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What flavor snacks are there in Hebei?

what kinds of snacks are there in Hebei?

Rice noodles on Chaoyang Road

Hanjia noodle restaurant and Quzhou fried noodles on Xiangyang Road

A fragrant noodle on Shuguang Road, Stir-fried noodles

Fat fish with Chinese sauerkraut across from the north

Chengjia beef powder and sesame seed cake in Jiaoxi Street

Beef soup in the small street where Jiaodong Food Forest is served

Cizhou noodles in Guangming Street

bibimbap with Yonghe soybean milk

Teacher Liu's snow cream

Mrs. Li's candied haws

. Stir-fried bean jelly

Ruyi fish with Chinese sauerkraut on Shuguang Road

Laosu mutton soup

There is a mosque in the east of Hualong, and the meat pie next to it

The Chinese hamburger opposite Congtai is not bad, especially the sesame cake

There is a donkey meat fire in the east of Congtai Road and the fork of Zhonghua Road 5 meters northbound

Go along Xiangyang Road, and it is near the Peace Trading Hall, and one is called Xiao. The flat pot fish and boiled pork intestines

the beef biscuits sold in the food forest

the candied haws in the courtyard of a Chinese cotton factory

the chopped pepper fish head in Xiangjiang Restaurant

the Tujia chicken and salted egg yolk pumpkin strips in Tongfuju (as if called this), Shrimp sauce steamed bread

Regan Noodles iced soybean milk (hot soybean milk in winter) opposite the old Sun Moon City

Japanese tofu on the 6th floor of the new century

fried rice with lotus leaves in the porridge house at night

pork elbows and hooves in the small shop outside the Sakura supermarket

hot pot on Liming Street

black vermicelli and boiled grass carp on Heping Road

opposite to No.1 Middle School. There's mutton buns in it

There's a four treasures barbecue at the north end of Zhonghua Street, and the barbecue slices (as if by this name) inside must not be bibimbap

There's a "Northeast Courtyard" 2 meters north of the intersection of Jianshe Street and Lianfang Road. Dumplings and Northeast White Meat Pickled Sauerkraut Powder

Handmade Noodles Opposite No.2 Middle School

Casserole King in Fuxing Trade City

Banu Hotpot near Mingzhu Square

The west gate of Fuyang Park is opposite to the mutton skewers in the Western Region Restaurant

The Erwei fried skewers in No.4 Primary School are also skewers

Fried stinky tofu at the intersection of Xiangyang Road and Guangming Street

Fried stinky tofu at an aunt's stall near the toddler bridge <. (The address is 1 meters west of the nail intersection in front of Leyi.)

Hanshan advised you to be a beef noodle

North Korea cold noodles in Trade Street

Yunus mutton kebabs opposite Siteli

Rice noodles at the Shaanxi stall of Longhu Snacks at the Fudong entrance of Longhu Supermarket. Fried rice with lotus leaves

Ruyi fish with Chinese sauerkraut near Hanshan shopping mall

Jinjie steamed buns opposite the Workers' Theatre

Regan Noodles opposite Kant

things stewed in an iron pan 2 meters eastbound at the intersection of Zhanzhan Road and Guangming Street

Chaoyang Road Heji Steamed Bun

Muslim Meat Pie Restaurant on the road next to Heji Steamed Bun wonton egg cake and egg soup

Hangang Hotel. Korean BBQ stone pot bibimbap and cod bean curd soup

Yunzhiwei rice noodle near the east gate of No.3 Middle School

Cantonese snack clay pot rice near the mobile building

Luo Fu soup dumpling at the intersection of Zhonghua Road and Qingnian Road

A basket of oil on the road from Taiwan

What are the famous snacks in Northeast China?

that's a lot! Jiaozi, the old border of Northeast China, pot-wrapped meat, sweet and sour pork tenderloin, pork-killing vegetables, bumper harvest, and minced meat! What are the snacks with Pu 'er flavor?

There are the following kinds of Pu 'er delicacies:

1. Chicken tofu

Chicken tofu is a traditional dish in Simao, and its raw materials are mainly chicken and eggs. The finished product is like tofu, sprinkled with the prepared seasoning such as shredded egg, shredded ham and chopped green onion. When eating, it is tasted with a spoon. It tastes fresh and slightly sweet. It is loved by men, women and children, and has high nutritional value. People who come to Simao like to taste it.

