Source: Sohu Xinjiang
Golden-haired lion fish
Processing and decorating with carp, and frying.
Golden lion fish began in the early years of the Republic of China. It was initiated by Yuan, a famous chef of Shijiazhuang Chinese Restaurant. This dish is named because it is golden in color and looks like a lion. 1952, Yuan's "Golden Lion Fish" was well received in the cooking skill exhibition competition of eight cities in Hebei. This dish is a famous dish that Hebei participated in 1983 national cooking appraisal meeting.
The making method of golden lion fish;
Wash the fish. Split from the lower lip, break the gill cover, cross the upper and lower sides of the fish body into thin leaves, each end is connected with the fish body, and then cut into filaments with scissors. Onion, ginger and garlic are cut into rice grains, and magnolia slices and ham slices are cut into 7 cm long silk. Heat the wok, add peanut oil and heat it to 40%. Spread the prepared egg paste evenly on the fish, put it in the oil pan, fry and shake it to make the filaments spread out. When it turns golden, take it out and put the fish belly down on the plate. Leave a little oil in the pot. Add chopped green onion, Jiang Mo, minced garlic, green bamboo shoots and shredded ham (about 7 cm long) into wine, vinegar, white sugar and soy sauce, cook until thick, thicken with wet starch, pour a little hot oil on it, and pour it on the fish.
The dish is golden yellow, and the fish is fluffy like a lion, sweet and sour.
White jade chicken breast
Fried chicken in oil pan.
The white jade chicken breast, which began in the late Qing Dynasty, was created by the famous chef of Baoding official's son. After flowing into the restaurant, the ingredients are added to make it more elaborate. During the period of 1983, when the diplomatic envoys from 62 countries visited Tangshan, they tasted dishes such as "White Jade Chicken Breast" in Hongbin Restaurant. People praise it as fresh and light, as soft and delicious as tofu brain.
Preparation method of white jade chicken breast;
Peel and boneless chicken, chop into minced chicken, add onion, ginger and water, stir in one direction, add egg white and a little salt, and then stir. Beat two egg whites into egg bubbles and put them into the chicken paste. Heat the wok, add lard, add minced chicken when it is 40% hot, slowly smooth one side with warm oil, then turn it over, and when both sides swell and become white, remove and drain the oil. Leave a little oil in the pot, add pepper, take it out after it smells, add magnolia slices and Chinese cabbage, stir fry, add tender chicken breast, add a little oil, salt, monosodium glutamate and pepper, add some fresh soup, boil and thicken with wet starch.
The finished dish is white in color, tender in meat, fragrant and refreshing.
Peach with honey sauce
It is made of peaches and sugar from Shenzhou, Hebei Province.
The peach in Shenzhou, Hebei Province is the first fresh peach in China. Huge (about 250 grams each), beautiful fruit shape, thin skin and fine meat, sweet juice as honey, is a tribute enjoyed by emperors of all ages. "Shenzhou County Records" contains: "Zhi Tao in the north is the first in Shenzhou", "The embroidery of Raoyang in Zhi Tao in Shenzhou and the silk of Anping are all unique". Chefs in Shenzhou cook Hebei cuisine with peaches, such as "Silk Peach", "Crystal Peach" and "Yipin Shoupi", among which "Peach with Honey Juice" is the best.
Making method of fresh peach with honey juice;
Wash an appropriate amount of fresh peaches, remove the core, cut into 5 pieces each, and blanch with boiling water. Add appropriate amount of water to the wok, add sugar to melt, skim off the floating foam, add peaches, simmer on low heat until the sweet juice is thick and tightly wrapped around the fresh peaches, and sprinkle with diced hawthorn.
The finished dish is white in color, fruity, sweet and delicate.
Roasted Tricholoma
Steamed with mushrooms and chicken.
Mushrooms produced in Zhangjiakou are famous and precious fungi at home and abroad. Referred to as "Tricholoma", it has a history of over 300 years. Because the meat is delicious and nutritious, it is a tribute of Ming and Qing dynasties. The Qing Dynasty's "Mushroom Garden Food List" records: "Coprinus comatus, that is, fresh mushrooms in Beijing today ... In terms of taste, Tricholoma is definitely the most important, covering the chicken in vegetables." Guo Moruo has a poem: "The name of Tricholoma is all over the world, and I don't know why it is called Tricholoma. Originally from Zhangjiakou, there are many mushrooms on the mouth. "
Preparation method of roasted Tricholoma:
Take Tricholoma aquatica out of the boiling water pot and skip the water. Then put it in a pot with half soy sauce and half water at one time, take it out, squeeze it dry and cut it into two pieces. Mash chicken into minced chicken, add egg white, minced ham and Flos Magnoliae, and mix to make stuffing. Then use two pieces of mushrooms with chicken stuffing in the middle, eat them one by one, steam them out in a cage, and take out the soup. Heat wok with oil, use Jiang Mo wok, add wine, monosodium glutamate, soy sauce and chicken soup, boil, thicken with wet starch, and pour it on mushrooms.
