Introduction to this issue: The 9 most famous dishes in Shijiazhuang are all big "hard dishes", delicious and delicious, so delicious!

Shijiazhuang, the provincial capital of Hebei, is located in the Beijing-Tianjin-Hebei region of China. It was formerly known as "Shimen" and was renamed Shijiazhuang in 1947. Shijiazhuang is an excellent tourist city in China. The famous scenic spot "Xibaipo" is known as "Ukraine in the Shanxi-Chahar-Hebei Border Region" and attracts a large number of tourists.

Beautiful scenery and delicious food are the best combination. There are many local flavor dishes in Shijiazhuang. The taste is mostly salty. It is especially good at blasting, deep-frying, and stir-frying. It pays attention to color, aroma, taste, and shape. Many of them are traditional famous dishes handed down from ancient times. Both the style and the taste are very local characteristics, so you must try them. Now, Shouhou will share with you nine classic dishes in Shijiazhuang. Which ones have you tried?

Golden lionfish is a traditional famous dish in Shijiazhuang. It also belongs to the Hebei cuisine series and has been selected as one of the top ten classic dishes in Hebei. Golden Retriever Lionfish uses carp, which is fried into golden color first and looks like a lion, hence the name. Carp is rich in nutrients, and its sour and sweet taste makes it very popular.

Zhengding Eight Bowls is a traditional folk dish in Zhengding County, Shijiazhuang. In Zhengding County, there has been a saying that "eight plates and eight bowls" are used to entertain distinguished guests, and the Zhengding Eight Bowls came from this.

The eight bowls of Zhengding are mainly composed of four meats and four vegetables. The four meats are mainly pork, namely front shoulder meat, middle rib meat, rear hip meat, and elbow meat. Each bowl has its own The corresponding names are elbow buckle, crispy pork, buckled pork and square pork. The main raw materials of Si Su are radish, kelp, vermicelli and tofu. The ingredients are excellent and the workmanship is exquisite. The meat dishes are not greasy and the vegetarian dishes are fresh and not bland. It is an absolute food dish and conveys the deep warmth and love to relatives and friends. expect!

Zhengding collapse liver is also a traditional dish in Zhengding, Shijiazhuang. As early as the Song Dynasty, it was famous as a famous dish and has been passed down to this day.

Zhengding collapsing liver is actually a cold dish. It uses yellow beef liver as the main raw material. It is shredded, stir-fried, put into a basin, and mixed with sesame oil to form a hot dish that can be eaten cold. For a long time, Zhengding Bangangan has been mainly made in family workshops, with a red color and a delicious taste.

This is also a dish with carp as the main raw material. It is innovatively combined with the characteristics of cuisines from Beijing, Shandong and other regions. The dishes are full of color, flavor and taste, and they look very appetizing. It occupies one-third of the tabletop and is delicious and beautiful.

Zhengding Majia braised chicken is a provincial intangible cultural heritage. It uses fresh and tender free-range chickens from mountainous areas. After being processed, it is boiled in a century-old soup. The cooked chicken is bright yellow in color and the skin is not broken. , does not fall off the bones, and the meat is tender and refreshing. It is a high-quality delicacy suitable for all ages.

Jinfeng Braised Chicken originates from Majia Chicken Shop. The production process is unique. The chicken is colored with honey, then fried in a pan, and finally cooked with a secret recipe of traditional Chinese medicine. It has a mellow taste and is popular among many tourists. Friends regard it as Shijiazhuang’s specialty flavor and take it home to enjoy!

Xinji Salted Donkey Meat is an authentic Shijiazhuang delicacy. This dish is rarely eaten in other places. Its unique flavor also attracts many lovers to come here.

Xinji Salted Donkey Meat has been made since 1893. It uses the best ingredients. The entire production process takes a day and a night. It is carefully made, red in color, delicious, fragrant but not greasy, fresh but not fishy. .

Cooking whole sheep in Qiji is a whole sheep feast that has been handed down since the Yuan Dynasty. Qiji Cooking Whole Lamb is selected from freshly slaughtered sheep, which combines the characteristics of roasted whole sheep and various mutton dishes, and has been developed into a special dish that even people who don’t like mutton will try it. The biggest feature is that it can remove the unique mutton smell and is suitable for all people. From the sheep head to the internal organs, everything is carefully cooked, making it a veritable whole sheep delicacy.

Hot meatballs are made with pork or mutton and eggs. With a history of 600 years, they are a must-know dish for every housewife in Shijiazhuang, and they are also an indispensable delicacy for entertaining guests. The hot meatballs appear to be a hot dish, but in fact they are a cold dish, with no meatball shape at all. They are named because they need to be hot before eating.