Hejian specialty Crisp Pear: Aiming to improve the quality of Crisp Pears and produce pollution-free food, Hejian City in Hebei Province has established model bases, summarized experience, and produced "Meiyu Brand Crisp Pears." These are exported to Europe, America, Canada, and Southeast Asian countries, winning high praise from domestic and international merchants. Xinglongdian Village has a population of over 650 and more than 800 acres of pear orchards…
As the saying goes, “Dragon meat in heaven, donkey meat on earth.” Donkey meat is bright red, tender, and chewy, with finer fibers than beef and a better texture. It’s not greasy like pork, nor does it have the strong smell of mutton, so it’s no exaggeration to say that donkey meat is the finest among all land animal meats. Hejian City is located in the vast central North China Plain. In ancient times, it was once the State of Hejian, …
Origin: China’s Hebei Province. History: Jingdong chestnuts have a long history. In the “Biographies of Economists” chapter of Records of the Grand Historian (Shiji) by Sima Qian of the Western Han Dynasty, there is a clear record stating, “Yan and Qin had thousands of chestnut trees... the people there were as wealthy as lords of a thousand households.” In the “Biography of Su Qin,” it is mentioned that “Su Qin persuaded the King of Yan, Wenhou, saying: ‘To the south lie the riches of Jieshi and Yanmen; to the north, the benefits of dates and chestnuts... Even if the people do not engage in intensive farming, they have ample chestnuts and dates — this is what you call a land of abundance.’” Lu Ji of the Western Jin Dynasty, in his commentary on the Book of Songs, also noted: “Chestnuts are found everywhere, but those from Fanyang and Yuyang are the sweetest and most flavorful, surpassing those from other regions.” This shows that as early as 2,000 years ago, laborers in the mountainous areas of the Yanshan range and at the foot of the Great Wall in the Jingdong region were already cultivating chestnuts. Overview: Chestnuts, also known as “chestnut nuts,” belong to the beech family and are deciduous trees. They bloom in early summer and ripen around the autumn equinox. Their golden flesh is sweet and fragrant. As a type of woody grain, chestnuts are often hailed as the “king of dried fruits” and are regarded as a reliable “iron crop” that can be planted once and harvested for a hundred years. Jingdong chestnuts are of high quality, adaptable, drought-resistant, flood-tolerant, and yield abundantly, making them one of the finest varieties of chestnuts in China. These chestnuts are crisp, sweet, and refreshing when eaten fresh; tender and flavorful when boiled; and wonderfully fragrant and sweet when candied. They can be used to cook a variety of famous dishes — Chestnut Chicken is a well-known Chinese dish. They can also be processed into dried chestnuts, chestnut flour, chestnut jam, chestnut paste, pastries, canned goods, and more. Chestnut soup is a sweet treat suitable for all ages and rich in nutrition. Features: Jingdong chestnuts are large with thin shells, bright color, neat appearance, delicate flesh, and a uniquely fragrant and rich flavor. Composition: Analysis shows they contain protein, fat, sugar, starch, crude fiber, carotene, vitamins C, B1, B2, and more, with up to 98% of their nutrients being absorbable and usable by the human body. Efficacy: Traditional Chinese medicine holds that chestnuts are sweet and warm in nature, non-toxic, and have therapeutic effects such as strengthening the spleen, nourishing the liver, and building up the body and bones. Eating them raw regularly can help treat weakness in the lower back and legs. The shells and bark have astringent properties; fresh leaves can be applied externally to treat skin inflammation; the flowers can cure scrofula and diarrhea; and the roots can remedy hernias. Many folk remedies use chestnuts — eating one or two raw chestnuts every morning and evening can treat kidney deficiency and frequent urination in the elderly. Mashed raw chestnuts applied to injuries can treat bruises, swelling and pain in bones and tendons, while also providing pain relief, stopping bleeding, and absorbing pus. (Hengshui)
Bred in Hejian, Hebei Province. It has a large, elongated head; well-developed neck muscles, a wither of moderate height and length, a back and loin that connect well, with a slightly long and slightly concave back but well-developed muscles; a high and broad croup, short and steep shoulders with good muscle attachment; thick and prominent knees with clear contours, distinct tendons, elasticity, and longer cannon bones; hooves that are well-shaped and firm, with relatively high heels;…
Gold Thread Mixed Noodles are made from six ingredients: mung bean flour, refined wheat flour, sesame flour, fresh egg whites, white sugar, and fragrant oil. During production, these ingredients are mixed in proportion to form dough, which is then rolled into sheets as thin as paper. Quick knife cuts transform the sheets into fine noodles two feet long, which are coiled into bundles before packaging. Named for their thread-like thinness and golden hue, these noodles are known as “…”
Golden Silk Jujubes are another specialty of Botou. A local saying goes, “Eating jujubes every day is better than taking ganoderma.” The fruit is oblong in shape, with a brownish-red skin and pale yellow-green flesh. When split open, it reveals glistening, silky sugar threads—hence the name “Golden Silk Jujube.” These jujubes are known for their thin skin, thick flesh, small pit, delicate texture, and sweet taste. They contain up to 67%…
Shilixiang Liquor is a specialty of Botou City, Cangzhou, Hebei Province. The production process of Sanjing Shilixiang Liquor is unique, utilizing medium-to-high temperature Daqu (fermentation starter) in combination with mud pit fermentation. The liquor brewed through this method is full-bodied yet not harsh when strong, soft yet not thin when mild, with a long, clean finish and well-balanced flavors. It then undergoes prolonged storage in century-old wooden liquor vats and specially made Yixing clay jars...
