Introduction of Top Ten Snacks in Chengde

1. Buckwheat flour and river leakage

Buckwheat flour are traditional crops in Chengde area, especially in Bashang. The pasta made from it has a special flavor, which is smooth and chewy. Buckwheat noodles are divided into white buckwheat noodles and black buckwheat noodles, each with its own characteristics.

2: Bowl Tuo

Bowl Tuo, buckwheat noodles and pig blood are kneaded together, heated and boiled into porridge paste, and cooled. When eating, cut into thin triangular pieces, stir-fry them thoroughly in the oil pan, put them in a bowl, drizzle with sesame sauce, garlic juice, aged vinegar, salt, monosodium glutamate and other ingredients, and tie them up with bamboo sticks to eat. This is very similar to the enema in Beijing, but the raw materials are different.

3. Riding a donkey and rolling around

Chengde area is rich in millet, and Chengde is called yellow rice, which is sticky. Bowling is a popular snack made of millet, which has a history of more than 2 years in Chengde. Donkey rolls are long rolls made of yellow rice stuffing. Because the bottom of the roll is covered with soybeans, long rolls are rolled on the bean noodles when eating, which looks like donkey meat rolls, hence the name.

4: Eight Immortals at the bottom of the pot

High-quality delicacies are selected as raw materials, such as roe deer meat, pheasant breast, hare, winter bamboo shoots, dried mushrooms and green peppers. Steam in a pot. The soup is fresh and clear, the meat is crisp and rotten, and the taste is mellow.

5: Royal Lotus Chicken

Royal Lotus Chicken, formerly known as Jiaohua Chicken, is a special snack of Han nationality. After it was introduced into Chengde, it was refined from Chengde's unique loess, Jehol spring water and lotus leaves in the lake, hence the name.

6: Nansha cake

also known as bagou sugar cake. It is made of white sugar, green shredded pork, melon seeds, walnut kernel and seasoning as stuffing, flour, buckwheat flour and flour as stuffing, and the stuffing is shaped and baked. Crispy, sweet and refreshing, Emperor Kangxi of the Qing Dynasty hunted in Pingquan and praised its food, so it was a tribute. It has a production history of more than 5 years.

7: Flower Rose Cake

Rose Cake is a famous specialty in Chengde City. It is made of fresh roses, a local specialty, as the main raw material and refined by traditional techniques. This product has a long history and is one of the royal foods in Qing Dynasty. It has a historical record. Whenever Kangxi came to Chengde for the summer or went hunting in the paddock, he enjoyed this cake as a special food.

8: Chengde Tiger Cuisine

Cut green pepper, onion, coriander, etc. Pulverize into fine powder, put into a bowl, and add soy sauce, monosodium glutamate and vinegar to make dip. Because this dip tastes spicy, it is called tiger dish. In fact, tiger dishes can be used not only as dipping sauce, but also as side dishes for people to enjoy.

9: Jiangmi Gaoliang

sauce is a flavor snack that has been circulating in Chengde for nearly 3 years. It can be seen that in the forty-fourth year of Qianlong (1779), the emperor Qianlong often ate glutinous rice cakes in the year of "Driving Lucky Rehe Shaolu Festival to Take the Bottom File".

1: Coconut shell balls

Coconut shell meatballs are the traditional meat in Chengde. It is made by chopping meat and seasoning it with salt, Jiang Mo, monosodium glutamate, eggs and a little starch. Then soak glutinous rice (soaked in hot water for 2 hours); Then, knead the seasoned meat into balls and roll them in glutinous rice until all of them are evenly stained with glutinous rice; Finally, steam in a steamer.

the above is for reference only.