Huangshan’s dried plum and vegetable sesame cakes taste good, I personally like to eat them
Tian Jiong Niang
Tian Jiong Niang is made from fine glutinous rice and is produced in Huangshan City In the streets and alleys of urban areas or market towns, you can often see people carrying burdens and hawking. At both ends of the load are two stone drum-shaped bamboo baskets. The lids on the bamboo baskets are inlaid with glass, and bowls of rice wine are placed under the glass. There is a pit in the middle of the rice wine, which is filled with sweet wine juice.
The preparation of fermented rice is very particular, and there are two ways to eat it. Eat it cold: Eat a bowl of it in the hot summer and it will cool down your internal organs. Eat it hot: Boil the fermented rice with golden amber candied dates or eggs in winter. It tastes fragrant and sweet and will make you feel chilled.< /p>
Laba Tofu
Yixian County's folk specialty. On the eighth day of the twelfth lunar month, just before the Spring Festival, every household will dry tofu. Folks call this kind of sun-dried tofu "Laba Tofu" Tofu". The production method is to first make tofu with fine small soybeans and cut it into round or square pieces, then apply salt water, dig a small hole in the middle of the upper part, put in an appropriate amount of oatmeal, and slowly put it under the mild winter sun. Bake and dry, so that the salt is gradually absorbed and the water is gradually dried, and it becomes Laba tofu.
Liangxiang Wenzheng Mountain Bamboo Shoots
Bamboo shoots are a delicacy in Anhui cuisine. Wenzheng Mountain Bamboo Shoots are the most tender among all the bamboo shoots, but they are not fragrant enough. Add sausage, Adding flavor such as shiitake mushrooms makes up for the shortcomings.
The method is to stew the bamboo shoots with ham bones and fresh pork bones, and add sausages and mushrooms in the middle. When mature, remove bones and serve on a plate. The dishes are available in three colors: red (sausage), brown (shiitake mushrooms), and custard (Wenzhengshan bamboo shoots).
The bamboo shoots are braised and the flavor is clear, crisp and tender, with mixed aromas such as sausages and mushrooms. It is a seasonal dish in Huangshan in spring.
Yipin Hotpot
A hot pot that Huangshan people often eat in winter. According to legend, this dish was created by Yu, the first-grade wife of Bi Qiang, the "Four Ministers" of Shitai County in the Ming Dynasty.
Once, the emperor suddenly visited Shangshu Mansion as a guest. In addition to delicacies from the mountains and seas, Mrs. Yu specially cooked a Huizhou home-cooked dish - hot pot. Unexpectedly, the emperor enjoyed the meal with gusto and praised it endlessly. Later, the emperor learned that the delicious hot pot was actually cooked by Mrs. Yu herself, and he said that it turned out to be a "first-grade hot pot"! The name of the dish was finalized.
The cooking of "Yipin Guo" is more particular. In the hot pot, dried bamboo shoots are placed on the bottom of the pot, pieces of meat are placed on the second layer, white tofu or fried tofu is placed on the third layer, and white tofu or fried tofu is placed on the fourth layer. It is a meatball. The fifth layer is covered with vermicelli, garnished with spinach or daylily, add seasonings and an appropriate amount of water, and then simmer over a slow fire.
This dish has a strong local flavor, thick and fresh taste, which tempts the appetite.
Marinated fresh mandarin fish
The preparation method is unique and you get a unique aroma from eating it. It is said that more than 200 years ago, fishmongers along the river shipped mandarin fish in wooden barrels to the mountainous areas of Huizhou. In order to prevent the fresh fish from spoiling during the journey, a layer of fish is sprinkled with a layer of light salt water, and the fish is frequently turned up and down. It takes seven or eight days to reach Tunxi and other places. At this time, the fish's gills are still red, the scales are still intact, and the quality has not changed. However, the skin exudes a special smell that seems to be smelly but not smelly. However, after being washed and lightly fried in hot oil and cooked over low heat, not only does it have no peculiar smell, but it is fresh and delicious. It is extremely fragrant and has become a popular delicacy.
