a famous dish with Hebei flavor

Source: Sohu Xinjiang

Golden Lion Fish

processed and decorated with carp and fried.

the golden lion fish began in the early Republic of China. It was first created by Yuan Qingfang, a famous chef of Chinese restaurant in Shijiazhuang. Because the dish is golden in color and looks like a lion, it is named. In 1952, Yuan's "Golden Lion Fish" was highly praised in the cooking skill exhibition competition of eight cities in Hebei Province. This dish is a famous dish that Hebei participated in the national cooking appraisal meeting in 1983.

preparation method of golden lion fish:

wash the fish. Split from the lower lip, break the gill cover, cross the two sides of the fish body up and down into thin blades, and each end is connected with the fish body, and then cut into filaments with scissors. Onion, ginger and garlic are cut into rice grains, and magnolia slices and ham slices are cut into 7 cm long silk. Heat the wok, add peanut oil, and heat it to 4%. Spread the prepared egg paste evenly on the fish, put it in the oil pan, and shake it while frying, so that the filaments are scattered. When it is golden yellow, take it out and put the fish belly down on the plate. Leave a little oil in the pot. Add wine, vinegar, white sugar and soy sauce to the chopped green onion, Jiang Mo, minced garlic, blue bamboo shoots and ham filaments (about 7 cm long), burn them until they are thick, thicken them with wet starch, pour a little hot oil on them, take them out of the pot and pour them on the fish.

The dish is golden in color, and the shredded fish is fluffy like a lion, which is sweet and sour.

white jade chicken breast

is made of chicken and fried in oil pan.

White jade chicken breast, which began in the late Qing Dynasty, was created by the famous chef of the official's son in Baoding. After flowing into the restaurant, and adding ingredients, the production is more refined. In 1983, when diplomatic envoys from 62 countries visited Tangshan, they tasted dishes such as "White Jade Chicken Breast" in Hongbin Restaurant. People praised it as fresh, tender and light, as soft and delicious as bean curd.

Preparation method of white jade chicken breast:

Peel and boneless young chicken, chop into minced chicken, add onion, ginger and water, stir in one direction, add egg white and a little salt, and then stir. Beat two egg whites into egg bubbles and put them into the minced chicken. Heat the wok, add lard, when the heat reaches 4%, add chicken paste, slowly smooth one side with warm oil, then turn it over, and when the two sides swell and become white and bright, remove and drain the oil. Leave a little oil in the pot, add pepper, take it out after it smells, add magnolia slices and rapeseed heart to stir fry, then add tender chicken breast, add a little oil, salt, monosodium glutamate and pepper, add some fresh soup, bring to a boil, and thicken with wet starch.

The finished dish is white in color, tender in meat, fragrant and refreshing.

Peach with honey juice

It is made by adding sugar to peaches in Shenzhou, Hebei Province.

the peaches in shenzhou, Hebei province are the most fresh peaches in China. It is huge (about 25 grams each), with beautiful fruit shape, thin skin and fine meat, and sweet juice as honey, which is a tribute enjoyed by emperors of all dynasties. "Shenzhou County Records" contains: "Zhi Tao, the northern country, is the best in Shenzhou" and "Zhi Tao Raoyang's embroidery and Anping's silk in Shenzhou are all unique in one place". Chefs in Shenzhou use peaches to cook Hebei cuisine, such as "Silk Peach", "Crystal Peach" and "Yipin Shoupi", among which "Fresh Peach with Honey Juice" is the best.

Method of making fresh peaches with honey juice:

Wash fresh peaches properly, remove the core, cut each peach into 5 pieces, and blanch them with boiling water. Add appropriate amount of water to the wok, add sugar to melt, skim off the floating foam, put the peaches, simmer until the sweet juice is thick and tightly wrapped with fresh peaches, and sprinkle with diced hawthorn.

The finished dish is white in color, fruity, sweet and delicate.

Grilled Tricholoma

Steamed with Tricholoma and chicken.

The mushrooms produced in Zhangjiakou are famous and precious fungi at home and abroad. Referred to as "Tricholoma", it has a history of over 3 years. Because it is fleshy and nutritious, it is a tribute to the Ming and Qing dynasties. The Qing Dynasty's "Mushrooms Supplemented with the Garden Food List" records: "Chicken leg mushrooms, that is, fresh mushrooms in today's capital ... In terms of taste, Tricholoma must be the most important, covering the chicken in vegetables." Guo Moruo has a poem: "The name of Tricholoma is all over the world, and I don't know why it is called Tricholoma. Originally produced in Zhangjiakou, there are many mushrooms on the mouth. "

Method of grilling Tricholoma matsutake:

Take Tricholoma matsutake out once in a boiling water pot, then put it in a pot with half soy sauce and half water, take it out, squeeze it out, and cut it into two pieces. Smash chicken into minced chicken, add egg white, minced ham, and diced magnolia slices, and mix to make stuffing. Then use two pieces of mushrooms with chicken stuffing in the middle, finish them one by one, steam them out in a cage, and remove the soup. Heat the wok with oil, use a Jiang Mo wok, add wine, monosodium glutamate, soy sauce and chicken soup, boil, thicken with wet starch, and pour on the mushroom.

the finished dish is soft and ripe, fresh and delicious.

daogai meat

is made from pork leg and bamboo shoots.

Changed-knife meat is made from pork which has been changed into shredded pork for many times, hence the name. It has a history of more than 15 years. It is said that Liu Decai, the famous chef who presided over the emperor's three meals a day in Kyoto Imperial Restaurant, made it to change the taste of dishes for Emperor Daoguang. Later, Liu Decai retired from the imperial kitchen when he was old, and this lai was brought to the Wukuiyuan Hotel in Chengde area with him, so he became famous in Chengde area.

Method of changing the knife meat:

Peel and tendon the fat pork leg, cut it into fine shredded pork, put it in a bowl, and add a little soy sauce to mix. Bamboo shoots are cut into filaments. Heat the wok with high fire, add oil, and when it is 7% to 8% hot, stir-fry the shredded pork in the wok until the meat quality is tight, and stir-fry the shredded bamboo shoots together. Add soy sauce, sugar and monosodium glutamate, stir-fry repeatedly, and switch to low heat until the marinade is tightened. Then use the thick marinade with strong fire, and fry it gradually, so that the shredded pork and shredded bamboo shoots can inhale the thick marinade and delicious taste, and then serve.

The finished dish is dark red in color, tender and fragrant in meat, oily but not greasy.

the following comes from /foodculture/3/

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