Hebei Province has a vast territory, diverse landforms, complete types, suitable climate, four distinct seasons, a wide variety of products and rich ingredients. Located in the north of the Central Plains, Hebei has a long history and has long been a place for the integration of farming culture and nomadic cultural exchanges. The abundance of ingredients, the fusion of cultures, and the collision of customs have cultivated the unique food cultures of different regions in Hebei for thousands of years. In order to give you a preliminary understanding of Hebei's food culture, we push famous foods and special snacks with distinct regional characteristics in 11 districted cities. Due to the variety of famous foods and special snacks in various places, the WeChat public account is too small, and there is no strict selection standard, it will definitely hang a leak, welcome to leave your opinion at the bottom of this article "write a message". Today we push the tenth article - Xingtai famous special foods and special snacks.
Yixing opened the mouth to roast chicken
Yixing Zhang Daokou roast chicken was created by Zhang Bing during the Qianlong period of the Qing Dynasty, originating from Daokou Town in Huaxian County, Henan, and later Zhang Bing's seventh grandson Zhang Changrong brought his apprentice Lu Yujun in the 17th year of the Republic of China (1928) and brought the brand of "Henan Daokou Yixing Zhang Roast Chicken Shop" and boiled chicken old soup to Xingtai to make some roast chicken for sale with ancestral craftsmanship. In the 34th year of the Republic of China (1945), Xingtai Yixing Zhangdaokou Roast Chicken was officially opened, and its roast chicken has always maintained the unique flavor of Daokou Yixing Zhang. Xingtai Daokou roast chicken raw materials are all made of fine live chicken, after careful slaughter and soaking, processed into shape, smeared with sugar, fried in 70% hot oil to color. Put in a pot, add spices and old brine soup, bring to a boil over high heat, and simmer over low heat for more than three hours. The finished product is beautiful in shape, bright in color, rich in aroma, and the meat is ripe and rotten, which is used for light shaking, that is, the separation of bone and flesh, and can be stored for many days without the same quality. It is well-known inside and outside the province and has become a local famous food in Xingtai.
Beef with sauce on the Justice
"Zhengyi" sauce beef is a traditional flavor of Xingtai City, which has a history of more than 150 years. "Zhengyi" sauce beef originated in the 30th year of Qing Daoguang, it was originally a "Halal Sanhe Butcher Shop", which was opened by the three families of One Chen, Two Kings and Three Families, and changed to Zhengyi in the early 1950s. The product is red with sauce, the meat is cooked, the shape is beautiful, the taste is fragrant, the smell is appetizing, the aftertaste is endless, and it has been famous in the province for a long time. In 1953, the "Justice" sauce beef was sent abroad as a condolence gift to the Chinese Volunteer Army. Its production method is also very exquisite, first of all, the selected fresh beef pieces are cleaned, soaked, and the water should be changed frequently. Different seasons have different requirements: in spring and summer, you need to soak for two hours to change the water, and soak for four hours before you can get off the pot. In autumn and winter, the water change and soaking time can be appropriately extended. Secondly, after the beef is soaked, the pot is the key, and the fire of the stove is the main one. When the pot is lowered, it must be a boiling underwater pot, because the outer skin of the meat will inevitably condense after the meat is subjected to high temperature after the pot, and the protein in the meat will quickly solidify, so that the umami substances in the meat are not easy to overflow, and the taste of the fresh meat can be maintained. If the pot is boiled under cold water, the meat absorbs a large amount of water, and the umami substances in the meat will dissolve into the soup, and the inner quality cannot be maintained, and the fresh taste of the meat is easily affected. It is then mixed with aged soup and recycled. It is also equipped with ten complete condiments (sand kernels, cardamom, tangerine peel, galangal, peppercorns, fennel, cloves, white root, cinnamon, licorice). Other accessories Yellow sauce, fish ginger, garlic to taste, sea salt according to the season under the appropriate amount of pot. The ten condiments are medicinal materials, which play the role of disinfection, digestion, seasoning, fishy, transportation, de-smelling, and flavoring. When the sauce beef is cooked, do not come out of the pot immediately, let the soup cool. When the meat comes out of the pot, heat the soup and then out of the pot. Its uniqueness lies in this, so that the sauce beef absorbs a part of the original soup, and maintains its tender taste, so that the sauce beef is rotten but not greasy, and keeps its meat pieces beautiful.
