Zhangjiakou City is a prefecture-level city under Hebei Province, also known as "Zhangyuan" and "Wucheng", located in northwestern Hebei, China.In the eighth year of Jiajing (1529 AD), during the time when Zhang Zhen was serving as a commander at the northern wall, he opened a small door called "Xiaobeimen" due to its small size and because it was built by him.

Snacksincluding:YamStewedEggplantand hand-pulled meat, Chagoubao cured chicken, Chagoubaocured meat,mutton shank soup,mutton stuffing pancake,spicy rabbit head,oat flour noodlesand yam fish, yellow rice cake,Huai'antofu skin, Chagoubao steamed dumplings, and other local specialties.Chagoubao cured meat

Introduction

Chagoubao cured meat is a famous type of processed meat product and a specialty from Chagoubao Town in Huai'an County. With over 200 years of history,

it is made by smoking with pine wood, resulting in a fresh color, a light taste without greasiness, and unique flavors.The main varieties include smokedmuttonfive-layer pork（shoulder,head, ribs,bones, offal),smokedmutton,smokedchicken,smokedrabbit meat,and smokeddog meat.Ribao's cured meat is particularly famous.In the Qing Dynasty, during the reign of Emperor Qianlong, there was a person named Guo Rui in Chagoubao Town of Huai'an County who opened a curing shop for making cured meat.

He summarized the experience of predecessors and developed his own unique craftsmanship, significantly increasing the value of the Chagoubao cured meat. It is said that during the invasion by Eight-Nation Alliance, Empress Dowager Cixi and Emperor Guangxu stopped in Chagoubao for a meal, praising the quality of this cured meat.

Thereafter, it was designated as a tribute item for the imperial court.Xuanhua oil noodlesIntroduction

Xuanhua oil noodles are a traditional delicacy in Xuanhua. They are nourishing and strengthen the spleen.

Eaten with mushroom sauce, they provide a crunchy, fresh, and aromatic texture.

Xuanhua is rich in various oat flour products such as cat ears,steamedmushroom noodles, and glutinous wheat dumplings. However, one can only consume six-tenths of their full capacity to avoid overeating.While Xuanhua may not be a large area within Zhangjiakou, the streets are ancient and charming. Driving through the Ming Dynasty's Drum Tower Street, with its gray city walls, cobblestone paths, long old trees, and traditional storefronts, offers a unique atmosphere compared to bustling urban centers.Method1,tomatoesand

green peppers

were washed and chopped finely;potatoeswere peeled and grated with water;scallionsand garlic were washed and chopped.2,mix hot water continuously into the oat flour to form a dough of appropriate consistency, cover it with a damp cloth and let it rest.(When making oat flour at home, always use hot water; otherwise, not only will the taste be significantly reduced, but handling it would also be difficult. Do not make too much at once as it is best to consume it all in one sitting without refrigerating it.Also, do not add salt to the dough, as this can make the taste overly salty.)3,from the well-mixed oat flour, take a small piece and roll it into a strip with one finger while twisting it at the center, forming the typical rolled shape of oat flour.Apply a little oil to a cleaver, pinch off a ball of dough, roll it into a round, press it flat.Place it on the cleaver, use an rolling pin to form it into atongue-likeshape and wrap it up. Securely seal the seam.Arrange these rolled oats in a steamer tray. Once the pot of water is boiling, steam for 10 minutes on high heat.4,heat some oil in a pan, fry the scallions and garlic until fragrant, then add grated potatoes and chopped tomatoes, stir-fry evenly.Once the tomatoes release their juices, add green peppers and season with an appropriate amount of salt andMSG. Cook down slightly before serving.

Sugar crullers

Introduction

Sugar crullers are a traditional snack in Wei County. They have a uniform shape, evenly distributed corners, crispy exterior and soft interior with a balanced sweet and salty taste.The preparation of Wei County's snacks is meticulous, requiring precise steps for ingredients, water, and temperature control.Today, many restaurants and street vendors in Wei County sell sugar crullers.

Method

1,low-glutenflour,white sugar,egg,water,blacksesame.

2,

mix the above ingredients to form a smooth dough (first dissolve the white sugar in water before mixing with flour).

3,

cover the well-mixed dough for 20 minutes. Take a small portion and roll it into a thin sheet of about 0.1 cm thickness.

