1. Shanxian Mutton Soup is a must for Chinese soup

Shanxian Mutton Soup was founded in the 12th year of Jiaqing in Qing Dynasty (187). After more than 2 years of development, the mutton soup has been continuously innovated in its production technology. After being boiled for a long time by big fire, medium fire and small fire, the mutton soup is thick and white, which makes it carry forward and continue in many ways. Shanxian mutton soup is white and milky, fresh, clean and fragrant, not greasy, and there are many varieties, each with its own wonders; Fat and fat overflow, thin and white, smallpox soup strengthens the brain and nourishes the eyes, mouth soup strengthens the body and nourishes the blood, belly silk soup strengthens the stomach and nourishes the body, eye socket soup clears fire and improves eyesight, milk residue soup is crisp and sweet, nourishing yin and strengthening the body, and there are 72 flavors such as wasp soup, three-hole bridge soup and waist flower soup. The taste is fresh but not pungent, fragrant but not greasy. It is not only a refreshing food, but also has the function of medicinal diet, which has the effects of warming the middle warmer, dispelling cold, invigorating the spleen and regulating the stomach, nourishing yin and strengthening yang, helping digestion, and improving human disease resistance.

2, Shan County Xujia hanging furnace sesame seed cake

Shan County Xujia hanging furnace sesame seed cake, because of its utensils, workmanship, shape. Weikou is different from other kinds of "pasta" and is named "traditional famous food" by the industrial and commercial department.

Xu's hanging stove sesame seed cake was founded in the early 2th century and has a history of nearly a hundred years. Xu Xiangqing (1893-1973), the founder, was good at making all kinds of pasta and snacks all his life, and every time he cooked it, he was good at it. On the basis of constantly exploring and improving the production technology and material selection method of pasta, combined with his years of experience, he introduced the "hanging furnace sesame cake" which has the characteristics of other pasta and is different from other pasta. Its production tool "hanging furnace" is quite distinctive. Generally, the tool for making sesame cakes is to bake the sesame cakes on the top and the fire on the bottom, while the hanging furnace is to bake the sesame cakes on the bottom and the fire on the top. First, the furnace is heated with fire, and then the stove is hoisted by a carrying pole and put into the sesame cakes, which are burned on the top and baked on the bottom. Its appearance is round, which is much smaller than the diameter of ordinary sesame cakes. It is made of refined white powder, essential oil, walnut, peanut kernel, diced meat, sesame salt and various seasoning noodles. Because of its excellent production, exquisite materials, crisp outside and tender inside, crispy and delicious, beautiful appearance, it is deeply loved by the people in urban and rural areas and surrounding areas of Shan County.

3. Huanggang prickly heat

It uses salt water to knead dough, then uses hand oil to smooth it into annular thin strips and put them in the basin, and adds oil layer by layer to prevent adhesion. Put the oil in the pot until it is half cooked, and pull out one end of the noodles to prevent them from coming apart. Another person takes off the dough with a reed pole, slowly stretches it to 12-15cm, puts it in an oil pan and swings it properly. After a little frying, the reed pole is pulled out and pressed in the middle of the dough to make it tile-shaped and fished out when the color is golden. It is beautiful in appearance, crisp and delicious, and can be eaten in hot or soaked food, especially in porridge. It can be eaten as breakfast or snack.

I have eaten different kinds of prickly heat all over the country, and only Huanggang prickly heat in a single county can really be called prickly heat.

4. Sun Liu lamb

With its unique processing methods, Sun Liu lamb mainly includes more than ten kinds of cooking methods, such as stir-frying, steaming, boiling, roasting, stewing, etc., with more than 3 kinds of seasonings and more than 1 kinds of medicinal materials, it has the effects of warming the middle warmer, invigorating qi, invigorating stomach and tonifying kidney.

The material selection and materials used in stir-fried lamb are very particular. On the choice of lambs, the famous chef pointed out that lambs weighing 7. 5 kg to 1 kg are generally chosen. Lambs are too small and tender and tasteless; The lamb is too big, and the meat is old and tender. The cooking of Huangquqiao lamb is mainly based on "explosion" and uses both "stew" and "stew" methods. Stir-fried fire, let the flavor into the meat, make the dishes fresh and delicious, full of flavor, with local characteristics and national flavor.

5.

It was founded in the late Ming Dynasty, and has a long-standing reputation for its excellent color, fragrance, taste and shape, and is deeply loved by the people in Jiangsu, Shandong, Henan and Anhui provinces. Shanxian Misan Knife is made of fine flour, vegetable oil, sugar, honey, osmanthus fragrans, sesame seeds, etc., and is refined through a series of processes such as kneading, molding, frying and pulping. The product is rectangular, with two knife marks in the middle. The paste and sesame seeds are evenly adhered, and the surface is bright and crystal, which is brown. The food is sweet and delicious, crisp and delicate.