Chaotianguo is located in Heping Road and Dongfeng Street in Weifang City, behind Century Taihua, all the way north. A shop in Chaotianguo originated from the folk morning market during the Qianlong period of the Qing Dynasty. At that time, farmers in wei county could not eat hot rice, so some people set up large iron pots in the market and cooked hot rice for passers-by, which was called "Chaotian Pot". Pork, meatballs, dried bean curd and so on are boiled in the pot. The soup was rotten and the customers sat around the pot. The cook in charge of the pot scooped up the hot soup, added some coriander and soy sauce, and prepared pancakes for himself. Then, according to the customer's requirements, chop the intestines and stomach, put them on the cake, pinch the salt, roll them into a fire tube and give them to the customer. After continuous improvement, Weifang Chaotian Pot was recognized as "China Famous Snack" and "Shandong Famous Snack" by China Cuisine Association and Shandong Provincial Trade Department on 19967. With the development of commerce, Chaotian Pot has spread all over the city, and now it has developed into a kind of "Chaotian Banquet". This feast consists of chicken and donkey meat simmering soup, mainly boiled whole pig, including pig's head, liver, lung, heart, belly and intestines, with more than a dozen seasonings and cold dishes such as sweet noodle sauce, vinegar, sauce sleeves, pickled cabbage strips, pepper, onion, ginger, star anise, cinnamon, salt, coriander, sesame oil and green radish strips. Diners sit around a special table. In the center of the table is a cauldron with a diameter of 50 cm and a depth of 65 cm. The mouth of the cauldron is flush with the desktop, and there is special fuel at the bottom of the cauldron. There is a gap in the round table. The waiter scoops out the meat in the pot according to the requirements of the guests and cuts it for the guests to taste slowly. "Chaotianguo" is fat but not greasy, rich in nutrition, delicious, and the soup is light but not turbid. When it is used with pancakes, its taste is endless. At the intersection of Jiyale Dongfeng Street and Heping Road, Yaxing Bridge is north, and the first intersection is west. Behind the Oceanwide Hotel, there is a very good Weifang traditional famous food. It is said that it originated in Shanxi and Shaanxi, and then spread to Weifang via Beijing. It evolved from the "river leakage" in history. "River leakage" is a noodle made of buckwheat noodles on the river bed where the river leaks, and there are dense holes on it. It was originally a daily food for farmers and was called "Lehe". Wheat was used to replace buckwheat noodles, halogen seeds and chicken and duck meat, and "silly meat" and small seasonings were named "Lehe", which was homophonic with it. Because the halogen seeds are mainly chickens and ducks, it is named "chicken and duck are happy". After the continuous processing and development of folk food artists, it has become a favorite pasta. It is famous for its exquisite production, complete seasonings and delicious soup, and is well received by the masses for its delicious taste and low price. 1997 chicken, duck and music were rated as "Chinese famous snacks" and "Shandong famous snacks" by China Cuisine Association and Shandong Provincial Department of Trade respectively. The production method is divided into two steps. To make a harmonious noodle first, 95% flour and 5% starch are mixed with 70% water to make a dough with moderate hardness. Put the dough into a "harmonious bed" and squeeze it by hand. The noodles squeezed out of the hole and groove of the bed fall into a boiling pot, that is, a harmonious bar. 2. Make pickled chickens and ducks, put them in a pot, add appropriate amount of onion, ginger, star anise, pepper and cooked soy sauce, add salt to taste after cooking, and then cut chicken and duck meat into small cubes, with chicken accounting for 90% and duck accounting for 10% as ingredients, and take 10% lean meat and 2%. When eating chicken and duck peace music, put the peace music bar into a bowl, add chicken and duck pieces and "silly meat", and then add egg skin, coriander stalks, sweet garlic, Chili oil, monosodium glutamate, carrot powder and salted Toona sinensis powder. Its characteristics are: harmonious, smooth and refreshing, the harmonious brine soup is pure and mellow, with exquisite seasoning, delicious color and rich nutrition. Masonggao (strange) is a famous Changle food, which comes from Ma Song Village, Ma Song Town, Changle County. It has a history of more than 200 years and has been enduring for generations. 