1. Northern Beijing flavor (1) Chengde: The most typical dishes of the Qing Dynasty, including bird's nest chicken, crystal cake, etc.

(2) Zhangjiakou: The local basic diet is close to that of Inner Mongolia.

The lush grassland grass nourishes the rich mutton, making people enjoy the happiness of feasting.

The local staple food has always been based on oatmeal noodles, such as oatmeal noodles, oatmeal fish, and oatmeal noodles.

There is also Chaigoubao bacon which is fat but not greasy.

2. Jingdong flavor (1) Jingdong flavor mainly relies on fresh products from the Bohai Sea.

Dumplings stuffed with seafood are popular in Changli County, Qinhuangdao.

Crab meat, shrimp roe, crab roe, fresh scallops, clams, razor clams, octopus, Pipi shrimp and other seafood can be stuffed.

There is also the famous "meat pot" in Shanhaiguan.

(2) The formation of Jingdong flavor is closely related to the development of modern cities and industry and commerce.

The various Western-style meals produced by Hongyan Restaurant are of a high standard, such as the "breaded shrimp tray" with shrimp paste spread on bread, deep-fried "breaded shrimp tray", walnut powder with osmanthus, peach and apricot preserves, and sugar porridge.

Made "walnut cheese", etc.

The most popular Hongyan cuisine is pork elbow.

Shanhaiguan fried pork ribs and fried meat are also representatives of this hobby.

(3) Many cooking methods in the Jingdong area are deeply influenced by Shandong cuisine. Hongyan cuisine, seafood and fried meat all have a hint of Shandong cuisine.

(4) Western immigrants brought their eating habits with them.

Beidaihe Yangchang ham is also a typical German sausage.

Tangshan people have made two of the best sweets in China - crisp candy and sesame candy.

3. Jingnan flavor here is filled with the most traditional and authentic Hebei flavor.

For the same dish, there is always the same seasoning added in Hebei: noodle sauce.

In Hebei, the core taste of food is the aroma of sauce.

For example, the time-honored brand "Huaimao" in Baoding and the noodle sauce in Hengshui.

In addition, Hebei people are also good at fermenting other similar products, such as fermented tofu, shrimp paste, and crab paste in Qinhuangdao.