All Kugaoding Snacks - Introduction to Unique Kaifeng Eating Delicacies
Qinhuangdao, abbreviated as Qin, is a city under the administration of Hebei Province in China. Located in North China, northeastern Hebei, it faces the Bohai Sea to the south, relies on Yan Mountains to the north, connects with Huludao to the east, and joins Tangshan to the west. It borders Chengde to the north. It is at the center of the Bohai Rim Economic Zone, serving as a crucial port for trade between Northeastern China and North China.
Famous Snacks Include: barbecued shrimp, Great Wall baojuan cake, four strips buns, Huoji green peacake, Old Second’s sesame sauce pancake,pancake box, Yang Changzi ham sausage, Lianpengshan brand ham sausage, Jinyang ham sausage, Meng bean curd sausage, Jinfa donkey meat, Xiaoxiao fried pork ribs
Huoji green pea cake
Introduction
Huoji green pea cake is a specialty snack unique to Shanhaiguan, Qinhuangdao. It melts in the mouth with a delicate texture and is favored by both locals and tourists.
Cultural History
Clearing Huoji Cake was established in 1945. Due to the initial founder being a Muslim named Huo, it was called "Huoji". For over half a century, using local green peas and sugar,, it produced products with authentic flavors based on family recipes, which were widely appreciated by citizens and people from surrounding areas.Fuling Old Maomao Pork Introduction
Founded in 1871, Fuling Old Maomao pork is renowned for its bright color, fragrant taste, cleanliness, and ability to withstand spoilage. It has become a famous local delicacy in Fengning.
Named after the founder's nickname "Old Maomao," this dish features brownish-yellow meat that is firm yet tender with a distinct aroma.
Cultural HistoryAccording to the family genealogy recorded in 1728, during the Ming Dynasty (1403-1424), Wang Jiexian migrated from Hengduan County in Pingyang Prefecture to Old County Village. Through generations, until Wang Zeng's time, despite a growing population, no one achieved fame.
Born in 1873 and passed away in 1958, at the age of nine, he moved with his grandfather to West Street in Fengning City to manage a pig head business.
Initially, he only cooked a few each day, but due to his skilled hands and innovative approach, demand increased, selling more than ten daily. Known for unclear speech, locals misheard "burnt meat" as "Maomao." Over time, his product became known as "Old Maomao meat."In 1917, Wang Zeng continually improved the process, making it popular across Northeast China and Beijing-Tianjin areas. The preparation of Old Maomao pork is meticulous. Only fresh cuts are used, avoiding overfattening. Proper cleaning ensures no residue remains on the meat. From the Qing Dynasty to the early Republic era, it gained considerable fame in Fengning City before facing hardships post-Japanese occupation. Post-reform and opening-up efforts by descendants have been less successful due to various factors. Nevertheless, Old Maomao pork remains a significant symbol of local culture and is used as a colloquial term for inefficiency. Grilled Oysters Introduction Grilled oysters are a specialty in coastal regions. They are fresh and beloved by the masses due to their rich flavor, achieved through charcoal roasting. Oysters belong to one of the larger varieties within the family of mussels, with sizes ranging up to a pound per shell. Due to environmental constraints, they are relatively scarce, thus commanding higher prices in the market. With a salty and bitter taste, oysters have a slightly cold nature. They are associated with the liver, heart, and kidney meridians.
They can both disperse and consolidate, offering health benefits such as calming the liver and subduing yang, stabilizing the mind, softening lumps, and solidifying the body. These include treating dizziness, tinnitus, tremors, palpitations, insomnia, restlessness, seizures, swellings, breast masses, excessive sweating, uterine bleeding, chest pain, skin diseases, etc. Preparation
1. Remove live oysters from their shells and wash them in clean water before draining the excess moisture for use.
2. Grilled oysters come in three main flavors: garlic-butter, soy sauce, or plain. Garlic-butter: Crushed garlic with optional red chili peppers mixed with oil and seasonings such as salt and monosodium glutamate (MSG). Soy Sauce: Finely chopped fermented black beans, minced garlic, and optionally chili peppers, all mixed with oils, salt, etc.
3. Place the cleaned half shells over charcoal to grill; place a piece of oyster on each shell while applying the seasoning or just oil for plain flavor.
After sizzling sounds, flip the oysters and apply more seasoning until fully cooked. This method preserves the oyster's natural freshness and enhances its taste with the added flavors.
