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Hebei

Hebei, surrounding Beijing in northern China, is a sprawling province of steel mills, coal mines, and Shijiazhuang, its industrial capital, though it’s also home to historic Chengde’s Summer Palace. The Great Wall winds through its rugged north, drawing tourists, while its plains feed China with wheat and cotton. Air pollution from heavy industry contrasts with its cultural legacy, like the Zhaozhou Bridge. Hebei’s role as Beijing’s buffer shapes its gritty, utilitarian vibe.

Hebei

Featured Dishes from Hebei

Changcheng bolo bing

Changcheng bolo bing

Bolo leaf, flour and starch cake

Deep fried grapes

Deep fried grapes

Battered and fried grapes

Fresh rose cake

Fresh rose cake

Small baked cakes with a fresh rose petal filling

Hu dou gao

Hu dou gao

Mahua

Mahua

Mahua or Fried Dough Twist is a Chinese dough twist that is fried in peanut oil. It has a shiny and golden look. It is prepared in various ways with different flavors, which range from sweet to spicy, and usually has a dense and crisp texture. The origin of Mahua can be traced back to thousands of years ago. Many places have a tradition of eating Mahua, and Mahua is considered a signature food of the northern Chinese city of Tianjin. According to legend, Mahua originated two thousand years ago. At that time, people celebrated a three-day festival in which they were not allowed to use fire. The lack of access to fire meant that people were unable to cook during the festival. In order to eat, people needed to prepare food that did not spoil easily, before the festival. Thus, the original form of Mahua, which is fried dough with honey, was invented. Because the original Mahua could be kept fresh for a long time, it was a good snack for the festival. In another tale of the origin of Mahua, Mahua was created to curse the hateful scorpion. At that time, the wild scorpions were bothering people. For revenge, people twisted wheat dough into the shape of the scorpion's tail, then fried and ate it.

Nansha cake

Nansha cake

Pan-fried cakes filled with red bean paste, hawthorn, dried fruit and nuts

Qizi sesame seed cake

Qizi sesame seed cake

Sesame seed cake

Almond tea

Almond tea

Apricot kernel tea

Baiyu jipu

Baiyu jipu

Sautéed tender chicken breast, serve with green bell peppers and carrots

Baked wheaten cake with boiled pork

Baked wheaten cake with boiled pork

Pork soup served with baked wheaten cakes

Baozi

Baozi

Baozi , or simply bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed. They are a variation of mantou from Northern China. Baozi are popular throughout China and have even made their way into the cuisines of many other countries through the Chinese diaspora. Written records from the Song dynasty show the term baozi in use for filled buns. Prior to the Northern Song dynasty (960–1279), the word mantou was used for both filled and unfilled buns. According to legend, the filled baozi is a variation of manta invented by military strategist Zhuge Liang. Over time mantou came to indicate only unfilled buns in Mandarin and some varieties of Chinese, although the Wu Chinese languages continue to use mantou to refer to both filled and unfilled buns.[citation needed]

Beggar's pheasant

Beggar's pheasant

Pheasant stuffed with a savory mixture often containing pork or sausage, wrapped in clay or lotus leaves, and baked

Braised cabbage with chestnuts

Braised cabbage with chestnuts

Braised caterpillar mushrooms and pork elbows

Braised caterpillar mushrooms and pork elbows

Braised chub with fermented bean curd

Braised chub with fermented bean curd

Braised plaice

Braised plaice

Plaice is a common name for a group of flatfish that comprises four species: the European, American, Alaskan and scale-eye plaice. Commercially, the most important plaice is the European. The principal commercial flatfish in Europe, it is also widely fished recreationally, has potential as an aquaculture species, and is kept as an aquarium fish. The American plaice is also commercially important. The term plaice comes from the 14th-century Anglo-French plais. This in turn comes from the late Latin platessa, meaning flatfish, which originated from the Ancient Greek platys, meaning broad.

Braised pork and chestnuts

Braised pork and chestnuts

Chang style prawns

Chang style prawns

Roasted Beidaihe prawns

Chaogan

Chaogan

Chaogan is a Chinese dish which is especially famous in Beijing. Chaogan is prepared from pork liver, pork intestine and starch, seasoning with garlic, vinegar and soy sauce. Chaogan is traditionally served with mantou buns. There is a belief that chaogan was invented in Huixianju restaurant (会仙居), Beijing during the Qing Dynasty.

Chicken stewed with chestnuts

Chicken stewed with chestnuts

Chinese chicken with chestnuts is a comforting dish that typically combines tender chicken pieces with roasted chestnuts and often includes ingredients like ginger, garlic, and soy sauce for flavor. It's a popular recipe in Chinese cuisine, known for its rich taste and is often served with rice.

