What are the famous snacks in Zhangjiakou?
Snacks in Zhangjiakou City:
The “Eight Big Bowls” of Yu County
The “Eight Big Bowls” are the traditional dishes of Yu County. Regardless of weddings or banquets, from the government to the common people, the "eight bowls" are regarded as particularly exquisite and luxurious dishes. As the name suggests, "Eight Bowls" are eight bowls of famous dishes. The traditional "Eight Big Bowls" in Yu County include the five-color "Silk Chowder", the fat but not greasy "Fried Pork", the "Steamed Pork" from next door, and the "Tiger Skin Meatballs" wrapped in meat and vegetables. ”, there are “fried chicken” that is both fat and thin, there are fresh and unique “chunk chowder”, there are exquisitely seasoned “steamed meatballs”, and there is also the plain and fragrant “silver belly”. Among the "eight bowls", the first five bowls are muddy soup dishes, which are rich in seasoning and very satisfying, while the last three bowls are clear soup dishes, which are light and refreshing and greatly stimulate the appetite. The famous dish of Yu County, "Eight Big Bowls" is famous today and in the past not only because of its deliciousness, but also because of its unique and unique cooking techniques. Its fine cooking and unique flavor are decisive. Unmatched by ordinary dishes.
Chaigoubao Bacon
Bacon is a specialty of Chaigoubao Town, Huai'an County, an ancient town outside the Great Wall. It has a history of more than 200 years. According to legend, when the Empress Dowager Cixi and Emperor Guangxu fled westward during the Gengzi period, they stopped at Chaigou Fort and tasted bacon and called it an exquisite delicacy. There are many varieties of bacon in Chaigoubao. Currently, smoked pork (pork belly, pig head, pork ribs, offal), smoked mutton, smoked chicken, smoked rabbit, smoked dog meat, etc. are sold. Especially those intestines and stomachs with peculiar smell are smoked and made into high-quality delicacies with good color, delicious taste and high quality. Especially the freshly cooked bacon, which is red and purple, trembling and shiny, with tiny bubbles of oil rising on the skin. The skin is rotten and tender, and the meat is fragrant and delicious. Use it to make a cold dish, sprinkle some green leeks on top, and it looks delicious. Like a piece of exquisite craftsmanship. The most famous of Chaigoubao bacon is the Xi brand bacon. Due to its unique skills and complicated and delicate production process, the meat is stewed, boiled, simmered, stewed and cooked by expert hands. The skin is charred and soft, and it is chewable. The meat has a slight "string" and strong teeth; the floss is tender and less fat, making it refreshing and light but not greasy; the aroma of cypress is fragrant, and the smoked taste is tantalizing; it will not rot after being stored for a long time, and mosquitoes and flies will not love it. It can be said to be a masterpiece of cooking, and the meat is wonderful. It can be said to be a delicacy in the cuisine and a top-notch gift. A must-have for banquets, meals always come with you.
Huai'an Tofu Skin
Tofu skin is a traditional specialty of Huai'an County. The tofu skin in Huai'an City is as thin as paper and has tendons like leather strips. It is delicious in color, cheap and good in quality. The various cold, hot, meat and vegetable dishes made with tofu skin are truly delicious and well-deserved. According to historical records, the people of Huai'an City once used tofu skin as a reward for Li Zicheng's army. Li Zicheng was amazed after eating it. Since then, Huai'an City's tofu skin has become more and more famous. The reason why Huaian City tofu skin is sweet and delicious is related to its production process. According to insiders, the soybeans are pulped, roasted, filtered, battered, and scooped out. One pot of tofu skin requires scooping out more than 70 pieces, followed by pressing water, peeling, and boiling the skin. This series of processes are all done at 40°C. carried out at high temperatures. The tofu skin that has just been torn off the tofu skin cloth is white and raw, and the muscles are trembling. If you ball it up like a handkerchief and throw it on the cloth, the smooth tofu skin will not have a single crack, and the corners will not fall off. It's so chewy that it's unimaginable, which is also the uniqueness of Huai'an City tofu skin. Huaian tofu skin also has high nutritional value. According to laboratory tests, Huai'an tofu skin is rich in protein, sugar, fat, fiber, as well as potassium, calcium, iron and other minerals needed by the human body. Long-term consumption can lower the body's blood pressure and cholesterol, and enhance the body's ability to prevent and treat hepatitis and rickets. The products sell well in more than 10 large and medium-sized cities in Beijing, Inner Mongolia, Shanxi, Liaoning and other provinces.
Yangyuan Ge Zha Cake
Ge Zha Cake is a specialty of Guaigu Town, Yangyuan County. There is no history as to when the Gezha Cake originated, but during the Manchu and Qing Dynasties, the Gezha Cake in Guagu Town was already well-known and popular among the people. It is said that during the Xianfeng period of the Qing Dynasty, when Li Zengguang of Guigu Town was appointed as the prefect of Binzhou, he offered Gezha cakes as tribute to the court, which was highly praised by the Empress Dowager Cixi. Since then, Gezha cake has become a favorite food of the Qing court. Ge slag cakes are made from well-selected materials and exquisite craftsmanship. The baked pancake is a translucent round pancake with a golden color and a greasy luster. When eaten, it is crispy, crispy, fragrant, sweet, unique and extremely delicious. Yangyuan people call "Crisp Rice Cake" "Gezha". Because it is thin and crispy, it is named "Gezha Cake". Ge slag cake is a high-quality gift for relatives and friends.
