First, the mother mountain lake hairy crabs
Nvshan Lake Hairy Crab is a special food in Chuzhou. Nvshan Lake is pure in water and rich in aquatic products. The hairy crabs grown here are green in the back, white in the belly, yellow in the hair and golden in the claws. Only a few of them are fat and tender, full of meat and full of flavor.
Red roast goose is a food business card of Dingyuan. With the development of economy, red roast goose has become a special food for ordinary people, and it is also the first choice for family to entertain relatives and friends. Goose meat tastes mellow, and the soup is naturally fragrant, which is also the characteristic of Dingyuan red roast goose.
Third, Qin Lan red roasted goose.
The surface of Qin Lan Roasted Goose is golden yellow, and it is complicated to make brine. According to the change of diners' tastes, star anise and cinnamon are selected to make a good sauce. The goose meat is marinated until the water slowly dries up and soaks into Chili oil and gravy, and the flexible muscle fibers confront the teeth after the entrance. When the spicy and salty taste reaches the temporal gyrus, it should not be too delicious.
4. Racecourse Mutton Noodles
The local mutton noodle vermicelli made in Racecourse is made of mutton, ginger, onion, onion and coriander, and finally seasoned with pepper and salt. In order to make the noodles full of flavor, you need to stir them constantly with chopsticks so that the cooked noodles are thick and delicious.
Five, Chihe snowflake cake
Chihe snow cake is characterized by its thin, white color and soft taste. Although it is pasta, it will not feel dry when eaten, with a soft and fragrant taste and a strong rice flavor in the aftertaste.
Six, the whole pepper crisp water brand
Quanjiao Crispy Brand is an intangible cultural heritage project in Chuzhou City. When making, dough and pastry need to be kneaded into dough, cut into pieces, rounded, mixed and stirred, shaped, dipped in water, glued with sesame seeds, shaped in an oven, cooled, and finally put into a fire, and smoked overnight with the residual heat of the fire. It's fragrant and crisp after baking.