What must I taste when I arrive in Shijiazhuang?

Of course, the best combination for traveling abroad is beautiful scenery and delicious food. Shijiazhuang has many special dishes, mostly salty, especially good at making fried dishes, and emphasizes the shape, color and flavor. Many of these dishes are traditional and famous dishes passed down from ancient times. No matter from the type or taste of dishes, they all show distinctive local characteristics. So, when tourists come to Shijiazhuang, which foods can't be missed?

First, Zhengding Eight Bowls

Zhengding Eight Bowls is a very traditional food in Zhengding County, Shijiazhuang. If you are lucky enough to have been to Zhengding County, you must have heard the saying "eight dishes and eight bowls", where eight bowls are used to entertain distinguished guests, which is why Zhengding Eight Bowls came.

Zhengding eight bowls are usually made up of four kinds of meat and four kinds of vegetables. The four kinds of meat are mainly made of fresh pork, followed by front breast meat, middle rib meat, rear hip meat and elbow meat. Each bowl has its own corresponding name, followed by elbow, crispy meat, braised meat and square meat. Four vegetarian dishes are mainly made of radish, kelp, vermicelli and tofu. They are made of high quality materials and exquisite production methods. The meat and fat of meat dishes are not greasy, and the vegetarian dishes are fresh and fresh. They are veritable cooking artifacts, and they are also full of true feelings and expectations for relatives and friends!

second, golden lion fish

golden lion fish belongs to the series of Hebei cuisine and has been successfully selected as one of the top ten local famous dishes in Hebei province. This dish is made of fresh carp to ensure its tender meat. The production method is to fry the carp into golden brown first. The fried carp looks like a lion, so this dish is named as the golden lion fish. Carp is very popular because of its high nutritional value and sweet and sour taste. It is also a must-eat food for many friends when they come to Shijiazhuang.

III. Zhengding Beng Gan

Zhengding Beng Gan is also a traditional dish in Zhengding, Shijiazhuang, which was famous as early as the Song Dynasty and has been passed down to this day.

Zhengding Bengan is actually a cold dish. Fresh ox liver is used as the main ingredient, then the ox liver is cut into filaments, stir-fried in a pot, then put in a pot and poured with sesame oil to form a hot and cold dish, which is red in color and delicious in mouth. For a long time, Zhengding liver collapse is mainly based on the production of small family workshops.

Fourth, Jinfeng Braised Chicken

Jinfeng Braised Chicken is a delicious food with a long history in Shijiazhuang, which originated in 198. The selection of chickens is also very strict, and all of them are fresh laying hens that have grown for more than 45 days.

When making, make the chicken into a "recumbent" shape, that is, put the chicken wings in the chicken mouth and the chicken legs in the chicken belly. Then, the whole body of the chicken is covered with honey, and then the chicken is fried to golden brown. Finally, the chicken is stewed with the broth cooked in advance for more than 14 hours. In this process, no preservatives and pigments are added at all, which really has the characteristics of being fried evenly, cooked for a long time, stewed badly, easy to debond, beautiful in color and thick in fragrance. Therefore, many friends who travel to Shijiazhuang will take one or two home to enjoy this delicious food with their families before they leave.

5. Xinji salty donkey meat

Xinji salty donkey meat can be said to be an authentic Shijiazhuang food. In other places, this dish is basically not eaten, and its exclusive flavor has attracted many fans.

Xinji salty donkey meat has been continued since 1893. It is made of excellent donkey meat, and the production process is very time-consuming. Basically, it takes one day and one night. The color of the finished product is red as a whole, and the donkey meat has become soft after a long period of stewing, which is fragrant but not greasy, fresh but not fishy.