Sweet wine is made of the best glutinous rice. In the streets or market towns of Huangshan City, you can often see people carrying the burden to sell. At both ends of the burden are two stone drum-shaped bamboo baskets, with glass in the middle of the cover and bowls of rice wine under the glass. There is also a pit in the middle of the rice wine, which is full of sweet wine juice.
The practice of making wine is very particular, and there are two ways to eat it. Eat cold: eat a bowl in hot summer, and the five internal organs are cool; Hot food: Boil wine with golden amber dates or eggs in winter, and it will be sweet and cold.
Laba tofu
Yixian folk specialty, on the eve of the Spring Festival on the eighth day of the twelfth lunar month, every household has to bake tofu, which is called "Laba tofu" by the people. The production method is to make bean curd with tender small soybeans, cut into round or square blocks, then spread salt water, dig a small hole in the middle of the upper part, put in a proper amount of vows, and bake it slowly in the mild sunshine in winter, so that the salt is gradually inhaled and the water is gradually dried, thus making Laba bean curd.
Liang wenxiang zhengshan bamboo shoots
Bamboo shoots are a rare delicacy in Anhui cuisine. Among all bamboo shoots, Wenzhengshan bamboo shoots are the most tender, but not fragrant enough. Add sausages, mushrooms and other seasonings to make up for the shortage.
Its practice is to add ham bones and fresh pig bones to bamboo shoots, and add sausages and mushrooms in the middle. When it is ripe, remove the bone and put it on a plate. The dishes come in three colors: red (sausage), brown (mushroom) and milky yellow (bamboo shoots from Political Mountain).
When bamboo shoots are braised in brown sauce, they are delicious, crisp and tender, and have mixed flavors such as sausages and mushrooms. They are seasonal dishes in Huangshan Mountain in spring.
Yipin Guo
Huang Shanren often eats hot pot in winter. According to legend, this dish was created by the wife of Bi Qiang, the "four ministers" of shitai county in the Ming Dynasty.
On one occasion, the emperor suddenly visited Shangshufu. In addition to delicious food, Mrs. Yu also specially made a Huizhou home-cooked dish-hot pot. Unexpectedly, the emperor ate with relish and was full of praise. Later, when the emperor learned that the delicious hot pot was actually made by Mrs. Yu herself, he said it was still a "pot"! The name of this dish is final.
The cooking of "Yipin Pot" is more exquisite. In a hot pot, the bottom of the pot is covered with dried bamboo shoots, the second layer is covered with a piece of meat, the third layer is white tofu or fried tofu, the fourth layer is meatballs, and the fifth layer is covered with vermicelli, decorated with spinach or day lily, with seasoning and appropriate amount of water, and then cooked with slow fire.
This dish has a strong local flavor, fresh taste and attractive appetite.
Pickled fresh mandarin fish
The method is unique and the food is fragrant. According to legend, more than 200 years ago, fishmongers along the Yangtze River transported mandarin fish to Huizhou mountainous area in wooden barrels. On the way, in order to prevent the fresh fish from going bad, a layer of light salt water was sprinkled on the first layer of fish, which was often turned up and down, so it took seven or eight days to reach Tunxi and other places. At this time, the gills of the fish are still red, the scales have not peeled off, and the quality has not changed, but the epidermis emits a special smell that looks stinky but not stinky. However, after washing, put it in hot oil and fry it slightly, and cook it over low heat. Instead of no smell, it tastes delicious and becomes a well-known delicacy.
The specific method is to marinate fresh mandarin fish with light salt water at room temperature of about 25 degrees. After six or seven days, the fish body will emit a smell similar to bad smell, but not bad smell. Then fry in the oil pan, add pork slices and bamboo shoots, and braise in soy sauce with low fire until the soup is concentrated. This dish is delicious, the fish is crisp and rotten, and it is very delicious.
Fried bracken
Pteridium aquilinum is a kind of wild vegetable often eaten in Huang Shanren. It grows on the hills, is purple-black, and is shaped like thin bamboo shoots. It is picked in spring. Pteridium aquilinum is very rich in nutrition, 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 toxic materials, promoting blood circulation and relieving pain, preventing cancer and strengthening the body.
When making, clean the fresh bracken, cut it into small pieces, and fry it with vegetable oil and seasoning. It tastes fragrant and delicious, smooth and delicious.
Tiger skin tofu
Huangshan traditional dishes. Due to the artificial fermentation of tofu, a layer of white fluff (white mycelium) grows on its surface. In the process of fermentation, protein is decomposed into various amino acids, which is more delicious than ordinary tofu.
"Tiger skin hairy tofu" is named after the fur has tiger skin stripes after being fried by kang.
According to legend, Zhu Yuanzhang was defeated in Huizhou and fled to Xiuning. He was hungry, so he ordered his followers to look for food everywhere. One of them searched in the haystack and found several pieces of tofu hidden here by fugitives, but it had fermented long hair. Because there was nothing else, his followers had to roast it with charcoal for Zhu Yuanzhang to eat. Unexpectedly, tofu tastes delicious, and Zhu Yuanzhang was very happy to eat it. After turning defeat into victory, he ordered the army chefs to make hairy tofu to reward the three armies, and "hairy tofu" was handed down in Huizhou.
The practice is: "hairy tofu" is first fried in a pot until both sides are yellow, then stewed with spices and dipped in Chili sauce when eating.
This dish is fresh, mellow, refreshing and fragrant, and it has a special taste.
