While enjoying the beautiful scenery of Hebei, you must eat your fill, because the beautiful scenery and food always complement each other and are indispensable.
Today, I would like to introduce several Hebei cuisines to you. I asked a circle of Hebei friends in soul and selected some representative cuisines for you.
1. Donkey meat on fire
When it comes to Hebei specialty food, many people will think of donkey meat burning. When I investigated the most popular Hebei food in soul, many young friends knew more about donkey meat burning. The stove meat burning is called donkey fire for short, and the cooked donkey meat is put into the fire to eat. The burning taste is crisp and the donkey meat is fat but not greasy. Inside Hebei donkey fire, it is divided into "Hejian school" and "Baoding school", which are quite different in shape, raw materials, practices and eating methods.
Baoding Caohe donkey was burned in a round shape, and the donkey was chosen as a smaller Taihang donkey. Cooking style, it is marinated with different secret soup stock. Donkey meat has been tumbling in the pot, and a piece of meat is taken out while it is hot and chopped, and hot meat is sandwiched with hot fire. When it is hot, the meat has the mellow aroma of soup stock marinade.
Hejian donkey meat huoshao vs Baoding donkey meat huoshao
Hejian donkey meat is square, and the meat is made of large Bohai donkey sauce. After the sauce is made, the soup and donkey meat are cooled together. After the soup is cooled, it becomes a stew full of collagen. The stew is made of the old Tonga starch donkey oil that stews donkey meat. After the donkey meat is cooled, slice it, with pepper and braised pork as auxiliary materials, and put it into the fire skin.
2. pancake
Bobo cake is a traditional famous food in Qinhuangdao, Hebei Province. Cake is made by mixing starch and flour according to a certain proportion, adding water and stirring into a batter, then spreading the batter on the leaves of Cake, covering them with stuffing, folding them in half, and finally steaming them in a steamer. The cake tastes delicious, and it smells a faint fragrance of the leaves.
3. Mutton soup
The mutton soup in Chengde, Hebei Province is famous all over the country. In the cold morning, a bowl of milky white mutton soup is filled with rich mutton offal and dotted with a little parsley. Many people in Chengde start their breakfast with a bowl of authentic mutton soup. The mutton soup in Chengde is different from the mutton soup in other places. It tastes fragrant and mellow, and the soup is oily but not greasy.
4. Bean foam
Doumo is a famous specialty in Handan, Hebei Province. The invention of bean foam has a history of thousands of years, and it is known as "the living fossil in snacks". Bean foam is made by grinding millet into rice pulp, adding peanuts, soybeans, tofu and kelp, adding seasonings and cooking. When eating, some sesame paste is added, and the fragrance of various ingredients is blended together, which has endless aftertaste.
5. Chess biscuit
Chess biscuit is a special snack in Tangshan, Hebei Province. Chess biscuit is made of meat, sausage, ham and other ingredients, wrapped in flour embryo and baked in the furnace. The freshly baked chess pieces are crispy outside and tender inside, and the stuffing is delicious. The more you chew, the more fragrant it is.
6. Xianghe meat pie
Hebei's famous snacks, in addition to donkey meat fire, there are Hebei Xianghe meat pie.
Meat Pies have sprung up in Xianghe, Hebei Province. In the last century, Xianghe Meat Pie, like Shaxian snacks, became the first foreign food to enter Beijing, because Xianghe in Langfang is east of Beijing, and Xianghe Meat Pie has another name-JD.COM Meat Pie.
Xianghe meat pie is thin in skin, thick in stuffing, fragrant and rich in meat. There are beef and pork stuffing, one catty, and there will be thousands of layers and pastry. This kind of cake is delicious because it has less noodles and more meat, and it tastes great with millet porridge and pickles.
7. Zhengding Eight Bowls
Zhengding Eight Bowls is an indispensable delicacy for Zhengding people on holidays and weddings. The production skill of the representative of Zhengding Eight Bowls "Song Ji Eight Bowls" has been listed as the second batch of intangible cultural heritage protection projects in Hebei Province.
Legend has it that the Eight Bowls in Zhengding originated in the army. Every time Zhao Yun, the ever-victorious general, led his troops to win the battle, he ordered the cooks in the army to serve meat and vegetables in large bowls to treat the soldiers of the three armed forces. Later, he was brought to Zhengding for improvement and spread to this day.
Zhengding's eight bowls, with four meats and four vegetarian dishes as a set, symbolize abundance and auspicious celebration. Four kinds of meat are mainly pork, which is divided into elbow-buckle, pork-buckle, square meat and meatballs. Four kinds of vegetables are mainly radish, kelp, vermicelli and tofu. Eight of them can be selected according to different guests. It focuses on cooking techniques such as steak, stew, sauce, roast, stew, stir-fry, steam and stir-fry.
8. Cangzhou Hotpot Chicken
Hotpot chicken originated in Cangzhou, which means an improved version of Sichuan hot pot instant-boiled mutton. It is a combination of red-cooked chicken and spicy hot pot, which not only retains the spicy and delicious flavor of Sichuan-Chongqing hot pot, but also adds the tender, smooth and juicy chicken.
The ingredients of hot pot chicken are mainly vegetable chicken, which can be cut into blocks to make hot pot, or made of chicken legs, chicken wings and other different parts alone, with three flavors: spicy, slightly spicy and braised. Stir-fry the chicken until it is fragrant and cooked, and then put the cooked chicken pieces into the hot pot together with the stewed chicken soup. After eating the chicken, you can rinse vegetables in the chicken soup pot.
9. Dingzhou braised pork
According to folk legend, it was born in the Song Dynasty, and was created by Su Dongpo, a writer who used to know Dingzhou.
Someone in Dingzhou once said, "In Dingzhou, everyone likes to eat braised pork.
Dingzhou braised pork is a combination of pork and sweet potato starch, which is firm and elastic. The traditional method of braised pork in Dingzhou is to chop the fresh lean pork into pieces, then add a certain proportion of sweet potato starch, pour in spices, water, sesame oil, etc., and stir evenly to form a paste. Then grab the paste into the prepared cotton cloth bag by hand, and then put the filled stew bag into the boiling hot soup together, and cook it on low heat. Take out the cooked braised pork bag, cool it in cold water, dry it, take the braised pork out of the bag and smoke it.
10. Pot elbow
Pot-wrapped elbow is a famous dish in Baoding, which has a history of more than 100 years. Pot elbow was invented by a chef in Gaoyang County, Baoding. This dish is crispy and delicious, fragrant but not greasy, and easy to carry. Boil the elbow in water until it is medium-cooked. Add seasoning to the original soup and simmer it. After hanging the batter and frying it in the oil pan, change the knife and slice it. Sprinkle with spiced powder. If it is served with green onions and flour paste, it will have a special flavor.
In addition, there is the Hongyan elbow in Tangshan, Hebei Province, which is actually a simmering elbow. Blanched elbow, coated with a layer of secret sauce, fried twice in oil pan, and simmered for an hour with broth and seasoning.
I also want to know a lot of authentic Hebei cuisine. I can go to soul to make friends with Hebei and feel the charm of simple and authentic Hebei cuisine. The places where locals introduce eating, drinking and having fun will definitely not be bad! And you can also see many Hebei netizens posting the beautiful scenery of Hebei in soul, and you can feel the customs of Hebei online ~?