Anhui food specialty

Yimen dried moss

Origin: Woyang, Anhui, China.

History: According to legend, it was created in a village called "Zhangxiulou" 300 years ago, so it was originally named "Xiulou Taiqian". Because Yimenji is called "Miaoji", it is also called "Miaoji Mosigan". After the dried moss is made, it is usually packed and shipped to various places for sale. After opening the package, the fragrance is fragrant, so it is called "cilantro" by merchants from Huguang and Hong Kong. This dried moss has a unique flavor and is regarded as a treasure. During the Qianlong period of the Qing Dynasty (1736-1795 AD), it was served to the emperor as a "tribute dish".

Features: Dried moss is made from peeled and dried autumn moss stems from the Yimenji area of ??Woyang County. It is fragrant, tender and crispy. Preparation: First take out an appropriate amount of dried moss, soak it in warm water for two hours, then cut it into two-finger-long slices, mix in dried shrimps, shredded ginger, chili pepper and salt to make a salty mix; add sugar to make a sweet mix. Especially in the cold weather, a green and crispy cold dish - dried moss appears on the dining table, which will immediately make people feel full of spring. Process: The dried moss should be cut and dried immediately after harvesting. Cutting and drying is the key to the production of dried moss, which requires processes such as leaf removal, peeling, slicing, and drying. Requirements when cutting: the knife should be straight, the moss slices should be consistent in thickness and length, and the roots should still be connected at one end for easy drying. Most of the water in the moss pieces evaporates, and after it wilts, it can be tied up and sold.

Wuhu sesame coriander

Origin: Wuhu, Anhui, China.

Features: Sesame coriander is also known as "five-spice cabbage". It is based on tall cabbage with long stems, short leaves, strong, white and tender leaves, and is supplemented with an appropriate amount of fine salt, five-spice powder, and crushed Garlic cloves, red pepper powder, fried black sesame seeds, cooked vegetable oil and a little preservative are made using traditional techniques and go through seven processes including drying, cleaning, cutting, dehydration, salting, seasoning and sealing. It is fresh, tender, crisp and refreshing. Appetizing and unique flavor. Technology: The method of making Wuhu sesame and coriander sauce is both exquisite and simple. It basically follows the technology developed in the middle of the Qing Dynasty. According to the "Xingyuan Lu" written by Li Huanan of the Qing Dynasty, the pickling method of this dish at that time was: for every ten kilograms of vegetables, add 6 taels and 4 qian of finely ground salt. First, spread the vegetables leaf by leaf, shred the thick part of the stem or cut into inches, dry them in the sun until they are 60 to 70% dry, and add salt. Knead until wilted and very soft, add peppercorns, cumin, and tangerine peel shreds, mix well, put it into a jar, and plug the mouth tightly with grass to avoid deflation. Store it evenly and eat it in one month.

Suixi Sauce-packed Melon (dish in Chinese cuisine)

Origin: Suixi, Anhui, China.

History: Suixi pickled melon was first created during the Tongzhi period of the Qing Dynasty and has a production history of more than 120 years.

Features: The fragrant and delicious pickled melon core 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. Craftsmanship: Suixi Sauce Bao Gua is exquisite in the selection of ingredients, fine in production, and unique in flavor. Yuanchangzhai Sauce Factory uses local high-quality melons as raw materials. This melon is drum-shaped, green 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. Manufacturer: Anhui Yuanchangzhai Sauce Factory, China.

Wuhu fermented bean curd

Origin: Wuhu, Anhui, China.

Variety: There are red recipe, green recipe, bad recipe, etc., each with its own flavor. Red fermented bean curd is added with red yeast rice, which has a bright red color and a salty, spicy and mellow aroma; yellow fermented bean curd is added with yellow alcohol, which is milky white in color and has a strong compound aroma of bad aroma and amino acids; green fermented bean curd is bluish-white in color, has a strange smell and is very delicious. . The newly created osmanthus fermented bean curd, sesame fermented bean curd and multi-flavored fermented bean curd all have unique flavors.

Features: Wuhu fermented bean curd is neatly shaped, bright in color, rich in fragrance, delicious in taste and has a long aftertaste.

Efficacy: Osmanthus fermented bean curd is fragrant and has the effects of resolving phlegm and blood stasis, warming the stomach and relieving pain; sesame fermented bean curd is fragrant and delicious, can strengthen the body, resist diseases and prolong life; multi-flavor fermented bean curd is added with a variety of spices , with various tastes such as salty, sweet, sour, spicy, numbing and fragrant, and is quite popular among consumers.

