Shahe sparerib
Shahe sparerib is an essential dish in Shahe banquet. It has many cooking techniques, such as stewing, stewing, steaming, dry frying, sauce stewing and so on. It tastes mellow and has an endless aftertaste.
baked wheaten cake
Donkey fire is a very popular traditional snack in northern China, which originated in Baoding. Widely spread in the central Hebei plain, pickled donkey meat and soup stock are added to crisp fire. Baoding is the center of catering culture and the birthplace of Hebei cuisine. After the development and promotion of hardworking people in Hebei Province, donkey meat fire finally made it famous throughout the country. Donkey-burning shops can be seen everywhere in the streets and alleys of North China, which are completely integrated into the lives of local residents. In addition, there are foods with similar names in Hejian, Hebei Province, but their practices and tastes are quite different. The most intuitive difference is that the donkey meat in Baoding is round, while the donkey meat in Hejian is rectangular. According to Records of the Historian, the burning of donkey meat originated in Baoding, Hebei Province in the second year of Ming Dynasty (AD 1400), and now it is spread all over Zhao Yan.
Longyao mutton soup
Longyao mutton soup is a famous flavor with a long history. The soup is rich, delicious, tender, not fishy in the mouth, fat but not greasy, with green coriander, garlic sprouts and red Chili oil. When most people reach this state, their saliva has already flowed out.
sauce trotters
Sauced trotters are traditional dishes, which are common in major cuisines. Salty, soft and colorful. It's a common home-cooked dish. The main ingredient is trotters, stewed with soy sauce, salt, pepper and other ingredients. Trotters are rich in collagen.
meat cooked in soy sauce
Neiqiu Sauced Meat, also known as "Sauced Fried Meat", is a famous dish in Xingtai City, Hebei Province. It was created by Yongshengkui Restaurant in Neiqiu County, Hebei Province in Qing Dynasty, with a history of 100 years. After careful research and continuous innovation by chefs of past dynasties, this dish has formed the cooking characteristics of "mellow sauce flavor, slightly sour salt and good soup".
Most of the abbots before Kaiyuan Temple were monks. Since Li Longji, Emperor Xuanzong of the Tang Dynasty, the Great Sage Pagoda was built in Chai Rong and Zhou Shizong. Evonne, Song Huizong, named it Zhao Yuan Tower, with a height of108m, which was the tallest tower in China in ancient times. Kublai Khan of Yuan Shizu named it Dakaiyuan Temple in 1250 and listed it as a royal temple. In the Ming Dynasty, the ancient temple of Spring Tour was the grand Kaiyuan Temple in history. It was built in Zhao and has a history of nearly 1700 years. On June 65, 438+08, 2006, the foundation laying ceremony was officially held. On September 65, 438+04, 2065, a grand ceremony was held at Dakaiyuan Temple to celebrate the completion of the temple and the ascension of Master Han Ming.