1. Is Hebei cuisine the ninth largest cuisine in China?
Everyone knows that according to the traditional classification of Chinese catering industry, there are eight major cuisines including Sichuan cuisine, Cantonese cuisine, and Shandong cuisine. Cuisines, and over the years, these eight major cuisines have had a profound impact on the development of China's catering industry.
However, in recent years, Hebei has been actively promoting Zhili official cuisine, one of the three major series of "Hebei cuisine", to create a new Chinese cuisine, making Zhili official cuisine the ninth largest cuisine in China. The "Ji Cuisine" brand is known throughout the country and even the world.
The reporter learned that at the second China Catering Industry Expo that just concluded, Zhili official cuisine has become a well-deserved "dark horse" in the catering industry. Among its cuisines, dishes such as pot-wrapped pork ribs, braised chicken breast, and Guanfu-roasted pickled fish were awarded the gold medal in the Beijing 2008 Olympic Games Recommended Recipes and Dishes Exhibition by the China Cuisine Association.
In fact, not only Zhili official cuisine, but also many brand-name dishes in Hebei cuisine are also eye-catching at this food expo. In the exhibition area, the exhibition pictures with a strong flavor of Zhili government culture have become the brightest attraction of the exhibition hall, fully demonstrating the development and innovation process of "Hebei cuisine", especially Zhili government cuisine. In addition to the Hebei Magnolia Xiang Baoding Guild Hall, , the exhibition area also displayed Chengde Yushan Catering Co., Ltd., Tangshan Hongyan Restaurant and other well-known catering enterprises in Hebei Province. After visiting the Hebei exhibition area, many people said that they did not expect that "Hebei cuisine" has such a profound food culture. Secondly, the Zhili official cuisine dish model performance is the first dish model to appear on the catering stage in my country. It also uses background music and on-site commentary to intuitively show the inheritance, development and innovation process of Zhili official cuisine. The chef of Handan Yiluyou Catering Co., Ltd. was at the booth, and his unique skill of rolling out 10 dumpling wrappers at the same time with a rolling pin also made people applaud. In addition, matching the delicacies, there are a large number of newly excavated and launched blue and white porcelain vessels with a strong cultural atmosphere of the Zhili government, such as long-lost warm plates, thick juice Gu, abalone cups, etc., which are also a highlight of the food expo.
At this expo, there was a wave of "Hebei cuisine", especially Zhili official cuisine, which greatly enhanced the popularity and influence of "Hebei cuisine". At the same time, this heralded the "Hebei cuisine" ”, especially Zhili official cuisine will begin to go out of Hebei and spread across the country.
It is understood that Hebei’s catering culture has a long history. Radiated and influenced by China’s advanced catering culture, Hebei cuisine style, cooking techniques, banquet etiquette and other food cultures have continued to grow and gradually formed including palace cuisine and official cuisine. , ethnic cuisine, local cuisine and other types, "Ji cuisine" mainly has three major factions: Central and southern Hebei cuisine, represented by Baoding, which is the largest genre in "Hebei cuisine", mainly including official dishes and home-cooked dishes, with a history of more than 600 years The official cuisine of Zhili is represented; there is also the imperial palace cuisine of northern Hebei, represented by Chengde, such as the Manchu-Han banquet; there is also the coastal cuisine of eastern Hebei, represented by Tangshan, which is good at cooking fresh aquatic raw materials.
According to industry insiders, in recent years, with the spread of southern cuisine to the north, local dishes into the city, and the introduction of new dishes, the "Ji cuisine" operations of high-end restaurants have suffered a great impact. The proportion dropped sharply. The problem it faces is how to "excavate, inherit and innovate", and then promote "Hebei cuisine" to seize the opportunity and become famous throughout the country.
To this end, Hebei Province recently held the "2006 Hebei Cuisine Food Culture Exhibition". It is understood that the organizing committee will successively organize the "Hebei Cuisine Development and Innovation Forum", "Yanzhao Catering Enterprise Brand Exhibition and Famous Dishes, Famous Desserts and Famous Banquet Exhibitions", "Hebei Cuisine Creative Competition", "Hebei Cuisine Beijing Promotion" "Month" and so on, and will also compile and print "A Collection of Famous Hebei Dishes and Famous Banquets". Fully demonstrate the development achievements of Hebei's catering industry, deeply explore the history of Hebei cuisine, and cultivate and establish Hebei cuisine brands.
