Grape fish is a traditional dish in Anhui Province, Huaibei Plain, with fertile land and mild climate, which is rich in grapes. It was used to make wine earlier, and there was a famous poem "The wine glass glows" in the Tang Dynasty. Xiaoxian wine is clear and transparent, soft and refreshing, with a long aftertaste, rich fruit aroma and mellow aged wine, which is quite famous at home and abroad. Inspired by grapes and fine wine, Xiaoxian chefs are unique. After many exercises, "Grape Fish" stands out. Later, Fang Naigen, a master of Huizhou cuisine, first created from the "shape", introduced the cooking skills of Huaiyang cuisine "litchi fish", boned the fish, made it into grape grains, cooked it and assembled it into a fish shape, and then started from the "taste" and seasoned it with red wine to comprehensively solve the problems of color, aroma, shape and taste. Usually, pickled herring is dipped in egg paste and fried, and it is fished out when it is grape-shaped; Blanch the vegetable leaves next to the fish, thicken the seasoning and pour it on the fish. After the dish is cooked, it is crisp outside and tender inside, sweet and sour.

2

Xiangsu sesame seed cake

Crispy sesame seed cake is a flavor snack in Huaihai area, which has a history of 100 years. Crispy sesame seed cake is golden in color, with overlapping thin layers, crispy inside and outside, crispy and delicious. Suitable for people of all ages. If put in a food bag, it can be kept for a long time, never tired, and tastes the same as when it was just cooked. The production process of crisp sesame seed cake is strict, and the flour should be fermented. In autumn and winter, the water is milder.

three

Nanping in Du Xiang

Nanping "tripe" is cooked with fresh pork tripe, which is a special dish in Nanping Town, Huaibei City, Anhui Province. In Nanping town, whether it is a wedding, a funeral or a sad event, "beating gongs and drums" are indispensable at the banquet where friends get together. It has the characteristics of delicious taste, pleasant aroma and crisp and refreshing taste. When chewing in the mouth, it will make a "creaking" sound, so it is called "ringing belly".

four

All virtues are tough, Dajuan.

All the advantages of hard-faced rollers are different from ordinary rollers. The first is its "hard"; You can't press the pit with your hands, nor can you press it with your fists, just like a brick. Moreover, it is "big": the authentic big shaft is generally 7 cm long, 3 cm wide and 15 cm high, and one is more than four or two. Secondly, its shape: the upper part of the arch is round and the lower part is square. Quande, Baishan Town, Anhui Province, is beautiful in shape and comfortable to look at. Wheat gluten tastes like slag. Fiona Fang is famous for its hundred miles. The production technology of hard-faced large rolls is quite complicated. In previous years, there was no mill, and the wheat flour ground by stone had to be rolled twice with copper wire to make the flour white and thin, so that the big roll could be bright and not deformed.

However, with the development of society, there are more and more ways for people to get rich, and fewer and fewer people do a lot. Today, among all the virtues, only one company, Xie Fabing, operates exclusively. The reason is that some old people said that steaming large rolls in previous years was just to make a living and earn the following bran to support the family. Now that life is good and business opportunities are wide, who will do this kind of craft without making money? It seems that all the hard-faced scrolls of virtue are on the verge of extinction.

five

Wanghanzi camellia oleifera

Wang Hanzi Camellia oleifera is a famous traditional snack in Suixi, Anhui Province, and it is a nourishing boutique. Add vinegar, soy sauce and sesame oil when eating, which is sour and spicy. Its taste is smooth and oily, with a slight flavor of life, and the ghee is rich in aroma and nutrition, which is deeply loved by the elderly and children.

Wang Hanzi was originally named Wang, and his carefully managed camellia oleifera is the snack leader in the old city. He listened to the opinions of diners extensively in his business, carefully pondered and practiced repeatedly. Every morning or evening, when it goes on the market, huge noise echoes in slate street, attracting many guests. Every time customers come to drink camellia oil in the peak season, there are waves after waves, and most of them leave happily and contentedly. Many repeat customers have attracted a thriving business.

six

Laocheng spicy soup

Huaibei snack ancient town spicy soup is one of the special snacks in Suixi ancient town. It originated in the mid-Qing Dynasty and flourished in the early years of the Republic of China. After that, the pattern was constantly renovated. According to the difference between the base soup and the main ingredients, the names are different, such as gluten soup, shredded chicken soup, shredded eel soup, mixed soup and so on. Spicy soup must be added with appropriate amount of white pepper. Spicy soup is characterized by spicy, fresh and fragrant.

The story behind mala Tang in the old city is also very distinctive. According to legend, when Qianlong went down to the south of the Yangtze River, he was hungry, and happened to meet an old lady cooking chicken soup. Emperor Qianlong drank a bowl. Moreover, such flavor snacks, delicious and fresh, left a very deep impression on Emperor Qianlong. In addition, due to the addition of appropriate amount of white pepper to its chicken soup, it is full of spicy taste, so this flavor food was later called spicy soup.

seven

Ding Jia Zhuang mo

Dingjiazhuang steamed bread has a history of more than 200 years and is a must in Suixi diet. Known as "pure color and taste, crispy and delicious". Its production process is very detailed. First, select fine flour, add water and mix, then repeatedly press it with a noodle-pressing stick nearly one meter long and thick at the mouth of the teacup, sprinkle a little sesame seeds, and slowly heat it on a pot with slow fire. The Zhuang steamed stuffed bun, with a diameter of 40 cm and a thickness of 3 cm, is round and hard, as thick as the palm of your hand, with brown front and white back, crispy and chewy outside. Zhuang steamed stuffed bun is very hard, so you should chew it slowly. The more you chew, the more you can taste the smell of wheat.

Dingjiazhuang steamed bun is a famous and popular local food. According to the fifth generation, teacher Ding Zunxian, who is now 9 1 year-old, said that influenced by the old feudal idea that men are superior to women, men are strong and energetic, hence the name Zhuangmo. The production technology of Dingjia Zhuangmo is very famous in the local area, and the daily sales trend of Zhuangmo is very good, which is often in short supply.