Hebei cuisine is also known as Hebei cuisine, which is characterized by simplicity and effort, and is natural and wonderful. Hebei cuisine includes three major schools, the northern Beijing style cuisine represented by Zhang Cheng, the Jingdong style cuisine represented by Tangshan Qinhuangdao, and the southern Beijing style cuisine represented by Baoding, Shijiazhuang, Xingtai, Hengshui, Handan, etc. The finished products are brightly colored and Beautiful, salty and fresh, with three main aromas: sauce, strong and light. Let’s take a look at the top 10 “alternative delicacies” that Hebei people love to eat. They are considered delicious by locals but difficult for outsiders to accept.
1. Xihe Meat Cake
Shenze Xihe Meat Cake originated in Xihe Village, Shenze County, Hebei Province. The founder was Li Luoti from Xihe Village in the late Qing Dynasty. It is commonly known as Xihe Meat Cake. , Xihe meat cake uses mung bean and sweet potato starch as the main ingredients, donkey meat, donkey oil, sesame oil as auxiliary ingredients, and a variety of condiments as seasonings. The production method is to cut the donkey meat into fine pieces, mix the starch, minced meat and oil together with the old meat soup, put it into a basin, add seasonings and steam it. It has a bright red color, fragrant but not greasy. It is suitable for all ages, and locals can eat it without any condiments. It is an essential local delicacy for entertaining guests. Foreign diners may not be used to this taste for the first time, but they will get used to it after eating it a few times.
2. Donkey Rolling in Chengde
The practice of Donkey Rolling in Chengde has a long history. It is said that the Empress Dowager Cixi praised it after tasting it and named it Donkey Rolling. Chengde Donkey Rolling is very unique. Hebei's specialty snacks use yellow rice as the main material and cooking methods. Donkey Rolling, also known as bean flour cake, is one of the ancient snacks in Beijing. In the south, it likes to call it Ma Rolling. Its raw materials are made of Steam the yellow rice noodles with water. This snack is considered a delicacy by locals, but its taste is difficult for outsiders to accept.
3. Cangzhou hot pot chicken
Cangzhou hot pot chicken is a traditional dish with full color, flavor and flavor, belonging to Hebei cuisine. This dish originated from Cangzhou City, Hebei Province. Made with vegetable chicken, tomatoes, bean paste, garlic, aniseed and chili. The main representative of the hot pot is chicken, which tastes spicy and fragrant. When eaten, it is served with vinegar, garlic, sesame sauce and other auxiliary ingredients. It is rich in flavor and has an incomparable aftertaste. Sichuan Cangzhou Spicy Hot Pot Chicken is a combination of spicy hot pot and chicken recipes made by the older generation. . After many years and generations of people gradually adjusting the production process and taste adjustment of spicy hot pot chicken technology, it gradually evolved and developed to form today's Cangzhou hot pot chicken. This delicacy is very spicy. If you can't eat spicy food, you won't be able to enjoy it.
4. Funing Laomao Meat
Funing Laomao Meat was founded in 1871. In its more than 100 years of history, it is famous for its fresh color, fragrant taste, cleanliness and antisepsis. In Jidong, it has become a famous local cooked food in Funing. Funing Lao Mao Pork is named after the nickname "Lao Mao" of the founder Wang Xifu. It is brown in color, clean in texture, elastic, deep in flavor, tender but not sticky, fragrant and smooth, has a mellow smoke flavor, does not attract flies or rot in the sun, is durable in storage, easy to carry, and does not deteriorate when air-dried. This delicacy is also regarded as a delicacy by locals, but foreigners are not used to it for the first time and need to eat it several times to get used to it.
5. Sheep Intestine Soup
Sheep Intestine Soup is now a more elegant name. In the past, it was called Sheep Intestine. The pronunciation in Cangzhou dialect is "Yang Intestine-E". Cangzhou is located in North China. In the eastern part of the plain, the Hui people are a major ethnic group here and have developed many delicacies. The Cangzhou snack sheep intestines is a representative one. This delicacy has been recorded as early as the Guangxu period of the Qing Dynasty. Because of its delicious fragrance, meat and not greasy, The color is bright and milky white, so it is regarded as a good product. Out-of-town diners still can't accept the strong smell when eating it for the first time. Just like drinking spicy soup, they have to get used to the strong peppery taste. It's the same with sheep intestine soup. They have to get used to a little bit of the smell, just get used to it. .
6. GeZha Cake
GeZha Cake is a delicious traditional snack originating from Guaigu Tong, Yangyuan, Hebei Province. The baked pancake is a translucent round pancake with a golden color and a greasy luster. When eaten, it is crispy, crispy, fragrant, sweet, unique and extremely delicious. Yangyuan people call "Crisp Rice Cake" "Gezha". Because it is thin and crispy, it is named "Gezha Cake". During the Xianfeng period of the Qing Dynasty, Li Zengguang, a native of Yangyuan who served as the prefect of Binzhou, offered this cake to the Qing court. It was praised by the Empress Dowager Cixi and became the royal food of the palace.
7. Pink pigeon
Pink pigeon, more commonly known as pigeon, is the name of a food in Qinhuangdao City, Hebei Province. The so-called pink pigeon is made of mung bean noodles. In the pot, the round and thin pancakes - pink pigeons, a specialty of Qinhuangdao, are made. They can be stewed, stir-fried, fried or steamed, and are very good for health. It is sold in supermarkets, markets and villages in the four districts and three counties of Qinhuangdao, and is very common. It can be used to make traditional delicacies such as spring rolls and Qianzi. It can also be fried or fried, which is very delicious. It is said that the Empress Dowager Cixi was so impressed after eating this snack that she made a dish of pink pigeon in the imperial dining room. After Cixi tasted it, the eunuch wanted to continue serving the food. Cixi said: "Put this". Since Cixi was a Manchu, the pronunciation of "Put this" is " "Pigeon" has been passed down to this day, so it is called "Pigeon".
8. Yutu Lotus Leaf Chicken
Yutu Lotus Leaf Chicken was originally called Huaji. It is a local specialty snack. After it was introduced to Chengde, it was made from Chengde’s unique Ligong loess. It is made from Rehe spring water and lotus leaves in the lake, hence the name "Royal Lotus Leaf Chicken". The Yutu Lotus Leaf Chicken is delicious, especially the unique, light fragrance of lotus leaves, which will whet your appetite and leave you with a long aftertaste.
9. Gucheng Bacon
Gucheng Bacon has a long history. It is carefully processed with fresh pork and beef as raw materials, adding dozens of medicinal materials and condiments. The bacon is brownish red in color, with rotten skin and tender meat, consistent inside and outside, fat but not greasy, thin but not tooth-filling, and has a mellow taste. It has the functions of appetizing, dispelling cold, digestion and health care. Gucheng bacon is not only famous in the county , it is also sold well in Hengshui, Shijiazhuang and other surrounding cities, becoming the first choice for banquets and gifts. Locals like the taste of this delicacy, but for out-of-town diners who eat it for the first time, many cannot accept the taste of various seasonings.
10. Jizhou Braised Cake Jizhou Braised Cake is a traditional pasta snack in Hebei Province. It is bright yellow in color, soft in texture, non-sticky and mellow in taste. On the second day of February every year, people in Jizhou have the custom of eating braised cakes, which symbolizes that there are no insects in the dry fields. This common and extremely common popular food has a long historical origin in Jizhou and contains profound cultural heritage. The cultural accumulation and little-known stories are still passed down to the world today.