There are many specialty snacks in Pingquan, the main ones are: Gai Dao Pork, Nansha Cake, Mutton Soup, Tofu Nao, Shaobing, Tea Sugar, Jelly, Guozhangzi Pig Killer Vegetables, Wan Tuo, Roasted Beans, Stir-fried Gupao, Yushulinzi’s bean buns, pancakes, etc.
Introduction to Shanzhuang Old Wine:
Pingquan, the territory of Shanzhuang Old Wine, is located in the northeast of Hebei Province at the end of the Yanshan Mountains. It has beautiful mountains and clear waters and a pleasant climate. It has been a good place for natural winemaking since ancient times.
Shanzhuang Laojiu is brewed from sorghum as the main raw material and a mixture of high-quality wheat, barley and peas.
The technique is to first cultivate medium and high temperature koji, then use medium and high temperature Daqu and add the remaining grain (or slag) ingredients, steam and mix it, ferment and slow fire distillation, pinch off the head and tail, and make it flow at medium temperature. Wine, pick wine in sections.
Finally, take the essence, seal it in a clay pot, and store it at a suitable temperature, with a minimum storage period of more than 4 years.
The emergence and development of Shanzhuang Laojiu brewing technology has gone through the emergence and formation period in the early Qing Dynasty, the maturity and prosperity period from the Qing Kang and Qian Dynasties to the late Qing Dynasty, and the neglect and silence period from the Republic of China to the early founding of the People's Republic of China. The rebirth and transition period at the beginning of the founding of the People's Republic of China, the rescue and recovery period from the founding of the People's Republic of China to the 1990s, and the promotion and revitalization period from the late 1990s to the present.
Since the late 1990s, Shanzhuang’s old wine brewing technology has undergone new developments.
In 1999, Shanzhuang old wine became a famous brand product in Hebei Province, and the "Shanzhuang" trademark became a famous trademark in Hebei Province.
In 2005, Shanzhuang Laojiu was recognized as a Chinese geographical indication product (protected product of origin). In 2006, the Shanzhuang trademark was recognized as a "Chinese Well-known Trademark".
The Shanzhuang old wine brewing technique is an excellent traditional handicraft of the nation and a relic of the ancient brewing technique. It has far-reaching historical significance for the study of the origin and development inheritance of liquor in the north and even in my country; at the same time, due to its prosperity During the heyday of Kangxi and Qianlong, it played an important role in the evolution of Chinese wine culture and social culture, and its cultural value is precious. Shanzhuang old wine is favored by consumers for its unique quality, and its brewing techniques and meticulous attention to trace ingredients in the wine Research also has high scientific value.
Introduction to Bagou stone carving:
Bagou stone carving craft has a long history, which can be traced back to the Neolithic period. Artists of all generations have passed down their teachings from heart to heart and have continued to this day. This carving craft is still in use today. Bagou and surrounding areas are inherited.
According to the investigation, stone leaves, stone knives, and scrapers dating back to 7,000 years old, stone statues dating back to 4,000 years old, the sarcophagus and epitaph of the eldest princess from the Liao and Jin Dynasties, and Large-scale round sculptures of stone sheep, stone tigers, stone monkeys, stone Wengzhong and stone lions, etc. These large-scale round sculptures have simple shapes, delicate carvings, and lifelike shapes of sheep, tigers, and monkeys. They are treasures of the sculpture art of the Liao and Jin Dynasties.
Although Bagou stone carving technology began in the Neolithic Age and continues to this day, the person who learned the name and works of the carving artist was Feng Yu from Shuanghe Village, Huangtuliangzi Town, Pingquan County during the late Qing Dynasty and the Republic of China. and Feng Shen.
Bagou stone carving, a traditional carving art, has existed in Hiraizumi and surrounding areas since the Neolithic Age.
