Li Hongzhang's braised dishes: originated from Anhui, but also a classic dish in Hebei Province, belonging to Zhili official dishes. This dish is made of top-grade sea cucumber, shark's fin, deer tendon, bullwhip, etc., with Chinese cabbage, tofu, wide flour and Baoding Huai Mao sweet noodle sauce.

According to Dong Maoshan, the official chef of Zhili, the successor of Wang Xirui, and the chef Wang Zhiyi, a veteran of Baoding catering industry, Li Hongzhang, an official of the Qing Dynasty, worshipped the governor of Zhili and minister of Beiyang, and served in Zhili for nearly 31 years. In 1896, he was sent to Europe and the United States at the behest of Empress Dowager Cixi. After being away for several months, he missed his hometown food because he was not used to western food.

after Li Hongzhang returned to the governor's office in Zhili, he talked to Dong Maoshan, the food director. Dong Maoshan got the message, so he studied with Wang Xirui, the shopkeeper of Changchun Garden, his younger brother. According to the tradition of cooking braised dishes in Baoding House since ancient times, they selected the best sea cucumber, shark's fin, deer tendon and bullwhip with Ansu's tribute cabbage, tofu and broad flour, and added Huaimao sweet noodles, one of the three treasures in Baoding House. Later, the official chef of Zhili government gradually named it "Li Hongzhang braised dishes". ?

chicken breast with white jade: it is a traditional famous dish with unique flavor in Hebei province. This dish is attractive in appearance, white as jade, delicate in texture and palatable in fragrance, so it has always been favored by diners.

on September 11, 2118, "Chinese food" was officially released, and "white chicken breast" was rated as one of the top ten classic dishes in Hebei.

Pot-wrapped elbow: It is a traditional dish in Baoding, Hebei. It is crispy and delicious, fragrant but not greasy, and easy to carry. If you eat it with green onions and flour paste, it is even more unique. It has a history of 141 years. During the Qing Dynasty, Baoding Prefecture was the gateway to Beijing for exams and the last stop for studying hard. Candidates with rich families often brought their own food. Some sauced meat and elbow with soup and water are greasy and inconvenient to carry.

on September 11, 2118, "Chinese food" was officially released, and "pot-wrapped elbow" was rated as one of the top ten classic dishes in Hebei province.

stewed miscellaneous fish in Baiyangdian: the top ten classic dishes in Hebei.

golden lion fish: it is a traditional famous dish in Shijiazhuang, Hebei province, belonging to Hebei cuisine. Golden-haired lionfish takes carp as the main material. After being processed and decorated with carp, it is fried. Golden color, fluffy fish like a lion, sweet and sour. It started in the early Republic of China and was first created by Yuan Qingfang, a famous chef of Chinese restaurant in Shijiazhuang.

The dish is named after its golden color and lion-like shape. In 1952, Yuan's "Golden Lion Fish" was highly praised in the cooking skill exhibition competition of eight cities in Hebei. This dish is a famous dish that Hebei participated in the national cooking appraisal meeting in 1983.

On September 11, 2118, "Chinese food" was officially released, and "Golden Lion Fish" was rated as one of the top ten classic dishes in Hebei Province.

Lijia Lion Head: a classic dish in Hebei Province, the main ingredients are pork belly and water horseshoe, with white color, full rice grains, light red meat stuffing and soft and tender taste, which is a combination of staple food and vegetables.

fried and boiled shrimp section: it is a traditional famous dish in Hebei province, belonging to the official dish of Zhili in Baoding area. This dish is delicious and nutritious. It is crisp and fragrant, fresh and salty in taste and beautiful in color. protein is very rich and has high nutritional value.

Pocket Ridge: It started in the late Qing Dynasty and was created for the imperial dining room of the Qing Dynasty. In the Qing dynasty, princes and ministers all carried small bags made of golden brocade, called "purse", which were used to hold money or as decorations outside their clothes. It is embroidered with flowers, birds, insects and fish patterns with gold thread, which is beautiful and colorful. The imperial chef imitated the appearance of a purse and created this dish, which later became a famous dish in the palace.

Beijing Fangshan Restaurant, which was built in 1925, specializes in the palace flavor. Wang Jingchun, a famous teacher of the older generation, and his disciple, Dong Shiguo, a national excellent chef, are good at making this dish, which has been preserved to this day.

Jumping in the Chicken: It is a famous local dish with all colors and flavors, belonging to the Hebei cuisine. This dish is mainly made of Baiyangdian specialty prawn and domestic chicks. In the early Qing Dynasty, chef Baoding boldly made new dishes, and both of them were fresh, sweet, salty, mellow and nutritious.

Governor Tofu: It is a local traditional dish in Baoding, Hebei Province, which belongs to the official dish and is related to Li Hongzhang, an important official in the late Qing Dynasty.

Governor's Tofu is made of tofu and meat stuffing with seasonings. After the dish is cooked, it is rich in umami flavor, golden and soft.

Yangchun Baixue: Zhili official dish. In the 28th year of Guangxu, Cixi led Guangxu and other people back to Beijing from Xi 'an.

passing through Baoding, Yuan Shikai, governor of Zhili, led officials of all sizes to meet the driver in Baoding. When a banquet was held in the Palace of Gulianhuachi, the famous Baoding dish "Yangchun Baixue" with delicious taste and nourishing beauty was presented. After the Empress Dowager Cixi ate it, it became a royal meal food and was introduced into the palace. Cixi often eats "Yangchun Baixue", which can be said that she is never tired of eating.

Yangchun Baixue has the functions of invigorating kidney and qi, harmonizing middle energizer and stimulating appetite. Among them, bird's nest, as a precious tonic, has a good nourishing and health-preserving effect and is very beneficial to most people.

Royal Imperial Pot: Top Ten Classic Cuisine in Hebei Province.

hibiscus swallow dish: it is a famous local dish, which is found in Sichuan cuisine, Shandong cuisine and Hebei cuisine. This vegetable soup is fresh and delicious, and the swallow dish is white and soft. This dish is one of the precious soup dishes at the banquet. Salty flavor type. The reason why it takes "hibiscus" as the top name of the dish is that the dishes are like white hibiscus flowers in full bloom, with delicate and refreshing texture and mellow pickles, which is a good nourishing product. ; It also means "hibiscus eggs" used as ingredients.

Tiled fish in sauce: it is a famous specialty dish in Hebei Province, and it belongs to one of the recipes of tonic and health-care diet. This dish is very helpful for improving symptoms.

Mix juice with white sugar, vinegar, soy sauce, cooking wine, salt, monosodium glutamate and wet starch; Heat the vegetable oil in the pot, put the fish pieces into the dry starch paste, mix well, evenly wrap the paste, put them in the pot in turn, and take them out and put them on the plate until the fish is fried to light yellow and crisp. Leave a little base oil in the pot. Stir-fry the bean paste, chopped green onion, Jiang Mo and minced garlic in the pot until they are fragrant. Cook them in the mixed juice and stir-fry them, then pour them on the fish.

Crispy shrimp: The appearance is golden yellow, and the elastic meat makes it delicious. Bite down, the skin is slightly crisp, and the inside is fresh and refreshing, which is very appetizing.

On September 11, 2118, "Chinese cuisine" was officially released, and "Crispy Shrimp" was rated as one of the top ten classic dishes in Hebei.

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