The method for making old-style donkey bean curd in Botou is quite unique. While tofu pudding is typically made quickly, old-style donkey bean curd involves a more elaborate process and results in a premium quality tofu. The key difference lies in the broth— tofu pudding is usually served with a simple soy sauce water mixture, but the broth for old-style donkey bean curd is meticulously prepared with several select ingredients...
Xingji White Straw Braids are a traditional folk craft with production techniques that have a history of over a hundred years. The braids from Xingji are clean, white, neat, and brightly colored, ranking first in quality within the province. These straw products are exported to more than 40 countries and regions, enjoying the international reputation of “Xingji White.” (Cangzhou)…
Hebei Ya Pear: With a well-shaped form, golden-yellow color, thin skin, tender and fine flesh, crisp and juicy texture, and a pleasantly sweet and sour taste, it is also resistant to storage and transport. Known for its benefits in clearing the lungs and resolving phlegm, as well as moistening internal organs, it has been praised by the medical community as the “natural White Tiger Decoction” and is recorded in Li Shizhen’s Compendium of Materia Medica. In the spring of 2000, the Shandong Provincial Forestry Department and the Shandong Provincial Economic Forest Association awarded Guan…
The Botou Crisp Pear has a long planting history and benefits from superior natural conditions. It is world-renowned for its large size, thin skin, juicy flesh, beautiful shape, and high sugar content. In 1995, it was awarded the national Green Food Certificate. Currently, the city's fruit orchard area has reached 600,000 mu, with an annual production of 200 million kilograms of crisp pears and 20 million kilograms of jujubes. The export of crisp pears...
The production of Hejian smoked meat generally involves three stages: preparation, cooking, and smoking. During preparation, around 100 pounds of second-grade pork with about one inch of fat is selected and cut into large cubes measuring five inches per side, with a thickness of roughly one and a half inches. For the initial pot, spices are prepared: star anise, Sichuan peppercorn, fennel, cinnamon, cloves, and cardamom. Additional ingredients include green onions, ginger, garlic, and sweet...
Hele noodles, also known as Helou, are made by mixing pea flour, oat flour, buckwheat flour, or other mixed bean flours into a soft dough. The dough is then pressed through a hele bed (a wooden or iron tool with many round holes), extruding small, round strands. Thicker than regular noodles but firmer and softer than typical noodles, they are eaten in a similar way...
Haixing Alfalfa…
The county has 190,000 mu of jujube orchards (including 40,000 mu of winter jujube), producing 20 million jin of jujubes annually, with an output value of 30 million yuan…
Qingxian Yangjiaocui is a specialty of Qingxian County, Cangzhou City, Hebei Province. Originating over 1,000 years ago during the Song Dynasty, Qingxian Yangjiaocui is renowned for its attractive color, tender texture, superior quality, and high yield. Currently, the annual planting area of Qingxian Yangjiaocui reaches 3,000 hectares, with an annual output of 240,000 tons and a production value of 1.15 billion yuan, accounting for 26% of the county’s total vegetable output value. It is now the largest production base of Yangjiaocui in China. Yangjiaocui has become a leading industry for local farmers to achieve prosperity and boost rural economic development. The sales market of Qingxian Yangjiaocui spans 15 provinces and cities across the country, including Beijing, Tianjin, Henan, Shandong, Guangdong, and Hunan, covering dozens of large vegetable markets nationwide.
Qingxian White Ling Mushroom is a specialty of Qingxian County, Cangzhou City, Hebei Province. Qingxian White Ling Mushroom products have been certified with the national green food label. The White Ling Mushroom: Known as the “vegetable abalone” (scientific name Pleurotus ferulae), it has a unique shape, large fruiting body, snow-white color, delicate and smooth flesh, a rich and fragrant aroma, delicious taste, and a distinctive style…
Qingxian Winter Pickles are a specialty of Qingxian County, Cangzhou City, Hebei Province. The "Little Cowherd" brand winter pickles from Qingxian, as a traditional export product generating foreign exchange for Hebei Province, are sold overseas. These pickles can be used as a seasoning for soups and stews, or as a side dish, helping to eliminate fishy odors, balance greasiness, stimulate appetite, and clear dampness and epidemic influences. The processing of winter pickles in Qingxian dates back to the Hongzhi era of the Ming Dynasty,…
Tongjuxiang Liquor is a specialty of Qingxian County, Cangzhou City, Hebei Province. Made from high-quality sorghum and premium wheat, this baijiu (Chinese liquor) is meticulously brewed to produce a naturally rich and aromatic bouquet. "Tongjuxiang" Baijiu is produced by Cangzhou Tongjuxiang Brewing Co., Ltd. The distillery is located at the source of Jianhu Lake, where the water is as clear as a mirror, with moderate hardness...
The Pangu Ya Li variety features vigorous tree growth, with dark grayish-brown bark, yellowish-brown one-year-old branches, and reddish-brown older branches. It has a low branching rate. The leaves are broadly ovate, tapering to a pointed or abrupt tip, with a rounded or broadly rounded base. The fruit is aesthetically pleasing in shape, with a prominent stem end resembling a duck’s head. Harvested from late September to early October, it initially appears yellowish-green…