Yellow cake is a kind of cake food endemic to Han nationality. It is mainly popular in Datong, Shuozhou and surrounding counties and villages in Shanxi, Yulin in Shaanxi, Yangyuan County and Yuxian County in Zhangjiakou City, Hebei Province. Steamed in yellow wheat, it is similar to the southern rice cake, so it is named because of its golden color. It has the characteristics of bright yellow color, soft texture, sweet and fragrant taste and rich nutrition. A local food. It is mainly popular in Yangyuan County and Yuxian County of Zhangjiakou City, Hebei Province, Guangling County and Lingqiu County of Datong, Shanxi Province and surrounding villages, and most of them take it as their staple food at noon. It is made by peeling millet, commonly known as yellow rice, grinding it into flour as the main raw material (optionally adding a little corn flour or millet flour or not), mixing it with water into a dough, laying breathable linen under the steamer, and then squeezing it into pieces with gaps in the middle. (The hardness depends on the taste of individuals and family members), then it is steamed in a pot, then kneaded into pieces by hand (dipped in a little warm water), and finally a little cooking oil can be coated on the cake pieces, which is the noodle yellow cake. If you knead the yellow cake into a ball (with or without stuffing) the size of a chicken, duck or goose egg and fry it in an oil pan, it will become a fried cake.

Yellow cakes are particularly hungry, so they can't digest at night and can't sleep. Local people usually eat them at noon. There is a saying that "thirty miles of oat flour, forty miles of cake, and twenty miles of buckwheat noodles are starving." You can walk forty miles after eating yellow cake. Yellow rice is obtained by peeling millet as the raw material of yellow cake noodles. A monocotyledonous gramineous crop, panicum miliaceum, grows in the north, is drought-tolerant, and has slender and pointed leaves with parallel veins. Seeds, also called millet, are light yellow, commonly known as yellow rice after peeling, and then ground into flour, commonly known as yellow wheat. They are sticky and often used to make rice cakes and make wine. They are also used to make yellow cakes and fried cakes in Yuxian, Yangyuan, Shanxi and some counties in Zhangjiakou, which is one of the important food crops. "Gao" and "Gao" are homophonic. Eating yellow cake is festive, just like eating Nostoc flagelliforme in Hong Kong and Macao is to make a fortune, which means being in high spirits, rising and growing. In order to win the favor, every time there is a festival at the right time, when people get married and celebrate, they must fry oil cakes and then distribute them to families, commonly known as "eating hi cakes". Yellow cake is a kind of food, and it has become a culture after being infused with feelings. Yellow cake culture is so wonderful! Youmian; Yu flour is flour processed from naked oats, and it is also the general name of naked oats flour food in Bashang area of Shanxi, Inner Mongolia and Hebei. Youmian contains calcium, phosphorus, iron, riboflavin and other nutrients and pharmaceutical ingredients needed by human body, which can treat and prevent diabetes, coronary heart disease, arteriosclerosis, hypertension and other diseases. At the same time, oat flour contains a special substance-linoleic acid, which has obvious effects on human metabolism. Naked oats is panicum miliaceum. The growth period is short, and when it is ripe, the fruit can be easily separated from the shell and ground into powder, so it is called oat flour, naked oat flour, and naked oats flour. The fruit of this plant is also called naked oats. Flour processed from naked oats. After careful production, it becomes food. The nutritional content of oat flour is more than seven times that of other flour, and it can be comparable to refined flour. In addition, oat noodle is a good health food, which is helpful to lose weight and beauty. It's just that oat noodles are not easy to digest (it's best not to eat more at dinner), so eat less at each meal. Youmian is a special food in Zhangjiakou City, Hebei Province, Datong Basin in northern Shanxi Province, Tumochuan Plain in Inner Mongolia, Yinshan Mountain and southern Wulanchabu City, and mainly grows in mountainous areas with short frost-free period.

