What are the best foods in Zhangjiakou?

Yellow cake is a kind of cake food unique to Han nationality. Mainly popular in Datong, Shuozhou and surrounding counties and townships in Shanxi, Yulin in Shaanxi, Yangyuan County and Yuxian County in Zhangjiakou City, Hebei Province. Steamed with yellow wheat, similar to the southern rice cake, named after its golden color. It has the characteristics of Huang Liang color, soft texture, sweet taste and rich nutrition. A local food. It is mainly popular in Yangyuan County and Yuxian County of Zhangjiakou City, Hebei Province, Guangling County and Lingqiu County of Datong City, Shanxi Province and surrounding villages, and it is the staple food at noon. It is to peel millet (commonly known as yellow rice), grind it into flour as the main raw material (you can choose to add a little corn flour or millet flour or not), add water and stir it into dough, spread breathable linen under the steamer, and then squeeze it into pieces with gaps in the middle. (The hardness depends on personal and family tastes), then put it in a pot and steam it, then knead it into pieces by hand (dip it in a little warm water), and finally apply a little cooking oil on the cake. This is the noodle yellow cake. If you knead the yellow cake into a ball the size of a chicken, duck or goose egg (with or without stuffing) and fry it in an oil pan, it becomes a fried cake.

Yellow cake is so hungry that I can't digest it at night and can't sleep. Locals usually eat at noon. There is a saying that "thirty miles of oatmeal, forty miles of bread, and twenty miles of buckwheat noodles starve people." You can walk forty miles after eating yellow cake. Yellow rice is the raw material of yellow cake noodles after peeling millet. A monocotyledonous gramineous crop, Panicum, grows in the north, is drought-tolerant, has slender and pointed leaves and parallel veins. Seeds, also called millet, are light yellow, commonly known as yellow rice after peeling, and then ground into flour, commonly known as yellow wheat. They are sticky and often used to make rice cakes and make wine. It is also used to make yellow cakes and oil cakes in Yuxian, Yangyuan and some counties in Zhangjiakou, Shanxi Province, and is one of the important food crops. "Gao" and "Gao" are homophonic. Eating yellow cakes is festive, just as eating Nostoc flagelliforme in Hong Kong and Macao is to make a fortune, which means being in high spirits and rising steadily. In order to please people, whenever people miss their relatives during the festive season, they will fry oil cakes and distribute them to families, commonly known as "eating wedding cakes". Yellow cake is a kind of food, which has become a culture after being injected with emotion. Yellow cake culture is so wonderful! Excellent cotton; Yufen is flour processed from naked oats, and it is also the general name of naked oats pasta in Bashang area of Shanxi, Inner Mongolia and Hebei. Yomi contains calcium, phosphorus, iron, riboflavin and other nutrients and pharmaceutical ingredients needed by human body, which can treat and prevent diseases such as diabetes, coronary heart disease, arteriosclerosis and hypertension. At the same time, oat flour contains a special substance-linoleic acid, which has obvious effect on human metabolism. Naked oats are millet. The growth period is short, and the fruit can be easily separated from the shell and ground into powder when it is mature, so it is called oat powder, naked oats powder and naked oats powder. The fruit of this plant is also called naked oats. Flour made from naked oats. After careful preparation, it became food. The nutritional content of oat flour is more than 7 times that of other flours, which can be compared with refined flour. In addition, oat noodle is a good health food, which is helpful to lose weight and beauty. It's just that oat noodles are not easy to digest (it's best not to eat more at dinner), so eat less every meal. Oil noodles are special foods in Zhangjiakou City, Hebei Province, Datong Basin in northern Shanxi Province, Tumochuan Plain in Inner Mongolia, Yinshan Mountain Area and southern Wulanchabu City, and mainly grow in mountainous areas with short frost-free period.

There are many ways to eat oat noodles, and their tastes are different. Can be processed into Lehe, Wo Wo, Gege, Gao Na, Jiao Jiao, puppets, meatballs, wonton, noodles and so on. Can also be processed into fried noodles, corn porridge, oatmeal and so on. It has not only become the main food for local people, but also a brand-name product for export. According to the comprehensive analysis of the Institute of Health of China Academy of Medical Sciences, naked oats in China are among the best compared with the other eight kinds of grains in terms of crude protein 15.6%, fat 8.5%, heat released by starch, phosphorus, iron, calcium and other elements. The water-soluble dietary fiber in oats is 4.7 times and 7.7 times that of wheat and corn, respectively. Oats are rich in B vitamins, nicotinic acid, folic acid and pantothenic acid, especially vitamin E, which is as high as 15 mg per 100 g oat flour. In addition, oat flour also contains saponins (the main component of ginseng) which are lacking in cereal. Protein has a comprehensive amino acid composition, with the highest content of eight essential amino acids, especially the content of lysine as high as 0.68g. For office workers who are often in a state of tension, oatmeal is a healthy food that takes care of both nutrition and won't get fat. For people with cardiovascular and cerebrovascular diseases, people with liver and renal insufficiency, obese people, middle-aged people and women who want to lose weight, it is a good health care product. The general population can eat it. Suitable for pregnant women, infants, the elderly, aircrew and seafarers; Suitable for chronic patients, fatty liver, diabetes, edema and habitual constipation; Suitable for people who are weak, sweaty, prone to sweating and night sweats; It is suitable for patients with hypertension, hyperlipidemia and arteriosclerosis. Bacon; Bacon is pork belly with spices such as pepper, fennel and sweet noodle sauce. Pork belly is rich in nutrition and easy to absorb, and has the effects of supplementing skin nutrition and beautifying.

