Question 2: Where can I find delicious food in Tunxi? Go to the old street. Okay, just one place.
The first floor of the old street, a gourmet family. The first floor of the old street is a big meal or something, and the gourmet family is a snack belonging to Huangshan Mountain.
Local products, it seems that there is a family selling local products opposite the gourmet family. It is full every day, the name of the store has been forgotten, and the flow of people is very large. You will know when you see it!
Question 3: What are some delicious restaurants in Tunxi, Huangshan? The "Sichuan cuisine in Shuxiang" opposite Shangguanbao on Andong Road is very good.
Question 4: What are the delicious Huangshan specialties in Huangshan?
1, Huangshan specialty liquor: Huangshan pine series liquor and Huangshan beer. When traveling to Huangshan, you must drink local specialty liquor. 2. Traditional craft: there are precious Huizhou ink and inkstone in Four Treasures of the Study, which have a long history and are famous at home and abroad; The treasures of folk art include four carvings of brick, stone, wood and bamboo, as well as Huizhou bonsai, printmaking and lacquer carving, as well as emerging Huizhou bamboo weaving and Yuzhu furniture, which are also unique. 3. Native products: mushrooms, ganoderma lucidum, bamboo shoots, loquat, kumquat, Sydney, tremella, kiwi, amber jujube, Huimo crisp, Huangshan sesame seed cake, inch candy, torreya grandis, dried snake, wild walnut and so on. 4. Famous Huangshan Tea: Huangshan tea is very good and cheap. Huangshan Mao Feng is the best tea in China and abroad. Its predecessor is Huangshan Yunwu Tea, and Huangshan Mao Feng belongs to Tangkou with the best taste. "Qihong", "Tunlu" and "Taiping Monkey Kui" are also representatives, and there are varieties of scented tea such as Zhulan and Jasmine developed in recent years. If you visit Huangshan in spring, you can catch up with new tea. Don't miss it.
Question 5: Are there any delicious specialties in Huangshan Mountain? Sweet wine
The sweet wine is made from the finest glutinous rice. In the streets and lanes of Huangshan city or market towns, people can often be seen carrying the burden to sell. At both ends of the burden are two stone drum-shaped bamboo baskets with glass in the middle of the covers, and bowls of rice wine are placed under the glass. There is also a pit in the middle of the rice wine, which is full of sweet wine juice.
The practice of brewing wine is very particular, and there are two ways to eat it. Eat cold: eat a bowl in the hot summer, and your five viscera are cool; Hot eating: in winter, the wine will be boiled with golden amber dates or eggs, which will be fragrant and sweet and chill.
Laba tofu
Yi county folk specialty, on the eighth day of the twelfth lunar month on the eve of the Spring Festival, every household has to bake tofu, which is called "Laba tofu" by the people. The production method is to make tofu from fine small soybeans, cut them into round or square blocks, then smear salt water, dig a small hole in the middle of the upper part, put in a proper amount of vows, and slowly bake them in the mild sun in winter, so that the salt is gradually inhaled and the water is gradually dried, that is, Laba tofu is made.
Liang Xiang Wen Zheng shan bamboo shoots
Bamboo shoots are a rare delicacy in Anhui cuisine. Among all the bamboo shoots, Wenzhengshan bamboo shoots are the most tender, but not fragrant enough. Adding sausages, mushrooms and other spices makes up for the shortage.
Its practice is to add ham bones and fresh pork bones to bamboo shoots, and add sausages and mushrooms in the middle. When it is mature, remove the bone and put it on the plate. The dishes are in three colors: red (sausage), brown (mushroom) and milky yellow (bamboo shoots from the political mountains).
When bamboo shoots are braised, they are delicious, crisp and tender, and have mixed aromas such as sausages and mushrooms. They are seasonal dishes in Huangshan in spring.
Yipin Guo
Huang Shanren often eats a hot pot in winter. According to legend, this dish was created by Yu's wife, a product of Bi Qiang, the "four ministers" of shitai county in the Ming Dynasty.
Once, the emperor suddenly visited Shangshufu. Besides delicacies, Mrs. Yu specially cooked a Huizhou home-cooked dish-hot pot. Unexpectedly, the emperor ate with relish and praised him endlessly. Later, when the emperor learned that the delicious hot pot was actually cooked by Mrs. Yu herself, he said that it was still a "one-pot"! The name of the dish is final.
The cooking of "Yipin Pot" is more exquisite. In the hot pot, the bottom of the pot is covered with dried bamboo shoots, the second layer is covered with a piece of meat, the third layer is white tofu or fried tofu, the fourth layer is meatballs, and the fifth layer is covered with vermicelli, decorated with spinach or day lily, with seasoning and appropriate amount of water, and then cooked with slow fire.
This dish has a strong local flavor, thick and fresh taste, and is attractive to appetite.
Pickled fresh mandarin fish
The method is unique, and the food is fragrant. According to legend, more than 200 years ago, fishmongers along the Yangtze River shipped mandarin fish in wooden barrels to Huizhou mountainous areas. On the way, in order to prevent fresh fish from deteriorating, a layer of fish was sprinkled with a layer of light salt water, which was often turned up and down, so it arrived in Tunxi and other places in seven or eight days. At this time, the gills of the fish are still red, the scales are not peeled off, and the quality has not changed, but the epidermis exudes a special smell that seems smelly but not smelly. However, after washing, it is slightly fried in hot oil and cooked with a small fire. Instead of having no peculiar smell, it is delicious and has become a well-known delicacy.