there are many ways to eat oat noodles, each with its own flavor. It can be processed into Hele, Wowo, Gege, Nagao, Jiaojiao, Puppet, Pill, Wonton, Noodles, etc. It can also be processed into fried noodles, mush, oatmeal, etc. It has not only become a major food for local people, but also a brand-name product for export. According to the comprehensive analysis of Health Research Institute of China Academy of Medical Sciences, naked oats in China contain 1.5.6% crude protein, 8.5% fat, heat released by starch, phosphorus, iron, calcium and other elements, which are among the best compared with other eight kinds of grain. The water-soluble dietary fiber in oats is 4.7 times and 7.7 times that of wheat and corn respectively. Oats are rich in B vitamins, niacin, folic acid and pantothenic acid, especially vitamin E, which is as high as 1.5 mg per 111 g oat flour. In addition, oat flour also contains saponins (the main component of ginseng) which are lacking in cereal food. The amino acid composition of protein is relatively comprehensive, and the content of eight essential amino acids is the highest, especially the lysine content is as high as 1.68g.. For office workers who are often in a state of tension, oat flour is a healthy food that takes care of both nutrition and does not get fat. For cardiovascular and cerebrovascular people, people with liver and renal insufficiency, obese people, middle-aged people, and women who want to lose weight are even better health care products. It can be eaten by the general population. Suitable for pregnant women, infants, the elderly and aircrew and seamen; Suitable for chronic patients, fatty liver, diabetes, edema and habitual constipation; Suitable for people with physical weakness, hyperhidrosis, sweating easily and night sweats; Suitable for patients with hypertension, hyperlipidemia and arteriosclerosis. Bacon; Bacon is pork belly with pepper, fennel, sweet noodle sauce and other condiments. Pork belly is rich in nutrition, easy to absorb, and has the effects of supplementing skin nutrients and beautifying.

The bacon that just came out of the pot is red, purple, trembling and shiny, with glittering and translucent small oil bubbles on its skin. It is delicious in color, aroma, taste and aftertaste. In the area of Huai 'an County, people often buy a few kilograms of Chaigoubao bacon on holidays. Guests from other places always bring a few pieces of bacon to taste. Bacon is pork belly with pepper, fennel, sweet noodle sauce and other condiments. Pork belly is rich in nutrition, easy to absorb, and has the effects of supplementing skin nutrients and beautifying. Originated in Zhangjiakou, China. The production of Chaigoubao bacon can be divided into three stages: material preparation, cook the meat and smoking. When preparing materials, choose 111 Jin of secondary meat with a fat of about one inch, and cut it into five-inch square chunks with a thickness of about one and a half inches. Ingredients in the first pot: aniseed, pepper, spice, cinnamon, clove and Amomum villosum. When preparing scallion, ginger, garlic, sweet noodle sauce and cook the meat, add the tenderloin first, and other pieces with skin are layered on it. In addition, add 2 Jin of onion, half a Jin of garlic, and a proper amount of salt. Finally, add water to cover the meat. After boiling over slow fire, add sweet noodle sauce, black noodle sauce, soy bean curd, soy sauce and vinegar. After the pot is boiled, turn the meat up and down, continue to simmer, turn the pot every half hour, and cook for about two to four hours. Because it is a slow-fire cook the meat, the oil layer is strictly covered on the broth, and all the seasonings in the pot can be put into the meat, so the meat tastes delicious, which is the key to making Chaigoubao bacon. When smoking, drain the oil soup, stack it on the iron grate, put cypress sawdust in the iron pan under the iron grate, cover the lid, and heat it with slow fire for 15 minutes, then take it out of the pan. The Chaigoubao bacon made in this way has the characteristics of good color, fragrance and taste, and is deeply loved by eaters. First, boil the meat in boiling water, scoop it up and cut it into cubes, add oil to the pot and appropriate amount of sugar, then stir-fry the meat, and finally add other seasonings to the water. After boiling, stew it with low fire until the meat is cooked, and then take the pot and fill the bowl. Bean curd skin; Bean curd skin is a traditional bean product of Han nationality, and there are many famous dishes in southern and northern areas of China. There are two different names for bean curd skin in different places: First, bean curd skin formed by natural oil film on the surface of soybean milk after boiling and dried, which is also called "oil skin", "yuba", "bean curd coat" and "bean shoot"

