Hebei Province is one of the birthplaces of the Chinese nation, with the Three Ancestors of the Chinese Nation - Yellow Emperor, Yan Emperor, and Chiyou all having their origins here.Located in the northern part of North China Plain, Hebei surrounds Beijing and Tianjin. Rich in resources, it boasts outstanding people, and its prime geographical position and cultural heritage have given rise to a splendid culinary culture.Today, we are going to introduce an important part of Hebei's culinary culture -snacks.The characteristics of Hebei snacks include wide-ranging selection of ingredients, diverse flavors with salty and fresh tastes as the main ones, and various cooking methods.

Jixiandonkey meatburnt bun

introduction

"Heavenly dragon meat, earthly donkey meat," says the proverb. Donkey meat is tender red in color and has a strong texture compared to beef fibers, which are finer and softer.It doesn’t have the greasiness of pork nor the strong smell of lamb.Therefore, it truly deserves its title as premium meat among wild animals.Historical cultureJixian City is situated in the vast North China Plain.In ancient times, it was part of River Region. During the Han Dynasty, it was granted as a kingdom and later became a county during the Ming Dynasty.It served as an important transportation route between north and south regions, known as "the first county on the southern road south of Beijing."

As a result, various northern and southern culinary cultures developed here, especially after the Qing dynasty’s decline, when many court chefs from the imperial kitchen returned to their hometowns.

There is an old saying: "To get food, one must go to Jixian County," and "Heavenly dragon meat, earthly donkey meat."After the two dragons were consumed in the Xia Dynasty, only the art of dragon slaying remained. In contrast, donkeys have been reproducing for thousands of years, making them a never-ending source of food.This makes it the first true delicacy among meats.The taste of donkey meat was appreciated by ancient scholars. During the Song Dynasty, scholar Sòng Qí enjoyed a meal in Luoyang and ate so much donkey meat that he even killed his own riding animal to eat it."Big fire-burned donkey meat" with its unique flavor from Jixian has a long history.The earliest legend is about Emperor Xuanzong Li Longji of the Tang Dynasty. Before becoming emperor, he visited Jixian and was served "sorghum-cooked donkey" by a scholar, who said it tasted delicious."Golden Phoenix Steamed Chicken," a historic specialty from Shijiazhuang, first appeared in 1908.It uses unique techniques involving honey to color the chicken before frying and then cooking with a secret herbal broth for medicinal benefits and health effects.

Historical culture"Golden Phoenix Steamed Chicken" began in 1908 when a Muslim couple, Ma Hongchang, opened a chicken shop in Shijiazhuang's Bridge Street. They used honey to color the chicken before frying it and cooking it with an herbal broth according to a secret recipe.Despite their small store, they were very popular because of the delicious taste of their steamed chicken."At that time, it was called Chicken Shop on Bridge Street," recalls descendants of the original owners. The recipe includes eighteen types of spices and herbs, all with dual functions as seasoning and medicine, found in traditional Chinese herbal texts like "Compendium of Materia Medica."Although there have been some changes over the years, they still use the same old broth daily, removing impurities by skimming off fat and adding new ingredients.The formula is a closely guarded secret known to only a few people. Only specially trained staff prepare the ingredients, while others are kept away during preparation.Xianghemeat pancakeintroduction

Xianghe meat pancakes are a specialty of Xianghe County in Hebei Province.

Their features include thin crust, thick filling, and a rich and savory taste that suits northern tastes. They can be eaten as side dishes or main meals.

Historical cultureXianghe meat pancakes have a history spanning over two centuries.The origin of the modern version can be traced back to the 1st millennium AD when nomadic tribes like the Turkic people used them as a sign of hospitality. These tribes were abundant in meat and scarce in grain, so offering bread was considered an honor.Over time, this technique spread among other minority groups, including the Hui and Mongolians who settled in Xianghe during the early Ming Dynasty.Soon after settling there, a family named "Haha," established their own small restaurant called "Haha Restaurant" bringing with them their traditional meat pancake-making skills.

Through generations of refinement and innovation, the Hahas developed a unique style of meat pancakes. The turning point came when Emperor Qianlong visited during his secret tour.

In 1770, while visiting Xianghe, he was attracted by "Haha Restaurant" due to its excellent reputation for their meat pancakes. After tasting them, Qianlong was so impressed that he wrote a poem praising the restaurant and its products:"Xianghe has unique pancakes, made with skillful hands; after one meal here, all other delicacies seem inferior."Thanks to this imperial endorsement, the Xianghe meat pancake gained widespread popularity throughout China.

