What is the most famous thing in Baoding?

I only know how to roast donkey meat on fire: As the saying goes, dragon meat is in the sky and donkey meat is on the ground. This shows the status of donkey meat. What you often see when walking on the streets of Cangzhou is the Hejian donkey meat roasted on fire. After being stewed slowly and carefully, the chefs’ ingredients are added. Then the biscuits are divided into two, and the donkey meat is sliced ??and mixed with the ingredients. Enjoy it slowly. . Remember to try it when you come to Cangzhou. No need to look for it, you will find it wherever you go. Donkey meat barbecue is a famous delicacy in Baoding. It uses small donkey meat with moderate fatness and tenderness. It is carefully processed and paired with freshly baked, crispy and soft fire-roasted meat. It tastes endless aftertaste. Huaimao Pickles, Huaimao Pickles, are delicious and delicious. Baoding Huaimao Pickles has a production history of more than 300 years. Huaimao Pickles Shop was originally located on Baoding West Street. It was named after a lush ancient Sophora japonica tree at the door. Huaimao pickles have a long history. According to research, in the 29th year of the reign of Emperor Guangxu of the Qing Dynasty (1903 AD), Empress Dowager Cixi took Emperor Guangxu to the Qing Xiling to worship their ancestors, and they stayed in Baoding. Local officials presented Huaimao pickles to the Empress Dowager Cixi. After tasting it, she was very satisfied and named it "Taiping cuisine". Three years later, the Beijing-Hankou Railway was fully opened to traffic. The number of merchants increased and transportation was convenient. The production of pickles increased dramatically and a large number of pickles were sold far away. By the early years of the Republic of China, Baoding's pickle industry had grown to more than 40 companies with more than 80 products. Huaimao pickles use many years of traditional craftsmanship to carefully select and select raw materials according to the season. The purchased radishes, water chestnuts, peppers, chive flowers, garlic, spring sprouts, lettuce, etc. must be kept fresh and tender and meet quality requirements. In terms of production, the raw materials are processed and washed first, and then marinated in the prepared soup. Then soak the pickled vegetable embryos in cold water and squeeze to remove the water. Then cut it into different patterns, put it into white cloth bags according to the variety, put it in a vat and marinate it again with Baoding's special noodle sauce. After a certain period of time, the pickles will be mature. Sugar garlic, sugar garlic paste, pickled cucumber, shrimp oil side dishes, etc. are the famous products among Huaimao pickles. Over the years, Huaimao pickles have been fragrant, salty, sweet, sour, spicy, tender and crispy, with complete taste, rich nutrition and unique flavor. Huaimao pickles won the Quality Product Award of the Ministry of Commerce in April 1983, and the Hebei Province Quality Product Award in October of the same year. They are not only sold throughout the country, but also exported to Japan, Hong Kong and Macao, and are very popular among people. Wash a certain part of pork with running water and cook it in boiling water. The heat should be very strong. The fat meat should be crisp but not raw, and the lean meat should be rotten but not firewood. When cooking, remove the foam and oil, and add ten pieces of pork. Several seasonings, simmered until cooked. It tastes fragrant but not greasy, clear but not bland. The white meat is grilled with lean meat, pork tripe, fatty intestines, pig kicks, tofu soaked, and vegetarian meatballs. It is also served with pickled garlic, cucumber strips, green onions and other small ingredients and noodle sauce, one of Baoding's three treasures. It tastes delicious. It is delicious. The biggest feature is that it can be eaten three times a day, including meat, soup and staple food. The best feeling is that it has five flavors, and different ingredients have different tastes. Majia Lao Chicken Shop’s Halal Braised Chicken The Halal Braised Chicken from Majia Lao Chicken Shop in Baoding City is bright in color and beautiful in shape, with tender meat and crispy bones, soft but not rotten, and mellow taste. It is famous and popular among the people. It is one of the local famous products. . The braised chicken at Majia Lao Chicken Shop is made from well-selected ingredients and carefully processed. The ingredients must be live chickens that are plump in shape and have fat meat, and must be slaughtered according to the customs of the Hui people, which is called "slaughtering fresh, cooking fresh, and selling fresh." "Fresh". Before putting the raw chicken into the pot, use tweezers to pluck out all the feathers that have not been blanched. When cooking the chicken, in addition to adding onions, garlic, ginger, pepper, aniseed, cinnamon, angelica, fennel, etc. in the prescribed proportions, Add homemade five-spice powder (containing amomum villosum, cardamom, cinnamon and other precious traditional Chinese medicines). The cooked chicken is inserted into the mouth with one wing, one wing is nestled toward the rear, and two claws are inserted into the chamber. The entire appearance is pipa-shaped, plump and beautiful. Majia Laoji Pu discovered the importance of old chicken soup through practice. The soup contains countless chicken essences and is rich in nutrients. Because the nutrients in the chicken soup have reached saturation, adding water to boil the chicken can preserve the nutrients of the processed chicken as much as possible. This is the reason why the braised chicken at Jia Lao Chicken Shop has a strong and fragrant flavor and maintains the traditional unique flavor.