Huiji mung bean cake is a specialty of Shanhaiguan, Qinhuangdao. Instant in the mouth and delicate in taste, it is deeply loved by locals and tourists. Oil but not greasy, soft and sweet, mellow taste. It is halal food. The raw materials are locally produced mung beans and sugar, which are prepared according to the secret recipe. Since ancient times, there has been a saying that medicine and food are homologous. Mung bean cake with mung bean powder as raw material has always been a traditional early summer food in China. According to the analysis of modern food hygiene, mung bean is rich in starch, protein, fatty oil, vitamin A, B 1, B2, nicotinic acid and other nutrients, which is very beneficial to human body and has many wonderful uses. On this basis, Zhenyuantong mung bean cake produced various flavors of mung bean cakes. Zhenyuantong mung bean cake not only has a wide variety, including egg yolk, floss, oats, matcha, bean paste, chocolate, coffee, egg yolk, sugar-free and so on. It is also made of fine raw materials such as soft sugar, vegetable oil, mung bean powder, flour, rice flour, rose sauce, red bean paste, salted egg yolk, and fruit material. It has a regular shape, light yellow and so on. Four steamed buns; Four steamed buns are a kind of Han dim sum that came to Shanhaiguan, Qinhuangdao, and belong to Hebei cuisine. This dish is white and shiny, as thin as paper, tender and rich in meat, accompanied by the rich aroma and sweetness of Xinjiang onions (leather teeth), which is very refreshing and delicious.
Sitiao Steamed Bun Shop is a delicious traditional name from Shanhaiguan in Qinhuangdao, a national historical and cultural city, and belongs to Hebei cuisine. Ordinary flour and ordinary stuffing are processed into beautiful shapes, unique tastes, mellow but not overbearing, fat but not greasy, which is a well-known local fast food. Hebei cuisine, which originated in Hebei Province, was fried by the Ministry of Commerce, China Cuisine Association and China Hotel Association in the western part of Shaanxi Province in June 2006. Mainly include: Li's lion's head, cooked shrimp, pork tenderloin, fried crab, elbow, Governor's bean curd, Yangchun, Li Hongzhang braised dishes, Ronglu osmanthus shark's fin, and Zhili sea cucumber. Over the years, among the eight major cuisines in China, in the New Cuisine Competition of the 2nd China Catering Expo held in Anshi, the organizing committee of the conference judged the only new China cuisine-"Ji Cuisine" which is famous for its rich China culture, and lacked a place. In March 2006, as soon as Zhili official cuisine was listed, it won praise from all walks of life for its "rich sauce flavor and luxurious atmosphere". In June, 2006, Zhili official cuisine was awarded as China's intangible cultural heritage. On June+10, 5438, as the representative of Hebei cuisine, Zhili official cuisine of Baoding Guild Hall participated in the second China Catering Expo held in An, with exquisite cuisine, luxurious blue and white porcelain ware, Gulianchi and Zhili Governor's House as buildings. Wonderful dishes and wonderful dish model performances once again shocked the food Expo and won the 16 award in one fell swoop. Great wall tortoiseshell cake; Great Wall Tortoise Shell Cake is one of the traditional pasta of Han nationality in Shanhaiguan area of Hebei Province, and it is a favorite snack of everyone in Shanhaiguan. The main raw materials of Great Wall Tortoise Shell Cake are flour, leeks, scallops, zongzi leaves, eggs and shrimps. Has the effects of promoting fluid production, quenching thirst, inducing diuresis, and sterilizing.
Great Wall Tortoise Shell Cake is one of the traditional pasta dishes in Shanhaiguan District, Qinhuangdao City, Hebei Province, and it is a favorite snack in Shanhaiguan. Starch, Sam sun and other ingredients were added to Castanopsis carlesii leaves around the Great Wall. The crust is slightly transparent and the taste is fragrant and palatable. According to legend, Qi Jiguang, a general of the Ming Dynasty, led the "Qijiajun" with Zhejiang as the main force to guard Shanhaiguan. There are many coarse grains in the north, and the life of border soldiers is hard. As a result, some people take advantage of the opportunity of fresh leaves along the Great Wall every May to make cakes and coarse grains carefully to improve their lives. According to legend, Qi Jiguang, a general of the Ming Dynasty, led the Qi army, with Zhejiang as the main force, guarding Shanhaiguan. There are many coarse grains in the north, and the soldiers guarding the border have a hard life. Therefore, some people take advantage of the tender leaves along the Great Wall every May to make cakes with fine coarse grains to improve their lives. It is said that this kind of food has spread to Japan. The finished product is a cake with starch as the skin and three delicacies as the stuffing, and the cake skin is faintly transparent. The taste of three delicacies and the fragrant leaves of Bobo are pure folk food. Roasted prawns; Grilled shrimp is a traditional dish of the Han nationality in Northeast China, belonging to the Northeast cuisine. Put the cooked lard into a wok. When the wok is half cooked, put the ginger slices and scallion into the wok and fry until fragrant. Then add prawns, add cooking wine, chicken soup, refined salt and white sugar, bring to a boil with high fire and simmer with low fire. When the soup thickens, scoop up onion and ginger and sprinkle with sesame oil. This dish keeps its original flavor, its color is ruddy and bright, and its meat is tender and delicious.
