1: Hejian donkey meat on fire
Burning donkey meat in Hejian is a traditional dish of Han nationality in hejian city, Hebei Province. Cold meat with cake, then frozen donkey, frozen donkey mouth melted. The taste of burnt donkey meat in Hejian is hot outside and cool inside, refreshing and mellow.
2: Zhengding Eight Bowls
"Eight bowls", a dish with strong northern characteristics, has a history of 1000 years. It is said that when Changshan Zhao Zilong won the battle, he often rewarded the soldiers with four bowls of meat dishes and some vegetarian dishes, followed the chefs and some soldiers in Zhao Zilong, and brought Zhao Zilong's practice of rewarding soldiers and entertaining friends back to his hometown after his retirement in his later years, and constantly improved it. This form of four bowls of meat dishes and four bowls of vegetarian dishes was stereotyped as "eight bowls" in the Tang Dynasty and was widely circulated. Zhengding eight bowls are characterized by meat dishes that are not oily or fishy, and vegetarian dishes that are not weak. They are served with steamed bread and rice, which are full of flavor and memorable when swallowed.
3: Golden Lion Fish
Golden lion fish is a traditional dish in Shijiazhuang. Judging from the name and appearance, this dish is full of domineering and has a good reputation. This dish began in the early years of the Republic of China and was first created by Yuan, a famous chef of Shijiazhuang Chinese restaurant. Because of its golden color, it looks like a lion, hence the name. 1952 was cooked by Yuan in Hebei Eight Cities Cooking Technology Exhibition Competition. This dish is also a famous dish in Hebei Province 1983, which participated in the national cooking appraisal meeting. Golden lion fish is mainly made of carp, which is processed and decorated with carp and fried. It is golden in color, fluffy as a lion, sweet and sour.
4.jinfeng braised chicken
Shijiazhuang Jinfeng Braised Chicken started in the early 20th century and has a history of one hundred years. It uses a unique production process, using honey to color, frying chicken, and cooking with traditional Chinese medicine secret soup. It has certain pharmacological and health care effects. In the early 1980s, the operator of Majiaji designed "Jinfeng" as a trademark, and officially registered the trademark of Jinfeng Braised Chicken at 1984.
5: Cangzhou Hotpot Chicken
Hot pot has a very long history in China, and the earliest spicy hot pot is very popular all over the country. Later, Cangzhou people combined spicy hot pot with chicken, which became Cangzhou hot pot chicken now, that is, cockfighting in hot pot.
6: Baiyunzhang Steamed Bun
Baiyunzhang steamed stuffed bun is filled with fresh beef and vegetables. The characteristic of Baiyunzhang steamed stuffed bun is that the skin is particularly tough, and the boiled Baiyunzhang steamed stuffed bun is particularly delicious, and it tastes good when eaten in one bite. White steamed stuffed bun shop is an old Chinese shop, founded in 19 19. It's a steamed stuffed bun shop opened by Master Bai in his own name. 1958, both Bai Baozi and Tianjin Goubuli Baozi won the first prize in the quality evaluation of buns in large and medium-sized cities in China.
7: Baoding batter
Baoding Noodle Sauce, which was first produced in the tenth year of Kangxi in Qing Dynasty, has a history of nearly 400 years. It has a good quality and a long reputation, and is an ideal cooking seasoning. Baoding's sweet noodle sauce is brewed with high-quality flour. Thick and sweet, reddish brown in color, put it upside down in a bowl. Traditional brewing is to make flour into dough, steam it, put it in a bamboo plaque or wooden box for a few days, then take it out of the pool, add light salt water and expose it to the sun for half a year. Now, on the basis of traditional brewing technology, Aspergillus oryzae is cultivated artificially by modern biotechnology to make koji, and solar energy is used for low temperature and low salt fermentation. Huaimao sweet noodle sauce is sweet and nutritious, and can be eaten raw or used as a seasoning for cooking. One of the main reasons why Baoding's snacks are Wan Li-flavored and favored by ordinary people is to add noodle sauce to cooking and stewing …
8: Baiyangdian preserved eggs
Baiyangdian preserved egg is also called "Hebei preserved egg". Location: Baiyangdian, Anxin County, Hebei Province. Baiyangdian preserved eggs have a production history of 100 years. During the Qing Dynasty, many local workshops were set up to process preserved eggs, which sold well in Beijing, Tianjin, Baoding and other places. Baiyangdian has a vast water area, and local residents use its rich water resources to raise ducks for generations. Ducks here swim in groups and live in shallow lakes, foraging for fresh food such as fish, shrimp, water worms, snails, mussels, algae, etc., and their eggs are large. Baiyangdian preserved eggs are made of local trout and duck eggs with advanced technology and scientific formula. If you peel off the eggshell, you can see it clearly.
9: Handan pulled noodles
Lamian Noodles is a home-cooked pasta dish with unique local flavor in Wu 'an, Handan City, Hebei Province. According to legend, it was introduced from Wu 'an, popular in the west of Handan County, and made of superior wheat flour. It has a moderate taste and is one of the delicious foods suitable for all ages.
The production method of Lamian Noodles:
Mixing noodles: Mixing noodles is very important, and the quality of mixing noodles directly affects the final effect. First, melt the salt with warm water, and then pour it into the dough bit by bit with warm salt water to form a dough with moderate hardness.
Enter the key step: knead the dough, dip your fists in warm salt water, and then knead the dough evenly. Fold one side of the dough and kick it again, and continue the same thing with the same strength. Soak your hands in water, then fold one side, continue the same action, continue to kick your face hard, your face is bare and your hands are bare. At this time, the dough has been mixed.
Proofing: After the dough is proofed, roll it into large pieces and cut it into strips. The left and right hands each picked up one end of the dough, stretched it as thin as possible, and put it in boiling water to cook the noodles.
Brine: sliced onion and garlic, marinated in soy sauce for later use. Put aside the dough, you can make marinade, shred the cabbage for later use, heat the oil, quickly pour in the onion and garlic, quickly pour in the cabbage, stir fry, add salt and water for a while. When the cabbage becomes soft, add chicken essence and serve. Take out the noodles and pour the marinade, and you're done.
10: Chengde bean jelly
Residents of Chengde have been eating bean jelly for more than 300 years. People like to eat bean jelly, not only because it tastes delicious and can relieve 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, burns and injuries from falls, and clearing the poison of medicine, wine and food".
Friends who go to Hebei can taste the local food. There are many snacks in every place. Slowly clean it up for everyone. I like them!