2. Hongyan elbow: When it comes to the simmering elbow 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 elbow is a traditional dish in Baoding, Hebei. 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.
4. Chicken's gizzard-membrane: Chicken's gizzard-membrane is a famous local dish with all colors and flavors, belonging to Ji 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. Li Hongzhang leek: Li Hongzhang leek originated in Anhui and is also a classic dish in Hebei Province. It belongs to Zhili official cuisine. This dish is made of top sea cucumber, shark's fin, deer tendon, bullwhip and so on. , with Chinese cabbage, tofu, wide noodles and Baoding Huaimao sweet noodle sauce.
6. Governor's Tofu: Governor's Tofu is a traditional local dish in Baoding, Hebei. It is an official dish, which is related to Li Hongzhang, an important official in the late Qing Dynasty. 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 brittle fish: Imperial brittle fish, also known as brittle fish, is a traditional dish in Hebei Province, with brittle bones 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. In the Northern Song Dynasty, it was awarded the imperial seal by Mao Zhao Kuangyin, and was honored as the imperial edict bone crisp fish.