Eight bowls of Qinghe
Qinghe "Eight Bowls" is a local famous dish in Qinghe, the "Eight Bowls" cuisine includes chicken, fish, pork, beef, mutton, lotus clips, tofu clips, goose neck, braised balls, water balls, vegetarian balls, fake vegetables, fungus, eggs, kelp silk, gluten and other fifteen kinds of dishes, according to the taste of guests like meat and vegetarian collocation. In the folk, whenever there is a happy occasion and festival, the most important thing is to use eight bowls on the eight immortals table, eight meat and one vegetarian. The origin of the Eight Immortals Table and the Eight Bowls is related to the Eight Immortals of Penglai. The characteristics of The "Eight Bowls" of Qinghe are: ruddy color, soft and sticky taste, mellow aroma and long aftertaste. Qinghe eight bowls of material selection for local special raw materials, the production process is simple and convenient, dishes after frying into the bowl into the juice into the cage for a long time steaming, easy batch processing, after a long time of preservation, does not affect the quality of the finished product color, aroma, taste, shape, so since ancient times Qinghe has formed a local eight bowls of dishes into the feast to entertain guests customs.
Guangzong sauce pig's trotters
Guangzong famous to eat "sauce pig's trotters", in the local area is still a little famous, sauce pig's trotters are delicious, its characteristics of the key lies in its production and ingredients. According to reports, its production method and the traditional production method is basically the same: the selection of high-quality pig's trotters, after strict raw material processing, into the old soup, add onions, ginger, peppers, peppers and other more than a dozen spices and Chinese herbs, boil on a warm fire, stew for about three hours, out of the pot can be eaten. The finished product color jujube red, complete appearance, crispy from the bone, fresh and not greasy, rich in nutrition. Hot to eat, tender and smooth, fat but not greasy; cold food, gum soft and tough, long aftertaste. Sauce pig's trotters are nutritious and delicious. It is understood that it is not only a nutritious delicacy, but also has the effects of beauty, improving sleep quality, improving microcirculation, preventing or alleviating coronary heart disease, waist and knee repair, milking, etc., which can accelerate metabolism and delay the aging of the body, which is a good tonic.
Guangzong pancakes
Guangzong pancake originates from Lihuai Village in the northeast of the county seat. From the middle of the Ming Dynasty, Li Huai's pancakes were unique in the local area, and the business became increasingly prosperous, and his reputation soon became famous throughout the country. CCTV's "China's One Must" column has also come to interview and broadcast it. In 2010, Guangzong Pancake also successfully declared the intangible cultural heritage of Xingtai City. Guangzong pancakes are different from ordinary cakes from the beginning of the noodles, it is not by hand and noodles, but with a noodle stick to stir the noodles, in the summer put in a small amount of salt, in the winter with warm water and noodles, so that the noodles are more flexible. After the noodles are reconciled, use a rolling pin to pick them up from the basin to the board, then pull off a fist-sized piece of noodles, mix in an appropriate amount of flour, knead it for a while, roll it out with a rolling pin, sprinkle a little salt on it, drip a few drops of sesame oil, and then use the rolling pin to make a round cake as thin as paper with a diameter of about a foot and a half. In this process, the incense has begun to flutter. Then, gently pick up the rolled dough with a rolling pin, use your wrist strength to gently place it on the oiled tweezer and start adding to the fire. As the saying goes, "three points and seven points of noodles are hot", the most critical thing about this flapjack is the heat, the fire is big, the baked cake is easy to be black and dry, it is not easy to enter, the fire is small, the baked cake becomes a "white bald", not only ugly, but also cooked inside, can not be imported. Only when the heat is mastered can we bake pancakes with good face and good taste.
Nangong smoked vegetables
Nangong smoked vegetables, originating in Nangong City, Xingtai, are a favorite snack of the locals. Its main ingredient is pork, and the main ingredients are eggs, pure mung bean flour, ginger shreds, and small ground sesame oil. The production method is to wash and chop the selected high-quality pork, and add fresh eggs, pure mung bean powder, ginger shreds and small ground sesame oil in proportion, stir into a porridge, pour into the casing, cook with a soup with good seasonings; use pine sawdust and sugar to smoke in the smoking pot, the role of pine sawdust is coloring (purple red), and the role of sugar is to freshen. The skin of the grilled smoked vegetables is coated with sesame oil, and it is fragrant and has no fishy taste, and it does not change its taste for several days, which is welcomed by the masses.
Editor-in-Charge: Common Water