Jinzhou Yali Shenzhou Taoxinglong Hongguo Cangzhou Jujube Hebei Xueqi Gaocheng Palace Noodles

JD.COM chestnut Zhao County Sydney Julu string red apricot Xuanhua white grape Zanhuang golden silk jujube

Hongxing Apple Mopan Persimmon Chengde Almond Wang Du Yang Jiao Spicy Cangzhou Jinsixiaozao

Julu Cangzhou winter vegetables leak "0 1" qi and blood of Luzhuo Julu.

Zhangbei Madingzhou Pig Tiger Skin Yellow Rabbit Wu 'an Goat Big Tail Han Sheep Hengshui Goldfish Shenze Xihe Meat Pie

Jinan Niuba Long Tail Chicken Sucking Sand Embroidering Quyang Stone Carving Qinhuangdao Shell Carving

Yishui Gu Yan Tangshan Ceramic Cizhou Kiln Chengde Woodcarving Back Hall Brush

Baoding fitness ball Jizhou jade carving staggered bridge fruit nuclear carving Wuqiang New Year picture Huanghua flower

Handan Congtai wine dam on naked oats Yangyuan for Buddha apricot longan grape Xuanhua Ying Ge mung bean.

Begonia Bali, Nostoc flagelliforme, Pteridium aquilinum, Mulberry Donkey Sibali, Garlic and Anping Cardamom.

Tricholoma in rice, small stone village, big sweet pepper, chicken sauce, dried pepper and gold tapestry

Zaoqiang Eagle Leather Buckle Leather Painted Snuff Bottle Gu 'an wickerwork Baoding huai mao pickles

Fenzhou ricewine Xulingzui Hengshui Laobaigan Jinzhou salty donkey meat Gaobeidian bean curd silk

Caohe donkey meat huoshao Baoding Chun Bu Lao Xin Ji leather

Theme introduction

There is jiaozi on the first floor of Handan.

A Basket of Oil jiaozi: As early as 1944, there was a dumpling shop with only one facade in Yuxin Street, Handan Town. The owner is Wang Jintang's brother from North Sucao Village, Handan County. In order to do business well, Brother Wang got up early and went to the market to buy fresh pork and seasonal fresh vegetables, mixed with ground sesame oil, excellent soy sauce and other seasonings, stuffed with soup stock, and carefully made with fine powder as skin. When you put a steaming jiaozi on it and take a bite, delicious oil and water will gush out. Regular customers call it "a basket of oil jiaozi". Decades later, the business of this jiaozi store is booming, and the taste of jiaozi is still the same.

Fangsheng preserved eggs (Hebei preserved eggs, preserved eggs)

Origin: Langfang, Hebei, China.

Variety: generally divided into two categories: hard heart and soup heart. Fangsheng preserved egg is between hard heart and soup heart, which has a unique style.

Features: preserved eggs are large and beautiful in color, with brown or amber jelly-like, translucent and pine pattern; Egg yolk is dark green or five-colored, with appropriate viscosity, delicious, cool and delicious, and quite distinctive.

Technology: During processing, fresh, large and high-quality duck eggs are carefully selected, made of quicklime, soda ash, tea and salt according to traditional processing methods, and stored in a large dragon vat for transportation.

Daming wubaiju sausage

Origin: Daming, Hebei, China.

Technology: fresh pig thigh meat, rib meat, hip meat and loin meat are the main materials, mostly lean meat; Casing is a clean and flawless pig casing; Accessories include stone seeds, Amomum villosum, essence, refined salt, sugar, pure sorghum wine and aged soy sauce. First, wash the meat, remove the blood, cut it into diced meat, add various seasonings and seasonings, stir well, leave it for about 3 hours, and then enema it after it tastes like meat. Each irrigation is about 14 cm, tied with hemp rope, and poured at the same time until the whole casing is filled, and then dried at constant temperature.

Features: the finished product has pure color, full sausage strips, uniform thickness, suitable fat and thin, mellow flavor, sweet and salty taste, soft, smooth and not greasy, and durable.

Dongling cake

Origin: Zunhua, Tangshan, China.

