Source: Sohu Xinjiang
Golden-haired lion fish
After being processed and decorated with carp, it is fried.
Golden-haired lion fish began in the early Republic of China. It was first created by Yuan Qingfang, a famous chef of Chinese restaurant in Shijiazhuang. Because the dish is golden in color and looks like a lion, it is named. 1952 In the cooking skill exhibition competition of eight cities in Hebei Province, Yuan's "Golden Lion Fish" was highly praised. This dish is a famous dish that Hebei participated in 1983 national cooking appraisal meeting.
Preparation method of golden lion fish;
Wash the fish. Split from the lower lip, break the gill cover, cross the two sides of the fish body up and down into thin blades, and each end is connected with the fish body, and then cut into filaments with scissors. Onion, ginger and garlic are cut into rice grains, and magnolia slices and ham slices are cut into 7 cm long silk. Heat the wok, add peanut oil, and heat it to 40%. Spread the prepared egg paste evenly on the fish, put it in the oil pan, and shake it while frying, so that the filaments are scattered. When it is golden yellow, take it out and put the fish belly down on the plate. Leave a little oil in the pot. Add wine, vinegar, white sugar and soy sauce to the chopped green onion, Jiang Mo, minced garlic, blue bamboo shoots and ham filaments (about 7 cm long), burn them until they are thick, thicken them with wet starch, pour a little hot oil on them, take them out of the pot and pour them on the fish.
The dish is golden in color, and the shredded fish is fluffy like a lion, which is sweet and sour.
Chicken breast with white jade
Stir-fried chicken in oil pan.
White jade chicken breast, which began in the late Qing Dynasty, was created by the famous chef of Baoding official's son. After flowing into the restaurant, and adding ingredients, the production is more refined. 1983, when diplomatic envoys from 62 countries visited Tangshan, they tasted "white chicken breast" and other dishes in Hongbin restaurant. People praised it as fresh and light, as soft and delicious as tofu brain.
Preparation method of white jade chicken breast:
Peel and boneless the chicken, chop it into minced chicken, add onion, ginger and water, stir it in one direction, add egg white and a little salt, and then stir it. Beat two egg whites into egg bubbles and put them into the minced chicken. Heat the wok, add lard, and when it is 40% hot, add chicken paste, slowly smooth one side with warm oil, then turn it over, and when both sides swell and become white and bright, remove and drain the oil. Leave a little oil in the pot, add pepper, take it out after it smells, add magnolia slices and rapeseed heart to stir fry, then add tender chicken breast, add a little oil, salt, monosodium glutamate and pepper, add some fresh soup, bring to a boil, and thicken with wet starch.
The finished dish is white in color, tender in meat, fragrant and refreshing.
Peach with honey sauce
It is made of honey peaches from Shenzhou, Hebei Province with sugar.
Peach in Shenzhou, Hebei Province, is the first fresh peach in China. It is huge (about 250 grams each), with beautiful fruit shape, thin skin and fine meat, and sweet juice as honey, which is a tribute enjoyed by emperors of all dynasties. "Shenzhou County Records" contains: "Zhi Tao, the northern country, is the best in Shenzhou" and "Zhi Tao Raoyang's embroidery and Anping's silk in Shenzhou are all unique in one place". Chefs in Shenzhou use peaches to cook Hebei cuisine, such as "Silk Peach", "Crystal Peach" and "Yipin Shoupi", among which "Fresh Peach with Honey Juice" is the best.
Method of making fresh peach with honey juice;
Wash a proper amount of fresh peaches, core them, cut them into 5 pieces each, and blanch them with boiling water. Add appropriate amount of water to the wok, add sugar to melt, skim off the floating foam, put the peaches, simmer until the sweet juice is thick and tightly wrapped with fresh peaches, and sprinkle with diced hawthorn.
The finished dish is white in color, fruity, sweet and delicate.
Grilled Tricholoma
Steamed with Tricholoma and chicken.
Mushrooms produced in Zhangjiakou are famous and precious fungi at home and abroad. Referred to as "Tricholoma", it has a history of over 300 years. Because it is fleshy and nutritious, it is a tribute to the Ming and Qing dynasties. The Qing Dynasty's "Mushrooms Supplemented with the Garden Food List" records: "Chicken leg mushrooms, that is, fresh mushrooms in today's capital ... In terms of taste, Tricholoma must be the most important, covering the chicken in vegetables." Guo Moruo has a poem: "The name of Tricholoma is all over the world, and I don't know why it is called Tricholoma. Originally produced in Zhangjiakou, there are many mushrooms on the mouth. "
Preparation method of grilled Tricholoma:
Take Tricholoma aquatica out of a boiling water pot and skip the water. Then put it into a pot with half soy sauce and half water for one time, take it out, squeeze it out and cut it into two pieces. Smash chicken into minced chicken, add egg white, minced ham, and diced magnolia slices, and mix to make stuffing. Then use two pieces of mushrooms with chicken stuffing in the middle, finish them one by one, steam them out in a cage, and remove the soup. Heat the wok with oil, use a Jiang Mo wok, add wine, monosodium glutamate, soy sauce and chicken soup, boil, thicken with wet starch, and pour on the mushroom.
