Originating from Cangzhou, Hebei, the Hebei Grass Goose has tender and flavorful meat. Its meat and liver can be used to prepare a variety of dishes. It is hardy and adaptable, with strong foraging abilities, particularly favoring aquatic plants, wild vegetables, and the stems and leaves of crops. During winter and spring, it is mostly kept in pens, while from May to October, it is allowed to roam and feed by village ponds, low-lying wetlands, and ditches, supplemented with bran, rice bran, sorghum bran, and corn…
The seabed of the Bohai Bay features sandy and muddy substrates and is relatively flat, serving as spawning and feeding grounds for various commercially important fish species. It is renowned as China’s “natural fish warehouse.” Particularly notable are the Bohai swimming crabs, Bohai Bay prawns, and Chinese prawns from the Huanghua sea area, which are famous throughout the Bohai Bay for their unique flavors. Prawns are also known as mantis shrimp, guitar shrimp, squilla, or crawfish. Shrimp...
[Morphological Features]: The carapace is spindle-shaped and slightly raised. The surface has three prominent wart-like protrusions—one in the gastric region and two in the cardiac region. Its body is oval-shaped, with pointed ends resembling a weaving shuttle, hence the name "three-spined swimming crab." Each of the two front lateral edges has nine teeth, with the ninth tooth being particularly long and extending sideways. The frontal margin has four…
Ingredients for vegetable dumplings: cornmeal, soybean flour, millet flour, pork belly, potherb mustard, chopped scallions, minced ginger, sesame oil, MSG, soy sauce, and other vegetables besides potherb mustard. Aside from potherb mustard, dried string beans, dried Chinese cabbage, and fennel are all good choices, as they are rich in dietary fiber and help cleanse intestinal waste. If using pickled potherb mustard, soak it first to remove excess salt. For dried vegetables, simply soak them until softened. In hot summer weather, the soaking time will be shorter, and the same applies when indoor heating is used in winter.
Nanpi Glassware Nanpi glassware is primarily handmade, with products including thousands of varieties across series such as ice flower, seat dot, bubble, sand-coated, and acid-washed. All are exported to over 30 countries and regions in Asia, Europe, the Americas, and Oceania. The exquisite craftsmanship and strict quality standards have made Nanpi glass products first-rate…
The winter jujube industry in Nanpi is developing rapidly. The fruit has thin skin, tender flesh, and a crisp, sweet taste that is juicy and aromatic. Its flesh is rich and plump, crumbling at the slightest touch of the teeth without the need for much chewing, melting away in the mouth. It seems to mock the strength of one’s teeth and delivers a delightful assault on the taste buds. After eating, a lingering sweetness remains, making you want to eat more but also hesitant, fearing…
Main Ingredients: 1 lb medium shrimp, 2 tsp minced garlic, 2 chopped scallions, 1 tsp Sichuan peppercorn powder. Ingredients: Marinade: 1/4 tsp salt, appropriate amount of sesame oil and curry powder, 2 tsp egg white, 1/2 tbsp cornstarch. 1/4 tsp cornstarch, 1 tbsp water, 1/4 tsp salt. …
Nanpi County Winter Jujubes…
Nanpi Golden Silk Jujube…
Nanpi Crisp Pear…
With an alfalfa planting area of 120,000 mu, it is known as the “No. 1 Alfalfa County in China”. The specialty of Napi is alfalfa, with a planting area of 120,000 mu, earning it the title of “No. 1 Alfalfa County in China”. Napi County in Hebei Province is an experimental base for the national Ministry of Agriculture’s alfalfa industrialization demonstration project and is a well-known high-quality alfalfa production base in North China...
"Xingji White" straw braids are mainly produced in Xingji Town, Cangzhou. They are handmade braid-shaped crafts made from locally grown wheat stems. With moderate flexibility, they are neither brittle nor easily broken, making them durable and long-lasting. Praised as "Xingji's white goose hue, naturally beautiful without dyeing," they serve as the best semi-finished material for crafting straw hats, fedoras, children’s hats, travel hats, fruit baskets, flower baskets, vegetable baskets, jewelry boxes, sofa...
