Chengde is located in the southeast end of Shanxi Province, bordering Henan Province to the east and south.It serves as a crucial crossroads for Henan, Hebei, and Shanxi provinces, historically an important gateway to Central Plains; it is referred to as "Jinnan Shield, Central Plain's Shield, Southern Hebei's Stronghold".

FlavorsSnacks：Boiled Noodles,Burnt Bread,Stir-fried,Cooling GelatinandMushroom, Sweet Potato Noodle Soup, Clear Broth Hiegluo, Wood Ear Fungus, Gorge Leek, Clear Soup Noodle Rolls, Oil Pancake, Braised Meatball, Steamed Bun, Wonton, Oil Cake,Leek, Box, Vegetarian Stew, Hot and Sour Soup, Babao Burned Large Onion, Yangcheng Burned Liver

Rotating Noodles

Introduction

Rotating noodles are one of the traditionalNoodle Dishesin Gaoping City, Shanxi Province.

Preparation Method

Mix baking soda and salt with water to make a dough. After pressing it into a smooth surface, apply vegetable oil, let it rest for 30 minutes, and then roll it out.Noodlesare made by covering it with a cloth.After the aroma is released, cook them in a pot until ready to serve.Its characteristics are clear, fragrant, smooth, and tasty.Oil Fritters

Introduction

Oil fritters are a traditional snack in Shanxi Province. They have a golden color and are either sweet with a crispy and sugary filling or savory with a fresh and crisp vegetable filling.

Originating in the Tang Dynasty.Made from flour, they can contain various fillings such asegg,tofu,mung beans,rice vermicelli,seaweed,leek,sesame seeds,radish,etc.After mixing the fillings, they are fried in oil.Historical CultureIt is said that during the Tang Dynasty, a general returned victorious after an expedition. His pregnant wife prepared these fritters using local specialties to reward him. The general enjoyed them so much that his wife gave birth to twin children shortly afterward. To celebrate, the general ordered his troops to enjoy oil fritters.Interestingly, different fillings were used: red bean paste for male babies and carrot for female babies.This tradition has been maintained to symbolize good fortune in having a son or daughter.By the late Qing Dynasty, some food shops in Lingchuan County reached their peak.

Oil fritters are still commonly found traditional snacks with significant development.

Instead of millet flour, wheat flour is now used. The fillings include eggs, tofu, vermicelli, and other ingredients.Preparation MethodIngredients: 1 kilogram of flour or millet flour, 600 grams of red beans, 100 grams of sugar, 150 grams of eggs, 200 grams of leeks, 50 grams each of vermicelli and sesame seeds, appropriate amounts of vegetable oil, soy sauce, sesame oil, and salt.Method: Boil half a kilogram of flour with hot water to make a dough. Knead it into a smooth ball and cut it into portions. Flatten each portion into a round thin skin; cook the red bean paste in sugar, then wrap it inside the skin and pinch it to form a dumpling shape. Fry them until golden.For vegetable filling: beat eggs, stir-fry and chop them. Roast sesame seeds and grind them. Soak vermicelli, chop leeks finely. Mix all ingredients with soy sauce, sesame oil, salt.Prepare another dough with half a kilogram of flour. Form portions, fill each one with the vegetable mixture, and fry until golden.Tips1. The hot water dough should be kneaded until smooth without lumps;2. Do not use too high heat when frying.

Rolled White BreadIntroductionRolled white bread is a famous local delicacy in Jincheng, and it's traditionally eaten on the second day of the second lunar month.

As the name suggests, this bread contains many kinds of fillings. However, the actual number can vary based on personal preference.

Unlike plain white bread, these are flatbreads cooked in oil with a bit of chewiness.

Preparation MethodMaking rolled white bread involves combining flour and hot water to form a dough. Knead until it's smooth without lumps. Cut into equal portions, flatten each one into thin rounds. Use vegetable fillings according to preference.Roll them up with the filling inside, forming individual rolls before frying in oil until golden brown.Soy sauceSesame oil,Fine saltEach in appropriate amounts.

