What snacks are available in Chengde?

This is an introduction to Chengde cuisine.

1. Buckwheat flour is a traditional crop in Chengde area, especially in Bashang.

The pasta made with it has a special flavor, smooth and chewy.

Soba noodles are divided into white buckwheat noodles and black buckwheat noodles, each with its own characteristics.

2. Wanduo, Wantuo, buckwheat noodles and pig blood are kneaded together, heated to make a porridge paste, and allowed to cool.

When eating, cut it into thin triangular slices, fry it thoroughly in a pan, put it in a bowl, top it with sesame sauce, garlic juice, vinegar, salt, MSG and other ingredients, and pierce it with a bamboo skewer to eat.

This is very similar to the enema in Beijing, but the ingredients are different.

3. Chengde area is rich in millet. Chengde is called yellow rice, which is sticky.

Donkey rolling is a popular snack made from millet and has a history of more than 200 years in Chengde.

Donkey rolls are long rolls made with yellow rice filling.

Because the bottom of the roll is covered with soybeans, the long roll is rolled on the bean surface when eating, and it looks like a donkey meat roll, hence the name.

4. The steamer game Eight Immortals uses high-quality mountain and sea food as raw materials, such as roe deer meat, pheasant breast, hare, winter bamboo shoots, mushrooms, green peppers, etc.

Put into pot and steam.

When it comes out of the pot, it has original flavor, the soup is fresh and clear, the meat is crispy and tender, and the taste is mellow.

5. Royal Lotus Leaf Chicken Royal Lotus Leaf Chicken, formerly known as Huaji, is a Han nationality specialty snack.

After being introduced to Chengde, it was refined from Chengde's unique loess, Rehe spring water, and lotus leaves in the lake, hence its name.

6. Nansha cake is also known as Bagou sugar cake.

It is made of white sugar, green and red silk, melon seeds, walnut kernels, and seasonings, and flour, buckwheat flour, and flour. The filling is shaped and baked.

Crisp, sweet and refreshing, Emperor Kangxi of the Qing Dynasty was hunting in Pingquan and praised its food, so it was a tribute.

It has a production history of more than 500 years.

7. Flower Rose Cake Rose cake is a famous specialty of Chengde City.

It uses local specialty fresh roses as the main raw material and is refined using traditional techniques.

This product has a long history and was one of the royal foods of the Qing Dynasty.

It has a documented history.

Whenever Kangxi came to Chengde to escape the summer or go hunting in the paddocks, he would enjoy this cake as a special food.

8. Cut Chengde tiger vegetables into green peppers, green onions, coriander, etc.

Turn into fine powder, put into a bowl, add soy sauce, MSG, and vinegar to make a dipping sauce.

Because this dipping sauce tastes spicy, it is called tiger dish.

In fact, tiger vegetables can not only be used as a dipping sauce for dishes, but can also be enjoyed as a side dish.

9. Jiangmi highlight sauce is a snack that has been popular in Chengde for nearly 300 years.

It can be seen that in the 44th year of Qianlong's reign (1779), Emperor Qianlong often ate glutinous rice cakes.

The above is for reference only.