In 2005, the catering and accommodation industry in Hebei Province achieved a total retail sales of consumer goods of 34.96 billion yuan, a year-on-year increase of 19%, ranking first among all industries. More than 30 catering companies have been rated as national special and first-class restaurants. hotel.
A person in charge of the organizing committee of the "2006 Hebei Food Culture Exhibition" told reporters that Hebei's catering industry has formed a unique regional style and cultural concept.
Hebei cuisine not only pays attention to local characteristics, but also draws on the strengths of everyone; while inheriting traditional techniques, it constantly pursues changes and innovations, and must be combined with tourism products. Hebei cuisine uses a wide range of materials, carefully selects ingredients, and has deep internal skills. It pays attention to color, flavor, and nutritional structure, highlighting salty, fresh, strong aromas, and sauce aromas. It has a wide variety of varieties, pursues an elegant and generous environment, emphasizes etiquette, and stresses service, influence, and popularity. Keep improving. For example, the Baoding Guild Hall's "Zhili Government Whole Fish Banquet", "China Zhili Government Banquet", "First Grade Civilian Cuisine" and "First Grade Military Officer Cuisine" were highly praised by the judges and became one of the big winners of the second Food Expo. . Zhuozhou Huadingqi Company's Huading Royal Noodles was recognized as a recommended dish for the 2008 Beijing Olympic Games; Handan Yiluyou Catering Co., Ltd. won a Chinese Famous Banquet title.
Liang Lianqi, chairman of Hebei Yulanxiang Baoding Guilin Catering Co., Ltd., said that currently, there are more than 40 "Zhili official dishes" that have been discovered and inherited by us, and hundreds of various types of "Zhili official dishes" ” and more than ten classic banquets are still under development. In addition, we have also applied for patents and registered brands for "Zhili Official Cuisine" and "Zhili Official Banquet". Among them, "Zhili Official Cuisine" was officially recognized as an intangible cultural heritage of Hebei Province in June this year. We hope that "Zhili official cuisine" can become the pride of "Hebei cuisine" and even "Chinese official cuisine", making "Zhili official cuisine" the ninth largest cuisine in China.
2. Characteristics of Hebei cuisine
Characteristics of Hebei cuisine include extensive and strict selection of ingredients, meticulous preparation, salty and fresh taste, elegant and decent utensils, and natural and beautiful appearance.
(1) Take materials locally and be precise and strict. Hebei Province has superior natural and geographical conditions, a suitable climate, and rich products, with thousands of raw materials available for cooking.
Among them are grains and a variety of vegetables grown in the fields. The vast rural mountainous areas are rich in livestock and poultry resources. There are fish, shrimps, crabs and seafood living in the water, and game delicacies from the mountains and forests. The rich natural resources lay a material foundation for Hebei cuisine to use local ingredients.
Ji cuisine focuses on using local ingredients and selects local famous and high-quality products for its dishes. For example, bracken is paired with pheasant breasts to stir-fry stir-fried ruyi vegetables, the outer ridges are paired with evenly mixed meat and melon made from Baoding pickled cucumbers, as well as cooked shrimp segments, Yipin Shoudao, Tiangui pheasant, roasted northern and southern chicken, and chestnut chicken. Changshan turtle, etc. are too numerous to mention.
Ji cuisine pays attention to strict selection of ingredients, and dishes with different textures require different textures of main ingredients and ingredients. For example, white jade chicken breast must be made with chicken sprouts and served with seasonal vegetables; the meat must be fat and lean.
As far as fish is concerned, there are spring silver, summer knife, and autumn thick. Winter crucian carp eats the head in winter and the tail in summer. The saying of eating water in spring and autumn can be said to be extremely strict. (2) He has exquisite knife skills and is good at flower knives.
Ji cuisine pays attention to the shape of the knife. Different dishes should have different cutting edges. Different shapes of main ingredients should be matched with different shapes of auxiliary ingredients, and the shape of the ingredients should be smaller than the main ingredients to highlight the main ingredients. , various knife edges have strict requirements. Ji's kitchen knife skills are exquisite, and he can use various knife techniques skillfully and freely.