Method

1. Mix 500 grams of flour with boiling water to form a steamed dough, divide it into portions and flatten them into round;Cook adzuki beans until soft, add sugar and mix to make the filling.Wrap the bean filling in the dough, fold and press the edges to form flower patternsDumplings,resulting in adzuki bean paste oil fritters. Fry them in hot oil until golden yellow.

2. Beat eggs into a bowl until well mixed, then stir-fry until done and cut into small pieces;Roast sesame seeds, chop soft rice vermicelli, and finely slice scallions.Mix all the above ingredients in a basin, add soy sauce, sesame oil, and fine salt to mix thoroughly as filling.Also, use 500 grams of flour mixed with boiling water to form steamed dough, divide it into portions, fill them with vegetable stuffing, and make vegetable paste oil fritters. Fry until golden yellow.

Key Points

1. The steamed dough should be kneaded until there are no lumps, the surface smooth and non-sticky;

2. Do not heat the oil too high when frying.

Pan-fried White Bun

Introduction

Pan-fried white buns are a famous local delicacy in Jin Cheng. Every year on the second day of the second lunar month, every household must eat pan-fried white buns.As the name suggests, it refers to filling the bun with various vegetables, but only up to one's preference; hundreds of fillings are an exaggeration.The bun here is not white,Steamed Bunbut rather a pancake-like dough that has been fried in oil and has some chewiness.MethodTo make pan-fried buns, it's actually combining pancakes with fillings. Making them isn't difficult.

First, mix flour with hot water to form the dough, then add a little cold water to knead until all the heat is gone.

Knead into a long strip and cut into uniform pieces; roll each piece intoThin Pancake2. Scallion segments are stir-fried in hot oil until golden, then blanched with boiling water, drained, and set aside;3. Remove the skin from lychees and separate the flesh;And place it in a frying pan to fry."Good flowers need green leaves to support them," after the pancakes are fried, vegetables are also essential.The vegetable can be chosen according to your preference.Generally, at home, you often usevermicelli, greenbean sprouts,spinach, carrots, and mushrooms,etc.Here, just cut the carrot and mushroom into threads; fry the harder-to-cook vegetables first and then add the easier-to-cook ones. Once the vegetables are cooked, we need to roll them up.Soon, a dish of roll-stuffed flatbread with color, aroma, taste, and shape is ready.

High Ten Bowls

Introduction

High Ten Bowls, also called High Water Banquet.Water Banquet is one of the ancient famous banquets in China.Due to each dish cannot be without soup water, eat a course and change it with another like flowing water. As every item consists of half meat and half soup, this name came from here.Some say: High Ten Bowls are the earliest and most systematic Chinese cuisine existing in the world today, showcasing the culinary skills and wisdom of the people of High.

High Ten Bowls consist of ten dishes:Walnutmeat,braised pork,crispy meatballs,intestines soup, mustard tofu skin soup,ball, field and egg,softrice

,green beanssoup.From the preparation method, except for soft rice and field and eggs, the cooking technique of all other soups is the same: blanching.

The raw materials for the Ten Bowls are first prepared by frying, steaming, or cooking, then made into semi-finished products, and finally blanched inhigh broth.The craftsmanship of the Ten Bowls is extremely meticulous and demanding.Select a whole fatty pig, after washing and killing it, the chef divides the fresh tender pork into grades for meticulous carving and processing.Lean meat is cut into strips to make walnut meat;fatty meat is shaved into slices to make water white meat;the stomach, intestines, etc., are also fully utilized.

Historical and Cultural Background

The main ingredient of the Ten Bowls ispork.In the past, when people in rural areas entertained guests with the Ten Bowls, they often slaughtered a whole pig at home for preparation.Every part of the pork was used in the Ten Bowls.

