According to legend, Qi Jiguang, the general of the Ming Dynasty, led the Qijiajun with Zhejiang as the main force to guard Shanhaiguan. There are many coarse grains in the north, and the life of soldiers guarding the border is very hard. Therefore, some people take advantage of the tender leaves along the Great Wall every May to make cakes with fine coarse grains to improve their lives.
The finished product is a kind of cake that is common in Qinhuangdao mountain area, with starch as the skin and three fresh ingredients as the filling. The crust of the cake is light and transparent. The taste of Sanxian and the fragrant leaves of Bobo are pure folk food.
2. Peanut cake
Peanut cake is an ancient court meal, which originated in the Song Dynasty and lasted for more than 600 years in Yuan, Ming and Qing dynasties. Digging traditional peanut cakes with different tastes, the palace meal is made of selected white sand peanut kernels as the main material, supplemented by fine honey from Changshou Mountain, through boiling, stirring, crushing, knife cutting and other processes.
The finished product is flaky and multi-layered, with fine network and strong porosity; The food tastes crisp, sweet and delicious. It's delicious. Peanut cake is made of fine white sand peanuts, fine honey and other materials. The finished product is light yellow in color, multi-layered loose and flaky, crispy and sweet.
3. Remember the cake
Huiji cake is a kind of halal food, which was founded in 1945. It is called "Huiji" because its founder is a Muslim, and his surname is Hui. The raw materials are locally produced mung beans and white sugar, which are prepared according to the secret recipe. Features: oily but not greasy, soft and sweet, mellow taste.
4. Four steamed buns
This time-honored enterprise, which opened in 1958, was named after being located in the street of the ancient city of Shanhaiguan. When its store was first established, its service quality was relatively high, attracting more customers and its reputation was getting better and better.
5, Qinghe muddy pot
Qinghe Hunguo inherits the folk characteristics of Shanhaiguan hot pot. With the traditional copper chafing dish as a utensil, the old chicken soup, special pickled sauerkraut, selected pork belly, meatballs, braised pork, frozen tofu and all kinds of seafood stewed on charcoal fire are put into the pot, which is very distinctive.
Its characteristics are: white meat is fat but not greasy, meatballs are tender and smooth, sauerkraut is greasy and palatable, seafood tastes unique, frozen tofu absorbs oil and tastes refreshing, making people eat it all the time and has a long aftertaste.
Baidu encyclopedia-Shanhaiguan