended. The wine body is crystal clear, the aroma is overflowing, the entrance is sweet and mellow, and the aftertaste is endless after dinner. This is a specialty with a long history. Sunbird Sunbird, whose shape is based on a beautiful wood carving 7200 years ago, is the totem of Shenyang ancestors. It has advanced Chinese civilization for more than 2000 years and enjoyed a high reputation in the world. It is an exquisite work of art created by the ancestors of primitive society in Shenyang, the earliest symbol of Shenyang's long history, the earliest cultural relic unearthed in Shenyang and the most cherished mascot of Shenyang people. Laoshan Jihaicheng Pie Laoshan Jihaicheng Pie is a traditional snack in Shenyang. Haicheng pie is warm water and flour, and pork and beef are used as mandarin duck stuffing. Take more than ten kinds of spices and cook them, and take juice stuffing to cultivate their taste. Vegetable stuffing is made of bean tooth, leek, cucumber, green pepper, pumpkin, celery, cabbage and so on with the change of seasons. Make the meat and vegetables in the cake stuffing match, and the shade is suitable. The high-end products are also stuffed with shark's fin, sea cucumber, prawns, scallops and chicken, which is even more delicious. The finished pie is round yellow in color, crisp and tough in skin, tender and refreshing in filling and fragrant. With garlic paste, Chili oil, mustard sauce and so on, it is more delicious and palatable. With eight-treasure porridge, it is refreshing and delicious, and has a unique flavor. Method of making back meat: 1. Add 500 grams of flour to 250 grams of water and a little salt to make dough. 2. Chop the fat pork and seasonal fresh vegetables, mix them together and add seasonings such as onion, ginger, monosodium glutamate and sesame oil to make stuffing for later use. 3. Knead the dough into long strips and make a small dose of 50 grams. Press the dose flat, roll it flat, thin it, fill it, fold it into a rectangle, and then wrap the two ends tightly. 4. Heat the oil in the pot, put the black body back in the pot, fry it repeatedly on both sides, and then take it out. Features: golden color, tender skin and stuffing, fresh and fragrant taste. Jiaozi, the old frontier, and jiaozi, the old frontier, are the special flavor of Shenyang, which is well-known at home and abroad. It has a long history, from its creation to now, it has a history of 160 years. In the eighth year of Daoguang, Hejian House in Hebei was appointed as Bianjiazhuang in Qiu County. A man named Bian Fu came to Shenyang to make a living. He built a stable in Xiaojinqiao and set up Bian Family Dumplings. Although the facade is simple, it is well-made and has a unique flavor. It is famous for its dumplings and is deeply loved by people. Jiaozi, a border family, is called jiaozi, a Chinese hamburger, but because the owner's surname is Bian, people are used to calling it jiaozi, an old border family. Jiaozi, Lao Fang, has opened three semicolons in Shenyang, which are run by the descendants of Bian Yue, Bian Yi and Bian Lin. Due to the continuous development of business and the continuous improvement of enterprises, Laobian jiaozi has developed into a professional dumpling restaurant with perfect equipment and fine division of labor. The reason why Laobian jiaozi enjoys a long-standing reputation is mainly because of its exquisite materials, exquisite production, unique shape and delicious taste. Its uniqueness lies in the stuffing and leather making. Stuffing adjustment: stir-fry the meat stuffing first, and then feed it slowly with chicken soup or bone soup, so that the soup is immersed in the stuffing to make it swell, disperse, moisten and enhance the taste. At the same time, according to the seasonal changes and people's tastes, stuffing made of seasonal vegetables is added. The skin and system are also unique. Boil and mix the refined powder with appropriate amount of cooked lard. This can make the skin soft, elastic and transparent. In addition to stir-frying, jiaozi can also bake and stir-fry. Jiaozi, the old frontier, has a thin skin and a full belly, and the meat is soft and beautiful, fat but not greasy. So guests from far and near are willing to taste it. 1964 When Comrade Deng Xiaoping visited Shenyang, he tasted Jiaozi of Bianlinbao and said happily, "Jiaozi, an old frontier, has its own uniqueness and should be maintained". In the summer of 198 1, Hou, a famous artist from China, visited Laojiaojiaozi, where he was full of enthusiasm and praise. During the dinner, he wrote eight big characters: "Neighbor jiaozi is the best in the world." Majia steamed dumplings Majia steamed dumplings are a special halal snack in Shenyang. As early as the first year of Jiaqing in Qing Dynasty (1796), it was founded by Ma Chun and has a history of more than 200 years. At that time, there were no shops, just pushing carts to and from the busy market, making and selling them. Majia steamed dumplings are deeply loved by the masses because of their strict selection of materials, fine production, good taste and beautiful shape. In the eighth year of Qing Daoguang (1828), Ma Guangyuan, the son of Ma Chun, opened two humble small shops outside the horse wall in Xiaoximen, named Majia Steamed Dumplings Restaurant. Since then, it has been very busy and famous. After several changes, 196 1 was finally located in Xiaobeimen, now Majia Steamed Dumpling House, with Ma Jiting, the fifth generation descendant of Ma, as the technical director. Ma's steamed dumplings are unique in that they are boiled with boiling water, soft and tender, and filled with rice flour, which is loose but not sticky. The stuffing consists of three parts: trident, purple cover and waist oil, which is fresh, tender and mellow. The stuffing requirements are strict, and the beef must be stripped of fascia and chopped; Soak in clear water and feed, add seasoning and mix well without stirring. It is a sparse "water-injured stuffing", which looks like a wooden fish without leaving a big tassel when wrapping. After ripening, the epidermis is bright, soft and glutinous, the filling is loose and the alcohol flavor is good. Its shape is like a blooming peony, which makes people drool. Li Liangui bacon pancake Li Liangui bacon pancake was founded in 1842 with a history of more than 40 years. At that time, it was located in Lishu County, Jilin Province, and it was famous and prosperous, mainly engaged in sauced meat, cakes and alcohol. Because the Li family's sauce meat is clean, rotten and fragrant, and the cakes are soft, clear and crisp, it is often full in Lishu Town and is very popular with the masses. 