A list of 63 Anhui signature dishes is out
Anqing these four are on the list
Recently, the "Anhui Cuisine • 100 Cities and Thousand Flavors" activity sponsored by the Anhui Provincial Department of Culture and Tourism announced the selection results. On the basis of 10 signature dishes in each city, 63 "Anhui signature dishes" were selected. The selection is divided into three parts: southern Anhui, central Anhui and northern Anhui.
Anqing's chicken soup soaked fried rice, mountain noodle dumplings roasted meat, Jiangmao dumplings, Tongcheng Daguan water bowl on the list!
Let's take a look at what are the signature dishes in the Northern Anhui Area and the Southern Anhui Area?
As an Anqing person
The four courses on the list should have been eaten
Xiaobian's favorite is still the mountain flour balls roast meat
It's seven so good....
If you want to ask what is the most missed hometown dish of an anqing people in a foreign land, the answer is "mountain noodle dumpling roast meat". In the hearts of countless Anqing people, the roasted meat is no longer a simple hometown dish, but has risen to become a specific image of nostalgia.
Anqing traditional New Year food. Free-range chickens are selected, and large Chinese New Year's Eve simmered in sand hanging jars for a night. Early in the morning of the first year, the whole family has a bowl for each person.
The production of fried rice is also very exquisite: soak the glutinous rice in boiling water overnight, expand and drain thoroughly, use an iron pot to burn firewood, and stir-fry one by one with a broom made of thin bamboo. Serve in soup before serving, followed by sautéed rice. Chicken broth is clear and oily, and the aroma is fragrant.
Jiangmao dumplings began in the Guangxu period of the Qing Dynasty, and were named because the founder Jiang Qingfu had white hair on his neck. Later generations summarized the characteristics as 16 words: "The skin is like tissue paper, the filling is like pearls, the shape is like a cat's ear, and the meat is tender and fresh." ”
In the early years, the material was harsh, the filling was made of black pig hind leg meat from the mountains, accompanied by shrimp and squeezed vegetables, and cooked dumplings with pure chicken juice or bone broth, which was deeply loved by people and the reputation was also born here.
Daguan Water Bowl, also known as Daguan Water Mat, is the most distinctive local food in Tongcheng and is now well-known inside and outside the province. Originated from the kong town in the early Qing Dynasty, it was later spread to the Daguan area and continued to expand, with profound heritage.
Tongcheng people know this dish - water bowl, many kinds, a wide range of ingredients, delicious taste, can be eaten as a home-cooked dish, encounter red and white happy events, in the dinner table that must be indispensable water bowl, so Tongcheng has a saying called "no water bowl is not a table".
Photo and text synthesis: wonderful Anqing