The delicacies in Yingshouyingzi Mining Area include braised pork in jars, three delicacies beyond the Great Wall, tea candy, charcoal roast leg of lamb, coir hemp balls, fried bowls and other dishes. Braised pork: Braised pork is a way for people to cook meat, which can not only keep the original flavor of food soup, but also facilitate the stew of meat. Three delicacies beyond the Great Wall: It is named after the ancestral crafts such as "Kirin Steamed Dumpling", "Camel Oil Silk Cake" and "Mountain Stewed Meat" in Mashijie Donkey Fat House in Chengde in the Qing Dynasty.

The delicacies in Yingshouyingzi Mining Area include braised pork in jars, three delicacies beyond the Great Wall, tea candy, charcoal roast leg of lamb, coir hemp balls, fried bowls and other dishes.

1, Tanmen Meat: The meat is deep red, original, fat but not greasy, crisp and delicious, and it is a traditional food deeply loved by the elderly and children. Braised meat in a jar is a way for people to cook meat, which can not only keep the original flavor of food soup, but also facilitate the stew of meat. Therefore, it has become one of the traditional meat-eating methods in Chengde area.

2. Three delicacies beyond the Great Wall: It was named after the ancestral crafts such as "Kirin Steamed Dumpling", "Camel Oil Silk Cake" and "Mountain Stewed Meat" in the donkey meat fat restaurant in Mashi Street, Chengde in the Qing Dynasty. "Kirin Steamed Dumpling" is a filling of fat donkey meat and leek, which reveals a piece of leek and tastes fragrant but not greasy. "Camel oil silk cake" is rolled with salt water, coated with camel oil, rolled into strips, dipped in peanut oil and baked into cakes. It tastes crispy and delicious, with good color and taste. "Braised pork in mountain sauce" is to put pork and mutton in an altar separated in the middle, pour egg juice into the altar, punch holes in the meat slices, pour soup prepared with ingredients such as yellow wine, soy sauce and minced garlic, seal the jar mouth and stew slowly, which is fresh, tender and delicious.

3, tea sugar: tea sugar, as the name implies, a kind of sugar with tea flavor, sweet but not greasy, slightly tea-scented, unique.

4. Charcoal roast leg of lamb: Mutton is rich in protein, fat, calcium, phosphorus, iron, potassium, iodine and so on, and its nutrition is very comprehensive. The cooking method of this dish is mainly roasting, with 4-5 Jin of goat leg as raw material, and the taste is fresh and tender.

5. Shuifa meatballs: Shuifa meatballs are a traditional meat dish in Chengde. Its preparation method is to chop the meat and season it with salt, Jiang Mo, monosodium glutamate, eggs and a little starch. Then soak the glutinous rice (soaked in hot water for 2 hours), then rub the meat with good taste into balls, roll them in the glutinous rice until they are evenly stained with glutinous rice, and finally steam them in a steamer.

6. Stir-fried bowl: Chengde is rich in buckwheat. Bowl tuo made of buckwheat noodles is a traditional snack in Chengde, which has a history of more than 200 years. The raw materials of stir-fried bowl tuo are buckwheat noodles, mung bean powder, spiced noodles and Chili noodles. It is characterized by rich nutrition, sour and delicious, and smooth tendons.