The finished dish is soft and cooked, fresh and delicious.
Change knife meat
Stir-fried pork legs and bamboo shoots.
Changed-knife meat is pork that has been changed many times and cut into shredded pork, hence the name. It has a history of more than one hundred and fifty years. It is said that Liu Decai, a famous chef who presided over the emperor's three meals a day in Kyoto Imperial Restaurant, used it to change the taste of dishes for Daoguang. Later, when he was old and retired from the royal chef, Lai was taken to the Wukuiyuan Hotel in Chengde, where he became famous.
Method of changing knife meat:
Skinned and deboned the leg of the fat pig, cut it into shredded pork, put it in a bowl, add a little soy sauce and mix well. Bamboo shoots are cut into filaments. Heat the wok on high fire, put oil in it, when it is 70% to 80% hot, stir-fry the shredded pork in the wok until the meat is tight, and stir-fry the shredded bamboo shoots together to make it fragrant. Add soy sauce, sugar and monosodium glutamate, stir fry repeatedly, and turn to low heat until the marinade is tight. Then use the thick gravy of the fire, fry it slowly, let the shredded pork and shredded bamboo shoot inhale the thick gravy and delicious taste, and then serve.
The finished dish is dark red in color, tender and fragrant in meat, oily but not greasy.
The following is from /foodculture/003/
Yangzhangzi ham sausage
Founder Yang Tingzhen once cooked ham sausage for a German boss Massazi in Jinan, Shandong. 1932, Yang Tingzhen and others jointly opened "Shengli Changzi Store" in Tianjin. 194 1 year, "Shengli Changzipu" moved to Beidaihe Beach. From then on, "Yang Zhangzi" became famous as the stage name of Yang Tingzhen.
Fang. The finished sausage is delicious, unique in taste and long in aftertaste. Manufacturer: Beidaihe Li Sheng Meat Processing Factory (No.9 Jiannan Road, Beidaihe/KLOC-0). ...
Handan flavor famous food
The ancient city of Handan enjoys the reputation of "eight famous and special flavors". Wei You jiaozi. As early as 33 years of the Republic of China (1944), there was a dumpling restaurant with only one facade in Yuxin Street, Handan Town. The owner is Wang Jin's cousin in Beisucao Village, Handan County. In order to do a good job in business, the Wang brothers got up early and went to the market to buy.
Excellent fresh pork and seasonal fresh vegetables, with spices such as sesame oil and excellent soy sauce, filled with soup stock and refined powder. ...
Shijiazhuang Muslims braised chicken
Ma Hongchang and his Hui wife opened a Li Hongshun store in Shijiazhuang, which is very famous in North China. In the 1950s, the store adopted a large number of cooking and frying techniques of braised chicken from other places, changed spiced roast chicken into braised chicken, and named it "Majiajipu" braised chicken. This kind of braised chicken is now produced by Zhongshan Road Food Store Braised Chicken Processing Factory according to the traditional technology.
Shijiazhuang Hui braised chicken looks like a lying chicken, its legs and chest are bent, its wings are inserted in its mouth, and its whole body is golden yellow. ...
Baoding Majia old hen
The braised chicken made by Majia Laojipu in Baoding has been handed down for five generations, nearly 200 years, from the early years of Jiaqing in Qing Dynasty to now. According to legend, there was a Hui Ma Shi brother in Guoziwa Village, Hejian County in Qing Dynasty, who farmed during busy farming and sold roast chicken in his spare time. Later, he moved to Baoding and opened Majia Old Chicken Shop. The master has made great efforts in the production technology, and he knows it.
Every time the chicken is cooked, in addition to appropriate auxiliary materials, it is often equipped with various Chinese herbal medicines that can improve the taste. Therefore, braised chicken is bright in color and shape. ...