Use a knife to cut the thin sheet into rectangular pieces, then make a slit in the middle.

Hold one end of the piece, pass through the slit to form a loop.

Eight Great Bowls of Wey County

Introduction

"Eight Great Bowls" is a traditional delicacy in Wey County, referring to the main dishes on the table, typically including Stir-fried Mixed Threads, Fried Meat,,Rice Wine Steamed Meat,Stuffed Pork Cakes, Braised Chicken, Clear Stewed Balls, and Silver Threaded Stomach."Eight Great Bowls" is famous for not only its delicious taste but also the unique cooking techniques employed. Its exquisite preparation and distinctive flavor set it apart from ordinary dishes."Eight Great Bowls" includes both meat and vegetable dishes, and is a delicacy served to guests and honored visitors.

Regardless of weddings, banquets, or other occasions, whether in official or common households, "Eight Great Bowls" are considered particularly special and generous."Eight Great Bowls" as the name suggests refers to eight distinguished dishes.The traditional "Eight Great Bowls" of Wey County include the colorful "Stir-fried Mixed Threads", the rich and not greasy "Fried Meat","Guezhuyu" Steamed Meat, the "Tiger Skin Balls" with hidden vegetables,the fatty and lean combined "Braised Chicken", the tender and unique "Mixed Threads Stew",the delicately flavored "Clear Stewed Balls", and the light and fragrant "Silver Threaded Stomach".Among these, the first five are soup dishes with strong flavors that satisfy your appetite, while the last three are clear soups that refresh you.

Historical Culture

There is an interesting legend about this famous "Eight Great Bowls": Legend has it that when the Eight Immortals were crossing the sea, they unintentionally angered the Dragon King of the East Sea.Since both sides had equal strength and the battle was long-lasting, they became tired and rested on the beach for a short while. They found themselves hungry.Except for Cao Guojiu who did not return, all others were disappointed after searching for food.Cao Guojiu, despite his effort, found an unusual aroma, which made him salivate. He disguised himself as a farmer and entered a house to observe.Guojiu thought: As a court official, I have had enough of palace cuisine; this village dish is new to me. I should enjoy it first but then give the rest to my friends.He took seven dishes and left one for his female friend who did not eat meat."Eight Great Bowls" were given as a gift in return, promising that Cao Guojiu would repay them.

From then on, people began using eight-person tables for meals with eight cold dishes and hot bowls to celebrate good luck."Eight Great Bowls" are now favored by food enthusiasts not only for their delicious taste and high nutritional value but also for their affordability and easy storage, making them a beloved choice among ordinary people.They are not just served at weddings, banquets, or meetings; they are also used in daily life or during festivals to celebrate family reunions and good fortune."Eight Great Bowls" can be given as gifts of friendship and affection, especially during the New Year and other holidays.

Porridge Noodles

Introduction

"Porridge Noodles", a specialty agricultural product from Wey County's warm spring town, is indispensable on the table due to its long-lasting quality without sedimentation. It is also an excellent gift for festivals."Porridge Noodles" are made frompeas,roasted and then ground into flour, providing high nutritional value and a delicious taste.Rice from Wey State

In Zhangjiakou, many places have the habit of drinking porridge. However, the composition varies by region.For example, Bama's porridge is made frommillet flourand buckwheat mixed, which is slightly sticky;"Yangyuan Porridge" mainly uses millet flour with a little soybean flour,while Wey County's porridge primarily consists of soybean flour, being refreshing and delicate.Griddle Cakes

Introduction

"Griddle Cakes", originally from Yangyuan Zhuiguotong, are locally known as "pot stickers" by Yangyuan people. Due to their thin and crispy nature, they were named "griddle cakes".

"Griddle Cakes" use fine ingredients and a meticulous process.

