Handan specialty

Imperial bone crispy fish - a historical delicacy

Imperial bone crispy fish first originated from the Zhao family in Handan, and was called Zhaojia crispy fish. During the Jin Dynasty, it was introduced to the palace from the people. Zhao Kuangyin (a native of Hebei), a general of the Zhou Dynasty after the Five Dynasties and Ten Kingdoms, occasionally tasted it during his expeditions to the north and south. When he sent Jingniang away from her thousands of miles away, Zhao's crispy fish left him the last beautiful memory of Jingniang. In the early years of the Northern Song Dynasty, after Zhao Kuangyin ascended the throne, he listed the Zhao family's fish, which remained "complete in fish shape" after being stabbed to death, as a royal delicacy. From then on, the Zhao family's bone-crusted fish was honored as the "imperial bone-crusted fish". . The production of the authentic imperial bone crispy fish is very particular. The "material cooking technology", "Cizhou kiln specialty casserole" and "ancestral secret core material" are indispensable. The three complement each other and the fish produced is not only "fresh". ", but "fragrant", it is no longer just "delicious", but "food tonic", and has unique nutrition. Regular consumption can make people linger. As the descendants of Imperial Bone Crispy Fish encountered changes in the Republic of China, this historical famous food was forgotten by many people.

Congtai Wine - a local specialty

Handan was the capital of the State of Zhao during the Warring States Period. The "Congtai" built at that time was the palace garden where King Wuling of Zhao drank, had fun, and watched singing and dancing. Congtai wine got its name from this, and it has a history of more than 2,000 years. Emperors, generals, ministers, literati and poets of all dynasties traveled through Handan, Duoxi came to the stage to view the ancient times, drank wine and wrote poems. Famous poets of the Tang Dynasty, such as Li Bai, Du Fu and Bai Juyi, all left here their eternal masterpieces praising Handan's fine wines. Emperor Qianlong of the Qing Dynasty drank and had fun in his palace at "Congtai" and wrote an impromptu poem "Shooting Hulu and waiting for Luo Qi, I will be drunk with ten thousand wines".

Jize pepper - a local specialty

Produced in Jize, Hebei. The meat is thick, fragrant, with few seeds and fresh color. It is rich in fat, protein, capsaicin, and vitamins A, B, and C. It contains the most vitamin C among all vegetables, and is known as the "King of Vitamin C" among vegetables. Jize pepper contains very little water and more oil, which is convenient for storage and processing. Dried peppers are used as raw materials and processed into chili oil, chili powder, chili sauce and other seasonings with unique flavor.

Curved surface - a local specialty

Curved surface is produced in Quzhou County. Take three main ingredients: mung beans, soybeans, and winter wheat, grind them into fine powder in a certain proportion, put them together in a basin, and mix in egg white and sesame sesame oil. Mix into dough; knead for about half an hour or more to make it into soft, flexible and tough cooked noodles, then use pure mung bean flour to make the dough, roll it into thin slices with a rolling pin, cut it into thin strips of consistent thickness with a sharp knife, and finally Cut into pieces according to specifications and become finished products. The strips are as thin as silk, light yellow in color, have a sherbet aroma after being cooked, are smooth in the mouth, and have tough chewing tendons. The quality is dispersed and non-adhesive, durable for storage and easy to carry. It is a high-protein nutritious food and is extremely suitable for patients with diabetes, hypertension, arteriosclerosis, etc. and the elderly and infirm.

Weixian Yali - a local specialty

Weixian Yali has been recorded as early as the Sui and Tang Dynasties. It has been cultivated on a large scale in the Northern Song Dynasty and has a history of more than 2,000 years. The suitable soil and climate conditions in Wei County have given birth to the unique quality of Weixian Yali. It is famous at home and abroad for its large size, thin skin, bright color, fine flesh, less core and small residue, suitable sourness and sweetness, and correct fruit shape. The famous "Tianjin" "Yali" is produced in Wei County. The average single fruit weight of Weixian Yali is 225 grams, with the maximum reaching 650 grams. The average soluble solid content is more than 11%, with the maximum being 16.3%. It has the functions of promoting body fluids and moisturizing the lungs, relieving hangover and refreshing the brain, clearing the heart and reducing fire, and moisturizing and beautifying the skin. It has health value.

