What Delicious Food Can You Taste in Cangzhou?

Anyone who has tried sheep intestines in Cangzhou shares a similar experience. The first time you eat it, you keep your eyes closed, afraid of the muttony smell. The second time, you squint your eyes to savour the flavour. The third time, you open your eyes wide, totally indulging in the delicacy. It is truly addictive, and people grow fonder of it with every bite.

Sheep intestines are most popular in winter. Vendors usually push small carts, which are always surrounded by crowds of diners. Unlike most snacks sold in shops or restaurants elsewhere, this local treat is enjoyed right beside the street carts.

The donkey meat burger originated in Changfeng Town, Renqiu. It first appeared in the late Qing Dynasty and gained nationwide fame in the early Republic of China era.

A grand temple fair is held in Changfeng Town every April. Thousands of pilgrims come to burn incense and pray at the Niangniang Temple (also known as the Beamless Pavilion). Merchants and folk artists also gather here to do business and perform, making the fair bustling with activity. When hungry, visitors would buy hot crispy buns stuffed with tender donkey meat. Crispy on the outside, soft inside, savoury yet not greasy, the burger boasts a unique flavour and soon became a great favourite. For over a century, the renowned Changfeng Donkey Meat Burger has remained a beloved local delicacy.

The preparation of Hejian smoked pork generally falls into three steps: ingredient preparation, boiling and smoking.

For ingredients, select 50 kilograms of Grade II pork with about 2.5-centimetre-thick fat, and cut it into large cubes around 13 centimetres square and 4 centimetres thick. Seasonings for the broth include star anise, Chinese prickly ash, fennel, cinnamon, clove and amomum tsao-ko. Scallions, ginger, garlic and sweet flour paste are also prepared in advance.

When boiling the meat, place pork loin at the bottom and layer other pork pieces with skin on top. Add 1 kilogram of scallions, 250 grams of garlic and an appropriate amount of salt, then pour in water to fully submerge the meat. Bring the water to a simmer over low heat, then add sweet flour paste, dark soybean paste, fermented bean curd, soy sauce and vinegar.

He Le, also known as He Lou, is a traditional noodle. Mix pea flour, oat flour, buckwheat flour or other mixed bean flours with water to make soft dough. Then push the dough through a wooden or metal He Le press with round holes to form thin noodle strips. These noodles are thicker than regular ones, yet firm and chewy. They are cooked and served in much the same way as common noodles.

Huanghua sesame cakes are available in savoury and sweet flavours, and their crisp texture is the key to their taste.

To make them, mix 500 grams of cooking oil with 1 kilogram of flour, and add salt or white sugar to make crisp pastry. Next, combine plain flour and fermented dough at a ratio of 8:1, add water and knead into wrapper dough. Wrap the crisp pastry with the wrapper dough, divide the dough into small pieces and shape them into peach forms. Sprinkle sesame seeds on the surface, press them flat into round or square shapes, and bake in an oven. Salted ones are savoury crisp cakes, while sugared ones are sweet crisp cakes. Both taste refreshing with a satisfying crispness.

Botou traditional tofu has a distinctive cooking method. Tofu pudding is quick to make, while this traditional tofu requires elaborate craftsmanship and is regarded as a premium treat.

The biggest difference lies in the soup. Tofu pudding is usually served with simple soy sauce broth, whereas the soup for traditional tofu is carefully simmered with a variety of seasonings. The finished tofu is pure white, tender but firm. The broth is clear and flavourful, with rich oil aroma yet no greasiness. It gives off an inviting fragrance, with a hint of meat flavour without any fishiness, and mild spiciness that does not sting the throat.

With a history of more than a hundred years, crispy sesame buns are a classic local snack. Golden in colour with countless thin layered crusts, they are crispy all the way through and suit people of all ages. Sealed in bags, they can be stored for a long time without going stale, tasting just as fresh as newly baked ones.

The production follows strict procedures. The flour needs to be fermented, and lukewarm water is recommended for dough mixing in autumn and winter. Sprinkle Chinese prickly ash, salt and fennel seeds over the water-mixed dough and oil-mixed dough, then fold and roll the dough repeatedly. Roll it into round cakes the size of a tea bowl, and bake slowly in a special hanging oven. The heat must be evenly distributed both on the top and bottom, with a proper temperature inside the oven.

Wondering how locals eat lamb bones? Come to Cangzhou and experience this unique way of dining, which will surely whet your appetite.

Two large plates of lamb bones are served, including spinal bones, tail bones and ribs. Each plate weighs around two to two and a half kilograms, with the bones turning dark yellow after cooking. Locals hold the bones with both hands, stand in a stable stance, lean forward and bite directly at the bones.

As the saying goes, enjoy hearty meat and strong wine to the fullest, and this is exactly how people savour lamb bones here. There is only a little meat left on the bones, which takes effort to reach. Yet one gentle bite lets the tender meat melt in your mouth, releasing an amazing flavour. After eating the meat, pull the bones apart slightly to reveal the creamy marrow inside.

Li Wenhuan Braised Chicken from Lianzhen, Dongguang, has a history of over a century. The product range includes vacuum-packed braised chickens in 500g, 600g and 800g portions, fresh braised chickens sold by weight, as well as chicken feet, chicken wings and chicken gizzards.

It features delicious taste, low fat, low calorie and a long shelf life. Famous both at home and abroad for its unique cooking skills, attractive appearance, tender meat that falls easily off the bones and rich nutrition, Lianzhen Braised Chicken is a signature specialty of Lianzhen Town, Dongguang County, Cangzhou, Hebei Province. Every diner speaks highly of this delicacy