1. Kouzijiu
Produced in Suixi County, it is a strong-flavor liquor. Kouzi wine brewing has a long history. The brewing history of Kouzi wine has a long history. As far back as the 15th year of Duke Huan of Lu in the Spring and Autumn Period (AD 697), Duke Xianggang of the Song Dynasty donated blood many times to meet with the princes, and he drank local wine. It is said that during the Warring States Period, the Song Dynasty moved its capital to Xiangshan and brewed large quantities of it. During the Southern Song, Jin and Yuan dynasties, Kouzi wine was produced in large quantities. Kouzi Liquor has lasted for thousands of years. It tastes sweet in the mouth and makes you feel happy after drinking. It is known as "the most famous wine three thousand miles north of Hebei Province, and the best taste in the south of the Yangtze River." Many literati, dignitaries and wealthy businessmen gathered here, or went boating on the Sui River. , or drinking and composing poems. Bai Juyi, a poet of the Tang Dynasty, wrote in his poem: Writing couplets on the night of autumn lights, pouring warm and cold wine in the spring snow, loving the white gulls flying around the edge of the lake, pity the red carp on the clear water... In the third year of Yuanfeng in the Song Dynasty, Xuzhou. Su Shi, the governor of the state, wrote in the poem "Nanxiangzi Suzhou Shangyuan": "Thousands of riders try out spring outings, and the light rain falls like a crisp and then stops, which can make Jiangdong return to old customers; if you stay late, the liquor will slip silently and oily." "The liquor in the poem is Kouzijiu. At that time, Suixikou belonged to Suzhou. When Emperor Qianlong of the Qing Dynasty went to the south of the Yangtze River and passed through Xuzhou, he greatly appreciated the Kouzijiu presented by the local officials of Suixi. Ren Roujie, a hermit in Xiangshan, said, "Thousands of families are drunk next door. The poem “Ten Miles of Fragrance in the Opening Chamber” is the most popular. The production of Kouzi Liquor has been carried out from generation to generation, occupying the site of previous troughs, using thousand-year-old springs, century-old cellars, selecting high-quality sorghum, fine aged koji, and using traditional brewing techniques. The wine is clear and fragrant. .
Kouzi liquor is characterized by strong aroma, long-lasting fragrance, and lingering fragrance throughout the bottle. It is known as "fragrance through the bottle" and "fragrance across the bottle". It is as clear as jade dew, richer than orchids, sweet and refreshing, and has a long lasting taste." Nanjing people boasted: "When Suixi's famous wine reaches Pukou, the whole city of Nanjing will be fragrant." Throughout the ages, merchants have traveled, and literati have always "dismounted from their horses after smelling the fragrance." ", know the taste of the parking lot". Historically, it has the reputation of "the first one with a reputation three thousand miles north of Hebei and a taste of the south of the Yangtze River". Kouzi liquor has become one of the business cards of Suixi, Huaibei.
2. Kouzi pastries
Kouzi pastry has many varieties, good quality and wide sales. It is one of Suixi’s local specialties.
Kouzi pastry is divided into two types: ordinary pastry and fine pastry (thick and thin). Sandaozi, croissant horn honey, jujube, grasshopper legs, bean skin, liaohua, sesame cakes, etc. are all common pastries. Fine pastries include inch gold, sesame slices, baked cakes, bee cakes, cloud slices, hawthorn cakes, and skin cakes. Sugar, cakes, chicken bone candy, Beijing honey, etc. In addition, there are some seasonal cakes: crisp sugar, papaya cake, mung bean cake, moon cake, etc. There are also gifts specially used for sacrifices, commonly known as "honey offerings". Various people and objects made of white sugar, such as the Eight Immortals, statues, palaces, archways, pagodas, incense burners, wax stands, pots, bowls, basins, bottles, dragons, tigers, lions, horses, cows, and pigs. , sheep, chickens, ducks, geese, flowers, birds, fish, etc. These "honey offerings" are exquisitely made and lifelike in appearance, and sweet and delicious when eaten.