In particular, the knife-throwing method, the chopping method and the continuous-slicing method of cutting shredded meat are quite distinctive and can be regarded as the three unique skills. The so-called knife-throwing technique is to cut shredded meat using the techniques of chopping, pushing and throwing.
The three steps of chopping, pushing and throwing are performed almost at the same time, requiring close coordination; the machete method uses chopping and pulling techniques to cut the shredded meat; the continuous slice method uses the knife method to cut the raw materials Slice into very thin and connected large strips. These knife skills not only make the cutting posture beautiful, but also cut the raw materials quickly and in a uniform shape.
Secondly, the shapes after knife processing are beautiful and diverse, especially the shape of the flower knife is more realistic. For example, in the form of slices, there are willow leaves, crescent slices, large and small elephant eye slices, bone rib slices, wood slag slices, large and small head sickle slices, clip blades and spatula blades; in block form, there are hob blocks, firewood blocks, water chestnut blocks, pillow blocks, and boards. Finger blocks, elephant eye blocks, bone chops, horse teeth sections, large-inch sections, small-inch sections, key strips, dice dices, hairpin tiles, grasshopper legs, incense burner legs, etc.; flower knives include wheat ears, lychees, coir raincoats, Chrysanthemum, mesh, fish scales. Comb, bergamot, centipede, herringbone. Single and double elephant eyes, peony, etc.
The diversification of raw material forming makes the dishes more colorful.
Baoding's fried fish, Tangshan's fried squid tubes, and Shijiazhuang's golden lionfish created by the late famous chef Yuan Qingfang are typical dishes that focus on knife skills.
(3) Comprehensive cooking techniques, famous for stir-frying. There are more than 30 cooking methods used in Hebei cuisine, among which methods such as stir-frying, stir-frying, deep-frying, bursting, roasting, grilling, pulling, rinsing, and roasting are the main ones, and stir-frying is more famous.
Lao Chao Cai is a quick-cooking dish that is made quickly. It has strict requirements on heat, paste, seasoning, gravy and other processes. It must have solid basic skills, quick and clean movements. In terms of specific preparation methods, there are 16 methods including smooth frying, stir frying, soft frying, scratch frying, dry frying, soft frying, burnt stir fry, sugar stir fry, vinegar stir fry and stir fry.
Hebei chefs can use these techniques with ease. (4) Pay attention to juice and gravy, and be good at paste.
Hebei cuisine pays great attention to the gravy, and has different requirements for different types of dishes. For example, stir-fried dishes require thick oil to stir-fry the juice, and clear oil to hold the gravy; . The preparation method requires that the juice should be placed in the bowl and cooked or lying on the spoon to achieve success in one go.
This requires a good grasp of the seasonings, the ratio of soup (water) and flour and gravy, and the heat of the stir-fry, so the technical requirements are quite high. Grilling, grilling, and fire-based dishes require bright oil and thick gravy, which requires correct control of the amount of soup, the concentration of gravy, and the timing of thickening.
The use of paste is very widespread in Hebei cuisine. Before cooking, the raw materials of Lai cuisine are paste and sizing according to the nature of the raw materials and the characteristics of the texture, color and luster of the dishes. Although the raw materials of paste The same, but there are strict differences in usage. For example, smooth stir-fried vegetables need to be coated with protein paste, while smooth vegetables are coated with protein paste. After the raw materials of the dishes are coated with paste, it is helpful to maintain the nutritional content of the dishes, with little or no loss during heating, and at the same time, it can also make the dishes have different qualities. requirements.
(5) The taste is rich and diverse, the texture is fresh and lifelike, and the heat is appropriate. Love of salty taste is a characteristic of Hebei people's taste.
Salty taste is also the essence of dishes. The taste of Hebei cuisine is mainly salty, salty, fragrant and mellow. It pays attention to the moderate saltiness, freshness in saltyness, freshness and salty taste, and the pursuit of mellowness in saltiness and clearness in freshness.
