Origin: Suxian County, Anhui Province, China.
History: Fuliji roast chicken and Shandong Dezhou spiced boneless braised chicken originated from a family, and both developed from Daokou Town, hua county City, Henan Province. At first, Fu Liji's roast chicken was not called "roast chicken" but "red chicken". The preparation method is simple, but after cooking, it is covered with a layer of "red yeast". In the early 1930s, a businessman named Guan in Dezhou, Shandong Province moved to Fuli Town, bringing with him the production technology of braised chicken in Dezhou, which changed the production technology of "red chicken" and gradually formed the present Fuli Ji. There are more than 100 roast chicken restaurants in Fuliji, among which Guan, Wei and Han roast chicken restaurants are the most famous.
Features: rich aroma, good color and delicious taste, white and tender meat, fat but not greasy, rotten and boneless meat, chewy and fragrant.
Technology: The production method of Fuliji roast chicken is very particular. There are twelve processes from chicken selection to chicken fishing: one is chicken selection, weighing one kilogram, between six months and two years; Second, slaughter. Live chickens should stop eating and drinking for half a day when they enter the factory, and bleed after slaughter; Third, spicy chicken. The water temperature is about 65 degrees and the soaking time is about three minutes. The water temperature and soaking time of old chickens and chickens should be increased or decreased respectively. Fourth, rub your hair. Hair should be thoroughly removed, the old skin on legs, feet and mouth should be washed away, and the hard shell should be scraped off to keep the chicken white; Fifth, the abdomen. The opening should be small and the internal organs should be taken out; Sixth, modeling. The legs should be crossed into the abdomen of the chicken and the wings should be inserted into the mouth; Seven, dry; Eight, color. After the chicken is dried, it should be evenly covered with caramel; Nine, fried chicken. When frying, you should master the heat and keep the oil temperature at 80 to 90 degrees, especially until the chicken is golden yellow. Ten, ingredients. There are thirteen kinds of cinnamon, galangal, Amomum villosum, pepper, kaempferia kaempferia, dried tangerine peel, clove, sugar and salt. The amount of materials used depends on the temperature, generally less in summer than in winter. Eleven, boiled chicken. Cook chicken in stock, marinate at high temperature first, and then crisp with low fire to make the meat rotten and silky; Twelve, fishing for chickens. Be careful when fishing to prevent damage and affect the shape. Fuliji roast chicken, Daokou roast chicken, Dezhou braised chicken and Goubangzi smoked chicken are called the four famous chickens in China. In the National Day Ceremony of China 1959, Fuliji roast chicken was listed as one of the famous dishes in the state banquet.
Wuwei smoked duck
Origin: Anhui, China.
History: Wuwei smoked duck for more than 200 years. It is said that in the thirty-ninth year of Qingganlong, chefs in Wuwei County, Anhui Province cooked ducks by a unique method of first smoking and then salting. The dishes are golden, shiny, delicious and unique in preparation and taste, so they are famous throughout the county, so they are called "Wuwei Smoked Duck". Later, it spread all over the country, and by the end of the Qing Dynasty, it was very famous in the whole province. It is sold all over the country like "Fuliji Roast Chicken" and has become one of the most popular specialties in Anhui Province.
Features: Smoked with fat duck. The finished dish has golden color, thick sebum, fresh and tender meat, fragrant smell and unique flavor.
Technology: Slaughter the duck, clean it, cut a 6.5cm-long hole under the right wing, put salt into the hole, then pour a little salt water, lift it up and shake it twice, so that the salt and salt water can be evenly distributed in the stomach. Rub salt on the whole body, put it in the tank for 2 hours, and turn over and marinate 1 hour. Put it in boiling water to make the duck pores shrink, the duck skin tighten and the cortical protein solidify, then take it out, wipe the duck body with a wet clean cloth, and remove the skin coat, especially the armpit and crotch, so as to make the duck embryo shiny and bright. Add the ingredients to the pot and smoke for 5 minutes until the ingredients turn yellow. Take it out. Add water to the pot, put the spice bag, add soy sauce, vinegar, sugar, onion and ginger, bring to a boil, then add the duck, stew with low fire for 65,438+00 minutes, then simmer with firewood ash for another 30 minutes, then take out the onion, ginger and spice bag, put the duck on a plate instead of a knife and sprinkle with 65,438+05 grams of sesame oil.