Features: its skin color is mainly red and white, but the stuffing and decoration used are different: the muffin is white, with three walnuts embedded in it, white sugar stuffing in it and pine nuts in the middle; The skin of rose cake is red, printed with 6 rose petals, and the filling is mainly white sugar and roses; Taishi cake has white skin, sesame seeds and bean paste; The skin of Longfeng cake is red, printed with dragon and phoenix patterns, and the stuffing is mainly white sugar, bananas and shredded roses; Hawthorn peach is peach-shaped, with red skin and green skin, and hawthorn is the main filling. In addition to the "Big Eight Pieces", there are also "Small Eight Pieces" and various styles such as Panlong Crisp, Lotus Crisp, Bergamot, Chrysanthemum, Persimmon Flower, Erlong Xu Tu, etc., which are unique in shape, gorgeous in color, crisp in taste, soft and delicious, sweet and sour, salty and spicy.

Shenze Xi he rou Gao

Origin: Shenze, Shijiazhuang

History: Shenze Meat Pie originated in Xihe Village. Its founder is Li Luoti of Xihe Village in the late Qing Dynasty, commonly known as Xihe Meat Pie. It is famous in more than 20 counties and cities such as Hengshui, Baoding, Renqiu, Shijiazhuang, Tianjin and Beijing, ranking first in Shenze's "Three Great Cuisine".

According to Li Xiqun, the third generation descendant of Xihe Meat Pie, Xihe Meat Pie was invented by his grandfather Li Luoti. According to the genealogical records, Lilio proposed that he was born in 187 1 late Qing Dynasty and worked in a rich butcher's shop as an adult. At the end of the year, he got a donkey meat. Because there are more people and less meat, he cut the donkey meat into fine grains, put it in seasoning, cooked it, added starch and sliced it to make meat. The Li family has been handed down from generation to generation, and the formula is secret and silent. It has been handed down for five generations.

Technology: Xihe Meat Pie takes mung bean and sweet potato starch as main ingredients, donkey meat, donkey oil and sesame oil as auxiliary materials, and various condiments as seasoning. The production method is to cut donkey meat into fine grains, mix starch, minced meat and oil, cook broth, put them in a pot and steam them with seasoning. It has the characteristics of bright red color, fragrant but not greasy, and is suitable for all ages. Local people can eat it without any seasoning, which is an essential place to entertain guests. At present, Xihe Lijiayou 14 households make Xihe meat pies, with a daily output of 4,000 Jin.

Tangshan honey inulin

Origin: Tangshan, Hebei, China.

Technology: more than a dozen processes, such as kneading dough, rolling skin, cleaning noodles, frying and moistening pulp.

Features: light yellow, shiny, fluffy in shape, sweet, crisp and soft at the entrance, oily but not greasy, not sticky, pure and fragrant in honey taste, similar to flowers.

Hebei persimmon

Origin: Neiqiu, Hebei, China.

Technology: including peeling, material selection, drying, setting, frosting and other processes. The key processes are drying and frosting. Because of different varieties, the drying methods are different: making persimmons, laying a mat on the roof or site, and drying peeled persimmons in the open air. To make persimmons and peaches, the peeled persimmons are tied into a string with fine hemp rope and hung on the clothes rack in the shed to let them dry slowly and naturally. Frosting is to cover the sun-dried semi-finished products in a clean jar for one day to make them sweat, and then take them out at night to disperse them, so that the cool breeze at night can dry the sweat, and the sugar in the sweat remains on the surface of persimmon to form a layer of white frost. In order to make the finished product frost evenly and fully, it is generally frosted for about 2 times.

Features: this product is finely processed, white in color, flexible in meat, sweet in taste and resistant to storage and transportation.

Tangshan ceramic

Origin: Tangshan, Hebei, China.

History: Tangshan ceramic industry began in Ming Dynasty. According to the customs of Luanzhou Chronicle in Qing Dynasty, during Yongle period in Ming Dynasty, "only Tangshan multi-cylinder kiln could make pottery pots and pans". At that time, there were only coarse pottery, and coarse porcelain began to appear in the late Qing Dynasty, and then slightly fine porcelain was produced.

Variety: products include tableware, tea sets, wine sets, bottles, plates and other daily-use fine porcelain and furnishings, with more than 500 kinds. Decorative methods are innovative, such as new color, spray color, golden eagle, golden eagle, crystalline glaze and so on. In addition, there are industrial porcelain, building sanitary porcelain and arts and crafts porcelain.

Features: Tangshan ceramics has the characteristics of novel modeling, colorful decoration, complete varieties and deliberate innovation.

Manufacturer: China Tangshan Ceramic Industry Company.