Although the taste of Jilai is mainly salty and fresh, it is eclectic and has diverse tastes. Such as sweet and sour, sweet aroma, spicy, sour and salty, strange taste, etc. are not uncommon.
Ji cuisine not only pays attention to taste, but also pays attention to the texture and texture of the dishes. Smooth stir-fry is about smooth and tender, soft stir-fry is about soft and tender, stir-fry is about crispy on the outside and tender on the inside, dry stir-fry is about crispy on the outside and tender on the inside, hot stir-fry is about crisp and tender, and light stir-fry is about smoothness.
Through the changes in the taste of the dishes, it gives people a beautiful enjoyment. (6) Pay attention to the use of soup and win by falling into the soup.
The chefs of Hebei cuisine are familiar with the technique of using soup, and they choose to use the first soup, the second soup, the set soup and the falling soup according to the quality of the dishes. Hebei's method of making soup is unique and different.
The preparation method is: wash raw materials rich in protein and minerals such as chicken and duck meat, blanch them in boiling water, put them into clean water (without adding seasonings), bring to a boil over low heat and cook slowly. Dissolve the nutrients in the soup. When the soup is thick, scoop out half of it. This soup is called the head soup. Then add the raw materials to the original soup and add water and continue to cook over low heat. When the soup is thick, scoop out half of the soup and mix it with the head soup. This soup is called the head soup. It is called the set soup; the remaining part is called the second soup. Pour the newly prepared soup into the pot and heat it. Chop the chicken breast and pork loin into minced meat, shape it into cakes and drop it into the soup. When the soup is almost boiling, the meat cakes will gradually float. Skim off the foam and take it out. Strain the meatloaf and make soup.
This soup is delicious, mellow and crystal clear. It can be said to be the icing on the cake for high-end dishes. (7) Integrate the beauty of taste, shape and utensil into one.
The shapes of Hebei cuisine pay attention to natural shapes, flat shapes, three-dimensional shapes and semi-solid shapes. The shapes are natural and beautiful, the main and auxiliary materials are properly matched, the colors are bright and smooth, and different types of dishes use different plating arts. Different types of dishes are used.
3. Is Hebei cuisine the ninth largest cuisine in China
Exquisite skills, exquisite dishes, exquisite utensils... The Hebei cuisine food culture exhibition competition ended on January 13 , allowing visitors to truly appreciate the style of Hebei’s food culture.
Subsequently, "Ji Cuisine" has once again become the focus of people's attention after being famous at the Second National Catering Industry Expo last year. So, does "Ji cuisine" really exist? Can it become a new cuisine after the eight major Chinese cuisines? 1. "Hebei is not without delicious food." A dragon soars among the clouds and mist. The mouth of the dragon is slightly opened, and a line of water flows out from the mouth of the dragon, hitting the waterwheel below. The waterwheel keeps turning - behind the waterwheel is a rockery. , Pavilion Bridge... This is not a painting, but a dish.
"This dragon is carved from beef leg melons." Fan Zhancheng, a chef at a Hebei hotel and the creator of the "Longteng Yanzhao" dish, said: "The rockery is a green radish, and the bridge is a carrot. The base of the bridge is made of "Xinxinmei", and the water wheel is made of green radish and carrot.
Those clouds and mist are created by the fog machine below, and the water is pumped up from below with a thin pipe. "Obviously, this is a decorative dish that integrates sound, light and electricity.
In the performance hall of the Hebei Cuisine Food Culture Exhibition Competition located in Hebei Hotel, chefs from 13 delegations across the province were also showing off their unique skills: a ball of noodles gradually turned into thin noodles in their hands. Thin noodles have turned into exquisite snacks, and into exquisite dumplings... And the dishes in the exhibition are even more pleasing to the eye and mouth-watering - the "magic pens" made of fish meat and shark fins are perfectly detailed, and the noodles are made of noodles. The "fruits" made are lifelike, the dumplings made with vegetable juice glow green like leaves, and the rice, noodles, and vegetables can actually look like a Bagua Tai Chi diagram! Even those ordinary home-cooked dishes are made so exquisitely. An ordinary piece of tofu is surrounded by 6 kinds of seasonings, each of which is delicious and delicious. On January 12th and 13th, more than 100 famous Hebei cuisine banquets and more than 1,000 famous Hebei snacks, famous dishes, and famous snacks from all over the province participated in the exhibition.