Gold and silver pettitoes chicken
Origin: Anhui, China.
History: Golden-hoofed chicken was named "Golden-hoofed chicken" because ham was called "Golden-hoofed" and pig's hoof was called "Silver-hoofed" in ancient times, and it was eaten with chicken. It is said that this dish is improved on the basis of Suzhou's "gold and silver hoof". The dish "Gold and Silver Elbow" in A Dream of Red Mansions also comes from this. Its taste is strong, fresh and fragrant, too oily and sweaty, but the umami is not enough. Therefore, local chefs use hens to stew with them in a casserole. This kind of chicken is fat, tender and delicious. It has become a famous dish in winter and has been welcomed by people since the late Qing Dynasty.
Features: pig's trotters, golden legs and hen stew. Delicious cooked food, golden red ham, jade white tendons, crispy chicken, mellow soup, rich flavor and long aftertaste.
Technology: Scrape and clean the chaff, put it into the casserole, add water and boil it. When it is half cooked, take out several horizontal knives and put them back into the casserole. Clean hens and trotters, boil them in a cold water pot, and then pick them up and wash them again. Put the chicken and hoof together in the casserole where the ham is cooked, submerge the chicken and hoof with water, boil with high fire, skim off the floating foam, and stew with low fire. When the chicken is cooked, put the bamboo shoots in, add salt and rock sugar, and stew until crisp and rotten.
Milk fat king fish
Origin: Anhui, China.
Introduction: "The Huaihe River is 800 miles long, spanning Henan, Anhui and Jiangsu; The only way to get the fat king fish is to go down the mountain pass. " Fat king fish, also known as "Huai king fish", is an extremely rare fish species in China, which is produced in the waters near Xiakou, Fengtai County, Anhui Province. The fat king fish has a peculiar shape, a flat and round body, a spindle shape, Huang Liang, fat, smooth, scaleless and tender meat. It has always been regarded as a top-grade fish, ranking first in the Huaihe River. Eat its meat as tender as tofu, drink its soup as delicious as mushroom chicken soup, and smell it as fragrant as elegant orchids. According to Fengtai County Records, in the Western Han Dynasty, Liu An, the king of Huainan, was given the fat king fish, which he loved very much. This dish is essential for every banquet. Later, restaurants in Bengbu, Hefei and other places in Anhui used milk chicken soup to cook, so it was called "milk fat king fish" and became a famous dish, famous at home and abroad.
Features: It is made of fat king fish and pork. The soup is as thick as milk, the fish is tender and delicate, and the taste is extremely tender.
Technology: Remove gill and viscera of fish, wash it, and cut the The Lancet line on both sides of the fish with a knife. Cut the lean pork into comb-shaped pieces with a length of about 3.5 cm, a width of 1.7 cm and a thickness of 0.3 cm. Heat the wok, add lard and heat it to 70%. Heat the broth until it boils. Add fish, meat, onion and ginger, cover, bake the soup until it is milky white, add salt and white pepper, and pour into the soup bowl.
Pickled fresh mandarin fish
Origin: Anhui, China.
History: Pickled fresh mandarin fish, also known as Tunxi "smelly mandarin fish". Tunxi was originally an unknown town. After 1840, Shanghai became the port of China's foreign trade. The specialty originally exported through Jiangxi was changed from Xin 'anjiang to Hangzhou and exported to Shanghai. In this way, Tunxi has become a commodity distribution center in this province. Every year after the Double Ninth Festival, the famous mandarin fish market on the Yangtze River will transport the fish to Tunxi for sale. It is about seven or eight days' journey from Wangjiang to Tunxi. In order to prevent mandarin fish from going bad on the road, we put the fish in a wooden bucket before going, sprinkle a layer of light salt water on the fish, and turn the fish over when we stop on the way. In this way, when the mandarin fish is transported to Tunxi, it will not go bad, its gill color is still red, and it gives off an odor. However, as long as the chef fried it in a hot oil pan and simmered it slowly, it was fresh and tender, especially delicious. In this way, Tunxi "smelly mandarin fish" is famous, so it is also called "pickled fresh mandarin fish" in the local area. It has a history of more than one hundred years.