Awards: Industrial porcelain "Iron Cat" brand physical and chemical porcelain steaming won the national silver award. Arts and Crafts Porcelain won 1984 National Silver Award.

Quyang stone carving

Origin: Quyang, Hebei, China.

History: "Quyang County Records" records: "Huangshan has white stones since ancient times, which can be used as inscriptions, so the villages around the mountain are full of stonework." According to the existing historical research, as early as 200 BC in the Han Dynasty, Quyang stone carving has been used in the construction industry. There is a "dog tower" in the south of Quyang County. It is said that it was built by Liu Xiu, Emperor Guangwu of the Eastern Han Dynasty, to commemorate a righteous dog that protected him in a fire, and recruited local masons to build it. During the Northern Wei Dynasty (AD 386534), the art of Quyang stone carving reached a quite high level. At that time, Buddhism was advocated and temples were built all over the country, which also promoted the development of various Buddha statues in Quyang stone carving. Quyang stone Buddha statues are solemn and beautiful in shape, solemn and powerful in face, or kind and dignified, with smooth lines, and are still the main traditional stone carving varieties. During the period of 1953, more than 200 stone carvings, such as Buddha statues and King Kong statues, were excavated from the cultural relics unearthed in Xiu De Temple. On the basis of these statues, the titles and authors' names of Zheng Guang in the Northern Wei Dynasty (520-524 AD) and Tian Ping in the Eastern Wei Dynasty (534-537 AD) are engraved. It is found that the above authors are all from Quyang County. During the Tang and Song Dynasties, the art of Quyang stone carving became more prosperous, and its works spread to many parts of the country. In addition to the stone Buddha statues unearthed over the years, there are also Quyang stone carving animals, melons and fruits. In a temple in Xijiao Village, Quyang County, a white marble Buddha of the Tang Dynasty is still preserved. The Buddha statue is eight meters high, solemn in appearance, magnificent, pleated in clothes, clear and soft in lines, and extremely vivid.

Variety: There are more than 600 kinds of stone carvings, including figures, Buddha statues, melons and fruits, animals and other traditional works; There are also works with folk stories, myths and legends, and modern life as the theme; Can also undertake figures, statues, inscriptions, architectural decoration and other round carvings, relief products. No matter what kind of stone carving works, they are full of the charm of folk tradition and the breath of life.

Jizhou jade carving

Origin: Jizhou, Hebei, China.

Technology: Canadian jasper, deep emerald, hibiscus stone and flawless jade are used as raw materials, which are made by selecting and cutting materials, chiseling large blanks according to design patterns, proofreading for the second time, and then focusing on local carving and polishing.

Cuoqiaoguo nuclear carving

Origin: Sanhe, Hebei, China.

Features: novel design, exquisite carving, vivid image, small and exquisite, simple and elegant.

Zhuozhou Miyu

Origin: Zhuozhou, Hebei, China.

Features: white as jade, crystal clear, long and continuous cooked granules, fragrant smell and clear soup color; Although rice is worth summer, it will not rot for a few days. After drying and cooking, it will taste like new.

Jinzhou xian donkey meat

Origin: Jinzhou, Hebei, China.

History: During the Zhenguan period of Tang Dynasty, Wei Zhi visited his hometown elders when passing through Jinzhou. He saw a lot of donkey meat in his hometown, but the donkey meat in Chang 'an was made improperly and tasted bad. He taught the method of making donkey meat to a butcher named Meng. Meng also combined with local conditions, made a unique style of salty donkey meat, which was deeply loved by people.

Technology: Select fat and tender donkey meat 1 0kg, soak it in clear water for about1hr, take it out and dry it, cut it into 2-3kg pieces, put the pieces into a pot, add clear water, boil it with strong fire, remove foam, and add salt, cinnamon, angelica dahurica and fennel. Put a little nitrate into an iron spoon, light it with charcoal, tilt the spoon to dissolve it in the soup when it condenses, then turn the pot over once, press the meat tightly with an iron grate, cook it with slow fire for half an hour, stop the fire and remove the oil slick, and stew it for 6-8 hours until the meat is cooked thoroughly. Take out the cooked meat, cut it into strips when eating, and then cut it into pieces before eating.

Features: ruddy color, salty and palatable, rich in nutrition, it is a good accompaniment. Wait a minute.