Crab

Crab

Crabs are decapod crustaceans of the infraorder Brachyura , which typically have a very short projecting tail-like abdomen, usually hidden entirely under the thorax.[a] They live in all the world's oceans, in freshwater, and on land. They are generally covered with a thick exoskeleton. They generally have five pairs of legs, and they have pincer claws on the ends of the frontmost pair. They first appeared during the Jurassic period, around 200 million years ago. Crabs are generally covered with a thick exoskeleton, composed primarily of highly mineralized chitin. Behind their pair of chelae (claws) are six walking legs and then two swimming legs. The crab breathes through gills on its underside; gills must be at least moist to work.

Deep fried chicken legs

Deep fried chicken legs

Deep fried pancake made with green beans

Deep fried pancake made with green beans

Deep fried prawns

Deep fried prawns

Fish

Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Fish has been an important dietary source of protein and other nutrients. The English language does not have a special culinary name for food prepared from fish like with other animals , or as in other languages (such as Spanish pez vs. pescado). In culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans, and echinoderms; more expansively, seafood covers both fish and other marine life used as food. Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). In per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. The expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.

Fried brake ferns and shredded pork

Fried brake ferns and shredded pork

Fried brake ferns and shredded pork are likely dishes that could be found in Hebei cuisine, which emphasizes fresh ingredients and savory flavors. The combination of these ingredients may reflect local cooking techniques and the use of seasonal produce.

Fried pheasant slices

Fried pheasant slices

Seasoned and fried slices of pheasant meat

Gaidaorou

Gaidaorou

Fried pieces of pork and bamboo shaped into a pyramid

Game hot pot

Game hot pot

Hot pot with pheasant, deer, chicken, duck, rabbit, quail, seafood

Jing jiang rou si

Jing jiang rou si

Jingjiang rousi , or sauteed shredded pork in sweet bean sauce, is a traditional dish in Beijing. Its main ingredient is pork tenderloin, which is stir-fried with soya paste or sweet soya paste for flavour. The dish is served with shredded leek (only using its white stalk) and doupi (dried tofu layer) to wrap. A vegetarian variant uses fried tofu puffs in place of pork. It may be prepared and consumed wrapped in doupi, or rarely with bing. Some versions are prepared using hoisin sauce.

Lilies and sliced pork

Lilies and sliced pork

Lilies, particularly lily bulbs and dried lily flowers, are commonly used in Chinese cuisine, including dishes with sliced pork. They add a unique texture and flavor, making them a popular ingredient in soups and stir-fries.

Lion-shaped fish

Lion-shaped fish

Fried carp whose meat has been cut prior to frying in such a way that it flares out, looking something like a lion's mane

Lurou huoshao

Lurou huoshao

The donkey burger is a kind of sandwich commonly eaten in Baoding and Hejian, Hebei Province, China, where it is considered a local specialty, though it may also be found in other parts of China, particularly in northeastern China. Chopped or shredded donkey meat or offal is placed within a huǒshāo or shao bing, a roasted, semi-flaky bread pocket, and eaten as a snack or as part of a meal. Hejian style typically serves the meat cold in a warm huoshao while Baoding style serves the meat hot, they both often include green chili-pepper and cilantro leaves. Donkey burger is a popular street food and can also be found on the menus of high-end restaurants. A well-known saying, especially in Baoding (and elsewhere in Hebei province), is "In Heaven there is dragon meat, on Earth there is donkey meat" (天上龙肉，地上驴肉). Donkey burgers have two styles: Baoding style and Hejian style. Baoding style uses round huoshao, while Hejian style uses rectangular huoshao. Also, the inside donkey burgers are different: Baoding style serves hot meat, while Hejian style serves cold meat.

Lurou huoshao

Lurou huoshao

The donkey burger is a kind of sandwich commonly eaten in Baoding and Hejian, Hebei Province, China, where it is considered a local specialty, though it may also be found in other parts of China, particularly in northeastern China. Chopped or shredded donkey meat or offal is placed within a huǒshāo or shao bing, a roasted, semi-flaky bread pocket, and eaten as a snack or as part of a meal. Hejian style typically serves the meat cold in a warm huoshao while Baoding style serves the meat hot, they both often include green chili-pepper and cilantro leaves. Donkey burger is a popular street food and can also be found on the menus of high-end restaurants. A well-known saying, especially in Baoding (and elsewhere in Hebei province), is "In Heaven there is dragon meat, on Earth there is donkey meat" (天上龙肉，地上驴肉). Donkey burgers have two styles: Baoding style and Hejian style. Baoding style uses round huoshao, while Hejian style uses rectangular huoshao. Also, the inside donkey burgers are different: Baoding style serves hot meat, while Hejian style serves cold meat.

Menbing

Menbing

Braised shredded baked bread

Motley noodles

Motley noodles

Mutton

Mutton

Lamb and mutton, collectively sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat. At various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.

