Introduction Baoding, as an ancient city with a long history and culture, is sure to have a variety of special snacks. Xiaobian lists 2 kinds of Baoding specialties for everyone. Let's take a look!

First, Baoding Donkey Meat Burning

Baoding Donkey Meat Burning is a kind of folk snack in northern China, which originated in Baoding, an ancient city in Hebei Province, and is widely spread in the Central Hebei Plain. Caohe area in xushui county, northern Baoding has the longest history, and Baoding Donkey Meat Burning is a famous local snacks in Baoding, Hebei Province. The burnt meat tastes crisp, the donkey meat is fat but not greasy, and the aftertaste is mellow, which is really a good product. Most importantly, the authentic Baoding donkey meat fire is round! ! !

Second, Bai Yunzhang steamed stuffed bun

was named after himself in 1919. Bai Yunzhang's steamed stuffed bun has thin skin and narrow edges, big stuffing and much oil. Pick it up and shake it, so that the stuffed bun into meatballs can shake inside.

Steamed buns are made with exquisite materials. Beef and mutton must be fresh and tender. Specially choose the flower cake meat with a fat and thin back, and buy sesame oil at a fixed point. Bai Yunzhang's steamed stuffed bun method is unique, and mentioning Bai Yunzhang's steamed stuffed bun in the ancient city is as well known to women and children as "Goubuli" in Tianjin. In 1958, in the national food appraisal, "Baoding Baiyunzhang Steamed Bun" and "Tianjin Goubuli Steamed Bun" tied for the first place.

Third, Majia Laojipu Muslim stewed chicken

The Muslim stewed chicken in Majia Laojipu, Baoding City, is beautiful in color, tender and crisp in meat, soft but not rotten, mellow in taste, famous far and wide, and is one of the local famous products.

The stewed chicken in Majia Old Chicken Shop has excellent materials and fine processing. The raw materials must be plump and fleshy live chickens, and they must be slaughtered according to the customs of the Hui nationality, which is called "slaughtering, cooking and selling fresh". Before the raw chicken is cooked, all the feathers that have not been scalded should be pulled out with tweezers. When the chicken is cooked, in addition to the onion, garlic, ginger, pepper, aniseed, cinnamon, angelica dahurica, fennel, etc., the homemade spiced powder (including Amomum villosum, cardamom, cinnamon and other precious Chinese medicines) should be added. The processed cooked chicken has one wing inserted into the mouth, one wing nest backward and two claws inserted into the cavity. The whole appearance is pipa-shaped, plump and beautiful. Majia old chicken shop found the importance of old chicken soup from practice. The soup contains the essence of countless chickens and is rich in nutrition. Because the nutrients in the chicken soup have reached saturation, mixing it with water to boil the chicken can make the processed chicken as nutritious as possible. This is the reason why the stewed chicken in Majia Old Chicken Shop has a strong and fragrant flavor and maintains its traditional unique flavor.

Fourth, Baoding is not old in spring

"Baoding is not old in spring", also known as "Xuelihong", a common vegetable, which has a long history of cultivation in Baoding and is loved by people for its cheap price and excellent quality.

There is another legend about the youth of spring. According to legend, during the reign of Qianlong in Qing Dynasty, a minister went south through Qingyuan County. The minister, who was tired of eating delicacies, suddenly wanted to eat something clean, so he served him a plate of pickled spring. The green and fresh spring is not old, as if it had just been pulled out of the ground. The minister put it in his mouth and tasted it. It was crisp and fragrant, and he repeatedly praised good food, good food! When he left, the minister specially asked someone to prepare Chunbulao for him, some of which were taken south and some were taken back to Beijing court. Since then, Baoding's reputation for being young in spring has spread far and wide. Although this is a folk legend, Baoding's youth is really unique.

