Too much She-flavored Dao Ban Xiang: "Dao Ban Xiang" is one of the representative works of Huizhou cuisine. The origin of this dish is related to a historical celebrity in Jixi, who is Hu Zongxian, the Minister of War of the Ming Dynasty.

According to legend, Hu Zongxian visited his mentor when he passed by Wenzheng Mountain in Shexian County. In order to entertain his beloved disciple, his wife spread the marinated pork at home on the mountain bamboo shoots, placed it on the knife board to steam together, picked it up and cut it into thin slices, and put it together with the knife board.

Serve.

Hu Zongxian was so excited after eating it that he named the dish "Daobanxiang".

Tongcheng Water Bowl: Tongcheng Water Bowl, also known as Tongcheng Water Banquet, is a famous delicacy in Tongcheng, Anhui.

"Water bowls" are soup-type foods that cannot be served on plates or dishes. They must be served in large coarse porcelain blue flower bowls.

"Water bowl" can be traced back to the Ming Dynasty.

According to legend, the Ming Dynasty prime minister He Rufeng favored him and made great achievements many times. The emperor asked him: What reward do you want?

He Ruchong replied: Can you build a canal for irrigating farmland in my hometown, Tongcheng?

The emperor hesitated a little at first, but finally agreed after thinking of his merits.

The following year, the emperor went to the south of the Yangtze River and passed through Tongcheng. He was very proud when he saw the clear water flowing into the dry farmland.

The local people were extremely grateful when they learned that the emperor was here.

I thought to myself, the emperor had to express his presence when he came, but there was nothing good in the countryside, so he simmered the lean meat and pork liver with potato powder and stewed them in a pot with eggs, mushrooms and other ingredients.

Then, put it into a large bowl with blue flowers.

When the emperor tasted it, he found it was tender, smooth, oily but not greasy, so Long Yan was delighted and asked: "What kind of dish is this?"

The people patted their heads and replied: This is the "water bowl".

Hence the name: "Tongcheng Water Bowl".

After continuous innovation and improvement in later generations, it has become a famous local dish with exquisite workmanship, colorful patterns, suitable for all ages, and is famous both inside and outside the province.

Bagongshan Tofu Soup Bagongshan belongs to Huainan City, Anhui Province, and Bagongshan Tofu is a famous local dish.

During the Western Han Dynasty, it is said that Liu An, the king of Huainan, sent people to make elixir at the foot of Bagong Mountain in order to seek immortality. He used the spring water of Bagong Mountain, soybeans and salt brine. During the production process, he accidentally dropped plaster into the elixir container. As a result, the elixir was not obtained but unexpectedly.

He invented tofu, which was later called "Bagongshan Tofu".

Bagongshan tofu is made from soybeans in the Bagongshan area and mountain spring water from Bagongshan, and is made through processes such as material selection, soaking, grinding and separation, cooking and coagulation.

The produced Bagongshan tofu is not only tender and delicious, as white as jade, but also rich in calcium, iron, phosphorus, magnesium and various trace elements needed by the human body.

Bagongshan Tofu won the Best Geographical Indication Product in 2008 and was selected into the fourth batch of Intangible Cultural Heritage Products in 2014.

The Allusion of Zhonghe Soup Zhonghe Soup is an authentic Qimen famous dish. Whenever Qimen people have a banquet, Zhonghe Soup is indispensable, and it is the first dish served on the table.

Zhonghe was originally called "Zhonghe".

The Zhonghe River originates from Qimen and flows into Poyang County, Jiangxi Province. A river to the east flows from Wuyuan, and a river to the west flows from Zhide.

The East River, West River, and Middle River meet at the upper reaches of Poyang Lake and flow into Poyang Lake together.

The water in the east and west rivers is turbid, but the middle river is crystal clear and rich in shrimps, which are particularly delicious.

According to legend, when Fang Yue, a famous poet from Qimen in the Southern Song Dynasty, was an official in Boyang, his office was by Poyang Lake. He saw that the water in Zhonghe River was clear and flowed from his hometown, so he often came to the river for boating in his spare time. Fang Yue

Yue was fond of tofu. Once when he was cooking tofu cubes on a boat, he was short of seasonings. Seeing that there were a lot of shrimps in the river, he fished some and cooked them in the pot at the same time as the tofu. After a taste, he found that the tofu was delicious every time he cooked it.

He went to Zhonghe to fish for shrimps as seasoning, and named this dish "Zhonghe Soup". He brought the recipe back to his hometown and gradually spread it from ten to ten, and Zhonghe Soup spread throughout Qi.

It became an indispensable delicacy at banquets with more and more ingredients, and the taste became more and more delicious. Because "he" and "和" have the same pronunciation, "Zhonghe soup" was gradually changed.

It is called "Zhonghe Soup", which means neutralizing a variety of delicacies. It has been included in Anhui recipes and has become a very popular Anhui dish. Nowadays, Zhonghe Soup has a sophisticated preparation method and exquisite ingredients. First of all, it must be selected well.

Carefully cut the white tofu into rice-sized tofu pieces, boil it in water and filter out the water to remove the beany smell. Then cut an appropriate amount of winter bamboo shoots, mushrooms, lean meat, etc. into small pieces, add them to the tofu.

Bring water to a boil over high heat, add more lard, onions, garlic, pepper, salt, MSG and other condiments. It is very delicious and you will never get tired of eating it. Zhonghe soup has a history of more than 700 years and has been deeply loved.

Loved by Qimen people.