This dried moss has a unique flavor and is regarded as a treasure by people. During the Qianlong period of the Qing Dynasty (1736-1795), it was presented as a tribute to the emperor.
characteristics: the dried moss is made from the stems of autumn moss in Yimenji area of Guoyang county, peeled and dried, and it is tender and crisp.
preparation: firstly, take out a proper amount of dried moss, soak it in warm water for two hours, then cut it into two-finger pieces, and mix it with shrimp, shredded ginger, pepper and salt. Add sugar and mix sweetly.
Especially in cold days, a green and crispy cold dish-moss-appears on the dining table, which suddenly makes people feel full of spring.
technology: dry moss should be cut and dried immediately after harvest. Dry-cutting is the key to making dried moss, and it must go through the processes of defoliation, peeling, slicing and drying.
cutting requirements: the knife is straight, the moss is thick and the length is consistent, and one end of the root is still connected, which is convenient for drying. Most of the water in moss evaporates, and after wilting, it can be tied up and sold in the market. Wuhu Sesame Coriander Origin: Wuhu, Anhui, China. Features: Sesame coriander, also known as Five Coriander, is made of tall, short-leafed, stout and tender Chinese cabbage, with appropriate amount of fine salt, spiced powder, minced garlic cloves, pepper powder, fried black sesame seeds, cooked vegetable oil and a little preservative. It adopts traditional technology and goes through seven processes, such as drying, cleaning, cutting, dehydration, pickling, seasoning and sealing.
technology: the sauce making method of Wuhu sesame coriander is exquisite and simple, basically following the technology formed in the middle of Qing dynasty.
According to the book "Wake Up the Garden Record" written by Li Huanan in the Qing Dynasty, the pickling method of this dish at that time was: 64 yuan per 1 Jin of vegetables mixed with refined salt.
First, spread the vegetables piece by piece, shred or cut the thick part of the club head into inches, then dry it for 67 minutes and add salt. Knead until it is very soft, add pepper, fennel and shredded tangerine peel, mix well, put it in the jar, and plug the mouth with grass, don't be discouraged. Hide it evenly and you can eat it in January. Suixi cantaloupe (Chinese food) Origin: Suixi, Anhui, China.
History: Suixi pickled melon was first created in Tongzhi period of Qing Dynasty, and has a production history of more than 12 years.
features: sweet, salty, sour, spicy and fragrant melon cores are filled with all kinds of delicious vegetables. It tastes rich in sauce, crisp and refreshing, and has a unique flavor.
technology: Suixi pickled melon has exquisite materials, exquisite production and unique flavor.
Changzhai Sauce Factory uses local high-quality melons as raw materials.
this kind of melon is drum-shaped, yellow-green, moist and plump, and each melon is required to weigh 5 to 75 grams. It should be processed as you pick it, and you can't stay overnight to ensure freshness.
when making, cut the stem into a dome shape, remove the flesh of the melon, and then make the skin amber through the processes of primary pickling, sun exposure and sauce making. Then, high-quality almonds, peanuts, cucumbers, melons, beans, moss seeds, kohlrabi, ginger, carrageenan, dried tangerine peel and so on. Selected as ingredients, processed with sauce, chopped into stuffing and filled into pickled melon shells.
finally, cover the round melon skin cut before and bundle it into the original fresh melon shape, which is the finished product. Manufacturer: China Yuanchangzhai Soy Sauce Factory. Wuhu sufu origin: Wuhu, Anhui, China.
varieties: red formula, green formula, bad formula, etc. Each has its own flavor.