Its footprints are almost all over the country. Some people living abroad or going abroad for tourism and study use Gezha cakes as treasures as gifts to international friends. In recent years, the Guaigu Pastry Shop has changed the shortcomings of the original product being oily and greasy. It has added fruit juice to the raw materials to make a new product that is crispy, crispy, fruity and sweet. The original name of Gezha Cake has been changed to Dragon and Phoenix Cake. It is welcomed by markets all over the world.
Bashang You Noodles
Bashang You Noodles is the first treasure among the "treasures outside the mouth". Oatmeal noodles are processed from oatmeal. Oatmeal, also known as "naked oats" and commonly known as "oil wheat", is an annual herbaceous crop. It is native to Central Asia and was first introduced to the European continent and then to my country. It is planted in northwest China, northern North China, Inner Mongolia and other places. It has a history of two thousand years. In the 28th year of Guangxu's reign, an order was issued to open up the Mongolian area. The refugees moved here, and Oumai settled on Bashang from then on. Oatmeal has strong cold tolerance and is very suitable for the cold climate in Bashang. Moreover, oats have high nutritional value and economic value. The straw and bran husks are rich in protein, fat and vitamin B. They are excellent feed for livestock and can also be used to make paper. Oatmeal noodles can be eaten or used as feed. The average protein content is 15%, 51% higher than white flour, 93% higher than rice, 54% higher than rice, and 68% higher than corn; the fat content ranks first among all kinds of grains, with an average of 8.5%, 4.5 times that of flour. , 6 times that of rice; the calcium and phosphorus content is also very high, with 58 mg of calcium per 100 grams of oatmeal noodles, 20 mg more than flour and 50 mg more than rice; and 312 mg of phosphorus, 53 mg more than flour and more than rice. 208 mg. Oatmeal noodles are not only rich in nutrients, but also very resistant to hunger. There is a widely circulated proverb: "Forty miles of oatmeal noodles, thirty miles of cakes, twenty miles of buckwheat noodles will break your waist if you are hungry." It means that people can walk forty miles after eating oatmeal noodles. He could only walk twenty miles without getting soba noodles. Therefore, people here are particularly fond of oatmeal and regard it as a treasure. Oatmeal noodles and fish noodles have become Zhangjiakou’s unique flavor foods.
"Shao Nanbei"
"Shao Nanbei" is a traditional dish in Zhangjiakou City, Hebei Province. The so-called Shabei and Nan is to use Saibei mushrooms and Jiangnan bamboo shoots as the main ingredients. Cut them into thin slices, stir-fry them in a hot oil pan, add some seasonings and fresh soup, boil to thicken, and pour in chicken oil. This dish is silvery red in color, delicious and refreshing, and has a strong aroma. Among Chinese folk, bamboo shoots are commonly known as magnolia slices and are abundant in Zhejiang, Jiangxi, Hunan and other places. The elegant name of Magnolia Piece comes from a legend.
Chaigoubao Bacon
Chaigoubao in Zhangjiakou area is an ancient town outside the Great Wall. According to legend, during the Qianlong period of the Qing Dynasty, a chef named Guo Deng opened a bacon shop here, which became famous along the Beijing-Baotou Line. The bacon he makes has rotten skin and tender meat, with the same appearance and inside, bright color, mellow taste, fat but not greasy, thin but not tooth-filling. It not only has a unique flavor and rich nutrition, but also has the functions of appetizing, removing cold and digesting. The meat is smoked with cypress wood, so mosquitoes and flies will not crawl in the summer, and it will not deteriorate after a week of storage in the summer, making it a unique local flavor food. "Huai'an County Chronicle" records: "Chai Goubao's bacon is particularly good and famous outside the province. I give it to relatives and friends, and everyone praises it." It is said that when the Eight-Power Allied Forces entered Beijing, Empress Dowager Cixi and Emperor Guangxu fled through Chai Gou Fort. Chai Goubao had a meal, and he admired Chai Goubao's bacon. After that, he was ordered as a tribute by Cixi.
There are more than 10 varieties of bacon, including smoked pork belly, smoked pig head, smoked pig trotters, smoked ribs, smoked offal, etc.
To make Chaigoubao bacon, put the selected meat into the pot, pour in the multi-year-old soup, and add a certain proportion of pepper, aniseed, cinnamon, cloves, asparagus, amomum villosum, Sauce, garlic, fresh ginger, soybean curd, sweet noodle sauce and other condiments and seasonings are cooked over appropriate heat and then smoked with cypress wood. The bacon that has just come out of the pan is purple-red, with small crystal bubbles of oil rising on the shiny skin. The skin is rotten and tender, and the meat is fragrant and delicious, maintaining the characteristics of excellent color, aroma and taste. It was rated as a high-quality product in Hebei Province for two consecutive years in 1981 and 1982.