Scone is a kind of traditional food with strong aromatic earthy flavor, which is made from flour ground by Chengde people in Gu Mi and then baked. It is called "four auspicious cakes" together with rice cakes, bean buns and pancakes. During the slack season in the twelfth lunar month, people in Chengde Mountain area will make cakes for every household. The baked cake is tender and delicious.

Almond juice/milk

Chengde region is rich in almonds, which are sweet and commonly known as "big flat". The chef of the summer resort uses the mineral water and almonds from the mountain resort to prepare almond dew for emperors, queens and princes. Almond dew has the effects of reducing blood fat and caring skin.

huai mao pickles

Pickled pickles in Baoding first appeared in Qing Dynasty 10 (A.D. 167 1 year), with a history of more than 300 years. Huai mao pickles's salesroom was originally located in Baoding Street, so it was named "huai mao pickles" because there was an ancient pagoda tree at the entrance.

Huai mao pickles has a long history, excellent production, many varieties, good quality, fragrant, salty, sweet, sour, spicy, tender and crisp, complete taste, delicious, nutritious and unique flavor. After testing, it contains total acid 1.8%, amino acid 0.4%, reducing sugar 1 1% and salt 65438.

Donkey sandwich

Donkey fire: As the saying goes, dragon meat in the sky and donkey meat in the ground. This shows the status of donkey meat. Walking on the streets of Cangzhou, you can often see the fire of donkey meat in the river. After simmering, add the ingredients of the masters. You can divide the sesame seed cake into two parts, slice the donkey meat, put the ingredients together and enjoy it slowly. Remember to have a taste when you come to Cangzhou. You don't have to look for it. You'll find it anywhere.

Bairouzhao huoshao

Open the "China Snacks" published by China Tourism Publishing House, and the cover of white meat is eye-catching. Mention this famous food, people can't help but think of Yichun Building, a famous building in Baoding, which is the first of the fifth floor in Baoding in the late Qing Dynasty and the early Republic of China. One of its famous foods is to cover the fire with white meat.

Cover the white meat with a torch, which is very exquisite. You should choose a certain part of pork, wash it with running water and cook it with boiling water. Heat is very important. Fat meat should be crisp and not raw, and lean meat should be rotten and not firewood. When cooking, you should remove foam and oil, add more than a dozen seasonings, and simmer. It tastes fragrant but not greasy, clear but not light.

Now that Yichun Building no longer exists, can Baoding people still enjoy this kind of food? In a snack bar under a plaque on Jianshe Road, diners found a satisfactory answer: Yes.

Li Linggen, the owner of Laogen Hotel, was Song Deshan, a high-legged teacher who was called Song Yidao. Now 50-year-old Li Linggen is a super-polar chef, a senior chef, and a descendant of the authentic white meat cover fire. In the shop, several colleagues and I first asked if the plaque was original, and Li Linggen replied affirmatively: "Exactly!" Then he told the origin of these words.

Yichun Building 1906 opened, and Aisin Giorro Puyi, the uncle of the last emperor Aisin Giorro Puyi, personally wrote a famous food plaque. At that time, Yichun Lou's cooked meat products not only enjoyed a high reputation among the people, but also were a tribute of the Qing court. Pu Xinyu was quite satisfied after tasting it, so he put forward this plaque.

In addition to the people and the imperial court, when Feng Yuxiang, a patriotic general of that year, was in Baoding, he kept going to the city to eat white meat and build a fire. Sometimes he was dragged by a cart to the camp of Siliying for the officers and men to taste together. Later, Mei Lanfang, Hou and other art masters went to Yichun Building to eat white meat and build a kang.

1966, Yichun Building was smashed in the "Four Old Houses" and the white meat cover was burned, which won honor for Baoding. In addition, he obtained the true biography of Song Yidao, a famous teacher, and inherited Baoding's famous food, which not only restored this famous food, but also improved it on the basis of the past, bringing forth the new and forming a series of delicious food.

When we were tasting, Li Linggen tried his best to cover the fire with lean meat, pork belly, pork intestines, pig's feet, tofu and vegetarian meatballs, and served them with small ingredients such as pickled pepper and garlic, cucumber strips, green onions and batter, which are one of the three treasures in Baoding. It tastes delicious. The biggest feature is that there are three meals, meat, soup and staple food. The most wonderful feeling is that there are five flavors, but the ingredients are different.

