Authentic Scenery·Eleventh Album Qinling-Huaihe River is the geographical boundary between the north and the south of China. This special location is compatible with the food tastes of the north and south across the Qinling Mountains. There are bold northwest and all kinds of Bashu delicacies along the Huaihe River. The Central Plains are thick and the Huaiyang is clear and graceful. National Day,

During the Mid-Autumn Festival, let's "take it all" along this line. The fifth stop is Bengbu, Anhui. The Huaihe River, one of the ancient "Four Rivers", flows quietly between the two mother rivers: the Yellow River and the Yangtze River.

A river that is neither wide nor narrow separates the south and north of China.

This is the "winding around the fingers" in the east-west direction.

The Beijing-Shanghai Line connects two major international cities: Beijing and Shanghai.

Every stop is a famous city, using rails to connect the history of the past and present.

This is the "hundred steelmaking" in the north-south direction.

This combination of hardness and softness creates a swaying city that spans north and south, connects east and west, and is both hard and soft at the same time - Bengbu.

As an "ancient pearl fishing place", Bengbu is a typical place "relying on water and drawing water".

The taste of Bengbu is first of all the taste of Huaihe River.

This moody mother river has endowed Bengbu people with not-so-rich products and a very optimistic character. The latter has maximized the value of the former: the lively "coal carp" (little crucian carp) suitable for cooking soup;

The ones suitable for braised are the "Waiwai" (river mussels) in one piece; the "Wuluo Niuzi" (snails) are best spicy and can be eaten slowly with a toothpick; and the "big shrimp" (crayfish) are thirteen

Fragrant, fried in oil, and steamed each have their own advantages.

There are also "crabs" from Wuhetuo Lake, which are not big in size but have sweet meat; golden-eyed whitebait, made into whitebait eggs, is a home-cooked dish that is coveted by the elderly and children.

These river delicacies and lake delicacies are far from "fat", but they are eaten with pleasure and flavor by Bengbu people.

Thousands of delicacies brought by train In 1912, the Jinpu Railway was opened to traffic.

Bengbu has become a "stay station" where trains add water and coal and passengers get off to rest.

There are also merchant ships coming from Hongze Lake, loaded with Banpu Huai salt, and collecting and distributing here.

The former small town has become a bustling transportation hub and commercial center.

People speaking with different accents also bring different tastes.

In Bengbu at the beginning of the 20th century, there were restaurants such as Jiangjuguan, Dongtianju, and Hongqinglou, which could prepare various dishes from the four major cuisines of Beijing-Tianjin, Huaiyang, Sichuan, and Anhui.

It is said that Hongqing Tower once had an imperial chef who was exiled from the Qing palace ("Bengbu Market Grand View").

After the opening of the Jinpu Railway and the Shanghai-Nanjing Line, the popular international lifestyle in Shanghai also entered Bengbu along the railway tracks.

Some local restaurants began to also serve Western food, making salads, ham, pork chops and other Western-style delicacies.

After the founding of the People's Republic of China, Bengbu's catering industry has become increasingly prosperous due to the inheritance of traditions and conscious introduction and learning.