Mix wheat flour with an appropriate amount of water, alkaline flour, salt, alum, etc., to form dough. Let it rest for about two hours. Take a small piece of the dough, roll it out into a sheet about half a centimeter thick and palm-sized. Pour oil into a pan and heat it until it reaches about 70% heat. Place the dough sheet into the pan. When the color of the dough changes, flip it over. Fry it until it's 80–90% cooked, then remove it and let it cool slightly,…
Ding’s Sausage from Cuizhuang Village in Cang County originated during the Yongzheng reign of the Qing Dynasty (1723–1736) and is an exclusive, time-honored family recipe of the Ding family. Also known as Qimei Sausage, it is said to have been named after Emperor Qianlong tasted it while traveling to the south of the Yangtze River and passing through Cangzhou. Ding’s Sausage uses high-quality ingredients, is meticulously crafted, has a unique flavor, and is rich in nutrition. The casings are made from sheep intestines…
The Hometown of Golden Silk Jujube — Cangxian, Hebei The cultivation of Cangxian Golden Silk Jujube has a history of over 3,000 years. Under Cangxian’s unique soil, climate, and other natural conditions, long-term cultivation and selective breeding have produced this distinctive local specialty, making Cangxian the largest production base of Golden Silk Jujube in China. In 19…
Cangzhou Winter Vegetable boasts a unique flavor profile, combining sweet, salty, spicy, and aromatic notes. With its moderate moisture content and airtight packaging, it remains dry in spring, fresh in summer, mold-free in autumn, and unfrozen in winter—truly a seasonal vegetable fit for all year round. Made from locally grown high-quality Chinese cabbage with thin leaves, fine texture, and high sugar content, the outer leaves and coarse parts are removed and…
The Nanpi Wedge Cake, once a tribute to the imperial court, boasts a long history. According to records, during the late Qing Dynasty, Empress Dowager Cixi once asked Zhang Zhidong, a minister of the Grand Council, what rural people usually ate. Zhang replied, “Wedge cakes.” On a whim, Cixi wanted to try the taste of a wedge cake. Zhang then sent someone back to his hometown, Nanpi, to meticulously prepare and steam two batches of wedge cakes, which were quickly...
Among the snacks of Renqiu, old tofu is the most famous. Under a white cloth canopy sit two large jars wrapped in cotton cloth, while the tray holds bowls, spoons, and various seasonings. Just sit down on the wooden stool nearby, and soon a steaming bowl of fragrant old tofu will be served to you. Old tofu has a long history—it was already widely renowned as early as the Qianlong era of the Qing Dynasty. The selection of ingredients for old tofu is quite strict. Mixed beans, fermented beans, and shriveled beans are all filtered out, leaving only pure soybeans which are thoroughly washed with water. After being ground by a stone mill, the soybean skins are removed before the soy milk is made. The rest of the process is similar to that of making regular tofu. The jars used to hold the tofu are wrapped in cotton cloth, ensuring that the old tofu stays warm even in winter. In addition, the seasonings in the bowl are quite rich—such as small-mill sesame oil, sesame paste, mashed garlic, chili oil, salted water, soy sauce, and vinegar—making it delicious and full of flavor. (Renqiu)
By the beautiful and fertile Baiyangdian Lake, there is a traditional delicacy — smoked fish. The technique of making smoked fish has a history of several hundred years. First, you need to choose the right type of fish. Fish with delicate flesh and flat, wide bodies, such as bream, mud carp, and silver carp, are particularly suitable for making smoked fish. During preparation, the selected fish are descaled, gutted, and rinsed in water...
Why has Roasted Whole Wheat Flatbread Stuffed with Donkey Meat enjoyed such enduring fame? First, it features a unique preparation method. After the flour dough is kneaded, it is layered with oil, folded several times, then rolled out into flat rounds about the size of a teacup. A simple pattern is stamped onto the surface using a wooden mold. The bread is first pan-fried until cooked, then placed in a charcoal oven to bake until the surface turns slightly golden brown…