Grilled prawns are made from prawns produced in Beidaihe, which can be eaten with appropriate amount of soup. It is characterized by bright color, mellow fragrance, tender meat and rich nutrition. 1. Cut taro into 2cm square dices, put them in a fresh-keeping bag, cook them in a microwave oven for about 4 minutes, cool them and beat them into taro paste with a rolling pin. 2. Garlic is ground into minced garlic, 1 TB salt, 1 TB sugar, 1/2 TB white pepper, and two pieces of butter are diced. Add the above materials into the taro paste, add a tablespoon of whipped cream and gently stir well. 3, prawns go to the mud intestines, from the first paragraph to the last paragraph, cut all the shrimps open, leaving only the head and tail motionless. After cutting, put the shrimp back up in an oiled baking pan, spread it evenly on the back, smear a proper amount of taro and garlic on the shrimp back, and finally sprinkle with a layer of shredded cheese. 4. After the oven is preheated, heat it down for 5 minutes and then heat it up for 5 minutes. 25g of cooked lard, 50g of sugar, 3g of refined salt, 4g of cooking wine and 2g of sesame oil. Cooking method: Add the cooked lard into the wok. When the wok is half cooked, stir-fry the ginger slices and scallion in the wok, and it will smell fragrant. Add prawns, cooking wine, chicken soup, refined salt and white sugar, boil over high fire and simmer over low fire to make soup. After the juice thickens, pick out the onion and ginger, sprinkle with sesame oil and make iron crab; Iron crab is a kind of small crab unique to Beidaihe, which is specially drilled in the sand. It is very slender, with two small circles on two corners, just like two eyes. Features: fresh and moist meat, abundant crab roe and rich cream, refreshing and invigorating the spleen and stomach. Generally speaking, restaurants mainly focus on braise in soy sauce and stew.
Iron crab is a kind of small crab unique to Beidaihe, which is specially drilled in the sand. It is very slender, with two small circles on two corners, just like two eyes. Features: fresh and moist meat, abundant crab roe and rich cream, refreshing and invigorating the spleen and stomach. Generally speaking, restaurants mainly focus on braise in soy sauce and stew. Crabs are rich in protein, trace elements and other nutrients, which have a good nourishing effect on the body. In recent years, studies have found that crabs also have anti-tuberculosis effects, and eating crabs is of great benefit to the rehabilitation of tuberculosis. It is generally believed that freshwater crabs are better for medicine, while seawater crabs can only be eaten. Traditional Chinese medicine believes that crabs have the effects of clearing away heat and toxic materials, nourishing bones and marrow, nourishing tendons and promoting blood circulation, dredging meridians, benefiting limbs and joints, nourishing liver yin and invigorating gastric juice. It has a certain therapeutic effect on congestion, injury, jaundice, waist and leg pain, rheumatoid arthritis and other diseases. Scallop; Scallops are dried scallops. The ancients said, "After eating for three days, I still find chicken and shrimp boring." It can be seen that scallops are delicious. It is air-dried from obturator internus of scallop. Scallops are rich in nutrients such as protein, carbohydrates, riboflavin, calcium, phosphorus and iron, and the protein content is as high as 6 1.8%, which is three times that of chicken, beef and fresh shrimp. Mineral content is far above shark fin and bird's nest. Scallops are rich in sodium glutamate and taste very fresh. Compared with fresh shellfish, the fishy smell is greatly reduced. Scallop has the effects of nourishing yin and tonifying kidney, and regulating stomach, and can be used for treating dizziness, dry throat and thirst, tuberculosis and hemoptysis, spleen and stomach weakness, etc. Regular consumption helps to lower blood pressure, cholesterol and keep fit. According to records, scallops also have the effects of anti-cancer, softening blood vessels and preventing arteriosclerosis.
Scallop is a wild mussel in the deep sea. It is peeled and cooked with salt, then air-dried on the back of the sun, packed in a sealed container to dry and shrink, and can be eaten after half a year. Uses: Scallops are easy to preserve, and are a good gift for friends and relatives. Scallop has high nutritional value and contains many nutrients necessary for human body. First of all, scallop contains a lot of rich and diverse amino acids, such as aminoacetic acid, alanine and glutamic acid, and also contains rich nucleic acids, such as inosinic acid. By-products of amino acids, such as bezoar phosphoric acid; Various minerals, such as calcium and zinc. It is worthy of being a quality ingredient comparable to abalone and sea cucumber. Excessive consumption will affect the movement and digestive function of the stomach, leading to food stagnation and difficulty in digestion and absorption. Scallop has a high content of protein, so if you eat too much, you may get a rash. Sodium glutamate contained in scallop is the main component of monosodium glutamate, which can be decomposed into glutamic acid and tyrosine. Under the action of intestinal bacteria, it is transformed into toxic and harmful substances, which will interfere with the normal metabolism of brain nerve cells, so it must be eaten in moderation. The dried scallops with good quality have complete particles, uniform size, light yellow color and a little luster. Scallops should be soaked in warm water before cooking, or steamed with a little water and yellow wine, ginger and onion before cooking.