Grilled oysters are a delightful treat that combines the unique flavor of raw oysters with the smoky essence from grilling. For those seeking an extra kick, additional spicy seasonings can be added according to personal preference.
Oysters are a variety of oysters that are relatively larger in size. Those with particularly large shells can weigh over one catty (about 0.5 kg) each, and they usually grow or are farmed at the confluence of rivers and seas in semi-saline inland bays. Due to limited suitable growing conditions, their numbers are generally lower than other varieties, making them more expensive economically.
Oysters have a salty and bitter taste;and belong to the liver, heart, and kidney meridians;with a heavy nature that descends and can disperse or consolidate. They are the only bivalves that can be consumed raw. They have the effects of soothing the liver and calming the spirit, treating dizziness, ringing in the ears, tremors, palpitations, insomnia, restlessness, epilepsy, goiter, breast lumps, spontaneous sweating, night sweats, premature ejaculation, frequent urination, uterine bleeding with leukorrhea, sour regurgitation, and skin conditions.
Preparation
1. Pry open live oysters and wash the meat and one shell half in clear water; dry the meat before using it.[1]
2. Grilled oyster flavors can generally be divided into three types: garlic, fermented bean curd, and plain.
Garlic flavor: Crushed garlic, if you like spicy food, add some chopped red chili, mix the garlic paste with oil, add salt and monosodium glutamate(or parmesan), season to taste. Salt should be slightly more.
Fermented bean curd flavor: Crushed fermented black beans, crushed garlic, chili can also be added if desired, mix with oil and salt, etc.3. Place the washed half-shell on a charcoal fire; place one piece of oyster meat in each shell, add the corresponding sauce while grilling, only brush some oil and sprinkle a little salt for plain flavor. When sizzling sounds are heard, turn over the meat and add more sauce, grill until done.
Grilled oysters can be prepared simply by placing garlic paste, ginger paste, sauces, etc., in just opened oysters, then directly roasting them. This not only preserves the freshness of the oysters but also uses garlic to remove their fishy smell effectively, making for an exquisite taste. The unique fresh flavor and texture of oysters can make many people addicted; grilling adds a wild feeling to the oysters.
If you want more spiciness, add some spicy sauce according to your taste, which will give it another taste.Yang Tingzhen once made sausages for a German boss named Mas Saats in Jinan, Shandong Province. In 1932, Yang Tingzhen and others opened "Shengli Sausage Shop" together in Tianjin. In 1941, the shop moved to Beidaihe, where the Yang Changzi sausages became well-known nationwide. Yang Changzi sausages have a rich aroma and lingering taste, and are loved by many people.
Historical Culture Dove
Introduction
The common name for it is Dove, but it's also known as "Pow Dove". It is a food item in Qinhuangdao City, Hebei Province.This refers to thin pancakes made from green bean flour. They can be cooked by stewing, stir-frying, frying, or steaming.Steamed is also possible, which greatly benefits one's health. It is sold in small grocery stores and villages around Qinhuangdao City. It can be used to make spring rolls, thousand-layer cake, etc., and can also be deep-fried or pan-fried, very delicious.
Historical Culture
Legend has it that Empress Dowager Cixi was very extravagant with her meals every day and required a wide variety of dishes. After tasting the "Pow Dove" made by the imperial kitchen one day, she said, "Enough.""Gēzhe," pronounced as "Geh-zhe" in Manchu, became the name for this dish. It has been passed down to this day and is called "Dove".(Qinhuangdao dialect does not distinguish between front and back sounds very well)
Monseng's Fermented Intestines
Introduction
Monseng's Fermented Intestines was first created in 1886, named after the founder Monseng who ate vegetarian food."Monseng". Finished fermented intestines are carefully selected and processed with a unique recipe. They have a strong five-spice flavor but are not greasy, making them pure and delicious. They are widely popular among citizens and customers. Fermented intestines contain protein, calcium, fat, and other substances that can replenish the body, lubricate the intestines, and strengthen the body.Historical Culture"Monseng" is his real name, Meng Zhaoyi, from Tong County in Beijing. He started working as an apprentice at a restaurant when he was 16 years old.
In the early 1930s, Monseng moved to Shanhaiguan and opened a small food shop near Nanmen (now next to the Gongbai Department Store). Despite not having any sign, people soon found out that his smoked chicken, fermented intestines, pig's trotters, pig heads, braised pork belly, tripe, and meatballs were delicious.
