Question 1: What do people in Anhui like to eat? My husband is also from Bengbu, Anhui~~ There we eat noodles in the morning~~ we eat rice at noon~ we eat pasties in the evening~ it tastes good when we eat pastries with soy beans. ~~I like to eat something with a slightly stronger taste. You can buy some thin-skinned pepper sausages and fry them~ Fry the sausages first~ Fry them for 3 minutes and then take them out~ Then fry the peppers~ Add a little salt~ Add the rest of the seasonings~ Stir well and add the sausages and add a little dark soy sauce to color~ Do not fry The time is too long~ The chili peppers will stick to each other after a long time~ The taste will not be good~~~ Now let’s talk about the pastry~ The dough should not be too hard~~ It should be soft~~ Roll the dough into a round shape and then cut it horizontally and vertically~ You can cut into 6 or 8 pieces at a time~The size depends on the pot~Put a little oil in the pot to prevent the cake from sticking to the pan~Put some water on the bottom of the pot and let the cake stick to the pot for a week~Cover the lid to prevent the pan from breathing~The cake is cooked You can smell the fragrance~~Be careful not to use too much water~just half a cup~the water is enough to cook the cake~The method of making soy beans is a bit complicated~~I only saw my mother-in-law make it~I don’t know how~I’m sorry~I hope you can help It’s up to you~

Question 2: What is the staple food of Anhui people? Rice is the main food, but Anhui people in the area north of the Huaihe River mainly eat noodles.

Question 3: Anhui people have three meals a day What to eat? Anhui cuisine, also known as "Huibang" and "Anhui flavor", is one of the eight famous cuisines in China. The raw materials of Anhui cuisine are inexhaustible due to their rich resources and excellent texture. Anhui is located in the hinterland of East China, with a mild climate and moderate rainfall, four distinct seasons, and abundant products. The southern Anhui mountainous area and the Dabie mountainous area are rich in tea, bamboo shoots, mushrooms, fungus, chestnut, yam, stone chicken, stone fish, rock fungus, soft-shelled turtle, hawk tortoise, and fruits. The famous "Qihong" and "Tunlu" are famous Anhui specialties; the Yangtze River, Huaihe River, and Chaohu are important freshwater fish production areas in China, providing Anhui cuisine with fish, shrimp, crab, It is rich in aquatic resources such as turtle, water chestnut, lotus root, lotus and gordon. Among them, Yangtze River shad, Huaihe River fat kingfish, Chaohu whitebait, hairy crabs, etc. are all prestigious table treasures; the vast Huaibei Plain, fertile Jianghuai, and Jiangnanwei areas are rich in various grains, oils, fruits and vegetables, poultry, and eggs. For example, Dangshan pear, Xiaoxian grape, Woyang dried moss, Dahe chunya, Xuancheng candied dates, Anqing bean paste, etc. have long been famous at home and abroad, providing a good material foundation for the formation and development of Anhui cuisine. There are more than a thousand traditional varieties of Anhui cuisine, and its flavor includes the characteristics of three local dishes: Wannan, Yanjiang, and Yanhuai. Wannan is represented by dishes from the Huizhou region, which is the mainstream and origin of Hui cuisine. Its main characteristics are that it likes to use ham as a flavoring and rock sugar to enhance the freshness. It is good at maintaining the original and true taste of the raw materials. The taste is mainly salty, fresh and fragrant, and the sugar does not make it feel sweet. The flavor along the Yangtze River is popular in Wuhu, Anqing and Chaohu areas. It is good at cooking river fresh food and poultry. It pays attention to knife skills, pays attention to shape and color, is good at seasoning with sugar, and is good at roasting, stewing, steaming and smoking. Its dishes are refreshing, crisp and tender. Fresh and mellow characteristics. The cuisine along the Huaihe River is represented by the local cuisine of Bengbu, Suxian, and Fuyang in the Yellow River Basin. It is good at cooking techniques such as roasting, frying, and stir-frying. It likes to use coriander and pepper for seasoning and color matching. Its flavor characteristics are salty, fresh, crispy, and slightly spicy. Spicy, refreshing, rarely seasoned with sugar.

