Heji Steamed Buns, also known as "Dog-Bitten" Steamed Buns. Before liberation, Master Ren Zhenji and Yongnian Shuangling co-opened a steamed bun shop. Since Ren Zhenji was an only child, when his father carried him outside, a dog barked at them, so his father named him "Dog-Bitten." The steamed buns made by Master Ren Zhenji were uniform in size, with soft dough and white color, and their flavor...
The Jinjinle Chrysanthemum Buns were introduced to our restaurant through the hands-on teaching of Gao Huanzhang, the third-generation direct disciple of Tianjin’s authentic Goubuli, and Gao Yuan, the fifth-generation descendant. They trained our key technical staff and oversaw production for half a year. The buns have been a staple at Jinjinle Restaurant for fifteen years, receiving widespread praise from diners. Many visitors come specifically for them. Over time, the variety has gradually expanded to meet the preferences of guests at different levels…
Horse Head Crispy Fish, a specialty of Handan, is made from small crucian carp from the Fuyang River through meticulous cooking. The fish retains its shape, with tender, snow-white flesh and a delicious taste. It is especially suitable for the elderly and young children. Recognized as one of Handan’s top ten famous snacks, it is a renowned local delicacy across Central China. As early as the Wei and Jin dynasties, it was listed as a tribute. …
"Ermao Braised Chicken" was first created around 1809. Because the founder, being of low social status at the time, was not addressed by his real name but instead by his nickname "Ermao" (literally "Second Fur"), the braised chicken he made also came to be known as "Ermao Braised Chicken." Legend has it that during the imperial examinations for civil and military officials, the scholars, local officials, and wealthy merchants all loved his braised chicken and praised it endlessly. Since then, the fame of "Ermao Braised Chicken" has spread far and wide, growing more renowned with time, and it now ranks first among Handan’s "Eight Famous Local Delicacies." Though "Ermao" was originally a derogatory nickname, "Ermao Braised Chicken" has become a term denoting a premium and delicious food.
The Zhao Wang Immortal Peach is produced in Nanbao Township, Handan County, Handan City, Hebei Province. Its origin lies in the suburbs of Handan on the southern Hebei Plain. The area enjoys convenient transportation, fresh air, mild climate, fertile soil, abundant produce, and superior water conservancy conditions. With 18,000 mu of current orchard and fruit cultivation area, it is honored as the “Hometown of Fruits and Woods.” In 2002, it was recognized as a specialized high-quality peach production township in Hebei Province. The Zhao Wang Immortal Peach series varieties were carefully selected from numerous superior strains by technical personnel with rich theoretical and practical experience in fruit production research, under the guidance of municipal and county-level fruit experts.
Héluò: Made from a mixture of red potato flour and wheat flour, pressed through a special utensil. It has an attractive appearance, unique flavor, comforting texture, and is suitable for all ages. …
The straw weaving of Daming County is crafted from natural, high-quality materials such as wheat stalks, which undergo over ten intricate processes including careful selection, stalk extraction, soaking, and braiding. Through the ingenious design of technicians and the meticulous workmanship of artisans, a variety of products are created—such as white, flexible, and glossy straw hats, baskets, boxes, mats, and floor...
Daming peanuts have a production scale of 520,000 mu, with a total output of 130,000 tons, a total output value of 260 million yuan, accounting for 13% of the county's total agricultural output value, and generating profits and taxes of 12 million yuan. The industry covers a total of 70,000 farming households, includes 6 processing enterprises, and has reached a significant scale...
Mutton stewed san (pronounced "sá" by the local Hui people) is a traditional breakfast dish of the Hui ethnic group in Daming County. It consists of thick, oily "wheat kernels" simmered until rich and poured over a mutton-based stew. This mixture is then soaked into steamed buns or baked flatbreads, resulting in a deeply aromatic and exceptionally savory flavor. It is available for sale every autumn but stops being sold once summer arrives. …
“Guo Ba Shaobing” has a long history. Its founder, Guo Zhizhong, was originally from Da Han Dao Village west of Daming County. He once traveled to Beijing (then known as Shuntian Prefecture) to learn the craft. In the 21st year of the Guangxu reign of the Qing Dynasty, or 1887, he returned to Daming and opened a shop in the county town to make and sell shaobing. Having learned the trade in Shuntian Prefecture, he chose the character “Tian” (Heaven) as the first part of his shop’s name…
The small stone mill sesame oil of Daming County first appeared in the fourth year of the Guangxu reign during the Qing Dynasty (1878). The first producer was Yang Diankui, a Hui Muslim from Nanguan. He switched from trading in textiles to making sesame oil. At that time, he invited an oil-milling master from Dongchang Prefecture in Shandong. Together, they opened a small stone mill sesame oil workshop on West Street in the inner city of Daming (opposite the entrance to Yangshi Street)...