Many people in Beijing also call them "Jingdong Meat Pancakes" due to their location east of the capital.MakingThis dish is popular because it uses less dough and more filling. A large pancake requires one pound of flour, two pounds of meat, and one pound of green onions, with a diameter of about two feet.The recipe is a secret, passed down from generation to generation as a single transmission. The impurities must be burned off.Even now, only a few people know the formula; during preparation, it's handled by a designated person while others stay away.”

Ronghe CountyMeat Pies

Introduction

Ronghe meat pies are a specialty of Ronghe County in Hebei Province.Its characteristics: thin skin, thick meat, and rich oil. It has a soft texture when eaten, with fresh and tender meat, fitting Northern Chinese eating habits. Each bite is substantial, with lingering flavors that make it both a side dish and a main course.

Historical Culture

Ronghe meat pies have a history of over two hundred years.However, its origins can be traced back to the thousand-year-old Tujue pie from the northern grasslands during the Tang Dynasty.It is said that at that time, nomadic tribes such as the Turks, who lived in the northern steppes and deserts of China, had abundant beef and mutton.Since noodles were scarce, treating guests to noodles was a sign of high respect.During normal times, hosts would specially make thin-skinned meat pies to show their hospitality when receiving guests.

Later, this pie-making technique spread to the Huihu and Hui regions where minority groups lived.PastryThese were made with extremely thin dough to demonstrate one's warmth.In the early Ming Dynasty, during Emperor Chengzu Zhu Di's relocation of his capital to Beijing, a large number of Hui people were moved to the eastern Hebei province including Ronghe County.

Among them was a family named Ha who opened a small restaurant soon after their move and called it "Ha's Restaurant."Along with this family came their traditional pie-making techniques.Over many years of inheritance, research, and improvement, the owner, Mr. Ha, and his descendants created uniquely flavored Ronghe meat pies.

However, the rapid spread of Ronghe meat pies across the country was not only due to Mr. Ha's technique but also because Emperor Qianlong praised them after tasting them.

Emperor Qianlong once visited Ronghe with Lord Zhaoluo in 1770 and was immediately drawn to try their meat pies when he saw "Ha's Restaurant" signs.

After a bite, Emperor Qianlong was stunned by the exquisite taste.

Upon finishing his meal, Emperor Qianlong wanted to leave an inscription as a testament to its excellence.

The poem read: "In Ronghe there is a special pie; skillful hands create new wonders. After one meal at this shop, all other delicacies seem inferior."Thanks to the emperor's praise, Ronghe meat pies gained nationwide fame and recognition.

Because of its location east of Beijing, people also called it "Jingdong Meat Pies."Cooking MethodThe pie is delicious due to the minimal use of dough and abundant meat. One large pie uses one catty of flour, two catties of meat, and one catty of green onion.

In 1869, during a period of war, the successor of Ma's Halal Chicken, Ma Luofa, moved his business from Qiuzhou (present-day Anguo City) to Zhengding.”

On December 31, 1901, Empress Dowager Cixi and Emperor Guangxu escaped to Xi'an during their return journey from Beijing due to the invasion by Eight-Nation Alliance troops.During their stay in Zhengding, they sampled various local delicacies and highly praised Ma's Halal Chicken for its unique flavor and texture.

Inheritance

The family passed on traditional techniques while innovating. The sixth generation successor, Ma Xuezhong, preserved the traditional methods while introducing new products such as halved chicken wings and claws.They used modern sterilization and vacuum packaging to ensure freshness during storage and transportation.Regardless of kneading the dough or making the filling, great attention is paid to detail.The flour must be neither too cold nor too hot, neither too soft nor too hard; it should be smooth and pliable when kneaded, thin like paper yet elastic.The meat filling, whether beef or mutton, is minced with knives and pounded on the back of the blade to form a meat paste.Then it is mixed with ingredients such as green onionsgingergarlic essence, and then stirred with fragrant oil.Thus, the Shanghe meat cake consists of three layers - two thin layers of paper-thin dough enclosing one solid round layer of meat filling that is evenly fine-textured without any breaks.The chef flips the pancake in a flat pan until it turns golden brown and becomes a ball shape with no leaks.Then it is brushed with oil, turning the dough into a semi-transparent state, revealing the meat inside. After cooking, it emerges as a dark golden-brown, crispy on the outside, tender on the inside, fragrant, and not greasy at all.