red koji red tofu is red, salty, spicy and mellow. Yellow alcohol was added to fermented bean curd, which was milky white and had a rich compound flavor of fermented bean curd and amino acids. The square sufu is blue and white in color and has a strange smell, which is very delicious. The newly created sweet-scented osmanthus fermented bean curd, sesame fermented bean curd and multi-flavor fermented bean curd all have special flavors. Features: Wuhu sufu is neat and tidy, with bright color, rich fragrance, delicious taste and long aftertaste. Efficacy: Sweet-scented osmanthus fermented bean curd is fragrant and has the effects of resolving phlegm and removing blood stasis, warming stomach and relieving pain; Sesame fermented bean curd is fragrant, which can strengthen the body, resist diseases and prolong life; Multiflavor fermented bean curd has a variety of tastes such as salty, sweet, sour, spicy, hemp and fragrant, and is deeply loved by consumers. Technology: Cut the tofu into small cubes, press off part of the water, put it in an indoor bamboo cage, sprinkle with artificially cultured and purified Mucor seeds, cover and keep warm, and let it ferment. When the tofu block is moldy and the white fluff on the rotten surface grows to two or three centimeters thick, put it into a jar, add auxiliary materials, and pour it into prepared salt water (2 grams of salt per 1 milliliters of water) for dipping. Salt water should cover the top tofu block by one to two centimeters. Then seal the jar mouth with wet mud, melt the fimbriae, and continue to ferment, so that the soybean protein can be further decomposed into amino acids, and the umami juice of the auxiliary material penetrates into the fermented bean curd blank. It will mature into fermented bean curd in a few months. The longer the fermentation period, the better the quality and taste. When filling the jar, different auxiliary materials are added to make fermented bean curd with various tastes. Hu Yumei Broad Bean Hot Sauce Origin: Anqing, Anhui, China. History: Hu Yumei broad bean hot sauce has a history of more than 1 years. According to historical records, in the tenth year of Daoguang reign (AD 183), Hu, a sauce vendor in Huizhou, entered Anqing City with a pair of sauce jars, and partnered with his uncle Gan to open Simei Sauce Garden in Nanzhuangling, outside the north gate of Anqing. In the second year of Xianfeng in Qing Dynasty (AD 1852), Hu's eldest son, Chang Jie, and his second son inherited his father's business and made it into Yuangang sauce, soy sauce and sesame oil. For sale. This is the embryonic form of Hu Yumei. In the second year of Tongzhi in Qing Dynasty (AD 1863), the Hu S family owned the Sipailou of Anqing Commercial Center in Hu Yumei Soy Sauce Garden. Bean paste was originally a specialty of Sichuan, and it is found almost everywhere in central and eastern Sichuan, especially Pixian bean paste and Chongqing Golden Hook bean paste. Hu Muming sent people to Sichuan for three times to learn the skills of making Sichuan sauce, and then creatively produced broad bean spicy sauce with its own unique flavor according to the tastes of people in the lower reaches of the Yangtze River, which originated from Sichuan sauce and was different from Sichuan sauce. After decades of bleak management, before the Revolution of 1911, a broad bean hot sauce named Hu Yumei with Zhenfeng Ancient Pagoda as its trademark squeezed into the ranks of famous products. At that time, it went hand in hand with Sichuan and Chongqing bean paste, and its trademark was Shancheng, which became famous for a while. Features: The finished Hu Yumei broad bean hot sauce is bright red, delicious, slightly sweet and spicy, and rich in nutrition. Efficacy: It can stimulate appetite and help digestion. It is an ideal side dish and condiment. Technology: When selecting raw materials, broad beans must be granular, full and have the best color. Red peppers should be bright red, fat, fleshy, high in sugar content and less spicy. Ningbo green soy sauce koji was selected as wine koji. Use Fujian Gutian red rice. The production process is as follows: soaking beans, hulling, bleaching beans, steaming beans, kneading dough and seed koji, koji making, late fermentation, adding Chili sauce, and storing for a certain period of time to obtain the finished product. Awards: From 191 to 1929, Hu Yumei Broad Bean Hot Sauce participated in Panama International Commodities Fair, Hankou Nanyang Commodities Fair, Anqing Anhui Commodities Fair and Shanghai West Lake Expo successively, and won nine silver medals and bronze medals. Jingting Green Snow, produced in Jingting Mountain, has a long history and unique quality. This is a rare famous tea in the Ming and Qing Dynasties.
Torreya grandis is a rare local product in China, mainly distributed in southern Anhui and western Zhejiang, with Ganxian products in the mountainous area of southern Anhui being the most famous. Its variety resources are extremely rich, ranking first in the country. Common varieties are Castanopsis eyrei, Castanopsis eyrei, Castanopsis eyrei, Castanopsis eyrei, Castanopsis eyrei and so on. In addition, there are many excellent orphan varieties, among which a torreya grandis monk has always been a tribute in the history of Jiaxi village. Torreya grandis is rich in oil and protein. Crispy and delicious after frying. It is deeply loved by people and has high commodity value. Cold pressed torreya grandis oil is pale yellow and is a famous edible oil. Torreya grandis kernel is used as medicine, which has the effects of moistening lung, eliminating phlegm, relieving cough, eliminating hemorrhoids and expelling worms. Then this is all. seemingly