Hebei is located in the north, and pasta is the main food. With wisdom and hands, people have created many delicious foods, which make people drool and cannot extricate themselves from the dishes. What are the special foods in Hebei? What should I eat when I visit Hebei? Let's take a look together!

Xianghe Meat Pie

A small meat pie has been passed down for hundreds of years, which is just what it looks like after its evolution. Its predecessor can be traced back to more than a thousand years ago. It is said that the Turkic people, a nomadic people who wandered in the grassland desert in northern China a thousand years ago, were the main food. The Turkic people were out-and-out nomads, and they often slept in the wind, and this kind of cake can be preserved for a long time, which made it last until now.

Nansha Crisp

Nansha Crisp is a food spread from the palace, which has a history of more than 1 years. Liu Decai, the founder of this pastry, has been living in Pingquan Town for various reasons. He has brought Nansha Crisp and other cooking techniques to this deep land for more than 17 years. The nature of these cakes has evolved from being enjoyed only by dignitaries to being popular.

royal lotus leaf chicken

royal lotus leaf chicken, formerly known as beggar chicken, is a local specialty snack. After it was introduced to Chengde, it was named "royal lotus leaf chicken" because it was refined from the unique loess of Ligong, the spring water of Rehe River and the lotus leaf in the lake.

Bashang oat noodle

Bashang oat noodle is a delicious traditional dish, which belongs to Hebei cuisine. Known as the first treasure among the treasures outside the mouth. Youmian is made from naked oats. Zhangjiakou Bashang oat noodle is pinched by hand, which looks like egg rolls, sandwiched with oil noodles and dipped in mushroom gravy. It is crisp, refreshing, delicious and chewy!

Nangong smoked dish

Nangong smoked dish is a special food in Xingtai. This dish is made of high-quality pork, and fresh eggs, pure mung bean starch, shredded ginger and ground sesame oil are added in proportion, stirred into porridge and poured into casing.