Hada fire, also known as thick stick fire and fire, has a history of more than 200 years in Chifeng. It is shaped like a small round box closed up and down. The production method is quite special, mainly mixing flour with salt and alum, adding butter and sugar, kneading repeatedly, then pressing it with a barbell to be firm, putting it into a mold and baking it in an oven. Features are not afraid of extrusion, freezing, sun exposure, mildew and deterioration. It can be put in a car, on horseback or in a wallet. Therefore, people who have been to Hada Street in the old days should put a bag of "fire", or travel far away to satisfy their hunger, or give gifts to relatives and friends, which is convenient and affordable and is well known. Sandwich-to-sandwich is a special kind of food, which is sandwiched in sesame cakes with bacon. It tastes crisp and delicious. It is very convenient to buy a few when eating, and it is also a popular food that everyone likes. Since Su Wenyu founded "Fu Shenglong" store across the street on 19 17, Chifeng has gradually become famous across the street. Sandwich originated from a kind of "fork-shaped biscuit". The difference between this kind of sesame seed cake and ordinary sesame seed cake lies not only in the dough mixing and production technology, but also in taking it out of the hanging furnace, putting it on an iron fork and baking it with low fire. The baked wheat cake made in this way is crisp outside and tender inside, which has a special flavor. I am also very particular about the bacon. I chose more than a dozen ingredients to taste, which is fragrant but not greasy. In 2003, "Fuxing Building Across the Street" was recognized as "China Famous Point" by China Cuisine Association. Cylinder-furnace sesame seed cake is a sesame seed cake made by burning a cylinder with a stove, so it is called cylinder-furnace sesame seed cake. Making food in jars is a very unique method. It makes use of the smoothness, temperature and thickness of the jar, and the baked sesame seed cake is not sticky or slippery, and tastes fragrant, crisp and crisp. The making method of this kind of sesame seed cake is very temperature-conscious, because the pot is concave, and the cold or hot sesame seed cake will slide down. Crock baked wheat cake is round, with flower eaves, and the size is similar to that of the current baked wheat cake. Hada cake Hada cake is a unique flavor food in Chifeng. Hada cake came out by accident. About and red bean paste years ago, when the pastry chef in Chifeng was making Nansha cake and red bean paste cake, the chefs thought of a way to roll out the noodles and wrap them in crispy sugar pancakes, which was particularly popular. Chifeng's major restaurants have produced them one after another, and they became famous for a while. Hada cake is a kind of "cake" similar to snacks, which is expensive and has the characteristics of falling into the ground and crushing, not chewing in the mouth, crisp and sweet. Cutting the cake is sticking the cake. The steamed sticky cake is a lump, which must be cut off piece by piece when retailing or eating, so it is called "cake cutting". The southern part of Chifeng is dry, and the yellow rice produced is sticky, so the sticky cake made is "hard" rather than "loose". The steamed sticky cake is golden in color, with red kidney beans and big red dates, which is good in color, fragrance and taste. Bean bags are divided into sticky bean bags and stupid bean bags according to different raw materials. Made of yellow rice and kidney beans is called sticky bean bag; It's called stupid bean bag, which is made of millet or millet and kidney bean or red bean. Whenever the Spring Festival comes, every household is busy rolling noodles and preparing all the food for the first month. Mongolians eat tofu, which they learned from the Han people, but they eat differently. No matter whether the noodles are sticky or not, Mongolians should stir-fry them before fermenting them. The bean bags made in this way are moderately sweet and sour, while Han people generally don't fry noodles, so they are not sweet to eat. Before the fifteenth day of the first month of each year, Mongolians still have the habit of giving gifts to each other. This gift is mainly bean bags, ranging from ten to more than twenty, with a paper bag "Boleg" (auspicious meaning) inside. Farmers in rural Chifeng eat food that is not available elsewhere. Its preparation method is: add a handful of soybeans to a bowl of millet and a half bowl of dry rice (which doesn't bloom), add water by hand and grind it into foam, then boil the water, add foam, adjust it to be neither thin nor thick, and cook it. This kind of porridge is not only sweet and delicious, but also nutritious. Because millet and soybean are rich in protein and sugar, which are easy to digest and absorb, they are good health products. Keqi naked oats in the north of Keqi and other places are rich in naked oats. Naked oats are rich in fat and protein. Naked oats noodles can be made into naked oats seeds, bird's nest, noodles and so on. Steamed and served with gravy, very delicious. Mongolian bean jelly was originally a snack in the Qing Dynasty. During the Kangxi period, Princess Heshuo Duanjing married Queen Harqin, which was first introduced to the local upper-class Mongolian families as a cold food to cool off the heat, and then introduced to the people. As an elegant thing, it was also called "Mongolian bean jelly". The local Han people also eat bean jelly, but it is made of starch. "Mongolian bean jelly" is made of buckwheat, which is kneaded and weighed, mixed into paste with clear water, boiled in a pot, taken out when it is thick, and spread on curtains and chopping boards for cooling. When eating, use a thin piece of iron to pierce obliquely, scrape it down layer by layer, then turn it into a long strip, tremble and be translucent in a bowl, pour soy sauce, vinegar, sesame sauce, shredded onion, mustard and other seasonings, and point one or two drops of sesame oil. Mongolian bean jelly is rich in flavor, bright in color, cool and delicious, and has a refreshing buckwheat noodle flavor, which makes people drool at first sight and is a good summer product.