The specific method is: pickle fresh mandarin fish in light salt water at room temperature of about 25 degrees. After six or seven days, the fish body will emit a smell that is not smelly but smelly. Then fry it briefly in a pan, add pork slices and bamboo shoot slices, and braise over low heat until the soup is concentrated. This dish is fragrant and fresh to the bone, and the fish meat is crispy and tender. It is very delicious.
Stir-fried bracken
Bracken is a wild vegetable commonly eaten by people in Huangshan Mountain. It grows on the hills and is shaped like thin bamboo shoots. It is purple-black in color and picked in spring. Bracken is very rich in nutrients, including vitamin C, crude protein, crude fiber and a small amount of calcium, phosphorus and other substances.
Eating fresh bracken has the functions of clearing away heat and detoxifying, activating blood circulation and relieving pain, preventing cancer and strengthening the body.
When making, remove impurities from fresh bracken, wash it, cut it into small pieces, stir-fry it with vegetable oil and seasonings, and then eat it. Its taste is fragrant, delicious and smooth.
Tiger fur tofu
Huangshan traditional dish. Because tofu is artificially fermented, a layer of white fluff (white mycelium) grows on its surface. During the fermentation process, the protein is decomposed into a variety of amino acids, and the taste is more delicious than ordinary tofu.
"Tiger fur tofu" is named after the hairs turn into tiger skin stripes after being fried on the kang.
According to legend, Zhu Yuanzhang was defeated in Huizhou and fled to the Xiuning area. He was so hungry that he ordered his followers to look for food everywhere. The tofu was fermented and had long hair. Since there was nothing else, the entourage had to bake the tofu on the charcoal and give it to Zhu Yuanzhang to eat. Unexpectedly, the tofu tasted very delicious, and Zhu Yuanzhang was very happy after eating it. After turning defeat into victory, he ordered the army chef to make hairy tofu as a reward for the army, and "hairy tofu" was passed down in Huizhou.
The method is: first put the "hairy tofu" into the pot and fry it until both sides are brown, then add seasonings and simmer, and dip it in chili sauce when eating.
This dish is fresh, mellow and refreshing, with a fragrant smell, which makes it very interesting to eat.
Bract Lusong
"Bract Lusong" is a famous snack. It is made from the main raw material of Bracium from mountainous areas. Mountain corn is a kind of corn grown in the mountains. Its growth period is about 140 days. It has a sweet taste and high nutritional content. Grind the mountain corn into fine powder, sieve through a fine powder basket to remove the skin layer, mix with water and cook into a paste, cool and solidify, then use a special bow to plane into thin slices, and then place the thin slices on a bamboo plaque to dry in the sun. When eating, put the slices into boiling oil and fry them. The slices will stretch, expand and float, and you can pick them up. "Balu Song" is fragrant and crispy, and is suitable for tea and table food.
Weighing Guanjing
The name of Huizhou pastry. It was originally produced in Wan'an Town, Xiuning County. This is a unique candy product, shaped like large scale tubes cut off one by one, so it is called "scale tube candy". "Weighing tube candy" is made of white or black sesame seeds wrapped in caramel. There is a white sugar center inside. The sugar center is made of white sugar mixed with sesame powder and rice flour. For example, knead the "weighing tube sugar" into a thinner shape (such as a pen holder) to make "Yipin Xiang". Its characteristics are crunchy, non-sticky, sweet and delicious, suitable for all ages.
Tofu Rat
Huizhou style snack. Take fine meat and white tofu as the main ingredients, add ginger, eggs, and refined salt. Chop it as finely as mud. Take a large ball of eggs and place it on the wheat flour in the bowl. Hold the bowl with both hands and roll it repeatedly to make it roll. Take a white ball and put it into boiling water to cook. When it floats on the water, scoop it into the fresh soup with seasonings prepared in advance. "Tofu rat" is tender and delicious, suitable for the elderly, weak, women and children, and is also an excellent food for recuperating the sick.
