1, golden lion fish
Golden lion fish is a traditional dish in Shijiazhuang, Hebei Province, which belongs to Hebei cuisine. Golden-haired lionfish mainly feeds on carp. Processing and decorating with carp, and frying. Golden color, fluffy as a lion's fish, sweet and sour.
2. Hongyan elbow
When it comes to simmering elbows in Tangshan, the "Hongyan elbow" is the first one. Braised elbows are very common in Tangshan. It is said that it originated at the beginning of last century. Later, the famous chef Wang made a comprehensive creation according to various folk practices and popular eating methods, and introduced it to the society when 1937 Tangshan Hongyan Restaurant opened. At that time, it was only operated as a variety of dishes, and it was included in 1973 Tangshan cookbook.
3, pot elbow
Pot-wrapped elbow is a traditional dish in Baoding, Hebei Province. Crispy and delicious, fragrant but not greasy, and easy to carry. If you eat it with green onions and batter, it will be more unique. It has a history of 140 years. Baoding Prefecture in Qing Dynasty was the gateway to Beijing for the exam and the last stop for studying hard. Wealthy candidates often bring their own food. Some sauced meat and elbows with soup and water are greasy and inconvenient to carry.
Step 4 jump into the chicken
Chicken jumping in the stomach is a famous local dish with good color and flavor, belonging to Hebei cuisine. This dish is mainly made of prawns, a specialty of Baiyangdian Lake, and domestic chickens. In the early Qing Dynasty, chef Baoding boldly cooked new dishes, both of which were fresh, sweet, salty, mellow and nutritious.
5. Crispy shrimp
The method is not only simple, but also delicious. In some methods, the most important thing is that they don't need frying, which greatly reduces the oil intake.
6. Governor Tofu
Governor tofu is a traditional local dish in Baoding, Hebei Province, which belongs to the official dish. Governor tofu is made of tofu and meat stuffing with seasoning. When cooked, the dish is rich in umami flavor and golden and soft.
7, imperial edict bone crisp fish
Imperial edict bone crisp fish, also known as crisp fish, is a traditional dish in Hebei Province, with crisp bones and rotten thorns and delicious fish. This dish originated from Zhao family in Handan City, Hebei Province, and was introduced to the court by people in Wei and Jin Dynasties.
8. Cangzhou Lion Head
Cangzhou Lion's Head is a famous dish with all colors and flavors, belonging to Hebei cuisine. The name of Tou comes from Cangzhou, also known as Lion City, which is the most representative, so it is called Iron Lion Head. This dish is made of pig foreleg sandwich, lotus root, eggs, cabbage, ginger and so on.
9. Fish in sauce tile
Fish with sauce tile is a famous dish in Hebei province, which belongs to the coastal dish of eastern Hebei represented by Tangshan. The Luanhe carp swimming in the river with the characteristics of "golden thorns and scales" was selected.
10, stew north and south
Braised north and south, also known as roasted north and south, is a traditional famous dish in Zhangjiakou City, Hebei Province, which has its own characteristics and belongs to Hebei cuisine. The so-called North-South Roasting is to take Tricholoma Saibei and bamboo shoots in the south of the Yangtze River as the main ingredients, cut them into thin slices, stir-fry them in a wok, add some seasonings and fresh soup, boil them until they are thickened, and pour chicken oil on them. This dish is silvery red in color, delicious and refreshing, and full of flavor.