Shijiazhuang Muslim Roast Chicken

Introduction

The Shijiazhuang Muslim Roast Chicken is golden in color, aesthetically pleasing, with deep flavors, rich aroma, and does not spoil easily.The chicken meat is extremely tender but does not fall apart or disintegrate completely.It has a production history of nearly half a century.In 1933, the Muslim Ma Hongchang opened the "Hongli Shun" store in Shijiazhuang to sell five-spice roast chicken, which was well-known throughout the region.In the 1950s, they adopted local roasting techniques and modified it into a braised chicken called "Ma Family Chicken Shop".This type of braised chicken is currently produced by the Shijiazhuang Food Factory according to traditional methods.MemoriesGreen beans

mochi

IntroductionThe memories green mochi, a specialty snack in Shanhaiguan, is delicate and melts in your mouth. It is greatly loved by locals and tourists alike.Historical Culture

The Green Mochi Workshop was founded in 1945 by a Muslim who was named " ".It has been using local green beans and white sugar, following an ancestral recipe to produce delicious products that have been well-received by the residents of the city and the surrounding regions.Ma's Braised Chicken

Introduction

Ma's braised chicken is a specialty product from the Ma Family Old Hen Store in Zhengding County. It is a provincial intangible cultural heritage of Hebei Province.It was first created during the early Qing Dynasty, and in 1981, Ma's braised chicken was among the top 33 high-quality products nationwide alongside Zhejiang Jinhua ham, Beijing-style roasted suckling pig, and Nanjing salted duck.The series of Ma's braised chicken includes braised chicken, braised

hen's gizzard

braisedhens' feetbraisedhens' wingsand braisedwing tips.They are unique in flavor and color. The ingredients include fresh, tender live chickens following Islamic dietary laws, with various premium meat materials, iodized salt, old soup, and fine seasonings, all prepared using traditional techniques.

Historical Culture

In 1869, to avoid war, the descendants of Ma's braised chicken moved from Zhihe (now in Hebei) to Zhengding.

On December 31, 1901, Empress Dowager Cixi and Emperor Guangxu fled to Xi'an en route back to Beijing. During their stay in Zhengding, they tasted various local delicacies and praised the century-old Ma's braised chicken for its flavor and tenderness.The sixth-generation successor, Ma Xuezhong, maintained traditional methods while innovating with new products such as braised chicken wings, gizzards, and feet. They adopted advanced sterilization and vacuum packaging techniques to ensure the product maintains its color, aroma, taste, and appearance for long-term storage and transportation.PreparationThe Ma family being Muslim, they are very particular about their selection of ingredients, using only fresh live chickens in times when cage-raised chicken is prevalent.Butchers must follow Islamic dietary laws, with veterinary inspections to ensure quality before use.Before braising, the chickens are cleaned and arranged in a specific way. Then they are placed in century-old soup with various premium seasonings like cloves, cardamom, white, and iodized salt, along with spices like

sichuan pepper, star anise, fennel.The duration of cooking is determined by the age of the chicken.Cooked properly, the braised chicken has a golden hue and a lustrous skin that does not break, fall apart, or be tough or greasy. It is long-lasting, suitable for all ages.Chengde Rolling DumplingsIntroductionThe Chengde region is famous for its sorghum millet, known locally as yellow millet. This sticky grain forms the base of a popular street food called " " (donkey rolling), which has been around for over 200 years."Donkey rolling" refers to wrapping the filling in yellow millet dough and then coating it with soybean flour, giving it its distinctive appearance as if a donkey had rolled through it. The ingredients include largeyellow millet flour

and

The Maa's were Hui Muslims who selected fresh chickens with strict standards. They used mountain-raised chickens when available.

Before cooking, the chickens were cleaned thoroughly. The wing was inserted into the mouth, and the head bent backward; the other wing folded, legs tied, and claws placed inside to form a shape like a lute.These were then cooked in century-old broth with condiments including cloves, fennel, cardamom, angelica, salted iodine, and spices such as Sichuan pepper, star anise, and black mustard seeds.The cooking time was determined by the age of the chicken. The finished halal chicken was golden red on the inside with a bright color, smooth skin without breaking or falling apart, and never oily or greasy.

