Huaibei specialties are as follows: 1. Kouzi Liquor is produced in Suixi County, and it is a Luzhou-flavor liquor. Kouzi wine has a long history of brewing. The brewing history of Kouzi wine has a long history. As far back as the 15th year of Lu Huangong in the Spring and Autumn Period (AD 697), Song Xianggong repeatedly donated blood to the vassals of the League and drank local wine. According to legend, during the Warring States period, Song moved its capital to Xiangshan, and it was brewed in large quantities. During the Southern Song Dynasty, the Jin Dynasty and the Yuan Dynasty, kouzi wine was produced in large quantities. Kouzi wine has lasted for thousands of years, and its taste is sweet at the entrance. After drinking, it is just right, and it is known as "the name is three thousand miles in the north of Hebei, and the taste accounts for the reputation of the first in Jiangnan." Many literati, dignitaries and tycoons will gather here, or go boating, or drink and compose poems. The poet Bai Juyi in the Tang Dynasty wrote in his poem: Write couplets in the autumn night, and Chun Xue will warm the wine in the morning. The edge of the lake loves Bai Ou to fly, and the water is clear and pity the red carp fat ... In the third year of Song Yuanfeng, Su Shi, Xuzhou Zhizhou, wrote in the words "Nanxiangzi Suzhou Shangyuan": "A thousand riders try a spring outing, and the light rain will be harvested, which will make Jiangdong an old guest; If you stay late, the liquor will slip silently. " Liquor in the word is Kouzi wine, and Suixikou belonged to Suzhou at that time. When Emperor Qing Qianlong went down to the south of the Yangtze River and passed through Xuzhou, he greatly appreciated the mouth wine presented by the local officials in Suixi. The poem "A thousand drunkards next door, ten fragrant flowers open the altar" with Xiangshan hermit as the most popular. Kouzi wine has been produced from generation to generation, occupying the former site of Caofang in previous dynasties. It uses the Millennium Gu Quan and the century-old cellar, selects high-quality sorghum and superior Chen Qu, and uses the traditional brewing technology to make the wine mellow and fragrant. Kouzi wine is characterized by strong aroma, long fragrance, fragrance through the bottle, and constant overnight stay, which is called "fragrance through the bottle" and "fragrance through the night". It is "clear as jade dew, strong and fragrant, sweet and refreshing, and has a long taste". Nanjing people boast: "Suixi famous wine comes to Pukou, and the whole city of Nanjing is fragrant." Throughout the ages, merchants have traveled, and literati have "dismounted when they smell the fragrance, and stopped when they know the taste". In history, there is a reputation that "the name is three thousand miles in the north of Hebei, and the taste is the first in the south of the Yangtze River". Kouzi wine has become one of the business cards of Suixi in Huaibei. 2. Kouzi Cake Kouzi Cake has many varieties, good quality and wide market, and is one of the famous local products in Suixi. Kouzi cakes are divided into ordinary cakes and fine cakes (coarse and fine). Like three knives, croissants, small Beijing dates, grasshopper legs, bean skin, burnt flowers and sesame cakes, they are all ordinary cakes. Fine cakes include inch gold, hemp chips, baked cakes, bee cakes, cloud chips, hawthorn cakes, skin candy, cakes, chicken bone candy, honey and so on. In addition, there are some seasonal cakes: crisp sugar, papaya cake, mung bean cake, moon cake and so on. And there are special gifts for sacrifice, commonly known as "honey supply". Honey supply is a variety of people and things made of white sugar. Such as the Eight Immortals, statues, palaces, archways, pagodas, incense burners, candle stands, pots, bowls, pots, bottles, dragons, tigers, lions, horses, cows, pigs, sheep, chickens, ducks, geese, flowers, birds and fish. These "honey offerings" are exquisitely made and perfect, and they are lifelike in shape, sweet and delicious to eat. 3. It is said that when Ganlong passed by in the south of the Yangtze River, he felt hungry. It happened that an old lady cooked chicken soup by the roadside, and Ganlong sat on the side of the road and drank a bowl, which was very fragrant. There were wheat kernels in the soup, but Ganlong didn't know that this wheat kernel was left in the chicken's stomach without washing it. So, Gan Long asked the old lady, "What soup is this?" The old lady was old and hard of hearing, so she repeated, "What soup?" Qianlong mistakenly thought that the name of this soup was "what soup". Later, this name was called "Zhetang", and now people in Suixi call it "Zhetang", and