How about dining In Hebei? Hebei cuisine has roughly three assortments due to its diverse geography - Middle and South food, East Coastal Sea Food and Chengde Summer Resort Royal Cuisine. The Middle and South Hebei food is the most typical of Hebei local food, which is mainly based upon Baoding cuisine. It boast a wide choice of raw materials and make use of mountainous wild game, fish from Baiyangdian, shrimps and crabs. The dishes taste strong and savory and are always served with soup.
Chengde Summer Resort Royal Cuisine was originated from the royal food and the local Chengde dishes. East Hebei Seafood Cuisine is based on Tangshan cuisine and Qinhuangdao, and is well known for using fresh seafood as its basic ingredients.
Hebei cuisine has a long history and unique flavors. Special dishes include Raoyang Mixed Noodles, Tangshan Honey Twist, Baoding Majia Laojipu Braised Chicken, Yecheng Palace Noodle, Baoding Huaimao Pickles, Bohai Prawns, Qinhuangdao Sea Crab, Baiyangdian Songhua Egg, etc In addition, there are special products such as Cangzhou Golden Silk Jujube, Zhaozhou Snow Pear, Xuanhua White Milk Grape and Tokyo Chestnut.
Nansha Cake
Nansha cake is made from refined white noodles, white sugar, vegetable oil, alfalfa, peach kernel, sunflower seeds, green red silk and other raw materials. At that time, the Emperor's Kitchen of the Qing Dynasty Emperor ordered a large number of Nansha cakes to be used as dry food for the Mongolian kings, because this kind of pastry can be stored for a long time and easy to carry.
Sheep scorpion
Sheep scorpion is a traditional food for Hui people. It gradually became popular in
Beijing and has been flourishing ever since. Some people have never eaten mutton, but have a crush on sheep scorpions. They can occupy a place in the fiercely competitive
Beijing food and beverage market, which shows how attractive the sheep scorpions are. After eating lamb and then eating it, it is definitely the best nourishing dish in autumn and winter.
Iron plate crabIt is a small crab peculiar to Beidaihe. It is specially drilled in the sand and has a slender body. There are two small circles at its two corners, exactly like two eyes. Its meat taste is fresh and moist, the amount of crab yellow is large, the fat is rich and rich, and the food is refreshing to the spleen and stomach. The main restaurants are braised and stewed.
Guobao Meat
Guobao Meat is a famous Northeast dish pioneered by Zheng Xingwen, the founder of Harbin Daotaifu cuisine. It has a history of over 100 years. The method is to marinate the pork tenderloin slices, wrap them in frying pan and fry them until golden brown, and then stir-fry. The finished dish is golden in color, crispy in the outside, tender and sour in taste, sweet and sour, plus the characteristics of not being too greasy to eat.
Halal Mung Bean Cake
Halal Mung Bean Cake originally originated from Shanhaiguan, Qinhuangdao. It is mainly salty and fresh, and it is a steamed food. The
Huiji Mung Bean Cake is specially processed with ancestral secret recipes. Today, this food has swept the streets of
Qinhuangdao.
Flowers Rose Cake
The flower rose cake is a proud work of the Qianlong Imperial Chef. He is very fond of Qianlong's taste. He often rewards the Prince with the flower rose cake. It is not greasy at all, it is sweet and tender, and delicious.
Bang Bang Chicken
Bang Bang Chicken is a Chinese special dish and belongs to the cold dishes in Sichuan cuisine. The taste is "weird", and all the flavors are hemp, spicy, sour, sweet, fresh, salty, and fragrant. Select chicken breast and chicken leg, cook in fresh soup, knock loose meat, shred into shredded chicken, and drizzle. It is characterized by spicy, salty and delicious taste, and chicken silk is tender and refreshing. During the cooking process, the chicken is beaten with a small wooden stick to make it soft.
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