Process: First cut the tofu into small cubes, press out some of the water, place it in an indoor bamboo cage, sprinkle with artificially cultivated and purified Mucor strains, cover it to keep it warm, and let it ferment. When the tofu becomes moldy and the white hair on the tofu surface grows to two or three centimeters thick, put it into a jar, add the accessories, pour in the prepared salt water (add 20 grams of salt for every 100 ml of water) and soak it in the salt water. It is appropriate to submerge the top layer of tofu cubes by one or two centimeters. Then seal the mouth of the jar with wet mud, let it melt away the pili, and continue fermentation to promote the further decomposition of soybean protein into amino acids, so that the fresh and fragrant juice of the auxiliary materials can penetrate into the fermented bean curd mass. After a few months, it matures into fermented bean curd. The longer the fermentation period, the better the quality and the more delicious the taste. When loading the jar, add different auxiliary ingredients to make fermented bean curd with various flavors.

Hu Yumei Broad Bean Hot Sauce

Origin: Anqing, Anhui, China.

History: Hu Yumei broad bean hot sauce has a production history of more than 100 years. According to historical records, in the 10th year of Daoguang's reign in the Qing Dynasty (AD 1830), Hu Zhaoxiang, a Huizhou sauce seller, entered Anqing City with a jar of sauce and opened a "Simei Sauce Garden" in Nanzhuang Ridge outside the north gate of Anqing in partnership with his uncle Gan. In the second year of Xianfeng in the Qing Dynasty (AD 1852), Hu Zhaoxiang's eldest son Changling and second son Changjie inherited their father's business and manufactured Yuangang sauce, soy sauce, soy sesame oil, etc. for sale. This was the prototype of "Hu Yumei". In the second year of Tongzhi in the Qing Dynasty (AD 1863), the Hu family opened "Hu Yumei Sauce Garden" in the fourth archway of Anqing Commercial Center. Broad bean hot sauce was originally a specialty of Sichuan and is produced almost everywhere in central and eastern Sichuan. Pixian Douban and Chongqing's Jingoudan are the most famous. The Hu family sent people to Sichuan three times to learn the Sichuan sauce production technology. Then, according to the tastes of people in the lower reaches of the Yangtze River, they creatively produced broad bean hot sauce that originated from Sichuan sauce and was different from Sichuan sauce and had its own unique flavor. After decades of bleak business, before the Revolution of 1911, the rising star "Hu Yumei" broad bean hot sauce with Zhenfeng Ancient Pagoda as its trademark entered the ranks of famous products. It kept pace with Sichuan and Chongqing Doubanjiang, which had "Mountain City" as its trademark at that time, and became famous for a while. Features: The finished Hu Yumei broad bean hot sauce is bright crimson, delicious, slightly sweet and slightly spicy, and rich in nutrition. Efficacy: It can stimulate appetite and aid digestion. It is an ideal side dish and condiment. Process: When selecting raw materials, broad beans must be selected with the best granular, plump and good color. Red peppers should be bright red, plump, thick, sugary, and less spicy. The koji is made from green soy sauce koji essence from Ningbo. The red yeast rice is from Gutian, Fujian. The production process is: soaking beans, shelling, bleaching beans, steaming beans, mixing noodles and planting koji, making koji, post-fermentation, adding chili sauce, and then storing it for a certain period of time to get the finished product. Awards: From 1910 to 1929, Hu Yumei broad bean chili sauce participated in the Panama International Commodity Expo, Hankou "Nanyang Commodity Exhibition", Anqing "Anhui Commodity Exhibition Exhibition", Shanghai "West Lake Expo", and won the first prize Nine silver and bronze medals.

Jingting Green Snow

Produced in Jingting Mountain, it has a long history and unique quality. It is a treasure of tea and was listed as a tribute tea in the Ming and Qing Dynasties.

Qinxi

Qinxi in Jingxian County is rich in Qinxi. "The dragon's fins are enough to feed the belly and are not too long to fill an inch." It has a unique flavor and was a "tribute" in ancient times. To this day, local people still refine it and put it on the market according to traditional techniques during the peak season. .It is a treasure to go with tea.

Pueraria

Pueraria lobata can be used to make starch and can also be used medicinally. It has diaphoretic, antipyretic and other effects.

Rui (jade) )Zoozao

Double-kernel jujube has a large fruit, thick flesh, thin skin, small core, double kernels, sweet and tender taste, and has certain medicinal value

Hickory nut

Produced in Ningguo City, the "Hometown of Pecans in China" and "Hometown of Yuanzhu in China", the shells are firm and the meat is crispy, fragrant, nutritious and highly nutritious.

