Huainan City, on the bank of the Huaihe River, was established in 1950 based on the mining industry. It is known as the "throat of Zhongzhou and the barrier to the south of the Yangtze River" and is an important node of the urban agglomeration along the Huaihe River.
The territory is rich in resources and products, and is known as "Colorful Huainan".
The following is what I have compiled about the delicious food in Huainan. Welcome to read.
1. Bagongshan Tofu Origin: Anhui, China.
History: Bagongshan tofu has a long history.
It is said that more than 2,000 years ago, Liu An, the king of Huainan in the Western Han Dynasty, in order to seek the elixir of immortality, used the spring water of Bagong Mountain, soybeans and brine to make the elixir. As a result, he failed to obtain the elixir, but he accidentally invented tofu, which he called "Bagong Mountain".
Gongshan Tofu".
The local people make this tofu with sliced ??bamboo shoots and shrimps as a dish, and it has become a dish through the ages.
Delicious food.
Mr. Sun Yat-sen said in "The Founding of the People's Republic of China": "Chinese vegetarians must eat tofu. Tofu is actually a meat material in plants. It has the function of meat without the poison of meat." Therefore, tofu dishes are very popular in my country. It is the best among all vegetarian foods, and you will never tire of it after eating it for a long time.
Features: Made from Bagongshan tofu and bamboo shoot slices, fried and burned.
The finished dish is golden in color, crispy on the outside and tender on the inside, and tastes delicious.
2. Huainan Beef Soup Huainan Beef Soup pays attention to the selection of ingredients. It uses cattle from the Jianghuai area as raw materials and uses beef bones to make the soup. When cooking the beef, you must soak the blood and clean the internal organs. You can cook them all together. Homemade beef is also used.
Oil, fry the fried Huaijiao (red pepper) into red oil.
Beef soup is mainly soup. If the soup is not mellow, it will be tasteless. However, there are many ways to cook beef soup, and local specialties are used, such as Huai taro powder, mung bean cake, tofu skin (ganzhang, baiye), bean dumplings, etc.
Excipients.
Huainan beef soup gives people the impression that the soup is rich and mellow, spicy and delicious, rich in raw materials, full of flavor, endless aftertaste, and suitable for all seasons.
3. Glutinous rice cake: Use steamed glutinous rice, mix with green onions and seasonings, then use a special mold to press it into a thickness of about 1 cm, and cut it into square rows about 8 cm long.
When eating, just fry it in a pan until golden brown.
This thing is fried crispy on the outside and fragrant, and waxy and salty on the inside, so delicious! 4. Shangyao dumplings Shangyao thick striped dumplings, also known as "oil fruit" and "oil noodles"
.
(It is more common in Shangyao and Luohe areas.) Mix flour, alum, refined salt, white sugar, etc. to make oil dough, twist the oil dough plate into a mesh quilt shape, put it into the oil pan, dip and fry to set the shape. The finished product will be milky white, light
Yellow, golden yellow.
It has the characteristics of soft, crispy, burnt, crispy, fragrant, fresh, salty and slightly sweet.
It can be eaten directly, stewed, rinsed, prepared in off-season, and used as main ingredient or auxiliary ingredient.
Shangyao was called Qinxu in ancient times. It has always had the habit of doing business. It is an important town in three counties and one city. Merchants gather here, and many poets gather here, so the folk customs prevail.
During traditional festivals and when visiting relatives and friends, locals often bring a kind of "snack" from the market that looks golden and clear but is neatly bundled together.
5. Xiaji Noodles: Xiaji Noodles are also called Zhuangzi Noodles, Gongyuan, Baiyuan, Cuizi, etc.
It is one of the "Three Beans of Huaihe River".
The raw materials include flour, soy flour, pork belly, eggs, starch, etc.; the auxiliary materials include appropriate amounts of onions, ginger, salt, monosodium glutamate, five-spice powder, etc.
It is characterized by moderate salty taste, mellow and refreshing taste, suitable for both north and south.
Allusions: There are many legends about Xiaji Noodles, because it is based on ancient Shouzhou.
According to legend, Xia Ji’s round noodles were once used as a tribute to thank the saints for relieving the people from the heat and hunger and saving their lives.
It is also said that "Zhuangzi" once traveled through the Shouchun area and was unbearably hungry and thirsty. He went to the house of an old peasant woman. The peasant woman entertained him with local "cooking rice". After Zhuangzi ate it, he was full of praise and was very grateful.
Therefore it has been passed down to this day.
6. Zhumadian mutton soup Zhumadian mutton soup is a specialty delicacy in Zhumadian Town, Fengtai County, Huainan City, Anhui Province.
Zhumadian mutton soup has a history of more than a hundred years and is famous for its spicy, delicious taste and rich nutrition.
Zhumadian Town Lamb Soup is rated as a famous snack in Huainan City. There are mutton soup restaurants with the authentic Zhumadian Town Mutton Soup brand everywhere in surrounding counties and cities. There are also traces of our town's mutton soup restaurants in Beijing and Shanghai.
According to statistics, there are more than 100 mutton soup restaurants in Hefei, Huainan and other places in Anhui Province. There are authentic "Madian mutton soup" restaurants in large and medium-sized cities in other provinces such as Shanghai, Nanjing, Jiangsu, Changsha, Hunan, and Yiwu, Zhejiang.
In recent years, Zhumadian Town has focused on Madian mutton soup, built a breeding base for 100,000 fine-bred goats, established a municipal-level agricultural industrialization leading enterprise - North Anhui Livestock and Poultry Trading Market and 4 meat products
The frozen processing plant has an annual slaughter capacity of 150,000 goats.
7. Huainan Spicy Soup: Hu spicy soup is also called Camellia oleifera.
Huainan's Camellia oleifera has many local characteristics.
The container is very distinctive. It is a huge aluminum pot with a long spout and is plugged with a wooden stopper.
When you eat it, just pour it out into a bowl. It is thick and does not add soy sauce.