1. Gazebo snow dates
This is also a kind of pastry, because of the shape of jujube, white as snow, produced in Susong County Pavilion River and named, is a long-standing traditional product of Susong County. The pavilion snow jujube is made of glutinous rice and white taro pulp as raw materials, first made of embryos, put in cold oil for heating, until the oil boiling embryo body grows and forms, and then beats the pulp with sugar. Due to the proportion of raw materials, the art of wafer, steamed material, and engraving of embryos is not easy to master, it is difficult to imitate. Genuine pavilion snow jujube, embryonic shape like jujube, white as snow, shell as thin as paper, loose as cotton inside, crisp and tender in the mouth, melting in the mouth, can cough and phlegm, right and wrong, healthy spleen and kidney.
2. Jiangmao dumplings
Jiang Qingfu, the founder of "Jiang mao dumplings", sold dumplings in the area of Xiaonanmen in Anqing during the Guangxu period of the Qing Dynasty. This dumpling is made of mountain black pig hind leg meat, accompanied by shrimp, squeezed vegetables to make filling, and boiled dumplings with stewed chicken juice or bone chicken, with a unique flavor of thin skin, tender meat and fresh soup. Because Wang Qingfu has a pinch of white hair on his neck, he is nicknamed "Jiang Mao", so he has the name of "Jiang Mao Dumpling". In the 3rd year of the Republic of China (1914), the "Jiang Wanchun" dumpling shop was opened, and the descendants inherited the business and operated for a long time (Anqing)
Jiangmao dumplings are a famous local snack. The dumpling filling is made of black pork hind leg meat from the mountains, accompanied by shrimp and squeezed vegetables, and cooked with pure chicken juice or bone broth, which has a thin skin, tender meat and a unique flavor of soup, which is deeply loved by people. Because its founder Jiang Qingfu has a pinch of white hair on his neck, nicknamed "Jiang Mao", it is called "Jiang Mao Dumpling". It is now listed as a "local flavor snack" by the Anhui Provincial Tourism Bureau. 3. Chicken stew with stone ear
Stone ear stew chicken is a famous dish of Huizhou cuisine, stone ear is a kind of lichen plant attached to the rock in the mountains of Huizhou, rich in a variety of vitamins, high nutritional value, the ancients said that stone ear "as a soup for the guest, the most precious". The nutritional value of the hen is also very high, the chicken is rich in protein, and it has the effect of strengthening the spleen and appetizing, repairing the weakness and strengthening the disc bone. Stone ear and chicken stew together, can be called a nutritional product of the best match, very precious. This dish of chicken is crispy, the soup is delicious, has a special aroma, and is a stew treasure. It is a must-eat dish in the national scenic spot Jiuhua Mountain.
4. Chicken soup dumplings
The soup is soft in skin, tender and delicious in filling, and it is suitable for young children to eat dumplings and drink broth. Dumplings and soups are rich in protein, carbohydrates, and also contain a variety of minerals and vitamins. Seaweed is rich in calcium, iodine, iron and so on. Eat dumplings and drink soup, comprehensive nutrition, easy to absorb, very suitable for larger children to eat.
5. Yingjiang bean flower fish
Steps to make bean blossom fish:
(1) Slaughter the grass carp to remove scales, gills and internal organs, wash them, dissect them from the back, remove the bones, heads, skins, and slice the net fish into thick slices; The fish head splits open, removes the tooth and sets aside. (2) Heat the pot with oil, stir fry the green onion and ginger, cook the cooking wine, add the fish head, and boil the water on high heat to form a fish soup. (3), fill the pot with a little oil and heat it, add chili peppers, bean paste, cooked garlic and stir-fry, add fish soup, cooking wine, sugar, aged vinegar, pepper to boil, add watercress to boil, add watercress to the taste, fish out and pour into the basin, then put the fish fillets into the soup and cook, fish out and cover the bean blossoms, sprinkle cooked soybeans and green onions in the middle; Heat a little oil in the pan, pour over the fillets and drizzle with sesame oil. 6. Dried scallops and radish
Dried scallops are dried from the closed shell muscles of scallops, sun and moon shells, and river floating shells, and have a special umami taste. Radish contains vitamin C, as well as a certain amount of inorganic salt. Dried scallops are stewed with radish to complement the umami flavor. This dish is a traditional stew in Huizhou, which is characterized by light, dry and fresh, refreshing, digestion- and has a decanting effect in the banquet.