Hujiawan Cucumbers: Grown in Hujiawan Village, these cucumbers typically produce three fruits per leaf axil, earning them the nickname “Three-in-the-Leaf.” The product features a bright green color, uniform thickness, thin skin, tender flesh, spines all over, and a crisp, delicious taste. These cucumbers were first introduced from Wenzhang County, Shandong Province as early as the Wanli era of the Ming Dynasty, and have been cultivated here for over 400 years. …
Produced in Daming, Hebei. Generally around mid-September, fresh, well-shaped, and uniformly sized jujubes are selected as raw materials. Rotten, soft, worm-eaten, underripe, or diseased fruits are removed. The selected jujubes are briefly boiled in hot water, then taken out and soaked in clean cold water. Once the fruit develops patterns, it is drained and dried on reed mats to remove moisture, followed by roasting and smoking...
Produced in Daming, Hebei. It is primarily made from fresh pork thigh, rib, buttock, and loin meat, mostly lean; the casing is thoroughly washed and cleaned pig intestine. Ingredients include shiluozi, cardamom, flavoring essence, refined salt, sugar, pure sorghum liquor, and aged soy sauce. The meat is first cleaned to remove blood, then diced and mixed with various seasonings...
The Yichuanling variety ripens from late May to early June. The fruit is bell-shaped, growing in clusters on the branches. It has a round, flat top, with no central depression, and a prominent suture line. The skin is light yellow with a purplish-red blush on the sun-exposed side, thin with little fuzz, and easy to peel. The flesh is yellowish-white, fine-textured, juicy, with little fiber, mildly acidic, and aromatic. The Hongxing (Red Apricot) variety ripens in early June…
Zhao King Liquor is a specialty of Hanshan District, Handan City, Hebei Province. Zhao King Liquor adheres to the secret brewing techniques of the royal Zhao state, utilizing a 3,000-year-old original microbial colony passed down through the ancient Fuh River route, and is meticulously crafted using modern technology. The Zhao state has a long and sophisticated history of liquor-making. Successive Zhao kings regarded brewing as a national treasure, gathering master brewers from across the land, personally overseeing production, and appointing chief...
“Minguan Smoked Sausage,” also known as Donkey Meat Sausage, is a specialty of Linminguan in Yongnian County, Handan, Hebei Province. Its casing has a chestnut color, shiny and translucent, and its flavor is fragrant, delicious, rich yet not greasy—truly unique. Donkey Meat Sausage has a history of over 100 years. Legend has it that during the late Qing Dynasty, locust plagues and droughts struck the southeastern part of Shanxi...
The Linmingguan brand donkey meat sausage, a specialty of Yongnian, originated in the late Qing Dynasty and has a history of nearly a hundred years. As a traditional snack passed down to this day, it is a regional delicacy of Yongnian County in Hebei Province. Donkey meat is esteemed as a premium ingredient for its high quality and delicious taste. Yongnian’s “donkey meat sausage” is made from finely chopped premium donkey meat, mixed with mung bean starch, roasted sesame oil…
The Beiyancun Rice Sheet processing factory has a history of over 500 years. The rice sheets produced here are round as jade plates, thin as cicada wings, crystal clear, and adorned with undulating patterns. Once soaked in water, they become like a piece of plain cloth—white, soft, smooth, and translucent. Held in your hand, they seem to wiggle softly; sliced into fine strips and seasoned, just one bite...
The production scale covers 40,000 hectares, with a total output of 2 million tons, a total output value of 1.9 billion yuan, accounting for 56% of the county’s total agricultural output value. The profit and tax amount to 500,000 yuan, benefiting a total of 72,000 farming households. There are over 100 processing enterprises...