What are the characteristics of Handan, Hebei?

Daming Ermao roast chicken. Wang Dexing, the first generation practitioner, was founded in the 14th year of Jiaqing in Qing Dynasty (AD 1809) and was nicknamed "Ermao", so it was commonly known as "Ermao roast chicken". Now it has spread to Wang Shulin, the seventh generation. There are many roast chicken shops on the street, and a basket of oil can be eaten in every restaurant? .

Matou Tianfu crisp fish was listed as a tribute as early as the Wei and Jin Dynasties. Li Dehe was a famous chef in Wei and Jin Dynasties, which was developed by his disciples on the basis of summing up the experience of predecessors. It is a family snack, and it is also a good product for entertaining guests and friends and giving gifts to relatives and friends. You can also eat in the vegetable basket oil mill. I prefer crispy fish in Handan to Yongnian, which is very delicious.

Braised rabbits in Linzhang and Linying. Carefully processed by famous teachers, it is best to grow healthy rex rabbits for five or six months.

Lin mingguan donkey meat sausage. It originated in the late Qing Dynasty and has a history of nearly a hundred years. Also known as "donkey enema". ?

Daming 500 sausage. Founded in the first year of Qing Daoguang (A.D. 182 1), Wang Xiangyun, whose ancestral home was in Jinan, Shandong Province, came to Daming to make a living and opened a shop specializing in sausages and cooked meat in the city. Because Daming is about 500 miles away from Jinan, it was named "500". Because of its delicious taste, sausage became an indispensable first-class food at the official table and banquet at that time, and it was sold in provincial capitals and Taoist halls. ?

Old locust tree sesame seed cake with relish. It is a flavor food that Handan Catering Corporation has been operating for half a century. It is named after an old pagoda tree next to the business site.

Daming country is on fire. Guo Zhizhong, an entrepreneur, is from West Korea Road Village, daming county. He studied art in Beijing (formerly known as Shuntianfu) and returned to Daming in the 21st year of Guangxu in Qing Dynasty, where he set a fire. Because he studied under Shuntianfu, his surname was Tian, and he hoped that his business would be prosperous, so he opened a shop called "Heaven burns down the fire". Because Guo Zhizhong's nickname is "crispy rice", the local people call the hotpot restaurant he runs "crispy rice hotpot restaurant". Later, Guo Zhizhong passed on his craft to his son Guo Rui. At present, the operator of "Guo Ba Huo Shao" is its fourth-generation descendant Guo Weidong? .

The seasoning on the chrysanthemum bag. The third generation of Gao and the fifth generation were handed down from Tianjin authentic Goubuli. He has settled in Jinjinle Restaurant in Handan for 50 years, and won the Silver Prize in Flavor Variety Competition of Hebei Cooking Competition in 200 1 year.

A basket of oil dumplings. This is a Zhao-style snack in Handan. Legend has it that the founder and his father opened a steamed bun shop outside the south gate of Zhao in their early years. One day, when Lian Po, the general of Zhao State, passed by the South Gate, he smelled the smell of meat buns from a distance. When Lian Po bought steamed buns, they were all sold out. Lian Po said, "Isn't that the steamed stuffed bun on your chopping board?" Wang Yixiang said: "This is raw and needs steaming." Lian Po said, "How long will it take?" Wang Yixiang said, "Less than 1 hour." Lian Po was impatient and threw all the steamed buns on the chopping board into the boiling water pot. In a short time, all the steamed buns floated up. Lian Po ate the boiled water bag and repeatedly applauded: "It's really a mouthful of oil, which smells good." From then on, Wang Yixiang changed the steamed stuffed bun shop into an "oil-in-water" restaurant, and the business became more prosperous. Later, it was changed to "a basket of oil" in the Northern Song Dynasty, which has been passed down to this day. ?

Wu 'an Lamian Noodles. Soft and slippery is a new snack variety in recent years.