Lead: Every place has its own unique local characteristics. There are many famous snacks in Guigang, my hometown, such as snail powder, lotus seeds, litchi and so on. So, what are the characteristics of Anhui snacks? Let's take a look at the relevant content I have compiled for you.
Pickled fresh mandarin fish
Pickled fresh mandarin fish is also called Tunxi smelly mandarin fish. It is one of the famous dishes with traditional flavor in Huizhou. This dish is fresh and fragrant, with crisp fish and unique flavor. It has been famous for more than one hundred years. People enjoy tasting mandarin fish every time it is listed on the Double Ninth Festival.
Because there are few aquatic products in mountainous areas, every year after the Double Ninth Festival, when the famous mandarin fish in the Yangtze River goes on the market, vendors in Wangjiang, Wuwei and other places along the Yangtze River pick the fish to sell in Tunxi. It takes seven or eight days to go from Wangjiang to Tunxi. In order to prevent mandarin fish from rotting on the road, vendors will put mandarin fish in wooden barrels before going, sprinkle a layer of light salt water on the fish, and turn the fish over when staying on the road. In this way, mandarin fish will not go bad in Tunxi, and their gills will still be red, but they will emit an odor. It was fried by the chef in a hot oil pan and burned with a small fire. It was delicious, especially delicious. In this way, Tunxi "smelly mandarin fish" became famous. Like Beijing stinky tofu, "smelly" is synonymous with "umami". Therefore, it is also called "pickled fresh mandarin fish" locally.
Huainan beef soup
Huainan beef soup, a famous local snacks in Huainan, Anhui.
It is made of raw materials such as beef along the Huaihe River, thousands of pieces, bean cakes, sweet potato vermicelli, etc., with spices, broth, Chili oil, onions, garlic, parsley and other accessories.
Huainan beef soup is one of the representatives of Anhui cuisine. The finished soup is mellow, fresh and delicious.
Huainan beef soup is exquisite in material selection, with yellow cattle produced in Jianghuai area as raw materials, and beef bones are used to boil soup. When cooking beef, be sure to soak it in blood, clean the internal organs, and then cook it in the same pot. You also use homemade butter to make fried Huai pepper into red oil. In addition, dozens of nourishing medicinal materials and marinade are selected and processed by traditional techniques according to a certain proportion.
Fuliji roast chicken
Fuliji roast chicken is a traditional famous dish in Suzhou City, Anhui Province, named after its origin in Fuli Town. It is also called "Four Famous Chickens in China" with Dezhou Braised Chicken, Henan Daokou Roasted Chicken and Jinzhou Goubangzi Smoked Chicken. Authentic Fuliji roast chicken is delicious, white and tender, fat but not greasy, rotten and deboned, chewy and fragrant.
Carya ningguo
Ningguo hickory is a specialty of Ningguo. Hickory in Ningguo, Anhui Province has a long-standing reputation. Ningguo is known as "the hometown of hickory in China", and the hickory produced has the characteristics of thin skin, thick kernel and high oil content. 1996 ningguo city was awarded the title of "hometown of hickory in China". "Millennium, bamboo shake; Arachis duranensis, carrying a pole ",refers to the day when pecans open in the Millennium every year. Carya cathayensis in China is mainly distributed in West Tianmu Mountain at the junction of Anhui and Zhejiang, which belongs to rare products.
Locals are used to calling Ningguo hickory "Xiao Ning Guo" because it is different from other big walnuts and is also called small walnut. So people take out the initial letter "Ning" of Ningguo, and the word "Guo" refers to hickory. Together, it is Xiao Ningguo, which refers to the small hickory in Ningguo.
