Hebei cuisine, that is, Ji cuisine, is represented by Baoding official cuisine, Shijiazhuang as the representative of the Jingnan cuisine, Chengde as the representative of saiwai cuisine and Tangshan as the representative of the Eastern Hebei coastal cuisine, then, Hebei famous dishes? What are the most famous representative dishes in Hebei? Xiaobian has sorted out the top ten famous dishes in Hebei for you, including the top ten classic dishes in Hebei that have been rated as "Chinese cuisine", such as golden retriever lionfish, Jingdong simmered elbow, pot bursting elbow, braised north and south, etc., and also includes the jicai official government representative dish governor tofu, Handan representative dish shengzhi bone crispy fish, Cangzhou famous dish iron lion head, Baoding representative dish white jade chicken breast, as well as Li Hongzhang stewed vegetables, chicken bungee and other Ji cuisine representative dishes, take a look at Hebei specialties.
<h1 class="pgc-h-decimal" data-index="01" > Golden Retriever</h1>
Golden Retriever Lionfish is a traditional dish in Shijiazhuang, Hebei Province, which belongs to the Ji cuisine family. Golden retriever lionfish is made of carp as the main ingredient. It is processed and modified with carp and fried. The color is golden yellow, the fish shreds are fluffy and shaped like lions, and the sweet and sour are delicious. It began in the early republic of China and was first created by Yuan Qingfang, a famous chef at a Chinese restaurant in Shijiazhuang. Because the dish is golden in color and resembles a lion, it is named. In 1952, in the cooking technology exhibition competition of eight major cities in Hebei, Yuan's "Golden Retriever Lionfish" was highly praised. This dish was a famous dish in Hebei that participated in the 1983 National Culinary Appraisal Conference.
The preparation of golden retriever lionfish is very simple, as long as you follow the recipe step by step you will definitely enjoy a delicious dish,
1: Wash the carp. Split from the lower lip, break open the gill cover, cross the two sides of the fish body into thin blades, each end is connected to the fish body, and then use scissors to form a filament.
2: Cut green onion, ginger and garlic into rice grains, magnolia slices and ham slices into 7 cm long strips.
3, heat the frying pan, put the peanut oil, burn until it is 40% hot, spread the adjusted egg paste evenly on the fish, put the oil pan, shake while frying, so that the filaments are scattered, when it is golden brown, fish out, and put the belly of the fish on the plate facing down.
4, leave a little oil in the pot, put the minced shallots, ginger, garlic, magnolia slices and ham shreds, add wine, vinegar, sugar, soy sauce, burn thick, wet starch to thicken, drizzle with a little hot oil, out of the pot, pour on the fish.
It is processed and modified with carp and fried. The color is golden yellow, the fish shreds are fluffy and shaped like lions, and the sweet and sour are delicious.
<h1 class="pgc-h-decimal" data-index="02" > JD simmered elbow</h1>
Simmered elbow is a traditional dish in Tangshan, with pork knuckle as raw material, after blanching water, oil, boiling, steaming, juice, shaping and other processes processing, with ruddy color, soft texture, mellow taste, fat but not greasy and other characteristics. In Tangshan, when it comes to simmering elbows, the first to promote "Hongyan elbows", simmering elbows are very common in Tangshan, according to legend, originated in the beginning of the last century. Later, it was comprehensively created by the "Jingdong Famous Chef" Wang Xuehui according to the various folk practices of pig's elbow and people's delicious taste methods, and later became the signature dish of Hongyan Restaurant, which was rated as a famous chinese dish by the State Bureau of Domestic Trade in 1999, and was rated as a century-old famous dish in China by the China Hotel Association at the 10th China Food Festival in 2009.
Fine selection is the first step. The two front hooves of the pig are "real elbows", and the size of the elbows is strictly regulated - about two and a half pounds is the best. The elbows have been washed and processed, and then artificially plucked, and the skin of the meat is white and transparent.
The second step, blanching water and oiling, is the key to sublimating the color and taste of the skin. While the oil changes the color of the skin from white to red, the skin quickly bubbles up.
In the third step, put the chicken bones at the bottom of the pot, put the elbows in the pot, and add the shallots, ginger, cooking wine, soy sauce and spice packets containing thirteen spices, fried fruits, and cinnamon. Pour enough bottom water again, not over the elbow. Bring to a boil over high heat and reduce heat to a boil for one and a half to two hours.