Gaochenggong noodles
Gaocheng Palace Noodle, with a long history, unique technology and excellent taste, is a traditional flavor food with local characteristics in Hebei Province, and there is only one export in Hebei Province. It is said that as early as the Ming Dynasty, pasta artists in Gaocheng, Hebei Province were famous for their skills in making dried noodles. During the Guangxu period of the Qing Dynasty, local officials used to
As a tribute to the court, it was listed as a masterpiece of the court, hence the name "Palace Face". In this regard, "Gaocheng County Records" once recorded in this column: "My city noodles are natives. ...
Hebei special diet
Scone scone is a kind of traditional food with strong aromatic earthy flavor, which is made by grinding flour from Chengde people in Gu Mi and then baking. It is called "four auspicious cakes" together with rice cakes, bean buns and pancakes. During the slack season in the twelfth lunar month, people in Chengde Mountain area will make cakes for every household. The baked cake is tender outside and delicious.
Mouth. Almond dew Chengde area is rich in almonds, which are sweet and commonly known as "big flat". The chef of the summer resort has long used the mineral water and apricots of the mountain resort. ...
Xuanhua Chaoyang Lou instant-boiled mutton
The instant-boiled mutton in Chaoyanglou has a history of more than 500 years. As early as the Ming and Qing Dynasties, it was famous for its fine selection of materials, thin slices, complete seasoning, beautiful appearance and good taste. It uses sesame paste, shrimp oil, Chili oil, soy sauce, rice wine, chopped green onion, Jiang Mo, soy sauce and so on. And now it's been adjusted. Hot pot and charcoal on the dining table
Heat with strong fire, cook fresh soup, and prepare vermicelli, cabbage and garlic. Users only need to pick up mutton as thin as paper with chopsticks. ...
The Eight Immortals of Snow Bridge
There is a unique dish in Shijiazhuang, Hebei Province-the Eight Immortals of Snow Bridge. Its manufacturing method is: beat the egg whites of six eggs into a flying paste, smear it into the shape of a single-hole bridge, use cucumbers or wax gourd as bridge columns at both ends of the bridge, and steam it in a cage to set it. At the same time, the pears, oranges and radishes in Zhaoxian are peeled and peeled, steamed in a cage and taken out.
Put it in a big plate and cross the bridge with the steamed and shaped ones. Cherry, green plum, longan meat, raisins and tremella are dotted on the bridge respectively. ...
Majialao chicken pu Muslim luzhu chicken
The Muslim stewed chicken in Majiajiao Chicken Shop in Baoding City is famous for its bright color, tender and crisp bones, soft but not rotten, mellow taste and is one of the famous local products. The stewed chicken in Majia Old Chicken Shop is made of excellent materials and finely processed. The materials must be plump and fleshy live chickens, and all of them must be suppressed.
The custom of killing sheep by Hui people is called "killing fresh, cooking fresh and selling fresh". Before the raw chicken is cooked, all the feathers that have not been scalded should be pulled out with tweezers, and the chicken should be cooked according to regulations. ...
Baiyangdian preserved egg
Baiyangdian, located in the middle of Hebei Plain, is a natural water area with vast waters, beautiful scenery and rich products. In addition to fish, shrimp, crab, lotus, lotus root, reed, water chestnut and other aquatic products and local products, it is also rich in preserved eggs, a famous flavor food at home and abroad. Preserved eggs, also known as preserved eggs, are traditional foods exported by our province.
Because it is mainly produced in ...
Tangshan honey inulin
Tangshan's flavor is attractive and fragrant, which is second to none among honey and sesame sugar. Tangshan honey has a history of more than one hundred years. It absorbs the famous "honey supply" pouring method of cakes in Beijing. After several improvements, it gradually formed a unique manufacturing process. Dong Shuyuan, an expert in making honey in Xinxin Store of Tangshan Tobacco and Alcohol Company, 1.
/kloc-studied art in 0/963, and won the biography of the "king of sesame sugar" in the city, and his skills reached. ...
Er xian ju wan tuo
Chengde is rich in buckwheat. "Chengde County Records" records: "Buckwheat is especially suitable for Shan Ye." "Guangqun Fangpu" said, "Northerners use it for daily use, but farmers think it is to keep out the cold." This shows that buckwheat was the main food crop for farmers in the north and Chengde area at that time. Lu You, a poet in the Song Dynasty, once said, "Buckwheat has a long way to go. "
The poem "The pod leaves the mirror" is the most eloquent expression of buckwheat. ...
Saiwai ancient town smoked bacon
Chaigoubao in Zhangjiakou is an ancient town beyond the Great Wall. According to legend, during the Qianlong period of the Qing Dynasty, a chef named Guo opened a bacon shop here, which was famous in the area of Beijing-Baotou Line. The bacon he cooked is rotten and tender, with consistent appearance, bright color, mellow taste, fat but not greasy, thin but not stuffed, not only unique in flavor, but also rich in nutrition.
