Local Cuisine
Hand-grilled lamb is a dish with the characteristics of Mongolian cuisine. The border of Zhangjiakou is close to the Inner Mongolia Autonomous Region.
Roasted whole lamb, also known as "whole lamb mat", originated from the nomadic people in Northwest China. It is a traditional Mongolian dish and a re
Steamed turbot is a traditional delicious steamed dish. You only need to marinate the turbot and put it on a plate to steam in a steamer, and then pou
Seafood is the business card of Qinhuangdao. The Pipi shrimp it produces is rich in nutrition and is a home-cooked dish on the dinner table of the loc
The raw ingredients of the grilled prawns are taken from the local area. The sea prawns produced in Beidaihe are carefully roasted and seasoned with a
Qinhuangdao is rich in seafood, and most of the diet is seafood. Different seafood categories have different cooking methods, usually steamed and frie
Duck soy bean is one of Tangshan's special delicacies. It is a dish with green beans, salted egg yolk and starch as the main ingredients. It is easy t
Reed chicken usually uses fattened hens as the main ingredient, served with cooking wine, soaked with shredded green onion and ginger, then deep-fried
Dry roasted fish is a favorite dish of Tangshan people. After cleaning the fish, marinate it with salt, sugar, scallions, ginger slices, etc., fry it
Shrimp paste is made from fresh black shrimp from Bohai Bay and fermented with salt. Its color is ruddy, its texture is delicate, and it tastes fragra