One: Bao Gong fish: formerly known as "Red Crispy Bao and Carassius auratus". Baohe crucian carp is called "Baogong fish". 1958 During President Mao Zedong's visit to Anhui, the famous chef Liang Yugang cooked a red crispy abalone and crucian carp for Chairman Mao, which won the appreciation of Chairman Mao. This dish is cold, the fish is seasoned with vinegar, and it has been simmered for a long time with a crisp bone and tender meat, with endless aftertaste.
Two: Whitebait in Chaohu Lake: Chaohu Lake is one of the five largest freshwater lakes in China, with clear water quality, which is very suitable for the growth of a fish. This kind of fish is a whitebait with high requirements on water quality. This thing is as slender as silver and as transparent as water. It tastes quite good!
Huainan beef soup is a famous snack in northern Anhui, Shandong and Jiangsu. It is made of dozens of nourishing medicinal materials and marinade in a certain proportion by traditional process and after a long time. It tastes mellow, spicy, nutritious and delicious, and it is perfect with a big sesame cake.
Four: Huangshan sesame seed cake: Anhui Huizhou Han traditional famous food. The refined flour, clean fat, dried prunes, sesame seeds, refined salt and vegetable oil mentioned above. Handmade into skins and fillings. Its biscuit layer is many and thin, its appearance is thick, and its taste is fragrant, sweet, spicy, crisp and crisp. This is my childhood snack. It's okay.
Five: Jiela Tiao: Also known as Jie Lamian Noodles, it is a traditional snack in Fuyang, Anhui. It can be called the spaghetti of Fuyang people. According to legend, it is related to Su Dongpo and is a unique food in Fuyang. It is very popular with local people and can be eaten in streets and alleys. Its name probably comes from the following reasons: in Fuyang, the dialect of "stir" is "gé le", which is a noodle-like food that needs to mix all kinds of ingredients evenly, so it is called "Granola", and it is also called "gold bar noodles" because of its golden color and thick surface.
Six: Five-city dry tea: it is a unique traditional food in Huizhou, Anhui. Because the process of making this kind of food is very complicated, it is rare in other places. Made of carefully selected soybeans, with unique licorice, the color is uniform and the whole is reddish brown. It tastes thick but chewy. In addition, a variety of natural materials are used, and the aroma echoes in the mouth, which makes people want to stop.
Seven: Huizhou Stinkfish, a traditional dish in Huizhou. The common name is "smelly mandarin fish", which is made in a unique way and tastes delicious. According to legend, more than 200 years ago, fishmongers in Guichi, Tongling, Datong and other places along the Yangtze River transported mandarin fish, a rare aquatic product of the Yangtze River, to Huizhou mountainous area for sale in wooden barrels every winter (then called "barrel fish"). On the way, in order to prevent the fresh fish from deteriorating, a layer of light salt water was sprinkled on the first layer of fish, which was often turned up and down. After seven or eight days in Tunxi and other places, the gills are still red, the scales are not peeled, and the quality has not changed, but the epidermis exudes a special smell that seems smelly but not smelly. However, after washing, it is slightly fried in hot oil and then cooked with low fire. It is not only odorless, but also very delicious, and it has become a well-known delicacy with a long reputation. Nowadays, barreled fish is no longer used to cook this dish. Instead, fresh Huizhou peach-blossom mandarin fish (this kind of fish grows fattest and tender every year when peach blossoms are in full bloom and water is delivered in spring, hence its name) is pickled with salt or thick fresh meat juice, and then cooked by traditional cooking methods, so it is called "pickled fresh mandarin fish". 2065438+September 2008 was rated as one of the top ten classic dishes in Anhui.
Eight: Cao Cao Chicken: Also known as Xiaoyao Chicken, it was founded in the Three Kingdoms period and is a traditional local dish in Hefei, Anhui. During the Three Kingdoms period, when Cao Cao was stationed in xiaoyaojin, Luzhou, he was bedridden because of the busy military and political affairs. During the treatment, the chef added traditional Chinese medicine to the chicken according to the doctor's instructions and cooked it into medicated chicken. Cao Cao's health became better and better after eating, and later he often ate this kind of medicated chicken. This dish is very popular and is called "Cao Cao Chicken". Cao Cao chicken is made by slaughtering, shaping, honey frying, marinating ingredients, stewing until crisp and rotten, and separating meat and bones. The finished product is ruddy in color, rich in fragrance, crisp and shiny in skin and beautiful in appearance. When you eat, you shake your legs and lose meat, and your bones are crisp and rotten. After eating, your mouth is full of fragrance.
Nine: Li Hongzhang's hodgepodge, also called Li Hongzhang's hodgepodge, is a traditional famous dish and belongs to Hefei cuisine. It was founded in the 22nd year of Guangxu reign in Qing Dynasty (1896), and is said to be related to Li Hongzhang, a famous minister in the late Qing Dynasty. Li Hongzhang's chowder is based on chicken, supplemented by water-fried sea cucumber, fried fish belly, water-fried squid and other accessories. This dish is made of a variety of raw materials, so it has many flavors, mellow but not greasy, salty and delicious. 2065438+September 2008 was rated as one of the top ten classic dishes in Anhui.
Ten: Bagongshan tofu, also known as "green tofu", is named because it can be cooked in all seasons. This dish is really a treasure in vegetarian dishes, and it is also a traditional dish in Shouxian County. Tofu originated in Shouxian County, Anhui Province, with a history of more than 2,000 years. The best quality tofu in Bagongshan, Shouxian County is called "Bagongshan Tofu". This kind of tofu is made of pure soybean and refined by adding Bagongshan spring water. The skills of local farmers in making tofu have been passed down from generation to generation. Many people have mastered a good set of skills, and the tofu made is thin, white, fresh and tender, which is well received by the masses.
These are the top ten classic cuisines in Anhui that I personally compiled. If you have different opinions, please give me more advice.