Question 2: Where is the delicious food in Tunxi? Go to the old street Okay, just one place.
On the first floor of the old street, a gourmet family. The first floor of the old street is a big meal or something, and the gourmet family is a snack belonging to Huangshan Mountain.
Local products, there seems to be a local product seller opposite the gourmet. It's full every day, the name of the store has been forgotten, and the flow of people is very large. You will know when you see it!
Question 3: What delicious restaurants are there in Tunxi, Huangshan? The "Shuxiang Sichuan cuisine" opposite Shangguanbao on Andong Road is very good.
Question 4: What are the delicious Huangshan specialties in Huangshan?
1, Huangshan specialty liquor: Huangshan pine series liquor, Huangshan beer. When traveling to Huangshan Mountain, you must drink local liquor. 2. Traditional craft: There are precious Huimo inkstones in Four Treasures of the Study, which have a long history and are well-known at home and abroad; The treasures of folk art include four sculptures of brick, stone, wood and bamboo, as well as Huizhou bonsai, prints and Qi Diao, as well as emerging Huizhou bamboo weaving and Yuzhu furniture, all of which have their own characteristics. 3. Native products: Lentinus edodes, Ganoderma lucidum, bamboo shoots, loquat, kumquat, Sydney, tremella, kiwi, amber jujube, ash foam crisp, Huangshan sesame seed cake, inch sugar, torreya grandis, dried snake, wild walnut, etc. 4. Huangshan famous tea: Huangshan tea is very good and very cheap. Huangshan Mao Feng is the best tea at home and abroad. Its predecessor is Huangshan Yunwu Tea, and Huangshan Mao Feng belongs to Tangkou, which has the best taste. "Qi Hong", "Tunlu" and "Taiping Monkey Kui" are also representatives, as well as varieties of scented tea such as Zhulan and Jasmine developed in recent years. If you go to Huangshan in spring, you can catch up with new tea. Don't miss it.
Question 5: Are there any delicious specialties in Huangshan Mountain? sweet wine
This sweet wine is made of the best glutinous rice. In the streets or market towns of Huangshan City, you can often see people carrying the burden to sell. At both ends of the burden are two stone drum-shaped bamboo baskets, with glass in the middle of the cover and bowls of rice wine under the glass. There is also a pit in the middle of the rice wine, which is full of sweet wine juice.
The practice of making wine is very particular, and there are two ways to eat it. Eat cold: eat a bowl in hot summer, and the five internal organs are cool; Hot food: Boil wine with golden amber dates or eggs in winter, and it will be sweet and cold.
Laba tofu
Yixian folk specialty, on the eve of the Spring Festival on the eighth day of the twelfth lunar month, every household has to bake tofu, which is called "Laba tofu" by the people. The production method is to make tofu from tender small soybeans, cut them into round or square blocks, then apply salt water, dig a small hole in the middle of the upper part, put in a proper amount of vows, and bake them slowly in the mild sunshine in winter, so that the salt is gradually inhaled and the water is gradually dried, thus making Laba tofu.
Liang wenxiang zhengshan bamboo shoots
Bamboo shoots are a rare delicacy in Anhui cuisine. Among all bamboo shoots, Wenzhengshan bamboo shoots are the most tender, but not fragrant enough. Add sausages, mushrooms and other seasonings to make up for the shortage.
Its practice is to add ham bones and fresh pig bones to bamboo shoots, and add sausages and mushrooms in the middle. When it is ripe, remove the bone and put it on a plate. The dishes come in three colors: red (sausage), brown (mushroom) and milky yellow (bamboo shoots from Political Mountain).
When bamboo shoots are braised in brown sauce, they are delicious, crisp and tender, and have mixed flavors such as sausages and mushrooms. They are seasonal dishes in Huangshan Mountain in spring.
Yipin Guo
Huang Shanren often eats hot pot in winter. According to legend, this dish was created by the wife of Bi Qiang, the "four ministers" of shitai county in the Ming Dynasty.
On one occasion, the emperor suddenly visited Shangshufu. In addition to delicious food, Mrs. Yu also specially made a Huizhou home-cooked dish-hot pot. Unexpectedly, the emperor ate with relish and was full of praise. Later, when the emperor learned that the delicious hot pot was actually made by Mrs. Yu herself, he said it was still a "pot"! The name of this dish is final.
The cooking of "Yipin Pot" is more exquisite. In a hot pot, the bottom of the pot is covered with dried bamboo shoots, the second layer is covered with a piece of meat, the third layer is white tofu or fried tofu, the fourth layer is meatballs, and the fifth layer is covered with vermicelli, decorated with spinach or day lily, with seasoning and appropriate amount of water, and then cooked with slow fire.
This dish has a strong local flavor, fresh taste and attractive appetite.
Pickled fresh mandarin fish
The method is unique and the food is fragrant. According to legend, more than 200 years ago, fishmongers along the Yangtze River transported mandarin fish to Huizhou mountainous area in wooden barrels. On the way, in order to prevent the fresh fish from going bad, a layer of light salt water was sprinkled on the first layer of fish, which was often turned up and down, so it took seven or eight days to reach Tunxi and other places. At this time, the gills of the fish are still red, the scales have not peeled off, and the quality has not changed, but the epidermis emits a special smell that looks stinky but not stinky. However, after washing, put it in hot oil and fry it slightly, and cook it over low heat. Instead of no smell, it tastes delicious and becomes a well-known delicacy.
