Among the eight major Chinese cuisines, Huaiyang Cuisine and Zhonghuai Cuisine refer to Huai 'an (because Huai 'an has always been a government-level institution before the founding of the People's Republic of China). Huai' an used to be a commercial town, and Huai' an was famous for its many snacks and famous foods. Pucai is famous for its anti-Golden Hero Liang Hongyu, and Pingqiao Tofu is famous all over the world for its romantic emperor Qianlong. President Hu Yaobang tried this dish when he went to Huai 'an.

First of all, Wenlou baozi stuffed with juicy pork

Wenlou baozi stuffed with juicy pork is named after Wenlou, an ancient town in Huai 'an. At the beginning of Wenlou's establishment, it opened a teahouse, sold small shops, and handled eggs, pork and dried silk. Cheng Chunfeng was full of flavor. Later, the owner Chen changed the fermented noodle soup bag on the fifth floor into a noodle soup bag. Thin skin on fire. The stuffing in the bag is made of skin, diced chicken, minced meat, crab roe, shrimp skin, bamboo shoots, spices and Shaoxing wine. They are first heated into liquid, then cooled and solidified. Put the frozen stuffing into a bag and steam it in a cage, and the stuffing in the soup bag becomes liquid. Put it into a plate by hand, pour in balsamic vinegar, sprinkle with ginger rice, and then use coriander. After eating, punch holes in the tableware and inhale through your mouth. The soup is delicious and has been circulated for hundreds of years.

Now, every Mid-Autumn Festival, when crabs are on the market, they will supply crab-yellow soup packets. Wenlou has a reputation, and customers are scrambling to buy and taste them, which makes Wenlou overwhelmed and crowded.

Second, the drum tower teahouse

Huai 'an tea cake is one of Huai 'an native products. It is made by using white flour, drawing fine flour like hemp thread, winding it into a collar more than four inches long and more than one inch wide, connecting each other in a comb-shaped and chrysanthemum-shaped mesh pattern, and then frying it in a sesame oil pan. The taste is crisp and delicious. According to legend, Huai 'an tea cake was produced in the late Qing Dynasty and has a history of 100 years. In the fifth year of Xianfeng in Qing Dynasty (1885), Yue, a famous zongzi master near Zhenhuai House, improved the making method of zongzi and made a civilized Gulou zongzi, also known as Yuejia Zongzi. Xuan Tongyuannian (1909) participated in the Jiangsu Goods Fair and won the prize. 1930 participated in the international Panama competition and won the silver medal. Won the quality award at Beijing Food Expo.

Tea cake making, slicing, rubbing, frying pan and other processes.

Third, Pingqiao tofu

Pingqiao Tofu is named after Pingqiao Town in Huai 'an. How to stew Pingqiao tofu?

First, choose the fine tofu with brine and paste and put it in a cold water pot for about ten minutes, then boil the yellow flowers. Then take it out and press it a little, remove the water, and then cut it into pieces the size of melon seeds. The thinner the better, soak in water. A table for eight people, a catty and a half of tofu is enough.

When stewing, use a catty of chicken soup or stock, add San Qian lard and appropriate amount of onion ginger, and add crucian carp brain and crab roe. After boiling, put the tofu slices, one or two cooked diced meat or shrimp, and seven-money soy sauce into the stock. After boiling, hook the soup with San Qian bean powder, add a little monosodium glutamate and mix well. If you can add some sesame oil and pepper, it will taste more beautiful.

Four, Huaicheng Pu cuisine

Pu cuisine is a specialty of Huai 'an. This dish is fragrant, sweet, crisp and delicious, as if it still smells like tender bamboo shoots. This dish is the only local product in Huai 'an. It grows in Shaohu Lake and Yuehu Lake in Huai 'an City. If transplanted to the suburbs or Jiangnan and Guangdong, the part of Pu's leaves in the water is like a slender jade tube. Put this tender rhizome of cattail into chicken soup or broth and stew it with seasoning. It would be better if it was stewed with pork. This dish is delicious and nutritious, and it is a delicacy in Huai 'an. Now, people have been practicing, improving and cooking seriously, and they have been able to cook several famous dishes such as steamed cattail and stewed cattail.

Verb (abbreviation of verb) long fish feast

Huaian Tanghe is rich in long fish, also known as eel. A banquet with long fish as the dish is called "Long Fish Banquet". "Huai 'an Prefecture Records" records: "Huai 'an long fish is tender and refined. Commonly known as' sensing' ". Generations of chefs in Huai 'an have carefully developed and formed the traditional famous dish "Long Fish Banquet". Smart chefs can set a banquet with long fish as the main dish, one table a day for three days in a row, and make 108 kinds, with different shapes and delicious taste. The traditional menu of long fish consists of eight bowls, eight small bowls, sixteen plates and four snacks.

Eight bowls: 1, Longfeng Chengxiang 5, Long Fish Fish Circle

2, barbecued long fish 6, miscellaneous fish

3, Oolong grabs eggs 7, rice noodle fish

4. Koryo Long Fish 8. Dashao Saddle Bridge

Eight small bowls: 1, stewed champion 5, bell fish

2, fried dumpling long fish 6, a thunder

3. whitebait 7. Longfengchuan

4, two dragons grab beads 8, long fish soup

Sixteen courses: 1, white fried dragon fish fillet 9, roasted tiger tail.

2. Soft-pocked long fish 10, long-slippery fish

3. Long fish 1 1, osmanthus fish

4. Long diced fish 12 and long fish balls

5, dried long fish 13, fried crispy fish

6. Gong Yue fish 14, long fish shreds

7, long fish spinning 15, stir-fried sausage

8. Pepperfish 16, butterfly fish

Six, Qin Gong meatballs, Cao Daoxiao Noodles.

Qin Gong meatballs have been made for thousands of years. It is characterized by smoothness and elasticity, white soup color and delicious taste. There is a local folk song that praises: "Qin Gong's meatballs are piled all over the wall, but they are still round and bright;" I fell to the ground and jumped a few times, and my mouth was tender and fragrant. "Qin Gong meatballs are exquisite in material selection, fine in production and diverse in ingredients. First of all, we should choose the main raw material: lean pork hind legs. When making, wash it with cold water, cut it into small pieces, and then beat it into paste with the back of a knife or an iron bar. When flapping, the force should be appropriate, even and in one go. Add appropriate amount of fat meat, coarse refined salt, chicken juice, egg white, alkali powder, pure soybean powder, ginger onion and other seasonings, stir evenly, ferment for 4-5 hours, then cook, soak in water or fry, which is delicious.

Seven, Zhenfengyuan wonton

Zhenfengyuan Hotel was built in the 10th year of Tongzhi in Qing Dynasty (1872). It deals in popular dishes, such as wonton, fried dumpling and sugar porridge. Zhenfengyuan rice wonton is well-known by constantly improving the technology and taste quality on behalf of chefs. The skin of Zhenfengyuan wonton is extremely thin, and it can hit more than 600 pieces per catty, and fingerprints can be seen on the palm of your hand. The stuffing is made of fine pork and beaten into fine meat paste with a knife. Add a proper amount of water, add more than ten kinds of ingredients, mix them evenly, wrap them in a skin, cook them in a pot, pick them up and add six kinds of ingredients before eating. It is characterized by thin skin like bamboo, and it is not peeled when eating; The stuffing is large, delicate and smooth, without greasy feeling; Mix with crispy rice. Wonton is delicious.

Eight, Zhu Qiao stewed turtle.

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.