Cangzhou Snack Full Collection_Cangzhou Local Specialty Food Introduction
Cangzhou is one of the economic open zones and coastal open cities designated by the State Council, also a petrochemical base and an important continental and maritime transportation hub in northern China.
Notable dishes: sheep's intestine soup, Cangzhou Winter vegetables
Other flavor foods include: oil tigers,Hotpot Chicken,Braised lion's head, shrimp sauce, small fish chili sauce,Donkey meatBurnt cake, Renqiu smoked fish, Jianyang Sesame Flaky sugar, Yancheng Preserved egg, Baiyang preserved eggs, Nanpi steamed buns, Jiahe pan-fried pancake , Wugua thin crispy pancake, Songning Sausage, Cangzhou Fengshi sausage etc.
Renqiu donkey meat burnt cake
Introduction
"Heavenly dragon meat, earthly donkey meat," the meat is red and tender, with a strong texture, finer than beef fibers, better taste, not as greasy as pork, nor as muttony as lamb, so it's no wonder that donkey meat is considered among the best of all meats.Beef Pork Lamb,the donkey meat has been savored by humans for centuries without running out. It can be said to be the first delicacy.
Historical and Cultural Background
Renqiu is located in the central part of the vast North China Plain. Anciently it was known as the Kingdom of River Region, during the Han Dynasty it became a marquis fief, later it set up a prefecture. It lies on an important traffic route south of Beijing. In the Ming Dynasty and thereafter, it was a part of the "Imperial Road" to southern regions. It became an important north-south thoroughfare known as the "First Prefecture South of the Capital". Therefore, various northern and southern cuisines developed here, especially during the late Qing dynasty when imperial eunuchs from Renqiu brought their cooking skills back home after the fall of the Qing Dynasty. Thus, it is said: "To eat well, go to Renqiu". The saying that donkey meat is the best food in the world stems from the legend that dragon meat was eaten up long ago and only donkey meat remains. It can truly be considered the first delicacy. The deliciousness of donkey meat has been appreciated by ancient scholars. Song Dynasty scholar Song Qi, after dining at a friend's place in Luoyang, devoured so much donkey meat that he even killed and ate his own riding donkey due to hunger."Great with donkey meat," this dish with unique Renqiu flavor has a long history dating back to the Tang Dynasty. Legend has it that when Emperor Xuanzong Li Longji visited River Region, a student cooked him "slaughtered donkey and millet" which he found delicious.
The famous with donkey meat from River Region dates back to this time. There is also the story of Emperor Qianlong dining on leftover pancakes with donkey meat in a local household during his southern tour, praising it for its deliciousness. After passing through several generations, this dish developed its distinctive shape and flavor."Always rushing to market, afraid you won't see donkey meat," reflects the popularity of this food among the common people. RengjiEggplant pancakeIntroduction
Rengji eggplant pancakes are a local delicacy in Hebei Province, fragrant and crispy, an ideal side dish.Preparation Method:(1) Cut the eggplants into strips, salt them for 15 minutes to soften.
(2) Crush the garlic into a paste, finely chop the chili peppers,
add chili powder, Sichuan pepper, monosodium glutamate (MSG),and mix with the eggplant strands; then add an appropriate amount of flour and knead until it holds its shape.
(3) Heat a bit of vegetable oil in a pan, form the mixed ingredients into pancake shapes, and fry for 2 minutes before draining and serving on a plate.
Characteristics: Fresh, crispy, ideal as a side dish.
Cangzhou lamb intestine soup
Introduction Nowadays called Cangzhou lamb intestine soup, it was previously known simply as "lamb intestines" in the local dialect of "yang chang zai za". Located on the eastern part of North China Plain, Cangzhou has a Muslim county within its jurisdiction: Mengcun Hui Autonomous County.Given that the main ethnic group there is Hui, it's not surprising to find lamb and mutton as primary ingredients in their cuisine. Thus, the Cangzhou specialty lamb intestines reflect this local culinary tradition.Lamb intestine soup became a Cangzhou specialty due to its large Muslim population. Muslims primarily consume meat and organs, leaving the remaining parts for others. According to old teachings, certain internal organs like the small intestine, testicles, and lymph nodes are considered unclean. Therefore, early lamb intestines were filled withpork blood . Mix until elastic.