Hejian donkey meat huoshao

Hejian city is located in the middle of the vast North China Plain. In ancient times, it was Hejian country, and it was named Hejian king in Han Dynasty. It was a vassal and later established a government. It is located in the traffic artery in the south of Beijing. After the Ming dynasty, it was the "imperial road" leading to all parts of the south. It is said that the width of this road is "eighteen bows". It has become a thoroughfare between the north and the south, commonly known as the first house in the south of Beijing. Therefore, various food cultures with North-South flavor developed here, especially in the late Qing Dynasty, when the chefs of the imperial palace returned to their hometown, they became folk and ate by craft. Therefore, there is a saying that "the river will turn if you want to eat."

After tasting all the delicious food in the world, Zhang said, "There is dragon meat in the sky and donkey meat on the ground." Since the last two dragons in Xia Dynasty were eaten and one died, only dragon slaying has been handed down, but donkeys have been bred for thousands of years, making people eat more. It's the best taste in the first world. The taste of donkey meat has long been liked by the ancients. Song Qi, a bachelor of Song Dynasty, passed by Luoyang and stayed with friends for a few days, singing, drinking and eating donkey meat. Finally, he became red-eyed, killed the donkey and stopped walking. There is a saying that eating donkey meat leads to longevity and drinking donkey soup is healthy. It can be seen that donkey meat is not only delicious, but also has a therapeutic effect.

Hejian fire has a long history: Emperor Taizong Li Shimin came to Hejian before he ascended the throne, and a scholar "killed donkeys and cooked donkeys" to entertain Li Shimin. After eating it, he even said: delicious; In the Qing dynasty, Qianlong went down to the south of the Yangtze River, passed by the river, and mistakenly lived in the folk for dinner. The owner had to put the leftover cake on the donkey meat and put it in a cauldron to heat it. After eating it, Ganlong praised it again and again. It took several generations to form the present shape and taste. There is a saying in Hejian: "I often go to the market for fear that I won't see the fire", which means the position of the fire in the eyes of ordinary people and everyone's love for this kind of food.

Baoding donkey meat huoshao

Originated in Caohe Town, xushui county City, Baoding City, it has spread all over Zhao Yan, and it is "dragon meat in the sky and donkey meat on the ground". Burning donkey meat is said to have originated in the early Ming Dynasty. Judy rebelled and came to Caohe River in xushui county, Baoding, and was defeated. The prince is dying of hunger. The soldier had an idea that he should follow the example of the ancients and kill the horse to eat. In fact, the so-called "donkey meat smells good, horse meat stinks, and you don't eat mule meat when you are killed." Horse meat is thick and not particularly delicious. But when I was hungry, I cooked the horse meat and roasted it with a local fire. I didn't know it tasted good. So later, the local people began to kill horses for the "horse meat fire", which was famous for being eaten by the emperor. But the good times didn't last long, not long, because it took horses to beat Mongols. Kyle here is not a dead horse cooked and eaten by fire, but a living war horse. Horses have become strategic materials, and of course they cannot be cooked and eaten by ordinary people. But what if you want to eat horse meat and burn it? So there is a substitute-donkey meat. Donkey meat fiber is more delicate than horse meat, and it is pure, thin and not fat. It has been a good dish since ancient times. Moreover, Baoding area belongs to the central Hebei plain, which is rich in aquatic plants and is most suitable for raising donkeys. There are two kinds of donkeys in Hebei, one is the Bohai donkey along the coast, and the other is the Taihang donkey in the mountain plain. The donkeys in Baoding are generally Taihang donkeys, and another donkey fire-Hejian donkey fire is Bohai donkey. Comparatively speaking, Taihang donkey is more delicious than Bohai donkey. So under various international conferences, donkey meat fire was born.

Cangzhou "Jixingbai" Straw Weaving

Mainly produced in Jixing Town, it is a hand-woven handicraft with local wheat bran as raw material. Moderate elasticity, enduring, durable, known as "promoting goose white, not dying from beauty", is the best semi-finished raw material for processing straw hats, top hats, children's hats, tourist hats, fruit baskets, flower baskets, vegetable baskets, jewelry boxes, sofa cushions, doormats, wall hangings and other daily necessities and handicrafts. Production began in the17th century and was exported in the early19th century.

Baoding huai mao pickles

According to the records of related resources, Huaimao Sauce Garden was opened in the 10th year of Kangxi in Qing Dynasty (A.D. 167 1), and has been in production and operation for more than 320 years. Sweet noodle sauce is known as one of the "Three Treasures in Baoding", with an annual output of 8,000 tons, ranking first in the country in sales volume, and is now recognized as "China's time-honored brand" by the Ministry of Commerce.

