The following is a brief introduction to some of these foods:
Lingyang dried bean curd: Its raw materials are selected soybeans and refined bean paste, plus special production technology. There are many processing workshops in Lingyang area. The prepared dried bean curd is black and bright in color, rich in sauce flavor, delicious in taste, suitable in saltiness, clean in floor, square in appearance and even in thickness, similar to "quarrying dry tea".
Maodoufu is a traditional dish in Shaji area of Qingyang County. It grows a layer of white fluff on the surface of tofu through artificial fermentation. Tofu is fermented to convert plant protein into various amino acids, and it tastes delicious when cooked.
Qingyang Carya cathayensis: Carya cathayensis, also known as small walnut and small walnut, is a rare woody oil and dried fruit unique to China. Qingyang Carya cathayensis has high nutritional value. Its nuts are rich in unsaturated fatty acids necessary for human body, as well as protein and various vitamins, which have the functions of moistening intestines, nourishing and anti-aging in medicine.
"Lingyang Yipin Pot" is an authentic farm dish, which originated in Lingyang Town near Jiuhua Mountain. It combines the main ingredients such as dried bamboo shoots, dried beans, mushrooms and dried bracken with homemade rice balls and meatballs, and it is moderately greasy and delicious. It looks like an ordinary hodgepodge. It is not only an ancient feast to reward workers, but also a "protagonist" at various banquets.
Qingyang dumplings: Zongzi was designated as Dragon Boat Festival food in Jin Dynasty. In early May, people soaked glutinous rice, washed zongzi leaves and wrapped zongzi. In addition to glutinous rice, Fructus Alpinae Oxyphyllae is also added to make dumplings. About the Northern and Southern Dynasties, when people wrapped zongzi, they would mix animal meat, chestnuts, red dates, red beans and so on. Brown seeds wrapped in rice are called miscellaneous zongzi. In the Yuan and Ming Dynasties, the materials for making zongzi changed from leaves to leaves, and the varieties of auxiliary materials were more abundant, including bean paste, pork, pine nuts, dates and walnuts. As one of the traditions in China, the custom of making zongzi before the Dragon Boat Festival has been popular for thousands of years and spread to Southeast Asian countries.
You can check other cuisines in Qingyang County in official website, Anhui Qingyang Government.
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