5. Baoding Noodle Sauce

Noodle sauce, one of the "Three Treasures of Baoding", is one of the indispensable seasonings on the local table, and it is especially refreshing for vegetables and melons to be dipped in some sauce. Baoding flour paste is a traditional famous product in Baoding, Hebei Province. Baoding noodle sauce is one of the indispensable seasonings on the local table, and it is especially refreshing for vegetables and melons to get some sauce. Baoding noodle sauce mainly refers to sweet sauce, which is an indispensable seasoning in northern pasta. Ordinary people eat pancakes, pancakes and home-cooked cakes, all of which are coated with a layer of sweet sauce, wrapped with green onions, and eat fried sauce mixed with Lamian Noodles. Sweet sauce is the main raw material.

VI. Fushou Changyuan Cake

Fushou Changyuan Cake is one of the traditional pastry varieties in Baoding City, Hebei Province, with a history of more than 1 years of production and sales. The main ingredients are flour, eggs and sweet-scented osmanthus. Fushou long round cake has regular shape, golden color, crisp texture, delicious and sweet taste, rich nutrition and is suitable for all ages.

VII. Dacige pickles

Dacige pickles originated in the 3rd year of Baoqing in the Southern Song Dynasty (AD 1227) and the 3th year of Qianlong in Qing Dynasty (AD 1765). Dacige pickles were appointed as imperial meals by Qianlong Emperor, and Dacige pickles are one of the oldest pickles in China. Features Dacige has become a symbol of Baoding with its reputation as a city pavilion, so there is no saying that it has never been to Baoding without Dacige. Dacige pickles are made by traditional craft sauce, with fine workmanship and exquisite materials. They are sweet, salty, tender and crisp, and have a strong sauce flavor.

Eight, Baoding huai mao pickles

Baoding huai mao pickles is a traditional side dish with a long history. It was produced in huai mao pickles Garden in Baoding City. As early as the tenth year of Qing Emperor Kangxi, it was famous for its delicious taste, moderate salty and sweet, crisp and tender, and it was a good accompaniment. Baoding huai mao pickles has a history of more than 3 years, and its pickles, noodle sauce, soy sauce and vinegar enjoy a high reputation in China and are favored by people from all walks of life. Known as one of the "Three Treasures of Baoding", the sweet noodle sauce has an annual output of 8, tons, ranking first in the country in sales.

nine, Yichun building white meat cover fire

It is said that Yichun building, formerly a meat shop, began to operate cheap pig's head meat pot cover fire, which was very popular with poor working people. When Feng Yuxiang was a child, his family was poor. When he entered the city, he couldn't afford a big restaurant. He always went to Yichun Building to eat pig's head meat and set it on fire, and he had a good impression on the restaurant. After Feng Yuxiang became a general, every time he returned to Baoding, he would go to Yichun Building to eat the cover fire. Since then, the cover fire reputation of Yichun Building has greatly improved. Aisingiorro Pu Xinyu, uncle of Aisingiorro Puyi, the last emperor, personally wrote a plaque of "Authentic White Meat Cover on Fire" for famous food.

X. Beef Cover Cake

Beef Cover Cake began in the Qing Dynasty. It is said that Emperor Jiaqing passed by Baoding in his southern tour, and when he heard a strange smell, he was refreshed and asked, "What makes this smell?" The left and right answer: "beef cover cake." The magistrate was about to present the beef cover cake, and Jiaqing was very happy. After eating it, he praised: "Color, fragrance and taste". From then on, the beef cover cake has become a delicacy for all the guests who have been executed by successive prefects.

Baijia Cover Cake inherits the advantages of beef cover cake. The ribs are selected as the main ingredient and processed with century-old soup. The dish is ruddy in color, tender in meat, fragrant in aroma, more fragrant when chewed, and delicious in taste. Lotus leaf cake is soft and palatable. It is covered with a spoonful of century-old soup and sprinkled with chives. It tastes delicious in color, fragrance and taste. Even many foreign businessmen have come here, and they are full of praise after eating.

Xi. Dacige is plain

Dacige has become a symbol of Baoding, an ancient city, with the reputation of "Lingxiao, a city pavilion", so there is a saying that "you have never been to Baoding before you reached Dacige". Dacige plain noodles began in the third year of Baoqing in the Southern Song Dynasty (AD 1227), and originated from the Zhaitang of Dacige Temple, with a history of 8 years. The vegetarian noodles in Dacige belong to the category of Buddhism, that is, vegetarian food in temples, which pays attention to lightness and ingenuity.