The finished dishes are soft and ripe, fresh and delicious.
Change knife meat
Stir-fried pork leg and bamboo shoots.
Changed knife meat is made from pork after many times of changing knives and cutting it into shredded pork, hence the name. It has a history of more than 150 years. It is said that Liu Decai, the famous chef who presided over the emperor's three meals a day in Kyoto Imperial Restaurant, made it to change the taste of dishes for Emperor Daoguang. Later, Liu Decai retired from the imperial kitchen when he was old, and this lai was brought to the Wukuiyuan Hotel in Chengde area with him, so he became famous in Chengde area.
Method of changing knife meat:
Peel and tendon the fat pork leg, cut it into fine shredded pork, put it in a bowl, and add a little soy sauce to mix. Bamboo shoots are cut into filaments. Heat the wok with high fire, add oil, and when it is 70% to 80% hot, stir-fry the shredded pork in the wok until the meat quality is tight, and stir-fry the shredded bamboo shoots together. Add soy sauce, sugar and monosodium glutamate, stir-fry repeatedly, and switch to low heat until the marinade is tightened. Then use the thick marinade with strong fire, and fry it gradually, so that the shredded pork and shredded bamboo shoots can inhale the thick marinade and delicious taste, and then serve.
The finished dish is dark red in color, tender and fragrant in meat, oily but not greasy.
The following is from /foodculture/003/
Yangzhangzi ham sausage
The founder, Yang Tingzhen, once made ham sausage for a German boss, Massazi, in Jinan, Shandong. 1932, Yang Tingzhen and others opened the "Shengli Changzi Shop" in Tianjin. 194 1 "Shengli Changzipu" moved to Beidaihe seaside, and since then, "Yang Changzi" has become famous as the stage name of Yang Tingzhen.
Fang. The finished sausage is fresh and fragrant, unique in taste and long in aftertaste. Producer: Beidaihe Sheng Li Meat Processing Factory (No.9, Jiannan Road, Beidaihe). ...
Handan flavor famous food
The ancient city of Handan enjoys the reputation of "eight famous local flavors". Yi Wei you dumplings. As early as 33 years of the Republic of China (1944), there was a dumpling shop with only one facade in Yuxin Street, Handan Town. The owner of the shop was Wang Jin's cousin in Beisucao Village, Handan County. In order to do business well, the Wang brothers got up early and went to the market to buy it.
Good fresh pork and seasonal fresh vegetables, with spices such as sesame oil and excellent soy sauce, stuffed with old stock and refined powder. ...
Shijiazhuang Muslims braised chicken
Ma Hongchang and his wife, the Hui people, opened a Hongshunli store in Shijiazhuang, which is famous in North China. In the 1950s, the store extensively adopted the cooking and frying technology of braised chicken from other places, and changed spiced roast chicken into braised chicken, named "Majiajipu" braised chicken. This kind of braised chicken is now produced by Zhongshan Road Food Store Braised Chicken Processing Factory according to the traditional technology.
Shijiazhuang Hui braised chicken looks like a recumbent chick, with bent legs and chest side, wings inserted into the mouth, and the whole body is golden yellow. ...
Baoding majia old chicken
The braised chicken made by Majia Laojipu in Baoding has been handed down for five generations from the early years of Jiaqing in Qing Dynasty to now, nearly 200 years. According to legend, there was a Hui Mashi brother in Guoziwa Village, Hejian County in Qing Dynasty, who farmed when he was busy and cooked chickens for sale when he was free. Later, I moved to Baoding and opened Majia Old Chicken Shop. The master has made great efforts in the production technology, and he knows.
Every time the chicken is cooked, besides the proper auxiliary materials, it is often accompanied by various Chinese herbal medicines that can improve the taste. Therefore, the braised chicken is bright in color and shape. ...
Gaochenggong noodles
Gaocheng Palace Noodle, with a long history, unique technology and excellent taste, is a traditional flavor food with local characteristics in Hebei Province, and only one in Hebei Province exports it. It is said that as early as the Ming Dynasty, pasta artists in Gaocheng, Hebei Province, were famous for their skill in making dried noodles. During the Guangxu period of Qing Dynasty, local officials once
As a tribute to the palace, it is listed as a palace masterpiece, hence the name "Palace Face". In this regard, "Gaocheng County Records" once recorded this column: "The dried noodles in my city are natives. ...
