Anhui Hefei Food: Wushan Gong Goose Wushan Gong Goose is a traditional famous dish in Hefei, with refreshing color, rich aroma, mellow taste and endless aftertaste.

Wushan is a place name. It is rich in large white geese, so in fact, Wushan Gong Goose originally refers to the specialty goose of Wushan. The geese produced here can be roasted, braised, stewed, or roasted, but among them, the braised goose is the most delicious, so it is generally said that Wushan

Gong goose refers specifically to braised goose Li Hongzhang's Chowder. Li Hongzhang's Chowder is one of the top ten classic dishes of Anhui cuisine. It is said that when Li Hongzhang visited the United States, he entertained guests at the embassy.

Because the food was so delicious, the guests still didn't leave the table after several hours of eating.

At this time, the main course had been used up, and the chef had to mix the leftover ingredients and cook them together to make a dish.

After the guests tasted it, they applauded repeatedly and asked about the name of the dish. Li Hongzhang replied: "It's delicious, eat more!" Unexpectedly, the pronunciation of "delicious, eat more" is similar to the English word "chowder". Later, the dish was named "Li Hongzhang's Chowder".

Whether the legend is true or not is unknown, but the ingredients in this dish are very expensive, including sea cucumbers, turtle skirts, tendons, fish balls, etc.

Sea cucumber is a rare marine animal, so named because its tonic effect is similar to that of ginseng.

The meat is soft and tender, rich in nutrients, and is a typical high-protein, low-fat food.

Feixi Hen Soup Feixi Hen Soup is a famous dish in Anhui. It can be seen from the name that it originated from Feixi, in Hefei, Anhui, which was called Luzhou in ancient times, and there are two counties under it: Feidong and Feixi.

There is a local dialect that goes, "From Feidong to Feixi, I bought an old hen." Food in Xuancheng, Anhui: Hu Shi Yipin Hotpot is a traditional famous dish in Anhui Province. It belongs to Hui cuisine and originated from Shangzhuang, Jixi County, Anhui Province.

Taste: salty, slightly spicy, tender and delicious.

Now Jixi Yipin Hotpot has become a representative dish of Anhui cuisine.

Jixi Tart Tart Jixi Tart Tart is a kind of common pasta among the local people in Jixi. It is also jokingly called the Chinese pizza.

Jixi tarts are fragrant in the mouth, moderately hard and soft, and have unique local characteristics.

Because different fillings have their own flavors, both dried and fresh vegetables can be included as fillings. The more common ones include Chinese toon, shredded radish, and soybean flour.

Tarts are no longer a staple food, but a snack and breakfast in Jixi. In addition to traditional fillings, various flavors such as pickles, pumpkins, and leeks are also added.

Jixi Fried Vermicelli Jixi Fried Vermicelli is one of the main dishes of the traditional banquet "Nine Bowls of Six" and "Ten Bowls of Eight" in Jixi. The vermicelli used is local sweet potato vermicelli.

The sweet potatoes produced in Jixi are of high quality, with high starch content and sweet taste. The vermicelli made from them is crystal clear and full of elasticity.

Paired with local dried bamboo shoots, dried tofu and fresh leeks, it is full of flavor.

No matter how many delicacies Huizhou merchants doing business abroad eat, the Huizhou flavor they will never forget is the dish on their own dining table.

Shuiyang Dried Dried Rice is in the hearts of Xuancheng people. Shuiyang Dried Dried Seeds are deeply loved by Xuancheng people for their nutritional value and delicious taste. Shuiyang Dried Dried Seeds are even more a table delicacy that Xuancheng people enjoy and take for granted.

In Shuiyang Town, Xuanzhou District, Shuiyang dried seeds have become an important local industry.

The production history of Shuiyang dried seeds has been hundreds of years. As long as dried seeds are mentioned in the vegetable markets in Xuancheng and surrounding cities such as Wuhu, everyone's first reaction is Shuiyang dried seeds.

Anhui Huangshan Food: Huizhou stinky mandarin fish, also known as barrel fresh fish or pickled fresh fish, is a traditional Han nationality dish in Huizhou. The so-called pickled fresh fish means smelly in Huizhou dialect.

This "flavored mandarin fish" smells bad, tastes delicious, and has mellow meat texture, maintaining the original flavor of mandarin fish.

Commonly known as stinky mandarin fish.

The preparation method is unique, and you get a unique fragrance when you eat it.

Huangshan hairy tofu, also called moldy tofu, is a moldy product with several inches of white hair on its surface.

The main method is to cut the tofu into pieces, ferment it to make it grow a few inches of white hair, then fry it in oil until it is slightly browned on both sides, and then braise it.

Huizhou people who have lived abroad for a long time will arouse a strong feeling of homesickness when talking about hairy tofu.

Wenzheng Mountain Bamboo Shoots are a delicacy in Anhui cuisine. Wenzheng Mountain Bamboo Shoots are the freshest and tenderest among all the bamboo shoots. The addition of sausages, mushrooms, etc. to enhance the flavor makes up for the shortcomings.

The bamboo shoots are simmered with ham bones and fresh pork bones, and sausages and mushrooms are added in the middle. After the bamboo shoots are simmered, the bamboo shoots are rich in flavor, crisp and tender, and have mixed aromas of sausages, mushrooms, etc. It is a spring seasonal dish in Huangshan.

Huizhou Dao Banxiang Huizhou Dao Ban Xiang is one of the masterpieces of Huizhou cuisine and a main dish for Huizhou people to entertain guests.

Its main ingredient is pickled bacon. The bacon is stewed and placed on a camphor board. The excess oil is absorbed by the board, leaving only the saltiness of the meat. It is paired with fresh small wild bamboo shoots and tastes delicious.

Fat but not greasy, it leaves a fragrance on your lips and teeth.

Huangshan Shuangshi is a well-known Anhui dish that uses stone chicken and stone fungus as the main ingredients. The full name is Huangshan stone chicken stewed with stone fungus. Huangshan stone chicken and stone fungus are both mountain delicacies. The use of mountain delicacies in dishes is a major feature of Anhui cuisine.

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The dishes are light and appetizing, and the original juice is fresh and fragrant, and has the effect of nourishing and strengthening the body and skin.