The specific method is to marinate fresh mandarin fish with light salt water at room temperature of about 25 degrees. After six or seven days, the fish body will emit a smell similar to bad smell, but not bad smell. Then fry in the oil pan, add pork slices and bamboo shoots, and braise in soy sauce with low fire until the soup is concentrated. This dish is delicious, the fish is crisp and rotten, and it is very delicious.
Fried bracken
Pteridium aquilinum is a kind of wild vegetable often eaten in Huang Shanren. It grows on the hills, is purple-black, and is shaped like thin bamboo shoots. It is picked in spring. Pteridium aquilinum is very rich in nutrition, including vitamin C, crude protein, crude fiber and a small amount of calcium, phosphorus and other substances.
Eating fresh bracken has the functions of clearing away heat and toxic materials, promoting blood circulation and relieving pain, preventing cancer and strengthening the body.
When making, clean the fresh bracken, cut it into small pieces, and fry it with vegetable oil and seasoning. It tastes fragrant and delicious, smooth and delicious.
Tiger skin tofu
Huangshan traditional dishes. Due to the artificial fermentation of tofu, a layer of white fluff (white mycelium) grows on its surface. In the process of fermentation, protein is decomposed into various amino acids, which is more delicious than ordinary tofu.
"Tiger skin hairy tofu" is named after the fur has tiger skin stripes after being fried by kang.
According to legend, Zhu Yuanzhang was defeated in Huizhou and fled to Xiuning. He was hungry, so he ordered his followers to look for food everywhere. One of them searched in the haystack and found several pieces of tofu hidden here by fugitives, but it had fermented long hair. Because there was nothing else, his followers had to roast it with charcoal for Zhu Yuanzhang to eat. Unexpectedly, tofu tastes delicious, and Zhu Yuanzhang was very happy to eat it. After turning defeat into victory, he ordered the army chefs to make hairy tofu to reward the three armies, and "hairy tofu" was handed down in Huizhou.
The practice is: "hairy tofu" is first fried in a pot until both sides are yellow, then stewed with spices and dipped in Chili sauce when eating.
......& gt& gt
Question 6: Are there any delicious local specialties in Tunxi, Huangshan, such as stinky fish, hairy tofu, and then some dishes related to bamboo shoots? For snacks, Wang Yi picked chaos and sesame seeds.
Question 7: Anhui Huangshan ... Tunxi where delicious and fun ... What is the most authentic snack in the snack street? It is Tunxi Old Street, a snack that everyone in Tunxi knows.
Question 8: Huangshan stinky mandarin fish, a special snack in Tunxi Old Street, is also called "pickled mandarin fish". The so-called "pickled mandarin fish" means smelly in Huizhou dialect. Huangshan "smelly mandarin fish" smells smelly and tastes fragrant, which not only keeps the original flavor of mandarin fish, but also keeps the meat mellow and delicious. At the same time, the bone spur is separated from the fish, and the meat is massive. This dish has a history of more than 200 years, and the key lies in its particularity. Pickled mandarin fish smells "smelly" before cooking, and cooked mandarin fish tastes delicious, which forms a sharp contrast and becomes one of the classics of Anhui cuisine. After cooking, this dish is characterized by fresh taste, crisp fish and special flavor. Xiusao Tart Xiusao Tart is a famous traditional snack in Huizhou (Huangshan City), which originated from Jixi County and Shexian County in ancient Huizhou. As early as the Tang Dynasty, Huizhou people would take tarts as dry food when they traveled far away. By the Ming and Qing Dynasties, tarts had become an indispensable food for Huizhou people. Xiusao Tart has developed from several traditional fillings, such as Toona sinensis, shredded radish, bamboo shoots and dried plums, to meat sauce, Sophora japonica, black sesame seeds, bean paste, peanuts and seasonal vegetables, which are salty and sweet, and are matched with meat and vegetables. On 20 10, Xiu Sao Ta was filmed and reported by CCTV, Anhui TV, Huangshan TV and Taiwan Province TV. 20 1 1 was successfully declared as the intangible cultural heritage of Huangshan City, with Xiusao Hall as the designated inheritor. On 20 12, Xiusaota Restaurant was awarded "Anhui Famous Snack Shop" by Anhui Cuisine Association. Huangshan sesame seed cake Huangshan sesame seed cake, also known as "crab shell yellow sesame seed cake" and hearth cake, is a special snack in Huizhou. Huangshan sesame seed cake takes refined flour, clean fat, dried plums, sesame seeds, refined salt and rapeseed oil as raw materials, the skin and stuffing are made by hand respectively, and are soaked, kneaded, kneaded, picked, peeled, stuffed, combined, rolled, brushed, spread and baked for more than 10 times. Because it is baked with charcoal fire, it looks like a crab's back shell and looks like crab yellow, hence the name.
Question 9: What's delicious in Huangshan Mountain? There are many delicious foods in Huangshan Mountain. What is particularly worth recommending is:
Rotting salmon
Mao tofu
Crab shell yellow (Huangshan sesame seed cake)
Quail European stone chicken
Edible tender leaves for braking.
covered teacup
Laba tofu
Furong cake
sweet wine
Wenshan Zheng bamboo shoots
These are the top ten cuisines of Huangshan Mountain. I hope I can help you. Satisfied, please adopt!
Question 10: What's delicious in Huangshan? Wu Yidan on Tunxi Old Street in Huangshan City is messy, and there is a good one that sells Huangshan biscuits, which are delicious or addicted to snacks. Huangshan hairy tofu opposite Huangshan Railway Station is good.