1. Hejian donkey fire

Hebei Jizhong plain is divided into Hejian donkey fire and Baoding donkey fire. There are different ways to burn two kinds of donkey meat. As the saying goes, "Dragon meat in the sky, donkey meat underground", donkey meat is red and tender, tastes strong, finer than beef fiber, tastes better, has no fat of pork, and has no smell of mutton, so it is not an exaggeration to say that donkey meat is the top grade of animal meat.

2. Sheep intestine soup

In Cangzhou, people who have eaten sheep intestines have such a feeling, that is, the first time they eat with their eyes closed-they are afraid of fat; The second time is squinting to eat-taste; The third time is to stare and eat-to relieve hunger. You can imagine how delicious it is. Although the main raw material of mutton sausage soup is mutton sausage, it doesn't taste as sour as mutton sausage. The mutton sausage soup tastes fragrant, salty and appropriate, and it is cooked and tender in the mouth, oily but not delicious, smooth and delicious. The biggest secret of a bowl of delicious mutton sausage lies in the preparation of soup juice, and winning with juice is the magic weapon for the store.

3. Small Woods sheep bones

You can go to Cangzhou to see their new way of eating sheep bones. The spine, coccyx and ribs of two large argali are mixed into a yellow-black pile, and each plate weighs four or five pounds. See how they eat: grab the bones with both hands, let go of the crotch of "Ma bu" or horse stance just look, bend your back and play the bow like a moon, and stretch your arm like a bone to fill a gap ..... As the saying goes, it's enough to eat meat and drink wine. The taste is even more unforgettable. There is very little meat on the bone, so it is difficult to chew it in the mouth. However, when the lips touch the bone gently, the meat will roll into the mouth with a delicious ball, and it will be full of fragrance at once. Even better, the bone marrow will be exposed after the meat on the bone is pulled open with a little force.

4. Cangzhou hotpot chicken

> tml> Originated in Cangzhou City, Hebei Province, the invention soon swept the city. There is a hot pot chicken shop just a few steps away in Cangzhou, which is not as popular as other hot pots. Almost all ordinary families in Cangzhou make it, and it is an indispensable dish for friends and relatives to get together. Everyone who has been to Cangzhou knows this famous Cangzhou dish. Because it is easy to cook and delicious, it has now spread to Beijing, Tianjin and even all parts of the country. Of course, the most popular thing is that there is an unwritten habit in Cangzhou hot pot chicken shop, that is, as long as you eat hot pot chicken in the shop, all vegetables and rinse vegetables are free and widely welcomed by everyone.

5. Portunus Huanghua

l> Portunus Huanghua gets its name because its body is similar to that of a folk weaving shuttle. Portunus Huanghua is a treasure of seafood because of its big size and delicious taste. Portunus Huanghua has white meat, plenty of meat, tender meat, creamy paste and delicious taste. In particular, the meat with two pincers pincers' feet is silky and sweet, and the crab is yellow and fragrant, which makes the food different from others. Portunus Huanghua is rich in nutrients, including protein, semi-trace element iron, trace element selenium and various amino acids.

6. Chimei sausage

tml> Chimei sausage is a famous specialty in Cangzhou City, Hebei Province, which was founded in the Yongzheng period of the Qing Dynasty and has a history of 3 years. Cangqi brand Chimei sausage was awarded the exclusive skill by the ninth generation descendant Mr. Ding Runxiu. On April 26th, 22nd year of Qianlong (1757), when Emperor Qianlong went down to the south of the Yangtze River and arrived at Jiedi Gate (4km south of Cangzhou) via the canal waterway, Ji Xiaolan, the minister of college etiquette of the Qing Prince Shaobao Association, who accompanied him on the southern tour, put Ding Shi sausage on board. After a few days of sailing, most of the accompanying royal foods rotted and deteriorated, and the unique Ding Shi sausage was as fresh as ever, which was called "strange" by the emperor. After the emperor ate it, it tasted delicious, fragrant but not hard, crisp and not hard. The emperor was so pleased that he named it "Qimei Sausage" and became a royal cuisine.

7. Lianzhen Roast Chicken

Lianzhen Roast Chicken is a specialty of Lianzhen Town, Dongguang County, Cangzhou City, Hebei Province. Dongguang Lianzhen roast chicken is famous at home and abroad for its unique production, beautiful appearance, rotten meat and rich nutrition, and it has been praised by people from all walks of life, and all tasters clap their hands.

8. Fried tiger

Fried tiger is a famous breakfast pasta. When the dough piece is fried to 8 or 9 minutes, one end of the dough piece is torn open with a small mouth, and then the egg is poured into the dough piece with a small mouth, and then it is fried in an oil pan and gently bitten. The dough piece is crispy and tender, and the eggs are slippery. The dough piece is very popular with everyone. Nowadays, the most popular thing is that Cangzhou locals go to the fritters booth and ask directly, "One tiger, two eggs", and have a meal, full of energy all morning.

9. Winter dishes

l> Winter vegetables were made in Kangxi period, and it has a long history. At that time, there were dozens of winter vegetable workshops inside and outside the ancient city of Cangzhou, which was one of the famous specialties in China. Choose Chinese cabbage as the main material, cut it into squares two or three centimeters long, dry it until it contains a small amount of water, sprinkle with salt, stir the garlic evenly, and put it in an jar for pickling. It will be delicious in two months. It is often used in soup or fried food with delicious flavor. It is rich in nutrition, contains many vitamins, has the function of appetizing and strengthening the brain, and has delicious flavor.

1. Renqiu eggplant cake

Renqiu eggplant cake is a traditional snack in Hebei. Delicious and tender, it is a delicious food with table. Shred eggplant, mix with salt and marinate for 1 quarter of an hour to make it soft. Pat garlic into mud, shred pepper, and mix with pepper powder and monosodium glutamate into shredded eggplant; Add the right amount of flour and mix well until it is strong. Heat the vegetable oil in the pot, knead the mixed eggplant into a cake, fry it in the pot for 2 minutes, pick it up and put it on the plate.