Royal lotus leaf chicken

Originated from "beggar chicken", the practice is similar to beggar chicken. First, take out the slaughtered raw chicken, wash it, wrap it in lotus leaves, paste it with yellow mud, and cook it on the fire until the chicken feathers fall off. Because Chengde's unique Gong Li loess, Jehol spring water and lotus leaf in the lake are selected as auxiliary materials, it is named "Yulian Chicken". Lotus leaf chicken tastes delicious, especially the faint lotus leaf fragrance, which makes people have a big appetite and a long aftertaste.

Jianwantuo

Chengde is rich in buckwheat; Buckwheat bowl tuo is a local traditional snack in Chengde, which has a history of more than 200 years. During the Qianlong period, when the emperor visited Jehol, fried bowls were deeply loved by the accompanying queens. The raw materials of stir-fried bowl tuo are buckwheat noodles, mung bean powder, spiced noodles and pepper noodles. It is characterized by rich nutrition, sour and spicy taste, smooth and tender taste, unique flavor and increased appetite. It is an economical and popular food.

Mutton intestine soup

Cangzhou is located in the east of North China Plain, but there is Mengcun Hui Autonomous County in its jurisdiction. Hui is the main ethnic group here, so it is not surprising that the snacks are mainly beef and mutton. The following is a scene on the street in Cangzhou: drinking sheep intestine soup. Watching intestines and mutton offal roll in the cauldron, everyone around you has a bowl. Especially in winter, you will be hot when you see this scene. How's it going? Have a bowl.

Fish Chili sauce

People living in the north may know that small fish are cooked with cakes, and there are also small fish hot sauce here. Use small fish with a length of 2-3 cm, add ingredients such as peppers, and cook slowly after boiling. In addition to the smell of boiled fish, there is also a faint spicy taste. I buy it as a side dish from time to time, and it tastes really good. If you have a chance to come to Cangzhou, you may wish to order a "small fish hot sauce".

Buckwheat noodles are leaking.

Buckwheat noodles leaking from the river is one of the three best noodles in northern China, which is as famous as Lamian Noodles in Beijing and Daoxiao Noodles in Shanxi. Buckwheat noodles are divided into white buckwheat noodles and black buckwheat noodles, which are traditional crops in Chengde, especially in Bashang area. The pasta made from them is smooth and smooth. The method is to stir buckwheat flour with weak alkaline water, then press the dough into strips with a special tool-He Lou bed, put it in a pot and cook it, and add seasonings such as minced garlic, sesame oil and vinegar to serve.

Flowers rose cake

Rose is not only a famous flower beyond the Great Wall, but also the city flower of Chengde City. Roses have been used as snacks in Chengde for nearly 300 years. According to historical records, whenever Kangxi came to Chengde for the summer or went hunting in the paddock, he regarded this kind of cake as a special food. Flower rose cake is beautiful in shape, bright in color, soft and crisp, and has attractive aroma of hungry roses. It is a good gift for relatives and friends.

Majialao chicken pu Muslim luzhu chicken

The Muslim stewed chicken in Majiajiao Chicken Shop in Baoding City is famous for its bright color, tender and crisp bones, soft but not rotten, mellow taste and is one of the famous local products.

The stewed chicken in Majia Old Chicken Shop is well-selected and finely processed. The raw materials must be thick and strong live chickens, all of which are slaughtered according to Hui customs, which is called "killing fresh, cooking fresh and selling fresh". Before the raw chicken is cooked, use tweezers to pull out all the feathers that have not been scalded. When roasting chicken, add onion, garlic, ginger, pepper and aniseed in a specified proportion. Self-made spiced powder (containing precious Chinese herbal medicines such as Amomum villosum, Amomum Cardamom and Cinnamomum cassia). ) is also complementary. The cooked chicken has one wing inserted into the mouth, one wing nested backwards, and two claws inserted into the cavity. The overall appearance is pipa-shaped, plump and beautiful. Majia Laojiu Store discovered the importance of old chicken soup from practice. The soup contains countless chicken essence and is rich in nutrition. Because the nutrients in chicken soup have reached saturation, it can be mixed with boiled chicken.