Xingxian City, abbreviated as " ", formerly known as Xingshou and Shunde Prefecture.Located at the center of the central Hebei region in the Beijing-Tianjin-Hebei area, it is an important energy base in northern China.

FlavorsDishesIncluding: XingxianPan-fried dumplingsBai PiaoRoast chickenWeixianBurnt breadGuangzhong Thin CakePancakeLinxī Meat Pancake, Qinghe VegetableTofuXingxian Rolls, HejiaDumplingsLongyao Lamb Soup, Lincity Preserved Meat, Large Wok Fried Cakepancake，Dao Kou Roast Chicken, Five-Lingzhi Water-Waved Stinky Tofu, Neixiu Hanging Sauce Meat, Xingxian Steamed Pancake, Nan GongSausage，Linxī Pickles, ShundeOilWeizhuang Smoked Chicken, Fried Bag, Xingxian Safflower Cake, Xingxian Large Pot Dish, Qili Kou Ghost Meat, MinisterBean Vermicelli

Wu Family Pancake

Introduction

Wu Family Pancake originated in the Jingyou period of the Northern Song Dynasty and was initially called "cooked pancake," later renamed "Wu Daliang Pancake."It is renowned across the country due to its mention in both classical literary works, Water Margin and another.Wu Daliang Pancake has a golden color and crispy aroma. It is visually appealing and stimulates appetite.Over the years, it has been continuously innovated and improved by chefs, giving it unique characteristics of being neither greasy nor sticky, with soft and tender texture that melts in the mouth, and fresh taste.

Clear River Eight Dishes

Introduction

The Clear River "Eight Dishes" are local famous dishes from Clear River. The "Eight Dishes" include chicken, fish,pork,beef,mutton,lotus rootcuttings, tofu cutlets,gooseneck, braised meatballs, stewed meatballs,vegetarian meatballs, mock dishes,wood ear mushrooms,eggs,kelp,slices,tofu skinand other fifteen dishes. They are arranged according to the guests' taste preferences, combining both meat and vegetables.

Historical Culture

In Chinese folk culture, during festivals or important events, it is customary to use eight-dish meals served on an eight-table.This tradition of using eight dishes with seven meats and one vegetable comes from the story of the Eight Immortals.The origin of the eight-tables and eight-dishes is said to be connected to the legend of the Eight Immortals.

Legend has it that when the Eight Immortals were battling the Dragon King, they became exhausted and hungry.Seeing no food on the beach, they separated in search of food only for one to return with seven dishes while another brought a vegetarian dish, making up eight.Eventually, the legend says that this tradition was continued as a wish for good fortune.

Rexian OldStir-fried MeatIntroductionRexian's food is not abundant, but its old stir-fried meat is well-known.Local people love it and out-of-towners come to taste it as well.

"Old stir-fried meat" refers to a traditional preparation method that has remained unchanged for nearly a century.

The key reason is that its preparation techniques have been consistent over the past hundred years;secondly, the flavor is rich, and the color is deep with a strong soy sauce aroma. Compared to the current trend of light flavors, it fits the description well.

There are many restaurants in Rexian serving old stir-fried meat, but two traditional ones stand out: Dazhai Stone Restaurant and Wang Daye Restaurant.

Their storefronts may not be fancy, but their authentic old stir-fried meat is highly praised. They also make their own pancakes and burnt bread, often packed with customers.The taste of the two restaurants is similar, though one is richer in flavor while the other is milder, that's about it.If you're from afar and want to try old stir-fried meat, let me know in advance as spots can fill up quickly.PreparationThe process of making old stir-fried meat isn't complicated. It uses mostly fatty meat, sliced and then coated with a thickening agent before being deep-fried and pan-fried with soy sauce on high heat.Why use fat? Probably due to the era when people preferred greasy over lean meats because they rarely got enough of either.