because the soup tastes fresh and spicy, some people also call it spicy soup or Hu spicy soup. The spicy soup in Suixi Old Town is cooked with hens and round bones, plus 12 kinds of ingredients. When cooking, in addition to adding onions and wheat kernels, and adding a lot of ginger, this soup has a spicy taste, which is very fresh. Wake the washed gluten thoroughly in warm water to make the original spongy gluten surface smooth and soft, then pinch it into a small piece and open the pot, and stir it clockwise with chopsticks. At this time, the gluten will be thrown into pieces, such as egg floc, but slightly thicker than egg floc. There is also a certain method to make spicy soup gluten: put flour into a basin, make soft dough with about 1 kg of clear water, and rub the dough with hands dipped in water; Bake for a few minutes, then rub it hard, then gently knead it with clear water, and then wash it with clear water when the surface water is thick. Repeat this several times until all the flour juice in the dough is washed out, and then the gluten is taken out by hand and soaked in a clear water basin. The flour water left after gluten washing is blended into the soup, so that even the wheat kernels cannot be precipitated. Finally, add shredded eel, salt, monosodium glutamate and appropriate amount of white pepper. Adding some sesame oil to the soup is even more delicious. 4, Wang Hanzi Camellia Wang Hanzi was originally named Wang Xincong, and his carefully developed Camellia oleifera dominated the snack group in the old city. Camellia oleifera is a nourishing boutique in Suixi snacks, and people often say that "Camellia oleifera in the old city is fragrant". In the street food stalls, put a big pot, wrapped in cotton cloth for heat preservation, and there are well-made camellia oleifera in the pot. When eating, add vinegar, soy sauce and sesame oil, which is hot and sour and delicious. Its taste is smooth and oily, slightly life-friendly, and the ghee is rich in aroma and nutrition, which is deeply loved by the elderly and children. In addition to fragrance, Camellia oleifera has the effects of refreshing, promoting digestion, invigorating stomach, dispelling dampness and avoiding dysentery, dispelling cold and treating colds. 5. Liuxiangge Brush The brush produced by Huaibei Liuxiangge Brush Factory has excellent materials and moderate production. There are more than 2 varieties, which belong to Xuanbi. On the basis of exploring the traditional pen-making technology, Liuxiangge not only keeps the characteristics of Xuanbi, but also absorbs the advantages of Hubi and creates its own style. It maintains the unique advantages of the brush, such as sharp, round, neat, healthy, both rigid and flexible, pure and durable, and has a long front, a clear front, a thin body and a large amount of ink, which makes it easy to use and splash ink, which can make it a "iron wire center" interesting. Among them, the famous painters such as Liu Haisu, Shu Tong, Li Kuchan, Lai Shaoqi, Fei Xinwo, etc., have tried to write, and they all praised the application of their hearts, and they have been freely praised. Famous Japanese painters Kato Toycui and Chai Tian Mushi also spoke highly of them. Liuxiangge brush is exported to Hong Kong, Australia, Japan, Thailand and other places, and enjoys a good reputation in the field of calligraphy and painting at home and abroad. 6. Linhuan Bangbang Tea 7. Suixi pickles Suixi pickles, including the pickles in the old town of Suixi and the pickles in Linhuan Town, have a production history of more than 1 years and are deeply loved by local people. (1) Pickles in the Old Town Pickles in the Old Town are the most famous pickles with sauced melons, which were first created in Tongzhi period of Qing Dynasty and have a production history of more than 12 years. Sweet, salty, sour, spicy and fragrant dishes are filled in the fragrant and delicious sauce-wrapped melon core. It tastes rich in sauce, crisp and refreshing, and has a unique flavor. The melon wrapped in Suixi sauce is exquisite in material selection, fine in production and unique in flavor. Yuanchangzhai Sauce Factory uses local high-quality bagged melons as raw materials. This melon is drum-shaped, green and yellow in color, moist and plump, and each melon is required to weigh 5 grams to 75 grams. It should be picked and processed, and it is not allowed to stay overnight to ensure freshness. When making, firstly, the stalk of the wrapped melon is cut in a round cover shape, and the pulp of the melon is removed, and then the melon shell is amber through the processes of primary pickling, sun exposure, sauce making and the like; Then, high-quality