Rich, it also has the functions of appetizing, dispelling cold and promoting digestion. This kind of meat ball is smoked with dead wood, mosquitoes and flies don't climb in summer, and it doesn't go bad after being stored for a week in dog days. It is a unique tool. ...
Raojinyang siza noodles
Noodles with golden thread is a traditional specialty in Raoyang County of our province. According to legend, during the Daoguang period of the Qing Dynasty, there was a farmer named Qiu Chu in Dongguan, Raoyang County, who made a living by selling miscellaneous noodles. In order to make his noodles have a unique flavor, he studied hard. After several years and more than 800 experiments, he finally made a famous golden silk fan.
. At the end of the Qing Dynasty, there was a eunuch whose hometown was Suning County (adjacent to Raoyang County). Every time he goes home to visit relatives, he will go to Qiujiaza noodle restaurant in Raoyang Dongguan to buy some golden groceries. ...
Shijiazhuang Muslims braised chicken
Ma Hongchang and his Hui wife opened a Li Hongshun store in Shijiazhuang, which is very famous in North China. In the 1950s, the store adopted a large number of cooking and frying techniques of braised chicken from other places, changed spiced roast chicken into braised chicken, and named it "Majiajipu" braised chicken. This kind of braised chicken is now produced by Zhongshan Road Food Store Braised Chicken Processing Factory according to the traditional technology.
Shijiazhuang Hui Braised Chicken looks like a lying chicken with bent legs, chest side and wings in its mouth. ...
Little white dragon crossing the river
"Little White Dragon Crossing the River" is a traditional dish of Chinese restaurant in Shijiazhuang. The production method is to cut and clean crucian carp completely, blanch it with hot water, remove scales and replace it with a cross knife. Heat the oil in the pan until the onion and ginger are sauteed until fragrant, add milk soup or broth and various auxiliary materials, add crucian carp and scallop, and simmer over low heat until cooked. The egg white paste is made into a white dragon shape.
Like, let it float on the soup. This soup is lively, tender and delicious. The idea of this soup originated from a myth and legend. In the Tang Dynasty, in Chang 'an. ...
Gaochenggong noodles
Gaocheng palace surface is made of refined powder, essential oil and refined salt through a unique process. It is thin and hollow, with white luster and uniform thickness. Cooked and picked into a bowl, half soup and half noodles, the soup is clear and delicious, which can be used as a staple food and a meal, especially suitable for patients and parturients. Because it is made by hand, it is fire-resistant and not rotten.
But not rotten, more powerful, easy to eat, rich in nutrition, deeply welcomed by domestic and foreign markets. Gao Chenggong has been sold to Hong Kong at present. ...
Plymouth coast boulder
There is a traditional famous dish in Tangshan, Hebei Province-Lu Hua Chicken. It uses hen's drumsticks that have just been fattened in late autumn and early winter as the main material, which are washed and depilated, marinated with cooking wine, monosodium glutamate and shredded onion and ginger, then fried to purple, taken out and put on a plate, washed, trimmed and cooked with fire.
Stir-fry chicken legs and minced onion and ginger, and put them on a plate. This dish is bright in color, elegant in appearance, crisp and tender in meat, delicious and mellow, and unique in flavor. Although Lu Hua chicken is beautiful, ...
Watan chicken
Shuiban chicken and Shuiban fish are traditional dishes in Hebei Province. The preparation method of water-board chicken is: chop chicken breast into stuffing, add minced onion and ginger, egg yolk, salt, monosodium glutamate and cooking wine and mix well. Wash the pig clean oil, cut it into two rectangles, apply a little egg paste, evenly spread the prepared meat stuffing on the clean oil, and wrap it into flat strips.
Steam on high fire for 10 minute, cool slightly and hang egg white paste for later use. When the oil is 40% hot, fry the chicken in the oil pan. When it turns golden, take it out and cut it into small pieces. ...
Chaigoubao smoked bacon
Chaigoubao in Zhangjiakou is an ancient town beyond the Great Wall. According to legend, during the Qianlong period of the Qing Dynasty, a chef named Deng Guo opened a bacon shop here, which was famous in the area of Beijing-Baotou Line. The bacon he cooked was rotten and tender, with consistent appearance, bright color, mellow taste, fat but not greasy, thin but not stuffed. Not only has unique flavor, but also is rich in nutrition.