The fourth step is to steam in the cage drawer. After two hours, the elbows are seven or eight ripe, but they still have to be steamed in the cage drawer for an hour or so. In the towering steamer, elbows are placed on top of each other, and steam slowly gushes out from the bottom of the cage drawer. The raw materials such as shallots, ginger, and large ingredients are added to the cage drawer to play a role in secondary flavor and freshness.
Step 5, Shaping. After the elbow is out of the drawer, the final shape is also needed, and the whole elbow is round. The skin of the meat is date red and very shiny. Once served, it can be cut into small pieces with just chopsticks.
<h1 class="pgc-h-decimal" data-index="03" > pot popping elbow</h1>
The chef of Gaoyang County, Baoding, Hebei Province, tried to improve the production process and invented the "pot wrapped elbow". This dish was very popular as soon as it came out, becoming a kind of food that the children must bring from Baoding to Beijing, and then the dish had the effect of beauty and beauty into the palace, and became a famous dish favored by the imperial concubines, which was deeply liked by Empress Dowager Cixi, whenever she ate this dish, she was praised and appreciated, and also specially invited the famous chef Wang Laokun to the imperial dining room to make this dish, and let Wang Laokun train a high apprentice who made pot bun elbows, in case this skill was lost, Wang Laokun returned to his hometown at the age of 70, and made this dish specially made in Baoding.
The pot wrapped elbow is charred and tender on the inside, fragrant but not greasy, and is loved. The first chef to cook this dish was Wang Laokun of Zhao Guanzuo in Gaoyang County, the imperial cook of the Tongzhi period of the Qing Dynasty.
method
Put the hairless pork knuckle in water and cook semi-soft, then put the peppercorns, large ingredients, green onions, ginger and other condiments in the original soup, simmer softly with warm heat, and finally hang the paste with dough flour, fry it in oil to a golden brown, change the knife to put it on the plate, sprinkle with five-spiced noodles.
peculiarity
Tender on the outside and tender on the inside, crispy and delicious, fragrant but not greasy, easy to carry. If eaten with green onions and noodle sauce, it is even more flavorful.
<h1 class="pgc-h-decimal" data-index="04" > Li Hongzhang's stew</h1>
According to Chef Dong Maoshan, Wang Xirui, and Chef Wang Zhiyi, the elder of the Baoding catering industry, Li Hongzhang, a major minister of the Qing Dynasty, paid homage to the Viceroy of Zhili and Minister of Beiyang, and he served as a direct subordinate for nearly thirty years. In 1896, at the behest of Empress Dowager Cixi, he sent an envoy to Various European and American countries, and after several months of being outside, because he was not accustomed to Western food, he missed his hometown food.
After Li Hongzhang returned to the Governor's Office, he once talked to Dong Maoshan, the head of the diet, about this matter, and Dong Maoshan understood the spirit, so he studied it together with Wang Xirui, the treasurer of Changchun Garden, and the two of them, according to the tradition of Baoding Province's ancient proficiency in making stewed vegetables, selected high-grade sea cucumbers, shark fins, deer tendons, ox whips, etc. with Ansu tribute cabbage, tofu, wide flour, etc., and added to the Huaimao sweet noodle sauce, one of the three treasures of Baoding Province, and served this dish at the banquet in the East Flower Hall of the Governor's Office, and Li Hongzhang praised it after tasting it. Later, the official chefs of the directly subordinate government gradually named this "Li Hongzhang Stewed Dish".
Production process
raw material
Chicken, sea cucumber, cooked white chicken, fish, cooked ham, oily fish maw, squid, water-haired humus bamboo, dried scallops, shiitake mushrooms, magnolia slices to taste
make
1. Sea cucumber, fish maw, squid, magnolia slices, humus bamboo, cooked ham slices;
2. Pork belly, chicken, dried scallops with green onion knots, ginger slices, rice wine steamed into the flavor, sliced; cooked white chicken, cooked ham shredded;
3. The fish is steamed with mushrooms, glued to the dried shellfish and steamed; the dried shellfish balls, various raw materials and spices are boiled into the chicken soup, steamed in a bowl for 5 minutes, decanted out of the original soup, poured on the chowder.
