top 10 snacks in anhui【凯发国际首页

anhui snacks

huizhou hulu is a famous han snack in huizhou mountainous area. made from mountain squash in the mountains. hawthorn is a corn planted on the mountain. it has a growth period of about 140 days. it has a sweet and clear taste and high nutrient content. the mountain corn is ground into a fine powder, sieved to a skin layer by fine powder mashing, stirred with water to form a paste, cooled and solidified, and then sliced ​​into thin slices with a special bow, and then the sheet is placed on a bamboo raft to be dried and served. when eating, the flakes are put into the oil to be fried, and the flakes are stretched and swelled up to be picked up. crisp crispy, suitable for tea and table food.

jixiyu is a specialty snack in jixi county, xuancheng city, anhui province. jixiyu is a kind of common pasta of jixi local folk. the stuffing includes camphor, pickles, pumpkin, radish, soybeans, leeks, etc. the entrance is aromatic, soft and soft, with unique local characteristics.

soup, the emperor is unforgettable, you must drink a bowl of that soup ~ suzhou breakfast standard! it is made with the nourishing hen soup, the wheat kernels of the year, and the beef and mutton without the meat. there are 24 kinds of ingredients, which are in order. the soup tastes fresh and salty, and the soup tastes heavy. the soup is light and suitable, gently stirred with chopsticks, thin, flexible, like the mother's cotton ear, contained in the tip of the tongue, still meaty, into the bottom of the heart, still meaty. all kinds of flavors are so fragrant and long, so they are so resistant to taste and taste. a bowl of belly, lawton hunger and thirst, the spirit is great.

huangshan biscuits, also known as "crab shell yellow scones", are traditionally eaten in anhui huizhou. they have long been popular in the southern part of anhui province and surrounding provinces and cities. using the fine noodles, net fat, meat, dried plum, sesame, salt, vegetable oil as raw materials, by hand-made leather to make stuffing, after more than 10 procedures. the baking is a special furnace, internal combustion charcoal, the cake blank is attached to the inner wall of the furnace, baked, baked, and fired, and then baked, and can be made in a few hours. because of its shape resembling a crab shell, the color is like crab yellow, hence the name "crab shell yellow." the biscuit layer is thin and has a round shape, and is fragrant, sweet, crisp, spicy and crisp. there are ancient words to prove: "thin as the autumn moon looks like a full moon, the landing beads scattered jade, the entrance is endless."

“big rescue” is a fine pastry in shou county, huainan, anhui province, and its production skills have been selected into the anhui intangible cultural heritage list. the origin of the "big rescue" can be traced back more than 1,000 years ago. according to legend: in 956 ad, after the zhou dynasty general zhao wei led a large army to attack shouchun, nantang general liu renzhen died on the death day, zhao yu went through the nine months before the city. due to the long-term battle, he was anxious and tired of diet. a local chef racked his brains and used flour, sugar, sweet-scented osmanthus, lotus seeds and other more than ten kinds of raw materials to make a fine pastry. later, zhao wei was the founding emperor of the song dynasty. he still remembered the big rescue and said that he had "save the drive". since then, the "great rescue" cake has a good reputation and has been passed down through the mouth for thousands of years.

in march 1922, the founder of han jingbo soup museum was given a secret recipe for making ancient sha (sha) soup that was passed down for more than 200 years. the soup hall has been in business for more than 90 years. the founder has been named han hanbo for his soup restaurant because of his surname han, ming jinxing and zibo. han jing sa bo tang, the body of the body is like a jade, the soup is fragrant, the roots are smashed like sesame, floating in the yellow and white egg flowers, let you smell the fragrant and fragrant; taste its taste, the body is lubricated the mellow taste is delicious, the mouth is full of fragrance, and the natural mellow will relish in the throat. really nourishing and delicious, plus the meat bag is open and fragrant, the biscuits are crispy and delicious, attracting many foodies. everyone has a word of mouth, the soup restaurant business is very hot, and soon the "han jingbo" signboard is accompanied by a good reputation. known for hundreds of miles.

fuli jiji chicken is a famous traditional dish in baqiao district, suzhou city, anhui province. it is named after the origin of fuli town. china's geographical indication products are also chinese historical foods, and texas chicken, henan daokou roast chicken, jinzhou gully smoked chicken and called "china's four famous chickens." the authentic character of the chicken is delicious, the aroma is fragrant, the meat is white and tender, the fat is not greasy, the meat is rotten and boneless, and the bones are chewy and have a fragrance.

hefei cangzhou roast duck restaurant duck oil biscuits in hefei specialties traditional snacks, duck oil and crispy biscuits, its selection of materials, production, fire, quality are very particular, the biscuits are well-defined, the entrance is fragrant and crisp, aftertaste save, suitable for both young and old.

huizhou mao tofu uses huangshan native “june yellow” soybeans and purified mountain spring water, and artificial fermentation by traditional techniques. the surface of the tofu grows with a layer of white hair, in which the vegetable protein is converted into various amino acids, or fried or roasted. when serving at the table, it is supplemented with condiments. fresh and refreshing, fragrant and enticing, and appetizing, it is a rare dish.

sanhe is a historical town and a hometown of food. sanhe rice dumplings are made from local ingredients and hand-made, which has become a unique tradition in the jianghuai region.

hefei city is the “china freshwater lobster capital”. hefei lobster: green shrimp, tender meat, thin skin, unique between jianghuai, unique flavor.

