Tangshan JD.COM chestnut is a well-known local product at home and abroad. It is famous for its sweet taste and solid grain, and it is called chestnut because of its flat shape. The best JD.COM chestnuts are fried with brown sugar, which is bright red and sweet in the air. I have also eaten sugar-fried chestnuts from other places. From the appearance, it seems that it is not much different from Tangshan chestnut. When I eat it in my mouth, I can't help but feel that chestnuts are loose and taste bad. After JD.COM chestnut is fried, the peel and kernel will be separated and peeled easily. Sweet in the mouth, with endless aftertaste. With the development of science and technology, in recent years, juice appeared some other methods of chestnut, such as chestnut juice and chestnut kernel, which were also loved by people. In Zunhua and Qian 'an, the hometown of chestnuts, you can also eat other JD.COM chestnuts, and the taste is equally amazing.

Tangshan special snack: honey

Like fried chestnuts with sugar, honey is also a sweet Tangshan snack. During the Spring Festival, you can see all kinds of packaged honey when you walk in major shopping malls in Tangshan. Under the illumination of light, the color of honey is more vivid, and the honey inside gives people a silly feeling. The embellishment of black sesame seeds on candy can be described as full of color, flavor and taste. The practice of honey is not simple, it needs to go through the process of ingredients, kneading, rolling, cleaning, chopping, frying and boiling. Under the careful production of skilled craftsmen, the sesame candy is bright, light yellow, as thin as paper, like flowers, crisp and sweet. Sesame candy is an essential food for Tangshan people to eat daily and visit relatives and friends during the Spring Festival. People use honey sesame candy to convey the joy of festivals and the sweetness of life.

Tangshan special snack: chess piece sesame seed cake

Compared with sugar-fried chestnuts and honey sesame candy, the flavor of chess sesame cake is varied. Chess sesame seed cake is also a kind of sesame seed cake, which is named after it looks like a small drum and a chess piece. The dough of the chess cake is very particular. After the dough is mixed, it should be crispy with big oil and sesame oil, so that the baked sesame cake can be golden in color and crisp in taste. Chess biscuits can have meat, sugar, assorted meat, sausage, ham and other fillings, each with a different flavor. The chess and card biscuits baked inside and outside are crisp, delicious, crisp, delicious and not greasy, and easy to preserve, which makes Tangshan people like them very much.

Tangshan: Luo sugarcane

"Luozhe" can be said to be the same as everyone knows in Tangshan, but it seems to outsiders to be the same Tangshan specialty snack. There is an interesting story about the origin of the name "Luozhe":

During the reign of Empress Dowager Cixi in the late Qing Dynasty, all localities paid tribute to Cixi. At that time, Tangshan belonged to Zhili, and because it was difficult for local officials adjacent to the capital to pay tribute, they had to send "Luozhe" to the imperial chef.

One day, while Cixi was having dinner, the chef brought a plate of "Luozhe" to Cixi. Cixi took a bite. According to the usual practice, the food bitten by Lafayette will be taken away. Unexpectedly, Cixi took a bite that day and then took another bite. She said to the people in the chef, "What's the name of this dish?" The people in the chef couldn't answer, so they quickly confessed to Lafayette. Fortunately, Empress Dowager Cixi didn't get angry that day and said to the people in the imperial kitchen, "Well, put it here first." The name "Luozhe" came from this. "Luozhe" is a kind of pancake made of bean flour. Paving vines has very strict technical requirements for chefs. The bean flour used to spread "Luo sugarcane" is very thin and difficult to master. At the same time, the temperature of sugarcane laying is also the most important. Small fire is easy to peel off, and large fire will spread. The first-class "Luo sugarcane" is as thin as a piece of paper, golden in color, and smells a burst of bean fragrance. There are many ways to cough up sugarcane, and frying and frying have their own characteristics. In all kinds of restaurants in Tangshan, you can eat vinegar, dry fried and slippery "sugar cane". Even in the Spring Festival, when chickens, ducks and fish are in vogue, "Luozhe" is an indispensable dish on the lunch table of Tangshan people, and Tangshan people's love for "Luozhe" can be seen.