3. Old Town Spicy Soup.
It is said that when Qianlong was going to the south of the Yangtze River, he passed by this place and felt hungry. There happened to be an old lady cooking chicken soup on the roadside. Qianlong sat on the roadside and drank a bowl. He felt that it was very fragrant and there were wheat kernels in the soup. However, Qianlong didn't know that the wheat kernels were left in the belly of the chicken without washing it, so Qianlong asked the old lady: "What kind of soup is this?" The old lady was old and hard of hearing. She didn't hear clearly, so she repeated: "What kind of soup?" "Qianlong mistakenly thought that the name of this soup was "what soup". Later, the name became popular. Now people in Suixi call it "what soup". And because the soup tastes spicy, some people also call it "what soup". Spicy soup or Hu spicy soup.
The spicy soup in Suixi Old Town is made from hen and round bones, plus 12 kinds of ingredients, in addition to green onions and wheat kernels. , with a lot of ginger, the taste of this soup is spicy, and the spiciness is very fresh. Wake up the washed gluten in warm water to make the original spongy gluten surface smooth and soft, and then pinch it into small pieces. Open the pot and stir it clockwise with chopsticks. At this time, the gluten will be shaken into flakes, like egg flakes, but slightly thicker than egg flakes. There is also a certain method for making spicy soup gluten: add flour. In a basin, use about 1 kilogram of water to make a soft dough. Dip your hands into the water and knead the dough vigorously. Let it sit for a few minutes, then knead vigorously. Then add water and gently knead. When the dough becomes thick, add fresh water. Wash again. Repeat this several times until all the flour juice in the dough is washed out, then take out the gluten and soak it in a basin of water and blend the remaining flour into the soup. Even the wheat kernels can't settle. Finally, add shredded eel, salt, MSG, and an appropriate amount of white pepper. Add a little sesame oil to the soup to make it even more delicious.
4. Wang Hanzi Camellia oleifera
Wang Hanzi’s original name is Wang Xincong. His carefully developed camellia oleifera is the leading snack among the snacks in the old city. Camellia oleifera is a nourishing delicacy in Suixi snacks. People often say that "the oleifera tea in the old city is fragrant". At the street food stalls, there is a large pot, wrapped in cotton cloth for heat preservation, with prepared oil tea inside. When eating, add vinegar, soy sauce, and sesame oil to make it spicy, sour, and delicious. Its taste is smooth and oily, slightly chewy, and the ghee has a rich aroma and rich nutrition. It is deeply loved by the elderly and children. In addition to its fragrance, camellia oleifera also has the effects of refreshing, digesting and strengthening the stomach, dispelling dampness and avoiding miasma, dispelling cold and treating colds, etc.!
5. Liuxiangge brushes
The brushes produced by Huaibei Liuxiangge brush factory have excellent materials and soft production. There are more than 200 varieties and they are Xuan brushes. On the basis of exploring the traditional brush-making technology, Liuxiangge not only maintains the characteristics of Xuan brush, but also draws on the strengths of others, absorbs the advantages of Hu brush and creates its own unique style. It maintains the unique advantages of the brush such as sharp, round, neat, strong, both hard and soft, pure and durable hair. It also has a long edge, clear edge, thin body and large ink content. It can be used freely and splash ink solemnly, which can cause " The fun of "wire center". Among them, varieties such as Dancing Crane in the Sky, Molong Playing in the Sea, Dieshou, and Zizhuxuan have been tested by famous calligraphers and painters Liu Haisu, Shu Tong, Li Kuchan, Lai Shaoqi, Fei Xinwo, etc., and they have been unanimously praised for their ability to be used with ease. , left ink praise one after another. Famous Japanese calligraphers and painters Kato Toyosui, Shibata Kishui and others also spoke highly of it. Liuxiangge brushes are exported to Hong Kong, Macao, Japan, Thailand and other places, and are well-known in the calligraphy and painting circles at home and abroad.
