Sanhe dried tea Sanhe dried tea is a famous local product in Sanhe. Its unique flavor has won the favor of more and more tourists for tasting and consumption.
The existing Sanhe dried tea is refined with unique Sanhe snack ingredients in the early 1990s on the basis of the original Sanhe traditional dried sauce.
Its shape is as thin as paper (thickness is about 0.1 cm), with pure color, long fragrance, delicate and elastic taste, and long aftertaste. It uses high-quality soybeans as raw materials, and the production process follows traditional techniques, and is ground into pulp, sifted, and
Processes include boiling pulp, dotting pulp, pressing into blocks, gauze forming, pressing and boiling.
Sanhe dried tea has five flavors: "numbing, spicy, sour, sweet and salty".
The first production process is "pressing" and the second is "boiling". The characteristic is that the more you chew, the more flavorful it becomes, and you can feel the moistness of the five flavors.
On the market are Pan Ji, Luo Ji, Zhang Ji, Shan Ji, etc., in bulk, bagged, sealed packaging, etc.
The key to making Sanhe dried tea is in the later stage.
After the soy milk is poured into the drying frame, it is pressed into a 0.5 cm thick white dry. Then it is wrapped in gauze and pressed with an iron press and a jack for 20 hours to form a dry billet.
Finally, make soup with spices such as five-spice and star anise, put the dry base into the soup, cook over warm fire for about 5 hours, take it out to dry and bag it.
Sanhe dried tea has a unique flavor due to its careful selection of materials, fine workmanship.
Cao Cao's Chicken According to legend, during the Three Kingdoms period, Luzhou (around Hefei, Anhui) was located at the junction of Wu and Chu, and was a battleground for military strategists.
After Cao Cao unified the north in the 13th year of Jian'an (AD 208), Emperor Xian of the Han Dynasty, he led an army of 830,000 from the capital Luoyang southward to conquer Sun Wu.
When he arrived in Luzhou, he led the soldiers to drill day and night.
Cao Cao was overtired from commanding thousands of troops and fighting in the north and south. His headache recurred and he was bedridden.
In accordance with the doctor's instructions, the chefs in the marching kitchen carefully selected local chickens, mixed with traditional Chinese medicine and fine wine, and carefully cooked them into therapeutic "medicinal chicken".
Cao Cao had not eaten at first. After tasting it, he felt that it tasted good, so he ate a lot of it. Unknowingly, he felt that his headache was much less severe.
In order to cure the disease as soon as possible and command the army to win the battle, Cao Cao ordered the chefs to cook this kind of chicken for him every meal. He ate it for several days and his body gradually recovered. After a few days, he got out of bed and resumed commanding his thousands of soldiers.
Thousands of troops and horses.
From then on, no matter where the troops went, Cao Cao would eat this "medicated chicken" as long as there were conditions.
Later, this dish, which has both nutritional value and can prevent and cure diseases, gradually spread, and people also named this delicious medicinal dish "Cao Cao Chicken".
After years of improvement, "Cao Cao Chicken" has become more developed and innovative than before. The cooking techniques are more exquisite, the ingredients are more complex, and the taste is more delicious.
In Hefei, Anhui, the "Cao Cao Chicken" cooked by Xiaoyao Restaurant is the most famous.
This restaurant still uses local high-quality chicken as its basic raw material, and also uses Gujing tribute wine produced in Haozhou, Anhui Province, Cao Cao's hometown, as well as gastrodia elata, eucommia, shiitake mushrooms, winter bamboo shoots, pepper, aniseed, cinnamon, fennel, green onion, ginger, etc.
18 kinds of appetizing and fitness supplements are carefully made.
Since then, this delicacy has become famous throughout China.