Tangshan cuisine belongs to Ji cuisine, is Tangshan and other places as the representative dish of Jidong coastal cuisine, to cook fresh seafood raw materials are known, the taste is salty, the appearance is simple, then, Tangshan famous dishes what?
1. Feast elbows
Simmered elbow is a traditional dish in Tangshan, with pork knuckle as raw material, after blanching water, oil, boiling, steaming, juice, shaping and other processes processing, with ruddy color, soft texture, mellow taste, fat but not greasy and other characteristics. In Tangshan, when it comes to simmering elbows, the first to promote "Hongyan elbows", simmering elbows are very common in Tangshan, according to legend, originated in the beginning of the last century. Later, wang xue, the "famous chef of Jingdong", was comprehensively created according to the various folk practices of pork knuckle and people's delicious eating methods, and later became the signature dish of Hongyan Restaurant.
2. Sauce tile fish
Sauce tile fish is a special dish of Hebei Province, which belongs to the coastal cuisine of Jidong represented by Tangshan, and also belongs to one of the dietary recipes of dietary medicine for nourishing the body. This dish is very helpful in improving symptoms. The selection is the Luan River carp swimming in the river with the characteristics of "golden scales", using sugar, vinegar, soy sauce, cooking wine, salt, monosodium glutamate and wet starch to mix; put vegetable oil in the pot to heat, put the fish pieces into the dry starch paste and mix well, evenly wrapped in the paste, in turn, until the fish is fried into a light yellow crispy skin, fished out of the plate. Leave a little oil in the pot, sauté the watercress sauce, minced green onion, minced ginger and minced garlic in the pot, wait for the aroma to come out, cook in the mixed juice and fry, pour on the fish.
3. Braised skirt
Braised skirt is a representative traditional dish in Tangshan, Hebei Province, which is characterized by a soft and smooth taste, a strong soup and a tender skirt. Using a fresh shrew skirt, the skirt is a circle of soft meat outside the shell of the turtle, very soft and smooth, adding ham, onion, ginger, starch, vegetable hearts, chicken soup, salt, shiba, cooking wine, soy sauce, etc., the taste of the seasoning penetrates into the skirt, the umami in the skirt is also emitted into the soup, the taste is particularly delicious. The production process of braised skirt is very delicate, so the soup it boils has the characteristics of soft and slippery, tender skirt and sticky skirt, etc., and at the same time, it has a lot of vegetables as an auxiliary, rich in vitamins and minerals, with high nutritional value, and is deeply loved by local residents and tourists.
4. Leting Liu Mei roast chicken
Laoting Liu Mei roast chicken is a specialty of Hebei Leting, its handmade technology is by the founder Mr. Liu Junlao, on the basis of the ancestral brine boiled meat that has been passed down for more than 200 years, immersed in research, forming a unique combination of color, aroma, taste and shape, especially creating a precedent for the shaping of roast chicken in China (the appearance has been awarded the national patent). Liu Mei roast chicken using modern technology and inheritance of the century-old brine cooking process, and added 28 flavors of precious Chinese herbs and century-old soup, using a unique production recipe, after 32 fine processes processing, to achieve "color, aroma, taste, type" four beauty in one, dry and fragrant but not greasy, meat rotten without deboning.
5: Steamed cabbage rolls
Cabbage roll is a very delicious local dish invented by the people of Qian'an in Tangshan. Especially after eating the taste on the table, eating this dish again makes people feel light and degreasing, and the steamed cabbage roll is not known from what year. The method is to chop the meat finely, add the seasonings and mix well, then add salt, sesame oil, shrimp skin and mix it into the filling; blanch the tender cabbage leaves with boiling water, wrap the filling with cabbage leaves, roll into rolls, chop into two-inch long segments, put the rolls in a bowl with sea rice, and then put the bowl in the cage drawer and steam.
6. Rao
Dumplings are a kind of special cuisine in Tangshan, Hebei Province, made of bean noodles into cake shapes, cut into pieces, boiled vegetables to eat, fried to eat or stir-fried to eat, is the people's New Year's Festival, weddings and funerals, ushered in the must-have to send. In the local area, there is even a saying that "do not eat the feast, do not count to Tangshan". Dumpling dishes have become a unique delicacy loved by the people of Tangshan, such as vinegar dumplings, braised dumplings, fried dumplings, charred steamed dumplings, glass steamed In recent years, the feast has become a special dish for entertaining guests at home and abroad, and has won the praise of diners.
7: Chestnuts grilled cabbage
Chestnut grilled cabbage is a specialty dish in Qian'an, Hebei Province, which belongs to home cooking. The main ingredients are cabbage hearts and chestnuts, the ingredients are minced shallots, ginger, etc., and the seasoning is salt, etc., which are mainly made by grilling. The iron-rich Qianxi chestnuts are served with Yutian cabbage, and then poured with fresh juice stewed by chicken, duck and pork knuckles, the cabbage is clear and juicy to eat, and the chestnuts are crisp and sweet after two processes of boiling and frying.
8. Crystal chicken slices
Crystal chicken slices is the representative dish of Jidong coastal cuisine represented by Tangshan, chicken breast meat removed from the white tendons, slope knife into pieces, into the bowl, put the appropriate amount of fine salt, monosodium glutamate water mixed into the flavor for 5 minutes, bump into the egg white to grasp evenly; water hair silver ear to remove the stem, wash, tear into small pieces; Wash the cucumber and cut into diamond-shaped pieces. Heat the pot in water, and after boiling, mix the chicken slices with dry starch, sprinkle them into the pot, cook them and then remove them to cool. Drain the white fungus and chicken slices, put them into a small pot, add cucumber slices, add salt, monosodium glutamate water, garlic paste, sesame oil, white vinegar and mix well, put into a plate with tomatoes around the edges and serve. The color is plain, tender and crisp, and the garlic flavor is strong. It has the effect of tonifying the body and anti-aging beauty.
9. Yisheng forever smoked chicken
Yisheng Yong smoked chicken is a traditional famous food in Tangshan City, Hebei Province, and has a long history. In Tangshan, it is known as the "Smoked Chicken King". This dish is beautiful in color, rich in flavor, delicious and delicious. The white strip chicken is shaped, placed in a pot in turn according to the size, add the aged boiled chicken soup, and add an appropriate amount of water to make the soup soak the chicken body. Then add peppercorns, large ingredients, cinnamon, white root, fennel (in a gauze bag) and spices such as green onions, ginger, garlic, salt, etc., and the amount of use depends on the season and the amount of old soup. Bring the pot to a boil over high heat, then change to medium heat for a while, then simmer over low heat until cooked and ready to go.
10. Tangshan sea cucumber elbow
Tangshan sea cucumber grilled elbow is a representative dish of Tangshan, which is characterized by its mellow and strong aroma, soft texture and beautiful shape. After the dish is cooked, the elbows are bright and soft, fragrant but not greasy, and the sea cucumbers are black and shiny and soft, fresh and delicious. Sea cucumber grilled elbow originally belonged to Lu cuisine, which is a traditional dish with full color and flavor, but it was introduced to Tangshan and carried forward in Tangshan. Because the main ingredients are elbows and sea cucumbers, the nutritional value of this dish is very rich, and the appropriate amount of consumption can supplement physical strength and improve immunity, becoming one of the representative dishes of Tangshan and Jidong coastal dishes.