6. Linhuan Bangbang Tea
Although Linhuan does not produce tea locally, Anhui is rich in tea. Less than two hundred miles south of Linhuan in Suixi River, there is a place called Lu'an, which is famous for its tea production. Linhuan created its own brand of tea "Bangbang Tea" by using a local tea called black tea stick in Lu'an. It is said that regular drinking of this tea not only has the unique effects of producing fluid in spring, relieving heat in summer, refreshing in autumn, and warming in winter, it can also relieve hangover. Drinking more will not fill your stomach, and it can also temporarily quench hunger and thirst. The population of Linhuan Town is now less than 2,000, but there are more than 10 ancient teahouses with names here. According to legend, this is because Linhuan Ancient Town has good spring water. There is a spring in the south of the ancient town called Huilong Spring. It is said that the water in this spring is clear and sweet, and most teahouses are located near it.
7. Suixi pickles
Suixi pickles include pickles from Suixi Old Town and pickles from Linhuan Town, both of which have a production history of more than 100 years and are deeply loved by local people.
(1) Old Town Pickles
The most famous pickles in Laocheng are pickles, which were first created during the Tongzhi period of the Qing Dynasty and have a production history of more than 120 years. The fragrant and delicious melon core in soy sauce buns is filled with a variety of delicious vegetables, including sweet, salty, sour, spicy and fragrant. It tastes rich in sauce, crisp, tender and refreshing, with a unique flavor. Suixi Sauce Bao Gua is exquisite in the selection of ingredients, finely made, and has a unique flavor. Yuanchangzhai Sauce Factory uses local high-quality melons as raw materials. This melon is drum-shaped, green and yellow in color, moist and plump, and each melon is required to weigh between 500 and 750 grams. It must be picked and processed as needed, and cannot be left overnight to ensure freshness and tenderness. When making it, first cut the stem of the melon in a round shape, scoop out the pulp, and then go through processes such as initial pickling, sun-drying, and sauce making to make the melon shell amber; then, select high-quality almonds and peanut kernels , cucumber, thread gourd, beans, moss seeds, kohlrabi, ginger, carrot, tangerine peel, etc. are used as ingredients, and are chopped into sauces and then filled into the sauced melon shells. Finally, cover the previously cut round melon skin and tie it into the shape of the original fresh melon, which is the finished product.
(2) Linhuan pickles
Linhuan pickles are full of color and aroma, crisp, tender, refreshing and elastic, bright and translucent in color, and exude the fragrance of pickles, and the taste is not too salty. There is no bitterness or lettuce taste. There are more than 40 kinds of pickles in Linhuan, among which Peibaogua and Peibaofu are the most famous.
(1) Linhuan Pei Bao Gua
Linhuan Pei Bao Gua, also known as the dish in the dish, has a round, tender, fresh and crisp outer shell with a sauce-based Bao Gua. The flesh is a fragrant pickle with "ten kinds of stuffing and five or six colors". Linhuan is known as the "Baogua City". The long-famous Linhuan Sauce Pei Bao Gua is a traditional famous dish in Linhuan Sauce with a history of more than 150 years. It is famous for its unique flavor of being fragrant, crispy, tender and rich in sauce. In the late Qing Dynasty, a poet wrote a poem praising the sun: "The wind carries the fragrance of melons, and bees and butterflies fly in the clouds. After eating the melons, I forget about my hometown people."
"In 1981, at the East China Regional Condiment Cooperation Conference held in Hangzhou, Zicheng brand Pei Bao Gua was selected as the best product. In 1985, it was rated as the best seasoning food by the country.
Bao Gua was formerly known as Nv'er Gua. Its species has been passed down from generation to generation more than 2,000 years ago. The cultivation of Baogua is very particular. The soil is selected and only farmyard manure and plant ash are applied. Baogua is planted at Qingming Festival and harvested at the beginning of autumn. The fresh melons are plump and green in color.