"The overall level of this exhibition competition is even higher than when we participated in the Second National Catering Industry Expo in October 2006." Wang Jincang, director of the Commercial Reform Division of the Provincial Department of Commerce, commented.
In fact, perhaps it was the success at last year’s Catering Expo that made catering companies across the province eager to try. During the three-day exhibition competition, the Hebei delegation's "Zhili Official Full Fish Banquet", "China Zhili Official Banquet", "First Grade Civilian Cuisine" and "First Grade Military Military Cuisine" were highly praised by the judges.
Among them, Guobao Elbow and Guotai Tomatoes won the "Golden Tripod Award for Chinese Famous Dishes"; Zhili Guanfu Braised Pickled Fish, Steamed Fish with Chunbulao Sauce, Braised Deer Tendons with Green Onions, and Braised Squid won the "Chinese Famous Dishes Award". "Dish Award"; Fugui Mantang Banquet won the "China Famous Banquet Award" - all participating companies won the award. "Jicai" suddenly stole the show and became the recognized "dark horse" at the conference.
After the National Food Expo, the Provincial Department of Commerce held a series of activities in the province, and the reputation of "Hebei cuisine" became more and more famous. "Hebei is not without delicious food."
Wang Jincang said proudly. 2. "Hebei cuisine is a bit dark under the lights." After the opening ceremony on January 12, several sub-fields and exhibition halls of the Hebei Food Culture Exhibition Competition were packed with people who came to visit.
"I didn't expect that there are so many good dishes and so many cooking masters in Hebei." A visitor said excitedly while watching: "I didn't know that before!" Actual On the forum, the visitor’s words unintentionally revealed the situation of “Ji cuisine”: although the quality is not low, it does not have much influence nationwide or even in the province.
"The land of Yanzhao has given birth to the splendid Hebei cuisine food culture, why has it never become famous across the country?" At the symposium on the development and promotion of Hebei cuisine on the afternoon of January 12, Deputy Director of the Provincial Department of Commerce Director Zhong Jian’s words are both questions and thoughts.
"Hebei cuisine lacks historical heritage, and it cannot be said to have a clear and specific flavor. In particular, it does not have systematic and rigorous cooking techniques that can distinguish it from other cuisines. Although several dishes have been selected as recommended dishes for the Beijing Olympics, whether it can support Hebei cuisine A signboard? "The statement of an industry insider may be somewhat representative.
In fact, as a concept, the term "Ji cuisine" has been proposed as early as the 1970s. According to Ma Fengqi, president of the Hebei Cuisine Association, in 1977, the 18 national first-class chefs in Hebei Province were already known as the "18 Hebei Cuisine Green Pines."
In the late 1980s, Hebei Province established the "Hebei Cuisine Writing Group" and published the "Hebei Cuisine Encyclopedia", which became the first monograph on Hebei cuisine. In 2001, during the second provincial cooking technology competition, "Hebei cuisine" was once again widely mentioned.
Unfortunately, these actions did not bring a national impact to "Hebei cuisine". "Hebei cuisine does not have its own system, nor does it have its own characteristics."
Ma Fengqi, who has served as the president of the Hebei Cuisine Association since 1988, believes that as early as 1988, Hebei cuisine took shape A relatively complete system, the main factions supporting this system are the three major factions of Central and South Hebei, Eastern Hebei and Beyond the Great Wall. And now Zhili official cuisine has added a strong touch to the Hebei cuisine system.
“I think it’s not that Hebei cuisine has no system, but that the three-dimensional system structure is very complete.” Zhong Jian believes that the current several schools of Hebei cuisine form a typical pyramid structure: the top of the tower is the cuisine of the palace outside the Great Wall. , targeting high-end consumer groups. In the center of the tower is Zhili official cuisine, which is mainly aimed at moderate consumer groups, while Jidong cuisine, Zhaodu cuisine and folk snacks from various places, etc., are mainly aimed at middle and low-income consumer groups, forming the base of the tower.
"Such a complete system is not available in other cuisines." Zhong Jian said, but he also admitted that Hebei cuisine does not have much influence at present.