Anhui is famous specialty. It is mainly produced in the deep mountain valleys of Qianxian County at an altitude of 350-700 meters. Torreya is a rare native product in my country, mainly distributed in southern Anhui and western Zhejiang. The mountainous area of ??southern Anhui is most famous for its products in Qianxian County. Its variety resources are extremely rich and ranked first in the country. Common varieties include small round torreya, round torreya, wooden torreya, millet torreya, long torreya, twisted torreya, horned torreya, etc. In addition, there are many excellent solitary varieties. Among them, the product of a "Monk Torreya" in Jiaxi Village was once used as a tribute in history. Torreya is rich in fat and protein. It is crispy and delicious after being fried. It is loved by people and has a high commodity value. Cold-pressed torreya oil is light yellow in color and is a famous edible oil. Torreya kernels are used as medicine and have the effects of moistening the lungs, resolving phlegm, relieving coughs, eliminating hemorrhoids, and repelling parasites.

Famous inkstones from She County, rice paper from Jingxian County, fragrant ink from Huizhou,

Famous porcelain from Qimen, Xuan pens from Xuancheng, silk from Jixi,

Cao Suogong's ink painting, Ganoderma lucidum from Tianzhu Mountain, Gastrodia elata from Jinzhai,

Gongju from She County, clay figurines from Yingshang, paper-cutting from Fuyang,

Hefei True Hair embroidery, Liu Mazi scissors, She County brick and stone carvings,

Pomegranates from Huaiyuan, Lingbi's strange stones, ancient Hui embroidery from Yixian County,

Hu Kaiwen's ink ingots, Yuexi mulberry paper , Ceramics from Jieshou,

Iron paintings from Wuhu, Buddha statues from Jiuhua Mountain, Ganoderma lucidum from Nanxi Town,

Qihong from Qimen, ginger from Linquan, snow pear from Huizhou,

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Xiuning Bamboo Woodenware, Mengcheng Yellow Beef, Xin'an Sesame Candy,

Bozhou Gujing Gong, Huaibeikou Zi Liquor, Guzhen Big Peanut,

Huangshixi Famous Tea , salted duck from Laian, Poria cocos from Dabie Mountain,

Shitai Tianfang tea, dried moss from Woyang, Dongzhi Yunjian tea,

orchids from Shucheng, Tongcheng Xiaohua tea, Langya Temple Suzhai,

Shitai Yunwu tea, Tunxi stinky salmon, Anqing snow wood painting,

Wuhu peony bark, Fengyang phoenix painting, Huizhou stinky tofu,

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Huainan fire pyrography, Songyang day lily, Huizhou eight bowls,

Tunxi fried meatballs, Wanxi green tea, Ningguo Wuzao,

Su Cannabis in the port, Taihe toon buds, comfortable mats in Qianshan,

Dingyuan’s bridge end, Xuanzhou papaya, Wuhu’s camphor,

Tianzhu Mountain medicinal materials, Chaohu shrimps, Banqiao straw mats,

Wuwei's salted duck, Shouzhou's herbs, Huoshan's yellow buds,

Caishiji dried tea, Chuxian tribute chrysanthemum tea, Langya’s crispy candy,

Jinzhai’s dried duck eggs, Chaohu’s jade belt cake, Xiaoxian’s big grapes,

Fanchang’s pickles are good, Jiuhuashan vegetarian food, Dangshan’s crisp pears,

Jue cuisine from Yuexi County, Jixi Hui cuisine gang, iron pot from Fengtai County,

Bamboo carvings from Jing County, silk dates from Tongcheng, dried bamboo shoots from Ningguo,

Huoqiu's willow weaving, Bozhou's traditional Chinese medicine, Lixin nylon net,

Shuidong's candied dates, Xiaoxian wine, Maceng's fragrant mushrooms,

East to the kudzu grass, Guangde Chestnuts from Bozhou, tobacco from Bozhou,

Yangmei from Fudai, peacock from Xiuning, strawberries from Changfeng,

Torreya from Yi County, white garlic from Lu'an, Chugong chrysanthemum from Chuzhou ,

Taihe's cherries, Xiuning's bamboo shoots, Mingguang's mung beans,

Feidong's peanuts, Linquan's tribute persimmons, Fengtai Huai king fish,

The deer in Guichi, the honey in Lujiang, the mandarin fish in Jinzhai,

Mingguang’s Tequ, Fuyang’s leather silk, Huangshan’s stone fungus,

Hefei The cut cakes from Lixin, the beef from Mengcheng, the dendrobium from Huoshan, and the white peony root from Bozhou.

