Lai 'an cuisine includes Shuikou goose pot, fish pot stickers, Leiguan duck, Lai 'an spring rolls, Chahe crab roe soup packets, Lai 'an meat noodles and so on.
1. Shuikou Goose Pot: Shuikou Goose Pot is a special food in Shuikou Town, Lai 'an County, Chuzhou City, Anhui Province. It is made of 2-3-year-old local geese raised by farmers. It has high nutritional value and is deeply loved by local people.
2, small fish pot stickers: use the small fish that have just been caught, wash, scale and laparotomy, take out the intestines and other internal organs, and then cook with clear lake water. At the same time, add some batter and paste a thin layer of cake around the middle of the pot. The bottom of the cake is flat or half an inch in the water. The fire boiled and the soup splashed, so there was a line of fish soup at the bottom of the cake after cooking. At first glance, when the lid is lifted, the bread is covered with fish, and the fish and the cake are fragrant, very fragrant and delicious.
3. Leiguan Duck: Leiguan salted duck is a traditional dish of Leiguan in Lai 'an County. It originated in Tongzhi period of Qing Dynasty, and was made by four processes: slaughter, marinating, airing and boiling. Bright and clean color, fat but not greasy, fresh and delicious, delicious.
4. Spring rolls in Lai 'an: Spring rolls are also called spring cakes and pancakes. Spring rolls in Lai 'an are evolved from Jiangsu and Zhejiang oil workers and jiaozi barrels. After continuous improvement of workmanship, the current Lai 'an Spring Roll is wrapped in dry flour in a leather bag, fried and fried, and it is a golden yellow face.
5. Chahe Crab Yellow Soup Bag: Crab Yellow Soup Bag comes from Lai 'an County. Its predecessor was the Dragon Robe and Crab Yellow Soup Bag imported from Liuhe District, Jiangsu Province. The raw materials of crab roe soup bag are very particular. The fillings are crab roe and crab meat, and the soup material is original chicken soup. The production technology is exquisite. Crab-yellow glutinous rice balls are famous in Lai 'an, because their skin is as thin as paper, and they will break when blown. Unique in production, beautiful in appearance and peculiar in eating, it has become the staple food of Lai 'an people after being eaten in the Chahe River.
6, Lai' an meat noodles: large meat Laian people call it braised pork, and locals call it tiger skin meat. Tiger skin meat, made of first-class pig's front-blade meat, is refined by the original formula and 12 cooking technology. It is delicious, delicate, moderately salty and sweet, and fat but not greasy.