shijiazhuangshi food

Chicken bean flower

"The bean flower does not need beans, the chicken does not see the chicken, the flower is not the flower." The chicken bean flower product is almost the same as the bean flower. The white one has a light yellow marinade, but it does not contain beans. It is rumored that this dish used to be a royal product in the palace. First, use a thick knife to slap the chicken chop, and you can't smash it. Then, together with the egg white, you can make this “chicken flower” that is unique in the world. The taste is light and smooth, and there is no chicken or bean flavor. It is really wonderful.

Nourishing sheep neck

The neck of the sheep is tender and has almost no fat layer and is delicious. Mutton warmth, qi and nourishing yin, warming in the tonic, appetizing and strengthening, in the "Compendium of Materia Medica" is regarded as a warm tonic for the supplement of Yuanyang and Yixue.

Golden lion fish

Golden Retriever is a traditional dish in Shijiazhuang. Golden lionfish are mainly made of squid. After being modified with squid, it is fried. Golden color, sweet and sour taste. Because the color of the dish is golden and shaped like a lion, it is named.

Royal pot

Yu Pin Pan is a special dish of Chengde. On the top is a layer of pork belly. The pork belly is thin and fat, and is marinated in advance, then sliced ​​and spread on top. There are holes in the bottom, noodles, kelp, frozen tofu, Chinese cabbage, sauerkraut, meatballs, so stew together, the meat is more savory after the meat, the meat tastes better, the meat is not greasy.

Crispy shrimp

The appearance of crispy shrimp is golden yellow, and the elastic meat makes it taste delicious. Bite down, the skin is slightly crisp, the inside is fresh and refreshing, very appetizing.

Waist flower

The waist is cut into the waist of the pig, the piece is taken to the waist, and the wheat knives are cut, the red water is simmered, the oil is washed, and the sauté is made by the method of sautéing, but the radish juice is slightly thicker than the leeks. This dish has a long history and has been continuously improved to become the current waist flower.