In Hefei, the century-old dishes and millennium dishes that are talked about by the citizens are also related to historical celebrities, namely Cao Cao chicken, Bao Gong fish, Hongwu tofu, Li Hongzhang smorgasbord and Hu Shi Yipin pot.
Cao Cao chicken, also known as "Happy Chicken", was founded in the Three Kingdoms period. Cao Cao chicken uses old hens that have been free-range for more than two years, and the chicken is first marinated with salt, ginger, green onion, peppercorns and star anise for about 40 minutes.
After draining, fry at high temperature and remove the golden skin. Then put the chicken in a variety of accessories such as gastrodia, eucommia, fennel, green onion, ginger and other accessories and cook it to taste. Simmer until crispy and the flesh and bones are detached.
The finished Cao Cao chicken has a rosy color, rich aroma, crisp skin and bright oil, and beautiful shape.
Bao Gong fish, originated in the Northern Song Dynasty, because it is taken from a kind of black-backed crucian carp in the Bao River in Hefei, people see it, associated with the iron-faced selfless "Bao Qingtian" Bao Gong Lord, is Bao Zheng's witness to the incorruptibility of the official, the simple life, so give it a "Bao Gong Fish" reputation.
There are only three or four wild crucian carp selected for baogong fish, and the fish is marinated in spring onion, ginger, salt and rice wine for 20 minutes, and then sucked dry. When the frying pan is hot, hang the paste and put it into the frying pan and fry it.
Then use tomato sauce, aged vinegar and sugar to outline the sauce and drizzle on the fish.
Hongwu tofu, also known as "Fengyang stuffed tofu", is very simple, just put the tofu and pork filling into a puree, knead into the shape of a ball, and then fry it in the frying pan until golden brown.
Legend has it that Zhu Yuanzhang, the founding emperor of the Ming Dynasty, lived by begging because of his family's poverty. One day he found a piece of "stuffed tofu" in Fengyang City, and after he became emperor, he often remembered the flavor of his hometown, so he summoned a chef from Fengyang to the imperial palace to make this dish for him.
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