A wooden tray is stacked with donkey-meat flatbread sandwiches as a hand lifts one, bowls beside it hold braised fish and shrimp with lotus root, a clay pot in front stews chicken with red dates, and green hills rise from a sea of clouds.
Shandong Cuisine
Sichuan Cuisine
Cantonese Cuisine
Jiangsu Cuisine
Fujian Cuisine
Zhejiang Cuisine
Hunan Cuisine
Anhui Cuisine
Shanghai Cuisine
Beijing-Tianjin Cuisine
Northeastern Cuisine
Northwestern Cuisine
Yunnan-Guizhou Cuisine
Henan Cuisine
Hubei Cuisine
Jiangxi Cuisine
Shanxi Cuisine
Taiwanese Cuisine
Guangxi Cuisine
Hainan Cuisine
Halal Cuisine
Mongolian Cuisine
Tibetan Cuisine
Xinjiang Cuisine
Ethnic Korean Cuisine of China
Overseas Chinese Cuisine
Hebei CuisineHebei Cuisine
Flavours of Yan and Zhao
Introduction
The regional cooking of Hebei, with donkey-meat huoshao, hotpot chicken and the fish of Baiyangdian Lake.
Hebei cuisine is the regional cooking of Hebei, with Baoding, Cangzhou and other places each having typical dishes; the regional cooking of Beijing and Tianjin is covered under Beijing-Tianjin Cuisine. Around Baiyangdian Lake there is a whole-fish banquet of nineteen dishes using fish, shrimp, lotus root and duck. The craft of Zhili official-household cooking in Baoding appears with the Zhili Viceroy's Office Museum on a food-tourism route of the Ministry of Culture and Tourism. Donkey-meat huoshao is centred on Baoding and Xushui and is said to go back to the Song, while Qing county in Cangzhou, on the Grand Canal, has a hotpot chicken that a local elder dates back more than a century.