Hebei special diet
Baked cake baked cake is a traditional flavor food with strong flavor of fragrant soil, which is ground into flour by Chengde people from local Gu Mi and then baked. It is known as the "four auspicious cakes" together with rice cakes, bean bags and pancakes. Every time in the slack season of the twelfth lunar month, people in Chengde mountain area make cakes for every household. The baked cake is burnt outside and tender inside, and delicious.
Mouth. Almond dew Chengde area is rich in almonds, which are sweet and commonly known as "big flat". The imperial kitchen in the summer resort has long used the mineral water and apricots in the mountain resort. ...
Xuanhua Chaoyang Lou instant-boiled mutton
The instant-boiled mutton in Chaoyanglou has a history of more than 500 years. As early as the Ming and Qing dynasties, it was famous for its fine selection of ingredients, thin slices, complete seasoning, beautiful appearance and good taste. It uses sesame sauce, shrimp oil, Chili oil, bean curd with soy sauce, rice wine, chopped green onion, Jiang Mo, soy sauce, etc., and it is now eaten and adjusted. Hot pot and charcoal on the dining table
Heated by fire, fresh soup is cooked, and vermicelli, cabbage and garlic are prepared. Users only need to pick up mutton as thin as paper with chopsticks. ...
The Eight Immortals of Snow Bridge
There is a unique dish in Shijiazhuang, Hebei Province-the Eight Immortals of Snow Bridge. Its production method is: beat the egg whites of six eggs into a flying paste, smear it into the shape of a single-hole bridge, and use cucumber or wax gourd as the bridge pillars at both ends of the bridge, and steam it in a cage to shape it. At the same time, peel and pit Zhaoxian Snow Pear, oranges and radishes, steam them in a cage and take them out.
Put it in a large plate and put the steamed and shaped bridge across it. Cherry, green plum, longan meat, raisins and tremella are dotted on the bridge respectively. ...
Majialao chicken pu Muslim luzhu chicken
The halal stewed chicken in Majia Old Chicken Shop in Baoding City is beautiful in color, tender and crisp in bone, soft but not rotten, mellow in taste, famous far and wide, and is one of the local famous products. The stewed chicken in Majia Old Chicken Shop has excellent materials and fine processing. The materials must be plump and fleshy live chickens, and all of them must be pressed.
The Hui people's custom of slaughtering is called "killing fresh, cooking fresh and selling fresh". Before the raw chicken is cooked, all the feathers that have not been scalded should be pulled out with tweezers, and the chicken should be cooked according to the regulations. ...
Baiyangdian preserved egg
Baiyangdian, located in the central Hebei plain, is a natural water area with vast waters, beautiful scenery and rich products. In addition to fish, shrimp, crab, lotus, lotus root, reed, water chestnut and other aquatic products and local products, it is also rich in preserved eggs, a famous flavor food at home and abroad. Preserved eggs, also known as preserved eggs, are traditional foods exported by our province.
Because its main origin is in ...
Tangshan honey jutang
Tangshan's flavor is attractive and fragrant, and it is second to none in honey and sesame sugar. Tangshan honey candy has a history of more than one hundred years. It absorbs the famous pastry "Honey Supply" pouring method in Beijing. After several improvements, it gradually forms a unique manufacturing process. Dong Shuyuan, an expert in making honey candy in Xinxin Store of Tangshan Tobacco and Alcohol Company, 1
In 1963, he studied art and won the true biography of the city's "King of Sesame Sugar", and his skills reached. ...
Er xian ju wan tuo
Chengde is rich in buckwheat, and "Records of Chengde Prefecture" states: "Buckwheat is especially suitable for mountain fields. "Guangqun Fangpu" says, "When northerners use it for daily use, farmers think it is a winter protection". This shows that farmers in the north and Chengde area used buckwheat as their main food crop at that time. Lu You, a poet in the Song Dynasty, once said, "Buckwheat is a long road, beans."
The poem "The pod leaves the leaf of the mirror" is the most eloquent expression of buckwheat. ...
Saiwai ancient town smoked bacon
Chaigoubao in Zhangjiakou is an ancient town beyond the Great Wall. According to legend, during the Qianlong period of the Qing Dynasty, a chef named Guo Xi opened a bacon shop here, which was well-known around the Beijing-Baotou line. The bacon made by him is rotten and tender, consistent in appearance and appearance, bright in color, mellow in taste, fat and not greasy, thin and not stuffed, not only unique in flavor, but also nutritious.
