1, a traditional dish of Shijiazhuang Hua Restaurant in Bailong River, cuts the whole crucian carp clean, scalds the fish scales with hot water, takes hot oil from the cross knife pot until the onion and ginger are fried thoroughly, and stews the milk soup or broth and various auxiliary materials in the crucian scallops until the egg white is cooked, so that the image of Bailong floating in the soup is fragrant, tender and delicious.

2. Gaocheng Palace flour, essential oil and refined salt

The raw materials are made into thin strips by a unique process, which are smooth, shiny, white and uniform in thickness. Pick it into a bowl, half soup and half noodle soup, it's delicious. It is not only a staple food, but also especially suitable for sick women. It is hand-made, so it is fireproof, rotten, delicious, simple and nutritious, and is well received by domestic and foreign markets.

3. The shape of Shijiazhuang braised chicken is that its legs are bent and its breast wings are golden yellow. The chicken is tender, soft, and has a deep taste, mellow and rich; Meat is easy to debone and shake powder, and it is easy to carry, which has the representative flavor of Shijiazhuang.

1980 continuous evaluation of high-quality products in Hebei province

4. The Eight Immortals of Snow Bridge, a dish with unique flavor in Shijiazhuang Road, Hebei Province, is made of six eggs, egg white, flying paste, single-hole bridge, dual-purpose cucumber or wax gourd as bridge pillars, steamed and shaped in cages, steamed with the skins and nuclear cages of Sydney and radish in Zhao County, placed in a tray, placed with cherries, mums, longan pulp, raisins and tremella across the bridge, and poured with soup, that is, the taste of the dish is pure and sweet.