Paji

Paji

Hui braised chicken

Pot-stewed chicken

Pot-stewed chicken

Ma jia lao ji pu lu ji, is a famous braised chicken dish from Hebei, China, known for its rich, savory flavor achieved through a special braising technique. The chicken is marinated and cooked slowly to ensure the meat is tender and infused with the complex flavors of the braising liquid.

Quick-fried crabs

Quick-fried crabs

Roast whole deer

Roast whole deer

Scalloped pork kidneys and wolfberry

Scalloped pork kidneys and wolfberry

Wolfberry kidney flowers is a distinctive Hebei dish where pork kidney is sliced and stir-fried with goji berries (wolfberries). The dish combines the tender, slightly gamey texture of the kidney with the sweet, health-enhancing properties of goji berries, resulting in a flavorful and nutritious meal.

Sea crabs

Sea crabs

Seafood

Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs , crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). Historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in Asia. Seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. Semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism.

Sesame lamb

Sesame lamb

Fried sesame seed lamb

Shrimp

Shrimp

A shrimp or shrimps (UK)) is a crustacean (a form of shellfish) with an elongated body and a primarily swimming mode of locomotion – typically belonging to the Caridea or Dendrobranchiata of the order Decapoda, although some crustaceans outside of this order are also referred to as "shrimp". More narrow definitions may be restricted to Caridea, to smaller species of either group or to only the marine species. Under a broader definition, shrimp may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (abdomens), long whiskers (antennae), and slender legs. Any small crustacean which resembles a shrimp tends to be called one. They swim forward by paddling with swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks with the tail driving them backwards very quickly. Crabs and lobsters have strong walking legs, whereas shrimp have thin, fragile legs which they use primarily for perching.

Steamed crab in broth

Steamed crab in broth

Steamed lake crab from Hebei, China is a dish that showcases the freshness of local crabs. The crabs are simply steamed with minimal seasoning, often just a touch of ginger and scallion, to highlight the natural sweetness and delicate flavor of the crab meat.

Stewed sliced fish in sauce

Stewed sliced fish in sauce

Seasoned and deep-fried carp

Stewed soft shelled turtle

Stewed soft shelled turtle

Turtle stewed with pork, ham and bamboo shoots

Stir fried conch

Stir fried conch

Stir frying is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique. Wok frying may have been used as early as the Han dynasty (206 BC – 220 AD) for drying grain, not for cooking. It was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. However, there is research indicating that metal woks and stir-frying of dishes were already popular in the Song dynasty (960–1279), and stir-frying as a cooking technique is mentioned in the 6th-century AD Qimin Yaoshu. Stir frying has been recommended as a healthy and appealing method of preparing vegetables, meats, and fish, provided calories are kept at a reasonable level.

Sweet and sour carp

Sweet and sour carp

Sweet and sour is a generic term that encompasses many styles of sauce, cuisine, and cooking methods. It is commonly used in East Asia and Southeast Asia and has been used in England since the Middle Ages. Sweet and sour sauce remains popular in Asian and Western cuisines. Sweet and sour dishes, sauces, and cooking methods have a long history in China. One of the earliest recordings of sweet and sour may come from Shaowei Yanshi Dan , a menu of the food served in Tang dynasty (618–907) "Shaowei banquet" festivals written in 708. It included many sweet and sour adjacent dishes and recorded that they were invented by Chancellor Wei Juyuan under Emperor Zhongzong of Tang when he hosted the Emperor at his house. Some authors say that the original sweet and sour sauce (traditional Chinese: 糖醋醬; simplified Chinese: 糖醋酱; pinyin: tángcùjiàng) came from the Chinese province of Henan, but the sauce in this area is a light vinegar and sugar mixture not resembling what most people, including the Chinese, would call sweet and sour. Many places in China use a sweet and sour sauce as a dipping sauce for fish and meat rather than in cooking, as is common in Westernized Chinese cuisine. This style of using sauces is popular amongst Chinese who tie certain sauces to particular meats such as chili and soy for shrimp and vinegar and garlic for goose. There are, however, some dishes, such as the Cantonese sweet and sour pork or loong har kow (sweet and sour lobster balls), in which the meat is cooked and a sauce added to the wok before serving.

Sweet rice of the seeds of Job's tears

Sweet rice of the seeds of Job's tears

A traditional dessert where Job's tears (also known as coix seeds) are cooked with sweet rice to create a comforting, sweet porridge. It's often flavored with sugar or rock sugar, and sometimes includes additional ingredients like dried fruits or nuts for varied textures and flavors.

Three-taste flat fish

Three-taste flat fish

"Three ways of eating flounder," from Hebei, China, is a culinary technique where flounder is prepared in three distinct methods. The fish is commonly steamed, fried, and braised, each preparation highlighting different flavors and textures of the flounder to offer a comprehensive taste experience.