Rich, but also has the functions of appetizing, eliminating cold and promoting digestion. This meat ball is smoked by dead wood, so mosquitoes and flies don't climb in summer, and it doesn't deteriorate after being stored for a week in the dog days, making it a unique tool. ...
Rao yang Jin si za noodles
Golden silk mixed noodles are a traditional specialty of Raoyang County in our province. According to legend, during the light years of the Qing Dynasty, there was a farmer named Qiuchu in Dongguan, Raoyang County, who made a living by selling miscellaneous noodles. In order to make his own noodles have a unique flavor, he studied hard, and after several years and more than 800 experiments, he finally made a well-known golden silk noodles.
. At the end of the Qing Dynasty, there was a eunuch whose hometown was Suning County (adjacent to Raoyang County). Every time he went home to visit his relatives, he would go to the Qiujia Miscellaneous Noodle Shop in Dongguan, Raoyang to buy some gold silk groceries. ...
Shijiazhuang Muslims braised chicken
Ma Hongchang and his wife, the Hui people, opened a Hongshunli store in Shijiazhuang, which is famous in North China. In the 1950s, the store extensively adopted the cooking and frying technology of braised chicken from other places, and changed spiced roast chicken into braised chicken, named "Majiajipu" braised chicken. This kind of braised chicken is now produced by Zhongshan Road Food Store Braised Chicken Processing Factory according to the traditional technology.
Shijiazhuang Hui braised chicken, which looks like a lying chick, has bent legs, chest side and wings inserted into the mouth. ...
"Little White Dragon Crossing the River"
"Little white dragon crossing the river" is a traditional dish of Chinese restaurant in Shijiazhuang. Its preparation method is to cut and wash the whole crucian carp, blanch it in hot water, remove the scales and change it into a cross knife. Heat the hot oil in the pot, until the onion and ginger are fried to smell, add milk soup or broth and various auxiliary materials, add crucian carp and scallops, and simmer until cooked. Egg white paste is made into white dragon shape.
Like, make it float on the soup. This soup is vivid, fresh and tender, delicious and palatable. The originality of this soup originated from a myth and legend. In the Tang Dynasty, in Chang 'an City ...
Gaochenggong noodles
Gaocheng palace surface is made of refined powder, essential oil and refined salt through a unique process. It is thin and hollow, shiny and white, and uniform in thickness. Cooked and picked into a bowl, half soup and half noodles, the soup is clear and delicious, which can be used as both a staple food and a meal, especially for patients and parturients. Because it is hand-made, it is fire-resistant and not bad, and it is returned to the pot.
But not rotten, it is more delicious, easy to eat and nutritious, and it is well received by domestic and foreign markets. Gaocheng Palace has been sold to Hong Kong at present. ...
Plymouth Rock
There is a traditional famous dish in Tangshan City, Hebei Province-Luhua Chicken. It uses hen's drumsticks, which have just been fattened in late autumn and early winter, as the main material, to wash and depilate them, marinate them with cooking wine, monosodium glutamate and shredded onion and ginger, then fry them until they are purplish red, take them out and put them on a plate, and wash the sprouts, trim them neatly, and cook them with fire.
Stir-fry the legs and minced onion and ginger, and put them into a plate. This dish is bright in color, elegant in appearance, crisp and tender in meat, delicious and mellow, and unique in flavor. Although luhua chicken is beautiful, ...
Watan chicken
Wat plate chicken and water plate fish are traditional famous dishes in Hebei Province. The method of making water-board chicken is: firstly, chop the chicken breast into stuffing, add the minced onion and ginger, egg yolk, salt, monosodium glutamate and cooking wine and mix well. Wash the pig net oil, cut it into two rectangles, apply a little egg paste, evenly apply the prepared meat stuffing on the net oil, and wrap it into flat strips.
Steamed for 10 minutes on high heat, cooled slightly and hung with egg white paste for later use. When the oil is 40% hot, fry the chicken in the oil pan. When it turns golden yellow, take it out and cut it into small pieces. ...
Chaigoubao smoked bacon
Chaigoubao in Zhangjiakou is an ancient town beyond the Great Wall. According to legend, during the Qianlong period of the Qing Dynasty, a chef named Guo Deng opened a bacon shop here, which was well-known around the Beijing-Baotou line. The bacon he made is rotten and tender, consistent in appearance and appearance, bright in color, mellow in taste, fat and not greasy, and thin and not stuffed. Not only has unique flavor and abundant nutrition.