Neolithic tools dating back more than 7,000 years were discovered at the Huazidong site in Dangba Town, Pingquan County. Among the carvings of the Jade Pig Dragon genus were found at the Hongshan Cultural Site in Chifeng, more than 100 kilometers away from Pingquan County. Among the world treasures, stone statues were found in the upper and lower Xiajiadian cultural sites in Dingzicheng, Pingquan County during the Shang and Zhou dynasties, stone lions and stone tigers from Liuxi Township were discovered in the Huizhou City site in Pingquan County during the Liao and Jin dynasties. The large stone sculptures of Shiyang, Stone Tiger, Stone Monkey and Stone Wengzhong found in the village, the sarcophagus and stone tablets of the tomb of Princess Dachang found in Toudaoyingzi Village, Wusu Township, Menghe, as well as stone lion statues from the late Qing Dynasty and the Republic of China, etc. , indicating that Pingquan County’s “Bagou Stone Carving Skills” have a long history and a long history.
This carving technology was created by the working people after years of hard work. It is the crystallization of the wisdom of the older generation and the essence of carving art.
Although Bagou stone carving has a long history, there are still inheritors engaged in this craft. However, because the current carving artists are all over 40 years old, young people are not willing to engage in this craft, so this Craftsmanship is now in danger of being lost.
Introduction to Gai Dao Rou:
In Pingquan, the ancient city of Saibei, there is a traditional snack - Gai Dao Rou.
The main ingredients for the modified knife meat are pork and bamboo shoots, cut into shreds and stir-fried. While stir-frying, add chicken and duck soup, mushroom soup, soy sauce, Shaoxing wine, sesame oil, etc.
After the meat and bamboo shoots become golden brown, pour the juice on it and put it into a plate. The finished product is changed into meat. The shape is like a pyramid. The bamboo shoots are soft and the meat is hard. It tastes delicious and refreshing. Tired of people.
Modified meat also has the advantage of being shelf-stable.
It can be stored in baskets for three months in winter, and for about a week in hot summer. Just heat it when you want to eat it, and the taste will not change.
Legend has it that the unique skill of transforming swords into meat was passed down from the Qing palace.
During the Qianlong period of the Qing Dynasty, there was a master named Liu in the royal kitchen of the palace. He had a unique skill in making knife and meat. He served the emperor for decades. The emperor was very satisfied with his craftsmanship.
Later, when Master Liu got old, he retired and returned to his hometown of Pingquan and opened a restaurant.
Master Liu accepted five apprentices in Hiraizumi and passed on to them the unique skills of changing swords and meat without reservation.
When Master Liu was critically ill, he earnestly told his five apprentices to work together and pass on the unique skill of changing the knife to flesh.
The five apprentices followed the master's last wish and renamed the restaurant "Wukui Garden" to show that they will carry forward the unique skill of changing the knife to meat.
The five apprentices managed the business well, and the reputation of modified knife meat spread everywhere. At that time, 48 princes of the Outer Mongolian family in Zhangjiakou came to Beijing for pilgrimage. When passing by Pingquan, they not only stopped to have a taste , and also took the modified knife meat as a high-end gift and brought it into the capital to give to relatives and friends.
Since then, "Wukui Garden" and Gai Dao Rou have become famous all over the country.
Pingquan Edible Fungi In the "Hometown of Chinese Specialties" selection event organized by the China Quality Agricultural Products Development Service Association, Pingquan County was awarded the title of "Hometown of Edible Fungi in China".
The county’s edible fungi production covers 20 towns and villages in the county, with nearly 35,000 farmers, with a total production volume of more than 30 million plates (bags). Pingquan’s specialty edible fungi: the largest edible fungi production in North China The base, Pingquan County, was awarded the title of "Hometown of Edible Fungi in China" in the "Hometown of Chinese Specialty Products" organized by the China Quality Agricultural Products Development Service Association.
Edible fungi is one of Pingquan’s characteristic leading industries. The county’s annual edible fungi output reaches 30,000 tons, with an output value exceeding 300 million yuan.
In recent years, the county has insisted on developing edible fungi as a pillar industry of agriculture. They have used the research results of Dr. Liang Zhirong of Baida Biology Company of the Chinese Academy of Sciences, the Chinese Academy of Sciences, to cultivate mushrooms with corn straw, so that the idle mushrooms in the fields The straw on the ground has become a substitute for edible fungi. In particular, the use of waste from the cultivation of shiitake mushrooms and shiitake mushrooms to develop saprophytic fungi Agaricus bisporus and Coprinus comatus has been successful, turning waste into treasure.