During the Hongzhi reign of the Ming Dynasty, winter vegetable processing began in Qing County, and production continued into the Kangxi era of the Qing Dynasty. The Republican-era *Qing County Annals* recorded: “Winter vegetable is made by cutting Chinese cabbage into cubes, mixing it with salt and garlic while adjusting for moisture, then sealing it in ceramic jars. Merchants from Fujian and Guangdong shipped it to Siam (xianluo, now Thailand) and Osaka (Japan), among other places.” In 1931…
Qing County enjoys the reputation of “Morning greens from Qing County’s greenhouses, lunchtime plates in Tianjin and Beijing.” In 1998, the Qing County People's Government registered the vegetable brand, designating it as Qingqing Brand along with its trademark design. The same year, it was registered with the State Administration for Industry and Commerce. In 1999, tens of thousands of boxes of Qingqing Brand vegetables were delivered to Beijing, and a press conference was held at the Great Hall of the People. Qingqing Brand…
Also known as "Xihe Red Date." The fruit is oblong in shape, with a brownish-red skin and greenish-yellow flesh. When split open, it can produce strands of glistening sugar threads, hence the name "Golden Silk Jujube." These jujubes have thin skins, thick flesh, small pits, fine texture, and a sweet taste. They contain up to 67% sugar and have a pit-to-flesh ratio of 1:5.6. In addition, they also contain protein, fat, starch...
Produced in Qingxian County, Hebei Province. The designs are novel and richly varied, with graceful floral patterns that reflect ethnic characteristics. The pattern plates feature evenly spaced holes and clear printing, while the embroidery boasts clean edges and versatile stitching techniques. These elements make the patterns more distinct in hierarchy, natural and bright, simple yet elegant. Representative products include drawnwork tablecloths. Typical designs include "Fairy Scattering Flowers," "Pine and Crane for Longevity," and "Friendship..."
Sanjing Shilixiang Liquor boasts a long history with detailed historical records, standing in stark contrast to those unverified legends—like official history versus folklore. Originating during the Qing Dynasty’s Qianlong era, historical accounts state that outside the Wei Canal embankment in Xinqiao (ancient Botou), there were three wells whose water was sweet and refreshing. The liquor brewed from it was named “Shilixiang” (Fragrance for Ten Miles) for its delicious and mellow taste, gaining fame far and wide...
Jiaohe Pancakes are renowned across northern China for their long history, unique flavor, and irresistible taste. Historical records indicate that as early as the Jiajing era of the Ming Dynasty, there were accounts of pancake vendors in the Jiaohe area. Over the years, through continuous refinement and development, they have become a famous local specialty. Visitors to Jiaohe often seek out this delicious treat...
Huanghua Wheat Flour is a specialty of Huanghua, Cangzhou, Hebei Province. The product comes from the current administrative region of Huanghua City, Hebei Province.…
Huanghua Swimming Crab is a specialty of Huanghua City, Cangzhou, Hebei Province. The Bohai three-spined swimming crab is the most important seafood product along the Huanghua coast, with peak production seasons from March to May and September to October. In the Liaodong Peninsula area of the Bohai Bay, production is higher from April to May. Huanghua is under the jurisdiction of Cangzhou City, Hebei Province, and lies to the east of the Bohai Sea. With a long history, the Qin Dynasty was the first to establish Liuxian County here...
Tripe soup has a bright, milky-white color; the broth is delicate, nutritious, and remarkably delicious without any gamy or fishy smell. There are many varieties of lamb soup, each with its own unique features. Brain (sheep brain) soup helps improve brain function and vision, making it especially suitable for the elderly and those suffering from neurasthenia. …
The key to Huanghua sesame cakes—both the savory and sweet versions—lies in their crispiness. To make them, 1 pound of oil is mixed with 2 pounds of flour along with salt or white sugar to create the oily dough. Then, using white flour in an 8:1 ratio, fermented dough is added along with water to form the outer skin dough. This skin dough is then wrapped around the oily dough. After wrapping, the mixture is divided into small pieces, shaped into small peach-like forms, coated with sesame seeds, and flattened...