Rich, but also has the functions of appetizing, eliminating cold and promoting digestion. This meat is smoked by cypress, so mosquitoes and flies don't crawl and crouch in summer. ...
White as snow.
There are many ways to eat buckwheat in Chengde, and the most prestigious one is the noodles in Zhangsanying Town, Longhua County, Hebei Province. Zhang Sanying was originally named "One Hundred Scholars". According to the Records of Chengde Prefecture and Longhua County, in the twenty-seventh year of Qianlong (A.D. 1762), Emperor Qianlong led hundreds of civil and military officials to go hunting in Mulan paddock.
A hundred sons live in the palace at the foot of Longtan Mountain in the east of Yixun River (built in the 42nd year of Kangxi). In the afternoon, the palace ...
Flowers rose cake
Flower rose cake is a famous product in Chengde city, which is made of local specialty fresh roses as the main raw material and refined by traditional technology. This product has a long history and is one of the imperial foods in the Qing Dynasty. It has historical records. Whenever Kangxi came to Chengde for the summer or went hunting in the paddock, he used this cake as a special food.
Flower rose cake tastes soft and crisp, sweet and palatable, and has a strong rose fragrance. It is a good gift for relatives and friends. ...
Qinggong imperial yinsiza noodles
Silver silk mixed noodles is a kind of noodles made from various kinds of bean noodles, which is a traditional folk food in Chengde and has a history of more than 300 years. Chengde belongs to the miscellaneous grain producing area. In ancient times, wheat was mostly purchased from inside Shanhaiguan Pass, and the price was high. People in Chengde liked flour food very much, so people used local beans to grind them into powder and roll them.
Made into mixed noodles for eating, and later mixed noodles were gradually introduced into palaces and markets by the people. According to historical records, during the Qianlong period, every time the emperor came to the summer resort with his empresses, ...
bean-starch jelly
Residents in Chengde have been eating bean jelly for more than 300 years. People like to eat bean jelly, not only because it tastes delicious and relieves summer heat, but also because it contains rich nutrition. According to the dictionary of traditional Chinese medicine, mung bean jelly has the functions of "clearing away heat and toxic materials, treating pain, gangrene, sores and swelling, burns, falls and injuries, and clearing away toxic substances such as medicine, wine and food".
. "Xianfeng 10 year, the British and French allied forces shelled Dagukou, and Emperor Xianfeng fled in panic. After he came to the summer resort, he often ate bean jelly outside the palace. Chengde is still here. ...
Mutton intestine soup
Cangzhou is located in the east of North China Plain, but it has Mengcun Hui Autonomous County within its jurisdiction. Hui nationality is a major ethnic group here, so it's not surprising that snacks are mainly beef and mutton. Here is a scene on the street in Cangzhou: drinking sheep intestine soup. Look at a big pot with intestines and haggis rolling around, surrounded by people.
How about a bowl of people, especially in winter, when you see this scene, you will get hot all over? Have a bowl. ...
Fish Chili sauce
People living in the north may know that small fish are boiled with cakes, and there is also small fish hot sauce here in Cangzhou. Use small fish with a length of 2-3 cm, add pepper and other ingredients, and boil it slowly after boiling, with a hint of spicy flavor besides the fragrance of boiling fish. Local people buy it from time to time to make side dishes. It tastes really good, and tourists come.
Cangzhou, you may wish to order a "small fish hot sauce". ...
four of the steamed bun
Sitiao Steamed Bun Shop is an old-fashioned enterprise that opened in 1958. Named after being located in the four streets of Shanhaiguan, the ancient city, when its store was founded, its service quality was relatively high, attracting more customers and its reputation was growing. Ordinary flour and common fillings are processed into beautiful shapes, unique tastes and mellow but not overbearing.
Fat but not greasy. It has always been liked by ancient cities and foreign tourists. Producer: Shanhaiguan Sitiao Steamed Bun Co., Ltd. (No.98, South Street, Shanhaiguan) ...
donkey?meat?sandwich
As the saying goes, dragon meat in the sky, donkey meat underground. This shows the status of donkey meat. Walking on the streets of Cangzhou, you often see the fire of Hejian donkey meat. After slow stewing and adding the ingredients of the masters, you can divide the sesame seed cake into two parts, slice the donkey meat and clip the ingredients together, so you can enjoy it slowly. Remember to taste it when you come to Cangzhou. no
Look for it deliberately, and you will find it anywhere. ...
Huiji mung bean cake
Muslim Huiji Pastry Department was founded in 1945. It is called "Huiji" because the founder is Hui, and the surname is Hui. For more than half a century, local mung beans and white sugar have been used to produce mellow products according to the secret recipe of the ancestors, which are well received by the citizens and the people in the surrounding areas. Producer: Shanhaiguan Muslim Hui
Ji cake bu (No.22, Tianxin Hutong, Shanhaiguan) ...
