Local Snacks & Specialties of Dezhou

Dezhou Braised Chicken, Baodian Braised Donkey Meat, Zhangguan Steamed Buns, Daliu Noodles, Leling Jujubes, Dezhou Watermelons, Sheep Intestine Soup, Stoop-and-Eat Tofu, Xiajin Songlou Baked Pancakes, Xiajin Silver Thread Noodles, Pearl Diced Noodles, Wucheng Stuffed Pancakes, Stuffed Cloth-Bag Chicken, Pingyuan Skewer Steamed Buns, etc.

In winter, street stalls selling sheep intestine soup can be found all across Dezhou’s lanes and avenues. Serene reddish-brown sheep intestines are ladled into bowls, drizzled with bright red chili oil, sprinkled with emerald coriander leaves, and topped with a scoop of boiling broth. An irresistible savory aroma drifts through the air, instantly making mouths water.

Sheep intestine soup only became a street food in the past dozen years. In old times, every household that slaughtered a sheep would simmer a pot of fragrant sheep intestine soup for relatives and neighbors, yet no one imagined this soupy delicacy could be sold publicly on the streets.

It boasts an attractive golden-red hue, ultra-tender soft meat, a delicate aromatic taste without greasiness, and its defining feature: meat so tender it falls completely off the bones.

Named after its birthplace Zhangguan Town, it ranks among Ningjin’s Three Famous Local Dishes and rose to fame during the Daoguang reign of the Qing Dynasty. The wrappers are thin and snow-white, locking in rich juicy fillings without leaking oil. It carries a mellow fragrance that is never overpowering; the filling is fresh, meaty yet not greasy, excelling in shape, color and flavor.

Vendors slice blocks of hot tofu onto small wooden boards. Customers hold the boards, spread soybean paste or chili sauce with tiny bamboo spatulas, and lean forward to eat. To avoid staining their clothes, everyone hunches and stoops while enjoying the piping-hot tofu, hence the name “Stoop-and-Eat Tofu”.

It delivers a balanced blend of saltiness and spiciness, and the steaming tofu warms your lips. Warm and comforting in the stomach, it sates hunger and refreshes the spirit. For just twenty to thirty cents, you can enjoy a hearty serving. Locals recommend tasting it early in the morning for the most authentic city flavor.

A native specialty of Xiajin, Pearl Diced Noodles are crafted from premium refined wheat flour mixed with egg white and assorted seasonings. Each tiny piece is as white as rice grains and shaped like elegant phoenix eyes—pure white as jade dust, translucent and glittering like pearls.

Also known as Seafood Assorted Chicken, this classic Xiajin delicacy originated in the early Qing Dynasty and flourished in the Qianlong reign. It later became a core dish of the Manchu-Han Imperial Feast. It takes its name from its sack-like shape.

The whole chicken retains its intact form with a golden-red glow, stuffed with eight premium fillings inside. Laid on a plate, it resembles a live resting chicken with an exquisite appearance. The meat falls off the bone easily, carrying a rich savory flavor free of greasiness with an unparalleled taste. As one of Xiajin’s iconic dishes, it is indispensable for banquets entertaining guests