Chinese cinnamon
Osmanthus fragrans is one of the representatives of Huizhou cuisine, which originated in Huangshan City. People who eat it for the first time will be a little worried, because the taste of mandarin fish is smelly but not smelly. Actually, there is no need to worry. This is not the peculiar smell of the dish at all, but the unique flavor of the dish. When you take a bite, you will be surprised to find that it tastes so delicious.
Bagongshan tofu
"Bagongshan Tofu", also known as "green tofu", is named because it can be cooked in all seasons. This dish is really a treasure among vegetarian dishes and a traditional dish in Shouxian County. Tofu originated in Bagongshan area in the period of Liu An, King of Huainan, that is, the junction of bagongshan district and Shouxian in Huainan, with a history of more than 2,000 years. In Bagongshan area of Shouxian County, the quality of tofu is good, which is called "Bagongshan Tofu". This kind of bean curd is made of pure soybean and refined by adding spring water from Bagong Mountain. The skills of local farmers in making tofu have been passed down from generation to generation. Many people have mastered a set of good skills, and the tofu made is fine, white, fresh and tender, which is well received by the masses.
Clay oven rolls
No one in Lu 'an doesn't know Lu 'an baked sesame seed cake. Thin, crisp, fragrant and crisp is a major feature of Lu 'an sesame seed cake. Get up in the morning, spend a dollar to buy two sesame cakes, and buy a soybean milk by the way, which is a very good breakfast, both sweet and salty. The sesame seed cake stalls in Lu 'an are all over the streets of Lu 'an.