In his opinion, this has a lot to do with Hebei's geographical location. Hebei surrounds the capital. Since the Yuan Dynasty, food schools from the north and the south have gathered here, and cooking cultures from all over the world have blended here. This makes Hebei cuisine eclectic and inclusive, but has annihilated its own characteristics.
"In this regard, Hebei cuisine is a bit 'dark under the lamp.'" Zhong Jian said.
In addition, due to the changes in the affiliation of Hebei's catering authorities, in recent years it has objectively affected the role of *** in exploring the culture of "Hebei cuisine", while catering companies in the province are working on their own, which is also Lack of a mechanism to form a synergy. 3. "We have just started." "Now, Hebei cuisine cannot be said to have become a trend, even.
4. What are the characteristics of Hebei cuisine?
Shijiazhuang: Zhachaoquan From the perspective of traditional cuisine, Shijiazhuang is too young to have its own characteristics. The so-called Shijiazhuang cuisine actually absorbs the characteristics of cuisines from Beijing, Shandong and other places and then innovates them.
One of the local dishes is the fried whole fish, which shows the "braininess" of Shijiazhuang people. The whole fish is fried and the highlight is the skill of the knife.
It is served on a plate. The dishes take up one-third of the table, they are delicious and atmospheric. Qinhuangdao: Steamed Seafood When you go to Qinhuangdao, it is natural to eat a lot of seafood. The locals like steamed seafood, whether it is crabs, shrimps or clams, put them in water and steam them. When you eat it, dip it in some ginger and vinegar sauce, it’s so fresh! There are seasons for eating seafood. Crabs come in two seasons a year. You can eat shrimps starting from the end of April. Of course, you can also eat farmed ones regardless of the season. In the eyes of Qinhuangdao people, that’s the best. It’s not called seafood anymore.
In recent years, grilled seafood has become popular. There is a kind of small fish called Qingpizi, which is slender and has a little green on the back. It cannot be eaten fried, but can only be eaten grilled. It is delicious and delicious. It's very cheap. During the season, you can buy two or two and a half catties for 5 yuan.
Chengde: Wanzi braised pork is a palace dish, and now it has become a famous dish for birthdays. The method is to cut the braised pork into 3.3 cm square pieces, use a knife to cut the meat pieces one by one from the outside to the inside, and circle in a square shape toward the center of the meat piece. Shape into a "ten thousand" shape, do not let it separate, then place it skin side down in a steaming bowl, add broth and condiments, steam for 2 hours, take out the buckle plate, pour broth, and thicken the fat to thicken it.
5. What are the characteristics of Hebei cuisine?
Shijiazhuang: Catch and stir-fry whole fish
From the perspective of traditional cuisine, Shijiazhuang is too young, too young to be Its own characteristics, the so-called Shijiazhuang cuisine, actually absorb the characteristics of cuisines from Beijing, Shandong and other places, and then innovate. Among the local dishes is a dish of fried whole fish, which shows the "brainfulness" of Shijiazhuang people. The whole fish is caught and stir-fried using large carps, and the highlight lies in the skill of the knife. When the dishes are served, one plate takes up one-third of the table, which is delicious and atmospheric.
Qinhuangdao: Steamed Seafood
Naturally, you have to eat a lot of seafood when you go to Qinhuangdao. The locals like to steam seafood, whether it is crabs, shrimps or clams. Put water in it, steam it, and eat it. Dip it in some ginger vinegar sauce, it’s so fresh! There are seasons for eating seafood. Crabs come in two seasons a year, and shrimps are eaten starting from the end of April. Of course, you can also eat farmed ones regardless of the season. In the eyes of Qinhuangdao people, it is not called seafood. In recent years, barbecued seafood has become popular. There is a kind of small fish called Qingpizi. It is slender and has a little green on the back. It cannot be eaten fried, but can only be eaten grilled. It is delicious and very cheap. You can buy it for 5 yuan when it is in season. Two pounds, two and a half pounds.
