1, Daokou roast chicken
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 rated as Hebei famous brand meat food. 198 1 was rated as a national famous product by the Ministry of Commerce of China. Daokou roast chicken is as famous as Beijing roast duck and Jinhua ham, and is known as "the best chicken in the world".
Historical story of Daokou roast chicken:
During the Jiaqing period of the Qing Dynasty, Emperor Jiaqing once visited the crossing and was suddenly excited by that strange smell. He asked the people around him, "What is this smell made of?" Answer left and right: "Roast chicken." After the waiter presented the roast chicken, Jiaqing was overjoyed and said, "Color, fragrance and taste are three unique". Since then, Daokou roast chicken has become a tribute of the Qing court. Zhang Bing's descendants inherited and developed the exquisite skills of their ancestors, which made the roast chicken in Yixing Store maintain a unique flavor. Since then, Daokou roast chicken has been passed down from generation to generation. In the old society, due to heavy taxes imposed by the government, exploitation by local strongmen and extortion by hooligans, Daokou roast chicken suffered bad luck. After liberation, Daokou roast chicken was reborn and developed.
Daokou roast chicken features:
Xingtai Daokou roast chicken is known as the "four musts" of color, fragrance, taste and rot. The appearance is beautiful and complete, the color is light red with light yellow, the meat is soft and rotten, and the taste is delicious and fragrant. It can be stored for 2 ~ 5 days without changing color and taste, and the storage period in winter is longer.
2, sole sesame seed cake
Historical story of sesame seed cake with sole:
Sole sesame seed cake is a specialty of Zaoqiang County, Hengshui City, Hebei Province. The history of Zaoqiang sole biscuits can be traced back to a person named Song Shanzhuang (1895- 1969) in Zaoqiang County. In the early years of the Republic of China, he baked sesame cakes in Songjia Hutongkou, east of Nantou Road, Laoshi Street, the county seat. At that time, he made three kinds of sesame cakes: one was a round sesame cake with a dead face, which was covered with sesame seeds and bulged like fried cakes after heating; One is a round sesame cake without sesame seeds; The last one is a sesame seed cake with sole.
At that time, sesame cakes with soles were not well-known and didn't sell quickly. By the time Song Shanzhuang's apprentice Jiang Cunbo (nicknamed Si Ma Zi) arrived, the sole baked wheat cake began to become famous. Jiang Cunbo is from Jiangzhuang, west of Zaoqiang City. In his early years, he learned to make sesame cakes from his distant uncle Song Shanzhuang. In the mid-forties, he also opened a biscuit workshop in the old cross street of the county. After the reform and opening up, he went out of the canteen in Zaoqiang County and went back to his old job in Old Cross Street. With the improvement of people's living standards, this kind of sesame seed cake with meat soles has become popular, and his business is getting better and better.
Production process:
The facilities for making sole biscuits are not very complicated, but they have a unique formula and technology, and only by hand can the taste be baked. The main raw materials it needs are refined powder, sesame paste, sesame oil, fennel and boiled broth. In addition, cook the meat needs spices. The seasonings used are seven kinds of traditional Chinese medicines, and the oven used is divided into two layers.
3. Handan pulled noodles
Lamian Noodles is a home-cooked pasta dish with unique local flavor in Wu 'an, Handan City, Hebei Province. According to legend, it was introduced from Wu 'an, popular in the west of Handan County, and made of superior wheat flour. It has a moderate taste and is one of the delicious foods suitable for all ages.
The production method of Lamian Noodles:
Mixing noodles: Mixing noodles is very important, and the quality of mixing noodles directly affects the final effect. First, melt the salt with warm water, and then pour it into the dough bit by bit with warm salt water to form a dough with moderate hardness.
Enter the key step: knead the dough, dip your fists in warm salt water, and then knead the dough evenly. Fold one side of the dough and kick it again, and continue the same thing with the same strength. Soak your hands in water, then fold one side, continue the same action, continue to kick your face hard, your face is bare and your hands are bare. At this time, the dough has been mixed.
Proofing: After the dough is proofed, roll it into large pieces and cut it into strips. The left and right hands each picked up one end of the dough, stretched it as thin as possible, and put it in boiling water to cook the noodles.
Brine: sliced onion and garlic, marinated in soy sauce for later use. Put aside the dough, you can make marinade, shred the cabbage for later use, heat the oil, quickly pour in the onion and garlic, quickly pour in the cabbage, stir fry, add salt and water for a while. When the cabbage becomes soft, add chicken essence and serve. Take out the noodles and pour the marinade, and you're done.
4. Su Qiao smoked fish
Su Qiao Town is adjacent to Daqing River in the north and Wen 'anwa in the south. It is an important land and water wharf in Wen 'an, belonging to the "land of plenty". The hardworking and simple Dawa people invented the method of fumigation to eat fish in the long process of exploration. The specific invention time of smoked fish is unknown, but it has been passed down from generation to generation.
Smoked fish is a health food, which can warm the middle energizer, tonify deficiency, promote diuresis, warm the stomach, calm the liver and dispel wind. Su Qiao smoked fish is becoming a good product for people to travel and eat, and it is deeply loved by people. Su Qiao smoked fish is famous for its long history, delicious taste and unique production.
5. Yongnian donkey meat enema
Yongnian donkey meat sausage originated in the late Qing Dynasty and has a history of nearly a hundred years. It is a traditional snack. Spread to this day, it is a local specialty in Yongnian County, Hebei Province.
