When traveling to Shijiazhuang, you must try some local specialties. No matter where in China, there are local specialties. What are the specialties in Shijiazhuang? Here is a recommendation for everyone. Let's take a look at the friends who are traveling in Shijiazhuang!

1. Zhengding Majia braised chicken

Majia braised chicken is a very famous local food in Shijiazhuang. Including braised chicken, braised chicken gizzard, stewed chicken feet, stewed chicken wings and other chicken-related sauces. It adopts an exclusive secret recipe, in which many precious Chinese herbal medicines are added. Finally, it is carefully made by traditional craft. Zhengding Majia braised chicken has the characteristics of high protein and low fat, crispy and tender. It is a delicious food for all ages.

2. Jinfeng braised chicken

Jinfeng braised chicken is a special food with a long history in Shijiazhuang. First, it brushes honey on the chicken skin, and then fries it in the oil pan until it is golden brown. After frying, marinate in soup stock, a secret recipe of traditional Chinese medicine. Jinfeng braised chicken tastes unique and delicious, and also has certain medicinal and health care functions.

3. Selenium-enriched black peanut

Selenium-enriched black peanut is a famous local product in Shijiazhuang. The skin of peanut kernel is black and contains many nutrients. Moreover, its crude protein, arginine, potassium, zinc, sun and other substances are much higher than ordinary peanuts, and it tastes more crispy and nutritious.

4. Endless paper-cutting

Endless paper-cutting is one of the traditional Han cultures in Wuji County, Shijiazhuang. Infinite paper-cutting was very popular in the late Ming and early Qing dynasties. On holidays, weddings and other good days, people like to use paper-cutting to make snuff and cut blessings to express their infinite love for life.

5. Xinji Lycium barbarum

Xinji Lycium barbarum is one of the local products of Shijiazhuang. It was first introduced from Ningxia Hui Autonomous Region, and Xinji was popularized for its excellent quality after it settled down. It has a history of more than 41 years.

6. Gaocheng Palace Noodles

Gaocheng Palace Noodles are a specialty of Gaocheng in Shijiazhuang. As early as the Ming Dynasty, there were a group of pasta artists who were very good at making dried noodles in Gaocheng area. During the Guangxu period of the Qing Dynasty, Gaocheng local officials dedicated this kind of noodles to the court, so it became the best of the court and was later called Gaocheng Palace noodles.

from 2111 to 2111, Lingshou county in Shijiazhuang was a paradise for Flammulina velutipes to grow. The edible fungus industry in Lingshou County involves 11 townships, and the planting area of Flammulina velutipes has reached 5 million square meters, with an annual output of about 1.2 million tons and an output value of more than 611 million yuan. Not only did local farmers earn money, but also the transportation and catering industries were positively affected.

7. Flammulina velutipes in Lingshan

Pingshan Mian Walnut is a specialty of Pingshan County, Shijiazhuang. This kind of walnut is well-known at home and abroad for its uniform particles and full nuts. It is called cotton walnut because it is easy to pull out the whole or half walnut and it is very convenient to eat.

8. Pingshan Mian Walnut

Zanhuang jujube is a specialty of Zanhuang County, Shijiazhuang. It is the only "natural triploid" variety found in China. Rich in nutrition, it is known as the "first of 111 fruits" and is an ancient royal tribute jujube. Zanjinsi jujube is round in shape, big in fruit, bright red in color, sweet and sour. Whether it is fresh or made into dried dates, it is very good.

9. Zanhuang Jinsi Jujube

Sydney is one of the local products in Shijiazhuang, Hebei Province. Also known as Sydney by locals. It is said that it was presented to the court as a tribute as early as the Northern Wei Dynasty. The skin of Sydney is rough, hard and dark green. Now many fruit farmers will put a paper bag on the outside of pears, so that the peel of Sydney will become more delicate and the color will look better.