7. Sale of pork flavor
Ingredients: dumpling skin, glutinous rice, bacon, ginger
Step: First soak the glutinous rice in cold water one night in advance, which is easier to cook; Cut some bacon into small cubes (bacon is even self-made soy sauce meat, And Mom's exclusive recipe is very delicious); Stir-fry the minced bacon ginger, the glutinous rice, add water to a low heat, until the water is dry, no need to add seasoning, the bacon is already relatively salty. Take the dumpling skin (the dumpling skin is generally bought is too thick, you need to use a rolling pin to reprocess it) wrapped in glutinous rice bacon filling, do not seal, steam on the pot, and serve for 5 minutes. 8. Yingjiang shortbread
The shortbread making technique is exquisite, and it goes through four processes: crispy, noodle, cake making and frying.
9. Lotus seed soup
Ingredients: 300 grams of dried lotus seeds 200 grams of sugar
Preparation method: First soak the lotus seeds with water, remove the clothes and remove the heart, put them in a large bowl, add water to submerge, then put on the drawer, steam for about 1 hour with high heat, until the lotus seeds are crispy, that is, out of the cage. Take another pot, fill a large bowl of water, add sugar and steamed lotus seeds, put on the fire and cook, stir while cooking, until boiling, let cool, place in the refrigerator and freeze. When drinking, mix with an appropriate amount of ice water. Features: fragrant and delicious, such as adding some green plums, melon strips, raisins, cherries, cinnamon meat, red dates, hawthorn cakes, sugar osmanthus flowers, etc., can be adjusted into assorted lotus heart soup; Pineapple with sugar sauce can be made into pineapple lotus heart soup. Both hot and cold drinks are accepted. This soup is nutritious, sweet and delicious. After drinking, it can relieve the qi, relieve the heat, remove the fire, and cool down. It is more suitable for the elderly and infirm, hypertension and atherosclerotic disease patients. 10. Glutinous rice dumplings
Han Chinese New Year food. It is popular in the Jianghuai area. First, the glutinous rice is steamed, cooled and scattered, then fried to make it loose, dipped in caramel sugar to make it into a ball. Take joy and rejoicing, the meaning of reunion. It is also eaten during the Spring Festival and is also used as a gift.
11. Stone ear stewed turtle
Features: clear soup, fresh flavor, turtle crispy rotten, with a cooling effect of fire.
Raw materials: about 1 pound of live turtle, 2 stones, 1 pair of fatty meat, green onion, ginger and salt. Preparation method: Stone ear with warm water, remove the middle stone stem, wash the black water, fat meat cut into a comb-shaped flower knife. The old turtle is placed on the vegetable mound, cut off the turtle head with a knife, release the blood, blanch it with boiling water, remove the strong smell of white skin, cut off the tail and the tip of the strand, open the chamber and use cool water to wash the blood stains, remove the internal organs. Take a sand pot, put in the old turtle, fat meat, ginger shredded, salt, etc., heat up to remove the foam, and then turn the simmer to simmer for 2 hours. Take a soup bowl, put the old turtle on its back in the bowl, surround the stone ears, and then put the green onion into the soup and slowly pour it into the soup bowl, drizzle with bright oil. 12. Farmhouse water margin meat
Production process:
1. Cut the tenderloin into thin slices and the green garlic into knots. Fillets of tenderloin are used in water, then mixed with egg whites and diamond powder. Second, fry the pea seedlings in a frying pan with salt and put them on the bottom of the plate. 3. Raise another lard pan, put the dried chili peppers and peppercorns into the frying pan, take out the minced and put them in another bowl. Fourth, use the crude oil pot, add soup, pepper, soy sauce, sugar, salt to fry, immediately put the tenderloin slices into the pot, fry until seven or eight ripe, even the juice poured on the pea seedlings, the fried dried peppers, peppercorns poured on the tenderloin slices. Burn a little more hot oil and pour it on. 13. Yingjiang Temple vegetarian stir-fried tenderloin
The vegetarian dishes of Anqing Yingjiang Temple have a long history, and it is said that it is also one of the origins of Huibang vegetarian dishes. As early as the Guangxu period of the Qing Dynasty, the temple's tea vegetarian points were very famous.