The Huanghua Winter Jujube has a history of three thousand years, dating back to before the Qin and Han dynasties. Historical records state “thousands of jujube trees in Yan and Zhao,” “since ancient times abundant in fish, salt, and jujubes,” and “both Liuxian and Zhangwu counties (established within the territory of present-day Huanghua during the Qin and Han periods) planted jujubes, using them as food, brewing half a hu of home-made liquor, and living in prosperity.” During the era of Kublai Khan, the Yuan Dynasty’s founding emperor, the Huanghua Winter Jujube began to be cultivated on a large scale...
Origin: Huanghua, Hebei, China. Features: The fur has excellent elasticity, a bright luster, and an ideal ratio of guard hairs to underfur. It offers high coverage, providing warmth without felting. (Huanghua)…
Origin: Huanghua, Hebei, China. Features: In early spring or late autumn, the clams are plump and large, with tender meat and a delicious flavor. When cooked, they are fragrant, tasty, easy to digest and absorb. They can also be dried for storage or made into canned products. (Huanghua) Methods of eating Huanghua clams…
Haixing Winter Jujubes are a specialty of Haixing County in Cangzhou City, Hebei Province. These jujubes are large with thin skins, tender flesh, incredibly crisp texture, bright color, and a sweet and sour refreshing taste. They are rich in a variety of beneficial minerals and trace elements, especially riboflavin, earning them the title “King of Winter Jujubes.” Haixing County has 40,000 mu of winter jujube plantations, with 2…
The fish roe and fish meal market in Haixing County is primarily concentrated in Xiji Town, including five markets: Xiji, Yuzhuang, Weizhuang, Zhaojia, and Changyu. These markets cover a total area of 300 mu, with 1,500 market stalls, over 1,400 marketing households, and 5,600 employees. The total fixed asset investment amounts to 50 million yuan. In 2003…
Shrimp paste, also known as shrimp cake, resembles sweet bean paste in shape and is categorized into first, second, and third grades. It features a bright red-yellow color, fine texture, pure aroma, rich saltiness, low moisture content, and the distinctive umami of shrimp. It is made by fermenting various small fresh shrimp with salt, then grinding them into a thick paste. This product can be produced in any coastal region of China where small shrimp are available. In Hebei...
Lion's head meatballs are a type of large Chinese meatball. The dish "Iron Lion's Head" gets its name because the home of the legendary doctor Hua Lixi (Xi Le Le in the translation) was in Cangzhou, Hebei, and the Iron Lion of Cangzhou is a local landmark — hence the name "Iron Lion's Head" for the meatball. These meatballs are notable for their large size, crispy exterior, and tender interior. There’s also a version called "Red Braised Lion’s Head" with various cooking methods. Another variation is the "Dragon Eye Lion’s Head." There’s also a steamed version...
People living in northern China might be familiar with "sticking pancake with simmered small fish." Here in Cangzhou, there's also Small Fish Chili Sauce. Using small fish about 2–3 centimeters long, along with chili and other seasonings, you bring it to a boil and then slowly simmer it. In addition to the fragrant aroma of simmered fish, it carries a hint of spiciness. Locals often buy it as a side dish, and the flavor is genuinely quite good…
Cangzhou honey dates are produced in the jujube-growing areas west of the canal in Cangzhou, Hebei. In mid-to-late August, plump, large, unblemished fruits that are 70–80% ripe — with their skins turning from greenish to yellowish-white and glossy — are selected from among golden-thread jujubes. They are then processed strictly according to operational standards. For instance, when scoring the surface of the fruit, the left thumb and index finger are used to hold the two ends of the date…
Cangzhou Winter Pickles from Hebei have been famous both at home and abroad since the Kangxi reign of the Qing Dynasty. Made from high-quality local Chinese cabbage, the leaves and roots are removed, and the cabbage is cut into small cubes. The cubes are then seasoned and naturally fermented. With a fragrant, crisp taste and a slight spiciness, they are a preserved vegetable that can be enjoyed year-round (Cangzhou)…