There are many special snacks in Pingquan, the main ones are: kaifou, Nansha crisp, mutton soup, tofu brain, sesame cake, tea sugar, jelly, Guozhangzi pig meat, Wantuo, 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 old wine 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 grains (or dregs) as ingredients, steam and mix it, ferment and slow fire distillation, pinch off the head and tail, drain the wine at medium temperature, and pick the wine in sections. Finally, take the essence, seal it in a clay pot, and store it at a suitable temperature for a minimum of 4 years.

The emergence and development of the Shanzhuang old wine brewing technology went through the emergence and formation period in the early Qing Dynasty, the maturity and prosperity period from the Qing Kangxi and Qianlong 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), and in 2006, the Shanzhuang trademark was recognized as a "Chinese Well-known Trademark".

The brewing technique of Shanzhuang old wine 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 craftsmanship has a long history, which can be traced back to the Neolithic period. It has been passed down from heart to heart by artists of all generations and continues to this day. This carving craftsmanship is still in use today. Bagou and surrounding areas are inherited. According to the investigation, stone leaves, stone knives, and scrapers dating from around 7,000 years ago, stone statues dating from around 4,000 years ago, the sarcophagus and epitaph of the eldest princess from the Liao and Jin Dynasties, large round sculptures of stone sheep, and stone sculptures have been found in the county. These large-scale round sculptures of tigers, stone monkeys, stone Wengzhongs, and stone lions 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 the present, 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 have been discovered at the Huazidong site in Dangba Town, Pingquan County. The Jade Pig Dragon genus carvings found in the Hongshan Cultural Site in Chifeng, more than 100 kilometers away from Pingquan County, are world treasures among the carvings of the Shang and Zhou dynasties. Stone statues were discovered in the upper and lower Xiajiadian cultural sites in Dingzicheng, Pingquan County during the Liao and Jin Dynasties. Stone lions were discovered in the Huizhou City site in Pingquan County during the Liao and Jin Dynasties, and large stone statues were discovered in Shihu Village, Liuxi Township. Sheep, stone tigers, stone monkeys, stone wengzhong, the sarcophagus and stone tablets of the tomb of Princess Dachang discovered in Toudaoyingzi Village, Menghe Wusu Township, as well as stone lion statues from the late Qing Dynasty and the Republic of China and other physical objects illustrate the " "Bagou Stone Carving Technique" has a long history and a long history. This carving technology was created by the working people after many 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 craft has a long history, and there are still inheritors engaged in this craft, but because the current carving artists are all over 40 years old, young people are unwilling to engage in this craft, so this Craftsmanship is now in danger of being lost.

Introduction to Gai Knife Rou:

In Pingquan, the ancient city of Saibei, there is a traditional snack - Gai Knife Rou. The main ingredients of 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. When 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 and looks like a pyramid. The bamboo shoots are soft and the meat is hard. It tastes delicious, refreshing but not greasy.

Changing knife 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 changing swords to 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 imperial palace. He had a unique skill in making knives 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 swords 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 Gai Knife Pork spread everywhere. At that time, 48 princes from the Outer Mongolian family in Zhangjiakou came to Beijing for pilgrimage. When passing by Pingquan, they not only stopped to taste the Gai Knife Pork, but also served Gai Knife Pork. Take it as a high-end gift and bring it to 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 Specialty Products" 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, and the total production volume reaches more than 30 million trays (bags). Pingquan specialty edible fungi: Pingquan County, the largest edible fungus production base in North China, In the recent "Hometown of Chinese Specialty Products" selection event organized by the China Quality Agricultural Products Development Service Association, it was awarded the title of "Hometown of Edible Fungi in China". 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 - corn straw cultivation to turn the straw idle in the fields into edible fungi. Substitutes for raw materials, especially the use of waste materials from the cultivation of shiitake mushrooms and shiitake mushrooms to develop saprophytic fungi Agaricus bisporus and Coprinus comatus, which has been successful and turned waste into treasure.