Origin: Suxian County, Anhui Province, China.

History: Fuliji roast chicken and Shandong Dezhou spiced boneless braised chicken originated from one family, both of which were developed from Daokou Town, hua county City, Henan Province. At first, Fu Liji's roast chicken was not called "roast chicken" but "red chicken". The production method is simple, but it is covered with a layer of "red yeast" after cooking. In the early 1930s, a businessman named Guan in Dezhou, Shandong Province moved to Fuli Town, bringing with him the production technology of braised chicken in Dezhou, which changed the production technology of "red chicken" and gradually formed the present Fuli Ji. There are more than 100 roast chicken shops in Fuliji, among which Guan, Wei and Han are the most famous.

Features: the aroma is fragrant, the color is delicious, the meat is white and tender, fat but not greasy, the meat is rotten and boneless, and the bones are chewy and fragrant.

Technology: The production method of Fuliji roast chicken is very particular. There are twelve processes from chicken selection to chicken fishing: first, chicken selection, weighing one kilogram, is between six months and two years; Second, slaughter. Live chickens need to stop eating and drinking for half a day when they enter the factory, and bleed after slaughter; Third, spicy chicken. The water temperature is about 65 degrees and the soaking time is about three minutes. The water temperature and soaking time of old chickens and chickens should be increased or decreased respectively. Fourth, rub your hair. It is necessary to remove all the hair, wash the old skin on the legs, feet and mouth, scrape off the hard shell and keep the chicken white; Fifth, the abdomen. The opening should be small and the internal organs should be taken out; Sixth, modeling. Legs crossed into the chicken belly, wings inserted into the mouth; Seven, dry; Eight, color. After the chicken is dried, it should be evenly coated with caramel; Nine, fried chicken. When frying, you should master the heat and keep the oil temperature at 80 to 90 degrees, especially until the chicken is golden yellow. Ten, ingredients. There are thirteen kinds of cinnamon, galangal, Amomum villosum, pepper, kaempferia kaempferia, dried tangerine peel, clove, sugar and salt. The amount of materials used depends on the temperature, generally less in summer than in winter. Eleven, boiled chicken. Boil chicken with soup stock, first marinate at high temperature, and then return to crisp with low fire, in order to make the meat rotten and smooth; Twelve, fishing for chickens. Be careful when fishing to prevent damage and affect the shape. Fuliji roast chicken, Daokou roast chicken, Dezhou braised chicken and Goubangzi smoked chicken are also called the four famous chickens in China. In the National Day Ceremony of China 1959, Fuliji Roast Chicken was listed as one of the famous dishes in the state banquet.

Wuwei smoked duck

Origin: Anhui, China.

History: Wuwei smoked duck has a history of more than 200 years. It is said that in the thirty-ninth year of Qingganlong, chefs in Wuwei County, Anhui Province cooked ducks in a unique way. The dishes are golden in color, shiny and smooth, delicious in taste, unique in preparation method and taste, and famous throughout the county, so it is called "Wuwei Smoked Duck". Later, it spread all over the country, and by the end of the Qing Dynasty, it was very famous in the whole province. It is sold all over the country like "Fuliji Roast Chicken" and has become one of the most popular specialties in Anhui Province.

Features: Smoked with fat duck. The finished dish has golden color, thick sebum, fresh and tender meat, fragrant smell and unique flavor.

Technology: Slaughter the duck, clean it, cut a 6.5cm long incision under the right wing, put salt from the opening, then pour a little salt water, lift it up and shake it twice, so that the salt and salt water are evenly distributed in the stomach. Rub salt all over the body, put it in the jar for 2 hours, turn over and marinate 1 hour. Put it in boiling water to make the duck pores shrink, the duck skin tighten and the cortical protein solidify, then take it out, wipe the duck body with a wet clean cloth, remove the leather coat, especially the armpit and crotch, and make the duck embryo shiny. Add the ingredients to the pot and smoke for 5 minutes until it turns yellow. Take it out. Add water to the pot, add seasoning package, add soy sauce, vinegar, sugar, onion and ginger, bring to a boil, add duck, simmer with low fire for 10 minute, then simmer with firewood ash for 30 minutes, then take out onion, ginger and seasoning package, replace the duck with a knife and put it on a plate, and sprinkle with15g sesame oil.

