Ermao Roast Chicken, formerly known as Zhenjicheng Roast Chicken, is a traditional dish in Handan City, Hebei Province. It is one of the time-honored Chinese brands and belongs to Hebei cuisine.
This dish is recorded in the national historical annals "Cihai" as the first of the "Eight Local Flavors and Foods" with the name "258" and one of the top ten famous snacks in Handan.
It is a traditional and precious food in Daming County. It has been famous far and near for a long time and enjoys a high reputation.
It was founded by Wang Dexing in the Qing Dynasty - the 14th year of Jiaqing of Renzong (1809) in Daming Prefecture of Zhili Province (now in Daming County, Hebei Province). Because of its nickname "Er Mao" and the fact that two stone cats were placed in the pot for cooking roast chicken, the folks in his hometown praised him as "Er Mao".
Ermao Roast Chicken".
According to legend, during the Daoguang period of the Qing Dynasty, the new governor passed by the store after taking office. He smelled the fragrance, got off the sedan chair, tasted the chicken and asked his name.
If there is a feast, I must have "two cents".
From then on, "Ermao Roast Chicken" became famous all over the city, and left a reputation as "one pot of roast chicken that fills the city with fragrance" and became well-known.
Wubaiju Sausage is a famous traditional delicacy in Daming County, Hebei Province.
Wubaiju Sausage was founded in 1812.
The color is pure, the bars are well-proportioned, the aroma is mellow, the fat is suitable, the taste is sweet and salty, the taste is soft and smooth, the food is not greasy, the more you chew, the more fragrant it is, the aftertaste is long, and it is unique.
Moreover, it is durable and does not rot even in the scorching summer heat.
Wubaiju sausages are made with great care and the ingredients are carefully selected. They use 60% lean cicada meat, which is boneless and skinless, and the casings do not rot.
Guo Ba Huo Shao Guo Ba Huo Shao is a traditional famous food in Daming County, Hebei Province.
The founder, Guo Zhizhong, is from Xidahandao Village, Daming County.
Guo Zhizhong once studied art in Beijing (formerly Shuntian Prefecture). In the 21st year of Guangxu's reign in the Qing Dynasty (1895), he returned to Daming and opened a business in the county town.
Because he came from Shuntian Prefecture to learn skills, the name of the hall was named "Tian", and he hoped that the business would prosper, so he also named "Xing", so he established the shop "Tianxing Huo Shao Pu".
Guo Zhizhong's nickname is "Guo Ba", so the locals call the fire shop he runs "Guo Ba Fire Shop".
Guo Ba Shao Shao has a complete range of ingredients, is carefully made, has a unique flavor, and has many and thin layers. There are twenty-five to thirty layers on each sheet. It is golden and shiny on the outside, in the shape of pomegranate seeds. It tastes crispy on the outside and crispy on the inside, with a delicious burnt aroma.
The smell is alluring.
Guo Zhizhong later passed the craftsmanship to his son Guo Rui, who in turn passed it on to his son Guo Dianchen.
Guo Diansu inherited his ancestral skills and ran the "Tianxing Fire Shop".
Because "Guo Ba Huo Shao" is famous, the business is booming and the economic benefits are considerable.
People's living standards are getting higher and higher, and more and more people are eating "Guo Ba Huo Shao". Especially when hosting banquets and entertaining guests, "Guo Ba Huo Shao" is indispensable as a staple food.
Mutton Braised Sauce (local Hui people pronounce sá): It is a traditional breakfast food of the Hui people in Daming County.
According to legend, "铓", a famous snack, was originally a food in Nanguan Mosque. During the Eid al-Fitr, a major festival of the Hui people, "铓" was made in the mosque to entertain Muslims.
Mutton Braised Sauce (local Hui people pronounce sá): It is a traditional breakfast food of the Hui people in Daming County.
According to legend, "铓", a famous snack, was originally a food in Nanguan Mosque. During the Eid al-Fitr, a major festival of the Hui people, "铓" was made in the mosque to entertain Muslims.
It is made by pouring the thick oily "wheat kernel" into mutton stew, soaking it in steamed buns or grilling it. It has a rich aroma and excellent meat taste when eaten.
Because of its delicious taste, it is slowly spread among the people. It is sold every autumn and stops in summer.
Daming Nanguan glutinous rice began in the Ming Dynasty and has a history of hundreds of years. It is also one of the special snacks of the Hui people in Daming County.
The production process is similar to that of glutinous rice noodles from other regions, but its special feature is braised braised noodles, also known as braised noodles. The process is very rigorous. When eaten, it is a mixture of glutinous rice noodles, beef braised noodles, bean sprouts and vegetables. It has a unique taste.
full of nutrition.
The main raw materials of mutton patties are: flour, mutton, onion, ginger and garlic.
You can also add 2-4 meatloaf fillings according to people's different tastes, and you can also add eggs, as much or as little as you like.
The preparation method: 1. Knead the dough with all-purpose flour and warm water, then let it rest for 30 minutes.
2. Grind the mutton or chop it into puree with a knife, add onion, ginger, garlic, secret medicinal powder, salt, monosodium glutamate, a little starch, soy sauce or dark soy sauce, sesame oil, bean paste, etc. Do not add vegetables and add an appropriate amount of water.
Stir evenly and form into a ball. Set aside.
3. Divide the risen dough into small portions, fill with meat filling, and use a rolling pin to roll into a thin and even round cake.
4. Brush a layer of oil on the griddle. When the oil is hot, place the rolled meat patties on the griddle. Apply oil while frying. Fry both sides until golden brown.
5. Cut into triangular pieces and serve on a plate.
Production method: Grind alum, refined salt, alkali flour and warm water together with a mallet, then add an appropriate amount of warm water, then pour in flour and mix into a dough, cover with a wet cloth and let it sit for half an hour, then dip your hands in warm water and knead the dough repeatedly.
, until soft and smooth, then apply peanut oil and let it cook for half an hour; put the peanut oil in the pot, put it on a high fire until it is 50% hot, press the dough into a long strip more than two minutes thick, and then cut it into three inches long and one inch and eight inches.
Put a wide rectangular cube into the oil pan and fry until the cloth bag bulges out. Take it out; make an opening at one end of the cloth bag, crack the eggs into the cloth bag, then sandwich the gap and put it into the hot oil twice.
The egg liquid solidifies in the poached buns, and when both sides of the poached buns are fried until golden brown, take them out and serve.
Sesame burnt cake is one of Daming County's local specialties and has been around for hundreds of years.
Sesame burnt cakes are round cakes with sesame on both sides and can be either salty or sweet. Nowadays, in order to meet the needs of consumers with different tastes, a series of stuffed products such as bean paste and date paste have been developed and developed.