Tempeh
The name of the snack. Use high-quality soybeans and fresh bamboo shoots as raw materials. When making it, first wash the soybeans and shelled fresh bamboo shoots, and add the auxiliary ingredients such as salt, star anise and fennel together in proportion, pour them into a pot until cooked, and then dry them in the sun. Dried or dried to become semi-finished products. Put the semi-finished product into the stock solution made with refined soy sauce, monosodium glutamate, etc., stir until uniform, and then dry or dry it in the sun. Tempeh is extremely delicious and has a unique flavor. Easy to carry, rich in nutrients, it is a good travel snack.
Winter Melon Dumplings
"Winter Melon Dumplings" were created by Tunxi Yingchun Hall and have a history of a hundred years. The filling is mainly made of winter melon, fried with pork, ham, mushrooms, sesame oil, etc. Stew, then add starch to thicken it. After the dumplings are wrapped, they are steamed in a basket. After the steamed dumplings are cooked, the fillings are soft and tender, slightly fragrant with marinade and winter melon, and are delicious.
Frozen Rice Candy
Before the Spring Festival, every household in rural areas cuts candies to make "frozen rice candies". Legend has it that this custom has been around for nearly a thousand years and is still thriving today. "Frozen rice candy" is made by steaming high-quality glutinous rice, drying it in the open air, freezing it, then frying it in a pan to puff it up, and then mixing it with sugar and maltose. Cut into slices with a knife, and separate into pieces with your hands when eating. "Frozen rice candy" can also be added with red and green rice and natural flavors such as osmanthus, sesame, and orange sliced ??rice to form pastries with complete color, aroma, and taste.
Dried tofu with dried shrimps and rice with Du character
Xiuning flavor snack. Wanan's "Du"-branded dried shrimp tofu is quite famous. The dried shrimp tofu of Dujia Tofu Shop is famous for its unique ingredients, fine production, exquisite formula, and excellent color, fragrance and flavor. Production method: First, use new soybeans with full grains within one year as the main raw material, and sift out impurities; second, use high-quality small shrimps, stew them with water after removing impurities, and wrap them in pieces one by one; third, use anise, fennel, Stir cinnamon, pepper and other condiments into the soybeans and grind them together; fourth, use unsugar-colored "Sanfuqiu oil" (soy sauce), add an appropriate amount of shrimp juice, rock sugar, fennel, cinnamon and other condiments, and put them into the brine pot. The dried shrimp tofu is light brown in color and as smooth as jade. It is rich in fragrance, delicious and tough, does not crack when folded, is tightly knotted when pressed, and does not fall apart when chopped with a knife. It can be cut into thin strips or thin slices, and a fine texture can be seen when it is torn open, and there is a shrimp inside. It can be enjoyed with wine and tea, and can also be used as an ingredient in dishes. It also has a unique flavor as a snack.
Hibiscus Cake
"Furong Cake" is made from fine glutinous rice flour, sliced ??into rice cakes, deep-fried, and then mixed with sugar and maltose. The two processes of soaking glutinous rice and frying cake slices are quite complicated and technical, so only a few manufacturers can produce this kind of pastry. Huizhou custom is to use "hibiscus cake" to entertain distinguished guests before and after the Lunar New Year.
Fuling Rose Soul Cake
"Fuling Rose Cake" is a well-known traditional pastry, produced in Fuling Village, Jixi County. Because it contains roses as auxiliary ingredients, it has the characteristics of roses. It is named after the floral fragrance. "Fuling Rose Crisp" is made of fine sugar, sesame, flour, caramel, etc. as the main ingredients, supplemented by roses, green plums, orange cakes, red and green silk; the sesame seeds are shelled by hand, fried, crushed and sieved, mixed with fine sugar and baked Dried into sesame chips, rolled up in layers with a small amount of caramel sugar and fine flour mixed with sesame chips, cut into pieces according to certain specifications, and then evenly sprinkled with fine sugar, roses, finely chopped green plums, Orange cake, red and green silk, etc. Cut the cut rose cake into four pieces according to the proportion, and then package them into 10 packets per box. The finished rose cake has an appearance as white as jade, with tiny bits of roses, orange cakes, green plums, etc. looming like emerald agate embedded in jasper. This product was first produced in the Qing Dynasty and has endured for a long time. In 1985, it was sent to Beijing to participate in the National Food Exhibition and won an award.