People can't live without popular dishes. Among many Huai 'an people, there are not a few people who can make bean curd skin, but there are also local people. According to the theory of traditional Chinese medicine, tofu skin is flat and sweet, and has the functions of clearing away heat and moistening lung, relieving cough and eliminating phlegm, nourishing stomach, detoxifying and stopping sweating. Bean curd skin is rich in nutrition, high in protein and amino acids. According to modern scientific determination, there are 18 kinds of trace elements such as iron, calcium and molybdenum that are necessary for human body. Children can improve their immunity and promote their physical and intellectual development. Long-term consumption by the elderly can prolong life. Especially for pregnant women during the postpartum period, it can not only quickly restore their health, but also increase milk. Bean curd skin also has the advantages of easy digestion and quick absorption. It is a good food for women, young, old and weak. Gong Mi; Gong Mi was the rice that was given to the emperor at that time by a place rich in rice in ancient feudal society of China after careful selection of local high-quality rice, also known as imperial rice. It is the highest praise for local rice.

As early as 711 years ago, it became a tribute, and it entered the imperial kitchen and enjoyed a good reputation in Beijing. The legend that "rice oil can take the place of ginseng soup" made Gong Mi, yu zhou become a high-frequency consumer in the health care market. Origin, original ecology and original taste are the innate "three principles" labels. Originated in Heqiao Mountain Area, Peimei Town, Wannian County, Jiangxi Province, it only grows in a few acres of paddy fields beside Leigong River at the foot of the mountain. It belongs to wild rice, planted once a year, with a total growth period of 1.75 days. Because only a few acres of land can be planted to be called Gong Mi for ten thousand years, the yield is scarce, but the rice quality is unique. Yuan Longping, the father of hybrid rice, once visited the field. Originated in the Southern and Northern Dynasties. Named after "farming from generation to generation, paying tribute every year", it has been planted for more than 1,111 years. The whole growth period is 1.55-1.71 d, the plant height is 1.27-1.39 cm, the plant type is moderate, the flag leaves are long and straight, the leaf color is green, the grain color is good at maturity, the ear length is 26cm, the number of grains per ear is 1.36, the seed setting rate is 89%, the 1111-grain weight is 28g, the grain form is oval, the awn is about 21mm long, and the glume is yellow. Gong Mi in ten thousand years, absorbing the clear spring of four seasons, is rooted in special soil and water, rich in nutrition, with large particles, slender body, shuttle-shaped and beige as jade. Cooking with it is soft and not greasy, and has a strong flavor; Gong Mi is used as raw material to make wine, which is strong but not strong. Its rice and wine are of excellent quality and unique flavor. Fame is the first of all grains. According to the determination, the content of Gong Mi protein in Wannian is 1-2 times higher than that of ordinary rice, and it is rich in vitamin B family and a certain amount of trace elements, which can be called a treasure in rice. Milk grapes; Milk grape is also known as Shaying grape, Xuanhua white milk, white grape, agate grape, mare's milk grape and crisp grape. Milk grape skin is thin, crisp and thick, dense and juicy. It can be peeled and sliced, and cut into pieces with a knife. It has the reputation of "cutting milk without juice". And has few seeds and sweet taste. Strong fragrance and storage resistance. It has high nutritional value, can be used as an adjuvant for treating anemia, and is also a superior raw material for brewing wine, making grape juice, candied fruit, canned food and raisins.

