The taste of the knife is fragrant:

"Knife and board incense" is one of the representative works of Huizhou cuisine. The origin of this dish is related to a famous historical person in Jixi, who is Hu Zongxian, the minister of the Ministry of War of the Ming Dynasty. According to legend, Hu Zongxian visited her teacher when she passed through the Wensheng Mountain in Shexian County. In order to entertain her loved ones, Jenny spread the pickled pork at home on the bamboo shoots, steamed it on the knife board, picked it up and sliced it, and served it with the knife board. Hu Zongxian's taste was wide open after eating it, and he named this dish "Daobanxiang".

Tongcheng water bowl:

Tongcheng water bowl, also known as Tongcheng water mat, is a famous brand food in Tongcheng, Anhui Province. "Water bowl" is a kind of soup food. Dishes and plates can't be filled, so it must be filled in a large bowl of coarse porcelain and blue flowers. The "water bowl" can be traced back to the Ming Dynasty. According to legend, the prime minister of the Ming Dynasty, He Ruchong, made many achievements, and the emperor asked him: What reward do you want? He Ruchong A: Why don't you build a canal to irrigate farmland for my hometown Tongcheng? The emperor hesitated a little first, but finally allowed to read his merits. The following year, the emperor went down to the south of the Yangtze River and passed through Tongcheng. He was very proud when he saw the bright flowing water rushing into the dry farmland. The local people are even more grateful to learn that the emperor is here. I thought that when the emperor came, he had to show it, but there was nothing good in the countryside, so I put lean meat and pig liver in a pot with sweet potato powder and stewed it with eggs, mushrooms and other ingredients, and then put it into a large bowl of blue flowers. When the emperor tasted it, it was fresh, tender and smooth, oily but not greasy, so he was delighted and asked, Why is this dish? The people patted their heads and answered, This is a "water bowl". Hence the name: "Tongcheng Water Bowl". After continuous innovation and improvement by later generations, it has become a famous local dish with exquisite workmanship and colorful patterns in Xian Yi, old and young, and is famous both inside and outside the province.

Bagongshan tofu soup

Bagongshan belongs to Huainan City, Anhui Province. Bagongshan tofu is a famous local dish. In the Western Han Dynasty, it is said that Liu An, the king of Huainan, sent people to make a panacea with spring water, soybeans and bittern from Bagongshan Mountain in order to live forever. In the process of making, gypsum was accidentally dropped into an alchemy container, but the elixir was unexpectedly invented, which was later called "Bagongshan Tofu". Bagongshan tofu is made from soybeans and spring water in Bagongshan area through the processes of selecting materials, soaking, grinding and separating, boiling and coagulating. The prepared Bagongshan tofu is not only fresh and delicious, but also white as jade, and is rich in calcium, iron, phosphorus, magnesium and various trace elements needed by human body. Bagongshan tofu won the best geographical indication product in 2008 and 20 14 respectively and was selected as the fourth batch of intangible cultural heritage products.

Allusions of Zhonghetang

Zhonghe soup is a famous dish in Qimen. Whenever Qimen people hold a banquet, Zhonghe soup is indispensable, and it is the first dish on the table. Zhonghe was originally called "Zhonghe". Zhonghe is a river that originated in Qimen and flows into Poyang County, Jiangxi Province. A river in the east flows from Wuyuan and a river in the west flows from Zhide. The East River, the West River and the Middle River meet in the upper reaches of Poyang Lake and pour into Poyang Lake together. The east and west rivers are muddy, only the middle river is crystal clear, and it is rich in shrimp, which is particularly delicious.

According to legend, when Fang Yue, a famous poet of Qimen nationality in the Southern Song Dynasty, was an official in Boyang, his official office was at Poyang Lake. When he saw that the water quality in the river was bright and flowing from his hometown, he often went boating on the river in his spare time. Fang Yue was fond of tofu, and once when he cooked tofu blocks on a boat, he lacked seasoning. Seeing that there were many small shrimps in the river, he fished some and cooked them thoroughly with tofu. At first taste, it was really delicious. In the future, every time he cooks tofu, he will go to Zhonghe for shrimp as seasoning, and he will also name this dish "Zhonghe Soup" and bring it back to his hometown. Gradually, word spread from mouth to mouth, and Zhonghe soup spread all over Qimen, becoming an indispensable delicacy at the banquet. Its ingredients are more and more, and the taste is more and more delicious.

Because of the homonym of "river" and "harmony", "Zhonghe soup" was gradually changed to "Zhonghe soup", which means to neutralize many delicious foods. And on the Hui menu, it has become a very popular Hui dish for customers. Nowadays, the method of neutralization soup is fine, and the ingredients are exquisite. First, we should choose the best white tofu, carefully cut it into bean curd blocks the size of rice grains, and boil it with water to filter out the water to remove the beany smell. Then cut a proper amount of winter bamboo shoots, mushrooms, lean meat, etc. into small pieces, put them in tofu, add water, boil them over high fire, and add more seasonings such as lard, onion, garlic, pepper, salt and monosodium glutamate. Its taste is particularly delicious, which makes people never tire of eating it. Since the Southern Song Dynasty, Zhonghetang has a history of more than 700 years and has been deeply loved by Qimen people.