Fatty and aromatic was what the common people favored in their food back then.However, in recent years, some restaurants have started usinglean meat.

method

The process of old-style stir-fried meat isn't complicated; primarily using fatty meat, it's sliced first, then coated with batter and quickly pan-fried in oil before frying the sauce.Why use fatty meat? Perhaps because during times of scarcity, people preferred the aroma and less favored lean meat.Fatty and fragrant were the top choices for ordinary folk in the past.However, recently, the selection of ingredients for old-style stir-fried meat has changed, now usinglean meat.Because a small amount of starch is used, the meat after frying will expand and become soft.

The two key procedures in stir-frying old meat are frying and stir-frying with soy sauce.Frying means putting the starch-coated meat into hot oil, flipping it quickly, removing most of the oil, leaving a small amount to continue frying the meat rapidly until slightly crispy, then draining the oil completely before using.Frying requires skill; it demands a certain strength and finesse, actions must be quick and decisive, or else the oil can burn you.Mastering this craft takes rigorous training for about two years.Regarding stir-frying with soy sauce, it's all about eye-hand coordination. It will only be salty if undercooked; it will turn bitter if overcooked.Only by striking the perfect balance can we achieve a reddish color and rich aroma of the sauce.Stir-frying old meat emphasizes speed. After stir-frying the sauce, quickly add the fried meat into the sauce and stir rapidly. At the same time, throw in a big handful of green beans or scallions.

Green beans or onions are suitable for quick cooking, adding white against the reddish-brown meat enhances its color appeal and taste.Served with hot baked pancakes or fried bread, the aroma of the meat and sauce mixed with the warm wheat fragrance creates an unforgettable dining experience.In the 1990s, a Mr. Miao from America came to Ren County seeking his roots. I served him old stir-fried meat and hot pancakes at the stone restaurant in the street. At 80 years old, he ate three pancakes and still wanted more; truly rare.Fayou Roast ChickenIntroductionFayou Roast Chicken is a famous meat dish from Xingtai region of Hebei Province, originating from Daokou Town in Henan Province. It’s a branch from the "Yixingzhang" roast chicken shop.

Fayou Roast Chicken has a clean and elegant appearance, with light red and slightly yellow color. The meat is tender and full of flavor, generally lasting 2 to 5 days without changing its taste, especially longer in winter.Stewed Flatbread

Introduction

Stewed flatbread is said to be from Jixian County in Hebei Province. It's a common food that every household knows how to make, beloved by local people.

Stewed flatbread is a specialty of northern China’s wheat-growing areas and a classic dish in Lu cuisine.Originating from the Shandong-Henan region on the North China Plain, stewed flatbread uses stewing as its cooking method, making it a household favorite for locals.

Flatbread Noodles

Introduction

Stewed flatbread is believed to have originated in rural areas with an ancient history. In southern and northern Shandong, you can find delicious stewed flatbread at virtually any small restaurant on the street.Almost every household in this region makes stewed flatbread better than commercial restaurants, making it a true folk favorite.There's a taboo when eating stewed flatbread: don't eat it on birthdays or important festivals because of its pronunciation suggesting illness ( ).This doesn't diminish its popularity though.PreparationMix the dough to make the pancakes. The dough is "dead" and doesn't need fermentation.Roll into a round shape, about 30 cm in diameter.Note that thinner cakes are better as they remain soft but not sticky when cooked.It becomes highly praised once prepared for stewing.

Cut the pancake into strips. Each strip should be one and a half inches long and wide.

This is crucial, or it's considered the basic characteristic of stewed flatbread in some areas like Shanxi and Shandong where they are also called "fried cake strips".Kaogang Thin Pancakes

IntroductionKaogang thin pancakes, also known as "wind-blown big oil pancake", got its name due to their thickness. A one-foot-diameter oil pancake weighs only three or four ounces.

The pancakes are golden and transparent with even thickness and excellent appearance. More importantly, they have a fragrant softness that's very tasty.

PreparationStart by mixing the dough without fermentation using a wooden stick. Add salt in summer, warm water in winter to make the dough more flexible.Once mixed well, transfer part of the dough onto the board and form into a round shape. Sprinkle with fine salt and add some sesame oil before spreading it out into a paper-thin circle about one foot in diameter using a wooden stick.The process already releases an inviting aroma.