（3）Heat vegetable oil in a pan, shape the mixed ingredients into circular cakes, and fry for 2 minutes before removing them from the pan to be placed on a plate.
Characteristics: Fresh, fragrant, crispy, and soft; an excellent accompaniment.
Cangzhou Lamb Intestine Soup
Introduction
Nowadays called Cangzhou Lamb Intestine Soup, it used to simply be known as lamb intestines in the local dialect. Cangzhou is located on the eastern part of the North China Plain; however, within its jurisdiction lies Meng County Hui Autonomous Region. The main ethnic group here is the Hui people, which explains why meat-based snacks like this are common. Therefore, Cangzhou's lamb intestines represent local delicacies.
Lamb intestines soup became a specialty of Cangzhou due to the large number of Muslims in the area. Hui people primarily eat beef and mutton, consume all parts, but do not eat the offal themselves as they consider certain organs unclean. Thus, initially, the lamb intestines were often filled with pork blood.. It is said that in some areas of the southern part of China, during sacrificial rituals at mosques, offal like rectal embryos and lymph nodes are discarded as garbage without being eaten. Only in Cangzhou did these by-products find their way to someone who picked them up, boiled them, and sold them to poor people as food. Over time, this became a famous local delicacy in Cangzhou.
For the first time eating intestines in Cangzhou, one had to close their eyes — afraid of the gamey taste;The second time, they squinted — tasting it;And on the third try, with wide-open eyes — to satisfy the craving. People found that the more they ate, the more addicted they became, and the more they loved it. Many people in Cangzhou enjoy eating intestines because they believe it is warm-natured and can help alleviate asthma and stomach ailments.Lamb stew There are many varieties, each with its own unique features, such as:Lamb brain soup has the effect of nourishing the brain and improving vision; not only low in fat but also detoxifying and beautifying; Intestine soup is fresh and delicious, leaving one wanting more, especially suitable for seniors and those suffering from nerve exhaustion. Tongue soup strengthens the body and replenishes blood, ideal for recovering patients who need nourishment. Lamb tripe soup has a mix of fatty and lean meat;Milk residue soup is crispy and sweet with a touch of sweetness. Other varieties include bee nest soup, three-arch bridge soup, and lamb offal soup, totaling 72 different kinds.
Cultural heritage
Before liberation, intestines were Cangzhou's popular breakfast snack;it was a common sight for laborers to eat them before heading out. Men were the majority of customers until today. Every morning, many hardworking men would bring their corn pancakes and buy a bowl of intestine soup with hot water to mix in. If they needed more, they could add free of charge. After eating and drinking enough, they would head to the station to unload coal or work at the docks, known as "carrying big loads," meaning heavy laborers carrying goods on their shoulders.Men loved intestine soup because the lamb's small intestines have much oil inside, and the breasts are also fatty. This provides more heat energy, a saying goes that "it keeps you working longer without feeling hungry." Other parts contain at least some protein for additional nutrition. Back then, there were no machines; digging or unloading coal was pure physical labor. Cangzhou (then called 'Cang Town') was an important transportation hub with canals and trains. Many men worked carrying heavy loads. Therefore, intestine soup was very popular. Another reason people drank intestine soup was due to its affordability. A pound of mutton cost enough for 20 bowls of intestine soup. Poor families sweated throughout the day, and their earnings were just enough to buy cornmeal, so they could only afford this occasionally as a treat.Unlike other snacks sold in shops or restaurants here, intestine sellers pushed small carts with long wooden boxes. At the front was a box for bowls, chopsticks, and seasonings, while inside the box sat a pot of hot intestine soup, next to a box holding leftover pancakes or corn pancakes. Once they stopped at a fixed spot, they would lift the lid on the pot, releasing its fragrance that filled half the street. Passersby were drawn in as people gathered around the cart. The vendor would then offer each person a small stool and ask how many bowls they wanted. They would place the bowl, cut the intestine into one-inch segments with a sharp knife, add seasonings like pepper powder, monosodium glutamate (MSG), salt, and cilantro, pour hot broth over it, and place chopsticks on top. As people took their bowls, they savored the taste, feeling warm from head to toe. The heat of the soup drove away the cold, relieving fatigue, leaving them thoroughly comfortable. People often had one bowl after another or brought small pots to take home for family members to share together.
