Hebei cuisine is Hebei cuisine, which is characterized by simplicity and effort, and is natural and wonderful.

Hebei cuisine includes three major schools, the northern Beijing style cuisine represented by Zhang Cheng, the Jingdong style cuisine represented by Tangshan Qinhuangdao, and the southern Beijing style cuisine represented by Baoding, Shijiazhuang, Xingtai, Hengshui, Handan, etc. The finished products are brightly colored and

Beautiful, salty and fresh, with three main flavors: sauce, strong and light.

Let’s take a look at the top 10 “alternative delicacies” that Hebei people love to eat. They are considered delicious by locals but difficult for outsiders to accept.

1. Xihe Meat Cake Shenze Xihe Meat Cake originated in Xihe Village, Shenze County, Hebei Province. The founder was Li Luoti from Xihe Village in the late Qing Dynasty. It is commonly known as Xihe Meat Cake. Xihe Meat Cake is mainly made of mung beans and sweet potato starch.

Meat, donkey fat and sesame oil are used as auxiliary materials, and a variety of condiments are used as seasonings.

The production method is to cut the donkey meat into fine pieces, mix the starch, minced meat and oil with the old meat soup, put it into a basin, add seasonings and steam it. It has a bright red color, fragrant but not greasy,

It is suitable for all ages, and locals can eat it without any condiments. It is an essential local delicacy for entertaining guests.

Foreign diners may not be used to this taste for the first time, but they will get used to it after eating it a few times.

2. Chengde Donkey Rolling Chengde Donkey Rolling has a long history. It is said that the Empress Dowager Cixi praised it after tasting it and named it Donkey Rolling. Chengde Donkey Rolling is a very unique snack in Hebei. It uses yellow rice as the main ingredient. The cooking method

Mainly made from donkey rolling, also known as bean flour cake, it is one of the ancient snacks in Beijing. In the south, it is also called horse rolling. Its raw material is yellow rice flour steamed with water.

This snack is considered a delicacy by locals, but its taste is difficult for outsiders to accept.

3. Cangzhou hot pot chicken Cangzhou hot pot chicken is a famous traditional dish with full color, flavor and flavor, belonging to Hebei cuisine.

This dish originated from Cangzhou City, Hebei Province.

Made with vegetable chicken, tomatoes, bean paste, garlic, aniseed and chili.

The main representative of the hot pot is chicken, which tastes spicy and fragrant. When eaten, it is served with vinegar, garlic, sesame sauce and other auxiliary ingredients. It has a rich flavor and an incomparable aftertaste. Sichuan Cangzhou Spicy Hot Pot Chicken is a combination of spicy hot pot and chicken recipes made by the older generation.

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After many years and generations of people gradually adjusting the production process and taste adjustment of spicy hot pot chicken technology, it gradually evolved and developed to form today's Cangzhou hot pot chicken.

This delicacy is very spicy. If you can't eat spicy food, you won't be able to enjoy it.

4. Funing Laomao Meat Funing Laomao Meat was founded in 1871. In its history of more than a hundred years, it is famous in Jidong for its fresh color, fragrant taste, cleanliness and antisepsis, and has become a famous local cooked food in Funing.

Funing Lao Mao Pork is named after the nickname "Lao Mao" of the founder Wang Xifu.

It is brown in color, clean in texture, elastic, deep in flavor, tender but not sticky, fragrant and smooth, has a mellow smoke flavor, does not attract flies or rot in the sun, is durable in storage, easy to carry, and does not deteriorate when air-dried.

This delicacy is also regarded as a delicacy by locals, but foreigners are not used to it for the first time and need to eat it several times to get used to it.

5. Sheep Intestine Soup Sheep Intestine Soup is now a more elegant name. In the past, it was called Sheep Intestine. The pronunciation in Cangzhou dialect is "Yang Intestine-Zha". Cangzhou is located in the east of the North China Plain, and the Hui people are a major ethnic group here. They have developed

There are many delicacies, and Cangzhou snack sheep intestines is the representative one. This delicacy has been recorded as early as the Guangxu period of the Qing Dynasty. It is regarded as a good product because of its delicious fragrance, meaty but not greasy, bright color and milky white soup.

The out-of-town diners still can't accept the strong smell when eating it for the first time. Just like drinking spicy soup, they have to get used to the strong peppery taste. It's the same with sheep intestine soup. They have to get used to a little bit of the smell, just get used to it.

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6. GeZha Cake GeZha Cake is a delicious traditional snack originating from Guaigu Tong, Yangyuan, Hebei Province.

The baked pancake is a translucent round pancake with a golden color and a greasy luster.

When eaten, it is crispy, crispy, fragrant, sweet, unique and extremely delicious.

Yangyuan people call "Crisp Rice Cake" "Gezha". Because it is thin and crispy, it is named "Gezha Cake".

During the Xianfeng period of the Qing Dynasty, Li Zengguang, a native of Yangyuan who served as the prefect of Binzhou, offered this cake to the Qing court. It was praised by the Empress Dowager Cixi and became the royal food of the palace.

7. Pink pigeon Pink pigeon, more commonly known as pigeon, is the name of a food in Qinhuangdao City, Hebei Province. The so-called pink pigeon is made of mung bean noodles stuck in a pot, making it round and thin.

Pink pigeon, a specialty of Qinhuangdao, can be stewed, stir-fried, fried, or steamed, and is very good for your health.

It is sold in supermarkets, markets and villages in the four districts and three counties of Qinhuangdao and is very common.

It can be used to make traditional delicacies such as spring rolls and Qianzi. It can also be fried or fried, which is very delicious.

It is said that the Empress Dowager Cixi was very impressed after eating this snack. The imperial kitchen made a dish of pink pigeon. After Cixi tasted it, the eunuch wanted to continue serving the food. Cixi said: "Put this." Since Cixi was a Manchu, the pronunciation of "Put this" is "

"Pigeon" has been passed down to this day, so it is called "Pigeon".

8. Yutu Lotus Leaf Chicken Yutu Lotus Leaf Chicken was originally called Huaji. It is a local specialty snack. After it was introduced to Chengde, it was refined by using Chengde’s unique Ligong loess, Rehe spring water and lotus leaves from the lake as raw materials.

, hence the name "Royal Lotus Leaf Chicken".

The Yutu Lotus Leaf Chicken is delicious, especially the unique and light fragrance of lotus leaves, which will whet your appetite and leave you with a long aftertaste.