Place the cooked pancake on a greased pan, start heating up. The key is mastering the fire.Fire too high can cause black and hard pancakes; not enough will result in uncooked centers that are unsatisfying to eat.Only when the fire is controlled well can you get a deliciously soft and beautiful pancake.Nanping Roast Cured MeatIntroduction

Nanping roast cured meat originates from Xingtan City, Hebei Province. It's a local favorite.The meat uses high-quality pork mixed with fresh eggs, pure green pea starch, ginger, and sesame oil to form a paste before being stuffed into intestines.

Cooked in seasoned broth and then smoked over sawdust for a deep red color, the outside is brushed with sesame oil making it fragrant without any gamey taste. It can last several days without going bad, favored by many.

PreparationSelect high-quality pork and mix with eggs, green pea powder, ginger, and sesame oil to form a paste before stuffing into intestines. Cook in seasoned broth.Then smoke over sawdust containing sugar for coloring (red) and freshness enhancement.Finally brush the exterior of the cooked meat with sesame oil. It stays fresh at room temperature for 3-4 days.Wei County Fried CakeIntroduction

"Wei County fried cake" is renowned far and wide due to its unique process and crispy texture.

Combining northern oil cakes and Hu cakes, it uses high-quality wheat flour and sesame oil as ingredients. Seasoned with fine salt and Sichuan pepper.Mix the dough well after it is made.Take a fist-sized piece of the dough, add an appropriate amount of flour,knead slightly for a moment, flatten it with a rolling pin, sprinkle a little fine salt on top, drip in several drops of sesame oil, and use the rolling pin to whip it into a thin round pancake about 1.5 feet in diameter.By this time, the aroma has already begun to fill the air.Pick up the rolled-out pancake gently with the rolling pin, apply gentle wrist strength to place it on an oiled wok, and start heating."Three parts of making the dough and seven parts of fire control," as the saying goes; mastering the fire is crucial. If the fire is too high, the pancake may become black, hard, and not easily digestible. If the fire is too low, the pancake will be "bare" - unappealing both in appearance and texture.Only when the heat is controlled properly can a well-textured and delicious thin pancake be made.

Nangong Smoked Cuts

Introduction

Nangong Smoked Cuts originates from Nangong City, Xingnan Prefecture. It is a beloved snack among local people.

Nangong Smoked Cuts selects high-quality pork and adds fresh eggs, pure green pea starch, ginger threads, and sesame oil in proper proportions, stirring them into a porridge-like mixture before stuffing it into intestines.After cooking with seasoned broth, the stuffed intestine is smoked to an purplish red color using sawdust from pine wood and sugar. The exterior is then brushed with oil. It has a clear fragrance without any fishy taste, can remain fresh for several days, and is greatly appreciated by people.MakesSelect high-quality pork and mix in fresh eggs, pure green pea starch, ginger threads, and sesame oil in the appropriate proportions to form a porridge-like mixture. Stuff it into intestines.Cook with seasoned broth and then smoke using pine sawdust and sugar in an oven. The sawdust serves to give it its purplish red color, while the sugar enhances the flavor.Finally, brush the exterior of the cooked smoked cut with oil before serving. It can remain fresh for three or four days without going bad.

Wexian Burned Cake

Introduction"Wexian Burned Cake" is renowned for its unique process and crispy texture.Merging the northern oil cake and Hu cake making techniques, using high-quality flour from Jinnan and sesame oil as ingredients, with fine salt and Sichuan pepper as seasonings.The fire control in the stove must be neither too intense nor too weak. Too intense a flame will make the cakes burn, while insufficient heat results in undercooked cakes that are not fully cooked inside.Monitor the temperature by observing the color of the oven walls. In high-temperature areas, add water to cool down; in low-temperature areas, increase the fire to raise the temperature.Without a thermometer, experience is relied upon to gauge the temperature.

Second Step: Making Dough Balls, "A pound of flour at the bottom and four pounds of oil on top. Roll out the dough into paper-thin layers, cut into 162 uniform-sized pieces, roll them up, fill with meat, flatten, and coat the surface with sesame seeds.

Fill appropriately, ensuring no leakage from the seam.

