Bagongshan tofu, Panji crispy melon, braised civet, Huainan tofu dish, cake, Luji mung bean balls, roasted winter bamboo shoots, etc. 1. Bagongshan Tofu: Traditional food, which is made from Bagongshan Tofu and bamboo shoots by frying and burning. The dish is golden in color, crisp outside and tender inside, and delicious. 2. Panji Crispy Melon: a specialty fruit. Panji Crispy Melon is big and thick, with crisp and tender meat. When it is ripe, the meat is golden yellow and very sweet.

panji district cuisine includes Bagongshan tofu, Panji crispy melon, braised civets, Huainan tofu dishes, cakes, Luji mung bean balls, roasted winter bamboo shoots and so on.

1. Bagongshan tofu: a traditional food, which is made of Bagongshan tofu and bamboo shoots by frying and burning. The dish is golden in color, crisp outside and tender inside, and delicious.

2. Panji Crispy Melon: a specialty fruit. Panji Crispy Melon is big and thick, with crisp and tender meat. When it is ripe, it is golden yellow and extremely sweet.

3. Braised civets: Braised civets belong to Huizhou cuisine, which is salty and sweet, crispy and mellow, golden red in color, thick and bright in soup, sweet in salty and fresh taste, and very delicious.

4. Huainan bean curd dish: Huainan bean curd, which is made of high-quality soybeans in the Huaihe River basin by the cool and sweet Gu Quan blisters in Bagong Mountain, and is made by exquisite craftsmanship handed down from generation to generation in the birthplace of bean curd, has a delicate, smooth taste and rich nutrition.

5. Pastry cake: Pastry cake is made of steamed glutinous rice, mixed with shallots and seasonings, and then pressed into a thickness of about 1 cm with a special mold and cut into square rows about 8 cm long. When you eat it, fry it in the oil pan until golden brown. Crispy outside and tender inside, very delicious.

6. Luji mung bean balls: Mix mung bean powder, Huaihe shrimp skin, flour, mung bean sprouts or soybean sprouts to make small balls, put them in a 6% hot oil pan, fry them until they are golden yellow, and then the oil will surface and drain. Mung bean balls are easy to keep and store, can be packed in bulk, and are very convenient to eat. They can be boiled, stewed, scalded and rinsed, or eaten directly, cold, hot, dry and wet.

7. Fire the winter bamboo shoots: bury the winter bamboo shoots with their shells in the ash of wood firewood, simmer until the hands feel soft, remove the ash, remove the shells and roots, and insert the back of the kitchen knife into the bamboo shoots to pry them into pieces like firewood. In addition, tomato sauce, sweet noodle sauce, hot sauce, sesame oil, soy sauce and onion ginger juice are used as seasonings.