<h1 class="pgc-h-decimal" data-index="05" > Governor Tofu</h1>
Governor tofu is a local traditional dish in Baoding, Hebei Province, which belongs to the official cuisine and is related to Li Hongzhang, a heavy minister in the late Qing Dynasty. Governor's tofu is made with tofu and minced meat as the main ingredients, accompanied by seasonings. After the dish is cooked, the umami flavor is strong, and the golden color is soft and tender. Li Hongzhang was the 74 directly subordinate governors of the Qing Dynasty, and the most directly subordinate governors with the title of rongrong, with the reputation of "eight real and eight false". He pays attention to diet and nutrition. This dish, the selection of ordinary ingredients, take fresh tofu and pork can be. After making it, the color is light red, fresh and salty, mellow, and the umami flavor is strong.
Main ingredients
Tofu, minced meat, scallops, shrimp, ginger, garlic, garlic, salt, monosodium glutamate, sugar, cooking wine, soy sauce, hot sauce, pickled chili pepper, water starch, etc.
Production steps
1. Cut the tofu into pieces, turn off the heat when the oil pan is 60% hot, fry the tofu until slightly yellow, and remove and set aside.
2. Leave the bottom oil in the pot, sauté the meat filling, add ginger and garlic, pickled chili pepper, spicy sauce and fry out the red oil, cook the cooking wine, add soy sauce, a little water, sugar, salt, put in the shrimp, dried beth, tofu stir-fry evenly, then add a little water, heat into the flavor, add MSG, water starch hook, out of the pot sprinkle with green garlic can be.
Dishes special
This dish, the selection of ordinary ingredients, take fresh tofu and pork can be. After making it, the color is light red, fresh and salty, mellow, and the umami flavor is strong.
<h1 class="pgc-h-decimal" data-index="06" > holy bone crispy fish</h1>
Shengzhi bone crispy fish, also known as crispy fish, is a traditional famous dish in Hebei Province, with crispy bones and rotten bones, and the fish meat is fragrant. This dish originated in the Zhao family in Handan City, Hebei Province, during the Wei and Jin Dynasties, it was introduced to the palace by the people, and the Northern Song Dynasty was enshrined by Taizu Zhao Kuangyin, and has since been honored as the Sacred Will Bone Crispy Fish.
The Sacred Bone Crispy Fish "looks like a fish, the shape of the fish is complete, but it is crispy and boney, the fish is fragrant, eating from the beginning to the end, eating the spines from the bone, not wasting anything." Authentic sacred bone crisp fish production, pay attention to the "special casserole", "material kiln process" and "secret core material" three in one, complement each other to make a "mysterious compound taste", eat is no longer the same "fresh", but the unprecedented "fragrant", is not only "delicious", but "food supplement", and long eating can form a feeling dependence, long eating can not get tired.
With great taste, he won the Gold Cup Award at the first National Hundred Industries Stunt Ring Competition. In particular, the "material" process and mysterious recipe of the holy bone crispy fish are the exclusive skills that have not been passed down for thousands of years, not only when making fish, but also the nutrition and taste of the material can penetrate into every bone spur, which is known as "a millennium classic, a must in China".
Preparation method
Wash and drain the fish, mix well with salt and cooking wine in a bowl and marinate for half an hour.
Put the wok on the high heat, add vegetable oil, heat to 50%, add crucian carp and fry, turn to medium heat, fry until the fish is golden brown and the fish meat is crispy, control the dry oil.
Leave the bottom oil in the pot, add the shallots, red peppers and fry it, add the fried crucian carp, add salt, yangshen soup, cooking wine, soy sauce, vinegar and other ingredients, change the heat to low heat until the juice is collected, turn the fish once in 1 hour, add the yangshen soup to continue to burn, until the juice is collected, pour in sesame oil, naturally cool and serve on the plate.
<h1 class="pgc-h-decimal" data-index="07" > white jade chicken breast</h1>
White jade chicken breast is a unique flavor of Hebei traditional dish, this dish originated from the historical and cultural city of Baoding, created by the famous chef of Baoding Province in the late Qing Dynasty, and then flowed into the restaurant, and added ingredients, more refined, is Baoding's famous representative dish, belongs to the Ji cuisine of Jingnan cuisine. Because of its exquisite selection of materials and fine production, it has long been popular in Baoding and its surrounding areas, and this dish has the characteristics of beautiful shape, white as jade, delicate texture and delicious flavor, so it has always been favored by the majority of diners. In 1983, when diplomatic envoys from 62 countries visited Tangshan, they tasted dishes such as "white jade chicken breast" at Hongbin Restaurant, and people praised it: white jade breast is tender and light, soft and delicious like tofu.
