Source: Sohu Xinjiang
Golden hair lionfish
Fried with carp after processing and trimming.
Golden hair lionfish, began in the early Republic of China. It was first created by Yuan Qingfang, a famous chef of China Restaurant in Shijiazhuang. Because of the golden color of the dish, shaped like a lion, so the name. 1952 in Hebei eight cities in the cooking technology show competition, Yuan cooking "golden hair lion fish", won high praise. The dish is Hebei to participate in the 1983 national culinary appraisal of the famous dishes.
Golden hair lionfish preparation:
Wash the fish. Split from the lower lip, break open the gill cover, the fish body on both sides of the upper and lower cross batch into a thin blade, each piece of the end are connected to the fish body, and then scissors cut into thin filaments. Onion, ginger, garlic cut into rice grains, yucca slices, ham slices cut into 7 cm long silk. frying pan is hot, under the peanut oil, burned to 40% hot, will be adjusted to the egg paste evenly smeared on the fish, down the frying pan, frying side shake, so that the fine silk scattered, was golden brown when fish out, fish belly down on the plate. pan, leave a little oil, will be minced onion, ginger, garlic, bamboo shoots and ham long silk (about 7 cm long), add wine, vinegar, sugar, soy sauce, burn thick, under the wet starch thickening until thick, dripping hot oil a little, out of the pan, poured on the fish into the body that is complete.
The dish is golden in color, and the fish is fluffy like a lion, sweet and sour.
White Jade Chicken Breast
The chicken is stir-fried in a frying pan.
White Jade Chicken Dumplings began in the late Qing Dynasty, created by a famous chef in the Baoding government office. After the flow into the restaurant, and increased the ingredients, the production is more delicate. 1983, 62 countries of the diplomatic envoys to visit Tangshan, had in the Hongbin restaurant tasted the "white jade chicken breast" and other dishes, people praised that: the white jade chicken breast tender and light, like tofu brain as soft, fresh and tasty.
White Jade chicken breast method:
The chicken skin, bone, chopped into chicken mush, add onion, ginger, water, stirred in one direction, add egg whites, a little salt, and then stirred vigorously. Another two egg whites beaten into an egg bubble shape also into the chicken mush. Frying pan is hot, under the lard, burned to 40% hot, under the chicken mushrooms paste, with warm oil slowly slip cooked side, and then turn it over, to both sides of the rise of the formation, color white shiny, fish out and drain the oil. The pot to stay a little oil, under the pepper, out of the flavor after fishing, under the yucca slice, greens heart partial fried, then put the tender chicken breast, under the oil , salt, monosodium glutamate, pepper a little, fresh soup, boil, under the wet starch thickening that is complete.
The dish is white in color, tender meat, fragrant and refreshing.
Honey Peach
Sweetened peaches from Shenzhou, Hebei Province, are boiled with sugar.
The Hebei Shenzhou peach is the best fresh peach in China. It is large (about 250 grams each), beautiful fruit shape, thin skin and fine flesh, sweet juice like honey, is the tribute enjoyed by the emperors and kings of the past generations. Shenzhou County Records: Han Dynasty, "the peach of the North, the best in Shenzhou", "the peach of Shenzhou...", "the peach of Rao Yang embroidery, Anping...". Rao Yang embroidery, Anping silk, are a realm of unique victory. Shenzhou chefs take peaches to cook "pulling peach", "crystal peach", "a product of life batch" and other Hebei-style dishes, including "honey fresh peaches "
Honey peach is the best.
Honey Peach method:
Wash the right amount of fresh peaches, after removing the core, each cut into 5 pieces, slightly scalded by boiling water to remove the skin. Frying pan with water, add sugar melting, skimming foam, put peach, slow fire simmer until thick, sweet juice tight package of fresh peaches, sprinkled with hawthorn into.
The dish is white in color, fruity, sweet and delicate.
Steamed Mushrooms and Chicken
The dish is made of steamed mushrooms and chicken.
The mushrooms produced in Zhangjiakou are famous in China and abroad. It has a history of more than three hundred years and has been called "portobello mushroom" for short. Because of its fat meat, rich in nutrients, for the Ming and Qing tributes. Qing Dynasty "with the garden food list complementary evidence - mushrooms" records: "chicken leg mushrooms, that is, the fresh mushrooms in the capital today ...... to taste, must be the most of the portobello mushrooms, cover the chicken in the vegetables." Guo Moruo has a poem: "Mushrooms are famous all over the world, I don't know why they are called portobello mushrooms. The original production in Zhangjiakou, the mouth on the mushroom good and more."
