千年運河上的麥香與豪情，18小時手作貢面、百年屈家醬牛肉與同慶老醬菜《烟火邢襄》 運河風味 Canal Flavor 冀味儿 | 第三季EP2 | | 美國華人媒體 | 漢天衛視

本期節目帶您走進京杭大運河沿線的重要城市——邢台（古稱邢台/行臺）。邢台因大運河從邯鄲奔涌向北、自此入境而成為一座燦爛的水岸古城 。這裡不僅見證了從永濟渠到京杭大運河的歷史疊變，更孕育出承載一川豪情、滿城溫暖的“行鄉古味”，是普通人生斗小民的人間煙火與生活智慧的體現 。

13代傳承的清淡與溫暖：經緯空心貢面
在古臨清重鎮邢台，王敬達家族堅守著傳承13代的經緯空心貢面手工制法 。
這項手藝需經29道工序，歷時18小時方可完成，配比全憑世代相傳的經驗拿捏 。
昔日細糧難得，空心貢面一度是貴贈父母親長的珍貴禮品 。如今，這一碗柔軟清淡的手工掛面，化身為親情相依的開場白，見證著中國式親情的溫暖底色 。

梁山好漢的豪爽與仗義：屈家醬牛肉
清河縣不僅是《水滸傳》英雄武松的故鄉，也是屈家牛肉的源起地 。
這道美食曾風靡運河油坊碼頭，是南來北往客商們的必買之物，濃香咸鮮 。

屈家堅守百年信譽，選用魯西黃牛，經由老湯與祖傳調味料，大火煮沸、小火慢燉四小時，成就了香飄十里、訴說著運河首義人信譽的美味傳奇 。

運河鹽運的舊時光：同慶醬菜
探訪始於同治年間、傳承150餘年、六代人的同慶醬菜園 。
在運河鹽運的輝煌歷史中，船工、纖夫們因無暇吃飯而攜帶醬菜，使得運河兩岸多醬源 。

傳承人王傳超堅持傳統工藝，用半個月的漫長等待，將挑剔選出的新鮮蔬菜（如黃瓜）經過繁複的醃制和醬制，最終放入面醬缸中自然發酵，成就了這一口承載著厚重味覺記憶的舊時光 。
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This episode takes you to Xingtai (historically known as Xingxiang/Xingtai), a pivotal city along the Beijing-Hangzhou Grand Canal. As the Canal flows north from Handan into this region, Xingtai has blossomed into a radiant water-side ancient city. It not only witnessed the historical transitions from the Yongji Canal to the Grand Canal but also nurtured a generous and warm local flavor—the "Ancient Taste of Xingxiang"—that embodies the everyday lives and wisdom of its common people.

【Main Highlights】

The Gentle Warmth of 13 Generations: Jingwei Hollow Gong Mian (Tribute Noodles)

In the ancient military and commercial hub of Xingtai, the Wang Jingda family has upheld the 13-generation tradition of hand-making Jingwei Hollow Gong Mian.

This complex craft requires 29 steps over 18 hours to complete, with ingredient ratios determined solely by inherited generational experience.

In less affluent times, these precious fine noodles were an exclusive gift for the elderly, infants, and new mothers. Today, this bowl of soft, plain hand-pulled noodles serves as an opening dialogue for Chinese-style kinship, testifying to the enduring warmth deeply rooted in Chinese culture.

The Heroic Spirit of Water Margin: Qu Family Soy-Stewed Beef

Qinghe County is not only the birthplace of the Water Margin hero Wu Song but also the origin of Qu Family Beef.

This richly flavored, hearty cuisine was once a must-buy item for merchants and travelers at the Youfang Wharf along the canal.

The Qu family upholds a century of business integrity, using premium Luxi Yellow Cattle, which are simmered over a low fire for four hours in an ancestral marinade. This creates a flavorful, savory, and tender beef that narrates the story of the canal people's honesty and reputation.


A Taste of the Past from Canal Salt Trade: Tongqing Pickles

We visit the Tongqing Pickle Garden, established during the Tongzhi era (1862–1875) and preserved through six generations over 150 years.

The flourishing salt trade on the canal, demonstrated by the nearby Yiqing River Salt Store Museum, spurred the pickle industry. Boatmen often carried pickles as a convenient meal, leading to the proliferation of pickle sources along the waterway.

The current inheritor insists on the traditional slow craft, naturally fermenting carefully selected vegetables (like cucumbers) in traditional ceramic vats. This process encapsulates the intense flavors of salt, savory paste, and time, carrying the profound culinary memories of the Chinese people.

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