Anhui food specialty Yimen Dried Moss Origin: Woyang, Anhui, China.

History: According to legend, it was created in a village called "Zhang Xiu Lou" 300 years ago, so it was originally named "Xiu Lou Taiqian".

Because Yimenji is called "Miaoji", it is also called "Miaoji Mosigan".

After the dried moss is made, it is usually packed and shipped to various places for sale. After opening the package, the fragrance is fragrant, so it is called "cilantro" by merchants from Huguang and Hong Kong.

This dried moss has a unique flavor and is regarded as a treasure.

During the Qianlong period of the Qing Dynasty (1736-1795 AD), it was served to the emperor as a "tribute dish".

Features: Dried moss is made from peeled and dried autumn moss stems from the Yimenji area of ??Woyang County. It is fragrant, tender and crispy.

Preparation: First take out an appropriate amount of dried moss, soak it in warm water for two hours, then cut it into two-finger-long slices, mix in dried shrimps, shredded ginger, chili pepper and salt to make a salty mix; add sugar to make a sweet mix.

Especially in the cold weather, a green and crispy cold dish - dried moss appears on the dining table, which will immediately make people feel full of spring.

Process: The dried moss should be cut and dried immediately after harvesting. Cutting and drying is the key to the production of dried moss, which requires processes such as leaf removal, peeling, slicing, and drying.

Requirements when cutting: the knife should be straight, the moss slices should be consistent in thickness and length, and the roots should still be connected at one end for easy drying.

Most of the water in the moss pieces evaporates, and after it wilts, it can be tied up and sold.

Wuhu sesame coriander Origin: Wuhu, Anhui, China.

Features: Sesame coriander is also known as "five-spice cabbage". It is based on tall cabbage with long stems, short leaves, strong and white tender, and is supplemented with an appropriate amount of fine salt, five-spice powder, crushed garlic cloves, red pepper powder, stir-fried

Ripe black sesame seeds, cooked vegetable oil and a little preservative are made using traditional techniques and go through seven processes including drying, cleaning, cutting, dehydration, salting, seasoning and sealing. It is fresh, tender and crispy, refreshing and appetizing, and has a unique flavor.

Technology: The method of making Wuhu sesame and coriander sauce is both exquisite and simple, basically following the technology developed in the middle of the Qing Dynasty.

According to the "Xingyuan Lu" written by Li Huanan of the Qing Dynasty, the pickling method of this dish at that time was: for every ten kilograms of vegetables, add 6 taels and 4 qian of finely ground salt.

First, spread the vegetables leaf by leaf, shred the thick part of the stem or cut into inches, dry them in the sun until they are 60 to 70% dry, and add salt.

Knead until wilted and very soft, add Sichuan peppercorns, cumin, and tangerine peel shreds, mix well, put it into a jar, and plug the mouth tightly with grass to avoid deflation.

Store it evenly and eat it in one month.

Suixi Sauce-packed Melons (Chinese Cuisine) Origin: Suixi, Anhui, China.

History: Suixi Sauce-baked Melon was first created during the Tongzhi period of the Qing Dynasty and has a production history of more than 120 years.

Features: The fragrant and delicious pickled melon core is filled with a variety of delicious vegetables, with sweet, salty, sour, spicy and fragrant flavors.

It tastes rich in sauce, crisp, tender and refreshing, with a unique flavor.

Craftsmanship: Suixi Sauce Bao Gua is exquisite in the selection of ingredients, fine in production, and unique in flavor.

Yuanchangzhai Sauce Factory uses local high-quality melons as raw materials.

This melon is drum-shaped, green in color, moist and plump, and each melon is required to weigh between 500 and 750 grams. It must be picked and processed as needed, and cannot be left overnight to ensure freshness and tenderness.

When making it, first cut the stem of the melon in a round shape, scoop out the pulp, and then go through processes such as initial pickling, sun-drying, and sauce making to make the melon shell amber; then, select high-quality almonds and peanut kernels

, cucumber, thread gourd, beans, moss seeds, kohlrabi, ginger, carrot, tangerine peel, etc. are used as ingredients, and are chopped into sauces and then filled into the sauced melon shells.

Finally, cover the previously cut round melon skin and tie it into the shape of the original fresh melon, which is the finished product.

Manufacturer: Anhui Yuanchangzhai Sauce Factory, China.

Wuhu fermented bean curd Origin: Wuhu, Anhui, China.

Varieties: There are red recipe, green recipe, bad recipe, etc., each with its own flavor.

Red fermented bean curd is added with red yeast rice, which is bright red in color, salty, spicy and mellow; yellow fermented bean curd is added with yellow alcohol, which is milky white in color and has a strong aroma of bad aroma and the compound aroma of amino acids; green fermented bean curd is bluish white in color, has a strange aroma in the smell, and is very delicious.

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The newly created osmanthus fermented bean curd, sesame fermented bean curd and multi-flavored fermented bean curd all have unique flavors.

Features: Wuhu fermented bean curd is neatly shaped, bright in color, rich in fragrance, delicious in taste and has a long aftertaste.

Efficacy: Osmanthus fermented bean curd is fragrant and has the effects of resolving phlegm, dissipating blood stasis, warming the stomach and relieving pain; sesame fermented bean curd is fragrant and delicious, can nourish the body, resist diseases and prolong life; multi-flavor fermented bean curd is salty, sweet and sour due to the addition of various spices.

, spicy, numb, fragrant and other tastes, which are quite popular among consumers.

Process: First cut the tofu into small cubes, press out some of the water, place it in an indoor bamboo cage, sprinkle with artificially cultivated and purified Mucor strains, cover it to keep it warm, and let it ferment.

When the tofu becomes moldy and the white hair on the tofu surface grows to two or three centimeters thick, put it into a jar, add the accessories, pour in the prepared salt water (add 20 grams of salt for every 100 ml of water) and soak it in the salt water.

It is appropriate to submerge the top layer of tofu cubes by one or two centimeters.

Then seal the mouth of the jar with wet mud, let it melt away the pili, and continue fermentation to promote the further decomposition of soybean protein into amino acids, so that the fresh and fragrant juice of the auxiliary materials can penetrate into the fermented bean curd mass.

After a few months, it matures into fermented bean curd.

The longer the fermentation period, the better the quality and the more delicious the taste.

When loading the jar, add different auxiliary ingredients to make fermented bean curd with various flavors.

Hu Yumei Broad Bean Hot Sauce Origin: Anqing, Anhui, China.

History: Hu Yumei broad bean hot sauce has a production history of more than 100 years.