Specialty Snacks 1. Donkey Meat Shao Shao Donkey Meat Shao Sha originated from Caohe Town, Xushui County, Baoding, and is now spread all over the land of Yanzhao. "Dragon meat in the sky, donkey meat on the ground."

Donkey meat roasting originated in the early Ming Dynasty.

Zhu Di raised troops to Caohe, Xushui County, Baoding Prefecture. The soldiers were hungry.

The soldier came up with an idea and asked him to imitate the ancients and kill the horse to eat.

In fact, as the saying goes, "Donkey meat is fragrant, horse meat is smelly, so I would rather not eat mule meat to death." The fiber of horse meat is thicker and not particularly delicious.

But he was so hungry that he cooked the horse meat and ate it with local fire-roasted food.

Unexpectedly, it tastes very good.

Later, local people also began to kill horses to make "horse meat roast", and horse meat roast became famous because it was once eaten by the emperor.

But the good times did not last long. Soon, due to the needs of the army, horses became strategic materials. Of course, they could not be eaten by the common people.

So a substitute emerged - donkey meat.

The fiber of donkey meat is finer than that of horse meat, and it is lean but not fat. It has been a good delicacy since ancient times.

Moreover, the Baoding area belongs to the central Hebei Plain, with rich water and grass, which is most suitable for raising donkeys.

There are two types of donkeys in Hebei, one is the Bohai donkey in the coastal area, and the other is the Taihang donkey in the mountainous areas and plains.

The donkeys in Baoding are generally Taihang donkeys, while the other donkey meat roasted in Hejian is Bohai donkey.

Comparatively speaking, Taihang donkey tastes better than Bohai donkey.

So under various inter-species meetings, donkey meat fire roasting was born.

2. Daci Pavilion Sesame Oil Daci Pavilion ranks first among the "Eight Scenic Spots in Shanggu" with the reputation of "city pavilion reaching the sky" and has become a symbol of the ancient city of Baoding. Therefore, there is a saying that "you have never been to Baoding without Daci Pavilion".

Daci Pavilion has been a Buddhist holy place since ancient times and is now a national key cultural relic protection unit.

Dacige sesame oil began in the third year of Baoqing in the Southern Song Dynasty (AD 1227), and was originally produced in the sesame oil shop in Dacige Zen Temple.

In the 30th year of Qianlong's reign in the Qing Dynasty (AD 1765), when Emperor Qianlong passed through Baoding, Daci Pavilion sesame oil was ordered by Emperor Qianlong as his royal meal.

Adhering to the long history of the ancient temple, Dacige sesame oil is made of high-quality materials and rigorous workmanship. It uses selected sesame as raw material and uses a small stone mill to process it using a special process. It maintains the simple flavor of sesame sesame oil. Its color is brown-red, clear and translucent, and its fragrance is long-lasting.

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Dacige sesame oil has been passed down from generation to generation. Although the years have changed, its flavor remains the same.

With its profound historical and cultural heritage and excellent intrinsic quality, Dacige sesame oil has been baptized over the years and has been passed down to this day, becoming a treasure of the traditional vegetarian culture of Baoding, an ancient city.

3. Dacige pickles Dacige pickles originate from Baoding, Hebei and started in the 11th year of Chongzhen in the Ming Dynasty (1638 AD). Dacige pickles are one of the oldest pickles in my country.

In the 30th year of Qianlong's reign in the Qing Dynasty (AD 1765), Emperor Qianlong tasted Dacige pickles and praised them greatly, so he appointed Dacige pickles as his royal meal.

Dacige pickles are made with traditional craftsmanship, with fine workmanship and sophisticated ingredients.

Dacige Pickles purchases raw materials and strives to be of the highest quality, regardless of the price.

For example, when purchasing small carrots, the price will vary, but they must remain tender and crisp.

When buying chive flowers, you need fresh and pure flowers without flower seeds or flower bells.

But the purchase price is often twice as high as ordinary chive flowers.

If the finished product made from such raw materials is of high quality, there will be no firewood and no dregs of food.

In order to ensure the pure taste of Dacige pickles, the sales process has strict requirements. The pickles must be stored in the sauce vat, and as many as they are sold come out of the vat, from the vat to the customer's hands in a very short time.

Dacige pickles are rich in nutrients and come in many varieties, including Dacige pickled melons, Dacige pickled eight-treasure vegetables, Dacige pickled cucumbers, Dacige pickled radish, Dacige pickled ground dew, Dacige spiced pimples, and Dacige pickles.

Thirty varieties including peanut kernels.

For hundreds of years, Dacige pickles have not only retained the fine tradition of their northern flavor, but also gradually absorbed the specialties of southern pickles and formed their own unique production technology. They have always maintained the old-life taste of sweet, salty, tender, crispy and rich sauce aroma.

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4. Liao Ji Bangbang Chicken Liao Ji Bangbang Chicken. It is said that during the Ming and Qing Dynasties, in the remote mountainous areas of Ya'an, there were people who were very good at delicious food. After long-term research and soup mixing practice, the cooked chicken tasted great. The top-secret stock and

The fragrance of red oil makes people salivate!

But productivity was backward at that time, and chicken was a luxury treat that was only eaten once during the holidays. Someone came up with a clever idea, cutting the whole chicken into many thin slices and selling it by the slice. It had a miraculous effect and the sales volume was surprisingly good.

"Chicken slices" are famous!

Since then, a new problem has arisen: it is impossible to cut each piece of chicken evenly with a kitchen knife alone, and customers are often picky about the size when purchasing.

After thinking hard, someone used a wooden stick to tap the back of the knife. When the chicken was cut into evenly thin slices, the original stock and red oil penetrated into the chicken more thoroughly, making the chicken taste better!

When butchering, one person holds the knife and the other holds the stick, and they cooperate in a tacit understanding; when the wooden stick hits the back of the knife, the sound it makes changes with the strength, ups and downs, and forms its own rhythm, giving people the feeling of listening to music, hence the name "Bangbang"

chicken"!

5. Bai Yunzhang Baozi Bai Yunzhang Baozi was named after himself in 1919.

Bai Yunzhang steamed buns were once ranked alongside Tianjin Goubuli steamed buns as famous products. They were commended by provincial and municipal leaders with inscriptions and awarded a century-old brand.

It is characterized by large fillings, thin skin, good taste, exquisite materials and unique flavor. It is the representative of Lao Baoding steamed buns.

The old store is opposite the "Lotus Pond" on Yuhua Road and has been demolished.