The cooking techniques of traditional local delicacies constitute a special part of the cultural heritage of Chengde. In old days, the food industry was individual-owned, being sold at stalls or by peddlers walking around the streets and narrow lanes. These delicacies are mostly passed down by many generations. According to statistics, there are over 150 kinds of local flavoured snacks, 60 kinds of local flavoured candies and many regional drinks. Steamed and dried dumplings, sliced, fired and cooled cakes, corn millet buns, fried pasties with sesame, baked sesame coated cakes, cold jellies, almond tea, bean juice, meat balls, fried dough twists, pot tofu are specialties in Chengde. Some of these local snacks are made a little differently according to the seasons, giving them different flavours. Some of them were once enjoyed by royal families.
In Chengde, the air in the open fields is fragrant with grass and flowers; the Manchu enclose is saturated with horsehoofs and war whoops; the summer resort is filled with atmosphere of the court and literacy. Every dish has its own ethnic origination and unique history. The cooks learn from each other, making the cooking techniques absorb elements of other minorities while keeping their own characteristics at the same time. Since 1980s, many local delicacies have been displayed on World Tourism Expo or been awarded by both national and provincial food associations. Besides, many well-known cooks go to Beijing and other places to take apprentices, and some of them open restaurants abroad, helping spread the traditional food culture of Chengde worldwide.