Soft-shelled octopus, also known as "soft-shelled eel", is the most famous dish in Huaiyang cuisine. Huai 'an people are very kind to Chinese and foreign guests, and they like this "fresh, tender, beautiful and special" dish best, so that guests can taste it early and praise it. Efficacy of this prescription: tonify deficiency, nourish health, tonify qi and blood, tonify malnutrition and recover after delivery. According to Shan Hai Jing, "There are many eels in the water irrigated by the lake." Eels are abundant in Jianghuai area, with tender meat, delicious taste and rich nutrition. Tian Shumin, a famous chef in Huai 'an, and his son can cook 108 kinds of delicacies with eels, which is the famous "all-eel banquet". Soft-shelled eels are the best products in eel mats. The word "pocket" means to put the eel in a cloth pocket and finish it.

The raw material of soft-skinned long fish is pen-tube long fish produced in Hedong 0, Qu 'nan, Chuzhou. Soft, smooth and tender is the characteristic of soft, soft and smooth, which is a must in long fish dishes. Pick it up with chopsticks and hang it down at both ends, like a belt on a child's belly pocket, all of which are called soft hemp fish; In 2002, the soft-pocked long fish made by the chef of Huai 'an Hotel was rated as "a famous dish in China" by the Ministry of Internal Trade.

Its raw materials: eel1000g, a little leek yellow. Seasoning: 25g soy sauce, cooking wine 10g, a little pepper, bean flour 10g, vinegar 150g, 5g garlic paste, 5g salt, 55g salt, and a little onion and ginger.

Production technology: 1, put water in the pot to boil, add salt, vinegar, onion and ginger, then pour the eel into people until the mouth is open and simmer for a while to make it soft and tender. Then take it out and put it in cold water, and cut it with a bamboo knife. 2. Cut the sliced eel from the middle and wash it. Then put people in boiling water and cook them thoroughly, then take them out and drain them. 3. Heat the wok, add 2 taels of lard to 70% to 80% heat, add garlic paste, stir fry slightly, then pour eel into the wok, add soy sauce, sugar (a little), cooking wine and wet starch, and adjust the yellow evenly. Put the leek out and stir it evenly, put it in a pot and put it on a plate. Remove the pepper and serve.

Its characteristics: deep color, mellow texture, smooth and tender. Ding Mang, a famous poet, once wrote a poem after tasting eel and Pingqiao tofu in Huai 'an Hotel, and excitedly praised: Pingqiao tofu is thousands, and eel is fresh.

kohlrabi

Kohlrabi is also called a knot in one's heart, mustard knot in one's heart. Produced in Huai 'an, Jiangsu. First, choose kohlrabi, which weighs half a catty and looks neat and beautiful, as raw materials and scrape the skin clean. Stack and cover peeled naked vegetables. After five to seven days, the jar is "fresh" (soaked), and it is pounded with a wooden hammer once a day when it is soaked. After three to four days, it will be washed and picked up in salt water, and then it will become a semi-finished product after three to four days. Wash the semi-finished products in brine, pick them up, pour them into the altar, altar or cement pool, flatten them, tamp them, cover the mat, flatten them with blue stone, and then pour in the clarified old brine. This process is called holding the jar. In the meantime, salt and brine should be added appropriately. The so-called old brine refers to the brine that has been pickled kohlrabi for more than three years. Before and after the Dragon Boat Festival, the old kohlrabi was marinated and matured. In this way, it will not turn sour and rot in summer, and the umami flavor will increase with the storage time.

Braised Typha with Shrimp

Braised Pu Cai with Shrimp (Redjade Soldier): "Pu Cai is crisp and tender, and the whole dish is fresh memories of carp fragrance." Pu Cai is a unique aquatic vegetable in Chuzhou. Mud is not stained, tender and fragrant, and white and flawless. The poem says, "How tender it is, Huai bamboo shoots and Pu". According to county records, in the Southern Song Dynasty, when Han Shizhong and Liang Hongyu were guarding Chuzhou against gold, they found that Pugen was edible and delicious, so it was also called "anti-gold dish". Shrimp baked general dishes are carefully processed from local high-quality general dishes, shrimp, lard, broth and other raw materials. Shrimp is as bright red as a general, and Pu Cai is as white as nephrite, neatly arranged in a long plate, just like a private jade girl with beautiful eyes, so it is also called "Ruby Private". Its taste is delicious and refreshing, and it is smooth and refreshing. In 2002, it was rated as a famous dish in China by the State Bureau of Domestic Trade.

Huaiyang shizitou

It is a famous dish in Huaiyang cuisine, which is made of ribs, soup heads, bean sprouts leaves, Shaoxing wine, shrimp, wet starch, egg white and so on. Rich in protein and fat, as well as a variety of minerals and vitamins. The lion's head is tender, delicious and attractive. Deeply loved by Chuzhou people, it is a necessary dish in folk banquets. 1949 in founding ceremony, was included in the state banquet, and became famous from then on. Zhou Enlai loved this dish very much before his death, which often reminded him of his homesickness, so he was also called the Duke of Zhou homesick.

seed pod of Chinese scholar tree

Huaijiao, commonly known as "wonton", is one of the most representative snacks in Huai 'an. Huai dumplings can be boiled, mixed and fried, and are called "three meals Huai dumplings". The characteristics of dumpling skin are "as thin as paper and as bright as a mirror. You can read words through the dumpling skin and the fire will catch on."

"Sweet Harbor" Watermelon

"Sweet Port" watermelon is produced in Nanmachang Township, Chuzhou District, Huai 'an City. The township has a history of watermelon production for many years, with an area of 4,000 mu and 2000 mu of early-maturing cultivation in greenhouses. "Tiangang" watermelon has the best quality. Melon "Kangmansumi" is the main variety, and it is cultivated by pollution-free and early-maturing production technology. "Sweet Harbor" watermelon has won the market with its good melon shape and excellent quality, and has been well received by many superior departments. Melon is mainly oval, with dark green skin and red flesh. The sugar content in the center reaches 1 1.3%, and the highest can reach more than 14%.

Stewed turtle in Zhu Qiao

The southeast water town of Huai 'an, a land of plenty and vast lakes and beaches, is a natural and excellent place for turtle growth and reproduction. As early as the early 1930s, Zhu Qiao was famous for stewing soft-shelled turtles, which has a history of 50 or 60 years. Stewing method: Take a turtle, preferably with a blue nail cover, peel it with boiling water, wash it, laparotomy, eviscerate it, add soup, boneless it, cut into pieces, fry it in oil, add ginger onion and soy sauce vinegar, then take it out, add chicken soup, boil it, add starch, and add preserved eggs and pepper when putting it in a bowl. This dish is rich in nutrition, tender and delicious, and it is really a feast treasure. In addition, you can also steam, stew and braise in soy sauce with different flavors.