Lao er Wei ma Jiang sesame seed cake
Sesame sauce sesame seed cake is one of the high-quality products of Laoer Hotel, with yellowish color, distinct layers, mellow sesame flavor, softness and palatability. It tastes especially good when eaten with hotpot and mutton soup. Producer: Laoerwei Hotel in Haigang District (Wenhua North Road 15) ...
Great Wall Bobai pancake
According to legend, Qi Jiguang, the general of the Ming Dynasty, led the "Qijiajun" with Zhejiang as the main force to guard Shanhaiguan. There were many coarse grains in the north, and the life of soldiers on the border was hard. Therefore, some people took advantage of the opportunity of fresh leaves along the Great Wall every May to make cakes, and the coarse grains were carefully made to improve their lives. It is said that this kind of food has spread to Japan. end product
It's a cake with a windy leaf in the mountainous area of Qinhuangdao City, with starch as the skin and three delicacies as the stuffing. The skin of the cake is faintly transparent. Taste Sam sun and Bo Xie Ye Fa Qin. ...
Xiaoxiao fried sparerib
Since its establishment, it has made a wide range of cooked food products with its Zhao family's traditional techniques, such as removing fishy smell, deodorizing, flavoring and color matching, and adopting unique techniques such as stewing, frying, smoking and baking. Among them, fried ribs are now made and sold, which is a best-selling variety in the store. The finished product is red, yellow and bright, crisp outside and fragrant inside, delicious and mellow, and is suitable for all ages.
Appropriate. Producer: Xiaoxiao Cooked Food Department, Haigang District (No.82 Mafang Market) ...
Xingtai daokou red-cooked chicken
Xingtai Daokou roast chicken is a famous meat product in Xingtai, Hebei Province, which won the first prize of Hebei Food as early as 1959. 1980, and was rated as Hebei famous brand meat food. Xingtai's roast chicken originated from Daokou Town, Henan Province, and is a branch of Daokou's "Yixingzhang" roast chicken. Raw material formula: chicken 100 salt 2 ~ 3kg.
Amomum villosum 1 5g cardamom1 ...
Yi sheng Yong Xun Ji
Yishengyong smoked chicken is a traditional famous food in Tangshan City, Hebei Province, which has a long history. In Tangshan, it has the reputation of "King of Smoked Chicken". Production method: 1. Material selection: healthy and disease-free live chickens weighing more than 500 grams are used as the main materials, the chicks should be more than 500 grams, and the big chickens should be fat. Step 2 slaughter ...
Zhengding food custom
During the liberation, most of the rural land in Zhengding County was occupied by landlords and rich peasants. The poor peasants put up with hardships. All the year round, beads of sweat hit their feet and they paid the rent for most of the good grain they harvested. Except for a little bit of seeds, the rest are all straw stalks, so we have to live with the sorrow of "half a year's grain of chaff vegetables"
Bad days. positive definiteness ...
Luancheng snacks and banquet
There are two traditional diets in Luancheng County: snacks and wine (banquet) seats. Snacks are mostly stalls selling meals in the market; Wine (banquet) seats are mostly operated by hotels (restaurants) for guests to enjoy. 1. Snacks The urban and rural markets in Luancheng County are dotted with snacks. ...
Drinking custom in Shijiazhuang
Wine custom is an important part of folk custom, which contains rich connotations. It involves almost every field of human production and life. From ancient sacrificial rites to weddings and funerals, from welcoming guests at celebrations to seasonal solar terms; From repairing houses and building houses to going out at home; From meeting relatives and friends to leisure travel; From the beginning of ancient civilization
Xing, to the life of modern people, are closely related to wine customs. In Shijiazhuang, the history of brewing and drinking is much earlier than that of slavery countries. ...
Baiyunzhang steamed bun
It was in 19 19 that Bai Yunzhang was named after himself. Bai Yunzhang's steamed stuffed bun has thin skin and narrow edges, big stuffing and much oil. Pick it up and shake it, so that the stuffed bun into meatballs can shake inside. Steamed buns are made of exquisite materials. Beef and mutton must be fresh and tender. Specially pick the flower cake meat with appropriate fat and thin back, and purchase small ground sesame oil at a fixed point. Baiyun
Zhangbaozi has a unique method. First, the meat stuffing is fed with high-grade soy sauce and flour sauce, softened with pepper aniseed water, and then added with sesame oil, monosodium glutamate, chopped green onion and Jiang Mo. ...