The griddle cakes baked until transparent are round and golden yellow with an oily shine.When eaten, they are crunchy, fragrant, sweet, and uniquely delicious.Yangyuan people call "pot stickers" "griddle cakes" because of their thin and crispy texture."Griddle Cakes" have become a favored gift for relatives and friends. Their popularity extends across the country.Some overseas Chinese or those studying abroad bring griddle cakes as treasures to share with international friends.Recently, Zhuiguotong stores have improved their original greasy taste by adding waterfruit juiceto create new crispy and fruity griddle cakes named "Dragon and Phoenix Delicacies", which are well-received in various markets.Historical Culture"Griddle Cakes" originated at an unknown time, but in the Qing dynasty during the Xianfeng era, they were already famous in Zhuiguotong.During the reign of Empress Dowager Cixi, a Yangyuan official named Li Zengguang presented griddle cakes to the imperial court, earning high praise from the empress."Burning South and North"Introduction

"Burning South and North" is a traditional delicacy in Zhangjiakou City of Hebei Province. It features sliced mushrooms from the north and bamboo shoots from the south, stir-fried with spices and broth to create a flavorful dish.

The dish has a silver red color, is fresh and crisp, and has a rich aroma.Historical Culture

"Bamboo Shoots" are called "Yulansheng" in ancient times. They are famous for their production in Jiangxi, Hunan, and other places.

"Yulansheng"'s name comes from an old legend.

Long ago, in Yiyang, there lived the descendants of Tang Dynasty general Guo Ziyi named Guo Xin.Guo Xin was a skilled warrior who rose to the position of Minister of War. He returned home for a visit and married Yu Lan, a beautiful and virtuous woman.Although they were often apart, their love remained strong as she would send him local delicacies.One year, Yiyang had an abundance of bamboo shoots. Yu Lan dried them to preserve the freshness.Guo Xin enjoyed them and presented them to Emperor Xianfeng, who praised them highly."Yulansheng" was named after its maker's wife, Lady Yu."Mushrooms from Koumo", a famous local product of Hebei Province, are particularly prized for their rich aroma. They grow in the northern grasslands and are called "Koumo".

The mushrooms have a thick, tender texture and are favored as a vegetable that tastes like meat.

"Mushrooms from Koumo" are known for their long-lasting fragrance.A legend says a merchant wanted to promote his mushrooms. He took them on a journey south.

His cargo attracted fish and shrimp, which followed the boat's scent.To avoid danger, the captain paid to remove the threat of fish. Instead, the merchant shared the story of saving the boat with his mushrooms.This led more people to buy his mushrooms, making him very wealthy."Burning South and North" combines the best of both regions in one dish, reflecting its unique creation by accident.Although the couple rarely see each other, Yu Lan often sent local specialties from her hometown to Guo Xin through intermediaries.One year, Yiyang had a bountiful bamboo shoot harvest, so Yu Lan dried some and sent them to the capital city.Guo Xin used the dried bamboo shoots for cooking and soups, which tasted very delicious. He then served them to the emperor who praised them highly.When asked what the dish was called, Guo Xin replied, "These are bamboo shoots made by my wife Yu Lan."

Compared to the legend of Yulan Shreds, the story of portobello mushrooms is even more legendary.Portobello mushrooms are a famous local specialty in Hebei Province, named after their origin on the grasslands of Zhangjiakou.They have thick flesh and a fresh, pleasant taste, making them an excellent edible fungus known as "meat among vegetables."The aroma of portobello mushrooms is long-lasting and lingering.There is a beautiful legend about the fragrance of portobello mushrooms.Long ago, there was a mushroom merchant who wanted to boost sales by bringing high-quality portobello mushrooms from Tianjin southward by boat.All along the journey, the smell attracted groups of fish and shrimp, which followed the ship.The people on board were both amazed at this sight and worried about capsizing. The boat owner offered a large sum to find a solution.The mushroom merchant took it upon himself, opened the box, and threw some mushrooms into the sea.The mushrooms floated away with the waves, and the fish gradually dispersed.Afterwards, the merchant spread the story of how fish avoided his boat due to the mushrooms. Many people signed contracts with him for purchasing mushrooms, making him wealthy.

Although Yulan Shreds and portobello mushrooms are both delicacies, they were separately prepared or used as side dishes in the past.So, why did these two northern specialties end up in a single dish?It is said that one day, while reheating leftover portobello mushroom dishes with Yulan Shreds, the cook accidentally combined them. The flavor was outstanding, and the color was vibrant, thus "Braised North-South" became an accidental masterpiece.Its creation allowed diners to enjoy both southern and northern flavors in a single dish, truly embodying, "A single platter of exquisite cuisine from both north and south."”