2. Dried bean and tommy

"Dried rice" is the rolled powder called by Kunming and rice rolls called by Cantonese, all of which are steamed and sold well. The dried bean tommy in Ning 'er County, Pu 'er area is well-known. The raw material is bean flour ground from local dried peas. After various processes, it is made into fresh dried rice and cut into strips. Put it in a bowl and scoop in pea batter soup, and add seasonings such as leek, bean sprouts, ginger and garlic soup, soy sauce, monosodium glutamate, sesame oil, oil pepper, etc. With a dish of pickled radish or pickled Beijing cabbage, the dried bean tommy in Ning 'er is made, which is soft, delicious and sweet.

3. Soup with meat in the heart

Soup with meat in the heart is a traditional dish in Pu 'er area, especially in Mojiang. It is characterized by being soaked and crisp, fragrant and sweet. It is both a dish and a soup, which is loved by men, women and children. The raw materials are lean pork, peanut kernels, eggs, flour, etc. After mixing, they are fried in an oil pan until slightly yellow, taken out and dried, then boiled in clear chicken soup or pork ribs soup until floating, then sprinkled with monosodium glutamate and pepper, and then scooped into a vegetable bowl with pea tips. Locals call it "table pressing".

4. Rotten chicken rice

Rotten chicken rice is the top grade of Wa people's hospitality in Ximeng County, Pu 'er area. It has the characteristics of sweet and sour fragrance, harmony with the stomach, and full of wild game. Its main raw materials are chicken, rice, sour bamboo shoots, etc., and ginger, sesame, chili pepper, pepper, wood pulp, citronella, fine salt, tobacco seed and perilla are added, and the rice is continuously stirred until it is cooked into a thick paste, and the rotten chicken rice is obtained. You can taste this delicious food upstairs in the Wa ethnic customs garden of Pu 'er Ximahe Park.

5. Roasted pig

Roasted pig is a famous local ethnic dish of the Yi people in Jingdong County. It is said that this kind of barbecue cooking has a history of more than 5 years. It tastes crisp, fragrant and delicious, and maintains its original flavor, freshness and purity. It is a delicacy that the Yi people hand out when celebrating or entertaining distinguished guests.

6. Three-pointed Baba

Three-pointed Baba is a popular food in the areas of Jingdong, Zhenyuan, Jinggu, Mojiang and Simao in Pu 'er area, but it is characterized by its shape like water chestnut, thin as cicada's wings, soft taste and waxy but not greasy. The raw materials are high-quality glutinous rice and rice, which are mixed and ground, and then steamed and blended to make the finished product to wrap the stuffing. If you eat salty food, make salty stuffing with ham, fresh meat and minced leeks. To eat sweet, make sweet stuffing with sugar, honey, walnuts, peanuts, sesame seeds and comb oil. Finally, squeeze it into a triangle shape with three fingers, which is shaped like a water chestnut. Use banana leaves as a cushion and steam it in a retort. What flavor snacks are there in Sanya?

Alang seafood in Sanya is good. What are the snacks in Northwest China?

Mutton soaked in bread, Chinese hamburger in Lamian Noodles, Lanzhou

What are the snacks in Huaihua, or the composition introducing the snacks?

There is a small stall under my building to buy stinky tofu. Many people often gather there to buy stinky tofu. When they smell the smelly and fragrant smell, the little greedy bug in my stomach is hooked up.

So, I begged my father and said, "Dad, I want to eat stinky tofu. Look, so many people are buying it. It must be delicious. Just buy it for me." Dad said, "Look at those black things like water. What are they?" "I don't know" I said. Dad said, "That's the stinky black water used to make stinky tofu. It's dirty and smelly. If you eat it, you'll get sick." "Then why will someone buy it? Aren't they afraid of getting sick? " I said stubbornly. But dad just didn't agree. I couldn't stand the hard way, so I went soft, grabbed my dad and said, "Dad, just let me taste it. You can treat me as an advance on tomorrow's pocket money, okay?" Dad was so entangled in me that he asked me to buy it.

I jumped over and asked, "How much are the four uncles?" "One yuan," said the uncle. I handed my uncle one yuan.