We pay special attention to the selection of materials for brewing Peibao melons. The melons used are 500 grams each, which are drum-shaped, green and yellow, smooth and plump. They are picked and processed at any time to maintain the freshness and crispness of the melons. Tender. When making, cut the fresh melon into pieces, put it into a vat and marinate it for more than 30 days. Processed more than 10 kinds of high-quality pickle ingredients such as soy almonds, soy peanut kernels, soy cucumbers, soy orchids, soy moss, soy ginger, soy melon, salted beans, Gelidium, tangerine peel, etc. are chopped and mixed, then put into soy sauce and matured Inside the melon shell, cover it with the melon cover. The bundle is still in the original fresh melon shape, hence the name Bao Gua.
The finished product is like a drum, bright in color, crisp and fragrant, refreshing in the mouth, and salty and sweet. Moderate, rich sauce, suitable for both north and south. The produced Linhuan Sauce Pei Gua is rich in vitamins, amino acids, sugars and minerals, and is a pure natural food.
(2) Linhuan Pei Gua. Fermented bean curd
Linhuan has many sauces, and the unique fermented fermented bean curd is as famous as Baogua. It has a history of more than 100 years and is sold all over the world along with Baogua. The ingredients are excellent, the proportions are appropriate, and the fermentation and brewing cycle is long. The product has a unique flavor after eating the fermented fermented bean curd, which makes you feel more hungry. Especially when the fermented bean curd juice is used as an auxiliary ingredient for roasting fat pork, it has a unique flavor. According to the climate, temperature difference, soil quality, pollution-free and other conditions, all high-quality soybeans are selected, and a variety of precious Chinese medicinal materials and special spices are added. After the raw materials required for the milk are selected, they are strictly controlled according to the production process, especially the hygienic standards. Higher. First, wash it with clean water, then soak it in clean water. After the slurry is successfully ground, use a basket to remove the coarse residue and heat it with steam. The gypsum is then pressed into blocks with a specified thickness and standard moisture content, and then cut into 2 cm thick and 4 cm square embryos with a knife. They are evenly spaced and placed in cages in the greenhouse for fermentation. They are required to be at a constant room temperature. Keep it in the medium for 45 to 48 hours. After fermentation reaches a certain level, use special dry honey sauce to make it, add sea salt and natural Sanfu soy sauce, put it into a large vat or the bottom of a jar, add a moderate amount of honey sweet sauce, and seal it with a label. , put into a special fermentation room and stored according to regulations. After soybean soaking, refining, pulping, pulping, pasting, initial pressing, flattening, double pressing, cutting, grinding, cultivating, entering the tank, sealing the tank, Storage, finished product and other processes. It takes about 10 months from embryo to finished product. The finished product will be inspected again before it is sold. If the color and quality are found not to meet the standards, it will not be sold out of the factory. The product is brown in color, with tender skin and flesh, fine texture, rich sauce flavor, moderate salty and sour taste, crystal-clear and crisp, soft but not greasy, and has the unique taste that beef milk should have.
The characteristics of tofu fragrant milk are: yellow and crystal clear in color, the marinade has a special and strong aroma after opening the jar, is soft but not greasy, and is delicious. It is characterized by tender skin and tender meat, fine texture, delicious taste and endless flavor.
8. Linhuan Pei Ru Pork
As famous as Pei Bao Gua and Pei Fu Fu, Linhuan Pei Ru Pork is also known for its bright color, plump shape, fat but not greasy taste, and frankincense. It is rich in flavor and makes people want to eat it. It is famous far and wide.
