Yongnian District is located in semi-humid and semi-arid areas, with a continental monsoon climate in warm temperate zone and convenient transportation advantages. So, what specialties did you know about Xie Yongnian? Next, I collected what Handan has for your reference only.

Handan Yongnian specialty Yongnian garlic

Yongnian garlic is one of the famous specialties in Hebei Province. It has a long production history and concentrated production areas, and is used to being called Guangfu garlic. As it is mainly produced along Fuyang River, especially in Nanyan Village, Yongnian garlic is generally called Yancun garlic. Yongnian garlic is characterized by large garlic head, thin skin, fat petals, fine meat, delicious taste, spicy and sweet, rich garlic juice and sticky, and has always been regarded as a superior condiment, which can be eaten raw and cooked. It can be seen at various banquets and family lunches. In the urban and rural catering industry in southern Hebei, garlic is a must. There is a saying in northern Hebei that "eating noodles does not mean eating garlic for nothing".

Garlic, one of the four spicy vegetables, originated in Gao Shuang, which has a dry climate in western Asia. Han Dynasty was introduced to China, Yongnian County in Ming Dynasty. At that time, the "west eight Gate" built in the area from Xiyan Village to Nanyan Village enabled the Fuyang River to be irrigated by itself. In addition, the "downhill" soil is fertile, with strong fertility and water retention, which provides superior necessary conditions for garlic production. It has been planted for more than 500 years and is a specialty of Yongnian vegetables.

Yongnian garlic is not only edible, but also has high medicinal value. The so-called "garlic detoxifies five poisons", garlic can not only sterilize, but also has a unique effect on acute and chronic enteritis. In recent years, scientific research has found that moderate consumption of garlic can lower cholesterol, prevent and treat hypertension and enteritis, and inhibit the occurrence of cancer cells. Garlic is rich in allicin, organic germanium, selenium and superoxide dismutase (SOD), which is higher than other producing areas. Its garlic juice is thick, pungent and fragrant, and the garlic paste remains unchanged overnight; Although garlic is small, it is large and even, which is the traditional "468" petal of white garlic. Processed salted garlic rice and dehydrated garlic slices (grains) are exported to many countries in the world and are deeply loved by customers.

Yongnian vegetables

The production scale is 40,000 hectares, the total output is 2 million tons, the total output value is 65.438+0.9 billion yuan, accounting for 56% of the total agricultural output value of the county, and the profit and tax are 500,000 yuan. Covering 72,000 farmers and more than 100 processing enterprises. There are more than 20 large transportation organizations/KLOC-0, with more than 4,000 transportation employees, which have been registered.

Donkey meat sausage

The "donkey meat sausage" in Yongnian County originated in the late Qing Dynasty and has a history of nearly a hundred years. It is a traditional snack handed down to this day and a local specialty in Yongnian County, Hebei Province.

There is a saying in China that "there is dragon meat in the sky and donkey meat on the ground". Donkey meat is regarded as a superior product because of its high quality and delicious taste. Yongnian "Donkey Sausage" is made of the best donkey meat, chopped into minced meat, added with mung bean powder, sesame oil and broth, poured into donkey meat casing, tied into small bundles, cooked and sterilized at high temperature, and finally smoked with fruit trees. Therefore, Yongnian "donkey sausage" is also called "donkey enema". Donkey sausage is nutritious, delicious and has a long aftertaste, which is favored by consumers.

Yongnian County Catering Service Company is a state-owned enterprise which mainly produces and sells donkey meat sausages. It has the largest donkey meat sausage workshop in the county with advanced equipment and strong technical force. On the basis of traditional technology, after years of research and transformation, the company has formulated the production standard of donkey meat sausage. The donkey meat sausage produced is well-processed and pure in taste, and has been designated as a reception product by Handan Municipal Government. "Lin Mingguan" brand produced by Yongnian County Catering Service Company and? River brand sausage is recognized as authentic Yongnian donkey meat sausage.

Guangfupai donkey meat series

Handan Guangfu Food Co., Ltd. (formerly Yongnian Crisp Fish Factory) has launched a series of donkey meat products according to market demand and local characteristics, including donkey meat with spiced sauce, refined eight treasures of donkey, donkey intestines, donkey tendons, donkey intestines and other products. This product is made of traditional ingredients, strict quality control, fresh donkey meat and donkey water as raw materials and precious seasonings. The product is delicious in color, not greasy after long-term consumption, and can be used in all seasons. After high-tech sterilization, the shelf life is as long as ten months, which is the best gift for home travel and giving to friends.