Yangyuan' gezhabing
Gezhabing is a specialty of Chuigu Town, Yangyuan County. There is no history to test when Gezhabing originated, but during the Qing Dynasty, Gezhabing in Chuigu Town was famous far and wide. It is said that during the Xianfeng period of the Qing Dynasty, when Li Zengguang of Chuigu Town was appointed as the magistrate of Binzhou, he paid tribute to the imperial court with Gezhabing, which was appreciated by Empress Dowager Cixi. Since then,
Gezhabing became a favorite food in your garden in the Qing Dynasty. Gezha cake, with excellent materials and exquisite technology. Baked. ...
Bashang oat noodle
Bashang oat noodle is the first treasure among "treasures beyond the mouth". Youmian is made from naked oats. Naked oats, also known as "naked oats" and commonly known as "oil wheat", are annual herbaceous crops. Originated in Central Asia, it was first introduced to the European continent, and then introduced to China, and planted in northwest China, northern North China, Inner Mongolia and other places. There have been two.
A thousand years of history. In the twenty-eighth year of Guangxu, the government issued an order to reclaim the land, refugees moved here, and naked oats settled on the dam from then on. Naked oats have strong cold tolerance, ...
Cucumber feast
Cucumber banquet, created by the chef of Yanchun Hotel in Shijiazhuang City, Hebei Province according to a historical legend, is now a well-known local specialty. The whole banquet is mainly made of cucumber, which is divided into eight cold dishes and 12 hot dishes. The first cold dish is called "Qinglong Sleeping in Snow", and two Qinglong plates are lying in the snow (sugar).
Hold your head high, lively and lovely. The other seven cold dishes have different flavors, including sweet, spicy, fragrant, salty, sweet and sour, scallion oil and crisp. ...
"burning north and south"
"Roasting North and South" is a traditional flavor dish in Zhangjiakou City, Hebei Province. The so-called North-South Roasting is to take Tricholoma Saibei and bamboo shoots in the south of the Yangtze River as the main ingredients, cut them into thin slices, stir-fry them in Wanghuo oil pan, add some seasonings and fresh soup, boil and thicken them, and pour chicken oil on them. This dish is silvery red in color, delicious and refreshing, and has a strong fragrance. exist
In our country, bamboo shoots are called Yulan tablets, which are abundant in Zhejiang, Jiangxi, Hunan and other places. The elegant name of Yulan film comes from a legend. ...
Bake cake
Baked cake is a traditional flavor food with strong flavor of fragrant soil, which is ground into flour by Chengde people from local Gu Mi and then baked. It is known as the "four auspicious cakes" together with rice cakes, bean bags and pancakes. Every time in the slack season of the twelfth lunar month, people in Chengde mountain area make cakes for every household. The baked cake is tender and delicious.
...
apricot kernel juice/milk
Chengde area is rich in almonds, which are sweet and commonly known as "big flat". The imperial kitchen in the summer resort used mineral water and almonds in the mountain villa to prepare almond dew for emperors, empresses and princes and ministers to enjoy. Almond dew has the effect of reducing blood fat and caring skin. ...
Shijiazhuang diet custom
Before liberation, many farmers in Shijiazhuang lived in poverty, and the staple food was mainly coarse grains all the year round, accompanied by bran vegetables. Plain areas are used to eating three meals a day, while western mountainous areas eat two more meals in winter leisure season. Generally, millet and sorghum are the staple foods, and flour and rice is slightly used to welcome guests at festivals or when wheat is ripe. In addition to the holidays, the wealthy family fell.
Eat more flour and rice every day, and eat more grains at ordinary times. Millet slightly ground, said ...
Laiyuan gourmet introduction
I'm tired of eating the delicacies in the city, so I can change my taste here. Here are some snacks from Laiyuan: rainbow trout: this kind of fish originated in the mountain stream of Shasta Mountain in California on the west coast of the United States, and was domesticated artificially. This precious fish is named after a rainbow-like longitudinal strip on both sides of the fish. rainbow
Trout is famous for its rich nutrition, high protein content, full amino acid content, tender meat and good taste, especially stewed rainbow trout. ...
Laiyuan flavor catering
The reason why Laiyuan flavor food is refined and diverse is contributed by many conditions: first, Laiyuan crops have many varieties and good quality. Laiyuan has complex terrain, diverse soil and climate, which makes many kinds of crops, mainly including corn, beans (white beans, black beans, cloud beans, mung beans, red beans, white beans), millet and buckwheat.
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Tea drinking custom in Shijiazhuang
Shijiazhuang does not produce tea, but there are many people who drink tea. Before liberation, there were many teahouses in Shijiazhuang, which were not inferior to those in Beijing. Teahouses there are all over urban and rural areas, dotted around, everywhere, just like restaurants everywhere, everywhere. The teahouse in Shijiazhuang has a strong local flavor, and the grade is higher.
