1. Julu sausage

Julu sausage is a very famous special food in Julu Village, He Yan Town, Taocheng District, Hengshui. There are three varieties of local giant deer sausage, one is pure lean meat, the other is 80% lean meat and the other is 80% fat meat. Because the production process is very strict, the standard tenderloin or pork back seat is selected, washed and cut into medium pieces, and then cut into small squares with a meat cutter. Use pepper, aniseed and clove 18 kinds of seasoning powder, and add sesame oil, monosodium glutamate and iodized salt for curing 10 hour or so. After that, appropriate starch was used to increase the filling of bone soup. The next steps are enema, filling, binding and cooking sausage. When it is cooked to 9: 00, take it out, cool it thoroughly, and smoke it with rock sugar. After smoking, it is sauce red, fragrant with meat and spices, leaving fragrance around, which is attractive to appetite. This kind of food has a long history and has been loved by local people for many years. First, it tastes good and has high quality. The second is to use Chinese herbal medicines beneficial to the human body as seasoning. Third, it is suitable for all seasons, and you can never get tired of eating it.

2. Wuyi buckle bowl

Wuyi buckle bowl is a very famous specialty food in Wuyi County, Hengshui. The buckle bowl mentioned here is not a dish but a steamed bowl, but consists of eight local "clean bowls", in which Dongpo meat, lean meat, fat meat, elbow meat, rice flour meat, braised pork, meatballs and ribs form a bowl mat. The dishes are fat and thin, well-made, fat but not greasy, light and delicious, which are deeply loved by the masses and have always attracted many foreign tourists to taste them. It is said that from the Song Dynasty, Wuyi County had the custom of holding banquets with buckle bowls. Every time we get married, have children, get together with friends and other important activities, we entertain guests and friends with buckle bowls. In the thirty-ninth year of Kangxi, Emperor Kangxi visited Jizhou, Zhengding Prefecture, passing by, accidentally tasted it, lost his voice, and named it "Wuyi Eight Bowls", making it one of the court meals. Since then, the reputation has become more noisy, and there are many tasters.

3. Jizhou sesame seed cake

Jizhou sesame seed cake is a very famous food in Hengshui jizhou city. It has a long history. On February 2 every year, people in Jizhou have the custom of eating red sesame seeds cake, which symbolizes the tradition of baking fields without insects. The local red sesame seed cake production has always maintained the traditional technology. The finished product has the characteristics of Huang Liang color, soft texture, non-sticky, mellow taste and fragrant smell, and has always been loved by local people. It is said that from the Ming Dynasty to the late Qing Dynasty, Jizhou people who did business in Beijing, Tianjin and other places formed several major commercial groups, such as bank gangs, hardware gangs and grocery gangs. In this context, Jizhou Pavilion, run by some Jizhou people in Beijing and Tianjin, has local staple food Jizhou stew cake to attract guests at home, and Jizhou stew cake has gradually become famous.

4. Boiled roast chicken

Luoguo roast chicken, formerly known as Luoguo roast chicken, is a special food in Wangji Village, Fucheng County. The founder is Zhang Yunqi from Wangji Village, Fucheng County. The roast chicken he cooked was rotten to the bone, with unique flavor and accurate weight. It is very popular with people and sells the most and fastest in the market. After the reform and opening up, the production of "Luoguo roast chicken" resumed, and its scale and influence were expanding day by day. 1992, Zhang Zijie (son of Zhang Yunqi) and his wife Li Junzhen, the second generation descendant, registered their own roast chicken as "off-pot roast chicken" to show their respect for the elderly. Nowadays, many people in Fucheng regard "cooking roast chicken" as a specialty in their hometown as a gift for relatives and friends. Foreign guests who come to Hengshui also buy a few after tasting them as gifts for their relatives and friends.

5. Jizhou Caoji Donkey Meat

Jizhou Caoji donkey meat is a traditional food in Jizhou District of Hengshui City, which has a history of more than 200 years. Cao Ji's donkey meat production technology is very elegant, mainly using fresh and high-quality donkey meat as raw materials, with a variety of precious spices, and then put it in the pot for more than ten hours. Eating with some special dipping materials, the taste is rich in protein, crisp and chewy, and delicious, which has always been famous. According to legend, Jizhou Caoji donkey meat originated from the fresh fish mouth in Beijing during Xianfeng period. When Cao Ji's donkey meat was introduced to the third generation of Cao, he removed the coldness of donkey meat by groping, and added several kinds of Chinese medicines to make it crisp, fat but not greasy, thin but not firewood, mellow and salty, and nourishing after eating. In the mid-1930s, the second son Cao Tangmi and the third son Cao Lihai went to Tianjin to develop and opened a Jizhou Rongxiang Caoji Hotel, which mainly engaged in Caoji donkey meat, Jizhou braised cakes and stir-fried dishes. For more than half a century, Jizhou Caoji donkey meat is famous in Tianjin and spread all over the country.

6. Hengshui Lake Fish Banquet

Hengshui Lake Fish Banquet is a very famous special food in Hengshui. Hengshui Lake Fish Banquet is a multi-course dish with fish as the main raw material, some of which eat fish but are not fish. Mainly used a variety of knife work and cooking methods, from modeling to taste, color tone are different. There are also skills based on materials to make the best use of them. Take fried fish slices as an example, the fish back is mainly used, where the meat is fat and tender, and the fish head is made into fish soup, which has become a veritable fish and two dishes. The best local cooking method is to pay attention to the original flavor, be good at cooking fresh, rich in raw materials and light in taste.