Yimen dried moss

Origin: Guoyang, Anhui, China.

History: According to legend, it was created in a village called "Zhang Xiu House" 3 years ago, so it was originally named "Xiulou Moss Dry". It is also called "Temple Collection" because Yimen Collection is called "Temple Collection". After the dried moss is made, it is generally packaged and shipped to various places for sale. After the package is opened, it is fragrant and fragrant, so it is called "coriander" by merchants in Huguang and Hong Kong. This dried moss has a unique flavor and people regard it as a treasure. During the Qianlong period of the Qing Dynasty (1736-1795), it was presented to the emperor as a "tribute".

Features: Dried moss is made by peeling and drying the stems of autumn moss in Yimenji area of Guoyang County, which has the characteristics of fragrance, tenderness and crispness. Preparation: firstly, take out a proper amount of dried moss, soak it in warm water for two hours, then cut it into two-fingered pieces, and mix it with dried shrimp, shredded ginger, pepper and salt for salty mixing; Add sugar for sweet mixing. Especially in the cold weather, a green and crisp cold dish, dried moss, appears on the dining table, which will suddenly make people feel full of spring. Technology: the dried moss should be cut and dried immediately after harvest. Cutting and drying is the key to the production of dried moss, and it should go through the processes of removing leaves, peeling, slicing and drying. Cutting requirements: the knife is straight, the thickness and length of the moss are consistent, and one end of the root is still connected, which is convenient for drying. Most of the moisture in the moss slices evaporates, and after wilting, they can be put on the market for sale.

Wuhu sesame coriander

Origin: Wuhu, Anhui, China.

features: sesame coriander, also known as "five coriander", is made of tall Chinese cabbage with long stalks and short leaves, strong and tender trees, with appropriate amount of fine salt, spiced powder, chopped garlic cloves, pepper powder, fried black sesame seeds, cooked vegetable oil and a little preservative. It is dried, cleaned, cut, dehydrated, salted, seasoned and preserved by traditional techniques. Technology: The sauce-making method of Wuhu sesame coriander is exquisite and simple, and basically follows the technology formed in the middle of Qing Dynasty. According to the Qing Dynasty Li Huanan's "Wake Up the Garden Record", it was recorded that the pickling method of this dish at that time was: 624 yuan for each ten Jin of vegetables with fine salt. First, spread the vegetables one by one, shred the thick part of the club head or cut them into inches, dry them in the sun until six or seven minutes, and add salt. Knead until it is very weak, add pepper, fennel and shredded tangerine peel, mix well, put it in the jar, and plug the mouth with grass very tightly, so as not to make it discouraged. After hiding and lying back, you can eat it in January.

Cucumber wrapped in Suixi sauce (a Chinese dish)

Origin: Suixi, Anhui, China.

history: Suixi pickled melon was first created in Tongzhi period of Qing Dynasty, with a production history of more than 12 years.

features: the sweet, salty, sour, spicy, fragrant and delicious sauce-wrapped melon core is filled with a variety of delicious dishes. It tastes rich in sauce, crisp and refreshing, and has a unique flavor. Technology: 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 with it, 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 the finished product is tied into the shape of the original freshly wrapped melon. Manufacturer: China Anhui Yuanchangzhai Sauce Factory.

Wuhu sufu

origin: Wuhu, Anhui, China.

varieties: red, green and bad, each with its own flavor. Red fermented bean curd with red koji is red in color, salty, spicy and mellow; When yellow alcohol is added to the fermented bean curd, its color is milky white, and it has a strong compound fragrance of fermented bean curd and amino acids. Qingfang sufu is blue and white in color, with strange fragrance in its odor, which is very delicious. The newly created sweet-scented osmanthus fermented bean curd, sesame fermented bean curd and multi-flavor fermented bean curd all have special flavors.

characteristics: Wuhu sufu has a neat block shape, bright color, rich fragrance, delicious taste and long aftertaste.