almonds, peanuts, cucumbers, melons, beans, moss, kohlrabi, ginger, cornus Cervi, dried tangerine peel, etc. are selected as ingredients, which are chopped into stuffing after being sauced, and filled in the pickled melon shell. Finally, the previously cut round melon skin cover is covered again and tied into the shape of the original fresh-packed melon, which is the finished product. (2) Linhuan pickles Linhuan pickles are full of color and flavor, crisp, refreshing and elastic, bright and translucent in color, and exude the fragrance of pickles. The taste is neither salty nor bitter and lettuce. There are more than 4 kinds of pickles in Linhuan, among which cultured melons and fermented bean curd are the most famous. (1) Linhuan Bagged Melon Linhuan Bagged Melon, also known as Chinese cuisine, has a round, tender, fresh, crisp sauce-packed melon in the shell and a "stuffed ten kinds of cotton with five or six colors" in the pulp. Linhuan is known as "Bagua City". The prestigious Linhuan Sauce-packed melon is a traditional dish in Linhuan Sauce with a history of more than 15 years. It is famous for its unique flavor such as fragrance, crispness, tenderness and rich sauce flavor. At the end of the Qing Dynasty, a poet wrote a poem praising the sun: "Melon wind sends fragrance, bees and butterflies fly in clouds, and after eating melons, they forget their hometown people." In 1981, at the East China Condiment Cooperation Conference held in Hangzhou, Luocheng brand cultured melon was elected as the best product. In 1985, it was rated as the best seasoning food by the state. Bagua was originally named Daughter Melon, and its species was handed down more than 2, years ago. The cultivation of baogua is very particular. Choose its specific soil, only apply farmyard manure and plant ash, pack melons for clear planting, and pick them in beginning of autumn. Fresh melons are plump and bluish yellow. The selection of materials for brewing bagged melons is particularly particular. Each bagged melon used is 5g, drum-shaped, bluish yellow, smooth and plump. Processing with picking, not staying overnight, to keep the freshness and crispness of melons. When making, the fresh melon is covered, peeled off, marinated in the tank for the first time, exposed to the sun for more than 3 days, and then covered with a layer of sweet sauce, and cultivated for 4 days to make amber melon shells for later use. Then, more than 1 kinds of high-quality pickles ingredients, such as almond sauce, peanut sauce, cucumber sauce, orchid sauce, moss sauce, ginger sauce, melon sauce, salted beans, cauliflower and dried tangerine peel, were chopped and blended, put into the mature melon shell with sauce, and covered with the melon cover. The bundle is still in the shape of the original fresh melon, so it is named Baogua. The finished product is drum-like, bright in color, crisp and fragrant, fresh in mouth, moderate in saltiness and sweetness, and rich in sauce, which is suitable for both north and south. The produced Linhuan sauce-packed melon is rich in vitamins, amino acids, sugars and minerals, and is a pure natural food. (2) Linhuan culture fermented bean curd Linhuan has many sauces, and the unique fermented bean curd is just as famous as baogua. Fermented bean curd has a history of more than 1 years, and it is exported to all directions along with melons. The technology is fine, the process is complex, the materials are selected well, the proportion is appropriate, the fermentation and brewing cycle is long, and the product has a unique flavor after being made. After eating fermented bean curd, I feel that my food intake has increased. Especially, it is unique to use the juice of fermented bean curd as an auxiliary material for burning fat meat. Tofu-flavored milk is characterized by yellow and crystal clear color. After opening the altar, the smell of marinade is particularly strong, soft but not greasy, and delicious. It is characterized by fresh and tender flesh, fine texture, delicious taste and endless taste. 8. Linhuan's milk-cultivated meat is as famous as Bao-gua and Pei-sufu. Linhuan's milk-cultivated meat is also famous for its bright color, full shape, fat but not greasy mouth, and rich frankincense, which makes people feel reluctant to give up. The technology of cultivating milk meat is exquisite, and the soup of cultivating fermented bean curd with local pickles must be used as an auxiliary material. When making it, the fine pork belly should be selected, processed into large squares, and then put into a pot and boiled with water to remove greasy. Take it out, cool it, cut it into even pieces, pour it into the cultured milk (the quality of the cultured milk determines the color and flavor of the cultured meat), add seasoning, mix well, put it in a bowl or plate, steam it in a pot for some time, further remove the grease, and soak the taste in the meat. After steaming, take it out of the pot and refrigerate it. When eating, steam it in the pot for 15 minutes before eating. 