Preparation Method

The chef mixes the cut meat with oil, salt, soy sauce, vinegar, green onionginger, starch, and other seasonings before frying it until golden. Then, it is steamed in a large steamer and left to settle after cooling.It tastes even better on the second day when served.The Ten Bowls consist of both meat and vegetables,while the raw materials for the vegetable dishes are mostly local specialties.The most representative and delicious is the "tianhe egg" dish. This dish requires many procedures, with very meticulous selection and preparation.Even in winter when making it, freshsweet potatoesmust be stored in a cellar. Boil the sweet potato until soft, remove the skin, mix the sweet flesh with "soft rice flour" (homemade, resembling millet grains after cooking, very sticky and can be used to make various sweet treats),cornmeal, starch, etc., add some sugar, knead into egg or small round shapes, then fry in oil.When fried just right, the "tianhe eggs" are golden and tender.If conditions permit, large yellowpearscan be selected, cut into pieces, coated with a layer of starch, then deep-fried. Served together with the tianhe eggs, it's like adding flowers to brocade.Before serving, steam each bowl of "tianhe eggs" thoroughly in a large steamer. The chef pours hot sugar syrup made from rock sugar, honey,andDough the starch well, then add a little sugar and knead by hand to form egg-shaped or small round balls.honey, over them, then sprinkles colorful sugar threads; the color is vibrant, and the taste is exquisite.Pickled Cabbage Black Guo TiaoIntroductionPickled cabbage black guo tiao is also known as fermented vegetable black guo tiao in Huaxi City, Shanxi Province. It is a traditional Han Chinese delicacy in this area.In the past, due towhite flour

scarcity, people used wheat flour mixed with millet flour to make noodles to add variety to their diet. Since Jincheng's pickled vegetables were well-made, they were paired with black guo tiao.

Add

coriander, sesame, or chili according to taste.The flavor is sour, fragrant, and spicy, with a special aroma of millet flour that surpasses white rice. It's loved the more you eat it.Preparation MethodMain ingredients: 400 grams of wheat flour, 200 grams of millet flourSupporting ingredients: approximately 20-25 grams of buckwheat or soybean flour, pickled vegetablesseasonings: garlic (white skin), sesame, chili, add according to taste1. Wash your hands and the mixing bowl, mix the wheat flour with warm water first, then set it aside.CorianderSesame seeds can also be added.Chili peppers.The flavor is sour, fragrant, and spicy all at once; the unique aroma of sorghum flour surpasses that of refined rice, making people eat more and more with each bite.

Method

Main ingredients: 400 grams of wheat flour, 200 grams of sorghum flour

Auxiliary ingredients: about 20-25 grams of wild apricot kernel flour or bean flour, pickled mustard greens

Seasoning ingredients: garlic (white skin), sesame seeds, chili peppers, add according to taste

1. Wash your hands and the mixing bowl, first mix the wheat flour with warm water, knead well and set aside.One may also use cold water, but avoid using boiling water for kneading the dough.

2. Use boiling water to mix with sorghum flour; add a small amount of wild apricot bark or soybean flour (the purpose of adding wild apricot bark or soybean flour is to make the dough stick together when mixed with boiling water, making it easier to knead).Coarse grains, experienced cooks know that mixing the dough with warm or cold water does not work well; adding a small amount of wild apricot bark or soybean flour while using boiling water helps the dough stick together.

3. Roll out the white flour dough slightly, encase the sorghum dough inside it, and use an rolling pin to evenly roll and cut into strips.Specifically: use a rolling pin to evenly roll; when rolled together in two layers, continue rolling as you would for regular pasta to merge the two layers; after rolling, cut them into pieces with a knife and then into strips before cooking by boiling.One side is white and the other red; striped and tasty.

