Soft-fried FishOriginating from Handan, a place known as the homeland of bone-softened fish in China, Sacred Edict Bone Softened Fish is considered the ancestor of all bone-softened fish in China and the world's origin.

Yongnian'sDonkey MeatSausage, Guangfu Soft-fried Fish, Whole Donkey Banquet.Shexian's persimmonsPies，CuminSprouted Vegetables，Rice MilletSteamed Rice, Black Buns, AmberPlumsKernels, Chai Hu Chicken, Eight Great Bowls, Wild Boar Banquet,SturgeonBanquets, Preserved Vegetables,SourDried DatesCakes, VariousBraised NoodlesIron SkinTofu Sheets, Sour and SpicySweet PotatoStarch, Sesame Oil, Lamb Soup, Lamb Offal,Beef.Wuan's Donkey MeatWraps, Pancake Noodles,Tofu SkinPickled Vegetables,Stewed Noodles, Pulled Noodles.Mic County's Pot-PotsSoupChicken Soup.Weixian Large Pot Dish.Daming Oil-FriedBuns, Fried Twists, Sesame Oil, Lamb Soup, Lamb Offal,

WuanPulled Noodles

Introduction

Wuan pulled noodles are a kind of noodle loved by the local people in Wuan.They have strong and flexible strands, soft and smooth texture.When making the dough, add a little salt to the water and stir well. Knead the dough while adding water until it reaches an appropriate firmness.Cover with a wet cloth for about 10 minutes.Finally, start winding the dough to make it smooth and uniform in thickness before using a rolling pin to flatten it into a sheet. Cut it into strands according to your preference and stretch each strand before cooking.There are three types of Wuan pulled noodles: hooked noodles, stretched noodles, and hollowed noodles.

Hooked noodles are round, stretched noodles are flat, and hollowed noodles have an outer circle with a hollow interior.When served with good broth, Wuan pulled noodles are both delicious and not greasy, smooth yet firm. They are a delicacy among noodles.Historical Culture

The making technique of Wuan pulled noodles is said to date back to the late Qing Dynasty or early Republican era.

Two brothers created it initially; one stayed in the local area while the other went to open a shop in Shanxi Province.Methods

Wuan pulled noodles come in three types: hooked noodles, stretched noodles, and hollowed noodles.

Hooked noodles are round, stretched noodles are flat, and hollowed noodles have an outer circle with a hollow interior.To make the dough, add salt to it and let it sit for a moment. Then shape it into thin strands and stretch and twist them until they become smooth and uniform in thickness.

Hooked Noodles: Roll some dry flour onto stretched dough and continue stretching and rolling multiple times to form thin round noodles.Stretched Noodles: Lay the stretched dough on a board, flatten it with a rolling pin into a rectangular sheet, cut it into 1 cm wide strips, grab both ends and stretch until suitable.

Hollowed Noodles: Coat an oil-coated thin stick with flattened dough, apply oil around the outside of the roll, then remove the stick and continue stretching as for hooked noodles to create hollowed noodles.

Ma Tou Tianfu Soft-fried Fish

Introduction

A specialty from Handan, Ma Tou soft-fried fish is made from small carp from the Fu River. Ma Tou soft-fried fish retains its shape well and has tender, white flesh with a delicious taste.

Especially suitable for the elderly and young children to consume, it is one of the top ten famous snacks in Handan City.

Ma Tou soft-fried fish has a long history, known for its unique flavor and popularity across provinces of Shanxi, Hebei, Shandong, and Henan. It is favored by many consumers.High-quality live carp are selected as the main ingredient, seasoned with sugar, salt, natural spices, rich in various vitamins and amino acids, high protein and low fat. It remains tasty for a long time and benefits calcium intake and brain health when consumed regularly.Cultivated with great care, Ma Tou Su Yu retains its fish shape without falling apart, with tender and fresh white flesh, and a delicious taste.Especially suitable for the elderly and young children, Ma Tou Su Yu has been rated as one of the top ten famous snacks in Handan City.Snack.

With a long history, Ma Tou Su Yu is renowned for its unique flavor and has gained popularity across the provinces of Shanxi, Hebei, Shandong, and Henan.Using high-quality live carp as raw material, it is seasoned with sugar, salt,sugar,protein, low-fat content, making it non-boring to eat for a long time. Regular consumption of this fish helps replenish calcium and benefit the brain, preventing heart and brain diseases.Bloodvessel disease occurs.

