1, a traditional dish of Shijiazhuang Chinese restaurant in Bailong River, cuts and washes the whole crucian carp, scalds the fish scales with hot water, takes hot oil from the cross knife pot until the onion and ginger are cooked, and stews the milk soup or broth and various accessories in the scallops of crucian carp until the egg white is cooked, so that the image of Bailong floating in the soup is fragrant, tender and delicious.

2. Gaocheng palace flour, essential oil and refined salt

The raw materials are made into thin strips by a unique process, which are smooth, shiny, white and uniform in thickness. Pick them into a bowl, half soup and half noodle soup, it's delicious. It is not only a staple food, but also especially suitable for sick women. It is hand-made, so it is fireproof, rotten, delicious, simple and nutritious, and is well received by domestic and foreign markets.

3. The shape of Shijiazhuang braised chicken is that the lying chicken leg is curved, and the breast wing insertion opening is golden yellow; The chicken is tender, soft, deep and mellow. Meat is easy to lose bone and shake powder, and it is easy to carry, which has the representative flavor of Shijiazhuang.

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4. The Eight Immortals of Snow Bridge, a dish with unique style in Shijiazhuang Road, Hebei Province, is made of six eggs, egg white, flying paste, single-hole bridge, dual-purpose cucumber or wax gourd as bridge pillars, steamed and shaped in cages, steamed with the skins and cores of Sydney and radish in Zhaoxian County, placed in a tray, placed with cherries, plums, longan meat, raisins and tremella across the bridge, and poured with soup, that is, the dish tastes pure and sweet.