What are the Qingming specialties in Tangshan? What are the Qingming specialties in Tangshan?

1, Funing old temminick meat. It was named after the nickname "Old Temminick" of its founder Wang Xifu. Its color is brownish yellow, its meat quality is clean, it is elastic, its taste is deep, its quality is tender and not soft, its fragrance is smooth and mellow, it does not attract flies or rot during the day, it is resistant to storage, convenient to carry and does not deteriorate after air drying.

2. Steamed cabbage rolls. It's a very delicious local dish invented by Qian 'an people. Especially after being tired of eating at the dinner table, eating this dish again makes people feel a light and greasy taste. The practice is to chop the meat, add seasoning and mix well, then add salt, sesame oil and shrimp skin to make stuffing; Blanch tender cabbage leaves with boiling water, wrap them with stuffing, roll them into rolls, cut them into two-inch long sections, arrange the rolls and dried seaweed vertically in a bowl, and steam them in a steamer.

3. Tangshan hemp sugar. Tangshan hemp sugar has a history of more than 400 years, which originated in the Wanli period of the Ming Dynasty. Tangshan sesame candy is shaped like a flower, as thin as a cicada's wing, some milky and some yellowish, soft and crisp and delicious.

4. Chess cookies. Chess biscuit is a specialty of Tangshan, Hebei Province, which is named after its shape like a small drum and a chess piece. Use big oil and sesame oil to make cakes, including meat, sugar, assorted foods, sausages and ham. Golden color, crisp inside and outside, fresh and fragrant meat stuffing, crisp and delicious, easy to preserve.

5, a lifetime of brave smoked chicken. Yishengyong smoked chicken is a traditional famous food in Tangshan City, Hebei Province, with a long history. In Tangshan, it has the reputation of "King of Smoked Chicken". After shaping the white striped chicken, put it into the pot in turn according to the size, add the old cooked chicken soup and appropriate amount of water to make the soup immerse the chicken. Then add pepper, aniseed, cinnamon, angelica dahurica, fennel (packed in gauze), onion, ginger, garlic, salt and other seasonings, and the dosage depends on the season and the amount of broth. Bring the pot to a boil over high fire, then cook it over medium heat for a while, and then simmer it over low heat until cooked.

6. Shrimp sauce. Tangshan shrimp paste, one of the famous snacks in Hebei, is made of shrimp paste as the main material, supplemented by dried Chili, shallots (chopped), egg white and seasonings.