Rich, it also has the functions of appetizing, dispelling cold and promoting digestion. This meat is smoked by cypress, and mosquitoes and flies don't climb or squat in summer. ...
White as snow.
There are many ways to eat buckwheat in Chengde, and the most famous one is noodles in Zhang Sanying Town, Longhua County, Hebei Province. Zhang Sanying's original name was "the ancient philosophers". According to the records of Chengde Prefecture and Longhua County, in the twenty-seventh year of Qianlong (A.D. 1762), Emperor Qianlong led hundreds of civil and military officials to go hunting in Mulan paddock.
The ancient philosophers lived in the palace at the foot of Longtan Mountain in the east of Xunyi River (built in the 42nd year of Kangxi). In the afternoon, the palace ...
Flowers rose cake
Flower rose cake is a famous product in Chengde city, which is made of fresh roses, a local specialty, as the main raw material and refined by traditional technology This product has a long history and is one of the imperial foods in Qing Dynasty. It has a historical record. Whenever Kangxi came to Chengde for the summer or went hunting in the paddock, he regarded this kind of cake as a special food.
Flower rose cake tastes soft and crisp, sweet and palatable, and has a strong rose fragrance. It is a good gift for relatives and friends. ...
Qinggong imperial yinsiza noodles
Mixed noodles with silver thread is a kind of noodles made of various kinds of bean noodles, which is a traditional folk food in Chengde and has a history of more than 300 years. Chengde belongs to the miscellaneous grain producing area. In ancient times, wheat was mostly purchased from inside Shanhaiguan Pass, and the price was higher. Chengde people like pasta very much, so people use local beans to grind it into powder and roll it up.
Made into noodles to eat, and later noodles were gradually introduced to palaces and markets by the people. According to historical records, during the Qianlong period, the emperor brought his empresses to the summer resort every time. ...
Bean powder jelly
Residents of Chengde have been eating bean jelly for more than 300 years. People like to eat bean jelly, not only because it tastes delicious and can relieve summer heat, but also because it contains rich nutrition. According to the Dictionary of Traditional Chinese Medicine, mung bean jelly has the functions of "clearing away heat and toxic materials, treating pain, gangrene, sores, burns and bruises, and removing toxic substances such as medicine, wine and food".
. "Xianfeng 10 year, the British and French allied forces shelled Dagukou, and Xianfeng Emperor fled in haste. After he came to the summer resort, he often ate bean jelly outside the palace. Chengde is still there. ...
Mutton intestine soup
Cangzhou is located in the east of North China Plain, but there is Mengcun Hui Autonomous County in its jurisdiction. Hui is the main ethnic group here, so it is not surprising that the snacks are mainly beef and mutton. The following is a scene on the street in Cangzhou: drinking sheep intestine soup. Look at a big pot, intestines and mutton offal rolling around, surrounded by people.
How about a bowl of people, especially in winter, who will get hot when they see this scene? Have a bowl. ...
Fish Chili sauce
People living in the north may know that small fish are cooked with cakes, and there is also small fish hot sauce here in Cangzhou. Use small fish with a length of 2-3 cm, add ingredients such as peppers, and cook slowly after boiling. In addition to the smell of boiled fish, there is also a faint spicy taste. Locals buy them from time to time for side dishes. It's really delicious, and the tourists are here.
Cangzhou, may wish to order a "small fish hot sauce". ...
Sige steamed bread
Sitiao Steamed Bun Shop is an old-fashioned enterprise opened in 1958. Named after its location in the 4th Street of Shanhaiguan in the ancient city, its store was founded with relatively high service quality, attracting more customers and becoming more and more famous. Ordinary flour, ordinary stuffing, processed into beautiful shapes, unique taste, mellow and not overbearing.
Fat but not greasy. It has always been loved by ancient cities and foreign tourists. Manufacturer: Shanhaiguan Sitiao Steamed Bun Co., Ltd. (No.98, South Street, Shanhaiguan) ...
Donkey sandwich
As the saying goes, dragon meat in the sky, donkey meat underground. This shows the status of donkey meat. Walking on the streets of Cangzhou, you can often see the fire of donkey meat in the river. After simmering, add the ingredients of the masters. You can divide the sesame seed cake into two parts, slice the donkey meat, put the ingredients together and enjoy it slowly. Remember to have a taste when you come to Cangzhou. no
Look for it deliberately, and you can find it everywhere. ...