The bacon that has just come out of the pot is red and purple, trembling and shiny, and it is full of color, flavor and endless aftertaste. In Huai 'an County, people often buy several kilograms of Chaigoubao bacon on holidays. Guests from other places always bring some pieces of bacon to try. Bacon is pork belly with spices such as pepper, fennel and sweet noodle sauce. Pork belly is rich in nutrition and easy to absorb, and has the effects of supplementing skin nutrition and beautifying. Originated from Zhangjiakou, China. The production of Chaigoubao bacon can be divided into three stages: material preparation, cook the meat and smoking. When preparing materials, choose the second-grade meat 100 kg of about one inch of fat, and cut it into five-inch square blocks with a thickness of about one and a half inches. The first pot of ingredients: aniseed, pepper, spice, cinnamon, clove and Amomum villosum. When preparing onion, ginger, garlic, sweet noodle sauce and cook the meat, put the tenderloin first, and put other slices with skin on it in layers. In addition, add 2 kg of onion, semi-A Jin garlic and appropriate amount of salt. Finally add water to cover the meat. After simmering, add sweet noodle sauce, black noodle sauce, bean curd, soy sauce and vinegar. After the pot is boiled, turn the meat up and down, continue to simmer, turn the pot every half hour and cook for about two to four hours. Because it is cook the meat with slow fire, the broth is strictly covered with oil layer, and all seasonings in the pot can be put into the meat, so the meat tastes delicious, which is the key to making Chaigoubao bacon. Drain the oil soup when smoking, pile it on the iron grate, put cypress sawdust in the iron pot under the iron grate, cover the pot, heat it with low fire for 15 minutes, and then take it out. Chaigoubao bacon made by this method has the characteristics of good color, fragrance and taste, and is deeply loved by consumers. First, blanch the meat in boiling water, scoop it up and cut it into cubes, put oil and proper amount of sugar in the pot, then stir-fry the meat, and finally add other seasonings to the water. After boiling, stew with low fire until the meat is cooked, and then put the bowl in the pot again. Bean curd skin; Bean curd skin is a traditional bean product of Han nationality, and there are many famous dishes in the north and south of China. Bean curd skin has two different names in different places: one is the bean curd skin formed by natural oil film on the surface of soybean milk after boiling, also known as "oil skin", "yuba", "bean curd skin" and "bean sprouts".

People can't live without popular dishes. Among many Huai 'an people, there are not a few who can make tofu skin. In the local area, there is a very strange phenomenon, that is, every village has one or two workshops to make tofu skin. This unique craft with a long history has been passed down to this day and has become a delicious tip of the tongue for people to eat. According to the theory of traditional Chinese medicine, bean curd skin is flat and sweet, and has the functions of clearing away heat and moistening lung, relieving cough and resolving phlegm, nourishing stomach, detoxifying and stopping sweating. Bean curd skin is rich in nutrition and high in protein and amino acids. According to modern scientific determination, there are 18 kinds of trace elements such as iron, calcium and molybdenum necessary for human body. Children can improve immunity and promote physical and intellectual development. Long-term consumption by the elderly can prolong life. Especially for pregnant women in postpartum period, it can not only restore their health quickly, but also increase milk. Bean curd skin also has the advantages of easy digestion and quick absorption. It is a good food for women, young people, the elderly and the weak. Gong Mi; Gong Mi was a place rich in rice in ancient feudal society of China. After carefully selecting local high-quality rice, it was given to the emperor at that time, also known as Imperial Rice. It is the highest praise for local rice.

