Hebei cuisine is Hebei cuisine. When it comes to Hebei cuisine, I'm afraid many people's direct reaction is Baoding cuisine. Yes, the most popular dish nowadays is Baoding cuisine, but to sum it up comprehensively, Hebei cuisine actually includes three schools: central and southern Hebei cuisine represented by Baoding, palace cuisine represented by Chengde and coastal cuisine represented by Tangshan in eastern Hebei. Wide range of materials and strict selection of materials; Comprehensive cooking skills; Pay attention to the heat and taste, highlight the texture and taste; Pay attention to hanging soup, make good use of pulp, paste, juice and bright oil; Good at knife work and stir-frying dishes; Attach importance to the scientific collocation of main ingredients and nutrition ratio; Pay attention to the visual beauty of the integration of utensils and costumes; The finished product is bright and beautiful; Salty and fresh mouth, with sauce flavor, strong flavor and faint scent as the main flavor types.

1. Hejian donkey meat fire

Hejian donkey meat fire is a traditional famous food of Han nationality in hejian city, Hebei province. Cold meat with cakes, and then donkey frozen, donkey frozen mouth melt. The taste of Hejian donkey meat on fire is hot outside and cool inside, refreshing and mellow.

2: Eight Bowls in Zhengding

"Eight Bowls", a dish with strong northern characteristics, has a history of more than 1, years. It is said that when Changshan Zhao Zilong won the battle, he often used four bowls of meat dishes and some vegetarian dishes to treat soldiers, followed Zhao Zilong chefs and some soldiers, and brought Zhao Zilong's practice of treating soldiers and entertaining friends' dishes back to his hometown in Zhengding after he retired from his old age. This form of four bowls of meat dishes and four bowls of vegetarian dishes was stereotyped as "eight bowls" in the Tang Dynasty, and it was widely popular. Zhengding Eight Bowls are characterized by the fact that meat dishes are not oily and fishy, and vegetarian dishes are not weak. They are matched with steamed bread and rice, and they are full of fragrance when eaten and memorable when swallowed.

3: Golden Lion Fish

Golden Lion Fish is a famous traditional dish originated from Shijiazhuang. By listening to its name and appearance, this dish is full of domineering, and it has a good reputation. This dish was first created by Yuan Qingfang, a famous chef of Chinese restaurant in Shijiazhuang, and it was named because of its golden color and lion-like appearance. In 1952, in the cooking technology exhibition competition of eight cities in Hebei, This dish is also a famous dish in Hebei Province that participated in the national cooking appraisal meeting in 1983. The golden-haired lionfish is mainly made of carp, which is processed and modified, and then fried. It is golden in color, fluffy and lion-like, and sweet and sour.

4: Golden Phoenix Braised Chicken

Shijiazhuang Golden Phoenix Braised Chicken started in the early 2th century and has a history of one hundred years. It uses a unique production process, uses honey to color and fry the chicken, and cooks it with the traditional Chinese medicine secret recipe soup. It has certain pharmacological and health care effects. In the early 198s, the operators of Majiaji designed "Jinfeng" as a trademark, and in 1984, they officially registered the trademark of Jinfeng Braised Chicken.

5: Cangzhou hot pot chicken

Hot pot has a very long history in China, and the earliest spicy hot pot is very popular in the whole country. Later, people in Cangzhou combined spicy hot pot with chicken to become Cangzhou hot pot chicken, which is the fighting chicken in hot pot.

6: Baiyunzhang Steamed Bun

Baiyunzhang Steamed Bun is filled with fresh beef and vegetables. The characteristic of Baiyunzhang Steamed Bun is that its skin is particularly ribbed, and the cooked Baiyunzhang Steamed Bun is particularly delicious, with a mouthful of fragrance. Bai Yunzhang Steamed Bun Shop is a well-known Chinese time-honored brand. Founded in 1919, it is a steamed bun shop opened by Master Bai Yunzhang in his own name. In 1958, Bai Yunzhang steamed stuffed bun and Tianjin Goubuli steamed stuffed bun both won the first prize in the quality appraisal of steamed stuffed buns in large and medium-sized cities in China.