14. Artemisia rake
Eating artemisia on the third day of the third month of the lunar calendar every year is a folk traditional custom in Tongcheng and Huaining. According to the ancestors, "March 3" is a festival for all the dead. On this day, the family eats artemisia in order to commemorate the deceased, and at the same time wishes everyone health and longevity, and does not be invaded by evil. Artemisia annua is an herbaceous plant, commonly known as Artemisia annua, with green foliage and a slightly white tinge of hair at the bottom of the leaf. After spring, it grows in the low-hill field, mashed after picking, soaking, de-juice, drying, and then mixing with glutinous rice flour and water, and can also be added to bacon and other condiments to make a round rice dumpling. It can be steamed in a steamer, welded in a pan, and can be eaten hot and cold. This artemisia is slightly green and grassy, especially sweet and delicious, and is the most local food.
15. Hu Yumei broad bean hot sauce
Hu Yumei fava bean hot sauce has a production history of more than 100 years. According to historical records, in the tenth year of the Qing Dynasty (1830 AD), Hu Zhaoxiang, a sauce seller in Huizhou, carried a pair of sauce jars into Anqing City and opened the "Four Beauty Sauce Garden" in Nanzhuangling, outside the north gate of Anqing. In the second year of Qing Xianfeng (1852 AD), Hu Zhaoxiang's eldest son, Changling, and the second son, Changjie, inherited his father's business and made Yuanquan sauce, soy sauce, soy sauce, etc. to sell, which is the prototype of "Hu Yumei". In the second year of Qing Tongzhi (1863 AD), the Hu family solely owned the "Hu Yumei Sauce Garden" in the fourth arch building of Anqing Commercial Center. Fava bean hot sauce was originally a specialty of Sichuan, and it is produced almost everywhere in central Sichuan and eastern Sichuan, especially the douban in Pixian County and the golden hook douban in Chongqing. The Hu family sent people into Sichuan three times to learn the Sichuan sauce production process, and then creatively produced the fava bean spicy sauce that originated from Sichuan sauce, different from Sichuan sauce, and has its own unique flavor according to the tastes of people in the lower reaches of the Yangtze River. After decades of dismal operation, before the Xinhai Revolution, the rising star of "Hu Yumei" broad bean hot sauce, which was trademarked by Zhenfeng Ancient Pagoda, squeezed into the ranks of famous products. It was alongside the Sichuan Chongqing Douban Sauce, which was trademarked "Mountain City" at that time, and became famous for a while.
16. Pot soup
"Pot soup, the taste is really fragrant, everyone is good for it!" Native Yuexi Dashan people are used to making pot soup, and they love to eat pot soup; All the foreigners who have eaten pot soup, as soon as they talk about pot soup, they praise it and praise it one after another.
17. Boiling fish fillets
The quality of the taste depends on the quality of the pepper, the raw material of the pepper and the level of boiling red oil. Restaurants generally have red oil in advance, pay attention to master the oil temperature, and it is easy to brew peppercorns and dried peppers; Low, no spiciness and aroma. Fish must be live fish, grass carp, blackfish, fatheads, carp can be. The soup must have a flavor, and the blanched fish fillets must have a taste. In addition, it seems that it seems to be wasteful for families to use two or three pounds at a time, and there are peppers and peppers that can be increased or decreased according to their own tastes.
