1. Pastry Pastry People in northern my country are accustomed to collectively refer to many flour-based foods as "paste".
The preparation methods are divided into steaming, roasting, roasting and boiling.
Gu'an area has a long history of making various kinds of cakes.
It is said that Kangxi, Qianlong and later emperors almost always had cakes when they came to the summer resort every year.
2. Hu Ji Roast Chicken Hu Ji Roast Chicken started in the late Qing Dynasty and was operated as early as Beijing. It has a history of more than 100 years. It has been passed down to four generations. It uses the exclusive secret recipe of Chinese medicine to smoke and cook until the bones are separated and the meat is separated but not separated.
at.
It has the characteristics of fragrant, tender and delicate taste and is popular in Beijing, Langfang and surrounding districts, cities and counties.
3. Gu'an Donkey Rolling "Donkey Rolling" is a snack made of millet. It is rolled into a long roll with yellow rice stuffing. Because the roll is covered with soybean noodles, the long roll is rolled on the bean flour when eating.
It looks like a donkey rolling around, hence its name.
The outer layer of the prepared "Donkey Rolling" is covered with bean noodles and is golden yellow. The bean-flavored filling is sweet and soft in the mouth, giving it a unique flavor.
4. Xingluo Shaobing Xinluo Shaobing is one of the special snacks in the Beijing-Tianjin-Hebei region.
It is mainly popular in Hebei area, among which the vat furnace biscuits in Tangshan and Shijiazhuang areas are represented. The vat is lying horizontally, the cake is pasted on the inner wall, and the external temperature is baked inside. This is its unique production method. The vat furnace biscuits are drum-shaped, brown and yellow in color.
It is delicious, crispy and delicious, and has a unique flavor. It is a favorite food among tourists from other places.
5. Stewed Diaozi Stewed Diaozi is a traditional snack of Manchu and Han people.
It is mainly based on pig intestines, plus pig heart, pork tripe, pig lungs, etc., but does not add pork liver, and is cooked by stewing.