Chengde delicacies include: Buckwheat Noodles, Wan Tuo, Donkey Roll, Yutu Lotus Leaf Chicken, Nansha Pancakes, etc.

1. Buckwheat noodles: Buckwheat noodles are a traditional crop in Chengde area, especially in Bashang. The pasta made from it has a special flavor, is smooth and chewy.

Buckwheat noodles are divided into white buckwheat noodles and black buckwheat noodles, each with its own characteristics.

2. Wan Tuo: Wan Tuo is a delicacy made by kneading buckwheat noodles and pig blood together, heating it to make a porridge paste, and letting it cool.

When eating, cut it into thin triangular pieces, fry it thoroughly in a pan, put it into a bowl, top it with sesame sauce, garlic juice, vinegar, salt, MSG and other condiments, and eat it with a bamboo skewer.

This is very similar to the enema in Beijing, but the ingredients are different.

3. The donkey rolls: Chengde area is rich in millet. Chengde calls it yellow rice, which is sticky in nature.

"Donkey Rolling" is a popular snack made of millet and has a history of more than 200 years in Chengde.

"Donkey rolling" is a long roll made of yellow rice stuffed with soybean flour. When eating, the roll is rolled on the bean flour, which looks like a donkey rolling, hence the name.

4. Yutu Lotus Leaf Chicken: Yutu Lotus Leaf Chicken was originally called Huaji. It is a Han nationality snack. After it was introduced to Chengde, it was refined by using Chengde’s unique Ligong loess, Rehe spring water and lotus leaves from the lake as raw materials.

So it was named "Yu Tu Lotus Leaf Chicken".

5. Nansha Cake: Also known as Bagou Sugar Cake, it is filled with white sugar, green and red silk, melon seeds, walnut kernels and seasonings. It is kneaded with flour and buckwheat flour, stuffed and baked.

It is crispy, sweet and refreshing. Emperor Kangxi of the Qing Dynasty went hunting in Pingquan and praised it after eating it, so he made it a tribute.

It has a production history of more than 500 years.