18. Fir Yang powder tamales
People fry rice with star anise, cinnamon and other spices and grind it into powder, cut the pork belly into thick slices and soak it with chili oil and soy sauce, then add sugar, cooking wine, monosodium glutamate and other condiments, and then pour rice flour and mix well, and then fold the meat full of rice noodles in a bowl, steam it until rotten, and then buckle the meat on the plate when eating. Some of them are mixed with an appropriate amount of peas in the meat, so that the dish has a powdery aroma, and there are bowls of beans that are fragrant, and the meat is fresh and greasy, and it has a unique flavor.
19. Yuexi bean flower fish
Cooking process
(1) Slaughter the grass carp to remove scales, gills and internal organs, wash them, dissect them from the back, remove the bones, heads, skins, and slice the net fish into thick slices; The fish head splits open, removes the tooth and sets aside. (2) Heat the pot with oil, stir fry the green onion and ginger, cook the cooking wine, add the fish head, and boil the water on high heat to form a fish soup. (3), fill the pot with a little oil and heat it, add chili peppers, bean paste, cooked garlic and stir-fry, add fish soup, cooking wine, sugar, aged vinegar, pepper to boil, add watercress to boil, add watercress to the taste, fish out and pour into the basin, then put the fish fillets into the soup and cook, fish out and cover the bean blossoms, sprinkle cooked soybeans and green onions in the middle; Heat a little oil in the pan, pour over the fillets and drizzle with sesame oil. 20. Babi steamed buns
Inheriting Chinese food culture and combining modern scientific techniques, we have created a unique Barbie bun.
After the steamed bun in the steamer is steamed, it is necessary to gently lift the cage drawer and slowly move it to the side, so that the heat is evenly distributed, the bottom is revealed, and the taste can be maintained at its best; "First open the window, then drink the soup" First open the window of the steamed bun, that is, bite open a corner, and then gently suck the soup juice, until the soup is drunk to most of the time, then start to chew carefully; "Cherry mouth, climb the plough away" When eating, you need to bite down like a cherry in a small bite, and chew slowly like climbing the plough to cultivate the land, in order to taste the delicious taste. 21. Huaining crab powder lion head
Ingredients: 800 grams of pork ribs, 50 grams of crab yellow, 125 grams of crab meat, 200 grams of green cabbage hearts, 1 gram of shrimp, 500 grams of clear soup
Production process: pork chopped into pomegranate rice; Put in a bowl, add shallots, ginger juice, crab meat, shrimp, salt, cooking wine, starch and stir; Wash the green cabbage hearts and put the oil into the sand pot, add the broth and bring to a boil; Squeeze the mixed meat into meatballs, stack them on the hearts of the vegetables, add crab yellow, cover the leaves, cover with a slight heat and simmer for 2 hours. 22. Yuexi five-grain bean paste
Every year, late autumn and early winter is a harvest season, and it is also a festival to welcome the new and leave the old. Villagers combine newly harvested rice with high-quality mung beans, soybeans, red beans, peas, broad beans and other beans to make delicious soy beans. Due to the large number of beans in the raw materials, coupled with the need to blanch the bottom of the pot into a cake (粑) in the process, this is the origin of the name of the bean paste.
Doucang, which is the authentic cuisine of Dabie Mountain, also extends to Taihu, Wangjiang, Susong, Qianshan and other counties. At present, Huangmei in Hubei, as well as Pengze, Duchang, Hukou, Jiujiang and other places in Jiangxi, are quite popular, and are popular nutritious foods for villagers. 23. Lotus seed paste
Qi Shi and Lotus Seeds are the eight treasures of the court that are essential for the ancient royal family in China. "Lotus seed paste" is a kind of latest human health food developed by our factory according to the relevant pharmacology of "Compendium of Materia Medica" and with the support of the national aquatic science research department. The product selects wild mustard, lotus seed, lotus powder and other aquatic plants as the main raw materials, the product contains high amino acids, minerals and various vitamins, can nourish the heart and lungs, soothe the stomach and gas, bright and nourish the appearance, tonify the spleen and kidneys, nootropic and strengthen the body, is a pure natural nutrition and health care treasures, suitable for all ages. Long-term consumption can delay aging and prolong life.
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