Hefei’s Sanhe Ancient Town is a famous historical and cultural town. As a free 5A scenic spot, it is worth visiting and feeling the local history and culture. Of course, in addition to history and culture, there are also local specialties, which are a major local feature. So what are the specialties of Sanhe Ancient Town? Let’s take a look with the editor below! 1. Sealed vat aged wine

Sealed vat aged wine, also known as sealed vat aged wine, Sanhe Red, is a local specialty product and one of China's three major ancient wines, yellow rice wine (sweet yellow wine). Sanhe rice wine was created in the Ming and Qing Dynasties. There is an allusion to this wine: "Sanhe rice wine drunk the king of England." It is said that during the Taiping Heavenly Kingdom's great victory in Sanhe, the British King Chen Yucheng went to Sanhe to command the battle, and the people rushed to offer homemade glutinous rice liqueur. Chen Yucheng drank eight large bowls in a row and issued combat orders. Whenever he attacked in the future, Chen Yucheng drank sweet wine to quench his thirst and encourage himself, and took the lead in charging into the battle. The common people say, "Drunken people are not drunk, drunkenness makes a hero, and the hero Chen Yucheng becomes a hero in Sanhe wine."

Vat-aged wine is made from refined white glutinous rice, which is washed, cooked, saccharified and juiced, then mixed with high-quality liquor, sealed in a vat for aging, and pressed and filtered after half a year. The wine is naturally flowing juice, the color is naturally brewed, and the wine tastes mellow and sweet.

Sanhe has a long history of producing glutinous rice liqueur. In the early years, there was a liqueur called Jinbo wine, which had a great influence in the local area. After the founding of the People's Republic of China, Sanhe Winery organized technical forces in 1951 to explore the essence of folk crafts and began to produce glutinous rice-sealed vat-aged wine, which was called Chaohu sweet wine at the time. 2. Sanhe water tofu

Sanhe water tofu, Sanhe water is clear, cold and free of impurities, originating from the Dabie Mountains. Use this water to make tofu with tender meat, greasy texture and white color. There is a jingle in production techniques: "Select materials carefully, and remove insects, sand, and shriveled shells; wash beans frequently when soaking them, and change water on time; soybean milk should flow in one stream; grinding should be moderately fine; be aware of the water quality when making the paste. , sweet, salty, and fresh water must be distinguished; the pressing plate is made according to the regulations, first light and then heavy tofu. "The tofu made in this way is fresh in color and delicious, tastes refreshing and not greasy after eating for a long time, and has richness and simplicity. , season according to your heart, can be meat or vegetarian. The soup is milky white and is known as "milk soup". The tofu cubes float on the soup, also known as floating soup. The soup tastes very fresh, also known as fresh soup. In the freezing weather in winter, if you place the tofu outdoors, the moisture will come out and you can tear it into strips and use it to stir-fry shredded pork and chicken shreds for a unique flavor. Sanhe water tofu "tastes like chicken and dolphin, but chicken and dolphin are not as delicious." The tofu dishes made by master chefs are extremely delicious. Tofu, with its unique taste, has earned its reputation as the first green vegetarian food. Tofu tastes better than bird's nest. Tofu combines delicious taste and nutrition, and can be used to cook delicious dishes. Sanhe water tofu has a history of more than 2,500 years. Its invention, development, production and consumption contain rich cultural connotations. 3. Sanhe Oil-paper Umbrella Fan

As the only representative handmade oil-paper umbrella in Sanhe Ancient Town in China, the original oil-paper umbrella was a single yellow oilcloth umbrella. Later, there were hand-painted umbrellas, and stone printing began to be used in the early 20th century. This technology has been retained to this day. Later, in order to develop the oil-paper umbrella industry and innovate, the oilcloth umbrella was changed to an oil-paper umbrella and a variety of printing technologies were added.

Over the past 400 years, the oil-paper umbrella has evolved from a simple rain and sun protection device into a work of art for weddings, funerals, and ornamental decorations. The brand of the oil-paper umbrella has also experienced a process from no brand to a trademark. During the Republic of China, Sanhe oil-paper umbrellas were merged and produced by the local Miqi Society. 4. Goose Feather Fan

The water town of Sanhe is rich in feather resources and has a long tradition of processing feather products. According to legend, there was a fisherman named Zhao in Sanhe, and his daughter-in-law Xiugu made a simple feather fan made of goose feathers for her mother-in-law who suffered from rheumatism. The feather fan made by my daughter-in-law with filial piety produced a very light and gentle breeze, which made my mother-in-law feel very comfortable. Since then, Sanhe has had the tradition of making goose feather fans. At first, it was for household use, and later it was spread at home and abroad with merchants traveling from north to south. "Book of Tang Dynasty" says: Feather fan "has a gentle and cool wind, and can be used by the sick and weak to avoid catching colds".

Now, Sanhe Feather Fan has become a famous brand product. It is not only a must-have product for every tourist visiting Sanhe, but also sells well in more than 20 domestic provinces, municipalities and autonomous regions. It has entered the international market and is exported to Southeast Asia. , Europe and the United States and more than 10 countries. 5. Sanhe dried tea

Sanhe dried tea is a famous local product in Sanhe, and its unique flavor has won the favor of more and more tourists for tasting and consumption. The existing Sanhe dried tea is refined with unique Sanhe snack ingredients in the early 1990s on the basis of the original Sanhe traditional dried sauce.

Its shape is as thin as paper (thickness is about 0.1 cm), with pure color, long fragrance, delicate and elastic taste, and long aftertaste. It uses high-quality soybeans as raw materials, and the production process follows traditional techniques, and is ground into pulp, sifted, and Processes include boiling pulp, dotting pulp, pressing into blocks, gauze forming, pressing and boiling. ?