The craftsmanship of preserved pork must be exquisite. The soup of local pickled fermented fermented bean curd must be used as an auxiliary ingredient. When making it, good pork belly must be selected and processed into large squares. Then it is put into a pot and boiled with water to remove the greasiness. Take it out and cool it, then cut it into uniform slices, pour in the marinated milk (the quality of the marinated milk determines the color and flavor of the marinated pork), add the seasonings and mix thoroughly, put it in a bowl or plate, and steam it in a pot. Some time to further remove the fat and infuse the flavor into the meat. After steaming, take it out of the pot and refrigerate it. When ready to eat, steam it for 15 minutes before eating.
9. Dazhuang Grape
Duanyuan Town in Duji Section is located in the Huanghuai Plain, with a typical warm temperate semi-humid climate, abundant sunshine, four distinct seasons, flat terrain, and natural The conditions are superior, especially suitable for fruit cultivation.
Dazhuang grape cultivation in the territory has a history of more than 300 years. It is known as "Dazhuang grape Dangshan pear". In order to protect its brand, Dazhuang grapes have been registered. The annual "Dazhuang Grape Picking Month" event has made Dazhuang grapes even more popular. Grapes became famous.
10. Huangli pomegranate
Huangli pomegranate is a well-known specialty. It is produced in Huangli Village northwest of Suixi River and is mostly planted on hillsides with an altitude of 50 to 150 meters. During the Jiajing period of the Ming Dynasty, the book "Sui Nian" written by Wu Mengchun, a doctor, recorded that Huangli pomegranate had "bright color, fragrant smell, large soft seeds, and sweet and thick juice." During the Republic of China, it was sold to Nanjing, Shanghai and other places. There are many varieties of pomegranates in Huangli, including Mayao seed, soft seed, green skinned pomegranate, manyuanxiang, stupid pomegranate, etc. Among them, one of the best quality is the soft-seed pomegranate, also called rock sugar pomegranate. The fruit is round in shape with extremely thin skin. The weight of a single fruit is 150 grams, with a maximum size of 300 grams. The number of grains is 350 to 400. It is rock candy color, large and juicy. The seeds are soft and extremely sweet.
11. Huangli Badou apricot
Huangli apricot varieties include Shuibai apricot, Mianxing, Guan Gonglian, etc. Among them, the best one is Badou apricot because of its shape. It is named after it resembles a fence. This variety was grafted and bred by technician Ding Yangzhai in the early years of the Republic of China. It is characterized by large size, high yield, smooth skin, red-yellow color, thick flesh, sweet and sour taste.
12. Suixi watermelon
(1) Earth-type watermelon
Produced in the soil type of Suixi County, it has been cultivated for many years and is famous in the Huaihai area and popular. Huaibei, Xuzhou, Suzhou, Bengbu, Hefei and other places. The melon is of high quality, with thin skin and thick flesh, crisp, tender and juicy. Fragrant and refreshing, sweet and honeyed. If the skin of a ripe melon is cut with a knife, it will split automatically, and the pulp will protrude and cannot be combined. The main variety is green walnut pattern, which is a medium-ripening variety with a larger fruit shape and an oval shape; the skin is greenish-green with fine mesh patterns and is about 1 cm thick; the flesh is red, sandy in texture, and the seeds are black. A single melon weighs about 20 kilograms, with large ones weighing more than 30 kilograms. The yield per mu is about 4,000 kilograms, and can reach up to 7,000 kilograms. The annual cultivation area is about 300 acres.
(2) Tiefo seedless watermelon
In 2000, Tiefo Town, Suixi County introduced seedless watermelon cultivation technology, and the town’s planting area reached 15,000 acres, forming a seedless watermelon cultivation technology. Seed watermelon industry base, and registered the "Fumi" brand trademark, known as "Tiefo seedless watermelon". In 2006, it passed the national green food quality certification. In 2010, "Tiefo Seedless Watermelon" will enter the Shanghai World Expo. It will be available for one month (July 20-August 20) and has a confirmed area of ??1,000 acres.
13. Baishan Hard Noodle Rolls
Suixi Baishan Hard Noodle Rolls are famous for their beautiful shape, pleasant texture, and chewy texture. Passing merchants and passers-by often taste the hard noodle rolls to satisfy their appetites.