Tofu stewed with bean sprouts

Tofu stewed with bean sprouts

White dragon crossing the river

White dragon crossing the river

Stewed carp and scallops topped with egg white paste

Wild game

Wild game

Game or quarry is any wild animal hunted for animal products , for recreation ("sporting"), or for trophies. The species of animals hunted as game varies in different parts of the world and by different local jurisdictions, though most are terrestrial mammals and birds. Fish caught non-commercially (recreational fishing) are also referred to as game fish. The range of animal species hunted by humans varies in different parts of the world. This is influenced by climate, faunal diversity, popular taste and locally accepted views about what can or cannot be legitimately hunted. Sometimes a distinction is also made between varieties and breeds of a particular animal, such as wild turkey and domestic turkey. The flesh of the animal, when butchered for consumption, is often described as having a "gamey" flavour. This difference in taste can be attributed to the natural diet of the animal, which usually results in a lower fat content compared to domestic farm-raised animals. In some countries, game is classified, including legal classifications with respect to licenses required, as either "small game" or "large game". A single small game licence may cover all small game species and be subject to yearly bag limits. Large game are often subject to individual licensing where a separate permit is required for each individual animal taken (tags).

Bai yunzhang steamed bun with stuffing

Side, Snack, Appetizer

Bai yunzhang steamed bun with stuffing

Steamed buns filled with beef, vegetables

Baodu

Side, Snack, Appetizer

Baodu

Baodu is a halal tripe dish that is part of Beijing cuisine. It is traditionally prepared by the Muslim Hui people. It was first recorded in the Qing dynasty. There are many restaurants and street peddlers selling it in Beijing, such as Baodu Feng, a traditional and well-known restaurant established in 1881. Traditionally, customers at a baodu restaurant can order various different cuts of lamb or beef tripe to their liking.

Buckwheat noodles

Side, Snack, Appetizer

Buckwheat noodles

Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes. The most common noodles are those derived from either Chinese cuisine or Italian cuisine. Chinese noodles are known by a variety of different names, while Italian noodles are known as pasta.

Gang lu shaobing

Side, Snack, Appetizer

Gang lu shaobing

Square multi-layered pastry topped with sesame seeds

Gyoza

Side, Snack, Appetizer

Gyoza

Dumplings filled with minced meat, vegetables, typically pan-fried

Jiaozi

Side, Snack, Appetizer

Jiaozi

Jiaozi are a type of Chinese dumpling. Jiaozi typically consist of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Jiaozi can be boiled (shuǐjiǎo), steamed (zhēngjiǎo), pan-fried (jiānjiǎo), or deep-fried (zhàjiǎo), and are traditionally served with a black vinegar and sesame oil dip. They can also be served in a soup (tāng jiǎo). Jiaozi have great cultural significance within China. Jiaozi are one of the major dishes eaten during the Chinese New Year throughout northern China and eaten all year round in the northern provinces. Their resemblance to the gold and silver ingots (sycee) used in Imperial China has meant that they symbolize wealth and good fortune.

Lamb shabu

Side, Snack, Appetizer

Lamb shabu

Li Xian Ma Shan Yao

Side, Snack, Appetizer

Li Xian Ma Shan Yao

Yam (Dioscorea batatas decne) grown in Li County, Hebei, China

Luobo gao

Side, Snack, Appetizer

Luobo gao

Turnip fritter, a pan-fried cake stuffed with turnip

Mengheshang sausage

Side, Snack, Appetizer

Mengheshang sausage

Mr. Xiang bean curd

Side, Snack, Appetizer

Mr. Xiang bean curd

Fried tofu with a spice sauce made with onions, ginger, garlic

Songhua duck eggs

Side, Snack, Appetizer

Songhua duck eggs

Songhua duck eggs, also known as century eggs, are a type of preserved egg that originated in China, particularly in Hunan. They are made by preserving duck eggs in a mixture of clay, ash, salt, and quicklime, resulting in a unique flavor and appearance, often enjoyed in various dishes or as a side.

Steamed buns filled with mutton

Side, Snack, Appetizer

Steamed buns filled with mutton

Mutton buns from Hebei, China, are beloved for their hearty and flavorful filling. These buns are made with a soft, slightly sweet dough wrapped around a savory mixture of minced mutton, seasoned with spices like cumin and fennel, offering a delightful contrast between the tender meat and the fluffy bun.

Tofu nao

Side, Snack, Appetizer

Tofu nao

A dish where soft, delicate tofu is served in a warm, savory broth. It's often garnished with soy sauce, chili oil, vinegar, and various toppings like scallions, cilantro, and sometimes century egg or meat, providing a contrast of textures and flavors.

You mian wo wo

Side, Snack, Appetizer

You mian wo wo

Tube-shaped noodles