Chengde Roasted Dumplings

Introduction

This is a popular snack in Chengde where yellow millet, known as "huangmi" due to its sticky nature, is abundant."Roasted Dumplings" are made from yellow millet flour and filled with stuffing. They have been around for over two hundred years.These are long rolls of dough mixed with filling, covered in yellow bean flour after rolling.Ingredients include yellow millet flour, peanut oil, beaten egg, cornstarch, soy sauce, vinegar, sugar, and chili flakes.The preparation involves deep-frying the thin strips until golden brown. The fish is then removed, cut into pieces, and served with a flavorful sauce.Xingji Salted Donkey MeatIntroductionXingji salted donkey meat is well-known for its red color, delicious taste, soft texture without falling apart, and fresh but not greasy flavor.Every afternoon, the meat is soaked in cold water to be changed every hour until it becomes clear white. It's then placed in a pot with spices such as pepper, star anise, and fennel for boiling.After being cooked thoroughly, it's left under pressure overnight before slicing into thin pieces. The shop has been run by the fourth generation of the Hao family since 1893.

Currently located at No. 33 North Huaihai Road in Xingji, this business is a local specialty.

Introduction

Chendu region is famous for foxtail millet, known asyellow rice, which has a sticky texture."Donkey Rolling" is a popular snack made from foxtail millet and has a history of over 200 years in Chendu.

"Donkey Rolling" consists of a long cylinder filled with stuffing, covered on the bottom byyellow beanflour,

its appearance resembles a donkey rolling around in the flour when eaten, hence the name.The main ingredients for "Donkey Rolling" includeyellow rice flourBean paste, refined sugar, sesame oil,osmanthus flowers, green and red threads and melon seeds.Its preparation involves three procedures: making the dough, preparing the filling, and shaping.After being prepared, "Donkey Rolling" is covered with bean flour on the outside, turning golden yellow. It has a fragrance of beans and sweetness of fillings, soft to the mouth, and unique flavors, making it an old and young favorite traditional snack.snack.－

Cultural History

"Donkey Rolling" mainly uses bean paste as its main ingredient, thus also known as Bean Powder Cake.But why is it called "Donkey Rolling"?It should be an image metaphor; after being made, it is rolled in yellow bean flour like a donkey rolling in the fields, stirring up dust. Hence the name was derived."Redsugar syrupis cleverly arranged, and yellow powder hides in beans.Why do people call it 'Donkey Rolling'? This name is somewhat humorous."Yellow bean sticky rice,cooked by steaming, wrapped with red sugar syrup filling, rolled in fried bean flour, placed on a dish for sale. Calling it 'Donkey Rolling' is truly an inconceivable name.".This shows that the name of "Donkey Rolling" has become fixed.Nowadays, many people only know its elegant and common names without knowing its official name.Currently, various snack shops provide it throughout the year. However, most have replaced millet flour with glutinous rice flour for rolling in yellow bean powder, maintaining a golden color.

Preparation

Mash millet flour with water until cooked and slightly softer by adding more water.Toast and crush beans to make flour.When preparing, coat the cooked and yellow millet dough outside with bean flour and roll it out into a sheet. Then apply red bean paste (or red sugar) on it, roll it up evenly, cut into pieces of about 100 grams each, sprinkle with sugar, and you're done.It requires that the filling be rolled uniformly, layers to be clear, and the outer surface to be yellow, characterized by fragrance, sweetness, and stickiness, with a rich aroma of bean flour."West River Meat Cake"Introduction

"West River Meat Cake," named after a town in Shijiazhuang's Dende County called West River Village. It originated in the late Qing Dynasty from Li Luoti, West River Village resident. Known as "West River Meat Cake," it is famous across 20 counties including Hengshui, Baoding, Renqiu, Shijiazhuang, Tianjin, and Beijing, ranking first among Shijiazhuang's three delicacies.

The main ingredients are red yam starch,

and various seasonings to make it salty but not greasy.

Adding locally made pancakes with meat cake makes it resemble a hamburger. Locals call it pancake wrapped in meat, delicious and affordable.It is a popular small quick meal among the masses.Cultural History"West River Meat Cake" was invented by his grandfather Li Luoti according to the third generation inheritor Li Xiqun. It's recorded that Li Luoti was born in 1871 and worked for a wealthy meat shop where he earned some donkey meat as an annual gift. Due to limited meat, he cut it into small pieces, mixed with seasonings, cooked it with old soup, added starch to shape it, and served it as meat. Thus, the tasty "West River Meat Cake" was born.The Li family has been passing on this recipe secretly for five generations."Kidney Bean Starch"Introduction

"Kidney Bean Starch," originates from Hebei Province.