4. To make sour vegetable broth, heat up a wok with appropriate amount of oil; once hot, add garlic or ginger (only one at a time, not both), fry until fragrant, then add the vegetables, some water, eggs, tofu, vermicelli, and bean sprouts.Note: The best sour vegetables are from Gaoping. Also note that if there are eggs in the vegetables, do not add tofu or bean sprouts.More clearly expressed is: one type of sour vegetable broth includes: eggs, sour vegetables, vermicelli.Another type of sour vegetable broth contains: tofu, bean sprouts, sour vegetables, and vermicelli; it's called a four-in-one sour vegetable broth.When hosting guests in Gaoping, the first dish is usually made with this latter type.）

5. Place garlic in a garlic container, add a little salt, and mash until a paste forms. Do not add vinegar; condiments may include sesame seeds, coriander, or chili peppers according to personal preference.However, the original taste of the sour vegetables is somewhat compromised, resulting in a different flavor profile.

Ear fungus gubie

Introduction

Ear fungus gubie is a well-known Han ethnic delicacy from Jincheng, Shanxi province with over 100 years of history, and it's part of the "Ten Bowls" banquet.Bring water to a boil in a pot; add prepared ingredients. After boiling, add some sesame oil and sprinkle sesame seeds before serving. Use chopsticks to scoop out semi-transparent, gel-like starch products that are white and clear, soft and easy to chew, with a light and fresh broth flavor.

Cultural History

"Ear fungus gubie" is a delicacy with black and white colors, delicious and smooth taste, dating back over 1000 years in Jincheng.Legend has it that during the Shang Dynasty, when Prime Minister Yi Yin of State of Zhao was traveling in Jincheng and fainted due to heat, local officials asked the people to bring him bean jelly, fried ear fungus, and raw eggs. While on his way, he accidentally spilled some egg yolk over them.Bean jellyand ear fungus were placed on a pan with pig oil. After being served by nearby servants, who steamed the mixture for Yi Yin to eat, he recovered after eating it. He inquired about its name and composition, praising its taste and asked that it be named "Ear fungus gubie".Later, this dish became a popular local delicacy in Jincheng.Black ear fungus

Ingredients

The key to making this dish is to prepare the starch form (similar to jelly but with different texture), mix it with peeled green beans, egg whites and lard. Cook over low heat until the mixture forms a gel-like consistency.Cut the prepared gel into 5 cm by 2 cm slices, then steam for 15 minutes in a steamer before serving.Place the egg sheets on top of the sliced starch form, pour chicken broth over it and garnish with coriander. This dish is popular due to its rich nutritional content and appealing taste.Jincheng fried cold rice noodlesIntroductionFried cold rice noodles are a traditional snack from Jincheng, dating back 100 years or more.Cut the pre-made rice noodles into squares measuring about 3 to 4 cm in each direction and set aside for preparation.In a pan, heat some oil until hot. Add the prepared cold noodle pieces and stir-fry them.Pour vinegar and minced garlic over it while covered, allowing flavors to mix fully before serving.

Soft and flavorful.

Historical Context

In Jincheng during temple fairs, people would gather not just for sightseeing but also to enjoy a bowl of fried cold rice noodles. This dish has been deeply ingrained in the memory of locals.Nowadays, this dish is well-known not only on the streets and markets but also served in restaurants and hotels.PreparationBuy pre-made rice noodles from the market or supermarket, cut into 3 to 4 cm squares, about 1 cm thick. Stir-fry with a small amount of oil, add vinegar and garlic paste while covered for the best flavor.It’s clear and creamy when just cooked, soft and flavorful, which is why it has been popular in Jincheng for over a century.

Boiled meat

IntroductionIn Jincheng, "boiled meat" includes various ingredients such as shredded meat, meatballs, tofu, potatoes, black fungus, and vermicelli. This dish is widely enjoyed across Longzhong, Gaoping, Changzi, and Yangcheng.These ingredients are usually pre-prepared before being added to the soup.

