Phnom Penh red heart crescent hoof

"Phnom Penh red heart crescent hoof" is a traditional dish in Huainan. Fine selection of materials, exquisite processing, rich in color, flavor and shape, unique flavor. According to legend, the "Seven Sages of Bamboo Forest" in Jin Dynasty tasted all kinds of delicacies, but this hoof was doubly favored. Cheer up with wine and raise a glass to this day. Phnom Penh red heart crescent hoof, shaped like a crescent moon, with bordeaux color, tender meat, mellow and delicious.

crispy tenderloin

crispy tenderloin is a famous dish that has been circulating in Bengbu and Huaiyuan for a long time. Nie Yuanzhong, the old master of Bengbu Hotel, was an apprentice in Huaiyuan when he was a child, and he learned the cooking technology of this dish, which is not as good as others. He used egg white, wet starch, sesame oil mixed into a crisp paste, like a demon, into the oil immediately, making people amazed! Most guests who eat in Bengbu Hotel order "crispy tenderloin" to satisfy their appetite.

Almond Chicken Cake

Almond Chicken Cake, a famous traditional dish with a high reputation, is the best in Anhui cuisine, and has been included in China Menu. Since the founding of the People's Republic of China, all previous cooking technology competitions or famous dishes exhibitions have been selected for competitions and exhibitions. Now it is a regular delicacy at high-end banquets in major restaurants in Wuhu. Almond chicken cake is made of pure chicken. The famous chefs in Wuhu Geng Fuxing and Tongqinglou Restaurant made this dish more fastidiously, which was unanimously appreciated by guests at home and abroad.

Snow drenched chicken

Snow drenched chicken is a traditional dish in Wuhu, with a long history and a famous reputation. Chicken, also known as "Candle Night", is the top grade of delicacies. Chicken net is sweet and warm, and "Living with Interest Diet Spectrum" says: Chicken tonifies deficiency, warms stomach and strengthens bones and muscles. Yuan Mei in the Qing Dynasty said, "Chicken is the most powerful, and all dishes depend on it.". This shows that the nutritional value of chicken is high. There has been a lot of research on the consumption of chicken in southern Anhui over the years. With the development of cooking skills, the production technology of chicken has become more refined and varied, among which snow-drenched chicken is a prominent first-class delicacy. Nowadays, snow-drenched chicken is very popular at high-end banquets in major restaurants.

Braised lotus leaf chicken with salt

Braised lotus leaf chicken with salt is a local delicacy made by Lu Qilin, a famous chef in Fuyang. With a long history and unique flavor, it enjoys a long reputation in Fuyang. Speaking of salted lotus leaf chicken, there is another anecdote: During the period of War of Resistance against Japanese Aggression, Tang Enbo, deputy commander of the first war zone of the Kuomintang, visited Guozhai in Linquan County and passed through Jieshou County. When the local commander Wang Junxu heard the news, he immediately arranged reception. In order to please Tang Enbo, he assigned someone to look around for famous chefs to prepare a banquet, and finally invited chef Lu Qilin. During the period of preparing vegetables, Lu Qilin bought 2 Jin of salt, which was discovered by Commander Xu, and he didn't ask the reason, so he scolded him. Lu Qilin at this time is "a scholar meets a soldier, and he is polite and can't tell clearly". He doesn't distinguish, but only works. I saw him holding a slaughtered chicken, smearing soy sauce, pouring cooking wine, putting all kinds of seasonings in the chicken's cavity, wrapping it with fresh lotus leaves, and putting it in a hot salt pile for smoking. At the end of the banquet, Tang Enbo was about to leave when he suddenly smelled his wife's lotus leaf fragrance and saw the waiter bring a chic poached chicken, which Tang Enbo praised after eating. Xu commander after tasting, also smile. Tang Enbo asked for the name of the dish, and chef Lu Qilin replied, "Braised lotus leaf chicken with salt". Tang Enbo, after hearing this, spread it everywhere, and this dish spread widely.

Babaoji

Babaoji, also known as "Babao whole chicken". It is a traditional dish at Wuhu banquet, which is excellent in color, fragrance, taste and shape. Eight treasures are meat eight treasures, vegetarian eight treasures and sweet eight treasures and salty eight treasures. Is mainly prepared from 8 kinds of materials. Among them, the same characteristics are exquisite selection of materials, fine workmanship, beautiful shape and delicious taste. What is eight treasures? Legend has evolved from the folk story of "Eight Immortals Crossing the Sea". Once, the Eight Immortals in Penglai Pavilion, Shandong Province, took advantage of the wine, throwing their treasures and drifting across the sea. Chefs are ingenious, and compare the eight ingredients of dishes to the eight treasures used by the "Eight Immortals" to attract customers.

Fuyang salted chicken

Fuyang salted chicken is a traditional delicacy in Yingzhou, which has been passed down from generation to generation for more than 1 years. Because of the complete ingredients, rich aroma, tender fresh meat and unique flavor, the soup is deeply loved by the masses. In the third year of Guangxu in Qing Dynasty (AD 1877), Li in Fuyang made a living by selling braised chicken because of his poor family. At first, because of poor management methods, only the chickens were slaughtered and washed, cooked and sold in a pot with seasoning, so no one cared. Li was very puzzled. An old man came and insisted on buying a chicken leg. Li didn't want to sell it, but he was forced to sell it to him. But he was inspired by this incident and decided to sell the chicken in pieces, that is, divide the chicken into pieces of different sizes according to the parts, put them in wooden trays and set them at several prices. In this way, the braised chicken will be sold out quickly. Because of the flexible management method, customers don't spend much money, and buyers are crowded every day, which is in short supply. This kind of braised chicken has no original name, because it is sold on a wooden board, so the locals call it "board chicken". After being passed down from generation to generation, it is also called "Fuyang Plate Chicken", and its name is known far and near.