1997 was recognized as "China Famous Snack" and "Shandong Famous Snack" by China Cuisine Association and Shandong Trade Department respectively. Mixing dough, waking up dough and kneading dough are the three main processes of making Magong cake. Stir the superior flour with moderate proportion of warm salt water into balls, knead them repeatedly, and cover them with bags after the texture is bright. When the dough looks flowing instead of flowing, move it to the dough table and tear it into small pieces. After flattening the dough, layer upon layer, the dough in the middle is coated with peanut oil on both sides, and then rolled as thin as copper coins and shaped like a disk. Spread it on an iron pan with medium fire, and the color is white with Yellowstone. After taking it off, it's cold and thorough. Masong cake is characterized by fine burnt flowers, ripe but not paste, gorgeous color, soft and fragrant, rich in oil but not greasy, slightly salty and fragrant, and gratifying. Linqu whole lamb banquet (the whole lamb in Linqu is the most authentic in a courtyard north to west at the intersection of Xinhua Road and Shengli Street) originated in the Qing Dynasty and developed on the basis of the palace whole lamb banquet. There is a food market in Linqu City, named "Deshunlou", which is famous for cooking mutton in Qilu. At that time, there was a saying that "Qingzhou Yousheng Deshun Building". After the exploration and innovation of the chefs, whether it is the characteristics of dishes or cooking skills, the lamb feast has its own style. 1997 was awarded "Famous Snacks in Shandong Province" by Shandong Provincial Department of Trade. "All-sheep feast" is a kind of dish with good shape, taste and fragrance cooked from different parts of sheep's body and viscera by different cooking methods, and it is endowed with auspicious and wishful names. Although it is a whole sheep, it has no sheep name. Such as Longmen gum, Ganoderma lucidum, Shuangfengcui and so on. A sheep can do more than 80 kinds. Exquisite knife work, exquisite seasoning, frying, frying, stewing, stewing and frying. It is mellow but not greasy, and has the characteristics of soft rotten, light, moderate taste and crisp and fresh. The "whole mutton soup" made of various parts of sheep is sour, spicy, plain and delicious. Dishes made with eyes, ears, tongue and heart, such as night flowers, welcome fans, welcome herbs, exquisite Five Blessingg, crossing the sea by the Eight Immortals, are crisp, tender and delicious, and have a unique style. In the serving procedure, it is cooled first and then heated, followed by sheep's head and hoof, with vegetarian dishes in the middle. Zhifeng barbecue is a famous food in Anqiu, which is produced in Panzhi Village, Linwu Town, Anqiu City. Its main components are pig head, pig intestine, pig stomach, pig trotters, pig heart, pig liver and pig lungs. It is made by using the secret recipe of the Ming Dynasty palace diet, with more than 20 kinds of Chinese medicines, through washing, kneading, boiling, smoking, baking and other processes. With a history of more than 600 years, it was named "Shandong Famous Snack" by Shandong Provincial Department of Trade 1997. When making, first rub it with fine salt a few times, and then put it into the original soup pot to cook for about two hours. Add spices such as cardamom, Amomum villosum, cinnamon, star anise and fennel wrapped in gauze when cooking. Take out the cooked meat, put it on the grate in the pot, add sugar and smoke. Pan Zhi meat has developed to more than ten varieties, such as roast pork, beef, donkey meat, chicken, rabbit meat and sausage. Features fat but not greasy, with barbecue flavor. Barbecue steak "The harem is full of powder and has a beauty secret recipe." There were many famous dishes at the royal banquet, only the barbecue was taken away. "It is reported that when Su Dongpo, a great scholar in the Song Dynasty, was demoted from Bianjing to Mizhou, Zhao Yong of Song Shenzong, because he appreciated his poems, sent a chef named' Take Care of Life', which was really early, and the secret convenience of' Barbecue Steak' spread to Zhucheng from now on. 1997 was awarded "Famous Snacks in Shandong Province" by Shandong Provincial Department of Trade. The traditional barbecue grill cooks pig's trotters, ears, tongue, stomach, large intestine, chicken feet, chicken legs, chicken wings and so on. Use salt, aniseed and spices, then add appropriate amount of sugar to the bottom of a clean iron pot, boil it into sugar water, add iron grates to the pot, put the cooked pig's trotters on the grates, cover them, continue to heat them, and turn them over a few times for barbecue. Braised elbow braised elbow is a famous historical dish in Weifang area, which is favored by people because of its softness, fat but not greasy and rich nutrition. 1997 was awarded "Famous Snacks in Shandong Province" by Shandong Provincial Department of Trade. Materials: one with skin, one with bone and one with pig elbow. Production method 1. Scrape your elbow, soak it in clear water for three or four hours, then take it out and drain it. 2. Put the elbow, onion, ginger, cinnamon, cooking wine, sauce and salt into the broth and cook with slow fire until the meat is cooked. Characterized by rotten but not scattered, fat but not greasy.

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