Liu Mei roast chicken

In fact, it was not only "Luozhe" that was named by Empress Dowager Cixi, but also roast chicken. Laoting County, Hebei Province, the birthplace of his handicraft skills, is located in the southeast of Tangshan City and the birthplace of Laoting Drum. Liu Mei's handmade roast chicken technology was founded by its founder, Mr. Liu Junlao. On the basis of more than 200 years' ancestral braised pork, after painstaking research, it pioneered the plastic surgery of roast chicken in China, and became famous.

According to Laoting County Records, in 1897, Liu Jun and his grandfather Liu Chong, who moved from Ligezhuang, a seaside village in Laoting County, to Nanguan, the county seat, hung up the plaque of "Liuji Roast Chicken Shop" and started their business. 1905 business is booming. At that time, Liu Tan, who was a second-class bodyguard with a knife beside Emperor Guangxu, returned to his hometown to enjoy Liu Ji's roast chicken. Later, the model was changed to put one wing of the white striped chicken through the knife edge of the chicken neck and stick out the chicken mouth, so that the head and neck of the chicken clung to the back of the chicken with chicken wings, and the other chicken wings naturally folded, and then the chicken feet were rolled up and folded into the abdominal cavity, and then put into the pot of ancestral broth, and 28 kinds of precious Chinese herbal medicines were added, and the cooked and smoked roast chicken was put there, just like a naked chicken without feathers. /kloc-in the autumn of 0/906, Liu Tan, who had entered the Summer Palace as the personal bodyguard of Empress Dowager Cixi, went back to his hometown to visit his mother, and brought dozens of pieces back to Beijing to be dedicated to Empress Dowager Cixi and other princes. Empress Dowager Cixi was very happy when she saw Liu Ji's roast chicken presented by Liu Tan and tasted it. She was named "Liu Mei Roast Chicken".

Tangshan special snack: shrimp sauce

Shrimp sauce is also called shrimp cake. It is a sticky sauce made of various shrimps through salt fermentation and grinding. Shrimp can be produced in all coastal areas of China. Tangshan, Hebei, Huimin, Yangjiaogou, Zhejiang and Guangdong have the largest output, and the production and processing period is from May to 10 every year. Shrimp sauce processed in Tangshan and Cangzhou, Hebei Province is of high quality and is generally used for seasoning.

Shrimp sauce is slightly shaped like sweet sauce, which is divided into one, two and three grades. The color is red, bright and yellow, the taste is delicate, the fragrance is pure, the salt is sufficient, the water content is low, the shrimp taste is unique, and it is better to have no insects and no peculiar smell. Tangshan and Cangzhou have the best quality products. Some of them are mixed with small crabs and clams during processing, which affects the quality. The color is mostly grayish yellow, not bright.

Don't think that shrimp paste is used for seasoning. In Tangshan, more people choose to eat raw or steamed.

Tangshan Special Snacks: Shrimps from Ten Caspian Seas

Tangshan is adjacent to the Bohai Sea in the east and used to be rich in seafood. For example, shrimp is the best seafood. I still remember that every time prawns went on the market when I was a student, there were vendors selling prawns in big baskets at the school gate, and the price was low. Students occasionally treat them as snacks to satisfy their desires. One year, prawns suddenly disappeared from the market. A knowledgeable person said: At present, shrimps caught by fishing boats outside Qinhuangdao are all loaded on refrigerated freighters on the surface of Shanghai and transported to the Soviet Union. Since then, the common thing on the market is "Pipi Shrimp".

Tangshan special snack: noodle fish

It is said that the scientific name of the noodle fish is Yangtze whitebait, but it is obvious that the whitebait on the market is far less delicate and soft than the noodle fish in Tangshan. Face fish is an annual fish with zooplankton as its staple food. In the breeding season, fishing is common and the quantity is extremely considerable. Noodles fish are delicious, nutritious and have a special flavor, especially before spawning.

Tangshan special snack: cat's paw

Tangshan seafood ranks first in Hebei. Not only sea crabs are famous, but the most distinctive river crabs are also called "hairy claws", which have a unique flavor after processing.

