Ranking of Jinzhou Local Snacks

This classic dish uses kidney beans, pork ribs and potatoes cooked slowly in an iron wok until the meat falls easily off the bones, with all the seasoning fully absorbed into the vegetables. The flatbread is a thin spring pancake. In most restaurants, the pancake is steamed right on top of the stew. Some eateries, such as Rongpeng Restaurant, serve the stew and thin pancake separately on plates.

To make this hot pot, first boil chicken, pork hock and streaky pork in a big pot until they are eighty percent cooked. Be sure to keep plenty of broth, which will become the hot pot stock. Slice the cooked pork thinly and tear the chicken into pieces by hand. The sauerkraut must be made from Chinese cabbages harvested in autumn. Peel apart each cabbage leaf, slice them into ultra-thin strips, blanch the strips in boiling water and squeeze out all the moisture, then set them aside in clumps. Pour the stock into the hot pot. Arrange the meat around the rim and put the sauerkraut in the centre. Add chive flower paste and other seasonings. Let the broth simmer slowly, then toss in dried seafood such as scallops. The flavour is absolutely wonderful.

This traditional local delicacy first appeared in 1945. It was named after its inventor Bai Rongshu, who perfected the cooking technique. Bai’s pan-fried dumplings have golden bottoms shaped like tiger hooves. They taste rich, crisp, juicy and aromatic without being greasy.

This dish was named a premium grilled specialty by the Municipal Commerce Bureau. Select high-quality lamb trotters, clean them thoroughly and boil them fully. Marinate the trotters with seasonings for 20 minutes, then place them on the grill. Brush them with specially blended homemade sauce while roasting. The finished trotters look attractive and taste tender and delicious.

Grilled soft tofu turns golden brown, crispy outside and tender inside, with an unforgettable lingering aroma. It is highly nutritious and suitable for people of all ages. It is believed to nourish the skin, stimulate appetite and improve digestion.

Heishan Peanut is a special agricultural product of Heishan County, Liaoning Province, and a national Geographical Indication product of China. Famous for plump round kernels and high protein content, it is especially well-known for being free of aflatoxin, earning high praise from professional peanut magazines in Europe. It is always in short supply in Japanese and European markets. Peanuts under the “Green Fangshan” brand have been exported to Japan and the European Union for 20 consecutive years with zero aflatoxin violations.

Heishan Peanuts are plump and round, packed with fat and protein. Nutritional tests show they contain 44%–45% fat, 24%–36% protein and roughly 20% carbohydrates. They also contain thiamine, riboflavin, nicotinic acid and abundant minerals, including essential amino acids that boost brain development and memory.

Heishan County has unique natural conditions. Most farmland is fertile sandy loam. The hilly northwestern area has well-drained mountain sand soil, ideal for growing premium peanuts. The region enjoys 3,200 hours of sunshine annually, an average temperature of 8°C, annual rainfall of 561.8 mm, and a 161-day frost-free period. Harvest takes place in dry, crisp autumn weather, which is good for storage. Peanuts are only shelled once moisture drops below 9% to prevent aflatoxin contamination. Local farmers have maintained eco-friendly farming traditions for decades: they rely on natural water and farmyard manure, use little or no chemical fertiliser, and keep pests under control naturally.

The geographical indication protection zone covers the entire administrative area of Heishan County, in accordance with Document Heizheng〔2007〕No.29 issued by the county government.

Originating in 1945, this local speciality was created by Bai Rongshu and later named Bai’s Pan-Fried Dumplings. The dumplings feature golden tiger-hoof-shaped bottoms. They are crisp, juicy and savoury, fragrant yet not greasy.

Similar to soup-filled steamed buns, these dumplings have four features: ultra-thin wrappers, runny juicy fillings, evenly arranged folds on white skin, and rich broth with no greasiness. They are widely popular across Northeast China, and Goubangzi Soup Dumplings from Jinzhou are the most famous version. To this day, they remain a premium traditional snack loved by travellers from all over the country.

First beat eggs thoroughly. Heat a flat pan with a little oil, pour in the egg liquid and spread it quickly into a thin egg pancake, then set it aside to cool. Prepare meat filling to taste; the most common version uses fresh pork mixed with chopped ginger, garlic, green onion and seasonings. Lay out the egg pancake, line one edge with a neat row of meat filling and roll it up moderately tight. Brush the edge with starch water to seal the roll so it will not split open. Cut the long roll into 3-centimetre segments, seal both ends with starch paste, then deep-fry until golden and crispy. The finished rolls are crisp and delicious.

This time-honoured snack from Beizhen is hugely popular among locals even though it is little known outside the ancient city. Once you taste the scalding hot, fragrant porridge, you will become utterly addicted.

Before dawn, vendors push their food carts to the old street near the temple, always surrounded by crowds. Especially in the bitter cold of winter, a bowl of thick tea porridge warms you from inside out. The thick yet smooth porridge tastes like sweet spring water, instantly chasing away the cold.

Zhao’s Tea Porridge is regarded as the authentic original recipe, passed down through generations. Loyal customers get up early to queue under the Drum Tower just for one or two bowls at only one yuan each. The vendor sells four to five hundred bowls within just two or three hours every morning. Now this snack can be found in major markets, with new stalls opened by the Zhang, Li and Zhu families, each with their own loyal followers. Elderly residents of Beizhen are particularly fond of it. One 80-year-old local has drunk this porridge for more than fifty years and credits it with keeping him strong and healthy. Vendors keep their secret formula strictly confidential and will not easily share it to avoid competition.

Many regular drinkers develop a strong craving; they feel uneasy without their daily bowl. Queues form early each morning. Tea porridge has a history of several hundred years. In ancient times, people drank it without spoons or chairs: they held the bowl, twisted it around and sipped directly until the bowl was spotlessly clean. Adding two scoops of fried dough bits makes the flavour even more special, which explains its enduring popularity.

In recent years, more people have taken to this snack. They drink it to aid digestion, satisfy taste buds and fill their stomachs after morning exercise. Nevertheless, Beizhen Tea Porridge remains a local secret unknown to most outsiders. It rose to fame during the Yiyuan Mountain Pear Blossom Festival last spring, impressing visiting merchants from other cities. A local native who works in a big city always makes sure to have a bowl during home visits. He often remarks that if this porridge were introduced to metropolises, it would win huge popularity and bring great profits.

We sincerely hope that this traditional delicacy will share the fame of nearby Yiyuan Mountain and become well-known across the whole country.