It is made by processing carp and then frying it. It turns golden yellow with fluffy fibers, giving a sweet and sour taste.Cultural History

"Kidney Bean Starch" originated in the early 1900s.

Initially created by Chef Yuan Qingfang of China's Zhonghua Restaurant in Shijiazhuang. It got its name due to its golden yellow color and lion-like appearance.In 1952, during a national culinary performance competition, "Kidney Bean Starch" earned high praise from judges.It is one of the famous local delicacies for banquets in Hebei Province today.Preparation

Cut fish and clean it. Split the lower lip and remove the gills. Slice the fish body diagonally to form thin strips, each end attached to the fish body, then cut into fine threads.

Chop scallions, ginger, and garlic finely, and slice winter bamboo shoots and ham into 7 cm long strips.

Heat a wok, addpeanut oil,heat it to about 60% hotness, evenly coat the fish with an egg batter mixture. Fry in the oil, stir gently so that the threads spread out until golden brown, then remove and place gill side down on a plate.In another wok, add a little remaining oil, sauté scallion, ginger, garlic, bamboo shoots, and ham strips (about 7 cm long), add wine,vinegar

, sugar, soy sauce, cook until thickened with water starch. Add hot oil at the end and pour over the fish.

"Xingji Salted Donkey Meat"Introduction"Xingji Salted Donkey Meat" has a red color, delicious taste, soft texture, not greasy or too fragrant, fresh without being fishy.Each afternoon, soak the donkey meat in cold water for one hour, changing the water every hour until it clears and the meat turns white. Then boil it with the donkey in a pot for about ten minutes before replacing the water and adding three seasonings: pepper seeds, fennel seeds, and star anise, cooking over high heat. When the meat is cooked, turn off the fire and use stones to press down on the lid; then simmer overnight until the next morning when the salted donkey meat can be removed for slicing.Characteristics: Careful selection of ingredients, meticulous preparation, 

Cultural History

"Xingji Salted Donkey Meat" is said to have originated in the early Daoguang era during the Qing Dynasty. In Shijiazhuang's Subao County (now Xingji), there was a butcher named Tan from Tiantu Village who moved to Liusong Village near Xingji and started selling salted donkey meat.Today, "Xingji Salted Donkey Meat" is most authentic under the fourth generation inheritors at Haoji's stall. Established in 1893, it has a century-long history. Its signature, Hao Ji, has combined traditional methods with modern techniques to create unique flavors, making it famous across many neighboring counties and cities.Haoji Salted Donkey Meat stands out in the Xingji salted donkey meat market for over 100 years, being a notable local specialty.Currently, there is a stall at No. 33, Xinhua West Road, Xinjie District, Hebei Province., sesame seeds, peanut oil, and egg batter,heated to about 40% of its way to being hot, poured evenly over the fish, then fried while shaking until golden.The excess oil is drained before placing it skin-side down on a serving dish.Vinegar, sugar, soy sauce, and wine are added with aromatic ingredients such as bamboo shoots and ham slices to create a flavorful glaze that is thickened with water starch and poured over the fish.Xingji Salted Donkey MeatIntroductionXingji salted donkey meat has a red color, delicious taste, soft texture without falling apart, and a fragrant yet not greasy flavor.Before cooking, soak the intended donkey meat in cold water for an hour each time until the water is clear and the meat turns white. Then cook it for about 10 minutes before changing the water again to add pepper, fennel seeds, and star anise for flavoring over high heat.

When the meat is cooked, turn off the fire and weigh down with stones on the lid, then simmer slowly overnight.

The next morning, remove the cooked salted donkey meat, slice it along its length, and then cut into thin pieces to serve.

Feature: Made from carefully selected ingredients, meticulously prepared,historical culture

Legend has it that during the Daoguang era of the Qing dynasty, there was a butcher surnamed Tian in Tanmuting Village who moved to Liushuangying near Xingji and started selling salted donkey meat.

Today, the most authentic Xingji donkey meat is offered by the fourth-generation Haei Family's shop, which has been operating since 1893. The combination of traditional and modern techniques ensures a unique flavor that is well-known in surrounding counties.

The Haei family's salted donkey meat continues to dominate the market in Xingji and is considered one of its major specialties.Currently, there is a store located at No. 33, Northwest Road of Hebei Province.Haoji Lve Meat has long dominated the donkey meat market in Xingji, truly a major specialty of the area.Currently, there is a store at No. 33 North Huailu Road in Xinji City, Hebei Province.