My uncle took out four pieces of stinky tofu soaked in black water with chopsticks, put them into the cauldron, and turned them over with chopsticks from time to time. I only heard the sound of "crackling", and a smelly and fragrant smell came on me, which made my mouth water. After a while, the stinky tofu was fried. My uncle took out the lunch box, put stinky tofu on the bottom layer of the lunch box with sweet noodle sauce, then put sweet noodle sauce on the stinky tofu, then sprinkled some chopped green onion on it and handed it to me.

I sent it to my mouth in a hurry, and it was so hot that I shouted, "It's so hot, it's so hot ..." Soon, the stinky tofu was destroyed by me, but the fragrance remained between my lips and teeth. Dad laughed when he saw me and said, "Xiaohua Mall is here, hahaha ..." What flavor snacks are there in Shanxi?

The most famous one is Daoxiao Noodles!

Liuweizhai Sauced Meat

Origin: Taiyuan, Shanxi

History: The most famous product of Liuweizhai is Sauced Elbow, which was a tribute during the reign of Emperor Qianlong in Qing Dynasty. Empress Dowager Cixi gave the person who sent the sauce elbow a waist tag for entering the palace. With this "special pass", you can go straight to the deep palace without reporting.

characteristics: it is sauce red or reddish brown in appearance, pink in internal tissue after being cut with a knife, soft and greasy in taste, thin but not greasy, especially soft and tender in skin. In the traditional craft of Liuweizhai, the sauce is made from the old soup with marinated sauce meat by filtering residue, and nothing is added.

Steamed meat in Dingxiang

Origin: Dingxiang, Shanxi.

history: the legend of Dingxiang steamed meat has a history of thousands of years. It was once presented to the palace as a tribute and regarded as a treasure by the historical palace. Yishan, a famous poet of the Jin Dynasty, once praised: "Silver dots and jade chips are all in harmony, and this taste should only be found in the sky. How much can this be done on earth?"

technology: its formula is mainly lean pork, supplemented by refined starch, refined vegetable oil and various condiments, and it is refined by special methods.

characteristics: it has the characteristics of fragrant meat, moist taste, endless aftertaste, and no greasy eating.

efficacy: if eaten regularly, it can not only supplement the necessary nutrients in the body, but also overcome the shortcomings of high fat and cholesterol in meat products. It is an ideal dish for home, banquets and travel meals, and can also be used as a gift for visiting relatives and friends.

Wenxi boiled cake

Origin: Wenxi, Shanxi.

Features: It is one of the eight traditional famous spots in Shanxi, with a long history and exquisite craftsmanship. It has been presented to the palace as a tribute in past dynasties, which can be called the unique production of Chinese cakes. Its production method combines traditional technology and modern pastry processing technology, and selects excellent raw materials such as high-quality flour, bee honey, sesame, sesame oil and sugar.

ingredients: it is rich in protein, vegetable fat, sugar and mineral elements such as calcium, phosphorus and iron, and it is a high-grade nutritious food with nourishing and body-building functions.

Pingyao beef

Origin: Pingyao, Shanxi.

distribution: in villages such as Nanzheng and Ninggu in Pingyao county and Haojiabao in Jiexiu county, Haojiabao has good quality and the highest yield. Because Haojiabao is adjacent to Pingyao, most of the beef produced has been scattered from Nanzheng and Ninggu in history, so it is collectively called "Pingyao Beef".

History: It is said that Pingyao beef was famous all over the world in the middle of Ming Dynasty, with a history of production and marketing of more than 3 years. In the Qing Dynasty and the Republic of China, many dignitaries regarded it as a necessary dish for banquets. In the 193s, Pingyao beef was sold to other provinces and cities such as Beijing, Tianjin and Xi 'an. At that time, every autumn and winter, merchants from all over the world flocked to Pingyao to collect and traffic beef, and Pingyao beef was miserable in the north.