Monseng had a childhood nickname "the wall-climbing monk," given by family members to make him easier to take care of. He was honest, down-to-earth, disciplined, and respectful, so people called him "Monseng."With the loosening of economic policies, the Meng family began to venture into business."Monseng" initially sold food after work in the train station area with a basket. Later, Monseng quit his job at the train station and started pushing a cart. From then on, the corner near the "turning tower" in the south of Shanhaiguan became a gathering place for food lovers who enjoyed "Monseng's" food. Every afternoon at 3 o'clock, "Monseng" pushed his cart full of delicious meat products to this spot. Soon, the cart was empty and the meat products went their separate ways with smiling owners."Monseng" had a special rule that each person could only buy one smoked chicken per day unless you ordered several for an event. It's no wonder that Monseng only made about 20 to 30 chickens a day. If someone bought more than one, others would have to wait in vain. During festivals and holidays, buying food from "Monseng" was even harder. Long queues didn't guarantee a purchase, so some customers had to seek the family through back doors.
Wallflower PancakeIntroductionIn Shanhaiguan, there is a traditional delicacy called wallflower pancake, a beloved snack by everyone in the city.
"Four Rows Steamed Buns" has it but only sells during April and May. It's rare to find it outside these months. When I was at home, I loved eating wallflower pancakes with the famous meat buns from "Four Rows Steamed Buns." Drinking somemillet porridge
was a treat too.
Historical Culture
"Four Rows Steamed Buns" is an old establishment in Shanhaiguan, founded in 1958. It got its name from being located on the "Fourth Street." Legend says that during the Ming Dynasty, General Qi Jiguang led a mainly Zhejiang army to defend Shanhai Pass. With coarse grains available locally and soldiers facing harsh living conditions, some people took advantage of the fresh wallflower leaves in May to make pancakes, turning coarseness into delicacy. Yángzhǎngzi Ham SausageIntroduction Yángzhǎngzi Ham Sausage is a specialty snack from Beitahe District, Qinhuangdao City.It was first created by Yang Tingzhen. Yang Tingzhen once learned to make sausages for a German boss in Jinan. In 1932, he opened "Victory Sausage Shop" with a partner in Tianjin.
In 1941, the shop moved to Beitahe. From then on, Yángzhǎngzi Ham Sausage gained widespread recognition.This sausage has a rich aroma and long-lasting taste, loved by many. Historical CultureYángzhǎngzi Ham Sausage was created by Mr. Yang Tingzhen in the early 20th century.In 1920, he learned to make German-style meat products from a German boss in Jinan. In the 1930s, he opened "Shengli Sausage Shop" in Beitahe. His sausages were well-received for their rich aroma and unique taste, leading people to nickname them "Yáng's sausages."Later, his third son Yang Detao learned the skills from him.
By 1990, Mr. Yang established the Shengli Meat Products Factory in Beitahe. After many years of development and improvement, they produced about 1,000 kilograms of sausages daily.
Through decades of research, innovation, and process improvements by Mr. Yang's family, Yángzhǎngzi Ham Sausage remains a favorite among consumers with its rich flavor and long-lasting taste. Elder Brother's Sesame Burnt PancakeIntroduction Elder Brother's Sesame Burnt Pancake is a famous specialty snack from Qinhuangdao City, Hebei Province. This pancake has a golden color, distinct layers, pure sesame aroma, and soft texture.
Ingredients:
Flour,
sesame sauce,cumin seeds, salt, sesame seeds. The founder of Yang Changzi sausages was Mr. Yang Tingzhen. In 1920, Yang Tingzhen learned sausage-making skills from Germans in Jinan as an apprentice. During the 1930s, he opened "Shengli Sausage Shop" in Beidaihe. The sausages made by him had a fresh and fragrant taste with a lingering aftertaste, gaining popularity among people.
Later, his third son Yang Dehao learned the skills from his father and mastered sausage-making techniques.
In 1990, Mr. Yang Dehao established Beidaihe Shengli Meat Processing Plant. After over ten years of development, production scale had expanded, with a daily output of 1,000 kg of sausages. Over decades of formula research, technological improvements, and process innovation, Yang Changzi sausages are favored by consumers for their rich and lingering taste. Old Second Two Sesame Burnt PancakesIntroductionOld Second Two Sesame Burnt Pancakes is a famous specialty snack in Qinhuangdao, Hebei Province.
