Yuanxiangzhaiweishixun Chicken (jiaming)

Not bad, very delicious, I will come again next time. Can be stored, a good gift.

Not bad, not bad, not bad. Important things should be said three times.

🐔Liaocheng Iron Rooster: Originally known as Wei's Smoked Chicken, it was created by Wei Yongtai of Beiguan in the 15th year of the Jiaqing reign of the Qing Dynasty. Famous for being named after Lao She, it requires dozens of hours of smoking, including "simmering in old broth and smoking for sixty-six steps." A three-pound rooster is reduced to about one pound after smoking, resulting in a meat as firm as iron and lasting for six months. It is steamed until tender before being torn into strips, offering a rich pine smoke aroma. It has been listed as an intangible cultural heritage of Shandong Province. 🍪Yanggu Wu Dalang Shaobing: Connected to the novel "Water Margin," it is a regular breakfast staple for Liaocheng residents. Baked in a traditional hanging oven, it boasts a golden crust and a thick, soft interior with a rich wheat aroma. It can be enjoyed in a variety of ways, including with beef, fried dough sticks, or a poached egg. It is considered the forerunner of the Chinese "hamburger," and Emperor Qianlong praised it highly during his southern tour. Linqing Shixiang Noodles: The origin of these noodles is the "warm noodles" mentioned in the Jin Ping Mei novel. Emperor Qianlong later gave them the name "Shixiang Noodles" after tasting them during his trip to the south of the Yangtze River. The saying goes, "One bowl of noodles, ten kinds of vegetables, eight kinds of toppings." The noodles are smooth and refreshing, and the eighteen side dishes change seasonally, allowing diners to customize their own dishes. This is a Linqing specialty. Linqing Halal Eight Bowls: This is a perfect fusion of canal culture and halal cuisine. It includes eight steamed dishes, including roasted meat, stewed meat, pine mutton, and braised chicken. The braised meatballs are a classic, offering a sour and fragrant flavor that is tender yet not greasy, and the broth is fragrant and smooth. Gaotang Old Tofu: This dish is the "white moonlight" of Liaocheng breakfasts. The snow-white tofu, nestled in an amber-colored marinade, boasts the aroma of beans, spices, marinade, spiciness, and oil. It's tender yet not mushy, making it a favorite for all ages. It's often paired with crispy fried dough sticks (ba pi guo zi). Shazhen Guada: Created in the Qing Dynasty, it comes with three fillings: meat, egg, and "feng jiao xue" (a mixture of meat and egg). The most popular "feng jiao xue" resembles a fusion of wind and snow, boasting a rich egg and meat aroma and a crispy texture. It's often paired with spicy hot soup and is a Liaocheng intangible cultural heritage, earning it the nickname "Shandong Champion Cake" in Beijing.  🥞🥓 Gaotang Donkey Meat Hot Buns: Donkey meat is first slow-cooked with 20 seasonings until tender, the marinade soaking every fiber. It's then stuffed into a freshly baked hot bun. The most authentic way to enjoy it is to choose the donkey meat with the skin on, chop it up, and stuff it into the hot buns. Add a spoonful of the old broth to let the buns absorb the meaty aroma, creating a perfect blend of crispness and tenderness. #LocalDelicacy