Hushi yipin Guo
Hu Shi's first-class pot originated from the emperor's private visit in incognito during the Qianlong period of the Qing Dynasty. He tasted this dish in the farmhouse and named it Yipin Pot. There are duck egg dumplings, bean curd, braised pork and dried beans in the pot, which are delicious after cooking. Hu Shi, a famous scholar, once served his classmate, Roosevelt, then president of the United States, with a bite of a pot in his hometown, which made this dish famous, so it was also called Hu Shi's pot.
Huizhou chouchanyu
Almost everyone's impression of Anhui cuisine begins with a smelly mandarin fish, which usually smells bad and tastes delicious. With chopsticks, the fermented fish is like garlic cloves, and the bony spur fish is separated. The color is moist as jade, the meat is delicious and mellow, and the entrance flavor is unique.
Jixi fried silk noodles
Jixi fried rice noodles is a common home-cooked dish in Jixi, but it is this taste that has driven countless Anhui foodies. In the eyes of Jixi people, the most important thing is its number one side dish, dried bamboo shoots. When local bamboo shoots are dried, they are dried. The reason why Jixi fried rice noodles are based on the dining table is to rely on it.
Mao tofu
High quality soybean saprophyte has a thick layer of pure white hair. After frying, cook with onion, ginger, sugar, salt, broth and soy sauce. This dish has yellow skin and tiger skin stripes. With Chili sauce, it is fresh and refreshing, fragrant and attractive, and has an appetizing effect.
Jixi tartan
Tar skin, that is, "pizza in China", has a history of 1000 years. In ancient times, it was very popular with soldiers because it was easy to carry in March and could be eaten cold in a short time. Because of the different fillings, flavor tarts also have their own tastes. Dried vegetables and fresh vegetables can be wrapped as fillings. Toona sinensis, shredded radish and bean powder are common, with rich fragrance, moderate hardness and unique local characteristics.
Jixi ham
Jixi ham is one of the important raw materials and seasonings of Anhui cuisine, which is widely used in Anhui cuisine. "When it is eaten as a dish, it tastes like a fairy, and when it is drunk as soup, it tastes endless." Jixi ham is bright in color and rich in flavor, giving off a unique aroma of ham. The lean meat is tender and delicious, the fat meat is fragrant but not greasy, and the salty taste is moderate, showing the unique taste of ham.
Jixi, as the hometown of Anhui cuisine in China and chefs in China, is the birthplace of Anhui cuisine. There are countless traditional famous dishes such as fried noodles, stuffed buns with water, steamed bread, stinky mandarin fish, stewed meat in a dry pot, knife board incense, hairy tofu and so on.