XII. Shopping mall street chop suey hall

The old name of Baoding, the shopping mall street chop suey hall. A fragrant bowl of mutton offal soup, and then a corner of pancakes just out of the pot ~ ~ make sure you eat a meal and think about it.

XIII. preserved eggs in Baiyangdian

Baoding Baiyangdian is rich in products, and the long-standing preserved eggs in Baiyangdian are delicious and top-grade dishes with wine.

14. Strawberries in Mancheng

Strawberries in Mancheng are civilized all over the country. The fruits are bright red, sweet and sour, and the vitamin C is twice as high as that of oranges. The planting area is 7, mu, with an annual output of 9, tons. It is named "Hometown of Strawberries".

XV. Pot-wrapped elbow

Pot-wrapped elbow is a traditional dish in Baoding, Hebei. It is crispy and delicious, fragrant but not greasy, and easy to carry. If you eat it with green onions and flour paste, it is even more unique. It has a history of 14 years. During the Qing Dynasty, Baoding Prefecture was the gateway to Beijing for exams and the last stop for studying hard. Candidates with rich families often brought their own food. Some sauced meat and elbow with soup and water were greasy and inconvenient to carry, so the chef in Gaoyang County, Baoding, Hebei Province tried to improve the production process and invented the "pot-wrapped elbow".

16. Bone residue meatballs

Bone residue meatballs are widely circulated among the people in Baoding. On the basis of traditional meatballs, crispy bones are added to this dish, which not only enriches the taste, but also increases the nutrition. The crispy bones contain high calcium, which has a certain auxiliary effect on people who lack calcium. The finished dish is red and bright, and the meatballs symbolize reunion. It is an indispensable delicacy on the table during the Chinese New Year holiday.

XVII. Hand-broken intestines

Dingzhou people just call it intestines, but when it spread to other parts of China, it was renamed hand-broken intestines. Dingzhou's intestines are flushed, shiny and fragrant, which looks better than ordinary sausages. When you break it gently with your hand, the sausage body will be broken. When the casing is cracked, it will be crunchy, biting in your mouth, crisp but not hard, slightly elastic, adding a bit of chewing pleasure. The sausage meat is red and eye-catching, and the meat is fat, soft and tender. Take a bite, the rich fragrance and delicate feeling fill the mouth, full and thick, and people can't help but be satisfied and addicted to it.

18. Dingzhou Braised Pork

Dingzhou Braised Pork is one of the most famous special snacks in Dingzhou, Hebei Province. The selected lean meat is mixed with some fat meat, boiled in broth and then steamed. Braised pork in the north is a kind of food made from donkey meat and baked in Hejian pie, with frozen skin, which can be eaten with donkey meat to increase the taste. Dingzhou braised pork is not this kind, it is a kind of cooked meat. If it is the first time you see braised pork, and it is thicker and longer than the common round ham, you will immediately understand that it is actually a kind of meat sausage.

XIX. Baked fried

Baked fried, also known as burnt fried, is a unique local flavor dish in Zhuozhou. Fried pancake is a kind of pancake made of mung bean flour. Pan-fry and cut into inches, then put in warm oil, fry until golden brown and take it out. Stir-fry the onion and garlic in a pan, add the juice mixed with vinegar, salt, sugar, ginger and dough powder, then pour the fried bread into the pan and turn it over several times. After taking out the spoon, it is golden yellow, shiny and crisp, tender in the outside and delicious in the fragrance.

2. Quyang sesame seed cake

Quyang sesame seed cake is one of the famous snacks in Hebei Province. It has a history of more than a thousand years, and it can be called one of the best pasta in northern China. Quyang sesame seed cake is a special food in Quyang. Its ingredients are autocratic secret recipe, exquisite production, crispy and pleasant, and the cake is thin, fragrant and crisp, and it is not tired for a long time and not hard to dry.