Historical and Cultural Heritage

It was listed as a tribute in the Wei-Jin period.Master Li De of the Wei-Jin era and his disciples summarized the experience of predecessors and repeated research to achieve it.

Guo Bā Burned Cake

Introduction

"Guo Bā Burned Cake" is a famous local delicacy in Daming County, Hebei Province.It is known together with "ErmaoRoast Chicken" and "WǔbǎiwéiSmoked Sausage", all renowned for their unique flavor and operational skills within the border areas of Hebei, Shandong, and Henan provinces.It has a long history and rich culinary culture.

Historical and Cultural Heritage

"Guo Bā Burned Cake" has a long history.The founder was Guo Zhizhong, whose ancestral home was in Dakan Dao Village west of Daming City. He learned his craft in Beijing (formerly called Shuntian Prefecture).In the 21st year of Guangxu, i.e., 1887, he returned to Daming and opened a shop there to sell burned cakes.As he had learned from Shuntian, their store name began with "Tian" for heaven, hoping his business would thrive; thus, the store was named "Tianxing Burned Cake Shop".Guo Zhizhong's nickname was "Guo Bā", so locals called this shop "Guo Bā Burned Cake Shop".

Afterward, his three sons Guo Rui, Guo Lian, and Guo Jun inherited their father's business to continue operating the burned cake shop. They were named Guo Zhaoshang, Guo Huapin, and Guo Meizhai respectively.In 1947, the three brothers took a character from each of their names and renamed the store "Xianghuazhai Burned Cake Shop".Although the name changed, due to long-term habits,the reputation of "Guo Bā Burned Cake" was still widely praised.

After public-private partnerships in 1956, they worked in canteens and continued to improve their burned cakes while maintaining traditional flavors.In 1965, Vice President Li Xianren tasted "Guo Bā Burned Cake" during his inspection of Daliu;in 1966, Premier Zhou Enlai visited Daming and also tried "Guo Bā Burned Cake", meeting Guo Rui and praising him for his skills.Premier Zhou said: "Old Guo, your burned cakes are really good!I ate one and a half; thank you."Guo Rui's son Guo Dianchen learned the craft from an early age. He now carries on his family art, operating the "Ten Tianxing Burned Cake Shop".He broke the tradition of not passing down techniques to outsiders and allowed children and other apprentices to learn.Now, everyone he trained can work independently.Due to its popularity, Guo Dianchen's business is thriving with improved economic benefits.In 1985, he could make two hundred pounds of burned cake a day, generating over twenty-five thousand yuan annually.As people's living standards improve, more and more people enjoy "Guo Bā Burned Cake", especially for banquets and guest receptions.

Preparation

"Guo Bā Burned Cake" uses all ingredients and is finely made.Ingredients: For ten pounds of flour, use 5.25 ounces of sesame oil, a small amount of pepper kernels, Sichuan pepper, salt, etc.Preparation process: First, mix three parts of the flour with boiling water, then add cold water to knead the dough evenly and form a ball. Roll it out into a thin layer, add fillings, and shape into round cakes. Place them on the griddle and bake until golden brown, about six minutes."Guo Bā Burned Cake" has unique layers, with each cake having 25 to 30 layers. It is golden yellow, flaky, crispy, and delicious, with a fragrant aroma.Yongnian Donkey MeatIntroductionYongnian donkey meat intestines are over a hundred years old, originating in the late Qing Dynasty. They are traditional snacks passed down to this day as local specialties in Yongnian County, Hebei Province.The Chinese saying "dragon meat in heaven, donkey meat on earth" praises donkey meat for its superior taste. Yongnian donkey meat intestines use high-quality donkey meat, finely minced and mixed with green pea starch, sesame oil, and various precious seasonings. They are cooked in seasoned broth, stuffed into donkey intestines, and then steamed or boiled before being smoked with fruit wood.Thus, "Yongnian Donkey Meat Intestines" are also known as "donkey meat intestines." They are rich in nutrition, delicious, and have a lingering aftertaste.Traditional Chinese medicine considers donkey meat to benefit blood and qi, soothe the wind, and calm the mind. It is used for weak blood and qi, shortness of breath, palpitations, forgetfulness, insomnia, dizziness, pale menstruation, etc.

