The food recommended by local people in Bengbu is so delicious, come again next time!

1, Tuo lake crab

The main ingredient of Tuo lake crab is crabs from Wuhe County, Bengbu City, Anhui Province. Cooking methods usually include steaming, stewing and frying. The crab shell in Tuohu Lake is full of fat, slightly sweet and delicious, and the crab shell is crisp and thin. Crab meat is fresh and tender, with rich taste, which brings unique fresh fragrance and salty and sweet taste when eaten. Tuo lake crab is regarded as one of the local symbols, representing the food culture and tradition in Wuhe area.

2. Braised prawns in old Bengbu oil

The main ingredient of braised prawns in old Bengbu is crayfish, also called leech. The cooking method mainly adopts the stewing process, and pays attention to the treatment of oil, color and fire, so that the prawns are spicy and delicious. Its cooking techniques of heavy oil, heavy color and heavy fire work make prawns rich in flavor and endless in aftertaste. Braised prawns in old Bengbu is a famous local food in Bengbu and one of Anhui's signature dishes.

3. Laorenqiao Beef

Laorenqiao beef takes Guzhen beef as the main ingredient and coriander as the side dish. The cooking method includes cutting beef into small pieces, pickling, stewing in a casserole with water, and adding seasonings to taste. Laorenqiao beef, as one of the special cuisines in Bengbu, has been selected as "Anhui signature dish" and has high popularity and influence.

4. Diguo chicken

Diguo chicken is mainly made of free-range cocks. The cooking method is to cut the chicken into small pieces, add pancakes and cook in a pot. Dishes are characterized by less soup and fresh and mellow taste. Diguo chicken's chicken is strong, tough and delicious. Small pieces of chicken and small pancakes complement each other, making the dishes more delicious and soft. Diguo chicken is one of the special delicacies in Bengbu City, Anhui Province. Diguo chicken is one of the special delicacies in Bengbu City, Anhui Province.

5. Braised vermicelli with mussels

Braised mussel vermicelli in Bengbu City, Anhui Province is the main ingredient. The cooking method is usually to cook mussels, and then add vermicelli to the cooked soup to absorb the full fragrance. Braised vermicelli with mussels is delicious, and the vermicelli is soft and smooth. The vegetable soup is delicious and rich, and the vermicelli is full of soup flavor, with rich taste and certain elasticity. Bengbu braised vermicelli is a classic dish in Bengbu, which represents the local cooking culture and the use of ingredients.

6. River food along the Huaihe River

Huaihe River cuisine takes Bengbu City, Anhui Province as the main regional flavor cuisine. It consists of the local flavors of Bengbu, Suzhou, Fuyang and Huaibei. The dishes are salty and spicy, and the soup is rich and colorful. Coriander is often used for seasoning and decoration. The small river dishes along the Huaihe River are rich in side dishes and have a smooth and delicious taste. Huaihe River Cuisine represents the cooking culture and flavor characteristics of Bengbu City, Anhui Province.

7. Wuhe Qiantou fish steamed buns

Wuhe Qiantou Fish Steamed Bun is a special dish in Wuhe County, Bengbu City, Anhui Province. The main ingredient is a thousand-headed fish produced in Wuhetuo Lake, also known as arhat fish. Thousand-headed fish is a small fish. The method of making steamed stuffed bun with thousand fish is to wash the fish, fry them until golden brown, then cook them and take them out for later use. Then add oil to the pot, stir-fry the fried fish with green pepper and red pepper, and finally put the prepared dead dough cake into the plate to make Wuhe fish steamed buns. Fish steamed buns in front of the river represent the cooking culture and local characteristics of Wuhe County, Bengbu City, Anhui Province.

8. Huaiyuan River Liuxiao Bean Cake

Huaiyuan Riverside Bean Cake is a famous local dish in Huaiyuan County, Bengbu City, Anhui Province. Its main component is mung bean, which needs to be ground into soybean milk in the production process and then made through a series of processes. Huaiyuan river willow bean cake is famous for its exquisite selection of materials and exquisite workmanship. Bright color, crisp taste and rich bean flavor. The outer layer is crisp, the inner layer is soft, the taste is rich, and the bean flavor is overflowing. Huaiyuan River bean cake originated from Huaihe River in the late Ming and early Qing Dynasties, and it is one of the traditional famous dishes in Huaiyuan County.

9. Braised turtle in Bengbu

Braised soft-shelled turtle in Bengbu is a famous local dish in Huaiyuan County, Bengbu City, Anhui Province. It uses soft-shelled turtle with large water surface as the main material. When making braised soft-shelled turtle, the soft-shelled turtle is slaughtered and peeled first, then marinated with brown sugar, soy sauce, cooking wine and other seasonings, and then slowly stewed in a pot to make the soft-shelled turtle tasty. Braised soft-shelled turtle in Bengbu is tender and juicy. The meat of soft-shelled turtle is rich in collagen, which makes the stewed soft-shelled turtle delicious and rich in taste. Braised soft-shelled turtle in Bengbu represents the cooking culture and local characteristics of Huaiyuan County, Bengbu City, Anhui Province.

10, fried Mariko

Fried dumplings are a local specialty in Huaiyuan County, Bengbu City, Anhui Province. Its main ingredient is local pork cultivated locally, with high-quality minced meat and seasonings such as eggs, chicken essence, onion ginger and salt. In the production process, the pork is chopped into minced meat, then the seasoning is added and stirred evenly, then the minced meat is squeezed into small meatballs by hand, then the outer layer is coated with water-soluble starch, and finally fried to golden brown. Huaiyuan pan-fried bun has a unique taste, salty and sweet, and fruity. The outer layer is crispy, the inner layer is fresh and tender, and the taste is smooth and tender. In the frying process, a layer of golden skin formed on the surface of jiaozi, which made the taste richer and more attractive.

What do you think of Bengbu cuisine?