Baishan hard noodle rolls are different from ordinary rolls. The first is its "hardness"; it cannot make a dent by pressing it with your hands, and it does not deform when held in a fist, like a brick. The next thing is "big": an authentic large roll is generally 7 cm long, 3 cm wide, and 15 cm high, and one is more than four taels. The second is its shape: the upper part is arc-shaped and the lower part is square. These three features alone are not comparable to those of ordinary large volumes.
The large roll of Baishan Hard Noodle has experienced many ups and downs. Today, only the Xie family operates exclusively in Baishan Town. The large volume of Baishan Hard Noodles is on the verge of being lost.
14. Shuangdui Noodle Fish
Suixi Shuangdui Noodle Fish is one of the very simple traditional staple foods among the people. In recent years, it has appeared in the elegant halls of some large hotels and has become one of the staple dishes that many diners must order.
The preparation of Suixi Shuangdui Noodle Fish is very simple. Fill a bowl with flour, add a certain amount of water, add an appropriate amount of salt, and mash it into a paste. After boiling the water, use chopsticks to mash it into a paste. The batter is poured into the boiling water one by one with chopsticks. After the batter enters the boiling water, it solidifies and looks like large and small river fish, forming an egg shape. After the flour fish is cooked in the pot, add an appropriate amount of salt, oil and seasonings and it is ready to eat. If you add one or two eggs when pounding the batter, the fish will taste softer.
"Shuangdui Noodle Fish" can be meat or vegetarian, and the meat and vegetables of the noodle fish are generally adjusted with ingredients and condiments. For vegetarians, vegetables such as greens and spinach are added to the ingredients, and oil is also used. Mainly grind sesame oil. For meat-free dishes, the ingredients can be various kinds of diced meat and shredded pork, and the oil used is mainly animal oil, with a small amount of sesame oil. The soup used to cook noodles and fish is also very particular. Nowadays, most of them use broth made from pork bones, beef bones, lamb racks, etc.
15. Nanping Xiangdu
Suixi Nanping Xiangdu is cooked with fresh pork belly and is a famous dish in Nanping Town.
In Nanping Town, Suixi, "ringing belly" is a must-have at any banquet whether it is a wedding or a gathering of friends. It has the characteristics of delicious taste, pleasant fragrance, crisp and refreshing taste, and makes a "crunching" sound when chewed in the mouth. , so it is called "Xingdu".
According to reports, the preparation method of ring tripe is also very simple, but the cooking temperature should be carefully controlled according to the ingredients. You need to buy fresh pork tripe, wash it repeatedly with salt and vinegar water, cut it into strips, cook it in a pot of boiling water and add seasonings, use a small bowl or a large porcelain bowl to scoop out the soup and tripe together, and scoop it out with a small spoon.
Nanping Xiangdu is suitable for all ages. It is rich in nutrients, has good color and taste, and is deeply loved by urban and rural people. Nowadays, there are "Nanping Ringing Belly" in cities such as Suzhou, Huaibei, and Bengbu.
16. Pinellia ternata
Pinellia ternata is a famous traditional Chinese medicine in Suixi County. Pinellia ternata is not only the raw material of medicinal decoctions, but also some Chinese patent medicine pills and dews. One of the main ingredients of the agent.
17. Other local specialties
Huaibei famous dishes ＜fish biting sheep＞, Huaibei dog meat, Suixi mutton soup, vegetarian stuffed flat food (wrapped on New Year’s Eve, New Year’s Eve Dumplings eaten all morning), dried vegetable dumplings (usually made on the fifteenth day of the first lunar month), fried mung bean balls (usually made during the Spring Festival), fried buns, sesame seed cakes, steamed buns with glazed noodles, dried steamed buns with sesame seeds, and ground sesame oil , egg tea, (sesame oil) pickled winter melon and soybeans, boiled eggs.