Emblem cuisine is a representative dish
1. Chicken stew with stone ear
The hen, Huangshan stone ear, ham bone and seasoning are boiled over high heat and simmered over low heat until the chicken is crispy. The soup is fragrant and the chicken is delicious.
2. Braised paddling
The tail of the blue fish is divided into strips, and after the hot oil is rolled, the chicken soup and spices are added and the heat is boiled. The color sauce is red, the skin and flesh are soft and tender, and the flavor is strong and fresh.
3. Soft fried stone chicken
Stone chicken chopped large pieces, seasoning marinated into the flavor, hanging egg green paste, fried yellow, with pepper salt or tomato sauce to accompany the food, crispy and fragrant, unique flavor.
4. Tunxi drunken crab
Fresh crab with liquor and spices sealed in the altar, drunk marinated for 7 days. The color is green and yellowish, the meat is tender and delicious, the wine is fragrant, and the aftertaste is sweet. It has been produced for more than 140 years.
5. Marinated mandarin fish
After 7 days of marinating, the fresh mandarin fish is fried, added with bamboo shoot slices, meat slices, spices, and simmered over low heat. The fish is tender and fragrant, and the taste is penetrating into the bones. It has been produced for 100 years.
6. Paper wrapped three fresh
Slice the chicken, ham and mushrooms separately, marinate them with spices, take cellophane, put a piece of chicken and mushrooms on top of and below, sandwich ham in the middle, wrap in a long square bag, and fry them in low temperature. The taste is vivid and original.
7. Ham stewed turtle
Local horseshoe turtle chopped, boiled in boiling water until boiled again, add ham, chicken soup, rice wine, boil over high heat, add rock sugar, turn to low heat to stew, slice the ham, re-pour lard into the pot, sprinkle pepper noodles. The skirt of the turtle is smooth and moist, the soup is mellow, and the meat is rotten, fragrant and fishy.
8. Huizhou Yuanzi
Pork fat meat, kumquat, dates, plums, sugar, osmanthus flowers, etc. are made into fillings, and the skin is made of fatty meat puree and fried rice flowers, egg whites and starch, and the balls the size of table tennis balls are made, fried until golden brown, and poured with sugar marinade. The grains are uniform, the oil is shiny, the skin is crisp, the filling is tender and delicious, and it has been made for more than 150 years.
9. Assorted shrimp balls
Formerly known as fried shrimp buns. Chicken, pork, shiitake mushrooms, ham, dried scallops and seasonings are used as fillings, shrimp and pork fat and puree with spices to make skin, wrap the filling into balls, and fry them yellow in oil. The skin is crispy and fresh, moisturizing and refreshing.
10. Crab yellow shrimp cup
Stir the shrimp and pork fat puree with egg whites and spices, take a small wine glass and add crab yolk, crab meat, coriander, shrimp puree in turn, and steam. Pour chicken soup marinade and serve with ginger and vinegar. The shrimp meat is crystal clear, the color is gorgeous, and the tender and fragrant.
11. Milk back to the king fish
Cut the lancet flowers on both sides of the king fish, heat the chicken soup, and add spices such as pork lean meat slices, use the high heat to "solo" soup, until the gum in the fish skin precipitates, the protein in the fish meat is dissolved in the soup, and the soup is thick like milk. The fish is tender and delicate, and the taste is extremely fresh.
12. Tofu
Chicken breast, pork tenderloin and shrimp are made from pureed meat, sandwiched between two slices of tofu, fried in oil, and made with sugar, vinegar and hawthorn. The color of tofu is yellow and bright, the outside is crisp and fragrant, the meat is tender, the sweetness and sourness are moderate, and it is refreshing and delicious. It is a famous dish that Zhu Yuanzhang likes to eat in the Ming Dynasty. It has been produced for more than 500 years.
13. Four Seasons Tofu
Bagongshan tofu is cut into small pieces, blanched in boiling water, fried with paste, and cooked with bamboo shoot slices, shrimp seeds, fungus and spices. The skin is golden yellow, the inner color is jade white, crisp, tender and delicious. It has been produced for more than 2,000 years.