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Dazhong.com reporter Xu Hongsheng reports from Dongying
When talking about delicacies of Lijin County, people first think of fried buns. Lijin fried buns have over 100 years of history. Very popular "Not Fat".
In 1916, father and son Liu Mingyuan and Liu Fenggang (1901-1970) opened "Maosheng Pavilion" on Chengxi Road in Lijin County. Liu Fenggang perfected traditional bun toasting technique, first using fermented noodles to make bun shells, then moving from yeast-raised noodles to fermented "old noodles". He soon invented key technology of "drinking noodles with water", and "boiling and frying" is worthy of name. Thanks to continuous improvement of production process, produced congee buns are full of color, flavor and are known all over world. not popular."
"The concoction of steamed buns turned out by accident. My grandfather accidentally poured water with noodles into pot. When I opened pot, I did not expect that steamed burgers would turn into golden yellow pieces, delicious and beautiful," said reporters Pavilion Maosheng Wang Qiang, fourth generation heir to Shuijianbao.
Entering kitchen of Maosheng Pavilion, you will be greeted by fragrant but not greasy smell of meat. "Our ground meat is absolutely unspiced. Everything is made from large bones, old chicken and meat skin with Chinese herbs, and then mixed into ground meat," said Wang Qiang.
"Our bao method is also different. We pay attention to "two fillings". First, scoop out a spoonful of leek and put it into dough, then put a spoonful of pure meat stuffing into skin of bun, pinch your hands, one. Cylindrical fried buns are ready,” Wang Qiang's wife introduced.
Wrapping it in a pan, fry until golden and slag. You need to grab onto heat and pay attention to pan and firewood. A pot of high quality boiled buns shows yellow slag on bottom after being taken out of pot. Its feature is that it combines beauty of boiling, steaming and frying. One side is crispy, three sides are tender and soft, and the color and flavor are strong .
Take a fried bun with chopsticks and take a bite, dough is soft and elastic in mouth. Keep eating, and immediately meat is fragrant, oily, but not greasy, and taste is rich, which makes lips and teeth of people fragrant, and they never get tired of eating it, has become a must-have delicacy for every table. shoppers in store.
In 2014, after winning top ten dishes in Dongying, Lijin Shuijianbao won gold medal in "Shandong Provincial Ten Best Homemade Dishes" contest held by Department of Commerce of Shandong Province. In 2015, she won "Qilu Famous Food"; in 2016, traditional craftsmanship of Lijin fried bun making was recognized as an Intangible Cultural Heritage Site in Shandong Province. "We will protect and develop fried bun delicacy culture and continue to pass it on from generation to generation. Wang Qiang said.