MakingFirst, add 50 pounds of water to a pot and cook 30 pounds of fresh meat, lamb offal, and bones until the foam rises. Then add seasonings like white, cinnamon, cardamom, dried tangerine peel, apricot kernels, etc., along with half a pound each of garlic and ginger. After boiling for forty minutes, it's ready to serve. The main ingredients include mainly white, cinnamon, cardamom, dried tangerine peel, apricot kernels, etc.To eat, chop the cooked lamb meat and offal into small pieces, add them to a bowl with some soup, mix in minced garlic chives, and chili oil before serving. It has a bright color, a creamy white appearance;The broth is exquisite and nutritious; Lamb intestines are refreshing without being greasy, invitingly fragrant, with no gamey smell. Its soup has a unique fresh aroma. Golden thread mixed noodles
Introduction
Golden thread mixed noodles from Rao County in Hebei Province is a traditional local specialty. Made from green bean starch, fine white flour, sesame powder, fresh egg whites, sugar, and sesame oil,it's rolled into paper-thin sheets, cut into two-foot-long threads, and coiled up. Named "golden thread" due to its thinness and golden color, this noodle is not only tasty but also rich in nutrition.
It can be eaten by boiling the noodles with a prepared soup. A popular choice for hotpot dishes,it was created by a farmer named Qiufaho from Dongguan village during the Daoguang era of Qing Dynasty who wanted to give his mixed noodle unique flavor through years of experimentation. In the late Qing Dynasty, an official from Suoding County (adjacent to Rao County) bought these noodles every time he returned home as a gift for the imperial palace. Thus, golden thread mixed noodles became "imperial noodles." During the Republic of China period, Qiufaho's shop won an award from Sun Yat-sen. Cangzhou Hot Pot Chicken Introduction Cangzhou hot pot chicken originated in Cangzhou City. It soon gained popularity across the city and is so beloved that one can find a hotpot chicken restaurant almost anywhere. It's so popular that many families know how to make it, making it an essential dish during family gatherings. Anyone who has been to Cangzhou knows this famous dish for its simplicity and delicious taste. Now, it has spread beyond the city to Beijing and Tianjin and across the country. The soup is of excellent quality and rich in nutrition;the lamb intestines are crisp yet tender to the palate, with a unique aroma that is not greasy or gamey. Its broth has a distinct clear fragrance.
Golden Thread Vermicelli
Introduction
Golden Thread Vermicelli is a traditional specialty of Rao County, Hebei Province. It uses six ingredients: green pea flour, refined wheat flour, sesame flour, egg white, sugar, and cooking oil.These ingredients are mixed in proportion, rolled into paper-thin sheets, cut into 2-foot-long thin strands, coiled up, and stored. The name "Golden Thread Vermicelli" comes from the thinness of the noodles and their golden color.Not only is it delicious and nutritious, but it's also convenient to eat. It can be cooked in a pot with soup, served when the soup boils; perfect for hotpot. Cultural History According to legend, during the reign of Emperor Daoguang in the Qing dynasty, there was a farmer named Zhufashi in Dongguan Town, Rao County, who sold vermicelli as his livelihood. To give his product a unique flavor, he spent years and made over 800 trials. He eventually created the well-loved golden thread vermicelli. In the late Qing dynasty, a eunuch from Suoding County (adjacent to Rao County) bought some of this vermicelli every time he returned home as gifts for the imperial court. Since then, golden thread vermicelli became known as "Palace Vermicelli". Ming and Republican eras saw the vermicelli win a prize from Dr. Sun Yat-sen. Cangzhou Hotpot Chicken
Introduction
Originating in Cangzhou City, Hebei Province, Cangzhou hotpot chicken has quickly gained popularity throughout the city. It is so common that one can find a shop almost every step. It's a must-have dish for family gatherings and has spread to Beijing-Tianjin area and beyond. Anyone who visits Cangzhou knows this famous local dish due to its simplicity, taste, and popularity.
The dish consists of chicken cooked in hotpot with various accompaniments. Only the "Imperial" character was modernly removed, calling it "dowan" now. Cultural History
According to local records, during Emperor Qianlong's hunting trip in 1762, he stayed at a temporary palace built by Zhou Tong, one of his servants. Local noodle maker brothers Jia made the imperial vermicelli for him using high-quality water from the nearby mountain spring.