Ancient

Introduction

"Ancient " is a specialty in Handan City.

The appearance looks similar to ordinary ones: round shape with sesame seeds sprinkled on top.However, the taste is quite different. It is made with finely ground flour, small-grind sesame oil, pepper salt, and more of it, making it fluffy and fragrant.Historical and Cultural Heritage40 years ago, at the T-junction of Xinhua Street in Handan was an old tree. It was sturdy and ancient.Near this tree, there was a bakery operated by a young couple. Their cakes were made with fine flour, small-grind sesame oil, pepper salt, and hulled sesame seeds. They were baked on small stoves with even heat.

Just before they were fully cooked,they used thin knives to cut around the edges of the cake, allowing it to expand and become golden brown and crispy.

As a result, their business was thriving, and many customers came every day.

"Ancient " quickly gained fame.

HandanBean SkinIntroduction"Handan bean skin," produced in Yongnian and Jixian counties, is made from local green soybeans.It's translucent and round with a diameter of 40 centimeters. It is thin as paper, white and shiny, smooth, chewy but not hard, fragrant and tasty, with pure flavor.

It can be eaten hot or cold, used in soups, making it an excellent summer dish to accompany alcohol.

Green soybeans are large and green, suitable for making bean skin.Beside the tree is a pancake shop run by a young couple.Just before they are fully baked.They use a thin blade to pull a ring around the cover, causing it to burst open when cooked, resulting in a golden-brown, crispy surface.This leads to brisk business and a bustling store front."Old Locust Tree Pancakes" gained widespread fame.

HandanBean Skin

Introduction

Handan bean skin is produced in Yongnian and Jixi counties.It is made from local specialty green mung beans.They are semi-transparent round slices, about 40 centimeters in diameter, extremely thin like paper, white and lustrous, with a smooth texture that is chewy yet tender, fresh and pure in taste.They can be eaten hot, chilled, or used to make soups, especially good as summer accompaniments for wine.Green mung beans are large, green, suitable for making bean skin.Fans,Tapioca.

Hekluo

Introduction

Hekluo is commonly made from sweet potato or buckwheat flour, various beans as the main ingredient, and wheat bran used as a binding agent.It is a noodle-like food.It is most famous in Tang County, Hebei Province. It is strong and smooth, easy to eat no matter how many times you try it.Traditional manual pressing ensures the original taste of Hekluo.History and CultureAccording to "The Dictionary", "Hekluo" refers to a food made from buckwheat flour in northern China. It is also called "Hele"."Hele," according to the explanation, means "another name for Hekluo, a type of noodles in northern China."As recorded in Wang Zhen's "Agricultural Book - Buckwheat": "In the mountainous areas north of the mountains, many varieties are grown. After removing the shells and grinding them into flour... they can be made into noodles called Hele."In the past, Hekluo was a food made at home, smooth and fine like powder.

Handan Guobaoshao

Introduction"Guobaoshao" is a famous snack in Daming County of Hebei Province.The founder is Gu Zhizhong from Xidakanhedao Village, Daming County.History and CultureGu Zhizhong learned his trade in Beijing (formerly known as the imperial capital) and returned to Daming in 1887. He opened a shop named "Tianxing Guobaoshao" for business.

As he came from Beijing, he chose "Heaven," a character in the name of his shop. To wish for prosperity, he added "Prosperity." Hence, it was called "Tianxing Guobaoshao."

Gu Zhizhong was also known as "Gu Ba," and hence the local people called his shop "Gu Ba Guobaoshao."

The preparation of Guobaoshao is complete with detailed steps. It has many layers, thin like paper, ranging from 25 to 30 layers. Its golden surface resembles a pomegranate seed.It is crispy on the outside and chewy inside, with a fragrant and tasty flavor.

Gu Zhizhong passed down his skills to his son Gu Rui who in turn taught his son Gu Dianchen.

Now, it's inherited by Gu Dianshu, operating "Tianxing Guobaoshao."Due to its popularity, the business is thriving with good economic benefits.As people's living standards improve, more and more people enjoy Gu Ba Guobaoshao. It’s a must-have during banquets.