<h1 class="pgc-h-decimal" data-index="08" > hibiscus swallow dish</h1>
Hibiscus swallow dish is a local dish, which is found in Sichuan, Lu and Ji cuisine. This dish soup is clear and fresh, and the swallow vegetables are white and soft. This dish is one of the most expensive soup dishes at the banquet. Salty and umami type. Therefore, the name of the dish is "hibiscus", the dish is like a white blooming hibiscus flower, the texture is tender and refreshing, the taste of pickles is mellow, and it is a good tonic product. It also contains the meaning of "hibiscus egg" used as an ingredient.
1． Beat the egg white into a bowl and mix it up, add 150 grams of Sichuan salt, monosodium glutamate, pepper, clear soup and evenly, scoop 10 spice spoons smeared with lard oil, steam them over low heat, add shredded ham and loofah strips to form a magnolia pattern, and then basket for one minute to become an orchid hibiscus egg.
2． After the bird's nest is swollen with boiling water, remove the fur impurities, use the soup bowl to arrange the basket in order to steam, put it into a large soup dish, use 400 grams of clear soup twice, sprinkle egg skin shreds and ham skin strips on it, inject boiling clear soup, and put steamed hibiscus eggs around it.
<h1 class="pgc-h-decimal" data-index="09" > Cangzhou Iron Lion Head</h1>
Cangzhou Lion's Head is a special dish with full color and flavor, which belongs to the Ji cuisine family. The origin of the name of the head, Cangzhou is also known as the lion city, and the representative is the Zhenhai roaring iron lion, so it is called the iron lion head. This dish is made with pork front leg sandwich meat, lotus root, egg, vegetable heart, ginger and so on. Cangzhou Special Lion Head is well known for its 2002 TV series "Divine Doctor Xi Laile", which is well known.
1: Chop the lotus root into fine pieces, cut the green onion into sections, finely chop the ginger, beat the egg in the dry starch and stir in a clockwise direction to form the whole egg paste.
2: Pour the egg paste into the meat and minced lotus root, add salt and 2 tbsp soy sauce and stir clockwise.
3: Knead the minced meat into round balls. It looks really good
4: Heat the oil in the pan to 70%, fry the balls for about 2 minutes, fry them into the skin to enclose the inside of the balls.
5: Drain the balls and put them on a plate.
6: After the oil in the pot is out, add the balls, add about two pounds of soup or water, three tablespoons of soy sauce, ginger and green onion, boil and then heat it slightly for more than one hour.
7: After cooking thoroughly, remove the balls and plate them for use.
8: Put the rapeseed in the soup in the pot and cook for about 1 minute until cooked
9, fish out the heart of the dish and put it on the plate, hook the pot and pour it into the plate.
<h1 class="pgc-h-decimal" data-index="10" > sauce for tile fish</h1>
Sauce tile fish is a special dish of Hebei Province, which belongs to the coastal cuisine of eastern Hebei represented by Tangshan. The selection is the Luan River carp swimming in the river with the characteristics of "golden scales", using sugar, vinegar, soy sauce, cooking wine, salt, monosodium glutamate and wet starch to mix; put vegetable oil in the pot to heat, put the fish pieces into the dry starch paste and mix well, evenly wrapped in the paste, in turn, until the fish is fried into a light yellow crispy skin, fished out of the plate. Leave a little oil in the pot, sauté the watercress sauce, minced green onion, minced ginger and minced garlic in the pot, wait for the aroma to come out, cook in the mixed juice and fry, pour on the fish.
1. Clean up the fish, use a knife to closely follow the front bone from the tail to the head to make 2 slices (the other piece can be with a back bone), cut into 3 cm long fish pieces, use a knife to cut a knife in the middle of each piece (it is appropriate to turn the fish meat), and then marinate it with a little salt.
2. Finely chop the green onion, ginger and garlic.
3. Put some water in the dry starch and mix into a thick paste to set aside.
4. Season the juice with sugar, vinegar, soy sauce, cooking wine, salt, monosodium glutamate and wet starch.
5. Heat the vegetable oil in the pan, put the fish pieces into the dry starch paste and mix well, wrap the paste evenly, put the pan in turn, and fry the fish into a light yellow crispy skin, fish out and put it on the plate.
6. Leave a little bottom oil in the pot, sauté the watercress sauce, minced green onion, ginger and minced garlic in the pot, wait for the aroma, cook the juice and fry, pour on the fish.