1937, Li Yao, son of Li Liangui, opened a semicolon in Siping City, Jilin Province. After liberation, in 1950, Li Chunsheng, the son of Li Yaozi, carried an altar of soup stock and moved Li Liangui bacon pie to Shenyang. Since then, Li Liangui bacon pie has taken root and sprouted in Shenyang, becoming a famous and unique flavor in Shenyang. In order to keep the traditional characteristics of Li's bacon pie, Li Chunsheng is meticulous in making and selecting ingredients. When he chooses pork, he doesn't need a bloody neck or a small belly. He used fat and thin fresh pork from the front trough to the ribs, then rinsed them with warm water and alkali, soaked them in clear water for 6 10 hours to remove blood stains and foul smell, then cut them into cubes and stewed them in a pot. Fennel is also added in summer and autumn to make the sauce meat more tender and delicious. At the same time, pour the broth, boil it with high fire, and simmer it slowly with low fire, so that the meat can be turned up and down and the floating foam can be thrown out in time. When the meat is cooked, take it out, drain the oil and put it in a smoking pot to dry it with brown sugar. Cake is made by adding broth, salt and seasoning to flour to form soft dough. It takes a long time to sober up, and it is rolling and oily. Roll it a few times and bake it into a cake. Characterized by bacon fat but not greasy, thin but not firewood, fragrant and red; The pie is yellow and fragrant, and the layers are soft inside and crisp outside. Li Liangui Meat Pie not only has branches in northeast cities, but also enjoys a high reputation in customs. That restaurant, white meat and blood sausage, is located on the west side of Shenyang Forbidden City. It is famous for its Manchu-Han banquet, white meat and blood sausage in the vast areas of Baishan and Heishui. Its predecessor is Jixing Hotel near Kuixing Building along Xiaohe River, which specializes in northeast local dishes. Later, due to the addition of white meat and blood sausage, this hotel became famous. 1872, Manchu chef Najiyou opened a restaurant specializing in white meat and blood sausage in Dadongmen, and named the restaurant. Because of his careful selection of materials, meticulous production and meticulous, his reputation is getting higher and higher. His white meat must be hardened with the newly slaughtered fat pig, seasoned with white water, cooked with fast fire and simmered thoroughly with low fire, so as to be fat but not greasy. His blood sausage must be freshly slaughtered pig blood, and it tastes fresh and strong with proper amount of water and seasoning. White meat and blood sausage dipped in garlic paste, leek sauce or Chili oil and other spices to eat, the taste leaves teeth and cheeks, for a long time. Especially in the severe winter season, if you cook with shredded sauerkraut, the soup will be very crisp and have the effect of driving away cold and warming up. 19 14 years, the descendants there, following in the footsteps of their ancestors, redecorated the entrance of the Nawan Pavilion, becoming a famous shop that was all the rage in Fengtian at that time and frequented by dignitaries. 193 1 year, the Japanese invaders occupied Shenyang, and the business of that museum became increasingly depressed and tended to close down. In order to maintain their ancestral business, the brother moved the museum to Beijing. After liberation, the government invited the old man Na Wengui back to Shenyang to reopen the museum with 1957. Korean roast beef and cake making: Fresh beef is stripped of fascia and fat, cut into pieces, mixed with vinegar, soy sauce, minced garlic, white sugar, pepper, monosodium glutamate and sesame oil, and other seasonings, such as soy sauce, pepper, white sugar, minced coriander and minced garlic, and put in a small bowl. There is a charcoal stove in the center of the table, with iron grates on it and meat with chopsticks. Caking is made by soaking steamed glutinous rice, putting it on a chopping board and beating it into a rice cake shape with a mallet, with bean paste stuffing in the middle and white sugar, which is sweet and delicious. Yangjia hanging pot cake and egg cake Yangjia hanging pot cake have good materials, fine particles, unique products and unique styles. This traditional flavor was created by Hebei native Yang Yutian when he went to Taonan, Jilin in 19 13, and it was named Yang Bing at that time. As the business of Yangjia Cake Shop is booming and expanding, he came to Shenyang on 1950 after liberation. In order to improve the single variety of business, the chicken silk flower hat egg cake was added. From then on, Yang's luobing and omelet became famous in Northeast China. Yangjia hanging furnace cake is made of warm water, and the water temperature and salt consumption increase or decrease with the seasons. After rolling, the cake slices are baked in a charcoal stove, baked on the top and branded on the bottom, and completely cooked. The finished product is round and flat, tiger skin color, distinct layers, tender outside and fragrant inside, and delicious. Egg cake, cooked with minced meat, fresh mushrooms, fungus and dried seaweed, thickened with soup, poured on the egg cake, made into the shape of a flower hat, shredded chicken and placed on it, accompanied by cakes, which have a unique flavor. Pickled fresh cakes are tender, smooth and mellow, and they are icing on the cake with Chili oil and garlic paste.