1. Pot-paste buns

Pot-paste buns are fried stuffing snacks, which are made of flour, fresh meat and water as the main ingredients. Pork stuffing is a common product, and different fresh vegetables are served according to the season. Xuancheng people like to eat fried dumpling bags, which is reflected in the number of fried dumpling shops all over the streets and lanes, and also in people's enthusiasm for queuing up early.

2. Spicy vermicelli

In Xuancheng, spicy vermicelli is a must-eat snack. It tastes spicy, and there are many spicy vermicelli snack bars all over the city, each with its own strengths and characteristics. After all kinds of vegetables are simmered in a casserole with secret soup base for a certain period of time, add vermicelli, spread tofu crispy rice or decorate gluten fruit, and then simmer for a while.

the key to spicy vermicelli lies in the choice of vermicelli. The vermicelli should be elastic, stiff, thin, smooth, constant and not rotten. Only after cooking can it be moderate in hardness, very tasty and full of fragrance.

3. Xuancheng spring rolls

Spring rolls are thin and crisp, with soft stuffing and unique flavor, which is a common home-cooked dish color. Known as two thousand gold, the fried spring rolls resemble gold bars in color and shape, which means wealth.

The method is to spread the skin of spring rolls in a pan into a round skin, then spread the prepared stuffing on the skin, fold the two ends, roll it into a long roll and fry it in an oil pan until golden brown. Generally, leeks and pork are selected as the main ingredients of fillings.

4. Haozi steamed bun

Haozi steamed bun is a special snack in Xuancheng area (especially in langxi and Guangde), also known as Qingtuan, Qingming dumplings and Qingming steamed bun, and it is the main product during the Qingming period. It is characterized by light green color, fragrant smell, soft and elastic taste.

wormwood steamed buns are unique in their green skins. In spring, the ridges in the south of the Yangtze River are covered with lush wormwood. It is said that this plant can drive away evil spirits when eaten, so it is made into skins with glutinous rice flour, so the dough will emit fresh wormwood fragrance. The essence of wormwood steamed bun is reflected in its stuffing, which is made by mixing local specialty bamboo shoots with meat foam and cabbage. It is neither oily nor greasy.