The fruit of Xuanhua milk grape looks like a cow's nipple, so it is called milk grape, which was a tribute of the imperial court in ancient times. After liberation, it has been exported to more than 21 countries and regions. The fresh fruit is famous for its thin skin, crisp meat, juicy skin and peelable skin. It is known as "cutting milk with a knife will not shed juice" and is one of the most famous fresh food species in northern China. This variety is a good fresh food with late maturity. The tender shoots are green with sparse fluff. Young leaves are yellowish green and reddish, without fluff. Adult leaves are large, thin, kidney-shaped and 5-lobed; The leaf surface is smooth, and there is no fluff on the back of the leaf surface. Petiole depression opens sagittally; Petiole shorter than midvein, green. Annual mature branches are yellow-brown, with long internodes and strong. Tendrils are spaced apart. Amphoteric flowers. The tree is strong. The germination rate of bud eyes is high, and the fruiting branches account for about 35% of the total number of bud eyes, with an average of 1.1 inflorescences per fruiting branch, and the fruit ears are inserted in the fifth and sixth nodes. The strength of the secondary tip knot is weak. The ear is large, with an average weight of more than 351g, the maximum ear can reach 1,411g, the ear is 31cm long and 1.5cm wide, and it is oblong and conical, and the fruit grains are moderately dense. The fruit is large and oblong, with an average weight of 6.1 grams, yellow-green skin and thin skin; The pulp is crisp and juicy, sweet and refreshing, with a sugar content of about 1.5% and an acid content of 1.5%, and each fruit has 1 ~ 3 seeds. Sweet corn; Sweet corn is a kind of corn, also known as vegetable corn, Gramineae and Zea. Sweet corn is one of the main vegetables in developed countries such as Europe, America, South Korea and Japan. Because of its rich nutrition, sweet, fresh, crisp and tender characteristics, it is favored by consumers at all levels. The plants are shorter and tillering ability is stronger. There are flag leaves on the bracts of the ear. The seeds are light yellow or milky white, the embryos are large, and the fruits are soft and delicious at the milk maturity stage, and they are rich in water-soluble polysaccharides, vitamin A, vitamin C, fat and protein. The consumed plants of sweet corn are immature grains, which are mainly composed of endosperm and ovary wall (immature glume).

Wanquan county, Zhangjiakou city, Hebei province has superior climate and soil conditions, which is suitable for planting fresh corn. Here belongs to the continental monsoon climate of cold temperate zone, with distinct seasons, large temperature difference between day and night, long illumination time, and unique local soil conditions, the planted fresh corn has high viscosity, high sugar content and good taste. The research of German Nutrition and Health Care Association shows that corn has the highest nutritional value and health care function among all staple foods. Corn contains seven "anti-aging agents", namely calcium, glutathione, vitamins, magnesium, selenium, vitamin E and fatty acids. It has been determined that every 111 grams of corn can provide nearly 311 milligrams of calcium, which is almost the same as that contained in dairy products. Rich calcium can lower blood pressure. Carotene contained in corn is absorbed by human body and converted into vitamin A, which has the function of preventing cancer. Plant cellulose can accelerate the discharge of carcinogens and other poisons. Natural vitamin E has the functions of promoting cell division, delaying aging, lowering serum cholesterol, preventing skin lesions, and alleviating arteriosclerosis and brain function decline. The lutein and zeaxanthin contained in corn are beneficial to delay eye aging. Selenium, a "life element", is known as the "king of anticancer", and the selenium content in super sweet corn is 8-11 times higher than that in ordinary corn. Selenium also has the functions of enhancing immunity, preventing diabetes, cardiovascular and cerebrovascular diseases, preventing and treating liver diseases and protecting the liver. Sweet corn also has health care function, because it contains many vitamins and minerals, which makes it have the characteristics of fruits and vegetables; Containing unsaturated fatty acids, it has the functions of lowering blood cholesterol, softening blood vessels and preventing and treating coronary heart disease.