Jingde County delicacies include Hu Shi Yipin Hot Pot, Bagongshan Tofu Steak, Shredded Taro, Jingde Ginger, Jingde Green Cane, etc.

1. Hu Shi Yipin Hotpot: Hu Shi Yipin Hotpot is also known as Jixi Yipin Hotpot, Tuanyuan Hotpot, and Yipin Hotpot.

When Huizhou merchants were prosperous, most men went out to do business all year round.

In order to express their longing and reunion, but considering the cold winter, the family made a pot made of many ingredients to celebrate the family reunion and wish a prosperous business in the coming year.

2. Bagongshan Tofu Steak: Bagongshan Tofu Steak "On Bagong Mountain, the wind is roaring, the cranes are violent, and the vegetation is full of soldiers."

This is the description of Qin Hejian's defeat after the famous "Battle of Feishui" in ancient times. Who knew that Bagong Mountain was also the origin of tofu.

It is recorded in the "Compendium of Materia Medica" written by Li Shizhen of the Ming Dynasty: "The method of tofu began with respecting Liu An, King of Huainan of the Han Dynasty."

Why is Bagongshan tofu so famous? Not only because it is the place of origin, but also because it is made with exquisite workmanship, excellent quality, and unique flavor. It is especially made with the spring water of Bagongshan. The finished product is crystal clear, white as jade, and tender.

If it is condensed, the texture is fine, refreshing and smooth, and it can be shaken with your hands without falling apart.

3. Shredded taro: First wash and peel the taro, cut it into hob-cut or diamond-shaped pieces, and put it on a plate to be fried.

Remove impurities from sesame seeds and set aside.

Put a frying spoon on the fire and pour in 750 grams of oil after it is cooked. When it is six times cooked, add the taro pieces and fry them twice until they are golden brown. Drain out the oil.

Pour out the oil from the frying spoon, leaving 15 grams of remaining oil. Put 200 grams of white sugar into the pot and stir continuously to heat the sugar and melt it evenly. However, the fire should not be too high. When the sugar liquid starts to bubble like a pinhead,

Quickly pour in the fried taro pieces, sprinkle with sesame seeds, toss evenly, and serve quickly.

4. Jingde ginger: introduced by Wang Zhen, the magistrate of Jingde County in the Yuan Dynasty.

The temperature difference between day and night in Zude Mountain is large, the hillside terrain has short direct sunlight time, nutrients accumulate quickly, and the soil is loose, which is an ecological environment suitable for the growth of ginger and suitable for the growth and development of ginger pieces. When harvested, the ginger pieces are free of clay and are smooth and clean.

Jingde ginger is fat, yellow in color, spicy in flavor, juicy and low in fiber. It is not only a good ingredient for cooking and processed products, but also can be made into dehydrated dried ginger slices, ginger oil, ginger powder, ginger tea, and ginger vinegar.

And sauce products.

5. Jingde Green Cane: "Jingde Green Cane" is a variety of sugarcane, well-known inside and outside Anhui Province.

The temperature, moisture, soil and light in Xuande County are suitable for the growth of sugar cane. Sugar cane has been cultivated here for more than a thousand years. According to county records, cultivation began in the early Eastern Han Dynasty.

"Jingde Green Cane" has a thick stem, 1.5 to 2 meters long, 5 to 6 centimeters in diameter, wide leaves, cylindrical internodes, no bud grooves, round and prominent buds, high yield, and a sugar content of generally around 11%.

It is crispy, thin-skinned, contains more water and less fiber, so it is suitable to be eaten raw.

"Jingde Green Cane" can be stored until May of the following year if stored properly.