The top ten delicacies in Chifeng are: Hada cake, Diaolu Shaobing, Hada fire, sticky bean buns, sweet foam porridge, powdered cake, baked cake, sticky cake, Yuqianer, rice gaba.
1. Hada cake: Hada cake is a unique flavor food in Chifeng. It is said that it was created by a pastry chef in Chifeng about 150 years ago and has been passed down to this day. It is a cake similar to a snack. It is rolled into a skin with water, oil and pastry, filled with dried fruit sweet filling, and baked. The made hada cake has the characteristics of being crushed when dropped on the ground, no need to chew when put in the mouth, crispy and sweet.
2. Hanging furnace biscuits: Hanging furnace biscuits once used a vat as a furnace, so they are also called cylinder furnace biscuits. It is now improved into a flat-bottomed iron hanging furnace. Making food in a vat is a very unique method. It takes advantage of the smoothness, fire resistance and thickness of the vat. The baked biscuits are not mushy, have a smooth surface, and taste fragrant, crispy and crispy.
3. Hada Fire: The famous Gangzi Fire has a history of more than 200 years in Chifeng. It is shaped like a small round box with the upper and lower parts put together. Mainly mix the dough with salt and alum, add butter and sugar, knead it repeatedly, then press it with a pole until it is firm, put it into a mold, and bake it in the oven. Not afraid of squeezing or moldy deterioration.
4. Sticky bean buns: made of rhubarb rice, fermented, stuffed with red bean filling and steamed. It has the characteristics of golden color, soft taste and resistance to hunger. Basically, I will only do this when I enter the twelfth lunar month.
5. Tianmozi porridge: It is a kind of millet and soybean porridge. It is a farm meal in Chifeng countryside and is not available in other places. Use a bowl of millet, half a bowl of dry rice (not blooming), add a handful of soybeans, add water and grind them with your hands to form a foam, then boil the water, add the foam, make it neither thin nor thick, boil it and eat. Sweet.
6. Powdered form: I don’t know why it is called this name. It tastes like millet with the fragrance and toughness, a little sweet, a little sticky, and quite chewy.
7. Pancake: Some use millet flour, but also use cornmeal and white flour mixed together, then placed in a special griddle and baked. The finished pancake is charred on the outside and tender on the inside. The taste is fragrant and slightly sweet.
8. Sticky cake: During the twelfth lunar month, every family makes this. Use rhubarb rice noodles, add cooked red beans or red dates, knead well, put it in a pot and steam it, and dip it in white sugar or brown sugar when eating. , it’s not too troublesome, you can fry it in oil, it’s more delicious.
9. Yuqianer: Fanyuqianer is the seed of the elm tree. It is named because its shape is round and thin like a coin. There is a season to eat this food, and only after the elm trees have died can we have the raw materials to make it.
10. Rice gaba: For those who are hungry, there is rice gaba in the pot. When I was a child, there would be a layer of rice gaba at the bottom when making rice in a big iron pot. Children especially like it. It is crunchy and delicious. .