The Most Underrated Seafood City in Hebei: Neither Qinhuangdao Nor Tangshan

In just a few days, the northern seas will reopen—waves of snow crabs, mantis shrimps, and giant scallops, grown in cold waters with exceptionally firm and sweet flesh, are about to arrive!

In recent years, more and more people have discovered that Hebei is also a major seafood province. But where in Hebei can you find the most authentic seafood? Qinhuangdao? Tangshan? There’s also an underrated city where you can indulge in seafood: Cangzhou!

Photo / Magic Shadow Ranger, Image / Tuchong Creative

Wait, isn’t Cangzhou—the hometown of Huo Yuanjia and the setting of *The Miracle Doctor Xi Laile*—an inland city? This powerhouse of seafood is truly underappreciated. Though not famous for viral coastal scenery, it boasts a 116-kilometer coastline and produces top-quality seafood, especially Huanghua snow crabs, which are unmatched in northern China. Its steady seafood supply also delights gourmets across central and southern Hebei.

Of course, Cangzhou’s culinary universe extends beyond seafood. Nourished by the Grand Canal, this city flourished as a hub of riverine cuisine, offering bold and hearty dishes—like the iconic Iron Lion Head from *The Miracle Doctor Xi Laile* and Hejian donkey meat burgers, both beloved local specialties. Beyond these, there’s hotpot chicken, lamb intestine soup, stewed mutton, Jiaohe pancakes... Just how many hidden gems does Cangzhou hold?

Photo / Dapeng16888, Image / Tuchong Creative

Located on the Bohai Bay, Cangzhou is both a "sea city" and a "river city." Multiple rivers deposit silt into the sea, creating wetlands and saline-alkali lands along its coast. Though muddy shores lack golden sands, the rich salinity and nutrients yield plump, flavorful seafood. Many coastal residents grew up wading barefoot at low tide to catch crabs and shrimp, and seafood remains a staple on their tables—leftover shrimp often turned into savory shrimp paste omelets by their parents.

With the September fishing season approaching, Cangzhou’s feast is about to begin. From September onward, seaside markets buzz before dawn with vendors and bargain hunters, including gourmands from Shijiazhuang and Baoding who drive hundreds of kilometers to stock up. Cangzhou’s seafood is not only top-tier in freshness but also wallet-friendly—no need to fear "price ambushes," just buy to your heart’s content.

The crown jewel is Huanghua snow crab, best steamed to highlight its sweet, firm meat and rich, golden roe. Mantis shrimp here are also renowned for their size and succulence, while clams, scallops, and oysters are equally exceptional. Groups of foodies often opt for a "seafood platter," devouring steaming trays piled high with crabs, shrimp, and shellfish—a testament to Cangzhou’s generosity.

Photo / Shanghai Where to Eat (meishi388)

Over generations, locals have mastered seafood dishes blending Hebei and Shandong styles, often using stir-fries with sauces or spices. Clams shine when stir-fried, and squid paired with bok choy offers a balance of savory and fresh. A local rhyme—"First flatfish, then hairtail, third comes sole"—highlights these oceanic stars: boneless flatfish is braised to perfection, sole is fried crispy yet tender, and mullet is marinated in aged brine for a salty depth. Mixed seafood stews, served with bread soaked in rich broth, are another staple.

As a noodle powerhouse, Hebei’s influence is evident in Cangzhou’s carb-heavy seafood pairings. Seafood dumpling soup, brimming with clams and shrimp, is a restaurant favorite. Locals prefer steamed dumplings stuffed with mackerel or clam meat, their thin wrappers hugging dense fillings. Homemade shrimp paste, a versatile condiment, elevates simple meals like steamed buns.

Donkey meat burgers, lamb intestines, hotpot chicken...

Beyond the sea, the Grand Canal shaped Cangzhou’s spirit—a melting pot where northern and southern cultures met. Historically, its people were adventurous and skilled, a boldness reflected in their cuisine. Dishes are robust and unpretentious, like the massive Iron Lion Head, or donkey meat burgers, lamb intestines, and hotpot chicken—all celebrating hearty, no-nonsense indulgence.