Features: "Pingyao beef Taigu cake, Xinghua Village is famous for its Fenjiu top ...", which is a phrase in the famous Shanxi folk song Kua Native Produce. Shanxi Pingyao beef is ruddy in appearance, fresh and tender in meat, fat but not greasy, thin but not firewood.

technology: firstly, select high-quality beef cattle or old residual cattle, immediately debone them, then split the whole Niu Yi in half, and divide them into sixteen pieces according to nine parts, such as head, neck, desilting, front fat, ridged ribs, moving head, fat circumference, Erdaodun and dunzi meat. Two cured meats. Air-dry the cut beef for two or three hours, sprinkle it with local nitrate, and put it into the jar. Seal the jar with tripe for storage. The pickling time depends on the seasons: half a month in summer, one month in spring and autumn, and two or three months in winter. Three cook the meat. Pickled beef, after being fished out, is washed with cold water, and layered into a special barrel-shaped cauldron, generally 8 Jin per pot, and boiled with well water containing alkali and nitrate. It is required that "the water depth should overflow the meat, and the soup boiling pot will bubble." And that pot cov is not covered when cook, so as to facilitate the evaporation of peculiar smell and moisture in the meat, and when the meat is cooked to be 8% ripe, the fire is pressed, so that the meat is naturally stewed. When it is fully cooked, put it out of the pot and put it on the shelf. Finally, cover it with bitter cloth and put it on the market for sale.

Efficacy: Long-term food can strengthen the stomach and spleen, which is suitable for all ages. It is a good product for traveling and giving gifts to relatives and friends.

Wu's smoked meat

Origin: Linfen, Shanxi.

History: It has a history of one hundred years from Guangxu period of Qing Dynasty to today. It was once designated as a royal tribute.

Features: The smoked meat of Wu family mainly uses pig by-products and chickens and rabbits as raw materials. Bacon products are beautiful in appearance, ruddy in color, bright in meat, fragrant and refreshing, fat but not greasy, thin but not firewood, and full of aftertaste after eating.

efficacy: using a variety of precious Chinese herbal medicines, it can stimulate appetite, strengthen spleen, remove blood stasis, dissolve food, nourish and strengthen the body, and is suitable for all ages.

Chinese black-bone chicken crisp

Origin: Hejin, Shanxi.

ingredients: contains melanin, amino acids, vitamins C and E, calcium, phosphorus, iron, zinc and other trace elements needed by human body.

Efficacy: Long-term consumption can balance the yin and yang of human body, mediate human functions, enhance human immunity, integrate fitness, beauty care, blackening hair, improving eyesight, promoting intelligence, preventing cancer and resisting aging, especially effectively preventing the harm of TV and microwave to human body.

Wuji Shuangjiangbao

Origin: Hejin, Shanxi.

Features: Wuji Shuangjiangbao is made from China rare birds and black eggs.

ingredients: rich in protein, calcium, iron, magnesium, selenium and other indispensable inorganic salts and trace elements, especially calcium.

Efficacy: As Chinese medicine is added during brewing, it has the effects of invigorating spleen, promoting digestion, dispelling pathogenic wind, improving eyesight and prolonging life besides lowering blood fat and lowering blood pressure. This product is a special food for preventing and treating hypertension, coronary heart disease, cerebral thrombosis, osteoporosis and diabetes.

Shilou Xunzao

Origin: Shilou, Shanxi.

characteristics: smoked jujube is dry, with purple-black shiny skin, fine and uniform wrinkles, fine and elastic pulp, no deformation when pinched, no peeling, sweet and tough taste, strong jujube flavor, and no burnt and sour odor.

variety: mainly smoked jujube, candied jujube, jujube wine, etc.

Wanrong orange honey persimmon

Origin: Wanrong, Shanxi.

Features: Tangmi persimmon is a traditional food with natural nutrients, delicious color, pure flavor, sweet and sour taste and good toughness.

efficacy: it can cure dry throat, sore mouth, cough due to lung heat, hemoptysis, strengthen spleen, moisten intestines, stop bleeding, and moxibustion with charcoal on persimmon can cure hematochezia. If eaten frequently, it has obvious health care functions such as lowering blood pressure, promoting blood circulation, invigorating stomach, promoting digestion, lowering cholesterol, detoxifying and preventing cancer.

Yanggao preserved apricot

Origin: Yanggao, Shanxi.

Features: Yanggao preserved apricot is refined from local apricot fruit, with orange flesh, thick flesh, loose texture, sweet and sour juice and aroma. Preserved apricot slices are neat and full, with delicate and soft meat, uniform size, no trauma, sugar-free crystals, non-stick hands and consistent color. In Japan, it is called "China rare snack".

composition: contains a variety of mineral elements, including phosphorus,