Efficacy: Sweet-scented osmanthus sufu is fragrant, and has the effects of resolving phlegm and removing blood stasis, warming stomach and relieving pain; Sesame fermented bean curd is fragrant and delicious, which can tonify the body, resist diseases and prolong life; Multi-flavor sufu has a variety of flavors, such as salty, sweet, sour, spicy, hemp and fragrant, which are quite popular among consumers. Technology: First, cut the tofu into small cubes, press off some water, put it in an indoor bamboo cage, sprinkle with artificially cultivated and purified Mucor seeds, cover it with heat preservation and let it ferment. When the tofu pieces are moldy and the white fluff on the rotten surface grows to two or three centimeters thick, put them into the jar, add auxiliary materials, and pour in the prepared salt water (2 grams of salt per 1 milliliters of water) for soaking. The salt water is appropriate to submerge the top tofu pieces by one or two centimeters. Then seal the jar mouth with wet mud, let it melt the pili, continue the fermentation, promote the further decomposition of soybean protein into amino acids, and make the fresh flavor juice of auxiliary materials penetrate into the fermented bean curd block. After a few months, it matured into fermented bean curd. The longer the fermentation period, the better the quality and the more delicious the taste. When filling the jar, different auxiliary materials were added 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 been produced for more than 1 years. According to historical records, in the 1th year of Qing Daoguang (AD 183), Hu Zhaoxiang, a sauce vendor in Huizhou, entered Anqing City with a pair of sauce jars and partnered with his uncle Gan to open the "Simei Sauce Garden" in Nanzhuangling, outside the north gate of Anqing. In the second year of Xianfeng in Qing Dynasty (AD 1852), Hu Zhaoxiang's eldest son, Chang Ling, and his second son, Chang Jie, inherited his father's business and made Yuan jar sauce, soy sauce and sesame oil for sale. This is the prototype of Hu Yumei. In the second year of Tongzhi in Qing Dynasty (AD 1863), the Hu family set up "Hu Yumei Sauce Garden" in Sipailou of Anqing Commercial Center. Vicia faba Chili sauce was originally a specialty of Sichuan, and it was produced almost everywhere in central and eastern Sichuan, especially Pixian watercress and Chongqing's Golden Hook watercress. Hu Jiaming sent people to Sichuan three times to learn the skills of Sichuan sauce production, and then creatively produced broad bean spicy sauce with its own unique flavor, which originated from Sichuan sauce and was different from Sichuan sauce according to the tastes of people in the lower reaches of the Yangtze River. After decades of bleak management, before the Revolution of 1911, a rising star named "Huyumei" broad bean hot sauce with Zhenfeng Pagoda as its trademark squeezed into the ranks of famous products. It was neck and neck with Sichuan Chongqing bean paste with the trademark of "Mountain City" at that time, and it was famous for a while. Features: The finished Hu Yumei broad bean hot sauce is bright crimson, delicious, slightly sweet and slightly spicy, and full of nutrition. Efficacy: It can stimulate appetite and help digestion. It is an ideal side dish and condiment. Technology: When selecting raw materials, broad beans must be the best with full grain and color. Red peppers should be bright red and fat, with thick meat and more sugar, and less spicy. Ningbo green soy sauce koji essence was selected as the seed koji. Fujian Gutian Monascus is used for monascus. The production process is as follows: soaking beans, shelling, bleaching beans, steaming beans, mixing noodles and seed koji, koji making, late fermentation, adding Chili sauce, and storing for a certain period of time, which is the finished product. Awards: From 191 to 1929, Hu Yumei Broad Bean Hot Sauce participated in Panamanian Universal Commodities Fair, Hankou Nanyang Commodities Exhibition, Anqing Anhui Commodities Exhibition and Shanghai West Lake Expo successively, and won nine silver and bronze medals.

Jingting Green Snow

produced in Jingting Mountain, it has a long history and unique quality, and was listed as a tribute tea in Ming and Qing Dynasties.

Qinxi in Jingxian County is rich in Qinyu, which has a unique flavor and was called "tribute" in ancient times. Up to now, local people are still refined and listed according to traditional techniques in the rich season.

Rui (jade) jujube

Shuang Ren jujube, with large fruit, thick meat, thin skin, small pit and Shuang Ren, has certain medicinal value.

Carya cathayensis

is produced in Ningguo City, the hometown of Carya cathayensis in China and Yuanzhu in China, with firm shell and crisp meat and strong flavor. Mainly produced in the deep mountain valley with an altitude of 35-7 meters in Qian County. Torreya grandis is a rare native product in China, mainly distributed in southern Anhui and western Zhejiang, and the products of Qianxian County are the most famous in the mountainous areas of southern Anhui. Its variety resources are extremely rich, ranking first in the country. Common varieties are small round torreya, round torreya, wood torreya, millet torreya, long torreya, tendon-twisted torreya and so on. In addition, there are many excellent orphan varieties, among which the product of a "monk's tree" in Jiaxi Village has been a tribute in history. Torreya grandis is rich in oil and protein. After frying, it is crispy and delicious, which is loved by people and has high commodity value. Cold pressed torreya oil is light yellow and is a famous edible oil. As a medicine, torreya grandis has the effects of moistening lung, resolving phlegm, relieving cough, eliminating hemorrhoids and expelling worms.

the famous inkstone in Shexian, Xuan paper in Jingxian, fragrant ink in Huizhou,

the famous porcelain in Qimen, Xuan pen in Xuancheng, silk in Jixi,

Cao Suogong's imperial ink, Ganoderma lucidum in Tianzhu Mountain, Gastrodia elata in Jinzhai,

Gongju in Shexian, clay figurine in Yingshang and paper-cut in Fuyang,

. Yi county ancient emblem embroidery,

Hu Kaiwen Mo Ding, Yuexi mulberry paper, leading ceramics,

iron painting in Wuhu, Buddha statue in Jiuhua Mountain, Ganoderma lucidum in Nanxi Town,

