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Home → China Travel Guide → Chengde Travel Guide → Chengde Dining
Chengde Dining
Everywhere in China you will find the most delicious little snacks, so is Chengde. The local food in Chengde has a long and interesting history, especially passing down from Qing Dynasty. After the achievement of Chengde Summer Resort, the cooking culture of both royal and folk converged in Chengde. Gradually, it came to being its own feature after and amalgamation of a diversity of other diet and an innovation of new tasts. Some specialties are introduced as follows.
Qiaomian Helou
Chengde Qiaomian Helou, Beijing Chenmian and Shanxi Pared Noodles are named Three Matchless Pieces in northward. Qianmian is the traditional crop of Chengde, divided into White Qiaomian and Black Qiaomian. The course of action as follows: Firstly, mix Qiaomian and light buck, then put the paste into a special tool named Helouchuang in Chinese, press it into shape of strip, finally boil it in the pot. The noodle is slip, and chewy. Plusing garlic powder, balm, vinegar, the taste is more delicious.
Wantuo
Wantuo is a kind of common snack of Chengde, having the similitude shape with Beijing Clysis. Mix Qiaomian and pig blood, boil into paste, after cool, chop in thin triangle and fry. When edibling, assisting with gingeli catsup, garlic, mature vinegar, salt etc.
The game Eight Immortals in Boiler
“Eight Immortals” don’t refer to eight kinds materials, just a mix of several materials including roe meat, pheasant, bamboo shoot, green pepper and so on. They are all steamed in the pan together. when cooked, the soup is fresh, the meat is crisp and soft with full-bodied taste.
Yutu Lotus Leaf Chicken
Rooted from “begger’s chicken”, the process of it is similar with the “begger’s chicken”. After viscerating and washing clean, wrap the chicken with lotus leaf, then paste it with mud. Through burning on the fire, pitch the mud, the feather falling off following. The taste of the chicken is really fresh, especially the tasteless, faint fragrance of lotus leaf, a long lasting aftertaking.
Nansha Cake
Nansha Cake is made with flour, white sugar, vegetable oil, clover, peach core, melon seeds, etc. In Qing Dynasty, the emperors asked the chefs to make immense amount of cakes to supply maharaja of Mongolia as food for its convenient for taking. Now most of the restaurant offer Nansha Cake, which has been a kind of prevalent food.
Rose Cake
Rose Cake is the masterpiece of the Chief cooked for Emperor Qianlong, which is right to Qianlong’s taste. Making use of the rose supplied by Chengde Summer Resort, mixed with flour, white sugar, vegetable oil, balm assisting with peach core, melon seeds and so on. Less greasy, more fragrant, sweet and crisp.
Here is only for Questions and Answers. ( For anyone who wants to have an enquiry or tour booking, please fill in our Online Enquiry. )
Chengde Dining
Everywhere in China you will find the most delicious little snacks, so is Chengde. The local food in Chengde has a long and interesting history, especially passing down from Qing Dynasty. After the achievement of Chengde Summer Resort, the cooking culture of both royal and folk converged in Chengde. Gradually, it came to being its own feature after and amalgamation of a diversity of other diet and an innovation of new tasts. Some specialties are introduced as follows.
| Local Cuisines |
Qiaomian Helou
Chengde Qiaomian Helou, Beijing Chenmian and Shanxi Pared Noodles are named Three Matchless Pieces in northward. Qianmian is the traditional crop of Chengde, divided into White Qiaomian and Black Qiaomian. The course of action as follows: Firstly, mix Qiaomian and light buck, then put the paste into a special tool named Helouchuang in Chinese, press it into shape of strip, finally boil it in the pot. The noodle is slip, and chewy. Plusing garlic powder, balm, vinegar, the taste is more delicious.
Wantuo
Wantuo is a kind of common snack of Chengde, having the similitude shape with Beijing Clysis. Mix Qiaomian and pig blood, boil into paste, after cool, chop in thin triangle and fry. When edibling, assisting with gingeli catsup, garlic, mature vinegar, salt etc.
The game Eight Immortals in Boiler
“Eight Immortals” don’t refer to eight kinds materials, just a mix of several materials including roe meat, pheasant, bamboo shoot, green pepper and so on. They are all steamed in the pan together. when cooked, the soup is fresh, the meat is crisp and soft with full-bodied taste.
Yutu Lotus Leaf Chicken
Rooted from “begger’s chicken”, the process of it is similar with the “begger’s chicken”. After viscerating and washing clean, wrap the chicken with lotus leaf, then paste it with mud. Through burning on the fire, pitch the mud, the feather falling off following. The taste of the chicken is really fresh, especially the tasteless, faint fragrance of lotus leaf, a long lasting aftertaking.
Nansha Cake
Nansha Cake is made with flour, white sugar, vegetable oil, clover, peach core, melon seeds, etc. In Qing Dynasty, the emperors asked the chefs to make immense amount of cakes to supply maharaja of Mongolia as food for its convenient for taking. Now most of the restaurant offer Nansha Cake, which has been a kind of prevalent food.
Rose Cake
Rose Cake is the masterpiece of the Chief cooked for Emperor Qianlong, which is right to Qianlong’s taste. Making use of the rose supplied by Chengde Summer Resort, mixed with flour, white sugar, vegetable oil, balm assisting with peach core, melon seeds and so on. Less greasy, more fragrant, sweet and crisp.
| Chengde Unique Restaurants |
| Questions & Answers: |
Here is only for Questions and Answers. ( For anyone who wants to have an enquiry or tour booking, please fill in our Online Enquiry. )
