Shijiazhuang specialties with different tastes

Shijiazhuang, which straddles the North China Plain and Taihang Mountain, is one of the main producing areas of grain, vegetables, meat, eggs and fruits in China, with a high level of agricultural intensification and industrialization. It has been identified as a high-quality wheat production base by the state and is known as the "northern granary". So what are the specialties of Shijiazhuang? Let's take a look at Shijiazhuang culture.

Cucumber feast

Cucumber banquet is a traditional famous dish of Han nationality in Shijiazhuang, Hebei Province, which belongs to Hebei cuisine. It is made by the chef of the local Yanchun Hotel according to historical legends. The whole banquet is mainly cucumber, which is divided into eight cold dishes and 12 hot dishes. The first cold dish is called "Qinglong Sleeps in Snow". Two green dragons are lying in the snow (sugar), with their heads held high and their tails tilted, vivid and lovely.

The other seven cold dishes have different flavors, including sweet, spicy, fragrant, salty, sweet and sour, scallion oil, crisp, harmonious colors and symmetrical collocation. 12 stir-fried products include pearl sea cucumber, long beard melon strips, shredded melon fish, stewed cucumber chicken rack, golden hook jade, fried melon dates, Erlong melon strips, phoenix-tailed melon strips, golden melon cups, snowy mountain golden melons and golden cup melons, which are colorful and delicious, and are listed from the above.

Dog meat feast

The dog meat feast is mainly tender dog meat for about a year. After cooking, frying, frying, stewing, smoking and mixing, more than 50 famous dishes with their own characteristics are carefully produced. High nutritional value and unique flavor.

Golden-haired lion fish

Golden lion fish is a traditional dish of the Han nationality in Shijiazhuang, Hebei Province, which belongs to Hebei cuisine. Golden-haired lionfish mainly feeds on carp. Processing and decorating with carp, and frying. Golden color, fluffy as a lion's fish, sweet and sour. It started in the early years of the Republic of China and was initiated by Yuan, a famous chef of Shijiazhuang Chinese restaurant. This dish is named because it is golden in color and looks like a lion. 1952 Yuan's "Golden Lion Fish" was well received in the cooking skill exhibition competition of eight cities in Hebei. This dish is a famous dish that Hebei participated in 1983 national cooking appraisal meeting.