Gold and silver pettitoes chicken

Origin: Anhui, China.

History: Golden-hoofed chicken is called "Golden-hoofed chicken" because the ancient ham is called "Golden-hoofed" and the pig's trotters are called "Silver-hoofed" and cooked with chicken. It is said that this dish is improved on the basis of Suzhou's "golden hooves". The dish "gold and silver elbow" in A Dream of Red Mansions also comes from this. Its flavor is strong and fresh, too oily and sweaty, but its umami is not enough. Therefore, local chefs use hens to stew with them in a casserole, which is plump, tender and delicious. It has become a famous dish in winter and has been welcomed by people since the late Qing Dynasty.

Features: pig's trotters, golden legs and hen stew. Delicious cooked food, golden red ham, jade white hoof, crispy chicken, mellow soup, rich flavor and long aftertaste.

Technology: Scrape and clean the chaff, put it in a casserole, add water and boil it. When it is half cooked, take out several horizontal knives and put it back in the casserole. Wash hens and pig's trotters, blanch them in a cold water pot, and then pick them up and wash them. Put the chicken and hooves together in the casserole where the ham is cooked, add water to drown the chicken and hooves, boil them over high fire, skim off the foam and stew them over low heat. When the chicken is cooked, put the bamboo shoots in, add salt and rock sugar, and stew until crispy.

Milk fat king fish

Origin: Anhui, China.

Introduction: "The Huaihe River is 800 miles across Henan, Anhui and Jiangsu; To get the fat king fish, you must pass through the gorge. " Fat king fish, also known as "Huai king fish", is an extremely rare fish species in China, which is found in the waters around Xiakou, Fengtai County, Anhui Province. The fat king fish has a peculiar shape, an oblate body, a spindle shape, Huang Liang, fat, smooth, scaleless and tender meat. It has always been considered as a top-grade fish, ranking first in the Huaihe River. Eat its meat as tender as tofu, drink its soup as fresh as mushroom chicken soup, and smell its taste as elegant as orchid. According to "Fengtai County Records", in the Western Han Dynasty, Liu An, the king of Huainan, gave him a fat king fish and loved it very much. This dish is essential for every banquet. Later, restaurants in Bengbu, Hefei and other places in Anhui were all cooked with chicken soup and milk, so they were called "fat king fish and milk" and became a famous dish, famous at home and abroad.

Features: made of fat king fish and pork. The soup is as thick as milk, the fish is tender and delicate, and the taste is extremely tender.

Technology: Remove gill and viscera from the fish, wash it, and cut the The Lancet lines on both sides of the fish with a knife. Cut the lean pork into comb-shaped slices with a length of about 3.5 cm, a width of 1.7 cm and a thickness of 0.3 cm. Heat the wok, add lard and heat it to 70%. Heat the broth until it boils. Add fish, meat, onion and ginger, cover, bake the soup to milky white, add salt and white pepper, and pour into the soup bowl.

Pickled fresh mandarin fish

Origin: Anhui, China.

History: pickled fresh mandarin fish, also known as Tunxi "smelly mandarin fish" Tunxi was originally an unknown town. After 1840, Shanghai became the port of China's foreign trade. The specialty originally exported through Jiangxi was changed from Xin 'anjiang to Hangzhou and exported to Shanghai. In this way, Tunxi has become a commodity distribution center in this province. Every year after the Double Ninth Festival, the famous mandarin fish market in the Yangtze River transports fish to Tunxi for sale. It is about seven or eight days' journey from Wangjiang to Tunxi. In order to prevent mandarin fish from going bad on the road, we put the fish in a wooden bucket before going, sprinkle a layer of light salt water on the fish, and turn the fish over when we stay on the road. In this way, when transported to Tunxi, Siniperca chuatsi does not go bad, its gills are still red, and it still emits a peculiar smell. But as long as it is fried by the chef in a hot oil pan and simmered with a small fire, it is fresh and tender, especially delicious. In this way, Tunxi "smelly mandarin fish" became famous, so it was also called "pickled fresh mandarin fish" locally. It has a history of more than one hundred years.

