The most famous ones in Fuyang are Fuyang Latiao and Fuyang Pillow Buns! Fuyang is located in the north and is good at making all kinds of noodles. Moreover, the people in Fuyang are very down-to-earth. You can buy a bowl of noodles for only 6 yuan, which is a lot of money. It’s so affordable!
Gratiao, also called Glamian, is a traditional snack featured in Fuyang, Anhui Province. It can be called the pasta of Fuyang people. According to legend, it is related to Su Dongpo. It is a unique food in Fuyang. It is very popular among locals and can be eaten in the streets and alleys. Its name probably comes from the following reasons: the dialect for "stirring" in Fuyang is "Sheola" (gé lā), and this kind of noodle-like food needs to be evenly stirred with various ingredients, so it is called "gé lā", and because of its golden color and thick shape, it is also called "gold bar noodles". Gratiao with peanut butter is really great!
When I was a kid, there was a proverb: "In winter, you will be covered with a three-layer wheat quilt, and next year you will sleep with a steamed bun on your pillow." Pillow buns, also known as Fuyang big buns or big roll buns, are a unique traditional snack in Fuyang, Anhui. Each one is about 1-1.5 feet long, about 0.5-0.8 feet wide, about 0.3-0.5 feet thick, and weighs about 2-6 pounds. It is called the king of steamed buns. The workmanship is very fine. It is first made of fine white flour and kneaded a hundred times, and then steamed in an iron pot over a slow fire. The steamed bun is burnt golden and half an inch thick; the steamed bun petals are white and wrapped in layers. When eaten in the mouth, it is crispy and soft, not dry but chewy and soft. It can be stored for several days and is not moldy or hard, so it is really a good food for traveling.
Fuyang Gratiao
Gratiao, also called Gratiao, is a traditional snack of the Han people in Fuyang. It can be called the pasta of Fuyang people and is a unique food in Fuyang. According to legend, it is related to Su Dongpo. It is very popular among Fuyang people and can be eaten in the streets and alleys. This kind of food requires all kinds of condiments to be mixed evenly, so it is called "gratiao". Because of its golden color and thick shape, it is also called "gold bar noodles".
Recommended: Xingfuli Latiao, Lotus Pond Latiao, 6 yuan per person.
Fuyang steamed buns
In the early days of Fuyang, steamed buns were called powdered buns, and some were also called Fuyang spring rolls. Rolled buns originated in the Ming Dynasty. According to legend, they were eaten by Zhu Yuanzhang and Shen Wansan when they were staying in Ming Dynasty. Rolled buns are cheap, high-quality and nutritious. They are a favorite food of office workers and students. Eating one when you are in a hurry is not only nutritious but also saves time.
Recommended: Tiansan roll film
Fuyang sesame paste
A snack in northern Anhui, mainly popular in areas Taihe County, Anhui Province, is rarely available in other parts of the country. Sesame paste is a kind of pasty snack made from rice flour. The rice flour can only be cooked until it is 7 or 8 years old. It will not taste good if it has been cooked or not cooked to this level. Simply this kind of sesame paste is very unpalatable. Add an appropriate amount of soybean flour during the process of making sesame paste. This needs to have a good proportion, and the taste will not be that good if it is slightly uneven. Put them together, mix well and put them on the pot to heat until cooked. Then add some salty soybeans and sesame salt while eating.
Recommendation: Available on various streets and snack bars in the morning. 3 yuan per person.
Fuyang Pillow Steamed Bun
Pillow steamed bun is one of the specialties of Fuyang, also known as Fuyang Big Steamed Bun. Each one is about 1-1.5 feet long, 0.5-0.8 feet wide, 0.3-0.5 feet thick, and weighs about 2-6 pounds. It is called the king of steamed buns. Fuyang pillow buns are made of fine flour and steamed with precision. The steamed bun is golden brown, as if deep-fried, about half an inch thick, crispy and refreshing, cut into a piece with a sharp knife, the steamed bun is white, wrapped in layers, moist and tender, dry but not dry, soft and chewy. Since no alkali, baking powder and other substances are added before steaming, it will not become moldy or hard after being stored for several days, and the taste will remain the same.
Recommended: Pillow buns sold on the street opposite the Grand Theater
Fuyang Pink Chicken
A classic traditional Han snack in Fuyang, Anhui. The characteristics are light buttery and shiny, soft on the outside and pink and tender on the inside. A bite of the slightly spicy and slightly numb pink chicken will leave you with endless aftertaste. There are two kinds of pink chicken, one is fried pink chicken and the other is boiled pink chicken. It is a flag of chicken classification and gourmet food in Anhui region. Moreover, "Pink Chicken Soup" is a delicacy that is well-known to the people with high quality and low price.
Recommended: Dongguan Pink Chicken Soup
Fuyang Soup
A snack spread among the people in Fuyang. "Sa Tang" means meat soup or mixed meat. Because the word is uncommon, people mistakenly write it as "Sa Tang", "Killing Soup", etc. It is said that Emperor Qianlong accidentally tasted this soup when he went to the south of the Yangtze River and praised it greatly. From then on, the soup became famous far and wide. Nowadays, Sa Tang has spread throughout the Jianghuai region and has become a famous Anhui snack with a unique flavor.
Recommended: Available in both gratiao shops and breakfast shops, 2 yuan per person
Fuyang flower-arranged beef soup
Flower-arranged beef soup, a famous Han snack in Fuyang, Flower arrangement Gaojia beef soup originated during the Daoguang period of the Qing Dynasty and has a history of nearly 200 years.
The original soup is made from beef bones, high-quality beef and other raw materials, added with many seasonings, and simmered over slow fire. It has a pure taste and a long aftertaste.
Taihe mutton noodles
Taihe mutton noodles are a model of pasta in northern Anhui. It is said that Taihe Ban Mian originated from the Three Kingdoms period. Zhang Fei was stationed in Yingzhou (today's Fuyang). Zhang Fei always felt that the noodles were too soft, not chewy, and tasteless. The chef thought about it many times and added nearly a dozen kinds of medicinal materials to make the noodles with the mutton. Zhang Fei felt delicious after eating it. After that, Anhui Ban Mian became popular in Ying (Fuyang), Wan (Nanyang), and Xiang (Xiangfan).