Chengde: Thousand-word Braised Pork
This is a palace dish, and now it has become a famous birthday dish. The method is to cut the braised pork into 3.3 cm square pieces, and use a knife to cut the meat one by one. From the outside to the inside of the meat piece, circle it in a square shape to form a "ten thousand" shape in the center of the meat piece. Do not allow it to separate. Then, put the skin side down in a steaming bowl, add stock and seasonings, steam it for 2 hours, and take it out. Put it on the plate, pour the broth over it, and thicken it with fat and serve.
6. What are the characteristics of Hebei cuisine?
Hebei has a vast territory and a large population, and there are three main schools of flavor dishes: the Central and South Hebei style, the palace-foreign style, and the Jingdong coastal style.
The central and southern Hebei style is represented by Baoding. It is characterized by a wide range of ingredients, mainly mountain products and fish, crabs and crabs from Baiyangdian. It emphasizes color, aroma and soup. The imperial palace style is represented by Chengde. It is characterized by the use of local raw materials, and is good at cooking palace dishes and wild game. It is similar to Beijing palace cuisine, but it prohibits cattle and rabbits. It has fine knife skills, emphasizes fire skills, and pays attention to shapes and serving utensils. , the taste is crispy and salty.
Jingdong’s coastal cuisine is mainly based in Tangshan, which is close to the Bohai Sea and is famous for cooking fresh seafood. It is characterized by rich raw materials and delicate knife skills. The taste is light, and it pays attention to clear oil and thick soup.
The dishes are served with exquisite Tangshan porcelain vessels, which is unique in style. Hebei-style snacks and snacks are also quite unique, with a wide variety of noodles and good quality.
Famous dishes include: Juban meat melon, cooked shrimp segments, Yipin longevity peaches, Tiangui pheasant, roasted northern and southern turtles, Changshan soft-shell turtle, grilled whole deer, golden lion fish, glutinous rice sweet rice, Raoyin tofu brain , Wang Dashan's fried belly, Guo Ba's fire, and buckwheat noodles.
7. Asking for a home-cooked recipe for Hebei cuisine
I am from Hebei, let me briefly introduce it first.
Spicy and sour potato shreds:
1. Wash and peel the potatoes.
2. First cut the potatoes into large and neat slices. This is the key to cutting even shreds.
3. Cut the potato slices into thin shreds
4. Soak the cut potato shreds in water to remove the starch (the fried potato shreds will be refreshing and not sticky)
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5. Chop the green onion, cut the pepper into small pieces, mince the garlic, shred the red pepper and mince the ginger.
6. Pour oil into the pot, add Sichuan peppercorns and stir-fry until fragrant.
7. Take out the fried Sichuan peppercorns
8. Add onion, ginger, minced garlic and chili pepper segments into the pot and stir-fry until fragrant.
9. Add soaked shredded potatoes.
10. Stir-fry shredded potatoes and add vinegar to cook until fragrant.
11. Add salt to taste
12. Add red pepper shreds and stir well.
13. Finally add minced garlic to enhance the flavor
14. Stir well and serve.
Cold dish: Simple cold dish: one cucumber, 4 to 5 shallots, one endive, a quarter of broccoli, shred the cucumber (not too thin), cut the shallots into small pieces (knife You can cut it by hand), cut the endive into small pieces, cut the broccoli into small pieces, blanch it and rinse it, put it in a large container, add: refined salt, soft sugar, MSG, seafood soy sauce, vinegar and sesame oil, mix well and heat it up Dish: Ingredients: 50 grams of minced pork, 250 grams of chives, 1 piece of pickled ginger, 4 pickled red peppers, salt, chicken essence, a little, 1 spoon of black bean sauce. Heat the pan with cold oil, add the minced meat, stir-fry over medium heat, and add the water Stir-fry until oil is released, add black bean paste and continue to stir-fry until crispy. 2. Add shredded pickled ginger and soaked red pepper and stir-fry until fragrant. Add chives and stir-fry quickly over high heat. Add a little salt and chicken essence and stir-fry evenly. Remove from the pan. 3. How to make the tempeh sauce - chop the tempeh into small pieces, heat 40% of the oil in the pan, add the green onion and ginger and stir-fry until fragrant, add the tempeh and stir-fry for 2 minutes, add cooking wine and sugar, stir-fry evenly and remove from the pan.