Huiji mung bean cake
Muslim Huiji Pastry Department was established in 1945. It is called Huiji because its founder is Hui and its surname is Hui. For more than half a century, it has been making mellow products with local mung beans and white sugar according to the secret recipe handed down from ancestors, which has been well received by citizens and people in surrounding areas. Producer: Shanhaiguan Hui Muslim
Ji cake bu (No.22, Tianxin Hutong, Shanhaiguan) ...
Lao er ma Wei Jiang sesame seed cake
Sesame paste sesame seed cake is one of the high-quality products of Raul Hotel, which is light yellow in color, with distinct layers, mellow sesame fragrance, soft and palatable. It tastes particularly good with hot pot and mutton soup. Producer: Laoerwei Hotel in Haigang District (Wenhua North Road 15) ...
Great wall Bobai pancake
According to legend, Qi Jiguang, a general of the Ming Dynasty, led the "Qijiajun" with Zhejiang as the main force to guard Shanhaiguan. There are many coarse grains in the north, and the life of border soldiers is hard. As a result, some people take advantage of the opportunity of fresh leaves along the Great Wall every May to make cakes and coarse grains carefully to improve their lives. It is said that this kind of food has spread to Japan. Final result
It is a kind of wind leaf cake in the mountainous area of Qinhuangdao city, with starch as the skin and three delicacies as the filling. The crust of the cake is faintly transparent. Taste Sanxian and Xie Bo Ye Faqin. ...
Xiaoxiao fried sparerib
Since its establishment, it has made all kinds of cooked food products with the traditional techniques of Zhao family, such as deodorization, seasoning and color matching, and adopted unique techniques such as stewing, frying, smoking and baking. Among them, fried spareribs are sold now, which is the best-selling variety in the store. The finished product is red Yan Huang, crispy outside and fragrant inside, delicious and mellow, suitable for all ages.
Suitable. Producer: Xiaoxiao Cooked Food Department of Haigang District (No.82 Mafang Market) ...
Xingtai daokou red-cooked chicken
Xingtai Daokou roast chicken is a famous meat product in Xingtai, Hebei Province, which won the first prize of Hebei cuisine as early as 1959. 1980 was also rated as Hebei famous brand meat food. Xingtai roast chicken originated from Kou Town, Henan Province, and is a branch of LAY roast chicken at the crossing. Raw material formula: chicken 100 2 ~ 3kg of salt.
Amomum villosum 15g cardamom 1 ...
Yisheng swimming training machine
Yishengyong smoked chicken is a traditional famous food in Tangshan City, Hebei Province, with a long history. In Tangshan, it has the reputation of "King of Smoked Chicken". Production method: 1. Material selection: Choose more than 500 grams of healthy and disease-free live chickens as the main material, the chicks should be more than 500 grams, and the big chickens should be fat. butcher ...
Zhengding diet custom
After liberation, most of the rural land in Zhengding County was occupied by landlords and rich peasants. The poor peasants endured hardships. Throughout the year, sweat drips on their feet, and they pay rent for most of the good grain they harvest. Except for a little seed, the rest are straw stalks, so we have to live with the sorrow of "one chaff dish every six months"
Bad days. Positive definite ...
Luancheng snacks and banquets
There are two kinds of traditional diets in Luancheng County: snacks and wine (banquet) seats. Snacks are mostly stalls selling rice in the market; Most wine (banquet) seats are operated by hotels (restaurants) for guests to enjoy. 1. Snacks In the urban and rural markets of Luancheng County, snacks are scattered all over the place. ...
Drinking custom in Shijiazhuang
Wine custom is an important part of folk custom, which contains rich connotations. It involves almost all fields of human production and life. From ancient sacrificial ceremonies to weddings and funerals, from welcoming guests to solar terms; From repairing and building a house to going out at home; From meeting relatives and friends to leisure travel; Starting from ancient civilization
Xing, to the life of modern people, are closely related to wine customs. In Shijiazhuang, the history of wine-making and drinking is much earlier than that of slavery countries. ...
Baiyunzhang steamed bun
Bai Yu 19 19 was named after himself. The white steamed stuffed bun is thin and narrow, and the stuffing is big and oily. Pick it up and shake it, so that the steamed buns turned into meatballs can be shaken inside. Steamed bread is made of exquisite materials. Beef and mutton must be fresh and tender. Specializing in picking the right flower cakes and meat, and purchasing small ground sesame oil at a fixed point. white cloud
Zhang Baozi has a unique method. First, feed the meat stuffing with high-grade soy sauce and flour paste, soften it with pepper aniseed water, and then add sesame oil, monosodium glutamate, chopped green onion and Jiang Mo. ...
