Baoding is the birthplace of Ji cuisine, the ninth largest cuisine in China, and also the birthplace of Zhili official cuisine. The history of Baoding's diet was confirmed by cereal tools, cooked pottery, Shang Dynasty governors and Zhongshan mutton soup at that time.
Next, I'd like to introduce some very distinctive cuisines in Baoding.
1, donkey meat on fire
The birthplace of Baoding donkey meat fire is Caohe Town, Xushui District, Baoding City. Caohe is the river name of Xushui District, Baoding City, Hebei Province, and Caohe Town is named after Caohe. Caohe donkey meat has a long history of burning. It is said that there were two gangs, Cao Gang and Yan Gang, at Caohe Wharf in Song Dynasty. The grass state takes grain transportation as its business, while the salt state takes salt transportation as its business. In order to dominate the dock, the two sides often went to war, and finally they won the game with Cao Gang. The salt gang loaded the donkey caught by Cao Gang into the car. If it was not handled well, they slaughtered it, stewed it and held a celebration banquet. Then put the meat on the local fire to eat. Caohe donkey meat rises, and famous food is born.
2, horseshoe sesame seed cake
According to legend, horseshoe sesame seed cake has enjoyed a good reputation during the reign of Qing Qianlong. According to reports, at the end of the Qing Dynasty and the beginning of the Republic of China, the Zhang family who operated horseshoe biscuits in the county and the Zhang family in Xiaojiezi Village were quite famous. The biscuits made were often taken to other places and the capital by businessmen in the past, so the "horseshoe biscuits" spread like wildfire.
Step 3 bake the cake
Scones are small round lumps made of buckwheat flour and elm bark, the size of which is like sesame cakes. After steaming, put it on the ice in summer, which is called sorbet; In winter, it is called hot oil cake when it is placed on the stove plate and heated with oil.
4. Noodles
Noodles are a kind of traditional pasta. The producer put the mixed buckwheat dough and sorghum dough (mostly wheat dough now) in the bed (a tool for making noodles, which has a leak) and sat on the lever to put the noodles directly.
5. pickles
Baoding huai mao pickles is a famous traditional dish with a long history. It has a history of more than 300 years and is produced in Huaimao Pickle Garden in Baoding City. As early as the tenth year of Qing Emperor Kangxi, it was famous for its delicious taste. Huai mao pickles's pickling method is quite unique. First, fresh vegetables with good quality are selected, and then pickled with peanuts, almonds, walnuts, shredded ginger, cauliflower and various assorted pickles. The finished product is moderately salty and sweet, crisp and tender, and it is a good seasoning.
6. red-cooked chicken
Braised chicken is a traditional dish with good color and flavor, belonging to Hebei cuisine. Beautiful and plump appearance, bright red color, tender and delicious meat, soft but not rotten, crisp and fragrant bones, appetizing after eating, full shape and mellow taste.
7 shredded bean curd
Gaobeidian bean curd silk is called "bean curd tendon", which has become a unique local dish with its rich fragrance, milky white color and even silk. According to legend, the local Jia and Wang families began to make shredded tofu 300 years ago. With the popularity of vegetarian fasting, shredded tofu has become an indispensable dish in vegetarian diet. After the mausoleum was built in yi county in the Qing Dynasty, emperors and generals all went to the mausoleum to offer sacrifices and taste this product. If there were any curiosities, it was named Forbidden City Rice.
8 laozha
Fried is a famous snack in Hebei Province. Pancakes made of mung bean powder. Add water to make mung bean powder into paste, spread it into pancake-like thin slices with low fire, and let it cool. Frying, cutting into diamond-shaped pieces, and soaking in boiling water. Put the aniseed in the oil spoon, fry until golden brown, and take it out. Put the yellow sauce in the spoon, stir-fry the sauce, stir-fry, and add a little soy sauce. Stir fry several times, stir fry a spoonful and sprinkle with Jiang Mo. The finished product is light yellow in color, soft and delicate, fragrant and delicious.