The pickles produced by Huaimao Sauce Garden have excellent materials and special pickling technology, forming a unique flavor of "huai mao pickles". According to legend, in the 29th year of Guangxu reign in Qing Dynasty (A.D. 1903), Empress Dowager Cixi and Emperor Guangxu visited Xiling and tasted Huaimao pickles when passing through Baoding, which was called "Taiping Cuisine". There are more than 40 varieties in huai mao pickles, among which assorted pickles, pickled melons, shredded pickles, lettuce in sauce, three kernels in sauce, cucumber in sauce, candied garlic, shrimp and melon in oil are all famous products. The block shape is neat, the silk strips are even, the color is bright, the texture is tender and crisp, the taste is delicious and sweet, and the sauce is rich.

Baoding fitness ball

Baoding fitness ball, that is, Shouxing brand iron ball, began in the Song Dynasty and has a history of 800 years. It is a precious tribute of Ming and Qing dynasties. This product can make a crisp and pleasant sound, which is called "male and female" ball and is a traditional national product. Antique, elegant and generous, it has the functions of strengthening the body and prolonging life, and is suitable for all ages. It is a fine gift for relatives and friends, and is called "the East". It is not only a medical and health care instrument, but also has high ornamental and collection value.

Baoding is not old.

The folk song "Three treasures in Baoding, iron ball noodle sauce never grows old in spring" has been circulated in Baoding for more than 300 years. (See Baoding Fitness Ball for the introduction of iron balls and Baoding Huaimao pickles for the introduction of noodle sauce. Spring planted in Baoding is not always a leafy vegetable for pickling, but it belongs to mustard with a knot in its head, but its fleshy roots are small and its petiole is long and round. After salting, no matter how long it is stored, it can keep green, tender and crisp, and has a unique flavor. Winter and spring are rare.

Xinji leather

Xinji leather industry has a long history, which began in Ming Dynasty and flourished in Qing Dynasty. Known as "Xinji fur is the best in the world", it is the largest fur distribution center and commercial port in China history. Now a relatively complete leather industry chain has been formed, including leather fur, leather clothing, luggage and leather goods, fur processing, leather chemical industry, leather machinery and so on. Since the reform and opening up, Xinji leather industry, a traditional advantage industry, has developed rapidly and become the largest characteristic pillar industry in the city. It is the largest production and marketing base in China and exported to dozens of countries and regions such as Russia, Japan, South Korea, North America, Europe and Central Asia. More than 6 million pieces of leather garments are exported every year, and nearly10 million pieces of sheepskin garment leather. The annual sales of chamber of commerce enterprises is more than 6 billion yuan, and the export earnings are 380 million US dollars.

Zhaozhou Li Xuehua

As early as the Northern Wei Dynasty, Sydney was a local product that paid tribute to the imperial court, and it has been cultivated for more than 2,000 years.

Sydney is characterized by crisp pulp and sweet juice. The sugar content of fruit juice is 1 1- 15%, and it also contains a lot of nutrients such as protein, fat, fruit acid, minerals and vitamins. It can also be processed into canned pears, preserved pears, pear juice and other industrial foods and drinks with different flavors. The content of Sydney is also high.

Zhaozhou Sydney sells well all over the country, and is exported to Japan, Malaysia, Singapore and other countries and Hong Kong and Macao. Zhaozhou Sydney was named "High-quality Agricultural Products" by the Ministry of Agriculture, Animal Husbandry and Fisheries, and won the first prize in the National Fruit Quality Appraisal Meeting from 65438 to 0985.

Li Shizhen's Compendium of Materia Medica in the Ming Dynasty described that "Sydney tastes sweet and cold, slightly sour", which has the functions of "clearing heart and moistening lung, facilitating defecation and relieving pain, eliminating epidemic, slicing and burning, and relieving pain". Modern medical research shows that Sydney can produce body fluid to quench thirst, stimulate appetite, promote digestion, eliminate phlegm and dispel wind, sober up and relieve sore poison. Sydney paste and pear syrup made from Sydney, Fritillaria cirrhosa, honey or crystal sugar have obvious curative effects on acute and chronic bronchitis. Sydney is a fruit for adjuvant treatment of hepatitis, cirrhosis, hypertension, coronary heart disease and other diseases. Therefore, Xuehuali is known as "the famous fruit in China" and "the best pear in the world".