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What must I taste when I arrive in Shijiazhuang?
Of course, the best combination for traveling abroad is beautiful scenery plus food. Shijiazhuang has many special dishes, mostly salty, especially good at making fried dishes, and emphasizes the shape, color and flavor. Many of these dishes are traditional and famous dishes passed down from ancient times. No matter from the type or taste of dishes, they all show distinctive local characteristics. So, when tourists come to Shijiazhuang, which foods can't be missed?

First, Zhengding eight bowls

Zhengding Eight Bowls is a very traditional food in Zhengding County, Shijiazhuang. If you are lucky enough to have been to Zhengding County, you must have heard the saying "eight dishes and eight bowls". All the local people use eight bowls to entertain distinguished guests, and Zhengding Eight Bowls also come from this.

Zhengding eight bowls are usually made up of four kinds of meat and four kinds of vegetables. The four kinds of meat are mainly fresh pork, followed by front rib meat, middle rib meat, rear hip meat and elbow meat. Each bowl has its own corresponding name, followed by elbow, crispy meat, buckle meat and square meat. Four vegetarian dishes are mainly made of radish, kelp, vermicelli and tofu. They are made of high quality materials and exquisite production methods. The meat and fat of meat dishes are not greasy, and the vegetarian dishes are fresh and fresh. They are veritable cooking artifacts, and they are also full of true feelings and expectations for relatives and friends!

Second, the golden lion fish

Golden lion fish belongs to the series of Hebei cuisine and has been successfully selected as one of the top ten local famous dishes in Hebei Province. This dish is made of fresh carp to ensure its tender meat. The production method is to fry the carp into golden brown first. The fried carp looks like a lion, so this dish is named as the golden lion fish. Carp is very popular because of its high nutritional value and sweet and sour taste. It is also a must-eat food for many friends when they come to Shijiazhuang.

Third, Zhengding liver collapse

Zhengding Bengan is also a traditional dish in Zhengding, Shijiazhuang. As early as the Song Dynasty, it was famous for its famous dishes, and it has been spread to this day.

Zhengding Bengan is actually a cold dish, which uses fresh ox liver as the main ingredient, then cuts the ox liver into filaments, stir-fries it in a pot, then puts it in a pot and pours sesame oil to form a hot and cold dish, which is red in color and delicious in mouth. For a long time, Zhengding liver collapse is mainly based on the production of small family workshops.

Fourth, Jinfeng braised chicken

Jinfeng braised chicken is a delicious food with a long history in Shijiazhuang, which originated from 1908. The selection of chickens is also very strict, and all of them are fresh laying hens that have grown for more than 450 days.

When making, the chicken is made into a "recumbent" shape, that is, the chicken wings are stuffed in the chicken mouth and the chicken legs are stuffed in the chicken belly. Then, the whole body of the chicken is covered with honey, and then the chicken is fried to golden brown. Finally, the chicken is stewed with the broth cooked in advance for more than 14 hours. In this process, no preservatives and pigments are added at all, which really has the characteristics of being fried evenly, cooked for a long time, stewed badly, easy to debond, beautiful in color and thick in fragrance. Therefore, many friends who travel to Shijiazhuang will take one or two home to enjoy this delicious food with their families before they leave.

Five, Xinji salty donkey meat

Xinji salty donkey meat can be said to be an authentic Shijiazhuang food. In other places, this dish is basically not eaten, and its exclusive flavor has attracted many fans.

Xinji salty donkey meat has been used since 1893, and the selection of excellent donkey meat is very time-consuming. Basically, it takes one day and one night, and the color of the finished product is red as a whole. After a long period of stewing, the donkey meat has become soft, fragrant but not greasy, fresh but not fishy.