Shenyang time-honored brand, founded in 1929, is named after "Yo Yo Luming Literature, Yezhiping" in The Book of Songs Xiaoya. I have a guest, blowing sheng. "This suggests that Lu Mingchun's service aim is to be polite.
Lu Mingchun has many dishes and meticulous workmanship. Special dishes, such as topaz, ginseng, roasted tendon, golden braised pork, glutinous rice shredded dates, roast leg of lamb, etc. Not only has the flavor of Liao cuisine, but also is exquisite and delicate.
Address: No.28 Nanjing North Street, Heping District
Tel: 024-23493112349333.
laobian dumplings
Known for its unique flavor in Shenyang, in the ninth year of Daoguang (A.D. 1829), a man named Bianfu from Bianjiazhuang, Hebei Province, came to Shenyang to make a living, built a stable in Xiaojinqiao and set up Bianjia 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 of Bianguan's family is called jiaozi, a Chinese hamburger, but because the owner's surname is Bian, people are used to calling it jiaozi, and Laobian Guan's family.
Jiaozi, an old frontier, is unique in making stuffing and skins. When filling, stir-fry the meat stuffing first, and then simmer it 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. It is made by mixing refined powder and appropriate amount of cooked lard in boiling water, and the skin is soft, hard and transparent. In addition to stir-frying, jiaozi can also bake and stir-fry. Taste characteristics: thin skin and full belly, soft meat head, fragrant stuffing, fat but not greasy.
Address: No.206 Zhongjie Road, Shenhe District, Shenyang
Tel: 024- 24843956 2485 1455
That restaurant
1884 The museum opened by Nao Manchu chef. The most famous is the traditional Manchu flavor of white meat and blood sausage. White meat is the pork belly of boiled pigs, which was originally a sacrifice to the Qing emperor. Blood sausage is to mix pig blood with powder juice and pour it into pig intestines. After being scalded by hot soup, it has a special fragrance.
That restaurant has a jar of pickled cabbage, white meat and blood sausage 18 yuan, which is delicious all over the world. The acidity of sauerkraut is just right. Just a little acidity is enough, but a little acidity reduction is not enough. The white meat knife is as thin as paper and has moderate fat. The blood sausage is just right when it is eaten, with soy sauce, garlic paste, chives, fermented bean curd and Chili oil. The fragrance is overflowing, and the taste is not changed for a fairy. Sauerkraut soup is also delicious, and it is very enjoyable to drink. Other Manchu flavors in the store are also very good. Although there is no Manchu-Han banquet, there are many Manchu-Han banquet dishes, which are full of flavor, excellent materials, excellent temperature, color and taste, and low prices.
Address: No.90 Shenyang Road, Shenhe District
Tel: 024-24844274
Li Liangui smoked bacon pancakes
Li Liangui Bacon School was founded in 1842, and was first opened in Lishu County, Jilin Province. 1950, Li Liangui's grandson Li Chunsheng inherited his ancestral business and moved Li Liangui bacon pie to Shenyang with the soup stock. This shop mainly deals in sauced meat, cakes and wine. When choosing pork for Li's bacon pie, we especially choose the fat and thin fresh pork from the front trough to the ribs, then rinse it with warm water and alkali, soak it in clear water for 6- 10 hour, then cut it into cubes and stew it in the pot. Fennel is also added in summer and autumn to make the sauce meat more tender and delicious. At the same time, pour in the stock, boil over high heat and simmer over low heat. When the meat is cooked, take it out, drain the oil, put it in a smoking pot to dry, and smoke 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.
Address: Shenhe Store: No.88 Zhengyang Street, Shenhe District; Sujiatun Store: Sujiatun District, Shenyang Suburb
Tel: Shenhe Store: 024-24863731; Sujiatun Store: 024-89 106499
Yang Jia Diao Lu cake shop
Yangjia Hanging Furnace Cake was created by Yang Yutian, a native of Hebei, in Taonan, Jilin in 19 13. At that time, it was named Yang Bing. Due to the booming business and expanding business, Yangjia Bakery came to Shenyang on 1950. 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.
Address: No.2 Changxing Street, Heping District
Tel: 024-23244488
Majia steamed dumplings restaurant
Majia steamed dumplings are a special Hui 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.
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; Stew in water, add seasoning and mix well without stirring, showing a sparse water-injured filling. When you wrap it, you don't leave big tassels. It looks like a wooden fish. When ripe, the epidermis is bright and crystal clear, soft and waxy, the stuffing is loose and the fragrance is good. Its shape is like a blooming peony, which makes people drool.
Address: No.24 Zhengyang Street, Shenhe District, Shenyang
Tel: 024-248452 18
Baofayuan famous cuisine restaurant
Xizhang, Hebei, was founded in Xuantong Yuan Dynasty (AD 1909) in Qing Dynasty. The original intention of opening this store was to face the public, which is the so-called "ordinary place". There are four dishes that are the best in the world, namely, fried kidney flower, fried liver tip, fried yellow vegetables and fried meatballs. General Zhang Xueliang once came here to taste the "four wonders" and was full of praise. Since then, Baofayuan has gained great fame.
Fried kidney flower, fried liver tip, fried yellow vegetables and fried meatballs are all very common Liao dishes. Why can the four dishes last for a long time and be called "unique dishes"? The secret lies in the word "tender": the waist is crisp and tender, the liver tip is smooth and tender, the yellow vegetables are soft and tender, and the fried balls are tender and tender. In addition, fresh materials, fine knife edge, just right temperature and quick operation are its four unique skills. Baofayuan's four specialties, plates are large and small. If there are many people, you can order four big ones, and if there are few people, you can order four small ones.
Address: Tianyuan Lane, Xiaoshizi Street, Dadong District 1
Tel: 024-24316063; 243 14 173
Shenyang Daqinghua jiaozi
Daqinghuajiaozi was founded by Hu's ancestors (flag bearer) in the thirty-eighth year of Qing Qianlong. Three fresh jiaozi, jiaozi stuffed with chicken meat and steamed dumplings appeared in the menu of Manchu banquet, which made the Manchu banquet created by Hu family ancestors enter the palace banquet from ordinary folk food and the elegant hall.
Tsinghua Huajiaozi has been passed down from generation to generation, but it still maintains the Manchu characteristics of heavy material, strong flavor and fresh fragrance. Simple and unpretentious, with strong characteristics and strong local flavor. And the old Hu Jia wine that Regent and Dourgen once drank and named. According to legend, when Shunzhi 1644, the ancestor of Qing Dynasty, entered Beijing at the beginning of the year, Regent Dourgen fell ill due to fatigue, and General Kujala offered wine in front of the account. After dourgen drank it, he was relaxed and happy, only to know that this wine is the treasure of the general's wine. Dourgen immediately named it Daqinghua wine, and named it Qing Palace Royal Wine. Besides jiaozi and wine, there are many other Manchu specialties, which are famous for their large appetite and many side dishes.
Address: Erjing Street Store: No.11 Wei Road, Erjing Street, Heping District 128; Sanjing Street Store: next to Qibaoshan Hotel, Shiyiwei Road, Sanjing Street, Heping District; Daxi Road Store: Opposite to Daxi Road Beauty City, Shenhe District
Tel: Erjing Street Store: 024-22838599; Sanjing Street Store: 024-23868749; Daxi Road Branch: 024-22838967