Question 4: What are the favorite dishes of Anhui people? What are the favorite dishes of Anhui people? It depends on the place. Different local specialties are different. The most famous Wuwei salted duck in Wuhu is indispensable for locals in Hefei. The Feixi Old Hen is also indispensable. Yanqiao’s most famous Yanqiao Granny’s Peanut Rice has branches all over the country. But in general, Anhui people are very particular about eating. Basic meals include soup, meat and vegetables.

Question 5: What are Anhui people’s favorite dishes? Genre: composed of local flavors in southern Anhui, along the Yangtze River and along the Huaihe River. Wannan cuisine is the main representative.

Characteristics: Use ham as a flavoring, add sugar to enhance freshness, be good at stewing, and pay attention to firework.

Question 6: What do Anhui people eat for three meals? Rice from southern Anhui and flour from northern Anhui

Question 7: What do people in Hefei, Anhui, eat? What do people in Hefei prefer to eat. But it’s hard to agree with everyone. I generally prefer those with more emphasis on flavor.

Question 8: What kind of steamed buns do you eat for breakfast in Anhui? The big steamed buns are from the north. In the central part, you can eat fried dough sticks, glutinous rice cakes, steamed buns plus porridge, spicy soup, etc., and in the south, you can eat noodles, etc. one.

Question 9: What do Anhui people like to eat? Anhui people's taste is oily and salty. There are four famous cakes in Anhui. Anhui is also rich in lobster, watermelon, pears, strawberries and persimmons. I am from Anhui.

Question 10: What do Anhui people like to eat? Anhui cuisine is also called "Huibang" and "Anhui flavor" are one of the eight famous cuisines in China.

The raw materials of Anhui cuisine are inexhaustible due to their rich resources and excellent texture. Anhui is located in the hinterland of East China, with a mild climate and moderate rainfall, four distinct seasons, and abundant products. The southern Anhui mountainous area and the Dabie mountainous area are rich in tea, bamboo shoots, mushrooms, fungus, chestnut, yam, stone chicken, stone fish, rock fungus, soft-shelled turtle, hawk tortoise, and fruits. The famous "Qihong" and "Tunlu" are famous Anhui specialties; the Yangtze River, Huaihe River, and Chaohu are important freshwater fish production areas in China, providing Anhui cuisine with fish, shrimp, crab, It is rich in aquatic resources such as turtle, water chestnut, lotus root, lotus and gordon.

Among them, Yangtze River shad, Huaihe River fat kingfish, Chaohu whitebait, hairy crabs, etc. are all prestigious table treasures; the vast Huaibei Plain, fertile Jianghuai, and Jiangnanwei areas are rich in various grains, oils, fruits and vegetables, poultry, and eggs. For example, Dangshan pear, Xiaoxian grape, Woyang dried moss, Dahe chunya, Xuancheng candied dates, Anqing bean paste, etc. have long been famous at home and abroad, providing a good material foundation for the formation and development of Anhui cuisine.

There are more than a thousand traditional varieties of Anhui cuisine, and its flavor includes the characteristics of three local dishes: Wannan, Yanjiang, and Yanhuai. Wannan is represented by dishes from the Huizhou region, which is the mainstream and origin of Hui cuisine. Its main characteristics are that it likes to use ham as a flavoring and rock sugar to enhance the freshness. It is good at maintaining the original and true taste of the raw materials. The taste is mainly salty, fresh and fragrant, and the sugar does not make it feel sweet. The flavor along the Yangtze River is popular in Wuhu, Anqing and Chaohu areas. It is good at cooking river fresh food and poultry. It pays attention to knife skills, pays attention to shape and color, is good at seasoning with sugar, and is good at roasting, stewing, steaming and smoking. Its dishes are refreshing, crisp and tender. Fresh and mellow characteristics. The cuisine along the Huaihe River is represented by the local cuisine of Bengbu, Suxian, and Fuyang in the Yellow River Basin. It is good at cooking techniques such as roasting, frying, and stir-frying. It likes to use coriander and pepper for seasoning and color matching. Its flavor characteristics are salty, fresh, crispy, and slightly spicy. Spicy, refreshing, rarely seasoned with sugar.