Third Step: Placing Cakes in the Oven, "The baking process."Once the cakes are ready, gently place each one against the oven wall using your palm. Each batch should contain about 80 cakes. They must be closely packed.The temperature of the oven walls is critical at this stage; if too low, the cakes will fall into the charcoal and become defective.Powder, dried and baked in a suspended oven, it is made into a unique.

Cultural History

The history of the pancake is long-standing; it was recorded as early as the Tang Dynasty that "Hu pi" and "Bianbian" were Western foods introduced from the Western Regions.(From the commentary in Volume 37 of 'All Scriptures with Sound Meaning' by Huilin during the Tang Dynasty).As told, "Hu pi" refers to what we now call a pancake, which spread along the Silk Road to Shanxi Province with merchants from the Western Regions.

By the mid-Qing dynasty, Wexian was renowned for its unique baking techniques and crisp, flaky texture.After the chaos of the "Yan Wang Sweeping North" in the Ming Dynasty.The region suffered, with a sparse population.In the second year of Yongle, Emperor Chengzu Zhu Di relocated people from Shanxi to populate the area.”

With the migration of Shanxi residents came the baking techniques for making using suspended ovens passed on from the Western Regions.Fine wheat flourand sesame oil are key ingredients.Using these, Wexian innovatively blended northern large pancakes with Western-style pies to create a distinctive " ".The shape of the resemblesa cow's tongue, hence its nickname "Cow Tongue ".As more people from Wexian engaged in selling outside their home area, it gained widespread recognition and was eventually called "Wexian ".

Wexian is famous for its quality ingredients, unique process, rich layers, tender meat, and crispy skin.The dough-making, stretching into strips, shaping, and baking each step involves special techniques.Using a suspended oven, charcoal serves as the bottom heat source, requiring hard wood and controlled temperature.The raw dough is placed inside, flipped and rotated seven times.Freshly baked have a golden exterior, crispy on the outside, soft on the inside, fragrant without being greasy, with an excellent taste.It is said that in early Republican era, masters like Stone Lao Mei from Huangjie Street and He You Lin from West Street were most renowned for their skills.Prior to liberation, names like Liu Zhen Ying, Li Bao Hai, and Ma Pei Qin also gained recognition.Recently, talents like Li Zhu have emerged.

Nowadays, new varieties of Wexian include oil-soaked, sugar-coated, and filled versions catering to more discerning tastes.

Features

The features of Wexian include quality ingredients, unique techniques, rich layers, tender meat, and crispy skin.The baking process involves several steps: dough-making, stretching into strips, shaping, and baking; each step is distinct.Baking with a suspended oven requires hard wood charcoal as the bottom heat source.Heat usage must be carefully managed to maintain an external high temperature and internal low temperature.Raw dough pieces are placed inside, flipped seven times.Freshly baked have a golden exterior, crispy on the outside, soft on the inside, fragrant without being greasy, with excellent taste.

A brief introduction

Cylinder-shaped pan-baked breads, primarily found in Hebei province, are listed as intangible cultural heritage of Tangshan city.

These are baked using a fire oven and a clay jar, hence the name cylinder-shaped pan-baked breads.The use of jars makes these breads smooth, unburnt, and crisp when eaten.The method requires precise heat control; the inverted shape of the jar ensures even baking.These breads are round with a flower pattern on top, similar in size tosesameseedbreads.

Cultural History

Ancient poets praised them: "The city's nine layers are square and four-sided; thousands of sesame seeds make the pastry longer."Alas, they are baked in a cylinder-shaped oven, releasing fragrance even when placed near one's lips.These breads were originally produced mainly in Hebei province but have now become common snacks, with some places still using ovens and others preferringelectric ovensfor environmental reasons. However, the authentic version is still found on roadside stalls.According to historical records, during late Qing dynasty, a chef named Shi Laohua in Leiting County's north gate set up a food shop, selling steamed buns and cylinder-shaped pan-baked breads.To utilize leftover ingredients like pork fat and cabbage from making steamed buns, he added these to the breads.