Bao truffle
Lu Baosong is a famous snack. It is made of mountain bud reed as the main raw material. Mountain bud reed is a kind of corn planted on the mountain, and its growth period is about 140 days. It tastes sweet and has high nutritional value. Grinding wild corn into fine powder, sieving with a fine powder basket to remove the cortex, adding water, stirring, boiling into paste, cooling and solidifying, planing into thin slices with a special bow, and drying on a bamboo plaque. When eating, the thin slices are fried in boiling oil, then stretched and expanded to float, and then taken out. "Baolusong" has a crisp fragrance, which is suitable for making tea and accompanying meals.
Weighing tube essence
Huizhou pastry name. It was first born in Wan 'an Town, Xiuning County. This is a very distinctive caramel product, which is shaped like a large-scale tube cut off one by one, so it is called "sugar". "Weighing sugar" is to wrap white sesame or black sesame with caramel, and there is a white sugar heart in it, which is made of white sugar mixed with sesame powder and rice flour. If the "weighing candy" is squeezed more finely (such as a pen container), it will become "a fragrant taste". Its characteristics are crisp, non-sticky, sweet and delicious, suitable for all ages.
Tofu mouse
Huizhou snacks. The above-mentioned good lean meat and white tofu are used as the main ingredients, and ginger, eggs and salt are added, and chopped into fine mud. The eggs are held into a big ball, placed on the wheat flour in the bowl, and the bowl is held by both hands, and rolled repeatedly to make it wrapped into a white ball, then boiled in boiling water, then floated to the surface, and fished out and put into fresh soup with seasonings in advance. "Tofu Rat" is exquisite and delicious, and it is an excellent food for the elderly, women and children and Xian Yi.
Fermented soybean
Name of flavor snack. Take the above soybeans and fresh bamboo shoots as raw materials. When making, the soybeans and peeled fresh bamboo shoots are washed first, and then added with auxiliary materials such as salt, star anise and fennel in proportion, poured into a pot and boiled until cooked, and then dried or dried into semi-finished products. The semi-finished product is put into the stock solution made of refined soy sauce and monosodium glutamate, stirred evenly, and then dried or dried. Douchi is delicious and has a unique flavor. It is convenient to carry and nutritious, and it is a good tourist snack.
Donggua jiaozi
"Winter Melon jiaozi" was founded by Tunxi Yingchun Pavilion with a history of one hundred years. The stuffing is mainly wax gourd, with pork, ham, mushrooms, sesame oil and so on. And then thickened with starch. Jiaozi wrapped and steamed in a cage. After the steamed dumplings are cooked, the stuffing is soft and tender, with a touch of marinade and melon fragrance, and the taste is delicious.
Frozen rice sugar
Before the Spring Festival, every family in the countryside cut sugar, which is to make "frozen rice candy". Legend has it that this custom has been circulating for nearly a thousand years and is still flourishing today. "Frozen rice candy" is made by steaming high-quality glutinous rice, drying in the open air, freezing, frying in a pot, puffing, and mixing with white sugar and caramel. Cut into pieces with a knife, and your hands can be sliced when you eat. "Frozen rice candy" can also be added with natural spices such as red and green rice, sweet-scented osmanthus, sesame seeds and orange slices to form cakes with good color and fragrance.
The word "du" is shrimp and tofu.
Xiuning flavor snacks. Wanan's "Du" trademark shrimp skin and tofu are quite famous. The shrimp skin tofu in Dujia Tofu Shop is famous for its unique materials, fine production, exquisite formula and good color and fragrance. Production method: firstly, select new soybeans with full grains within one year as the main raw materials, and screen out impurities; The second is to choose high-quality shrimps, remove impurities and stew them with water, and wrap them one by one; Thirdly, mixing anise, fennel, cinnamon, pepper and other seasonings into soybeans and grinding them together; The fourth is to choose the "three-volt autumn oil" (soy sauce) without sugar, add a proper amount of shrimp juice, rock sugar, fennel, cinnamon and other condiments, and put it in a halogen pot. Dried shrimps and tofu are light brown in color and smooth as jade. Strong fragrance, delicious, tough, not cracked when folded, pressed tightly and not broken with a knife. It can be cut into filaments or thin slices. When it is torn, you can see the fine texture, and there is a dried shrimp inside. It can not only accompany wine with tea, but also be used as an ingredient in dishes. As a snack, it also has a unique flavor.
Furong cake
"Hibiscus cake" is made of fine glutinous rice flour, cut into rice cakes, fried and refined by mixing white sugar and maltose. Among them, soaking glutinous rice and fried cake slices are very complicated and high in technology, and only a few manufacturers can produce this kind of cake. Huizhou custom treats VIPs with "hibiscus cake" around the Lunar New Year.
Fu Ling Mei hun su
"Fuling Rose Crisp" is a famous traditional pastry, which is produced in Fuling Village, Jixi County. It is named because it contains roses as auxiliary materials and has the fragrance of roses. "Fuling rose cake" is mainly made of fine sugar, sesame, flour and caramel, supplemented by roses, plums, orange cakes and red and green silk. Sesame is artificially shelled, fried, ground, sieved, mixed with fine sugar, and dried into hemp chips. A small amount of mixed flax chips of maltose and fine flour are stacked in layers. After cutting into pieces according to certain specifications, the surface is evenly sprinkled with fine sugar, roses, finely cut chrysanthemums, orange cakes, red and green silk, etc. Cut the cut rose cake into four pieces in proportion, and then package, each box 10 package. The appearance of rose crisp is as white as jade, and a little rose, orange cake and plum are looming, just like jade agate inlaid with jasper. This product was first produced in the Qing Dynasty and lasted for a long time. 1985 sent to Beijing to participate in the national food exhibition and won the prize.