Dingzhou stewed rice is a delicacy for entertaining guests and a good gift for visiting relatives and friends. The perfect combination of pure yam powder and broth, as well as various seasonings, create a unique dish for Dingzhou people.

Delicious, fat and thin, red and shiny, fragrant and attractive.

Buckwheat Noodle Steak Cake Soba Noodle Steak Cake is another appetizing delicacy. Dingzhou people who are used to eating big fish and meat prefer this kind of snack. Cut it into pieces with cutting blades and cucumbers on the plate, sprinkle with sugar,

Salt, onion, ginger, and garlic are poured with chili oil, sesame oil, garlic juice and vinegar soup, and stirred together. The crispy grilled cake is dipped in the soup. It tastes salty, spicy, sweet and sour, delicious and refreshing.

The most unforgettable Badawan is the Badawan at the wedding banquet in the village. The side dishes made with pure yam powder are very chewy. They are placed in the bowl with the large meat slices, sprinkled with sauce and onions, ginger and garlic and steamed in a steamer.

There is also a sticky meatball bowl for the vegetable and meat bowls. The glutinous rice noodles are steamed and rolled into slices. They are wrapped with fillings and rolled into balls and deep-fried in a pan. They are put into bowls and steamed in the pan. They are sprinkled with sugar before serving. It is sweet, soft and fragrant.

Nuo is a favorite sweet dish of children.

Although Badawan is also available in restaurants in the city, the quality is much worse. Not only does the taste not be right, but the raw materials are not pure. After all, a for-profit place cannot make that simple taste, and only banquets in the village can.

He is so sincere and does his best to take care of the taste buds of his guests.

Maotou Meatballs, a classic dish in Dingzhou's eight bowls, are oily, crispy and have endless aftertaste.

The so-called "Mian Mian Zhuan" is a kind of homemade food made by farmers. Every three springs, when the green and yellow are not harvested, the ears of barley that are about to turn yellow are put into a pot and simmered. They are kneaded and then shaken off the bran and wheat awns, and then ground with a stone.

Crush it, and "grind it" will continuously flow out from the gaps in the stone mill.

The fragrant "grind turner" is mixed with lettuce leaves, oil, salt, minced garlic... The taste is mouth-watering just thinking about it, let alone eating it.

Braised Pot Noodles Braised Pot Noodles are a Han Chinese pasta snack unique to Dingzhou, Hebei Province, and are also the favorite type of pasta for people in Dingzhou.

The noodles are extremely chewy and delicious.

Because there is no takeout, many people have only heard of its name and have no taste for it.

But basically everyone in Dingzhou can do it.

But the flavors produced are also different.

Steel Furnace Sesame Bake Dingzhou's Steel Furnace Sesame Biscuits are made in a vat lying horizontally, with the cake stuck to the inner wall, and baked at an external temperature and inside. The vat furnace sesame biscuits are drum-shaped, brown in color, delicious, crispy and delicious, and have a unique flavor.

With the addition of fresh donkey meat, the taste is even more delicious.

This kind of food is a northern specialty. The traditional method is to use a "bed" made of wood, put it on the pot stand, and stuff the mixed noodles (often buckwheat noodles) into the "bed" with holes.

In the cavity of the child, a person sits on the wooden handle of the glutinous rice bed and presses hard, and directly presses the glutinous rice into the boiling pot. When the water boils, stir it with chopsticks while adding cold water and boil it twice.

, you can take it out, top it with "noise" made in advance with tofu, meat, red and white radish, etc., and you can eat it.

Dingzhou glutinous rice flour is very famous and is also one of the main meals of the family. The addition of chili oil, sesame, cucumber shreds, quail eggs and sesame oil makes the glutinous rice flour in Dingzhou area unique and different from the glutinous rice flour in Shanxi and Shaanxi areas.

Ganwensheng braised chicken and braised chicken have a long history. The factory is located in the ecological park of Daxinzhuang Town, Dingzhou City, the first seedling and flower town in the north.

It uses free-range breeding of healthy chickens, slaughtered in an Islamic way by the imam of the mosque, and uses a century-old circulating old soup and modern scientific formula, with more than 20 ingredients such as pepper, aniseed, aroma, amomum, nutmeg, cinnamon, cloves, etc.

It is carefully processed with a variety of precious condiments. It has beautiful appearance, fresh and tender meat, fragrant and refreshing taste. The coloring material is sun-dried noodle sauce without any additives and pigments. It is deeply favored by consumers.

How to eat: cold mix, eat cold, steam in the original bag and eat hot.

Xinzong bacon traditional craft, with ancestral secret recipe (Dingzhou Zhaixi store), using aged soup, slaughtered fresh pork, steamed, dipped and smoked, it is bright in color, delicious in taste, fragrant but not greasy, and has a unique flavor

.

Smoked products include pork knuckles, pig trotters, duck, chicken, pig ears, donkey meat, etc.

The great talent Su Dongpo, the son of Dongpo, was not only famous for his poetry, calligraphy and painting, he was also very good at enjoying life. Although he was demoted and exiled many times, he could always find his own fun.

For example, he is good at cooking and is willing to do it himself.

There is a famous dish in Dingzhou related to Su Dongpo - Beipai Dongpo elbow.

There must be a reason for this, but the story has not been handed down. Maybe this is just a nostalgia of Dingzhou people for Mr. Dongpo’s knowledge of Dingzhou. It is inevitable that there is some attachment, but the elbow is fragrant but not greasy, and the taste is delicious. It is a Dingzhou specialty.

Famous dishes.

Majier Horse Meat "Majier" horse meat has been operated by six generations and has become a time-honored brand with hundreds of years of reputation. It still maintains the traditional flavor pursued by our ancestors.

"Majier" horse meat is made from pure domestic horses, all handmade, with secret seasoning packets, and cooked with fruit wood. The highlight is the aroma of the meat itself. The meat is soft, the more you chew it, the more fragrant it becomes, the color is natural, and the inside is

The appearance is the same color, so it is called "fragrant horse meat".

It has won the title of Best Local Flavor Food of the Same Type in Dingzhou City, Dingzhou Municipal Level and Baoding Municipal Level Intangible Cultural Heritage Project.