7: Baoding Noodle Sauce

"Baoding Noodle Sauce", which was first produced in the tenth year of Qing Emperor Kangxi, has a history of nearly 4 years. It has a long-standing reputation for its excellent quality and is an ideal cooking seasoning. Baoding's sweet noodle sauce is brewed from high-quality flour. Thick and sweet, red and brown in color, put it upside down in a bowl. Traditional brewing is to make flour into dough, steam it, put it into bamboo plaque or wooden box for several days, then take it out of the pool and add light salt water to expose it to sunlight for half a year. Now, on the basis of traditional brewing technology, Aspergillus oryzae has been cultivated artificially by modern biotechnology to make koji, and solar energy has been used for low temperature and low salt fermentation. Huaimao sweet noodle sauce is sweet and nutritious, which can be eaten raw and used as a seasoning in cooking. One of the main reasons why Baoding's snacks are fragrant in Wan Li and are favored by ordinary people is that noodles sauce is added to the cooking and stewing ... < P > 8: Baiyangdian preserved eggs < P > Baiyangdian preserved eggs are also called "Hebei preserved eggs". Mainly produced in Baiyangdian area in Anxin County, Hebei Province. Baiyangdian preserved eggs have been produced for more than 1 years. During the Qing Dynasty, many local workshops were set up to process preserved eggs, which sold well in Beijing, Tianjin, Baoding and other places. Baiyangdian has a vast water area, and local residents have raised ducks through the ages by taking advantage of its rich water resources. The ducks here swim in groups and live in shallow lakes, foraging for fresh food such as fish, shrimp, water worms, snails, mussels and algae, and the duck eggs are large in size. Baiyangdian preserved eggs are made from local trout and duck eggs with advanced technology and scientific formula. If the eggshell is peeled off, it can be clearly seen that

9: Handan pulled noodles

pulled noodles are home-cooked pasta with unique local flavor in Wu 'an, Handan City, Hebei Province. Legend has it that it was introduced from Wu 'an, and it is popular in the west of Handan County, made of superior wheat flour. It has a moderate taste and is one of the delicious foods suitable for all ages.

Making method of pulled noodles:

Mixing noodles: Mixing noodles is very important, and the quality of mixing noodles directly affects the final effect. First, melt the salt with warm water, and pour warm salt water into the noodles bit by bit to make dough with moderate hardness.

Enter the key step: just knead the dough, make your hands into fists and dip them in warm salt water, then knead the dough with even force. Fold one side of the dough and kick it again, and continue the same thing with the same strength. The hands are covered with water, then fold one side, continue the same action, continue to kick the face hard, and the face is bare and the hands are bare. At this time, the dough has been reconciled.

wake up: when the dough wakes up, roll the dough into large pieces and cut it into strips. Just pick up one end of the dough with your left and right hands and drag it long, as thin as possible, and put it in boiling water to cook the noodles.

bittern: diced onion and garlic slices are marinated with soy sauce for later use. When the dough is put aside, you can make a marinade, shred the cabbage for later use, heat the oil, quickly pour in the onion and garlic, quickly pour in the cabbage, stir fry, add salt and water for a while. When the cabbage is soft, add chicken essence and serve. Take out the noodles and pour the marinade on them, and you're done.

1: Chengde bean jelly

Residents in Chengde have been eating bean jelly for more than 3 years. People like to eat bean jelly, not only because it tastes delicious and relieves summer heat, but also because it contains rich nutrition. According to the dictionary of traditional Chinese medicine, mung bean jelly has the functions of "clearing away heat and toxic materials, treating pain, gangrene, sores and swelling, scalding, traumatic injuries, and clearing away the toxic effects of drugs, wine and food."

Friends who visit Hebei can try some local delicacies. There are still many snacks in each place. Please arrange them for everyone slowly. I like them!