When served, the noodles were so white and delicate that Qianlong was delighted and praised them highly in poetry.
Since then, "Imperial Vermicelli" became popular among royal families. In 1981, young chef Xin Zhanwu revived the traditional technique and taught it to four apprentices at a state banquet. Anyone who tasted this vermicelli praised its quality. Ingredients: White buckwheat flour from Zhangsan Ying, old chicken broth, pork strips, chestnut mushrooms, fresh black fungus, salt.Chen vinegar garlic paste, sesame sauce and other condiments have a rich aroma, leaving an unforgettable aftertaste.
Method
Ingredients:
Buy a chicken from the market.
Condiments:
A bag of Sichuan Doubanjiang,, ginger, garlic, Sichuan pepper,, dried hot peppers, and spices as per recipe requirements. one bag, green onion, ginger, garlic, Sichuan pepper, chili powder, and star anise.
Method:
1. Cut the chicken into pieces and wash them thoroughly; clean out all the innards;remove the yellow fat; 2. Boil in water for a few minutes, use chopsticks to remove piece by piece to avoid bones when drinking;
3. Add a little oil in a wok, stir-fry with chopped scallions until slightly golden; add a bag of Sichuan
and stir-fry for about 3-4 minutes until the smell comes out, then add the boiled chicken pieces, pour some soy sauce(add according to taste), stir-fry for another 3-4 minutes before adding water. Add, ginger, garlic, Sichuan pepper,, dried hot peppers, spices, and salt, wait to enjoy. If you don't mind the time, use an iron pot to stew uncovered for about 30 minutes;
4. Prepare dipping vegetables according to personal preference (e.g.,vermicelli,tofu skin, kelp,tofu, pig's blood, potato, lettuce) 5. Mix garlic paste with vinegar for dipping.River Introduction Now called Yang Chang Tang, it used to be simply called "Yang Chang Zi" in the past, known as "yang chang -- za" in the local dialect of Cangzhou.Cangzhou is located on the eastern part of North China Plain; however, it has the mainly Muslim Mengcun Hui Autonomous County within its jurisdiction.）；
The Hui people are one of the main ethnic groups here, so the prominence of beef and mutton-based snacks makes sense.
Therefore, Cangzhou's Yang Chang Tang represents this culinary tradition.
In Cangzhou, those who have tried Yang Chang Tang often have these experiences: first time -- eyes closed out of fear; second time -- eyes half open to savor; third time -- eyes wide open for cravings.
It is truly addictive and irresistible once tasted. Many people from Cangzhou love it because it's believed to be warming, helping to alleviate asthma and stomach colds. There are many varieties of mutton soup, each with its own characteristics. Tianhua (brain) soup benefits the brain and eyes, particularly suitable for the elderly or those with nervous breakdowns;Kou Tiao soup is nutritious and replenishing, best consumed by those recovering from illness;
Dui Si soup has a mix of fat and lean meat, Nai Csha soup is crispy and sweet, and there are many others like Ma Fengwo soup, San Kongqiao soup, mutton organ soup, totaling over 72 varieties. The second time was to squint and taste it. The preparation involves adding 50 pounds of water to the pot, adding 30 pounds of fresh meat, organs, and bones, boiling until foamy, then adding seasonings, and simmering for 40 minutes. Seasonings mainly include whiteMany people in Cangzhou enjoy eating sheep intestines, believing they are warming and can alleviate asthma and stomach coldness., cinnamon, cardamom, tangerine peel, apricot kernels, etc., must be added in appropriate amounts; too much will overpower the taste, too little will not remove the fishy smell effectively.the broth is exquisite and rich in nutrition;Yang Chang Tang tastes fresh and smooth without any fishy odor.
Its broth has a unique fragrance.
Oil Sesame Burned BunsIntroduction
Oil sesame burned buns are local specialty snacks with over 100 years of history in Cangzhou. These buns are golden yellow, layered, crispy on the inside and outside, and delicious for all ages. If stored properly in a food bag, they retain their freshness as if freshly baked. PreparationMaking oil sesame burned buns is quite rigorous; the flour needs to be fermented. In winter or autumn, warm water should be used.