Jiahao steamed dumplings

Hao's steamed dumplings are shaped like pomegranate, white as jade, thin and tough, tender and fresh, oily but not greasy, and mutton is not greasy, which is deeply loved by the masses. It has been in business for more than 50 years and enjoys a long reputation. Hao's ancestral home is Malanyu Town. Since childhood, he and his father have opened restaurants in the street to do business. Later, he saw an old Hui man named Shi Da selling steamed dumplings in Malanyu Street and made a lot of money. He secretly learned the craft of making steamed dumplings from him. After Shida quit, he started to operate steamed dumplings.

Hao steamed dumplings have always been very demanding in production. The flour used is white flour. Fill fresh mutton, add white meat soup made of Radix Angelicae Dahuricae, Fructus Amomi Rotundus, Flos Caryophylli, Fructus Foeniculi, Fructus Zanthoxyli and aniseed, add onion, garlic, ginger and monosodium glutamate, and then add a small amount of fresh Chinese cabbage and appropriate amount of sesame oil. The production method is very elaborate. First, scald the noodles with 60 degrees hot water, knead them evenly, pull them into small doses, roll them into dumpling skins, roll them up with flour, and thin the edges with a hand hammer. This is the steamed dumpling skin, which looks like a lotus leaf and is as thin as art paper. Then, put the prepared minced meat on it, stack it together and steam it in a steamer.

A few years ago, under the interference of the "Left" route, Hao's steamed dumplings were interrupted for many years. After the Third Plenary Session of the Eleventh Central Committee of the Communist Party of China, steamed dumplings reopened, and the plaque of "Yilaishun Muslim Steamed Dumplings Pavilion" was hung on1August, 9841day. Because the steamed dumplings he manages are genuine and delicious, customers are full every day, and some customers prefer to go to the "Yilaishun Muslim Steamed Dumplings Restaurant" in Xiguan, Zunhua.

Kaiping da dough twists

One glass of milk, two eggs, two tablespoons of vegetable oil and three and a half cups of high flour. The big twist in Yishun store is one of the traditional snacks in Kaiping. Golden twist is crisp, soft and sweet.

Zhao Jia restaurant maoerduo wonton

Zhaojiaguan wonton, from the opening of 1936 to the public-private partnership of 1956, has enjoyed a good reputation in the whole city for 20 years. There are five old gentlemen in Zhao's wonton shop. Because it is self-operated, it only makes a living for the whole family, regardless of wages and profits. Therefore, the wonton made is good in quality and quantity, and cheap in quality.

The noodles used in Zhao's wonton are all white flour. Use cooked lean meat as stuffing, add some cook the meat white soup, add onion, garlic, ginger and flavor elements, and add some fresh leeks in winter and spring. The stuffing made in this way is fresh and delicious. After the stuffing is mixed, roll the kneaded noodles thin and cut them into triangular or diamond-shaped pieces. Squeeze the stuffing inside, and the wonton in the shape of a cat's ear is ready. The ingredients of wonton are also very particular. There is laver and shrimp soup in the soup, which is delicious. Anyone who has eaten in Zhao's wonton restaurant is full of praise. Therefore, the small wonton restaurant is full of customers every day.

Ganglu sesame seed cake

In the early years of the Republic of China, Huangzhizhuang Yangmingtan furnace sesame seed cake was one of the four famous snacks in Qian 'an. This kind of sesame seed cake is crisp and delicious, and it can be stored for a few months without changing its taste. The old man Yangming teaches art to his daughter Yang and grandson. Now it has spread to his great-grandchildren Yang Xiu and Yang Wen.

Toona sinensis

Toona sinensis fish is a special dish in Tangshan. At first glance, I thought it was a fish, but it wasn't. Although there is a fish in the name, it has nothing to do with fish. Just a bit like a fish. The key is good taste.

Rouge rice

The last thing I want to say is rouge rice. Some people say that he is the DIY fine miscellaneous grains of Emperor Kangxi, and some people say that he is the rice planted by the empress dowager with rouge money. But in any case, rouge rice is very popular with Qianlong and Emperor Kangxi because of its unique charm, and it also makes the noble grandmother of Dream of Red Mansions only want to eat half a bowl, so that Chairman Mao can personally ask questions and the Japanese Prime Minister will never forget it.