This improved taste and affordability, making them very popular. Shi Laohua refined his process by adding more flavors and switched from suspended ovens to cylinder-shaped ones, gaining significant fame and attracting many customers.IngredientsTo make the pan-baked breads, high-quality flour is essential along with sesame oil, pork belly, green cabbage, etc.The method involves several complex steps: mixing dough, preparing filling, shaping, and baking.Preheat a clay jar to a specific temperature before placing raw dough pieces inside, flipping them seven times during the baking process.Newly baked breads have a golden crust, crispy on the outside, soft in the middle, fragrant without being greasy, with an excellent taste.MethodsThe key to their deliciousness is high-quality ingredients and strict craftsmanship.

Materials: 10 pounds of flour, 6 pounds for water, 4 pounds for oil; 7 pounds of pork belly cut into small cubes, mixed with seasonings and sesame seeds.

Technique

Three techniques are essential: heating the oven, making dough balls, and baking.Heating the oven involves using a clay jar as a container, preheating it to around 100℃ before placing raw breads inside.Adjusting heat requires careful observation; more water is added when hotter parts of the jar need cooling down, less fire for cooler areas.Dough balls are formed and filled with meat mixture, then brushed with sesame seeds on one side to stick to the oven wall during baking.Baking involves carefully regulating temperature by adjusting the door curtain; higher temperatures require opening the curtain, lower ones require closing it, taking over two hours per batch.

Simplified method

Using flour, salt, oil, and sesame seeds, prepare a dough, stretch into strips, roll up, coat with sesame seeds before baking in an oven.The final product is a square bread, puffed, golden-brown, thin-crust, crispy and fragrant.Temperature control requires adjusting the iron curtain on the stove door: open it to lower the temperature and close it to raise it. Each batch should be baked for more than two hours.Simple MethodIngredients: wheat flour, hulled sesame seeds, cooking oil, salt.Preparation: Place the flour in a porcelain bowl; add some salt dissolved in cold water, mix with water until well combined, forming a relatively hard dough. Transfer to the work surface and roll out into a 1-inch thick sheet. Spread edible oil evenly on top, sprinkle with flour, and roll into small sesame balls. Twist into a long strip, knead into a ball about as large as your fist, then flatten it and cut into segments. Roll each segment flat, fold both ends inward, flip over and roll out again, fold the two ends inwards to form a four-cornered shape. Arrange neatly, sprinkle with water, spread evenly, add sesame seeds on top, flip over, pat the backside so the sesame sticks firmly. Test the surface of the charcoal fire with a small piece of dough; when it turns yellow, place it in the oven and cover. It should be ready after about ten minutes.Characteristics: square-shaped, puffed, golden-brown, thin layers, crispy and fragrant.City's thousand-layered squares, sesame seeds' myriad designs long.Alas, baked in an eight-legged furnace, the aroma lingers at the lips even more.Place the pancakes in the oven one by one with your hand back, placing 80 to 90 on each shelf.They should be tightly and evenly pressed.The temperature of the oven wall is crucial at this moment; if too low, the pancakes will fall into the charcoal fire and become waste.Adjust the temperature by controlling the iron curtain over the oven door; open it to lower the heat and close it to raise it. Each batch requires about two hours and thirty minutes in the oven.

Simple method

Ingredients: wheat flour, hulled sesame seeds, cooking oil, salt.Mix a small amount of salt with cold water and add it to the flour; mix with water until well combined, resulting in a slightly harder dough. Roll out on a board into a 1-inch thick sheet, spread cooking oil evenly by hand, sprinkle with more flour, roll into small strips, then wrap into rope about as thick as your fist, stretch each rope to about 5 cm diameter, cut into segments, and flatten each segment into a strip.Fold the two ends inward, flip over and roll out again, fold the two sides inwards twice to form a square shape, align them neatly, sprinkle with water, spread evenly with your hand, sprinkle hulled sesame seeds uniformly, flip over and pat the back to secure the sesame seeds. Use a small piece of dough to test the temperature on the charred oven wall; once it turns yellow, place in the oven covered for about ten minutes until cooked.Characteristics: Four-square, puffed golden, thin layers, crispy and fragrant.Thousand-layer city fortress square, sesame seeds dotting strategic heart.