During preparation, sprinkle some
Sichuan pepper
, salt, fennel seedsand other seasonings on the water mixed dough and oil mixed dough, then layer and roll into a bowl-sized bun. Bake in a specially designed wok with even heat from top to bottom.
When done, let them cool on an iron rack before selling.
Baiyangdian Smoked FishIntroduction Baiyangdian smoked fish is a unique fish product with distinct water town flavor. Its distinctive flavor mainly comes from the multiple steps and traditional ingredients in preparation. The making technique dates back hundreds of years. After processing, the surface turns red with a special smoky aroma; it does not fall apart even when lifted by its tail, giving a chewy yet tender mouthfeel, rich and clean taste without any fishy smell. Due to low moisture content, they are suitable for long-term storage.
Varieties
There are several types of smoked fish based on body size. Large smoked fish include smoked mandarin fish and smoked
silver carp. Some large fish (carp) may be split in half to ensure thorough smoking.
There are various types of smoked fish, mainly categorized by size. Large smoked fish include smoked crucian carp and smoked bighead carp. Some large smoked fish (including carp) need to be split in half to ensure thorough smoking. Smoked small fish refers to smoked cucumber. Smoked fish, due to its delicious taste and portability, is popular among travelers. Red and white lotus seeds, because of their crisp texture and fragrance, are dried after being sunned and used for making soup.Soup; in the past, they were always a nutritional food for the imperial household.
Cultural history
There is a traditional delicacy in Baiyangdian, Hebei, which is smoked fish. Legend has it jujubes that an elderly Mr. Tan from Linzhuang Er Village was the founder of Baiyangdian smoked fish. In the late Qing Dynasty and early Republic era, the Tan family made a living by fishing; they had fresh fish for every meal but found the taste lacking and it did not last long. After years of living on water, they began to experiment with using reed leaves to smoke fresh fish, gradually discovering the method of making smoked fish.
Preparation
First, one should choose a good type of fish. Gourami,silver carp, and other fish that have tender flesh and flat bodies are suitable for making smoked fish. In preparation, the selected fish is scaled, gutted, washed in water, placed in a soup bowl with several dozen seasonings for half a day, then removed from the pot to be steamed until cooked.Then, a pot is filled with an appropriate amount of sugar and glutinous rice; the cooked fish is arranged on a bamboo rack, and the smoke from burning caramelized sugar and glutinous rice is used to the fish frequently turned until it turns yellowish red.Before eating, some fragrant oil should be brushed over the fish to enhance its flavor. After making, the smoked fish has a red surface with a special smoky aroma; when lifted by the tail, it does not fall apart. It is tender and fresh in taste, the bones can all be removed easily. Due to low water content, it is suitable for storage. Even on hot summer days, it will not spoil for five or six days. Ding sausagesIntroduction
Also known as Qi Mei sausages, the Ding sausages in Cui'er Zhuang Village, Chang County, originated during the reign of Emperor Yongzheng (1723-1736). They are a family heirloom skill passed down exclusively by the Ding family; it is said that Emperor Qianlong tasted them while touring Jiangnan and named them.
Cultural history
"Ding sausages"
originated in the Yongzheng era, having been around for over 300 years. The Ding family has a unique method of making these sausages; on April 26, 1737 (the 22nd year of Qianlong's reign), Emperor Qianlong visited Jingji Gate by the Grand Canal and was served Ding sausages by Emperor Xianfeng's minister. The emperor praised them as "unique" after tasting; he found their taste to be "delicious" and fragrant without being greasy or hard.
He greatly appreciated these sausages, praising them endlessly, and personally named them "Qi Mei sausages," elevating them to the status of imperial delicacies. PreparationDing sausages use refined materials and are made with meticulous craftsmanship. They are rich in flavor and nutrition. The sausage skin is made from sheep intestines, and the main ingredients include lean pork, seasoned with cloves, cardamom, fennel seeds, cinnamon, sand, Chinese cinnamon, star anise, Sichuan pepper, fresh ginger, salt, and other more than ten kinds of seasonings. Recently, monosodium glutamate has been added for flavor. Buckwheat noodlesIntroductionBuckwheat noodles are a specialty dish made mainly from buckwheat flour, with the best known originating from Zhangsan Ying Town in Longhua County. Zhangsan Ying was originally called "Hundred Families", and after liberation, the "He Family Flour Shop" became famous throughout the region. Unfortunately, during the Cultural Revolution, the shop closed down, and the technique was lost. With the development of tourism, several noodle shops were established in this area; they are ideal for travelers on their way to the Mu Lan. Nowadays, people have removed the "Imperial" character and just call them buckwheat noodles.
