Yangchangzi
Cangzhou is located in the east of North China Plain, but there is Mengcun Hui Autonomous County in its jurisdiction. Hui is the main ethnic group here, so it is not surprising that the snacks are mainly beef and mutton. Therefore, Cangzhou snacks should be promoted first. Although some people love this stuff, some people hate it, but it is indeed the representative of Cangzhou snacks. In Cangzhou, people who have eaten sheep intestines have this feeling, that is, eating with their eyes closed for the first time-afraid of being fat; The second time is squinting to eat-taste; The third time is staring at eating-alleviating hunger. It can be said that the more you eat, the more addictive you are, and the more you eat, the more you love to eat. It was winter when sheep intestines came on the market. Look, people who sell sheep intestines usually push a car surrounded by customers who eat sheep intestines. I want to interject here that snacks in other places are mostly sold in shops or eaten in restaurants, but they are not available here. Vendors selling sheep intestines push a long wooden box-shaped car with bowls, chopsticks and various condiments at the front end. In the middle wooden box, there is a cauldron full of steaming sheep intestines, with a box of baked wheat cakes or flour cakes beside it. After they stopped at a relatively fixed place, they lifted the lid on the pot, and the smell of sheep intestines immediately floated in, which filled half the street and attracted passers-by. When people gather in front of the cart, the stall owner will take the initiative to hand everyone a small stool, ask them how much they want to eat, then put the bowl away, take out a section of lamb intestines from the pot with chopsticks, quickly cut the lamb intestines into small pieces about an inch with a discerning knife, discharge them into the bowl, sprinkle some seasonings such as pepper, monosodium glutamate, salt and coriander, and then scoop a spoonful of hot soup from the pot and pour it on the lamb intestines. People picked up the bowl, took a bite, tasted the taste, and suddenly felt that the steaming and fragrant intestines dispelled the cold, drove away the fatigue of the whole body, and made the whole body warm and comfortable. They often eat one bowl and then another, and some even take small pots and buy some to take home for the family to share.
Donkey sandwich
"Dragon meat in the sky, donkey meat on the ground" Since one of the last two dragons in the Xia Dynasty was killed, only dragon slaying has been handed down, but donkeys have been bred for thousands of years, which makes people endless. It's the best taste in the first world. Donkey meat is tender, rich in flavor, thinner in fiber than beef, and better in taste, without the fatness of pork and the smell of mutton, so it is not an exaggeration to say that donkey meat is the top grade of animal meat. Fire is a dead fire. After kneading the noodles, stretch them into strips, coat them with oil, fold them in half twice, and bake them in a pot. The temperature should not be too high. When the fire is basically cooked, put it in the stove under the pot. The stove is special and can catch fire on the side. In this way, the fire comes into contact with a higher temperature, but it does not come into contact with an open flame. Before long, there will be a crispy skin on the outside of the fire, which is very brittle when bitten in the mouth. The choice of donkey meat is very particular, but also depends on personal hobbies. Inexperienced guests often want the purest meat, and the most delicious meat in donkey meat is meat with fat. Donkey meat has little fat, and fat meat is not as greasy as pork, but more delicious and better to feed. Take out the freshly baked fire, and then the customer will point out which piece of meat he wants, put it on the scale and cut it into thin slices on the special vegetable pier. If the customer requests, you can also add green pepper and cut it into donkey meat. Then add the delicious stew, which is made of cooked donkey oil and starch. It tastes the same as donkey meat, but it tastes much stronger as a seasoning. Whether donkey meat is delicious or not depends on the aroma, not the meat. Then quickly cut the fire and put the meat and incense into the fire. A delicious piece of donkey meat is cooked and you're done. Donkey meat must be eaten while it is hot, because if you want donkey meat to burn incense, you must add some fat to it. Only with the heat can the fat meat be cooked, so that the fragrance can penetrate into the meat and burn. Bite the crispy fire into your mouth while it is hot, and the delicious donkey meat aroma oozes from it. Chew it in your mouth, and the donkey meat will be tender and crisp. There is no more delicious food on earth.