Features: It is made of mandarin fish by pickling and firing. The dishes are light yellow, the fish is tender and white, and the flavor is rich, fragrant and tasty.
Technology: Put mandarin fish in a wooden barrel, sprinkle a layer of light salt water on each layer of fish, cover the barrel when the fish is full, turn it over once a day, marinate it at 250℃ for about 7 days, and take it out to dry. Heat the wok, add lard, and when the heat reaches 70%, fry the fish for 1 min, turn over and fry until both sides are light yellow, and pour into a colander to drain the oil. Leave a little oil in the original pot, stir-fry the meat slices and bamboo shoots, add the fish, add soy sauce, Shaoxing wine, sugar, Jiang Mo and chicken soup, bring to a boil over high heat, and reduce the heat for about 30 minutes. When the soup is almost dry, sprinkle with green garlic, thicken with wet starch and pour a little cooked oil.
Fried sparrow
Origin: Anhui, China.
History: It is said that the fame of fried sparrows is related to Zhu Yuanzhang, the founding emperor of the Ming Dynasty. When Zhu Yuanzhang led troops to attack the Taiping government and passed by the county seat, sparrows flew around in droves and shouted loudly. Zhu Yuanzhang was very unhappy and ordered the soldiers to shoot sparrows. The soldiers cleaned up the sparrows that had been shot, and fried them with hot cakes, which were delicious. Zhu Yuanzhang praised it after tasting it, and often ordered soldiers to kill sparrows to eat. This dish is famous in the whole province and has become one of the famous game in Anhui.
Features: Sparrows are fried and pickled with seasoning. The color of the dish is bright red, the dried meat is crispy and delicious.
Technology: suffocate sparrows (choke them by hand or drown them with water), cut off their beaks and claws, take out their internal organs, wash them and dry them. Add vegetable oil into the wok, heat it to 70%, add sparrows, fry for about 5 minutes, and take them out when the brain cover turns white and sparrows float. Put the fried sparrows into the original pot, add fresh soup, spice bag filled with ginger, star anise, clove and cinnamon, and soy sauce, sugar and salt, then boil with high fire, and then switch to low fire. When the soup in the pot is thick, take it out to cool and soak it in sesame oil for an hour or two.
Li hongzhang zasui
Origin: Anhui, China.
History: Li Hongzhang chop suey, also known as Gong Li chop suey. This dish began in the late Qing Dynasty. According to legend, Li Hongzhang, a famous minister in the late Qing Dynasty, wrote articles about Europe and America. Once, he ate a plate of stewed bird's nest while entertaining American envoys in China restaurant in the United States. Because it is cooked with shredded chicken and ham, it is called "chop suey". This dish is world-famous. Unofficial history Grand View in the Qing Dynasty records that when Li Hongzhang was on a mission, he "had dinner in Mace China and invited him to a restaurant in the Tang Dynasty several times. Westerners ask their names, but it is difficult for China people to have the correct names. The name of this system is chop suey. Since then, the name of chop suey has been loud. " Chop suey is Anhui dialect, which is chop suey. Because Li Hongzhang is from Anhui, "Li Hongzhang chop suey" has also become a famous dish in Anhui.
Features: Made from sea cucumber, fish maw and ham. The finished dishes are made of various materials, which are soft and ripe in texture, rich in umami, salty and palatable.
Technology: Water-soaked sea cucumber, fish maw, squid, cooked ham, magnolia slices and yuba are all cut into 5 cm long strips. Pigeon eggs cooked, shelled, a small amount of chicken, pork belly, scallop with wine, onion, ginger, steamed thoroughly. Slice chicken and pork belly, shred dried Bella, roll minced fish into dried bass balls and steam them in a cage. Next, put the above things into the pot, add chicken soup and seasonings to stew until they are tasty, put them neatly into a big bowl, add chicken soup and steam them out slightly. Pour the soup into the pot, cover the food in a large soup plate, and sprinkle with shredded cooked ham and shredded chicken. Boil the soup in the pot, thicken it with wet starch, pour lard on it, and pour it on the chowder.
