What is the most memorable food in Hengshui?

Hengshui most memorable food

1. Julu sausage

Julu sausage is a very famous specialty of Julu Village, Taocheng District, Taocheng District, Hengshui. There are three varieties of local Julu sausage, one is pure lean meat, one is 80% lean meat, and the other is 80% fat meat. The production process is very strict, the production of the standard strip of pork loin or pork back seat meat, cleaned and cut into medium pieces, and then cut into small cubes with a meat slicer. The meat is then cut into small cubes with a meat slicer. It is then marinated for about ten hours with eighteen kinds of seasoning materials such as peppercorns, dashi, cloves, etc., plus sesame oil, monosodium glutamate (MSG) and iodized salt. After that, use the right amount of starch to add bone broth to season the filling. The next process is the enema, enema, bundled intestines, cooking intestines, cooking nine mature, fish out, cooled, icing sugar smoked, smoked after a good sauce red, meat, materials, incense wafting the four neighborhoods, tantalizing appetites. This cuisine A long history, over the years by the local people love, one is good taste and high quality, the second is the use of beneficial Chinese herbs as a condiment, the third is suitable for all seasons, never get tired of eating.

2. Wuyi Buckle Bowl

Wuyi Buckle Bowl is a very famous specialty of Wuyi County in Hengshui. Here the buckle bowl is not a dish but a table steamed bowl, but by the local eight "net bowl" composed of, among them, Dongpo meat, lean meat, fat meat, elbow meat, rice flour meat, braised meat, meatballs, ribs composed of bowls of the table, the dishes are fat and lean, meat and vegetarian, fat and not greasy, vegetarian and delicious by the masses, has been able to attract many foreign tourists to taste. According to legend, from the Song Dynasty onwards, Wuyi County has the custom of having banquets with buckling bowls, whenever a marriage, birth, friends and other major events, are entertained with buckling bowls. To the Kangxi thirty-nine, the Kangxi Emperor tour of Zhengding Province Jizhou, passing through this place, occasionally tasted, and screamed, given the name "Wuyi eight bowls", and customized as one of the court meals. Since then, the reputation of the more noise, tasting the endless stream of people.

3. Jizhou casserole

Jizhou casserole is a very famous food in Jizhou City, Hengshui. It has a very long history of origin, every year on February 2, Jizhou people have the custom of eating casserole, symbolizing the tradition of branding dry Dada without insects. The local casserole production has always retained the traditional craft, the finished product has a bright yellow color, strong and fluffy, non-stick and non-consecutive, mellow taste and aroma characteristics, has always been loved by the local people. According to legend, in the Ming Dynasty to the end of the Qing Dynasty, in Beijing and Tianjin and other places of business Jizhou people formed a bank gang, hardware gang, grocery gang and other major business groups. In this context, some of the Jizhou pavilions run by Jizhou people in Beijing and Tianjin have Jizhou casserole, a local specialty staple food, to recruit hometown guests, Jizhou casserole has gradually gained fame.

4. Roasted Chicken in Luopan

Roasted Chicken in Luopan, formerly known as Roasted Chicken in Luopan, is a specialty of Wangjicun in Fucheng County. The founder is Fucheng County, Wang Ji village of Zhang Yunqi, he did the roast chicken meat rotten off the bone, there is a mixture of unique fragrance, and quasi catty quasi two, very popular with the people, in the market to sell the most fastest. After the reform and opening up, "Luo pot roast chicken" resumed production, scale and influence is expanding. 1992, the second generation of heirloom Zhang Zijie (Zhang Yunqi's son) and his wife, Li Junzhen for the registration of roasted chicken products, in order to respect the old man, it will be home-made roast chicken registered as "drop pot roast chicken". Now many Fucheng people are "drop pot roast chicken" as a hometown specialty gifts to friends and relatives. Hengshui City, foreign guests also tasted after buying a few back, as a gift to friends and relatives.

5. Jizhou Caoji Donkey Meat

Jizhou Caoji Donkey Meat is a traditional food of Jizhou district in Hengshui, which has a history of more than two hundred years. Caoji Donkey Meat is made in a very sophisticated way, mainly with fresh and high quality donkey meat as raw material, with a variety of valuable spices, and then put into the pot to slow cook for more than ten hours and become. When eaten with some special dipping sauces, the texture is rich in protein, crispy and easy to chew, and the flavor is delicious, and it has always been known far and wide. According to legend, Jizhou Caoji donkey meat began in Xianfeng years Beijing fresh fish mouth, Caoji donkey meat to the third generation of Cao Jiankong, he explored through the addition of several flavors of traditional Chinese medicine, remove the cold donkey meat nature, do the meat crispy, fat and not greasy, thin and not firewood, mellow flavor, salty and tasty, eaten after the body has the effect of nourishment. In the mid-thirties, his second son Cao Fudang and his third son Cao Lihai went to Tianjin to develop, opened a Jizhou Rongxiang Cao Kee restaurant, the main Cao Kee donkey meat, Jizhou casserole and stir-fried vegetables, in more than half a century, Jizhou Cao Kee donkey meat reputation of the Jinmen, the fame of the country.

6. Hengshui Lake Whole Fish Banquet

Hengshui Lake Whole Fish Banquet is a very famous specialty food in Hengshui. Hengshui Lake fish feast is mainly made of fish as the main raw material into a number of dishes, some of the fish dishes are eaten without seeing the fish. A variety of knives and cooking methods are mainly used, ranging from modeling to flavors and shades. There is also the use of materials to make the best use of them. Fried fish fillet, for example, mainly with the back of the fish, where the meat is fat and tender, the head of the fish to make fish soup, becoming a veritable fish two do. The best local cooking is to pay attention to the original flavor, to cooking fresh and live, rich in raw materials, light taste.