Huangshan sesame seed cake
Huangshan sesame seed cake, also known as "crab shell yellow sesame seed cake" and "Huang Yin sesame seed cake", is a traditional famous food of the Han nationality in Huizhou, Anhui Province, and is popular in ancient Huizhou and its surrounding areas. Above refined flour, clean fat, dried plums, sesame seeds, refined salt, vegetable oil, etc. They are all made into skins and fillings by hand, and are made through many processes 10, such as soaking noodles, mixing noodles, kneading cakes, picking blanks, making skins, stuffing, rolling cakes, brushing, spreading hemp and baking. It is named after it looks like a crab's back shell and is crab yellow after being baked by charcoal fire. The cake baked by it has many thin layers, thick appearance, fragrant taste, sweet, spicy, crisp and crisp. There is a leaf word to prove it: "As thin as autumn moon, it looks like a full moon, and the pearls are scattered, and the entrance is endless."
Chaohu whitebait
Chaohu Lake is famous for its abundance of whitebait. Whitebait, called "residual fish" in ancient times, is commonly known as "noodle fish" and "embroidered needle fish". Small and slender, the head is flat, the dorsal fin and lipid fin are scaleless, translucent and milky, shining silver in the sun, hence the name "whitebait". Although the whitebait in Chaohu Lake is small, it has tender meat, delicious taste and high nutritional value. It is rich in protein and can cook all kinds of delicious food.
Dangshan crisp pear
Dangshan crisp pear is a famous fruit in China. It is famous at home and abroad for its big fruit, bright yellow, thin and juicy skin, small and multi-core meat and sweet crisp. Dangshan crisp pear contains sugar, minerals, organic acids and vitamins, and it is extremely rich in nutrition. This is a rare fruit. In addition to fresh food, it can also be processed into pear wine, pear sauce, pear candy and canned food, which is an important raw material for food industry.
Wu cheng cha gan
Wucheng dry tea is a special snack and one of the traditional specialties in Huizhou, Anhui Province.
The first of four kinds of dry tea. Wucheng dry tea is a traditional specialty of Huizhou. According to reliable records, it was founded in the late Southern Song Dynasty. The craft matured in Yuan Dynasty and flourished in Qing Dynasty. According to ancient legend, when Qingganlong traveled to the south of the Yangtze River and tasted dry tea in Wucheng, he specially printed a wordless seal on the dry tea, which was well known.
Wucheng dry tea, Caishiji dry tea, Jieshou dry tea and Baipu dry tea have all passed down the legend of dry dragon, and it is difficult to distinguish between true and false. Considering that Qianlong once traveled to Yun Qi, Huizhou, he is known as "the best scenery in the westward journey and the first famous mountain in the south of the Yangtze River". It is not surprising that Huizhou Wucheng dry tea was praised by Qianlong.
Pepper snapper with flower tail
Baogong fish, formerly known as red crispy Baohe crucian carp, is a traditional dish of Han nationality in Hefei, Anhui Province, and belongs to cold dishes. Because it is a kind of black-backed crucian carp in Baohe, people will think of selfless Bao Zheng when they see it.
This dish usually takes crucian carp, lotus root, rock sugar and other ingredients. After drying in a pot with a big fire, stew it with a small fire. Put it in a pot, cool thoroughly, and sprinkle with sesame oil to serve. After cooking, the bones are crisp and tender, with endless aftertaste.
Mao tofu
Maodoufu is a traditional dish in Huizhou area (now Huangshan City, Anhui Province). It grows a layer of white fluff on the surface of tofu through artificial fermentation. Because the plant protein in tofu is transformed into various amino acids by fermentation, it tastes particularly fresh after cooking.
There is a legend about the origin of hairy tofu. According to legend, Zhu Yuanzhang was defeated in Huizhou and fled to Xiuning. He was hungry, so he ordered his followers to look for food everywhere. One of them found a few pieces of tofu hidden here by the refugees from the haystack, but it had fermented long hair. Because there was nothing else, his followers had to roast it on charcoal fire for Zhu Yuanzhang to eat. Unexpectedly, tofu tastes delicious, and Zhu Yuanzhang was very happy to eat it. After turning defeat into victory, the army chefs were ordered to make hairy tofu to reward the three armies, and hairy tofu was handed down in Huizhou.
As the saying goes, food is the most important thing for the people, and every place has its own unique local specialties.
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