Features: It is made of mandarin fish by pickling and firing. The dishes are light yellow, the fish is tender and white, with rich flavor and delicious fragrance.

Technology: put the mandarin fish in a wooden barrel, sprinkle a layer of light salt water on each layer of fish, cover the barrel when the fish is full, turn it once a day, marinate it at 250C for about 7 days, and take it out to dry. Heat the wok, add lard, and when the fire is 70% hot, fry the fish for 1 min, turn over and fry until both sides are slightly yellow, and pour into a colander to drain the oil. Leave a little oil in the original pot, stir-fry the sliced meat and bamboo shoots slightly, add the fish, add the soy sauce, Shaoxing wine, sugar, Jiang Mo and chicken soup, and bring to a boil with a high fire, and then switch to a low fire for about 30 minutes. When the soup is almost dry, sprinkle with green garlic, thicken with wet starch, and sprinkle with a little cooked oil.

Fried sparrow

Origin: Anhui, China.

History: It is said that the fame of fried sparrows is related to Zhu Yuanzhang, the founding emperor of the Ming Dynasty. Zhu Yuanzhang led troops to attack the Taiping government. When he passed by the county seat, sparrows flew around in droves, yelling. Zhu Yuanzhang was upset and ordered soldiers to shoot sparrows. The soldiers cleaned up the sparrows that were killed and fried them in hot oil, which was delicious. Zhu Yuanzhang praised it after tasting it and often ordered soldiers to kill sparrows to eat. This dish is famous in the whole province and has become one of the famous game in Anhui.

Features: Sparrows are fried and marinated with seasoning. The color of the dish is red and shiny, and the dried meat is crispy and delicious.

Technology: suffocate the sparrow (suffocate it with your hands or drown it with water), cut off the beak shell and claws, gut it, wash it and dry it. Put vegetable oil in the wok, heat it to 70%, add sparrows, fry for about 5 minutes, and take them out when the brain cover turns white and sparrows float. Put the fried sparrows into the original pot, add fresh soup, seasoning bag filled with ginger, star anise, clove and cinnamon, soy sauce, sugar and salt, then boil them with high fire, and then switch to low fire. When the soup in the pot is thick, pick it up to cool and soak it in sesame oil for an hour or two.

Li hongzhang zasui

Origin: Anhui, China.

History: Li Hongzhang chop suey, also known as Gong Li chop suey. This dish began in the late Qing Dynasty. According to legend, Li Hongzhang, a great official in the late Qing Dynasty, wrote about Europe and America. He once ate a dish of stewed bird's nest when entertaining American envoys in China restaurant. Because it is cooked with shredded chicken and ham, it is called "chop suey". This dish is world-famous. Unofficial history Grand View in the Qing Dynasty records that when Li Hongzhang went to the embassy, he "had dinner in Meisi China and invited a restaurant in the Tang Dynasty for dinner several times. Westerners ask names, but it's hard for China people to get them right. The name of this system is chop suey. Since then, the name of chop suey has been loud. " Chop suey is Anhui dialect, that is chop suey. Because Li Hongzhang is from Anhui, "Li Hongzhang chop suey" has become a famous dish in Anhui.

Features: Made from sea cucumber, fish maw and ham. The finished dishes are diverse in materials, soft and ripe in texture, rich in umami, fresh and salty and palatable.

Technology: Water-soaked sea cucumber, fish maw, squid, cooked ham, magnolia slices and yuba are all cut into 5 cm long strips. Pigeon eggs cooked, shelled, a small amount of chicken, pork belly and scallop with wine, onion and ginger, steamed thoroughly in a cage. Slice chicken and pork belly, shred dried Bella, roll minced fish into dried bass balls and steam in a cage. Next, put the above things into the pot, add chicken soup and seasoning to stew, put them neatly into a big bowl, add chicken soup and steam them out slightly. Pour the soup into the pot, cover the food on the big soup plate and sprinkle with shredded cooked ham and shredded chicken. Boil the soup in the pot, thicken it with wet starch, pour lard on it, and pour it on the chowder.

