1. Bai Yunzhang Steamed Bun: created by Bai Yunzhang, a Hui pasta chef, fresh beef is ground and mixed with various seasonings, condiments and chopped and squeezed vegetables. Flour is covered, stuffed and steamed. Thin skin, narrow edges, big stuffing, fragrant oil and beautiful shape. See the stuffing through the skin, from the stuffing into pills, fragrant at the entrance, has been making history for more than 7 years.
2. Li Hongzhang braised dishes: According to the chef Wang Zhiyi, a veteran of Baoding catering industry, a descendant of Dong Maoshan and Wang Xirui, the official chef of Zhili, Li Hongzhang, an important official of the Qing Dynasty, worshipped the governor of Zhili and minister of Beiyang, and served in Zhili for nearly 3 years. In 1896, she was sent to Europe and the United States at the behest of Empress Dowager Cixi. She was not used to western food for several months and missed her hometown food very much. After Li Hongzhang returned to Zhili Governor's Office, he talked to Dong Maoshan, the food director, about this matter. Dong Maoshan studied with Wang Xirui, the shopkeeper of Changchun Garden, his younger brother. According to the tradition that Baoding House has been good at cooking braised dishes since ancient times, they carefully selected excellent sea cucumber, shark's fin, deer tendon, bullwhip, etc., and added Huai Mao sweet noodle sauce, one of the three treasures of Baoding House. Later, the official chef of Zhili government gradually named it "Li Hongzhang braised dishes". This dish is fresh and mellow in taste, soft and waxy in texture and rich in nutrition.
3. Screw tofu: Zhujia screw tofu is a traditional snack in Baoding, which originated from Zhuyu and Tofu House. This tofu shop is not big in business, but it is famous. Many big restaurants and cooked meat shops distribute Zhujiajian screw tofu, which was still the only one of the six famous foods in Baoding Liuweizhai. The shopkeeper Zhu is a rich man from Tangshan, and his ancestors have been doing tofu business.
4. Sauced meat steamed stuffed bun: fresh meat foam (you can also cook the lean meat a little and dice it, I like the minced meat and stir it into paste); Dice shallots. Appropriate amount of chicken essence, sugar and salt in sweet sauce: add oil to the pot, stir-fry the meat foam until the oil temperature is 7% hot, then add sweet sauce, sugar, a little salt and a little chicken essence and stir-fry for a while, then add shallots and stir-fry them a little for later use; Take out the fermented dough, exhaust the air (for the detailed production process of dough, see the production of flower rolls), and knead it into strips and divide it into small dough; Roll the dough into dough, wrap it in stuffing, put it in a steamer after closing, steam it in cold water on a drawer with high fire until the water boils, and then steam it on medium heat for 1 minutes.
5. Steamed dumplings: traditional festival food of the Chinese nation, and must be eaten during the Spring Festival every year. According to legend, it was first invented by Zhang Zhongjing, a "medical sage" in Nanyang, China in the Eastern Han Dynasty. Many provinces and cities in China also have the habit of eating jiaozi on the winter solstice. Jiaozi is also a common food in southern China. Jiaozi is generally just a traditional snack with pork, beef, mutton and vegetables as stuffing.