As early as 700 years ago, it became a tribute and entered the royal kitchen, enjoying a high reputation in Beijing. The legend that "rice oil can replace ginseng soup" makes Gong Mi and Yuzhou become high-frequency consumers in the health care products market. Origin, original ecology and original flavor are the innate "three principles" labels. Originated in the mountainous area of He Qiao, Peimei Town, Wannian County, Jiangxi Province, it only grows in a few acres of paddy fields along the Leigong River at the foot of the mountain. It belongs to wild rice, which is planted once a year, and the whole growth period is 175 days. Because only a few acres of land can be planted in Gong Mi, the yield is scarce, but the rice quality is unique. Yuan Longping, the "father of hybrid rice", went on a field trip. Originated in the Southern and Northern Dynasties. Named after "generations of cultivation, annual tribute", it has been planted for 1000 years. The whole growth period is 155- 170d, the plant height is 127- 139cm, the plant type is moderate, the flag leaf is long and straight, the leaf sheath is green, the grain color is good at maturity, the ear length is 26cm, and the number of grains per ear is 136. Wannian Gong Mi, which absorbs the clear spring of four seasons and is rooted in special soil and water, is rich in nutrition, large in particles, slender, spindle-shaped and beige as jade. Cooking with it is soft but not greasy, with rich flavor; Gong Mi makes wine with raw materials, which is strong but not strong. Its rice and wine are of high quality and unique flavor. Fame is the first grain of all. According to the determination, the content of protein in Wannian Gong Mi is 1-2 times higher than that of ordinary rice, and it is rich in vitamin B family and a certain amount of trace elements, which can be called a treasure in rice. Milk grapes; Milk grapes are also called Sha Ying grapes, Xuanhua white milk, white grapes, agate grapes, mare's milk grapes and crisp grapes. The skin of milk grape is thin, crisp and thick, dense and juicy. You can peel and slice it and cut it into pieces with a knife. It has the reputation of "cutting milk without juice". Less seeds, sweet taste. Strong fragrance and storage resistance. It has high nutritional value, can be used as an auxiliary medicine for treating anemia, and is also the first-class raw material for brewing wine, making grape juice, candied fruit, canned food and raisins.

The fruit of Xuanhua milk grape looks like a cow's nipple, so it is called milk grape, which was a palace tribute in ancient times. After liberation, it has been exported to more than 20 countries and regions. Fresh fruit is famous for its thin skin, crisp meat, juicy and peelable skin. Known as "the knife cuts the milk without bleeding juice", it is one of the most famous fresh food species in northern China. This variety is a good fresh food with late maturity. The buds are green and have sparse fluff. Young leaves are yellow-green, reddish and fluffy. Adult leaves are large and thin, kidney-shaped, 5-lobed; The leaves are smooth, and there is no fluff on the back of the leaves. Petiole concave arrow-shaped opening; Petiole shorter than midvein, green. Annual mature branches are yellow-brown, with long internodes and stout. The tendrils are spaced apart. Amphoteric flowers. This tree is very strong. The germination rate of bud eyes is high, and the fruiting branches account for about 35% of the total number of bud eyes. Each fruiting branch has an average of 1. 1 inflorescence, and the fruit spikes are inserted in the fifth and sixth nodes. The strength of the secondary tip junction is weak. The ear is large, with an average weight of more than 350g, the maximum ear can reach 1400g, the ear is 30cm long and 15cm wide, which is oblong and conical, and the fruit grain density is moderate. The fruit is large and rectangular, with an average weight of 6.0 grams, yellow-green, and thin skin; The pulp is crisp and juicy, sweet and refreshing, with sugar content of about 15% and acid content of 0.5%, and each fruit has 1 ~ 3 seeds. Sweet corn; Sweet corn is a kind of corn, also known as vegetable corn, Gramineae and maize. Sweet corn is one of the main vegetables in developed countries such as Europe, America, South Korea and Japan. Because of its rich nutrition, sweet, fresh, crisp and tender characteristics, it is favored by consumers at all levels. Plants are short and have strong tillering ability. There are flag leaves on the bracts of spikes. The seeds are light yellow or milky white, the embryos are large, and the fruits are soft and delicious at the milk stage, which are rich in water-soluble polysaccharides, vitamin A, vitamin C, fat and protein. The plants consumed by sweet corn are immature grains, which are mainly composed of endosperm and ovary wall (immature glume).

Wanquan County, Zhangjiakou City, Hebei Province has excellent climate and soil conditions, which is suitable for planting fresh corn. It belongs to the continental monsoon climate of cold temperate zone, with four distinct seasons, large temperature difference between day and night, long illumination time, and unique local soil conditions. The planted fresh corn has high viscosity, high sugar content and good taste. The research of German Nutrition and Health Care Association shows that corn has the highest nutritional value and health care function among all staple foods. Corn contains seven "anti-aging agents", namely calcium, glutathione, vitamins, magnesium, selenium, vitamin E and fatty acids. It has been determined that every100g of corn can provide nearly 300 mg of calcium, which is almost the same as that contained in dairy products. Rich calcium can lower blood pressure. Carotene contained in corn is absorbed by human body and converted into vitamin A, which has the function of preventing cancer. Plant cellulose can accelerate the discharge of carcinogens and other poisons. Natural vitamin E has the functions of promoting cell division, delaying aging, lowering serum cholesterol, preventing skin lesions, relieving arteriosclerosis and brain function decline. Lutein and zeaxanthin contained in corn are beneficial to delaying eye aging. Selenium, a "life element", is known as the "king of cancer". The selenium content of super sweet corn is 8- 10 times higher than that of ordinary corn. Selenium also has the functions of enhancing immunity, preventing diabetes, cardiovascular and cerebrovascular diseases, preventing and treating liver diseases and protecting the liver. Sweet corn also has health care function, because it contains many vitamins and minerals, which makes it have the characteristics of fruits and vegetables; It contains unsaturated fatty acids, and has the functions of lowering blood cholesterol, softening blood vessels and preventing and treating coronary heart disease.