9. Dazhuang Grape 1, Huangli Pomegranate 11, Huangli Badou Apricot 12, Suixi Watermelon (1) Native Watermelon (2) Tiefo Seedless Watermelon In 2, Tiefo Town, Suixi County introduced seedless watermelon culture technology, and the town's planting area reached 15, mu, forming a seedless watermelon industrial base and registering the trademark "Fumi". In 26, it passed the national green food quality certification. In 21, "Tiefo Seedless Watermelon" will enter the Shanghai World Expo, with a supply time of one month (July 2th-August 2th) and an area of 1, mu. 13. all the virtues Hard-faced Roll Suixi all the virtues Hard-faced Roll is beautiful in shape and comfortable to see. The wheat-flavored gluten tastes like slag, and Fiona Fang is famous for its hundred miles. In the past, merchants and passers-by often tasted hard noodles to satisfy their appetite. All the virtues hard-faced rolls are different from ordinary rolls. The first is its "hard"; You can't press out the pit by hand, and you can't deform it in your fist, like a brick. Moreover, it is "big": authentic large scrolls are generally 7 cm long, 3 cm wide and 15 cm high, and one is more than four or two. Secondly, its shape: the upper part of the bridge arch is circular, and the lower part is square. Only these three characteristics can be compared with other large volumes. All the virtues's hard-faced book has experienced many ups and downs. Today, in baishan town, only Xie Jia operates exclusively. All the virtues's hard-faced scrolls are on the verge of being lost. 14. Double-pile noodle fish Suixi Double-pile noodle fish is one of the very simple traditional staple foods of the people. In recent years, it has become one of the staple foods that many diners must order. The method of making a double pile of noodles fish in Suixi is very simple. Put flour in a bowl, add a certain amount of water, add a proper amount of salt, and mash it into paste. After the water is boiled, use chopsticks to dial the mashed batter into the boiling water one by one. After the batter enters the boiling water, it solidifies, and it is shaped like a large and small river fish and becomes an egg. After the noodle fish is cooked in the pot, it can be eaten with proper amount of salt, oil and seasoning. If you add one or two eggs to the batter, the noodle fish will taste softer. "Double-pile noodle fish" can be vegetarian, but the vegetarian diet of noodle fish is generally regulated by ingredients and seasonings. For vegetarians, the ingredients are vegetables such as green vegetables and spinach, and the oil is mainly ground sesame oil. For meat eaters, all kinds of diced pork can be used as ingredients, and animal oil is the main oil, with a small amount of sesame oil. There are also exquisite soups for cooking noodle fish. Now, most of them are stewed soups such as pig bones, ox bones and sheep shelves. 15. Nanping Belly Suixi Nanping Belly is cooked with fresh pork belly and is a special dish in Nanping Town. In Nanping Town, Suixi, whether it's weddings, funerals, joys and sorrows or friends' parties, there is bound to be a "ringing belly", which has the characteristics of delicious taste, pleasant fragrance and crisp and refreshing taste. When chewing in the mouth, it makes a "creaking" sound, so it is called "ringing belly". According to reports, the production method of the ringing belly is also very simple, but the cooking temperature should be carefully mastered according to the ingredients. You need to buy fresh pork tripe, wash it repeatedly with salt and vinegar, cut it into strips, cook it in a boiling water pot and add seasoning, then put the soup and tripe together in a small food basin or a big porcelain bowl, and eat it with a small spoon. Nanping Belly is suitable for all ages, rich in nutrition and good in color and taste, and is deeply loved by urban and rural people. Nowadays, there are "Nanping Belly" in Suzhou, Huaibei, Bengbu and other cities. 16. Stay in Pinellia ternata 17. Other famous local dishes, Huaibei famous dish < Fish Bites Sheep >, Huaibei dog meat, Suixi mutton soup, vegetarian flat food (wrapped on New Year's Eve, eaten in jiaozi on the first morning of the first day), dried vegetables (usually made on the fifteenth day of the first month), fried small ground mung bean balls (usually made during the Spring Festival), water-fried bags, sesame seeds and seeds. . . . . .