Fuyang salted duck eggs There are many rivers in Fuyang, which is also a good place to raise duck eggs. There are also many natural duck eggs. Fuyang has the most common and traditional method, that is, pickling 15-20 days with natural caustic soda (plant ash) and edible salt (pollution-free), which is oily.

Taihe Gongchun China used it as a tribute in the Tang Dynasty and was named Gongchun in the Qing Dynasty, making it famous all over the world. Especially the Toona sinensis buds picked in front of Grain Rain are delicious, crisp and delicious, which can refresh and improve eyesight. It can not only be brewed into Toona sinensis bud tea, but also mixed into pasta. According to "The Complete Collection of Traditional Chinese Medicine in China", Toona sinensis buds can prevent cough, hoarseness, acclimatization and pregnancy reaction. The quality of Taihe Toona sinensis buds is the best, especially the black Toona sinensis, which was picked in Grain Rain. It will not rot for many years after pickling, and it can resist tumor if eaten often.

Sweet potato fans Fuyang has been rich in sweet potato fans since ancient times, but it is the most famous "Zhanggu brand traditional farmer fans" produced in Miaoji Town, Funan County.

Taihe Cherry Taihe County is the main cherry producing area in China, which was famous in the Tang and Song Dynasties. The famous varieties are Dayingzui, Xingtao, Huang Jintao, Jinjitao and Yinhongtao. It is characterized by early maturity, seedless fruit and high sugar content.

Schizonepeta tenuifolia is a spicy vegetable with green leaves in summer, which has been cultivated for a long time in Fuyang City, Anhui Province. Its tender stems and leaves can be used as cold dishes with a cool mint flavor. When frying fish, meat and shrimp, adding Schizonepeta can remove the fishy smell. Schizonepeta tenuifolia also has certain value in medicine. Taking its flower spike as medicine can dispel wind and relieve sore throat, reduce swelling and burn eyes.

Funan Huanggang and Yingshang Bangang wickerwork plants make use of abundant local willow resources. As early as the Ming and Qing Dynasties, they were produced in wickerwork. They are traditional handicraft products, mainly including more than 40 models and more than 600 varieties of baskets, bread baskets, fruit bowls, food boxes, flower baskets and animal baskets. Products have been exported to more than 30 countries and regions such as Japan, Italy, Netherlands and Britain.

Salix funan: the county develops Salix100000 mu, with an annual output of 65.438+0.5 billion kg and an annual output value of 250 million yuan, ranking first in the province in terms of area and output value, making it one of the four major Salix producing areas in China. Wickerwork craft in Funan County has a history of 500 years, and its products sell well in more than 20 provinces and cities all over the country and are exported to more than 20 countries and regions. More than 200,000 people in Funan County are engaged in wicker processing. In 2000, Funan County was rated as "the hometown of famous and excellent economic forest in China".

Jieshou Lushi painted pottery

Jieshou painted pottery inherited the legacy of Tang Sancai, and absorbed the artistic styles of paper-cutting and woodblock New Year pictures, and became a school of its own in pottery-making skills. In the production of tread, Jieshou painted pottery is decorated with two layers of cosmetic soil, showing two basic contrasting colors of ochre, yellow or ochre and white. In depicting the theme, in addition to the flowers, birds, fish and insects in life, it also pays attention to absorbing the artistic elements of traditional operas and showing them in the form of scenes, and Lu's knife and horse series is its representative! Fuyang snacks belong to the flavor along the Huaihe River in Anhui, represented by Bengbu, Suxian and Fuyang, and are mainly popular in central and northern Anhui. The flavor along Huaihe River is simple, crisp, salty and refreshing. He is good at cooking techniques such as roasting, frying and distillation, and makes good use of coriander and pepper to match the flavor.

Diguo chicken

Diguo chicken, now popular in northern Anhui, features: Diguo chicken is very fresh and tender, but also retains its unique flavor. Origin of the name: In the past, pots used in rural areas were mostly made of bricks and mud, and firewood was added to the ground for cooking, so they were called floor pots. Diguo chicken is characterized by burning charcoal, maintaining the flavor of local dishes in a large iron pot, and sticking a circle of dead noodles pot cakes on the pot. When the pot is cooked, the egg cake is crisp.

Gracio

It probably originated in Fuyang in the 1980s. It is a unique food in Fuyang and is deeply loved by local people. Its name probably comes from the following reasons: the dialect of "ready to move" in Fuyang is "Shela". This kind of noodle-like food needs to mix all kinds of ingredients evenly, so it is called "gravy". Gravy is a kind of noodles, all called gravy.

Taihe board

In other words, Taihe mutton noodles are a banner of northern Anhui pasta. According to legend, Taihe Banqiao originated from the Three Kingdoms period. Taoyuan brothers Liu Bei, Guan Yu and Zhang Fei were stationed in Yingzhou (now Fuyang, Anhui Province). Zhang Fei always thought that noodles were too soft, did not roll and were light and tasteless. The chef pondered it many times, and the noodles were successfully tried hundreds of times; Later, Zhang Fei pointed out to the chef that mutton should be used to make soup. The chef had a brainwave and added nearly ten kinds of edible herbs (including peppers, of course) to make noodles for Zhang Fei. Zhang Fei felt delicious after eating it. Since then, Anhui flat noodles have become popular in Ying (Fuyang), Wan (Nanyang) and Xiang (Xiangfan).

Sprinkle soup

Sprinkling soup is a popular snack, which originated in ancient Yingzhou. Sprinkling soup spreads with its simple method and delicious taste. Sprinkle soup is mainly made of sheep or chicken bones, and add some sauce to thicken the soup slightly. Beat an egg in a bowl, stir it evenly, rinse it with boiling soup, and make it into egg blossoms. The delicious soup is ready.