Introduction of Xingtai Traditional Diet Culture

Xingtai has a long history and accumulated a profound food culture. 1956 During the excavation of the Yinshang site in Caoyanzhuang in May, * * * unearthed 3,999 complete artifacts, most of which were pottery pots, jars, bone knives, plates, bowls, statues, beans and other cookware, indicating that the cooking technology of our ancestors had reached a certain level as early as 3,000 years ago. Xingtai used to be the largest distribution center of leather products in China, and the prosperity of leather industry brought about the dietary customs in northwest Hui areas. Before liberation, Guangzhen Building, Fuxinchang and other Muslim hotels in Xingtai were one of the larger hotels in Xingtai. At the beginning of the Ming Dynasty, after "Rebecca swept north", the immigrants from Hongdong, Shanxi Province brought a vinegar-loving eating habit, which had a certain influence on Xingtai's "salty and slightly sour" eating characteristics. During the Warring States Period, Bian Que, a physician, was sealed in Pengshan, Xingtai. He not only created the traditional diagnosis and treatment method of "looking, smelling, asking and feeling" in Chinese medicine, but also made Four Seasons Bian Que Cake with Chinese medicine formula. According to records, its spring cakes can drive away epidemics and prevent diseases, summer cakes can remove heat, autumn cakes can warm the stomach, and winter cakes can drive away cold, so it is called the ancestor of medicinal diet in China. From 65438 to 0958, Mr. Mei Lanfang, a master of Chinese Peking Opera, performed in Xingtai Theatre and tasted Xingtai's famous dish "Sea Cucumber and Butterfly Soup" for dinner. Butterflies float vividly on the noodle soup, which is mellow and delicious, and is highly praised by Mr. Mei Lanfang. This incident was passed down as a much-told story in Xingtai. From 65438 to 0974, the Commercial Bureau of Xingtai Region organized two classes of cooking techniques in Xingtai Region, and the book "Cooking Lecture Hall" was published by Party, Chang Xue, which systematically sorted out the cooking methods of Xingtai cuisine and improved the taste of Xingtai food culture. Xingtai has not only the delicacies in Taihang Mountain area, but also many fresh fish and shrimps in rivers and springs. The unique geographical conditions and rich products have laid a solid material foundation for the development of Xingtai's food culture and provided rich cooking materials. Due to the meticulous development and continuous innovation of chefs in past dynasties, Xing Cai has formed the cooking characteristics of "extensive selection of materials, paying attention to nutrition, mellow sauce flavor, slightly salty and sour, and exquisite cooking skills". Xing cuisines, such as "meat with sauce in the inner hills", pastoral elbow, Tianqiao sauced meat, iron pot fish, braised duck with wine, coconut egg yolk roll, etc. It has won the favor of diners and become a unique branch of Hebei cuisine. The planting industry in Xingtai has developed rapidly in history, providing raw material guarantee for the wine industry. During the Northern Song Dynasty, Jinbo wine and Shamao wine produced in xing zhou became the two famous wines at that time, and Jinbo wine, a cultural relic unearthed, was well preserved. Now Jinbo liquor technology has been successfully copied, and modern Xingtai Daqu and Gushun liquor are produced in Xingtai. "Nikeng" and "Longquan" wines are clear and transparent, with strong cellar aroma, soft and mellow taste and long aftertaste. Deeply favored by consumers. Jujube Jujube Juice "Jujube Huajia" has a unique flavor, which has the effects of strengthening the spleen, calming the stomach, reducing blood lipid and enhancing immune function, and has been awarded the title of "green food" by the Ministry of Agriculture. These products greatly enrich the connotation of Xingtai food culture. Local snacks is also an important part of Xingtai's food culture: Xingtai fried dumpling is one of the famous local foods in Hebei province 10. 1934, Feng Yuxiang's chef, Zhang, passed Xingtai with the troops from Nangong, and opened a restaurant named Liuhe House in Nanguan Market Hospital of Xingtai, specializing in pot stickers. Because of its "tender outside" and "fragrant but not greasy", it is famous in Niucheng. On 19 1 it was merged into Xingtai restaurant by public-private partnership. "LAY Daokou Chicken" was created by Zhang Bing in hua county, Henan Province. 1938, Zhang, the grandson of Zhang VII, took his apprentice to Xingtai to be a crossing chicken. So the chicken tastes delicious and rotten, and its shape and color are beautiful. 1959 won the first prize of Hebei cuisine. 1980 was rated as a famous brand meat product in Hebei province. Heijia jiaozi, founded in 1943, is a famous halal food in our province. 1992 was awarded as "Quality Product of Hebei Province" by Hebei Cuisine Association, and 1994 was awarded the title of "National halal brand flavor food". In addition, Weixian Huoshao, Nangong Smoked Sausage, Linxi Pancake Meat, Longyao Weizhuang Smoked Chicken, Pingxiang Crispy Fish, Guangzong Pancake, Qinghe Vegetable Bean Curd, Xingtai Liangqingquan Dried Sesame Cake, Xingtai Stone Cake, etc. are all famous local delicacies in Xingtai, and they are also an important part of Xingtai's food culture.