feixi old hen soup is a high-quality chicken with geographical indications grown in feixi zipeng mountain and yuantong mountain (31.7° north latitude, 189 meters above sea level, sunny, average annual temperature 15.7 °c, average humidity 65%) and in the mountains and forests, insectivore ants, drinking streams, unique, pure quality. when using the soup, use the high-quality drinking water of nongfu spring, the stew is fine, the soup is white and the original taste. it was rated as “chinese famous food” by the china cuisine association.

thanksgiving is traditionally based on the june soybean powder as a filling, and the hand-made noodles are made into skin. the craft is extremely delicate and the nutritional value is rich. inheritance of intangible cultural heritage - pixian mountain villa has been improved and innovated, using a variety of fillings to highlight the exquisite practice of huifu cuisine, named after the yunhui huifu cuisine - thanksgiving, not only blending the essence of tradition, but also with original wisdom, i have been loved by the majority of customers.

mao tofu is a traditional and famous dish in huizhou. it is a method of artificial fermentation to grow a layer of white hair on the surface of tofu. since the tofu is converted into a plurality of amino acids by fermentation, the tofu is tasted after cooking.

the surface of the fuxing shrimp face is tough, tastes very delicious and has high nutritional value. the shrimp noodles are made by wide-necked noodles. after boiling the noodles, add a little cold water and boil for a while. pick up the broth with shrimp, lard, chopped green onion, soy sauce and other ingredients. the entrance is delicious. everyone who comes to penghu must come to the name and taste it quickly.

historical allusion: yu fuxing shrimp seed noodles, since the establishment of guangxu guangxu in 1888, has more than 100 centuries of history, the china hotel association awarded the title of "chinese famous snacks" in fuxing, which is the "three major pieces" of anhui province's intangible cultural heritage.

it is said that huainan beef soup originated from the "5th and 10th centuries ad 957-960 zhao zhaobing trapped nantang" has a history of 1056 years. at that time, zhao wei was attacked by shouchun (now shou county, anhui province) in the south of the bagong mountain in huainan. shouchun shoujun liu renzhan was disciplined and defended the city. although zhao was tenacious, he still could not attack. for a long time, there was no rescue outside, there was no grain in the grass, and zhao wei was trapped in nantang. the people in huainan looked at their eyes and rushed in their hearts. in the end, they slaughtered their own cattle, boiled them into a big pot soup, and sent them to zhao ying. after the officers and men drank, they became full of morale and beat the shouchun city. in 959, chen qiao was transformed, zhao yu was enthroned, and huainan beef soup was never forgotten. later, the huainan beef soup was passed down as “shen tang” and passed as “save the soup”.

there are many small workshops in the ancient city of shouxian to make a big rescue, but in the tourist season, only the big rescue of shouxi lake is in the market, and the supply is in short supply. shouxihu rescued the use of special large-scale rescue flour, white gauze, and shouxihu secret brake oil to make skin, infused with rock sugar, orange cake, osmanthus, jerusalem artichoke, walnut, green silk and other raw materials, west lake secret the seasoning is made in the shape of the seasoning, the shape of the finished product is oblate, the color is milky yellow, and the middle is in the form of a swirling swirl. the multi-layered flowers are folded up like a gold wire, which is clear and not chaotic. it seems to be swirling, tastes, crisp and delicious, and oily. not greasy, pleasant and pleasant. it is no exaggeration to describe the "shouxi lake rescue" with all kinds of colors and flavors.

in the qing dynasty, huangshan biscuits were praised by the emperor qianlong for “huangyin biscuits”. for the first time, qianlong went down to the south of the yangtze river, and was received by zhang jiangchun, the head of the “two huai ba da shang shang”. the first tea that jiang chun took over was a group of chefs composed of huizhou team. according to his carefully designed and collectively developed biscuits, the outer layer is crispy, the inside is moist and delicious, and the chewing is delicious and delicious. qian longdun feels comfortable and refreshed, and his spirit is multiplied. he is also eager to give the name "huangyin spicy biscuits", which means that qianlong’s love for sesame seeds is comparable to that of the emperor, giving it the most noble reward.

wucheng tea dry is a traditional specialty of huangshan. the five-city tea has been famous since ancient times. when emperor qianlong of the qing dynasty visited jiangnan, he ate the five-city bean tribute of the jiangnan officials, and he was full of praise and sighed "a must in jiangnan." since ancient times, the five cities has been the water and land terminal and the official residence of the waterfront. the tea merchants, cloth merchants, salt merchants and mountain goods merchants from the south to the north made the five city tofu famous in all parts of the yangtze river. the dried tea is famous for its ingredients, fine production, and beautiful color and fragrance. it is prepared by filtering the soybean milk slurry, pressing it with traditional methods, and adding ingredients. the main raw ingredients are high quality soybean, raw sauce, rock sugar, sesame oil, clove, cinnamon, and fragrant. contains a variety of nutrients such as plant protein and reducing sugar.

wuwei duck, also known as wuwei smoked duck, is a famous dish in wuwei county, wuhu city, anhui province. it was famous in the daoguang period of the qing dynasty and has a history of 200 years.

xiaohongtou, also known as the oil candy, and the xiaohongtou, is a traditional name of local characteristics in anhui province. it has a history of more than 250 years. it is made with fine noodles, glutinous rice, sugar, lard, kumquat, and osmanthus. its shape is like a pomegranate flower in full bloom. it is named after the top of the food color dyed with a red dot.