Wuhu’s fish, turtles, shrimps, crabs and other aquatic products are still extremely abundant. Not to mention the various cooking flavors of fried, simmered, fried, stewed, sweet and sour, shredded, and steamed fish, the traditional The mention of the delicious crab roe buns and shrimp noodles will make your appetite whet your appetite and make you lose control of yourself.
Wuhu is a riverside city, stretching from the south to the north. It has been famous for its delicious food since ancient times. The richness and warmth of the "Land of Fish and Rice" can best be seen in the way it tastes. "The wind blows away the rain, but the fish market has not yet collected it after the rain." Historically, there were fish market street, puffer fish alley, and snail alley at the east gate of the city, and there was a dried fish alley outside Changhong Gate in the south of the city. The most famous "Wuhu Three Delicacies" are saury, seasonal fish and crabs that are abundant in the Wuhu section of the river. Folk legend goes: "Hanging knives during the Qingming Festival, enjoying fish during the Dragon Boat Festival, golden chrysanthemums fragrant crabs." Although the first two of the "three delicacies" are on the verge of extinction due to changes in the ecological environment, Wuhu's fish, turtles, shrimps, crabs and other aquatic products It is still extremely rich, not to mention the various cooking flavors of pan-fried, simmered, deep-fried, stewed, sweet and sour, shredded, and steamed fish. Just the mention of the traditional delicacies crab roe buns and shrimp roe noodles will make people appetite. , almost uncontrollable.
As early as the early 1920s, the crab roe soup dumplings served by large restaurants such as "Tongqinglou", "Zuichun" and "Yipinxuan" in Wuhu were famous. It has become a must-have spot for large merchants to discuss business and entertain relatives and friends. Crab roe soup dumplings have the characteristics of fine white noodles, thin skin and large fillings, tender meat and oily yellow flavor. The steamed buns are translucent, and when you pick them up with chopsticks and shake them, the soup inside is faintly visible. When eating, first bite a small opening, and then slowly suck out the soup. The crab meat is delicious and mellow. It is really delicious when paired with balsamic vinegar and shredded ginger! And "Geng Fuxing Shrimp Roe Noodles" with a history of nearly 90 years is a famous snack in Wuhu. Anyone who comes to Wuhu must come here because of its reputation and enjoy tasting it in person. Shrimp roe noodles are made using the method of wide soup and narrow noodles. After boiling the noodles, add a little cold water and simmer for a while, then add the broth with shrimp roe, lard, chopped green onion, soy sauce and other condiments. It is extremely delicious in the mouth.
In addition, the ducks in Wuhu are plump and delicious, and there are many ways to eat them. The white-oiled salted duck, "Ma Yixing" salted duck, Pipa duck and butterfly duck are all very distinctive. For example, "Osmanthus Salted Duck" is best made when the osmanthus blooms every year. The cooked duck is immersed in the marinade to keep the skin white and oily, the meat layer plump and clear, the texture tender and tight, and the mouth is salty and delicious. When eating, cut into strips and serve on a plate, pour marinated sauce and drizzle with sesame oil. "Hanging Oven Roast Duck" is also called "Hanging Oven Roast Duck". It uses about 1.5 kilograms of locally produced fat and tender shelduck, which is made through multiple processes such as evisceration, blanching, sugaring and hanging in the oven. The skin of the roasted cooked duck is red and shiny, and the fat between the meat penetrates into the muscle fibers. It tastes crisp, tender and refreshing, with a fragrant aroma. There is also "Ma Yixing"'s flavored pickled products "duck foot buns" which are also worth mentioning. Duck foot buns are made of duck feet as the main ingredient, smashing the web bones, using fat meat as the core, sandwiching duck liver, and wrapping the duck paws with duck intestines.
In Jiangcheng Wuhu, breakfast snacks include small steamed soup dumplings, thin-skinned wontons, steamed rice with black rice, etc. The most distinctive one is of course Geng Fuxing crispy biscuits. In the past, passengers passing through Wuhu Port would take advantage of the short boat docking time to go ashore to buy and take home. Crispy sesame biscuits are divided into multiple processes for making skin, crispy noodles and fillings. Two-thirds of the skin is wrapped around one-third of the crispy noodles, and then smoked and grilled until they are crispy in the mouth.
If you are looking for street snacks in the lanterns, copper-pot lotus root porridge, red bean paste, osmanthus rice dumplings stuffed with wine, five-spice snails, etc. are all good choices.
Wuhu’s local catering reflects the characteristics of the cuisine along the Yangtze River. It is good at cooking river fresh food and poultry. It pays attention to knife skills, pays attention to shape and color, and makes good use of sugar for seasoning. The most prestigious time-honored brands include Geng Fuxing, Tongqinglou, Sijichun, Ma Yixing, etc. They have moved into the food street with Gengfuxing, Sijichun, Ma Yixing, etc., with complementary grades and complementary tastes. The Cantonese cuisine on the food street is composed of Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. It focuses on freshness, smoothness, crispness and tenderness. The cooking techniques are varied, such as pot-stewing, soaking, roasting, broiling, etc. The ingredients are exotic, including oyster sauce, sauce, etc. Tea, curry, fish sauce, etc. The quintessence of Chinese Anhui cuisine mainly consists of mushrooms, soy products, wild vegetables, fish, and poultry. It is fresh and tender, with emphasis on color, oil, and heat. It is good at roasting and stewing, and pays attention to food supplements and health. Lazi Village is a flag of Sichuan cuisine, with more than ten kinds of complex flavors including sweet and sour, fish flavor, hot and sour, mashed garlic, spicy, white oil, ginger juice, watercress, fragrant glutinous rice, soy sauce flavor, strange flavor, etc. Its signature dishes are well-known at home and abroad. Spring fish and ghost blood flourish. Maojia Restaurant, decorated in an antique style, highlights the characteristics of Hunan cuisine with its braised pork, double steamed preserved meat, fish head with chopped pepper, fire-baked fish, bighead carp stewed with tofu, and bitter gourd. There are also local dishes whose cooking style was formed in the alleys of the streets, such as shepherd's purse meatballs and Qianzhang steamed bacon, which are examples of the integration of nostalgia, style and accent.
Wuhu local specialty snacks:
1 Sijichun’s Xiaolong soup dumplings, large siomai, crab roe fried dumplings, boiled dried shreds
2 Geng Fuxing’s crispy sesame cakes, shrimp Seed noodles
3 Erjie Laotou’s small pot stickers, duck blood soup
4 Big lobster from Tieqiao
5 Loach noodles from Jinmamen
< p>6 Yijiangqiao's clay pot and the laid-off wife's smelly Ganzi Fort7 Xiao Conch's seafood and mountain delicacies clay pot (near Dongjiao Road Conch)
8 Minghua's Old hen soup
9 Laobu stir-fried jelly in Dongmen Street
10 Liuchaoju, Beimenglao Laoya soup with crispy rice noodles
In fact, everyone in Liuchaoju doesn’t like it You know, it’s the shop of the founder of 205 Big Meat Noodles
Chinese Shaobing on Shenyuan Street (Second Street, Food Street)
Crock pot rice at 11 North Gate,
12 Red-skin Roast Duck
Dongjiao Road---that is, on the roadside opposite the People's Insurance Company next to Zhongjiang Shopping Mall, there is a duck seller called "Fu Dajiao",
< p>His red-skinned duck is a masterpiece! Those who have never eaten it must try it!