Wenshan Zheng bamboo shoots
Origin; Anhui, China.
History: Bamboo shoots in Wenshan Zheng are produced in Wenshan Zheng, Shexian County. The shell of bamboo shoots is yellow-red, and the meat of bamboo shoots is white, extremely tender and slightly sweet. In Anhui, people have always used it as the main ingredient in making vegetables. "Anhui Tongzhi" has "six cities in Weizhou shoot out, and it is better to ask politicians."
Features: It is made of bamboo shoots in Zheng Wen, Anhui. Bamboo shoots are white in color, crisp and delicious, fresh, sweet and slightly sour.
Technology: Remove the roots, peel and peel the bamboo shoots, wash them, boil them for 2 minutes, take them out, pat them loose with a knife, cut them into 3.5 cm long sections and put them on a plate. Put sugar, vinegar, sesame oil, monosodium glutamate and salt into a bowl to make a flavor juice and pour it on bamboo shoots.
Tongcheng Confucian temple
Tongcheng is a famous historical and cultural city in Anhui Province. Tongzi Kingdom was established in the Spring and Autumn Period, and the county system was established in the early Tang Dynasty to Germany. Ancient county culture originated in Song Dynasty, flourished in Ming Dynasty and flourished in Qing Dynasty, especially in Tongcheng School. Ancient ancestors left various historical witnesses here, and celebrities and representatives of Tongcheng School left rich relics. Ancient buildings are bright pearls, which set off the elegance of this ancient city. Among many ancient buildings, Tongcheng Confucian Temple is superb and dazzling. The Confucian Temple complex takes Dacheng Hall as the center and the north-south midline as the symmetry axis. The main buildings are gatehouse, palace wall, Chi Pan, Panqiao, Dachengmen, Chongsheng Temple, Shen Tu Temple and East-West Temple.
Wait a minute. It covers an area of 3,200 square meters. The primary and secondary buildings are patchwork and seamless, just like a set of solidified beautiful movements. The gatehouse was gilded with the word "Confucian Temple", which was inscribed by Mr. Zhao Puchu.
Tongcheng Confucian Temple is a ritual building group dedicated to local Confucius since Ming and Qing Dynasties. It lives in the center of the county, facing the square and Heping Road, a bustling block, surrounded by the old streets where celebrities' former residences are concentrated, with stars and arches on three sides. According to the Records of Anqing Prefecture and Tongcheng County, the Confucian Temple was originally located outside the eastern suburb of the county. It was built in the early years of Yuan You (A.D. 13 14) and was destroyed by fire at the end of Yuan Dynasty. Hong Wu moved here in the early Ming Dynasty. Later, due to repeated erosion by soldiers, fires and wind and rain, it was restored 19 times in the Ming and Qing Dynasties. Although it has been abandoned, it is still its original appearance, and the renovated Confucian temple is still magnificent, simple and elegant.
The main building, Dacheng Hall, faces the platform, overlooking the Dacheng Gate and the gatehouse in front, with long east-west overpasses on both sides. The courtyard is open, with slabs laid in the middle, which is a memorial passage. The main hall is 5 rooms wide and 3 rooms deep. Its architectural style has the characteristics of Ming and Qing Dynasties and the legacy of Liao and Jin Dynasties. It is a precious three-dimensional data for studying ancient buildings.
Throughout the Confucian Temple complex, there are not only stone workshops, cornices and corners soaring into the sky, but also many exquisite and meticulous brick carvings, wood carvings and white marble carvings. There are more than 60 hollowed-out wood carvings and reliefs in the gatehouse of the Confucian Temple alone, and the patterns such as "Life of Confucius", "Fishing Wood for Agriculture", "Fighting with Stars" and "Champion" are vivid and interesting.
There is a Tongcheng Museum in the Confucian Temple, which has a collection of cultural relics from the Neolithic Age to Song porcelain, from Li's paintings to Fang Yizhi's books, from the bronze seal of the tiger symbol given by Zhang, a university student of Baohe Hall in Yongzheng Imperial Palace, to the jade seal plate finger given by Qianlong Imperial Palace, totaling 65,438+0,245 pieces, including 24 first-class cultural relics, 65,438+0,25 second-class cultural relics, and many rare ones.