Huoshan root pile bonsai, Jinzhai polished lacquerware, Guangde's bamboo root carvings, Xuancheng's pecans,

Wabu Lake's whitebait, Huangshan's kiwi, Tongcheng's Water celery, usnea strips from Xiuning,

Funan Liansi radish, Yingzhou red cherries, She County golden bamboo tribute chrysanthemum, Tianzhu Mountain zhan'er cake.

Qianshan’s braised trotters, Tongcheng’s Mafeng cake, Shouxian’s great rescue, Anqing’s Jiangmao dumplings.

Hu Yumei's broad bean paste, Huangshan's pine nut cake, Tongling's thin-skinned ginger, Xiuning County's usnea,

Jixi's rose cake, Yu Liangqing's plaster, Haozhou Snow Lake tribute lotus root , Hefei sesame cake baking,

Ma'anshan silk and cotton paintings, Jieshou's ancient painted pottery, Baohe's fish and lotus roots, Fuliji's roast chicken,

Tiantianzhai's hanging pot, Tofu from Bagong Mountain, Silk Dates from Tongcheng County, Anqing Spiced Beef,

The three treasures of Sixi, Fat King Fish from Fengtai County, Amber Candied Dates from She County, Su Zhaoli from Bozhou,

Gong grapes from Xiao County, Huangyinkeng green peonies, Dongzhi County kiwifruit, Tongling Xishan Danpi,

Hengshan Town’s long jujubes, Huangshan Silver Hook Stone Fungus, Susong Pavilion Snow Jujube , Wuhe Tuohu crab,

Fuyang jade agate, Wuhu clear water water chestnuts, Langxi water pepper, Funan Huanggang willow weaving,

Linquan’s high-yield mint, Guichi’s Cuiwei tea , Bamboo candied dates from Yingkeng, pecans from Ningguo,

Pillow buns from Fuyang, Guantang garlic from Bozhou, good game from Qiyun Mountain, whitebait pearls from Chaohu,

Dangshan County’s Pear cakes, silver carp from Wanfo Lake, honey from Chuzhou City, Xiaojiaqiao pancakes,

Bing ginger from Jiuhua Mountain, green onions from Huangling District, Ruikui grass from Langxi, top-quality stir-fried greens from She County ,

Lu'an melon slices are good, Huangshan top-quality Maofeng, Wuhu Yingchun melon seeds, Huangshan green peony tea,

Huoshan Xiaoxian spring tea, Bozhou Guantang garlic, Huaiyuan County asparagus , Tongling's Baiji Dolphin,

Tunxi's Houkui Tea, Tongling's cotton-spinning Majing County Xuanbi and rice paper, She County's Kumquat Da.

Liulang Chinese mitten crab, Tianchang manna pancakes are good, Xingtang dehydrated garlic and ginger are excellent,

Wuwei gauze lamp craftsmanship is exquisite, Fengyang Yuye wine is famous, Hefei Xiaoliu melon seeds are fragrant,

Wuhu fools melon seeds, Xuanzhou’s chestnuts are big, Shucheng’s tribute banquets come to Beijing,

Huoqiu’s willows are piled all over the city, Nanxi Town’s Ganoderma lucidum is abundant, Xingang’s dry tea tastes Strong,

Tongcheng’s garlic is bright red, Anqing’s Mozi crisps are famous, Jingxian’s pickles are always prepared at home,

Mingjiao Temple’s Buddhist tea is sacred, Huangshan’s top cloud tea, Shexian’s top valley Dafang tea,

Jingxian Yongxi Huoqing tea. There are many copper mines in Tongguan Mountain.

Tiger fur tofu from Xiuning, Baiyao Huangya from Qiyun Mountain, Yucai pickle products from Jing County,

Green Peony Tea from Huangshan Mountain in She County, Tunxi The city’s pickled fresh mandarin fish, Bozhou Haomen’s tribute chrysanthemum ice tea,

Hefei’s tiger skinned kumquat eggs, Shexian Zhangtan Santan loquat, Huaining County’s Dingxue tribute cake,

< p>Anhui Qihongtun’s famous green tea, Woyang’s blast furnace Daqu wine, Huangshan’s special Maofeng tea,

Sesame and garlic slices washed in spring water, Bozhou’s heart-piercing carrots, Tangmo apricot trees that will not grow old for thousands of years,

The name of Qiyun Mountain Fungus Stone Chicken.