Cultural history
Zhangsan Ying was originally called "Hundred Families". According to records in The Chengde Prefecture Annals and The Longhua County Annals, Emperor Qianlong visited Mu Lan for hunting in 1762. On that day, local noodle makers, brothers from the Jiang family, prepared buckwheat noodles for him using water from the West Mountain Dragon Spring Creek. The dishes were presented, and when Emperor Qianlong saw the white and delicate noodles, he was delighted, eating two bowls and praising them as "white like jade" and "snowy". He also wrote a poem: "After the hunt, we prepare a feast, showing our kindness to mark the season's end. In the royal palace on this ninth day, we celebrate the blooming of chrysanthemums. Silver coins are given to one thousand riders, and gifts are distributed among nine families. The He family is welcome; let us honor them." He also rewarded the Jiang brothers with 20 taels of silver.
From then on, for more than 170 years, buckwheat noodles were a staple in the imperial court's meals.
After liberation, the "He Family Flour Shop" was famous but unfortunately closed down during the Cultural Revolution. In the late 1970s, young chef Xin Zhanwu revived this traditional skill.
In 1981, he taught four apprentices at the Beijing Fishing Tower State Guesthouse for two months.All visitors who have tasted these noodles have given them unreserved praise. PreparationThe ingredients for buckwheat noodles include Hundred Families' white buckwheat flour, old chicken broth, pork slices, chestnut mushrooms, black fungus, salt, and others. After cooking the noodles, pour in a sauce made from old chicken broth, pork slices, chestnut mushroom pieces, black fungus, and salt. Pour the hot soup over the noodles and enjoy.
The noodles are pure white with unique flavor, aiding digestion and reducing blood pressure.
Zhang Sanying's original name was "Baishajizi". According to records in the "Chengde Prefecture Annals" and the "Longhua County Annals", Emperor Qianlong led his civil and military officials on a hunting trip to the Mu Lan.On that afternoon, Zhou Tong, the main steward of the palace residence, reported the imperial meal arrangements to the attending eunuchs. Special orders were given for local dough makers Jiang brothers to prepare buckwheat noodles for Emperor Qianlong.They used high-quality Dragon Spring water from West Mountain's Qiaogou to knead the dough. Old chicken stock shredded pork, mushrooms, and pure black funguswere used to make the sauce. After the meal was served, an imperial eunuch removed the silver cover from the dish. Emperor Qianlong, upon seeing the white noodles, thin as silk threads, with a fragrant aroma, immediately felt hungry and ate two bowls, praising them as "white as jade, surpassing snow and frost". He also composed a poem on the spot: "After the hunting season, we feast with kindness, rewarding and thanking for the passing year. At the palace residence during Double Ninth Festival, appropriately admiring chrysanthemums in harmony with the season. A thousand mounted riders receive silver gifts, silk brocades are distributed to nine families, it's no wonder that Sushi invites frequent guests, as benevolence does not overlook even distant places."
After liberation, the "He Family Noodle Shop" in Zhang Sanying was renowned far and wide. Unfortunately, during the ten-year turmoil, the shop closed down and the traditional technique was lost. In the late 1970s, young chef Xin Zhanwu revived this traditional craft. In 1981, Xin Zhanwu was invited to teach at the Beijing Jiuyingta State Guesthouse for two months, training four apprentices.
All guests who have tasted the noodles praise them highly.
The ingredients for the imperial buckwheat noodles include white buckwheat from Baishajizi, old chicken stock, shredded pork, mushroom pieces, black fungus, and salt. After cooking the noodles, they are placed in a bowl and topped with the sauce made from old chicken stock, shredded pork, mushroom pieces, black fungus, and salt. The noodles are as white as snow, with unique flavors, known to aid digestion and lower blood pressure.