Fried green onion

Introduction"Fried green onion" is a traditional Han Chinese delicacy from Jincheng with over 100 years of history. The main ingredient is green onions, making it unique compared to other dishes.It has no lingering odor and serves as an ideal winter dish.There are two stories about the origin: one during the Warring States period when General Lianpo offered a meal to reconcile with Minister Lian Shu. A servant accidentally dropped a dish, but cleverly used green onions to create this new dish.

The other story is that Empress Dowager Cixi escaped through Jiezhou (now part of Jincheng) and was hosted with a banquet. In a rush, the chef omitted one dish; in desperation, they quickly created fried green onion as a substitute.

Main Ingredients

Green onions 1000 gramsLychees 200 gramsLean pork 200 gramsDried shrimps 20 grams

Cooking Oil (refined) 15 grams

Shaoxing wine 25 grams

Ginger 15 gramsSugar 15 grams

Garlic 25 grams

Soy sauce 20 gramsSaltDashi (kombu extract) 250 millilitersPreparation StepsCut the green onions into 5 cm segments, blanch in boiling water.

Blanch the green onion pieces again after frying them until golden brown and then re-blanch to remove the smell. Drain and set aside.Remove the flesh from the lychees.Clean the pork and cut it into threads.

In a wok, heat the oil and add ginger and garlic threads; stir-fry with the pork until cooked, then add Shaoxing wine, soy sauce, sugar, salt, and Dashi. Bring to a boil and remove foam.

Pour over the prepared green onions in a bowl. Add the lychee flesh around them and sprinkle dried shrimps. Steam for 15 minutes.

Strain the broth into the wok. Place the green onions back into a serving dish, pour the sauce over it, and thicken with water starch to make a clear soup-like sauce before pouring over the green onions.Tips:Blanching the green onions twice helps remove any unpleasant smell. High heat is necessary during frying to keep them intact. Do not steam for too long or they will lose their shape and become mushy.Only use green onions from Ba Gong Town, Jincheng, to highlight local flavor.A total of 750 grams of oil are needed due to the deep-frying process.

Braised three treasures

Introduction

"Braised Three Treasures" is a specialty dish from Qinsi County, made with monkey head fungus, black fungus, and yellow cauliflower – all local specialties. It’s both nutritious and flavorful after being carefully prepared by skilled chefs and seasoned with various ingredients to create an aromatic broth.

4. Wash pork, cut into strips;

5. In a wok over high heat with cooked pig oil, add ginger and garlic slices, then pork strips; stir-fry until done, adding liquor, soy sauce, sugar, salt, and 250 ml of broth, boiling to remove foam.

Pour the original broth into a pot, place the lychee flesh around the large scallion, sprinkle with shrimp and steam for 15 minutes.

Pour the original broth back into the pan, arrange the scallions in the soup bowl, thicken with water starch to make rice porridge-like sauce, and pour over the scallions.

Tips:

1. Blanch large scallions twice for flavor removal; once blanched, they easily break apart; when frying, use high heat oil until set, then gently move to keep the scallion segments whole.

2. Do not steam for too long after filling to prevent scallion pieces from becoming mushy and losing their shape beauty.

3. Use Panjin (a town in Shanxi) large scallions to highlight Shanxi flavor.

2. Due to the frying process, prepare 750 grams of plant oil.Braised Three Delicacies

Introduction

Braised three delicacies is a famous dish from Qingxian County; the "three delicacies" refer to monkey head mushrooms, black fungus, and chrysanthemum cauliflower, all local specialties in the area.

After meticulous processing by skilled chefs with seasonings, it retains its unique nutritional value while enhancing its flavor.

Braised Three Delicacies is a famous dish from Qìnshuǐ County.The three delicacies are monkey head mushroom, wood ear fungus, and yellow flower cauliflower.All of these are local specialties within the county.After being finely processed by renowned chefs and seasoned with condiments, it not only preserves their unique nutritional value but also enhances the flavor.