Donkey Meat WrapsIntroductionDonkey meat wraps are a specialty of Wuan County, with a tradition of eating donkey meat in the area. The meat is red and tender, soft, and low in fat.Tongle Village now has the most donkey meat.In the evening, street vendors sell cooked, salty donkey meat.They also offer donkey meat wraps alongside the meat. Donkey meat is placed in a bucket while small pieces are prepared on one board for the dough.The other board makes thin pancakes which are quickly grilled over a flat pan. A few minutes later, a fragrant pancake is ready.

Thin slices of donkey meat are placed on top, along with finely chopped onions - green in spring and summer, and white in autumn and winter.

Then they roll it up and wrap it in paper for easy consumption.

The combination of pancake and meat aroma is soft and delicious, rich but not greasy, leaving a lasting taste.There’s also a type of donkey meat pie where the meat is minced into a filling with onions and then grilled. It’s called "Lip Oil Disease."Baijusi SausagesIntroduction"Baijusi Sausages" are famous snacks in Daming County, Hebei Province.They were established in 1821.The sausages are of pure color, with uniform shape and rich aroma. They are neither too fatty nor too lean, sweet or salty to taste. Soft and smooth but not greasy, they become more flavorful the longer you chew, leaving a lasting aftertaste.They can withstand heat for a long time without spoiling."Baijusi Sausages" are carefully made. Six parts lean meat is selected, with bones removed and skin stripped off to prevent deterioration of the intestines.History and Culture"Baijusi Sausages" were established in 1821 by Wang Xiangyun from Jinan, Shandong Province.Initially working as a chef for officials, he decided to open his shop due to Daming's rich resources, convenient transportation, and developed commerce and catering industry.He set up his store on the west side of Guandi Temple in the city center. His sausages became popular among local and official dining tables, becoming an essential delicacy at banquets.The store remained a one-of-a-kind business for over a century before being incorporated into state-owned operations in 1956 as one of the eight major traditional snacks.Preparation

They are made mainly from fresh pork from the upper thigh, rib, buttock, and loin. Mostly lean meat is used with clean intestines without defects;

Seasonings include stone lotus seed, sand, essence oil, salt, sugar, millet wine, and aged soy sauce.

After washing the meat to remove blood, it's cut into small pieces mixed with various seasonings. Let it sit for about 3 hours until fully absorbed before stuffing.The stuffing is tied every 14 centimeters using string, then dried in a constant temperature oven to make the final product.The color is pure, the strips are evenly shaped, with a rich fragrance and appropriate fat content. They are sweet and salty, soft and smooth to eat, not greasy, becoming more fragrant the longer you chew, leaving a long-lasting aftertaste.They also have good storage properties, remaining fresh even during hot summer months."Five Hundred Residence Sausage" is very particular in its production process.Ingredients are strictly selected, using six parts lean pork, removing bones and skin. The intestine does not rot.

History

"Five Hundred Residence Sausage" was founded in 1821.At the time, Wang Xiangyun from Jinan Prefecture came to Daming for a living. Initially, he worked as a chef for officials and later observed the rich local produce and convenient transportation, which spurred his business prospects.So, he opened a store on Daoqian Street in the city, west of Guandi Temple, making sausages and other prepared meat products.Since Daming is about 500 li from Jinan Prefecture, he named his shop "Five Hundred Residence".Due to its delicious flavor, it became an indispensable delicacy on official meals and banquets. It was sold in provincial, prefectural, county government offices, making the name "Five Hundred Residence" synonymous with expensive sausages.Before liberation, it operated as a sole proprietorship for over one hundred years, merged into state-owned business in 1956, becoming one of Handan's eight famous local delicacies.

The ingredients include fresh pork from the thigh, ribs, buttocks, and waist.

These are mostly lean meat.Intestine is clean, unblemished pig intestines.；Ingredients also include stone lotus seeds, sand, flavorings, refined salt,sugar, pure sorghum wine, and agedsoy sauceetc.First, wash the meat to remove blood, cut it into small pieces, add various seasonings and ingredients, mix well. Leave for about 3 hours until flavor penetrates the meat before stuffing.For every 14 centimeters of stuffing, tie with a string while filling until the whole intestine is filled. Then dry at a constant temperature to make the sausages.First, clean the meat ingredients to remove blood, cut them into meat cubes, add various seasonings and condiments, mix well, and let it sit for about 3 hours. Let the flavor penetrate the meat before stuffing.For each 14 cm of stuffing, tie with a rope, stuff while tying until the entire intestinal bag is filled. Then dry at a constant temperature to complete the process.