"Guangfu" brand donkey meat series products won the title of "Quality Products in Hebei Province" on 1999. Products sell well in Hebei, Henan, North China, Northeast China and other provinces and cities, and now they have sold well in the southern market and are well received by consumers.

Lv You sesame seed cake

Yongnian County Catering Service Company is a state-owned commercial enterprise which mainly produces donkey meat sausages. Donkey oil biscuits are produced with the appearance of donkey sausage. They originated in the late Qing Dynasty and have a history of nearly a hundred years. They are local snacks in Yongnian County, which is exclusively produced by Yongnian County Catering Service Company Hotel Building. Donkey oil biscuits are deeply loved by consumers in Yongnian and surrounding cities and counties because of their crispy and delicious taste, rich nutrition and excellent quality. Yongnian county catering service company building hotel has large-scale donkey oil biscuit production equipment and strong technical force. Donkey oil biscuit is made of refined flour, high-grade donkey oil and various condiments by frying and baking. In the past two years, on the basis of traditional technology, they readjusted the production formula of donkey oil biscuits through research and transformation, making them more suitable for the taste needs of modern consumers, with a daily sales volume of more than 4,000 copies and becoming the main food for consumers' daily life and banquets.

Guiyue brand elbow is a special product in Guangping County with a long history. It is very different from other four-fold elbows in terms of manufacturing technology and flavor. Cut into full plates, such as flower patterns, with exquisite materials, tender meat, rich nutrition and unique color, taste and shape. This product is delicious when cooked, thin but not stuffed, soft and palatable, and is processed with various precious condiments such as lean pork, star anise, Amomum villosum and hawthorn. There are many kinds of products, which are salty, spicy, sweet and fragrant. They are carefully made by traditional techniques, sterilized at high temperature and kept fresh in vacuum at room temperature for 6 months. Their color and taste are as good as ever, and their fragrance is not greasy. It's a high-grade gift for drinking, traveling at home and giving to relatives and friends. They are suitable for all ages and are really delicious food.

Laosu mutton soup

Laosu mutton soup was founded by Su Zhenxing, a native of Caocun, Handan City. The founder was 1987. Because of the surname Su, mutton soup got its name.

The original mutton soup kitchen was two small houses built next to the old bridge in the east section of Lian Fang Road. Later, due to road construction and bridge demolition, it was rebuilt on the south side of Yingbin Bridge on Yingbin Road, and moved to the current site on 1999, north of the east section of Yingbin Road. Laosu mutton soup has been adhering to the principle of honesty for more than ten years, paying attention to the real materials, and has strict requirements at every stage from feeding to production, so as to adhere to principles, be inexpensive and make people feel comfortable and at ease. Therefore, people from other provinces and cities, such as Beijing and Tianjin, not only won the love of Handan folks, but also came here. When many people in Handan entertain friends from other places, they will also let them try one of Handan's major features-Laosu mutton soup.

The most distinctive feature of Laosu mutton soup is soup, which is made of pure sheep bones and boiled in a large pot. It has the characteristics of fragrance, strong but not greasy, no bad taste and no miscellaneous taste. The meat in the mutton soup is pollution-free amniotic fluid slaughtered that day. It is clean and hygienic, and the meat is crisp and rotten. The soup and meat complement each other, which not only has excellent taste, but also has the health care functions of strengthening the body, supplementing calcium and benefiting qi. Mutton soup with ancestral old locust tree and sesame seed cake is memorable.

Lin Ming Guan pai donkey meat sausage

Lin Mingguan brand donkey meat sausage originated in the late Qing Dynasty and has a history of nearly a hundred years. It is a traditional snack and local specialty in Yongnian County, Hebei Province. Donkey meat is regarded as a superior product because of its high quality and delicious taste. Yongnian "Donkey Sausage" is made of the best donkey meat, chopped into minced meat, added with mung bean powder, sesame oil and broth, poured into donkey meat casing, tied into small bundles, cooked and sterilized at high temperature, and finally smoked with fruit trees. Therefore, Yongnian "donkey sausage" is also called "donkey enema". "Donkey sausage" is nutritious, delicious and has a long aftertaste, which is favored by consumers.