Qihong in Qimen, ginger in Linquan, Sydney in Huizhou,

Xiuning bamboo and wood ware, Mengcheng yellow beef, Xin 'an sesame candy,

Bozhou Gujinggong, Huizhou. Dabieshan Poria cocos,

Shitai Tianfang Tea, dried moss in Guoyang, Yunjian Tea in the east,

Orchid in Shucheng, Tongcheng Xiaohua Tea, Langya Temple Suzhai,

Shitai Yunwu Tea, Tunxi rotten salmon, Anqing Xuemu Painting,

Wuhu Peony Bark, Fengyang Phoenix Painting, Huizhou Stinky Tofu,

. Wuzao in Ningguo,

hemp in Subu, Toona sinensis buds in Taihe, comfortable seats in buried hills,

Qiaowei in Dingyuan, Chaenomeles in Xuanzhou, Cinnamomum camphora in Wuhu,

Tianzhu Mountain medicinal materials, shrimp in Chaohu Lake, straw mats in Banqiao,

dried salted duck in inaction, vanilla in Shouzhou, yellow buds in Huoshan,

Caishiji. Xiaoxian grape,

Fanchang pickles are good, Jiuhuashan vegetarian diet, crisp pear in Dangshan,

Juecai in Yuexi County, Anhui Cuisine Gang in Jixi County, iron pot in Fengtai County,

Bamboo carving in Jingxian County, Zizyphus jujuba in Tongcheng, dried bamboo shoots in Ningguo,

wickerwork in Huoqiu, traditional Chinese medicine in Bozhou, Lixin nylon net, Tobacco in Bozhou,

Myrica rubra in Fudai, peacock in Xiuning, strawberry in Changfeng,

Torreya grandis in yi county, white garlic in Lu 'an, tribute chrysanthemum in Chuzhou,

cherry in Taihe, bamboo shoots in Xiuning, bright mung beans,

peanuts in Feidong, tribute persimmon in Linquan, and Huaiwang fish in Fengtai,

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Huoshan root pile bonsai, Jinzhai push-light lacquerware, Guangde bamboo root carving, Xuancheng hickory,

Whitebait in Wabu Lake, Kiwi in Huangshan Mountain, celery in Tongcheng, Songluo strips in Xiuning,

Funan love radish, Yingzhou red cherry, Shexian golden bamboo tribute chrysanthemum, Tianzhu Mountain lamp cake.

the pettitoes of the buried hill, the Mafeng cake in Tongcheng, the rescue in Shouxian, and the Jiangmao dumplings in Anqing.

Hu Yumei broad bean sauce, pine nut cake in Huangshan Mountain, thin-skinned ginger in Tongling, pine nut in Xiuning County,

rose cake in Jixi, plaster by Yu Liangqing, lotus root baked in Xuehu Lake in Bozhou, silk floss painting in Hefei, ancient painted pottery in Maanshan, lotus root in Baohe River, roast chicken in Fuliji,

hanging in Tiantangzhai.

The three treasures of Sixi, namely, Fat King Fish in Fengtai County, Amber Jujube in Shexian County, Suzhaoli in Bozhou County,

Gong Grape in Xiaoxian County, Green Peony in Huangyinkeng, Kiwifruit in dongzhi county, Peony in Xishan Mountain in Tongling,

Jujube in Hengshan Town, Silver Hook Stone Ear in Huangshan Mountain, Snow Jujube in Susong Pavilion, Crab in Wuhetuo Lake, and Jade in Fuyang.

high-yield mint in Linquan, Cuiwei tea in Guichi, bamboo candied dates in Yingkeng, hickory in Ningguo,

pillow buns in Fuyang, garlic in Bozhou Guantang, delicious game in Qiyun Mountain, whitebait pearls in Chaohu Lake,

pear crisp in Dangshan County, silver carp in Wanfo Lake, honey in Chuzhou City, and crispy cakes in Xiaojiaqiao, < p

the melon slices in Lu' an are good, and the best in Huangshan is Mao Feng, and the melon seeds in Wuhu are green peony tea in Huangshan.

Huoshan Xiaoxian Spring Tea, Bozhou Guantang Garlic, asparagus in Huaiyuan County, Baiji Dolphin in Tongling, Monkey Kui Tea in Tunxi, spinning cotton and hemp in Tongling, Xuan pen and Xuan paper in Jingxian County, and Kumquat in Shexian County are big.

Chinese mitten-handed crab in Liulang, tianchang nectar oil cake is good, dehydrated garlic and ginger in Xingtang are excellent,

Wuwei gauze lantern is exquisite, Fengyang royal liquor is famous, and Hefei Xiaoliu melon seeds are fragrant,

Wuhu fool melon seeds is exquisite, and the chestnut in Xuanzhou is as big as that in Shucheng, and the tribute banquet in Shucheng goes to Beijing,

Huoqiu wickerwork is full of cities, and there are many Ganoderma lucidum in Nanxi town, and the dry taste of Xingang tea is strong, < There are many copper mines in Tongguan Mountain.

Tiger skin tofu in Xiuning, Baiyao yellow bud in Qiyun Mountain, Yucai pickles in Jingxian County,

Huangshan green peony tea in Shexian County, pickled mandarin fish in Tunxi City, Gongju iced tea in Bozhou,

Tiger skin kumquat eggs in Hefei, loquat in Zhangtan Santan in Shexian County and Dingxuegong in Huaining County.