Chengde special food

Chengde's specialty foods include Bowl Tuo, Pingquan mutton soup, snowballing, rose cake, Forbidden City cake and so on.

One: Wantuo

Bowl Tuo is the most common special snack in Chengde, which looks like enema in Beijing and is eaten in the same way. Bowl tuo is made of buckwheat flour and pig blood, stirred and kneaded together, then heated and stirred into paste, cooled and cut into fine triangles, fried in oil pan, put into a bowl, added with sesame sauce, garlic paste, monosodium glutamate and other seasonings, and then dipped in bamboo sticks to eat. It tastes slippery, chewy and spicy.

Two: Pingquan mutton soup

Pingquan mutton soup is a very famous specialty snack in Chengde area, and friends who like mutton soup will definitely like it. Although many places have the craft of making mutton soup, the method of making mutton soup here in Pingquan is very unique and distinctive. They are all made of mutton offal as the main material, with sheep bones and sheep heads. The unique technology and materials make Pingquan mutton soup more delicious.

Three: snowball.

Many people think that snowballing usury is just a traditional snack in old Beijing. In fact, snowballing usury is also one of the most popular snacks in Chengde, Hebei Province. Chengde area is rich in yellow rice, and snowballing is made of this kind of yellow rice, so naturally snowballing has become a traditional snack in Chengde.

Four: Flower Rose Cake

Flower rose cake is a famous specialty in Chengde city. Made of local specialty roses and glutinous rice by local traditional crafts. It not only tastes sweet and soft, but also looks beautiful and attractive. Many people also give rose cakes as gifts to friends and relatives.

Five: Palace Cake

This name sounds like a good thing, and it is one of the imperial meals of the Qing court. Palace cake is made of flour, sugar, white oil, moss and roses. It looks golden in color and tastes crisp and sweet. Now this snack has been included in the ranks of China's intangible cultural heritage and is worth tasting.