Steak set the preparation of portobello mushrooms:
Water hair portobello mushrooms into a pot of boiling water slightly over the water to take out. And then into the soy sauce and water half of the pot to fish once, fishing out squeeze dry, cut into two valves. Smash the chicken into chicken mushrooms, add egg white, ground ham, yucca slices of small dices and mix into the filling. Then use two slices of mushrooms in the middle of the chicken stuffing, one by one to do, on the cage slightly steamed out, to soup. The frying pan oil hot, with ginger stir-frying pot, under the wine, monosodium glutamate, soy sauce, chicken broth, boiling, under the wet starch thickening, poured on the mushrooms that is to become.
The texture of the dish is soft and cooked, tender and flavorful.
Changing the knife meat
With the pork leg and bamboo shoots side fried and become.
Shredded pork is so called because it is made from pork that has been shredded several times. It has a history of more than 150 years. According to legend, during the Daoguang period of the Qing Dynasty, Liu De Cai, the famous chef who presided over the Emperor's three meals a day in the Imperial Cuisine Room in Kyoto, made it in order to change the taste of dishes for the Daoguang Emperor. Later, Liu De Cai aged out of the Imperial Catering House, this Lai also brought with him to the Chengde area five Kuiyuan Hotel business, so famous Chengde area.
Methods of meat:
The fat with pork leg skin, tendons, cut into thin shredded meat, put into a bowl, add a little soy sauce and mix. Cut the bamboo shoots into thin julienne strips. Frying pan with high heat, under the oil, burned to seven or eighty percent heat, the shredded meat under the pan bias frying, until the meat tightened, put bamboo shoots with the frying. Add soy sauce, sugar, monosodium glutamate, repeatedly stir fry, turn on low heat, until the marinade tightened. Then use high heat to thicken the marinade, gradually stir-fry dry, so that shredded meat and bamboo shoots into the thick marinade, fresh flavor, out of the pan into the plate.
The color of the dish is deep red, the meat is tender and fragrant, and the oil is not greasy.
From foodculture/003/
Yang Changzi Ham Sausage
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No need to look for it, you will find it anywhere you go....
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Sand nuts 15 grams of cardamom 1...
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Chengding Food Customs
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tragic days. The first time I saw the movie, I was in the middle of the movie.
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xing, to the life of modern people, are closely related to the wine customs. In Shijiazhuang, the history of brewing sprinkles and drinking sprinkles is much earlier than the production of slavery...
Baiyunzhang Bun
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Cucumber Banquet
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"Roasted North and South"
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China's folk, bamboo shoots are elegantly called yulan piece, produced in Zhejiang, Jiangxi, Hunan and other places. The elegant name of magnolia slices comes from a legendary story...
Roasted Cake
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This is the first time I've seen this...
Almond Dew
Chengde region is rich in almonds, large and sweet, commonly known as "big flat". The imperial kitchen in the summer residence used the mineral water in the residence and almonds to prepare almond milk for the emperor, the consort and the princes and ministers to enjoy. The almond milk has the effect of lowering fat and nourishing the skin....
Shijiazhuang food customs
Pre-liberation, Shijiazhuang territory, many peasants are mostly living in hardship, the staple food year-round to coarse grains, accompanied by chaff. The plains are accustomed to three meals a day, the western mountainous areas to the winter season more than two meals. Generally to grain, sorghum as the main food, on New Year's holidays or wheat ripening season, to welcome relatives and guests slightly with fine grains. Wealthy people in addition to festivals, Voltaire
Day eating more fine grains, usually eat more grains. The grain is slightly crushed and called...
Laiyuan food introduction
The city's mountain delicacies ate tired, you can change the taste here, the following to introduce you to several kinds of Lotus snacks: rainbow trout: this fish is originally from the west coast of the United States, California, Mount Shasta, mountain stream in the flow of water, and then domesticated, this valuable species of fish because of the body of the fish on both sides of the longitudinal band like a rainbow and the name.
The rainbow trout is known for its rich nutrition, high protein content, amino acid content, tender meat, good taste, especially the stewed rainbow trout is the most ...
Lotus flavor diet
Lotus flavor food is refined and diverse, is contributed by a variety of conditions: the first is the Lotus crop varieties, good quality. Lotus complex terrain, soil, climate diversity, making a variety of crops, mainly corn, beans (white beans, black beans, cloud beans, mung beans, red beans, white beans), millet, buckwheat
, ...
Shijiazhuang tea drinking customs
Shijiazhuang this place does not produce tea, but there are many tea drinkers. Before the liberation of Shijiazhuang's teahouse is more, compared to the capital's teahouse is no less. The teahouses there are scattered throughout the city and countryside, scattered, everywhere, just like the diner spread everywhere, everywhere. Shijiazhuang teahouse with a strong flavor of the countryside, high grade a
Points of eight immortal table, backrest chairs; low grade...