The pancakes have a light yellow color, distinct layers, pure sesame aroma, and are soft and tasty. Preparation
Ingredients: flour, sesame paste, Sichuan pepper, salt, sesame seeds.
Kelp, crab meat, shrimp roe, fish bones, sea cucumber, dried scallops, oysters, abalone, cuttlefish, prawns of various types to give the dumplings a unique flavor and are widely loved by customers.
The dough is made with boiling water, and the filling is seasoned with chicken broth. All steps are manually prepared. Quality standards: 70 dumplings from one pound of flour weigh between 3.1-3.3 pounds.
Four Strips Baozi
Introduction
Four Strips Baozi is a famous specialty snack and flavor food in Qinhuangdao, Hebei Province.Named after the Four Strips Street where its old shop was located in the ancient city of Shanhaiguan. Currently operated by Shanhaiguan Four Strips Baozi Catering Co., Ltd.Four Strips baozi are beautifully shaped, with a unique taste and rich but not greasy. They are famous local fast food. Historical Culture
The method of preparation:
1. Warm water is used to mix the flour, let it rest for 30 minutes.
2. Toast the Sichuan pepper grains over low heat until fragrant, then grind them into a fine powder.
3. Form the dough into small portions and press them into thin rectangular sheets, the thinner the better with more layers.
4. Sprinkle salt and Sichuan pepper powder on the sheet, press it down firmly, then spread sesame paste on top.
5. Roll up the sheet from one side to form a long strip, cut it into several dough pieces.
6. Gently flatten each round dough piece, moisten one side with a little warm water, and coat it with sesame seeds.
7. Use a flat-bottomed pan to fry until lightly golden.
8. Alternatively use an oven to bake until the middle bulges up.
Zha Family Restaurant Dumplings
Introduction
Zha Family Dumpling House specializes in round steamed dumplings.Steamed dumplings with thin skins and large fillings, fragrant yet not greasy, moist and tasty. They are renowned local traditional foods of Changli County.
The Zha Family Restaurant is located on Dong Avenue East of the ancient city of Changli, founded in 1921 by Zhao Fuyuan (1907-1996), a famous dumpling master of his time. The history and development of Zha Family and its dumplings span four decades: from the prosperous years of the 1940s to the peak period in the 1950s, through the challenging times during the Cultural Revolution (1960s), and the revitalization thereafter. This legacy has lasted over eighty years. The renowned Zha Family dumplings are traditional local delicacies of Changli County, mainly featuring round steamed dumplings. Their characteristics include: fine ingredients, thin skin, tender filling, delicious taste, fragrant yet not greasy, moist and tasty. They come in four series: seafood, vegetable, meat, and mixed fillings with thirteen varieties. Due to their unique flavor and market success, reports on Zha Family dumplings have appeared in major publications such as The People's Daily (overseas edition), Hebei Daily, Economic Daily, and Food Daily. They once attracted attention both domestically and internationally.
Historical and Cultural Background
The founder of Zha Family Dumpling House, known as Uncle Zhao or Uncle Er, was a famous dumpling master in the region. He was born on September 5, 1907. Before he was even born, his father led the family from Hou Fengtai Village in the western outskirts of Changli to the city center. His father worked as a laborer for several years at Wang's Store before setting up a small food stall outside the city gate. Young Zhao Fuyuan started working there along with his brother, helping support their family. Unluckily, after only a few years, his brother passed away, leaving his mother to remarry and leave. This early burden fell on young Zhao's shoulders. Growing up in hardship, Zhao Fuyuan vowed to ensure his family had at least enough for half a year. In his 30s, when the south gate of the city built an opera house, he decided against following temple fairs and selling pancakes. He set up a fixed stall near the Opera House. A few years later, he rented a shop on Opera Street, offering cold dishes in summer and boiled dumplings in winter. He officially named it Zha Family Restaurant. With numerous dumpling shops in Changli, competition was fierce. Zhao Fuyuan worked hard to perfect his dumpling making skills to distinguish himself.