Yang yuan ge Zha bing
Gezhabing is a specialty of Chuigu Town in Yangyuan County. When Gezhabing originated, there is no history to test, but in the Qing Dynasty, Gezhabing, who blew the ancient town, was famous far and near. According to legend, during Xianfeng period of Qing Dynasty, when Li Zengguang of Chuigu Town was appointed as the magistrate of Binzhou, he paid tribute to the court with songs and cakes, which was appreciated by Empress Dowager Cixi. Since then,
Gezhabing became the most popular food in your garden during the Qing Dynasty. Gezha cake, with excellent materials and exquisite craftsmanship. Baking. ...
Bashang oat noodle
Bashang oat noodle is the first treasure among "treasures beyond the mouth". Youmian is made of naked oats. Naked oats, also known as "naked oats" and commonly known as "oil wheat", are annual herbaceous crops. Originated in Central Asia, it was first introduced to the European continent and then to China, and it was planted in northwest China, northern North China and Inner Mongolia. There are already two.
A thousand years of history. In the 28th year of Guangxu, the government ordered land reclamation, refugees moved here, and naked oats settled on the dam. Naked oats have strong cold tolerance, ...
Cucumber feast
Cucumber banquet, created by the chef of Yanchun Hotel in Shijiazhuang, Hebei Province according to a historical legend, is now a famous local specialty. The whole banquet is mainly cucumber, which is divided into eight cold dishes and 12 hot dishes. The first cold dish is called "Qinglong Sleeping in Snow", and two dishes of Qinglong Sleeping in Snow (sugar).
Hold your head high, lively and lovely. The other seven cold dishes have different tastes, including sweet, spicy, fragrant, salty, sweet and sour, scallion oil and crisp. ...
Burning north and south
"Baked North and South" is a traditional flavor dish in Zhangjiakou City, Hebei Province. The so-called North-South Roasting is to take Tricholoma Saibei and bamboo shoots in the south of the Yangtze River as the main ingredients, cut them into thin slices, stir-fry them in a wok, add some seasonings and fresh soup, boil them until they are thickened, and pour chicken oil on them. This dish is silvery red in color, delicious and refreshing, and full of flavor. exist
In our country, bamboo shoots are called Yulan tablets, which are abundant in Zhejiang, Jiangxi, Hunan and other places. The nickname of Yulan film comes from a legend. ...
bake a cake
Scone is a kind of traditional food with strong aromatic earthy flavor, which is made from flour ground by Chengde people in Gu Mi and then baked. It is called "four auspicious cakes" together with rice cakes, bean buns and pancakes. During the slack season in the twelfth lunar month, people in Chengde Mountain area will make cakes for every household. The baked cake is tender and delicious.
...
Almond juice/milk
Chengde region is rich in almonds, which are sweet and commonly known as "big flat". The chef of the summer resort uses the mineral water and almonds from the mountain resort to prepare almond dew for emperors, queens and princes. Almond dew has the effects of reducing blood fat and caring skin. ...
Shijiazhuang diet custom
Before liberation, many farmers in Shijiazhuang lived in poverty, and the staple food was mainly coarse grains all the year round, supplemented by bran vegetables. Plain areas are used to eating three meals a day, while western mountainous areas eat two more meals in winter leisure season. Generally, millet and sorghum are the staple foods, and flour and rice are slightly used to welcome guests on holidays or when wheat is mature. Except for holidays, the rich family fell down.
Eat more flour and rice every day, and eat more whole grains at ordinary times. Xiaomi moved slightly and said ...
Source food introduction
Tired of eating the delicacies in the city, you can change your taste here. Here are some Laiyuan snacks: rainbow trout: this fish originated from the mountain stream of Shasta Mountain in California on the west coast of the United States and was domesticated artificially. This precious fish is named after the rainbow-like longitudinal stripes on both sides of the fish. rainbow
Trout is famous for its rich nutrition, high protein content, full amino acid content, tender meat and good taste, especially braised rainbow trout. ...
Laiyuan flavor catering
The exquisiteness and diversity of Laiyuan flavor foods are caused by many conditions: First, Laiyuan crops have many varieties and good quality. Laiyuan has complex terrain, diverse soil and climate, and a wide variety of crops, mainly including corn, beans (white beans, black beans, cloud beans, mung beans, red beans and white beans), millet and buckwheat.
