Gaocheng District, located in the east of Shijiazhuang, was originally Gaocheng City. 20 14 the county-level Gaocheng city was abolished and Gaocheng district of Shijiazhuang city was established.
Many people can't read the word "autumn" in Gaocheng, which is really rare and normal. In fact, it is an ancient place name, and the correct pronunciation is Gao, the third sound, just like the manuscript.
The history of Gaocheng can be traced back to Shang Dynasty, when it was a tribal form. During the Spring and Autumn Period and the Warring States Period, it was successively the territory of the Princess State, the Jin State, the Zhongshan State and the Zhao State.
In the Western Han Dynasty, Jiumen County was located here. In the Northern and Southern Dynasties, it was first named Gaocheng. In the Yuan Dynasty, a grass prefix was added above and a wooden prefix was added below, which made Gaocheng. Later, after several renaming, the ancient place name Gaocheng was finally restored.
Gaocheng has a very famous food, namely Gaocheng Palace Noodles. This kind of food originated in Sui and Tang Dynasties. At that time, it was not called palace noodles, but lotus noodles. Not because there are lotus roots in noodles, but because noodles are hollow, just like lotus roots.
According to The Travels of Marco Polo's records, spaghetti is the ancestor of spaghetti, which evolved from Gaocheng lotus root noodle.
In the Qing Dynasty, lotus root noodles were presented to the court as a tribute, which was listed as a masterpiece of the court, and the lotus root noodles were renamed as "court noodles". Now the palace surface has become a symbolic product of chinese national geography, which is sold to many countries in Southeast Asia. Gaocheng has palace lanterns, palace wine and palace surfaces, which are collectively called "three palaces".
Introduction of Gaocheng cuisine
Qiji mutton feast
The "All-sheep Banquet" in Qiji Village, Wuji County is well known. Chefs use different cooking methods according to the different muscles and internal organs of sheep, and make dishes with various flavors, shapes and tastes. The production is exquisite in knife work and exquisite in seasoning, and it is fragrant but not greasy when fried, slippery, exploded, burned, stewed, braised, simmered and fried.
Zhengding songji eight bowl
Zhengding Eight Bowls is the main representative of local traditional folk dishes, with "Song Ji" as the most authentic and traditional style. Eight bowls mainly include four meats and four vegetarian dishes. Four kinds of meat are mainly pork, which are divided into elbow buckle, pork buckle, square meat and meatballs. There are more than 30 kinds of radish, kelp, vermicelli and tofu. According to the different guests, eight were selected.
Majia pot-stewed chicken
A long history has created Zhengding's rich food culture, among which Majia Braised Chicken is one of the representative works. Cooked braised chicken is red in yellow, bright in color, fragrant, refreshing, mellow, smooth and delicious; The chicken is beautiful, shiny, flat, non-broken, deboned and non-greasy. Suitable for all ages.