Cangzhou winter vegetables
Cangzhou winter dishes have a unique flavor, including four flavors: fragrant, sweet, salty and spicy. In addition, it also has the advantages of moderate water content, sealed packaging, no dryness in spring, no rot in summer, no mildew in autumn and no freezing in winter, so it can be called a good dish in all seasons.
Cangzhou winter vegetable is a kind of high-quality Chinese cabbage with thin ribs and rich sugar, which is produced locally. Remove the old ribs and green leaves, cut them into small pieces with a width of about 1 cm and a length of 1.2 cm, dry them in the sun, mix in a proper amount of refined salt and garlic paste, put them in an jar, seal them tightly and naturally ferment for a long time. Golden color, fragrant smell, slightly sweet taste, slightly spicy salt and high nutritional value.
Cangzhou has a long history of winter vegetables. According to folklore, Cangzhou winter vegetables were very famous in the Ming Dynasty. In the Qing Dynasty, the scale of production expanded and products increased. Merchants engaged in winter vegetables use the Beijing-Hangzhou Grand Canal that runs through Cangzhou City to load them on ships and sell them to Beijing, Tianjin in the north and Jiangsu and Zhejiang in the south. According to the Records of Cangzhou County, during the Kangxi period of the Qing Dynasty, there were dozens of winter vegetable workshops inside and outside the ancient city of Cangzhou, and their business was booming, which were sold at home and abroad. In the 25th year of the Republic of China (1936), Cai Dong, Cangzhou won the high-quality product award at the Paris Commodity Fair.
Cangzhou winter vegetables are convenient to eat and can be used as a dining table between pickles and banquets. When cooking or cooking soup, adding a small amount of winter vegetables as seasoning will make it spicy and delicious and arouse people's appetite. Cangzhou winter vegetables can also be processed into a unique flavor.
Cangzhou golden jujube
Cangzhou golden jujube is also known as Cangzhou jujube and Xihe jujube. It is named because it can pull out 15cm gold wire when it is fully mature. It is named after Xihe Jujube, west of Cangzhou Grand Canal. Cangzhou golden jujube is distributed in many counties of Cangzhou city. At the same time, there is a small distribution in all parts of the province, but Cangxian, xian county, Botou and Nanpi in Cangzhou City are relatively concentrated, accounting for more than 90% of the province. Cangzhou Jinsixiaozao is a famous jujube specialty in China. It is famous for its unique flavor and has become the "treasure" of China jujube. This kind of jujube has thin skin and thick flesh, and the juice is multi-core and small; The flesh is bluish yellow, and the meat is thin and crisp. Because of its sweet taste, the sugar content is as high as 65%, and there are golden filaments after peeling, which tastes as sweet as honey, so it is called "golden jujube". Cangzhou golden jujube has a long history of cultivation. According to records, it was widely planted as early as two thousand years ago during the Spring and Autumn Period and the Warring States Period. According to legend, Emperor Qianlong of the Qing Dynasty went hunting in Cangzhou. When he was passing through xian county with his men, he saw the jujube trees on the ridge of the road being messed up by the wind and full of fruits. Gan Long was very happy and asked people to choose some to taste. He peeled off one and saw the gold thread flashing; Taste it, it's as sweet as honey. I'm glad Cangzhou has been a barren land since ancient times. I didn't expect the dates here to be so sweet! Jujube has high nutritional value, not only high sugar content, but also contains many vitamins. There has long been a saying among the people that "five grains of red dates are better than ganoderma lucidum". British medical scientists call red dates "living vitamin pills", which is a natural tonic. In addition to raw food, golden jujube can also be used to make traditional sweet and sticky foods, such as jujube zongzi, jujube sticky cake, jujube cut cake, jujube flower cake, longevity cake and fried cake, as well as Laba porridge, jujube cake, jujube steamed bread, glutinous rice and so on. Jujube paste can be used as stuffing for all kinds of cakes. Cangzhou Jinsixiaozao is a kind of jujube with the largest export volume, which is sold throughout the country.