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Tea drinking custom in Shijiazhuang
Shijiazhuang does not produce tea, but there are many people who drink tea. Before liberation, there were many teahouses in Shijiazhuang, which were no worse than those in Beijing. Teahouses there are scattered all over the city and countryside, just like restaurants everywhere, everywhere. The teahouse in Shijiazhuang has a strong local flavor and a high grade.
Orderly square tables and armchairs; low-grade ...
"Ermao roast chicken"
Basic formula: selected live chicken, salt, first-class top oil, ancestral secret recipe. Product features: traditional craft, secret recipe from ancestors, popular areas, well-known at home and abroad. Historical origin: "Ermao roast chicken" was founded in the 14th year of Jiaqing in Qing Dynasty (AD 1809), and the first generation of practitioners Wang Dexing nicknamed it "Ermao".
So it is commonly known as "Ermao roast chicken". But people are still used to calling it "Ermao roast chicken". It has been passed down to Wang Shulin, the seventh generation descendant, and "Ermao roast chicken" has a unique flavor and taste. ...
Linying braised rabbit
Linying rabbit meat series food is managed by famous teachers. It is a healthy rex rabbit that has grown for five or six months and has been carefully processed. Linying braised rabbit is spiced and boneless, delicious, pure in taste and rich in ethnic flavor. Rabbit meat products are high in protein, lysine, digestibility, fat, cholesterol and cholesterol.
Heat and other characteristics. It is praised by developed countries as the best food for human beings in 2 1 century. This product is sterilized at high temperature and high pressure, and its shelf life is 8. ...
Tangshan chi chi da quan
1 Laobian Jiaozi Pavilion (Tianyuan, one near the hotel) 2 Fuguimao (there are several shops on the west side of Dazhao Park and one on the south side of Guofang Road) 3 Laobian (behind Kailuan Hospital) 4 Fenghuang Garden (Xishan Road, Dali Road, Customs Light Industry Building) 5. ...
Zhangjiakou snack guide
Eight bowls in Yuxian are a traditional dish in Yuxian. Regardless of marriage, banquet and reception, from the official to the folk, "Eight Bowls" are regarded as particularly exquisite and rich famous dishes. "Eight bowls", as the name implies, are eight bowls of famous dishes. Yuxian traditional "eight bowls" have five colors.
Fat but not greasy braised pork, steamed pork next door, tiger skin balls wrapped in meat, Tibetan food, fat and thin. ...
Langfang smoked bacon
In the last few years of traveling around the country, when introducing Langfang to others, people always ask, what are your specialties there? I can only watch others introduce the specialties of my hometown, and I am envious and jealous! Recently, in Wuhan, I found that every family here cooked bacon and hung it on the window for curing.
Good fish, good chicken and good pork suddenly remind me of bacon in my hometown I asked a lot of people, but I have never heard of Shijiazhuang, Handan and Baoding. smoked meat ...
Yongnian "donkey sausage"
The "donkey meat sausage" in Yongnian County originated in the late Qing Dynasty and has a history of nearly a hundred years. It is a traditional snack handed down to this day and a local specialty in Yongnian County, Hebei Province. There is a saying in China that "there is dragon meat in the sky and donkey meat on the ground". Donkey meat is regarded as a superior product because of its high quality and delicious taste. Yongnian "donkey meat sausage" is precisely selected.
Donkey meat, chopped into minced meat, mixed with mung bean powder, ground sesame oil, and a variety of precious medicinal materials, made into paste with soup stock, poured into donkey casings, tied into small bundles, and heated at high temperature. ...
Ji Hu roast chicken
Yongqing "Ji Hu" roast chicken began in the late Qing Dynasty and was operated before Beijing, with a history of more than 65,438,000 years. It has been handed down for four generations, flattering the exclusive Chinese medicine secret recipe and cooking it until the flesh and blood are separated and inseparable. It is fragrant, moist, tender and delicate, and sells well in Beijing, Langfang and surrounding areas, cities and counties.
Roast chicken is a well-known old brand in Yongqing. ...
Hebei high-quality vegetable rice
In foreign countries, when it comes to bacon, all praise Eastern Europe and Poland as top grades. I don't know that the bacon in Chaigoubao, Huai 'an County, Hebei Province (next to the Great Wall, which used to be the junction of Hebei and Suiyuan, on the Beijing-Taiyuan railway line) is really delicious. Bacon made by Pingjiang County and other shogunate mountains in northeast Hunan is also very famous, but it is all made of
Smoked bacon is coarse and fine, but the quality is not as good as Chaigou bacon, which is fragrant and delicious. First of all, the relationship between raising pigs, domestic pigsty. ..