China has a saying, "Dragon meat in the sky, donkey meat on the ground". Donkey meat is regarded as the best because of its high quality and delicious taste. Yongnian donkey sausage is made by carefully selecting and refining donkey meat, chopping it into minced meat, adding mung bean powder, ground sesame oil and a variety of precious seasonings, making it into paste with old soup, pouring it into donkey meat casing, tying it into small bundles, cooking and sterilizing at high temperature, and finally smoking it with fruit trees. So Yongnian donkey sausage is also called donkey enema. Donkey sausage is nutritious and delicious.
6. Mung beans are tied
Luoza is one of the famous foods in Tangshan, and it is an essential thing for people to celebrate holidays, weddings, funerals and celebrations. In the local area, there is even a saying that "Tangshan is not counted if you don't eat Luozhayan". Luozha is now widely distributed in Tangshan, Luanxian, Luannan, Laoting, Zunhua and other places, and its workmanship is the most authentic and common in Luannan County. However, mung beans are rarely used in Luoza sold in the market now, which is low in cost but not as good as pure mung beans in taste. If you want to eat mung beans, you must customize them and the price is relatively expensive.
The preparation method of mung bean dregs:
Da Luozha peels mung beans and miscellaneous beans and soaks them in water, grinds them into slurry with a stone mill, adds turmeric and mixes them well, then puts them into a pot and spreads them into pancakes as big as a pot cover. When it's ripe, it's a big brother.
Little Geza does the same thing as big Geza. It is best to use mung beans or red beans instead and grind them into bean powder. Sometimes operators will mix some starch or even flour in order to reduce costs, so that the taste and texture of each grid will be inferior.
7, Nangong smoked vegetables
Nangong smoked vegetable is a representative traditional food in Nangong, and it is a good product for home life and gifts to relatives and friends.
Smoked vegetables are made of fine pork belly, eggs, ginger, mung bean powder, sugar, salt and sesame oil into paste, put into casing, put into the old soup of more than 20 Chinese herbal medicines such as star anise, pepper, nutmeg, cinnamon and angelica dahurica, and cook for 2 hours. Finally, the casing is coated with sesame oil and hung on a fruit fire for smoking.
8. Fang Sheng preserved eggs
Fangsheng preserved egg is a specialty of Hebei province, which has a history of 100 years. Also called "Hebei preserved egg" and "changed egg".
Pine nut eggs are large and beautiful in color, and the protein is brown or amber jelly-like, translucent and with pine nut patterns; Egg yolk is dark green or five-colored, with proper viscosity, thick but not dripping, fragrant but not greasy, rich in nutrition, easy to digest, delicious, cool and delicious, unique in flavor and quite distinctive. It's really Binzo's good wine.
Health care efficacy:
Traditional Chinese medicine believes that preserved eggs are cool and have the functions of nourishing yin and moistening dryness, moistening intestines and smoothing qi, clearing heat and quenching thirst. It can relieve symptoms such as dry mouth, sore throat, red eyes and tinnitus, burning nasal cavity, constipation, oral ulcer, and swollen gums. Moreover, preserved eggs can also be used to make cold dishes, which are not only nutritious, but also help to clear fire and increase appetite. They are indispensable healthy dishes on the summer table.
9. Zhengding Majia Chicken
190 1 year 65438+February 3 1 day, Empress Dowager Cixi and Emperor Guangxu who fled to xi 'an because of Eight-Nation Alliance's invasion of Beijing are on their way back to Beijing, and they are staying in Zhengding. During my three days in Zhengding Palace, I not only visited many places of interest in Zhengding House, but also tasted famous foods with various flavors. Among them, the century-old Majia braised chicken is full of praise, saying that it is fragrant, fresh, tender and delicious. Majia braised chicken once became a tribute and became famous.
Cooked braised chicken is reddish in yellow, bright in color and smooth in skin. No skin damage, no bone removal, no tooth plugging, and it is suitable for all ages. It has unique product characteristics and is different from other chicken breeds in color, fragrance, taste and shape. In Zhengding, which has been handed down for six generations, it not only retains the traditional technology, but also independently innovates a series of products such as stewed chicken wings, stewed chicken feet and stewed chicken gizzards.
10, Sanhe bean slices
"Sanjiang Doupian" was founded in Song Dynasty and was famous in Qing Dynasty. According to legend, during the reign of Kangxi in Qing Dynasty, pengpeng, an upright official, served as the magistrate of Sanhe for six years. He has a special liking for "Sanjiang bean slices" and eats every meal. He especially likes the beans made by Zhang, who is called "beans" in the south of Sanhe City, and goes to his house for a private visit. He saw that Zhang Laohan and his wife had no children, got up early and got greedy late, and it was very hard to grind beans to make pulp, so he had to punish a flour seller.
How to eat:
"Sanjiang bean slices" can be eaten directly (bean slices rolled with green onions), can also be used as a side dish, can be cold and can also be fried. Shredding bean slices, mixing with shredded onion, shredded cucumber, Chinese cabbage and coriander, and making into various cold dishes; Stir-fry with pepper, cabbage, cucumber, etc. Into a variety of hot dishes; It can also be used as an auxiliary dish or a bottom dish for meat dishes such as steamed meat, stewed meat, boiled meat and braised pork. In a word, "Sanjiang Bean Slice" has its own flavor when it is the main course, and it is coordinated with the flavor of the main course when it is the auxiliary course.