when the new market is booming, it is a paradise for Ji'nan to eat goods. < br /> Puzi meat, now the representative of Jinan, there is a saying in this city, called "did not eat rice and dry rice Puzi meat, not counted to have been to Jinan House." And this kind of snack is beginning to become famous from the new market.
besides the meat, the new market is also famous for its stuffed buns.
the new market steamed stuffed bun refers to the South Gate of Changqing big Su Bao.
It is said that as early as in the late Qing Dynasty, when Zhao Junxiang and his son were in business, they were inspired by a vegetarian steamed bun sold by an unknown old farmer, and learned its making technology, and opened a steamed bun shop in the Ximen of the Changqing Dynasty. Vegetarian baozi is very popular with customers. Because the steamed bun shop has no shop name and is sold locally in Changqing, the local customers affectionately call it "Changqing Dasubao". After gaining fame and accumulating some capital, the shrewd Zhao Junxiang began to develop to Jinan. In 1941, he opened the "Changqing Dasu steamed bun shop" in the north of the rear gate of the Grand View Garden and moved to the South Gate of the new market.
Changqing big Su Bao is popular because of its large size, thin skin, stuffing and fragrance. "Br /> < br /> the new market not only has a lot of snacks inside, but also has formed a"food street"around the market, the most famous of which is Yuji braised chicken.
< br /> Yuji braised chicken, which was first opened in Dongxiang County, moved to the new market area. It has been a hundred years ago. The founder, Zhang Cheng, improved the traditional Dezhou braised chicken method and created a mushroom boneless braised chicken, which was welcomed by people of all walks of life at that time. jade chick braised chicken, make a chicken pot to do dozens of, generally take 100 Jin chicken as the amount of stock. Slaughter the chicken and set it up. The chicken should be coated with sugar and fry in seven or eight ripe hot oil until golden brown. Take out the drained oil, put the old soup (the original soup for cooking chicken) into the pot, skim the foam, add soy sauce, salt, mushroom, ginger, lay the chicken, then add a small amount of water, to the degree of overflowing chicken, put the five spices wrapped in a clean cloth, chicken with iron grate pressure. After the fire is boiled, cook it over a small heat and cook for about 4 hours. When cooked, keep the chicken skin intact and not be broken.