Photo / Reflection, Image / Tuchong Creative

Donkeys have long been vital to Cangzhou, not just as beasts of burden but also for their prized meat. Even the mythical Zhang Guolao would guard his donkey here, given the locals’ obsession.

Hejian’s donkey meat burgers are a point of pride. The elongated, golden-brown bread, crispy outside and fluffy inside, is slit open and stuffed with savory braised donkey meat, gelatinous aspic, and intestines, creating a hefty, satisfying bite. Locals often pair it with donkey offal soup for the ultimate combo.

In Cangzhou’s bustling dockyards of old, laborers relied on meaty broths for energy—a tradition alive today. An early-rising local is likely heading for beef soup or a roadside lamb intestine stall.

First-timers gawk at these stalls, where a dozen types of lamb offal—placenta, testicles, blood cubes, and more—are hand-cut and boiled into a rich, aromatic soup. Surprisingly devoid of gaminess, it’s a hearty, affordable feast at just 20 yuan per bowl.

Though seats are available, locals prefer standing while slurping their soup, energized for the day. Returning expats make sure to visit their favorite stalls, lamenting, "Nowhere outside Cangzhou serves lamb intestines this good!"

Compared to the bold character of lamb intestine soup, beef soup is more universally appealing. The beef and potato noodles blanched in bone broth are bursting with freshness, and finishing a steaming bowl will leave you sweating. If you're still craving more meat, order a serving of braised beef. Despite its name suggesting simplicity, the flavors are anything but reserved—the hearty beef soaks up the rich, aromatic broth, becoming tender and flavorful, with the tendon parts offering a mouthful of savory delight.

Cangzhou folks haven’t neglected chicken either. Dongguang’s Lianzhen roasted chicken was a star during the canal era, but nowadays, the hot pot chicken found on nearly every corner has become the new favorite. Like Shijiazhuang’s "authentic Anhui beef noodles," this is a recent fusion of flavors, blending the spicy aroma of Sichuan’s red oil bean paste with the savory taste Hebei locals love. Even in the scorching summer, people happily gather around a copper pot of red broth, where chicken pieces absorb the spicy juices, best enjoyed with a dip of the local garlic-vinegar sauce—utterly delicious!

Huoshao (stuffed flatbread) alone can’t cover all of Cangzhou’s culinary highlights. Here, every region has its own flour-based specialties—Hejian’s donkey meat huoshao offers rich meaty flavors, while Cangzhou’s Botou Jiahe pancakes showcase the freshness of chives, cabbage, and chili peppers. Unlike single-layered pancakes elsewhere, Jiahe pancakes have three delicate layers made from soaked millet and mung bean batter, as soft as rice paper. The vegetable fillings are cooked directly into the pancake, allowing the flavors to meld perfectly.

Photo / Photographer Xiang Yang, Image / Tuchong Creativity

Visit Cangzhou, and you’ll discover that flatbread can even be a main dish. Home-style stewed or braised flatbreads are the epitome of hearty meals. Stewed flatbread is typically stir-fried with just enough moisture to keep it tender yet chewy, while braised flatbread comes in a brothy bowl, often with crispy bits and beans for extra texture—a beloved local classic. A warm bowl of shredded flatbread soaked in savory broth is the simplest joy for old-school Cangzhou folks.

Of course, for Cangzhou kids rushing to school, a simpler breakfast will do. Huanghua’s hanging oven sesame cakes by the roadside exude a fragrant mix of sesame and five-spice powder. Freshly steamed beef buns at breakfast stalls tempt passersby with their meaty aroma. There’s also the "fried tiger," shaped like a folk toy cloth tiger—a crispy fried dough pocket cradling a tender egg inside, offering a delightful contrast of textures with every bite.

Each of these is a tangible slice of happiness for Cangzhou locals. After a quick indulgence, they set off again in the early morning light.

The fresh seafood and robust canal cuisine nourish generations of Cangzhou people—wherever their adventures take them, the aroma of hometown shrimp and crab lingers in their hearts.

This article is original content from [Di Dao Feng Wu].