15 "mouth-watering" Hebei flavor food! Even "Li Hongzhang" are crossing their fingers to praise (1)

Li Hongzhang braised dishes: originating from Anhui Province, but also the classic dishes of Hebei Province, belonging to the Zhili government dishes. This dish with the best sea cucumber, shark fins, deer tendon, cattle prod, etc. with cabbage, tofu, broad noodles, coupled with Baoding's acacia mao sweet noodle sauce braised into.

According to the Zhili official chef Dong Maoshan, Wang Xirui heirloom, Baoding catering industry veteran Wang Zhiyi chef said: the Qing dynasty auxiliary minister Li Hongzhang official worship Zhili Governor and Minister of the North Pacific Ocean, in Zhili nearly thirty years. 1896 by the Empress Dowager Cixi purpose to Europe and the United States, outside a few months, because not accustomed to the Western food, very much miss the home diet.

Li Hongzhang returned to the Governor-General's Office of Zhili, has given the dietary manager Dong Maoshan talked about this, Dong Maoshan understanding, will be with his younger brother, Changchunyuan shopkeeper Wang Xirui *** with the study, the two according to the Baoding Province from ancient times to do the braised vegetables tradition, selected top quality sea cucumbers, shark fins, deer tendons, bullwhips, etc., with the tribute to the Anssu cabbage, bean curd, broad flour, etc., adding one of the three treasures of the Baoding Province of Samuel Mowers sweet flour sauce carefully braised into the east of the Governor-General's Office, in the east of the Governor-General's Office. Made in the Governor's Office of the East Hall of the banquet served in this dish, Li Hongzhang tasted after crossing his fingers and praised. Later, the Zhili government chef will gradually named this "Li Hongzhang braised vegetables".

White Jade Chicken Breast: is a unique flavor of the traditional dishes of Hebei Province. This dish has a beautiful shape, color white as jade, tender texture, fragrant and palatable flavor characteristics, so it has been favored by the majority of diners.

On September 10, 2018, "Chinese cuisine" was officially released, and "White Jade Chicken Breast" was named one of the top ten classic dishes in Hebei.

Pot wrapped elbow:It is a traditional famous dish in Baoding area of Hebei. It is crispy and delicious, not greasy, and easy to carry. If eaten with green onions and noodle sauce, it is a unique flavor. It has a history of 140 years. During the Qing Dynasty, Baoding Province is the gateway to the Beijing examination and the last stop of the test, the wealthy candidates often bring their own food. Some of the soy sauce meat, elbow with soup, eat greasy, carry inconvenience.

On September 10, 2018, the "Chinese cuisine" was officially released, "pot-packed elbow" was named "Chinese cuisine" Hebei top ten classic dishes.

Baiyangdian stewed fish:Hebei top ten classic dishes.

Golden lionfish: a traditional dish of Shijiazhuang, Hebei Province, belonging to the Ji cuisine. The main ingredient of the fish is carp. The carp is processed and trimmed, and then deep-fried. Golden color, fluffy fish shreds shaped like a lion, sweet and sour taste. Started in the early Republic of China, it was first created by Yuan Qingfang, the famous chef of China Restaurant in Shijiazhuang.

Because of the golden color of the dish, shaped like a lion, so the name. 1952 in Hebei eight cities in the cooking technology show competition, Yuan cooking "golden hair lion fish", won a high evaluation. The dish was the famous dish of Hebei to participate in the 1983 National Culinary Appraisal Conference.

On September 10, 2018, "Chinese Cuisine" was officially released, and "Golden Hair Lion Fish" was named one of the top ten classic dishes of Hebei

Lijia Lion Head:The classic dish of Hebei, the main ingredients are pork and water hooves. It is white in color, full of rice bubbles, with light red meat filling and soft and tender taste, a combination of staple food and dish.

Fried Shrimp Duan:It is a traditional dish of Hebei Province, belonging to the official dish of Baoding district. This dish is a combination of delicious, nutritious, crispy dishes, fresh and salty taste, beautiful color, very rich in protein, high nutritional value.

The Loaf of Spinach:It began in the late Qing Dynasty, and was created by the imperial kitchen of the Qing Palace. In the Qing Dynasty, princes and ministers were wearing a small bag made of gold brocade, called "purse", used to contain money and goods or as a decorative object outside the clothes. Above with gold thread embroidered with flowers, birds, insects and fish patterns, beautiful image, bright colors. The imperial chef will simulate the appearance of the purse, created this dish, and later became a famous food in the palace.

Built in 1925, the Beijing Imitation Cuisine Restaurant specializes in palace flavors, and its old generation of master chef Wang Jingchun and his disciple, the national outstanding chef Dong Shiguo are good at making this dish, which has been preserved to this day.

Chicken Lipiao: It is a famous local dish that is full of color and flavor and belongs to the Ji cuisine. This dish to Baiyangdian specialty prawns and domestic chickens as the main material, Baoding chef in the pre-Qing bold new, two fresh and give, sweet and salty, rich in nutrients.

Governor's tofu: Baoding, Hebei, a local traditional dishes, is an official dish, and the late Qing dynasty minister Li Hongzhang related.

Governor tofu by the tofu, meat as the main ingredients, with seasonings made. The finished dish is rich in fresh flavor and soft and tender in golden color.

Yangchunbaixue: Zhili government food, Guangxu 28 ②, Cixi led Guangxu and other people returned to the capital from Xi'an.

En route to Baoding, Zhili Governor Yuan Shikai led the size of the officials in Baoding to meet the driver. In the ancient Lotus Pond Palace banquet served a delicious flavor, nourishing the famous Baoding dish "Yangchunbaixue", Empress Dowager Cixi ate after they were refreshing food increase, become a royal meal food into the palace. Cixi often eat "Yangchunbaixue", can be said to like to eat.

Yangchunbaixue has the ability to replenish the kidney and vitality, and in the stomach. Bird's nest, as a precious tonic, has a very good role in nourishing health, most people are very beneficial.

Royal Imperial Pot:Hebei top ten classic dishes.

Hibiscus Bird's Nest:It is a local famous dish, which is found in Szechuan, Lu and Ji cuisines. The soup is clear and fresh, and the bird's nest is white and soft. This dish is one of the famous soup dishes in the banquet. Salty and fresh flavor type. So the "hibiscus" crown the first name of the dish, dishes like white blooming hibiscus flowers, tender and crisp texture, taste salty vegetables mellow, is a good tonic. The dish is also known as "hibiscus egg" which is used as an ingredient in the dish.

Sauce tile fish: is a special dish of Hebei Province, belonging to the deficiency of one of the therapeutic dietary recipes. This dish is very helpful to improve the symptoms.

With sugar, vinegar, soy sauce, cooking wine, salt, monosodium glutamate and wet starch sauce; put vegetable oil in the pot to heat up, put the fish into the dry starch paste and mix well, evenly coated with the paste, in turn under the pot, to be the fish deep-fried into the skin light yellow crispy, fish out and put on a plate.... The pan left a little oil, the soybean paste, minced onion, ginger, garlic, stir-fried pan, to be fragrant, cooked into the juice of the good fried, poured on the fish can be.

Crispy shrimp: the appearance of a golden yellow, elastic meat to make the flavor delicious. One bite, the outer skin is slightly crispy, the inside is tender and refreshing, very appetizing.

On September 10, 2018, "Chinese cuisine" was officially released, "Crispy shrimp" was named "Chinese cuisine" Hebei top ten classic dishes.

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