Wenshan Zheng bamboo shoots

Origin; Anhui, China.

History: Bamboo shoots in Wenshan Zheng are produced in Zheng Wen, Shexian County. The shell of bamboo shoots is reddish in yellow, and the meat of bamboo shoots is white, tender and slightly sweet. In Anhui, people have always regarded it as the main raw material for making vegetables. "Anhui Tongzhi" has "six cities in Weizhou shoot out, it is better to ask politicians."

Features: It is made of bamboo shoots in Zheng Wen, Anhui. Bamboo shoots are white, crisp, sweet and slightly sour.

Technology: Remove the roots and peel the bamboo shoots, wash them, cook them for 2 minutes, take them out, pat them loose with a knife, cut them into 3.5 cm long sections and put them on a plate. Put sugar, vinegar, sesame oil, monosodium glutamate and salt into a bowl, beat them into flavor juice and pour them on bamboo shoots.

Tongcheng Confucian temple

Tongcheng is a famous historical and cultural city in Anhui Province. Tongzi Kingdom was established in the Spring and Autumn Period, and the county system was established in the early Tang Dynasty to Germany. Guxian culture originated in Song Dynasty, rose in Ming Dynasty and flourished in Qing Dynasty, especially in Tongcheng School. Ancient ancestors left various historical witnesses here, and celebrities and representatives of Tongcheng School left rich relics. The ancient architecture is a bright pearl, which sets off the elegance of this ancient city. Among many ancient buildings, Tongcheng Confucian Temple is outstanding. The Confucian Temple complex takes Dacheng Hall as the center and the north-south midline as the symmetry axis. The main buildings are gatehouse, palace wall, Chi Pan, Panqiao (also known as Champion Bridge), Dachengmen, Chongsheng Temple, Shen Tu Temple and Dongxilong Temple.

Wait a minute. It covers an area of 3,200 square meters. The primary and secondary buildings are patchwork and seamless, like a set of solidified beautiful movements. The gatehouse is gilded with the word "Confucian Temple" inscribed by Mr. Zhao Puchu.

Tongcheng Confucian Temple is a ritual building group dedicated to local Confucius since Ming and Qing Dynasties. It lives in the center of the county, facing the square, facing the prosperous block Heping Road, and surrounded by the old streets where celebrities' former residences are concentrated on three sides, such as the stars arch the moon. According to the Records of Tongcheng County, Anqing Prefecture, the Confucian Temple was originally located outside the eastern suburb of the county. It was built in the early years of Yuan You (A.D. 13 14) and was destroyed by fire at the end of Yuan Dynasty. Hongwu moved to this site in the early Ming Dynasty. Later, due to repeated erosion by soldiers, fires and wind and rain, it was repaired in Ming and Qing Dynasties 19 times. Although it has been abandoned, it is still the original appearance, and the renovated Confucius Temple is still magnificent, simple and elegant.

The main building, Dacheng Hall, faces the platform, overlooking Dachengmen and the gatehouse in front, with a long catwalk running from east to west on both sides. The courtyard is open, with slabs laid in the middle, which is a memorial passage. The main hall is 5 rooms wide and 3 rooms deep. Its architectural style not only has the characteristics of Ming and Qing Dynasties, but also has the legacy of Liao and Jin Dynasties. It is a precious three-dimensional data for studying ancient buildings.

Throughout the Confucian Temple complex, there are not only towering stone workshops, soaring eaves and majestic buildings, but also many exquisite and meticulous brick carvings, wood carvings and white marble carvings. There are more than 60 hollowed-out woodcarvings and reliefs in the gatehouse of the Confucian Temple alone, and the patterns such as "Confucius' Life Story", "Fish Farming", "Kuixing Diandou" and "Top-notch" are vivid and interesting.

There is a Tongcheng Museum in the Confucian Temple, with a total of 1245 pieces, including 24 pieces of first-class cultural relics, 25 pieces of second-class cultural relics 125 pieces, from Li's paintings to Fang Yizhi's books, from the tiger bronze seal of Zhang, a great scholar in the Royal Baohe Hall of Yongzheng, to the jade seal plate finger in the imperial inscription of Qianlong.