He perfected the technique of thin, transparent skin with 2-4 fillings.Unlike many restaurants that focused on rich meat and oil content, he aimed for freshness without being too greasy. He used high-quality ingredients, even when preparing cabbage, ensuring it was tender and sweet by pressing out excess water and adding sea flavors and broth. Along with the appetizers, he offered simple yet cost-effective dishes like fried fish, shrimp, and roasted peanuts, always offering a bowl of clear soup at meal's end. To reduce costs while maintaining quality, he developed many techniques in mixing and filling preparation.For example, adding an appropriate amount of shrimp oil with chili, among other spices, to make the dumplings neither too fishy nor spicy but extra fresh-tasting. He also insisted on low-profit, high-volume sales and enthusiastic service. Over time, Zha Family Restaurant became famous for its value and quality in Changli city. It developed a unique set of making techniques and business style.After the founding of New China, as Changli became part of Tangshan Prefecture, the city's catering industry thrived unprecedentedly. Encouraged by this, Zhao Fuyuan improved his dumpling recipe in the early years. He learned from others and experimented tirelessly, eventually turning boiled dumplings into steamed ones in round steamers, preserving their distinctive features. The transformation from boiling to steaming enhanced the characteristics of Zha Family's dumplings without losing any originality. This unique product was widely embraced by customers. This further solidified his reputation and spread beyond the city. Though initially successful, Zhao Fuyuan remained humble and continued innovating. He traveled frequently to learn from others to add more distinctive flavors. By the 1950s, Zha Family's dumplings were well-known in both coastal regions, with Zhao Fuyuan himself being a respected chef throughout the region.
However, during the Cultural Revolution, as he had led the voluntary amalgamation of public and private enterprises, followed all regulations, and was a County People's Committee member, Zhao Fuyuan was labeled an authority on technical pursuits. His restaurant faced suppression along with his signature dish. After the Cultural Revolution ended, Zha Family Restaurant revived. At 89 years old, despite his health issues, he continued to work diligently in his shop. Using a specially modified tricycle, he visited local markets daily to purchase vegetables; returned home to prepare the dough and fillings, always consulting with customers about their preferences and making improvements. Known for his gentle demeanor and kind nature, Zhao Fuyuan was admired not just for his food but also as an embodiment of local culture. On August 7, 1996, at the age of 88, Master Zhao passed away.
Today, Zha Family Restaurant is run by Zhao Fuyuan's grandson, Zhao Zhiguang, a new generation master chef. Ingredients and PreparationFor general meat filling: for every pound of flour used to make steamed dumplings, 6.5 ounces of fresh pork, 1 ounce of oil, 2.5 ounces of sesame oil, 2.5 ounces of sea rice, 2.5 ounces of monosodium glutamate (MSG), and various herbs are required.
According to the season, he would add shrimp roe, crab meat, shrimp essence, fish bones, sea,, green clams, scallops, abalone, octopus, and prawns to create a unique taste that customers loved. The preparation process includes boiling the dough and mixing the filling with chicken broth. It is made entirely by hand. Quality standards: 3.1-3.3 pounds of weight for every 70 dumplings from one pound of flour. Four Strips BunsIntroductionFour Strips Buns are a famous local delicacy in Qinhuangdao, Hebei Province.
The name comes from the original shop located on Four Strips Street in the old town area of Shanhaiguan.
Currently operated by Qinhuangdao Sthreet Four Strips Bun Restaurant Co., Ltd.
With their elegant appearance and unique taste, these buns are popular local fast food items.
Historical BackgroundThe Four Strips Buns Shop opened in 1958. Due to its location on the famous Four Strips Street in Shanhaiguan, it quickly gained a good reputation among customers.The Four Strips Baozi shop opened in 1958 as an old-established business. It was named after its location on the Four Strips street. The store was started with high-quality service, attracting many customers and gaining a reputation over time.Sea cucumber,Dried shellfish Clams, oysters,Abalone Octopus, prawns of various types, giving the dumplings a unique flavor and making them very popular with customers. The preparation method involves boiling water for the dough and feeding the meat filling with chicken soup.All made by hand. Quality standards: 1 catty of flour makes 70 dumplings weighing between 3.1-3.3 catties. Four Strips Baozi
Four steamed buns
Introduction
Four Strips Baozi is a famous specialty snack and in Qinhuangdao, Hebei Province. It got its name from being located on the street named "Four Strips" in the old town of Shanhaiguan. Currently operated exclusively by Qinhuangdao Shanhaiguan Four Strips Baozi Catering Co., Ltd. Four Strips Baozi are beautifully presented and have a unique taste, being flavorful yet not greasy, making them a long-standing popular fast food in the area.
History
The Four Strips Baozi shop opened as an old-established business in 1958. Named after its location on the street named "Four Strips," when it first started, due to high service quality and frequent customer attraction, its fame grew larger and larger.