The specific method is: pickling fresh mandarin fish with light salt water at room temperature of about 25 degrees, and after six or seven days, the fish body will give off a smell like odor but not odor. Then fry it in an oil pan, add pork slices, bamboo shoots and braise in soy sauce with low fire until the soup is concentrated. This dish is delicious, the fish is crisp and rotten, and it is very delicious.
Stir-fried bracken
Pteridium aquilinum is a kind of wild vegetable often eaten by Huangshan people. It grows on hills and is purple-black in shape like thin bamboo shoots. It is picked in spring. Pteridium aquilinum is very rich in nutrition, including vitamin C, crude protein, crude fiber and a small amount of calcium, phosphorus and other substances.
Eating fresh bracken has the functions of clearing away heat and toxic materials, promoting blood circulation and relieving pain, preventing cancer and strengthening the body.
When making, clean the fresh bracken, cut it into small pieces, and fry it with vegetable oil and seasoning. Its taste is fragrant, delicious and smooth.
Tiger skin tofu
Traditional dishes of Huangshan Mountain. Because of the artificial fermentation of tofu, a layer of white fuzz (white hyphae) grows on its surface. During the fermentation, protein is decomposed into various amino acids, which is more delicious than ordinary tofu.
"Tiger skin hairy tofu" is named after the fur is striped with tiger skin after being fried in kang.
According to legend, Zhu Yuanzhang was defeated in Huizhou once and fled to Xiuning area. His stomach was hungry, so he ordered his followers to look for food everywhere. One of them searched the haystack and found a few pieces of tofu hidden here by the fleeing people, but it had fermented long hair. Because there was nothing else, his followers had to bake it on charcoal for Zhu Yuanzhang to eat. Unexpectedly, tofu tastes delicious, and Zhu Yuanzhang was very happy to eat it. After turning defeat into victory, he ordered the army chefs to make hairy tofu to reward the three armies, and "hairy tofu" was handed down in Huizhou.
The practice is: "hairy tofu" is first put into the pot and fried until it is yellow on both sides, then it is braised with spices and dipped in Chili sauce when eating.
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Question 6: Are there any delicious local specialties in Tunxi, Huangshan, such as stinky fish and hairy tofu, and then some dishes related to bamboo shoots? For snacks, Wang Yi picks chaos and sesame seeds.
Question 7: Huangshan, Anhui ... where is delicious and fun in Tunxi ... What is the most authentic snack in the snack street? It is the snack Tunxi Old Street that everyone in Tunxi knows.
Question 8: Smelly mandarin fish in Huangshan Mountain, a special snack in Tunxi Old Street, is also called "pickled mandarin fish". The so-called "pickled mandarin fish" means smelly in Huizhou dialect. Huangshan "smelly mandarin fish" smells smelly and tastes fragrant, which not only keeps the original flavor of mandarin fish, but also keeps the meat mellow and tasty. At the same time, the bone spurs are separated from the fish and the meat is lumpy. This dish has a history of more than 200 years, and the key lies in its particularity. The pickled mandarin fish smells "smelly" before cooking, and the cooked mandarin fish tastes fragrant, which is in sharp contrast, making it one of the classics of Anhui cuisine. After cooking, this dish is characterized by its fresh flavor, crisp fish and special fragrance. Xiusao Tart Xiusao Tart is a famous traditional snack in Huizhou (Huangshan City), which originated from Jixi County and Shexian County in ancient Huizhou. As early as the Tang Dynasty, Huizhou people would take tarts as dry food when they traveled far away. By the Ming and Qing Dynasties, tarts had become an essential food for Huizhou people. Xiusao Tart has developed from only a few traditional fillings, such as Toona sinensis, shredded radish, bamboo shoots and dried prunes, to the present meat sauce, Sophora japonica, black sesame, bean paste, peanuts and seasonal vegetables, which are both salty and sweet, and mixed with meat and vegetables. In 20 10, Xiu Sao Ta was shot and reported by CCTV, Anhui TV, Huangshan TV and Taiwan Province TV successively. On 20 1 1 year, it was successfully declared as the intangible cultural heritage of Huangshan City, with Xiusaotadian as the designated inheritor. In 20 12, Xiusaotai was awarded as "Anhui Famous Snack Shop" by Anhui Cuisine Association. Huangshan sesame seed cake Huangshan sesame seed cake, also known as "crab shell yellow sesame seed cake" and stove cake, is a special snack in Huizhou. Huangshan sesame seed cake is made of fine flour, clean fat meat, dried prunes, sesame seeds, refined salt and rapeseed oil, and the skins and fillings are made by hand, and then soaked, kneaded, kneaded, peeled, peeled, stuffed, closed, rolled, brushed, sprinkled and baked.1 Because it is baked by charcoal fire, it is shaped like a crab's back shell and colored like crab yellow, so it is named.
Question 9: What's delicious in Huangshan? There are many delicious foods in Huangshan Mountain, and it is particularly worth recommending that:
Rotten salmon
Mao tofu
Crab shell yellow (Huangshan sesame seed cake)
chukar
edible tender leaves of brakes
covered tureen
Laba tofu
Hibiscus cake
sweet wine
Wen Zheng shan bamboo shoots
The above are the top ten cuisines in Huangshan Mountain. I hope I can help you. Please adopt them if you are satisfied!
Question 10: What's delicious in Huangshan Mountain? Wu Yidan on Tunxi Old Street in Huangshan City is chaotic, and there is a good one selling Huangshan biscuits, which are delicious, or indulge in snacks. Huangshan hairy tofu opposite Huangshan Railway Station is good.