Garlic - Standard Parts - Donkey Meat Sausage

1. Yongnian Garlic: Yongnian County, Hebei Province, known as the "Hometown of Garlic", has a garlic planting area of ??150,000 acres. The annual output is 200 million kilograms of garlic and 100 million kilograms of garlic sprouts. As early as 2000, Yongnian... Garlic is a specialty of Yongnian County, Hebei Province. If you go more than 20 kilometers east of Yongnian County, you will see more and more garlic fields. 2. Standard parts: China’s largest standard parts base - Yongnian. There are more than 1,000 varieties of fasteners, about 200,000 people are engaged in this industry, more than 1,000 manufacturer stores, and more than 100,000 sales stores across the country. The annual output is 2.47 million tons, with sales of 17.3 billion yuan, accounting for 40% of the national market. 3. Linmingguan Donkey Meat Sausage with Fragrant Fragrance for Ten Miles: In the late Qing Dynasty, southern Hebei was plagued by locust drought. The land was bare for thousands of miles, and people were in dire straits. People fled famine, and nine out of ten houses were empty.

Among the people fleeing famine, there was a restaurant chef named Du Shanzhu, who was known for his skills in braised pork and enema. He came to Linmingguan, and later there was...

Wuzao-Xing- Wubaiju Sausage

1. Daming black dates with walnut pattern; using jujubes as raw material, remove rotten fruits, soft fruits and fruits with insect eyes, green color and disease spots,

Linzhang Boil the specialties (2 photos) in a pot of boiling water for a while, then take them out and soak them in clean cold water. After the fruit shows patterns, fish it out on reed foil to dry the water, then bake and smoke it. Generally, it is smoked and roasted 8 times repeatedly, and the heat is controlled very strictly. The first 4 passes mainly smoke and bake the moisture. The wood is required to be slightly ignited and smokey, and the temperature is suitable. The last four passes are mainly for coloring, which requires the wood to emit smoke and not catch fire. The finished product is oval in shape, black and shiny, soft in texture, sweet in taste, durable in storage, and not easy to deteriorate. 2. Red apricots mature in late June and are oval in shape. The fruit is plump, with a slightly pointed top. The surface of the fruit is green and yellow, with a blush on the sunny side. The flesh is green and yellow, with many villi, thick flesh, thick skin, and thin flesh. Core, less juice and sour taste, suitable for processing. Water white apricots mature from late June to early July. The fruit is medium, short oval, the top is slightly concave, slightly offset, with obvious sutures. The fruit surface is yellow-white, the skin is thin, the flesh is thin, the core is separated, the juice is abundant, and the taste is sweet. Slightly acidic, good quality, but not storage-resistant, suitable for fresh consumption 3. Fresh pork thighs, ribs, buttocks, and loins are the main ingredients, mostly lean meat; the casings are rinsed and flawless pig casings; accessories There are Shiluozi, Amomum villosum, essence, refined salt, sugar, pure sorghum wine and aged soy sauce, etc. First, wash and remove the blood from the meat, cut it into dices, add various seasonings and seasonings, stir evenly, and leave it for about 3 hours until the flavor of the ingredients is absorbed into the meat before enema. Every 14 cm or so of filling is tied with hemp rope, and the casing is tied while filling until the entire casing is filled, and then dried at a constant temperature to make it. The finished product has pure color, full intestine strips, even thickness, suitable fatness and thinness, mellow flavor, both sweet and salty, soft and tasty, not greasy when eaten, and durable.

Guantao Yugong Sauce-wrapped Melon

First take the seven-ripe Badaomei melon and scoop out the inner flesh. Use three kernels (almonds, peanut kernels, walnut kernels), three stems (raisins, wolfberry, orange cake), three shreds (green shreds, red shreds, ginger shreds) mixed with soybeans, sesame seeds, fungus, and shiitake mushrooms to make the filling. Mix well. Put it into a peeled melon, then sew the melon with a thin thread, put it into the sweet noodle sauce that is exposed to the sun and night dew, and pickle it for thirty-seven and twenty-one days, a total of twenty-one processes before it can be made. Because some medicinal materials are added to the melon, it can not only produce fluid, relieve convulsions and treat diseases, but can also be used as a vegetable to accompany food.

Linzhang County specialty - Linzhang Braised Rabbit

Smoked rabbit has a long history since the Qing Dynasty. Linzhang County is the nationally famous "Hometown of Rex Rabbit". Linzhang's Braised Rabbit, Smoked rabbit is made from high-quality rex rabbit, known as the "King of Rabbits", and marinated with a variety of precious Chinese medicinal materials and spices. It is processed through various processes such as braising. This product is five-spice and boneless, with pure taste and unique flavor. It is suitable for all ages. It is a pure natural green food. It is a good product for traveling meals, gifts for relatives and friends, family banquets, entertainment and leisure.