Beiyancun rice noodles

Beiyancun vermicelli processing factory has a history of more than 500 years. From the appearance, the processed vermicelli looks like a jade plate, as thin as cicada wings, crystal clear and undulating. After soaking in water, it becomes a plant handkerchief, white, soft, smooth and translucent, which is twisted around in your hand; Cut into thin strips, mix with seasoning, take a bite, and sigh three times: "This thing should only be in the sky, but it can be smelled several times on earth!" Enjoy a high reputation at home and abroad.

Vermicelli (made of soybean or sweet potato starch)

Yu Yongnian and Jize counties. It is made of local specialty mung bean. It is translucent and round, with a diameter of 40 cm. Thin as paper, white and bright, smooth in texture, tough and chewy, fragrant and delicious, and pure in taste. It can be eaten hot, mixed with cold or made into soup. It is the best table wine in summer. Mung beans are big and green, suitable for processing into vermicelli, vermicelli and bean jelly.

Yongnian gourmet rice Hu Li Gao

Also known as sugar-coated haws, it is made by stringing wild fruits with bamboo sticks and dipping them in malt syrup, which quickly hardens in the wind. Sugar-coated haws are sweet, sour and delicious, suitable for all ages. They are not only delicious, but also very beautiful. Hongshan plants are arranged on bamboo sticks according to size, and the outside is covered with crystal clear syrup. People who sell candied haws often hang candied haws on special sticks, like a small tree full of fruits, which is really attractive.

Whenever candied haws are mentioned, many people can recall their childhood, and the sour and sweet taste is still fresh in their memory. It is a traditional snack in Yongnian. Sugar gourd is suitable for all ages. They have the functions of appetizing, caring skin, increasing intelligence, eliminating fatigue and clearing away heat.

Boiled vegetables

Also known as cauldron dish and braised dish, it is a special dish in southern Hebei and western Shandong, including Yongnian. It is often used in weddings, wedding banquets, or three-day celebrations for newly-born children. It is a favorite dish among relatives, friends, neighbors and neighbors. Because it is cooked in a cauldron, some places are directly called cauldron dishes.

The main materials are: pork, kelp, vermicelli, day lily (day lily), auricularia auricula, fried meatballs, coriander (yán cuì), onion, triple oil (soy sauce, sesame oil, rice vinegar) and so on.

Zhang Guan

Palm irrigation, called Bagao in Beijing, is made of buckwheat flour. Yongnian's brown irrigation is the most famous, and Dongyangzhuang is the best brown irrigation in Yongnian.

Eat cold, cut into small pieces, then cut the small pieces into thin slices with long ends and thick middle, put them in a bowl, pour the juice mixed with sesame sauce, soy sauce and good vinegar, and then pour mustard, pepper or minced garlic.

Flowers cake

It is a kind of pasta that we Yongnian people must make for steaming steamed bread in the New Year. Because it is shaped like a flower, and it is also made of a big red date with a lot of meat, it is called "jujube cake".

Jujube cakes have a variety of shapes, with flour as a round chassis, striped edges as patterns, covered with a layer of red dates, and a lace surface slightly smaller than the first layer, which can be used as auspicious ornaments with different meanings.

Some people say that they want to eat flower cakes on the first day of school, which means that they are prosperous every year. Others say that they go back to their parents' home to bring home gifts for their daughters on the second day of school, which means the same thing. Moreover, flower cake is also one of the offerings of Chinese New Year sacrifice.

Buckle bowl

Also known as Eight Bowls, although there are buckle bowls in many parts of the country, Yongnian buckle bowl is also a must. Buckle bowl is generally used to entertain relatives and friends at weddings and funerals, including crispy meat buckle bowl, mushroom buckle bowl, crispy chicken buckle bowl and so on. Generally, it is fried first and then steamed. At the moment of boiling, the aroma is overflowing, which makes people unforgettable for a long time!

Daohuaxiang

The fragrance of rice flowers is believed to be the deepest memory of many people's childhood. When I was young, we watched a middle-aged uncle stick the burnt rice cake around the pot where the rice flower collapsed in the cold wind. Every market or temple fair, there is always a peddler carrying a burden or blowing a dustpan around his neck to sell rice flowers.

Nowadays, it is rare to see the fragrance of rice flowers in the street. I wonder if children will know what rice fragrance is after many years?

Coil steaming

Choose the best lean meat, chop it into minced meat, add seasoning and minced onion, ginger and garlic, spread it on a thin egg cake, wrap it around it, steam it in a cage, cool and solidify it into a rectangular block, and then change the knife and cut it into strips or sheets.

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