"Ermao Roasted Chicken"
Basic formula: selected live chicken, salt, a top oil, ancestral secret recipe. Product characteristics: traditional craft production, ancestral secret recipe, popular region, famous at home and abroad. Historical origin: "Ermao Roasted Chicken" was founded in the fourteenth year of the Jiaqing Qing Dynasty (1809 AD), the first generation of business owners Wang Dexing nickname "Ermao"
, so it is commonly known as "Ermao Roasted Chicken".
So it is commonly known as "Ermao Roasted Chicken". But people are still accustomed to call "Ermao roast chicken". It has been passed on to the seventh generation heir Wang Shulin, "Ermao roast chicken" unique flavor, taste ...
Lingying Hare
Lingying Hare series of food by the master chef, is the best selection of five or six months of growth of live otter, carefully processed and made. Linying steak rabbit five spices off the bone, fresh flavor, pure taste, with a strong national flavor characteristics. Rabbit meat products have high protein, high lysine, high digestibility, low fat, low cholesterol, low
calorie and other characteristics. It is regarded as the best food for human beings in the twenty-first century by developed countries. This product is sterilized by high temperature and high pressure, and under the condition of room temperature, the shelf life is 8...
Tangshan eat and drink the whole book
1 old side of the dumpling hall (Tianyuan, near the hotel, each one) 2 rich cat (there are several stores, west of Dazhao Park, National Defense Road, South, there is a) 3 old tie (behind the Kailuan Hospital) 4 phoenix garden (Xishan Road, Dali Road, the Customs and Excise Department, the Light Industry Building each, the taste of the general, the price is cheap, the amount of affordable) 5, Shudu small ...
Zhangjiakou snack guide
Weixian "eight bowls" "eight bowls" is the traditional dishes of Weixian. Regardless of the marriage, banquet guests, from the government, down to the common people, the "eight bowls" as a special and generous dishes. "Eight bowls" as the name suggests is eight bowls of famous dishes. Weixian traditional "eight bowls" have five-color "
Silk chowder", fat and not greasy "fried meat", there are next door to look at the The "Steamed Pork", the "Tiger Skin Meatballs", and the "Fatty and Lean"...
Longfang smoked meat
Traveled around the end of this many years, to introduce others to the Langfang, others always have to ask a question, where you have what specialties? The first thing you need to do is to look at your own hometown's specialties and be extremely envious of them! Recently, in Wuhan, found that every family here for bacon, hanging in the window of the cured
good fish ah, chicken, as well as pork, suddenly remembered the hometown of the smoked meat, asked a lot of people, Shijiazhuang's, Handan's, Baoding's have never heard of. The bacon...
Yongnian "donkey sausage"
Yongnian County, "donkey sausage" from the end of the Qing Dynasty, has a history of nearly a hundred years, is a traditional snacks have been handed down to the present day, is the Yongnian County, Hebei Province, the local flavor specialties. There is a Chinese saying that "dragon meat in the sky, donkey meat on the ground", donkey meat is honored as a superior product for its high quality and beautiful taste. Yongnian "donkey sausage" is precisely the selection of fine
donkey meat, chopped into meat foam, plus mung bean flour gravy, small milled sesame oil, many flavors of the valuable for the science of the old broth made into a paste, poured into the donkey intestinal coating, tied into small bundles, by high temperature ...
"Hu Ji" roast chicken
Yongqing "Hu Ji" roast chicken, began in the late Qing Dynasty, earlier than the Beijing operation, so far there have been more than 100 years of history, the pro-four generations, serving the exclusive Chinese medicine recipe fumigation cooking, cooking to the bone, meat away from the shape of the shape does not exist. The details. Program taste fragrant and moist, tender, delicate characteristics, best-selling Beijing, Langfang and neighboring districts, cities and counties, "Hu Ji"
Broiled chicken is Yongqing well-known old...
Hebei outstanding dishes
In foreign countries, speaking of bacon, all promote Eastern Europe and Poland is the best, but do not know Hebei Huai'an County (on the Great Wall, formerly Ji-Suijia junction place, on the Beijing-Taiyuan railroad line) ChaiGouBao's bacon, it is really the flavor of the best of both worlds. Hunan Northeast Mufu mountainous areas such as Pingjiang and other counties to do the bacon, is also very famous, but are used
cured meat and smoked, fat thick meat thin, the quality of the total Chai ditch bacon fat thin meat thick, thick flavor true. This is first of all the relationship between raising hogs, domestic pig farming with pen pigs ...