Ordered square table and armchair; Low grade ...
"Ermao roast chicken"
Basic formula: selected live chicken, salt, first-class top oil, secret recipe handed down from generation to generation. Product features: traditional craftsmanship, ancestral secret recipe, popular area, well-known at home and abroad. Historical origin: "Ermao Roast Chicken" was founded in the 14th year of Jiaqing in Qing Dynasty (AD 1809), and the first generation practitioner Wang Dexing nicknamed it "Ermao".
Therefore, it is commonly known as "Ermao roast chicken". But people are still used to calling it "Ermao roast chicken". It has been spread to Wang Shulin, the seventh generation descendant, and "Ermao roast chicken" has a unique flavor and taste ...
Braised rabbit in Lin ying
Linying rabbit meat series food is managed by a famous teacher, and it is a healthy rex rabbit that grows for five or six months and is carefully processed. Braised rabbit in Linying is spiced and boneless, with delicious taste, pure taste and strong national flavor. Rabbit meat products are high in protein, lysine, digestibility, fat, cholesterol and cholesterol.
Heat and other characteristics. It is praised by developed countries as the best food for human beings in the 21st century. This product is sterilized at high temperature and high pressure, and its shelf life is 8. ...
Tangshan chi chi da quan
1 jiaozi Pavilion in Laobian (Tianyuan, one near the hotel) 2 Fugui Cat (there are several shops on the west side of Dazhao Park and one on the south side of National Defense Road) 3 Laoyi (behind Kailuan Hospital) 4 Fenghuang Garden (one in Xishan Road, one in Dali Road, one in Customs and one in Light Industry Building), with average taste, low price, large quantity and substantial benefits. ...
Zhangjiakou snack guide
Eight bowls in Yuxian county are the traditional famous dishes in Yuxian county. Regardless of marriage, banquet and reception, from the official government to the common people, the "eight bowls" are regarded as particularly exquisite and rich famous dishes. "Eight bowls", as the name implies, are eight bowls of famous dishes. The traditional "eight bowls" in Yuxian have five colors.
Braised pork, which is fat but not greasy, steamed pork next door, tiger skin balls wrapped in meat and Tibetan food, and both fat and thin. ...
Langfang smoked bacon
In the last few years of traveling all over the country, when introducing Langfang to others, people always ask, where do you have any special products? I can only watch others introduce the specialties of my hometown, and I am extremely envious and jealous! Recently, in Wuhan, I found that every family here makes bacon and hangs it on the window for pickling.
Good fish, chicken and pork suddenly remind me of bacon in my hometown. I have asked many people, but I have never heard of Shijiazhuang, Handan and Baoding. smoked meat ...
Yongnian "donkey sausage"
"Donkey Sausage" in Yongnian County originated in the late Qing Dynasty and has a history of nearly a hundred years. It is a traditional snack that has been handed down to this day and is a local specialty in Yongnian County, Hebei Province. There is a saying in China, "Dragon meat in the sky, donkey meat on the ground", and donkey meat is respected as a superior product because of its high quality and delicious taste. Yongnian "donkey meat sausage" is precisely the choice of essence.
Donkey meat, chopped into minced meat, mixed with mung bean powder, ground sesame oil, and many kinds of precious herbs to make a paste with old soup, poured into donkey casings, tied into small bundles, and heated at high temperature. ...
Huji roast chicken
Yongqing "Huji" roast chicken, which started in the late Qing Dynasty and was operated before Beijing, has a history of more than 100 years. It has been handed down for four generations, flattering the exclusive Chinese medicine secret recipe and cooking it until the bones and meat are separated and inseparable. It has the characteristics of fragrant, moist, tender and delicate taste, and sells well in Beijing, Langfang and surrounding areas, cities and counties.
Roast chicken is a well-known old brand in Yongqing. ...
Hebei excellent vegetable rice
In foreign countries, when it comes to bacon, all of them praise eastern Europe and Poland as the top grade. I don't know that the bacon in Chaigoubao, Huai 'an County, Hebei Province (on the edge of the Great Wall, which used to be the border of Hebei and Suiyuan, on the Beijing-Taiyuan railway line), is really delicious. Bacon made in Mufu mountain area in northeast Hunan, such as Pingjiang county, is also very famous, but it is all made of
Smoked bacon is thick and thin, but its quality is not as good as that of Chaigou bacon, which is thick, fragrant and delicious. First of all, the relationship between raising pigs, domestic pig pens. ..