Practice: others
Features: bright color, rich fragrance, fresh and slightly spicy, unique flavor, is a tea-flavored snack.
Ingredients: 2 pieces of spiced dried bean curd and stinky tofu, 50g of spinach and tender cucumber, lean pork braised in brown sauce15g, red pepper and sesame oil, 5g of dried shrimp,10g of ginger,10g of soy sauce and 5g of vinegar.
Black rice ball
Practice: steaming method
Features: The rice balls are dark and shiny, and the stuffing is delicious.
Ingredients: 2000g of glutinous rice, 500g of japonica rice, 250g of lean pork, 400g of duck meat, 500g of tofu, 25g of chopped green onion, 0/5g of soy sauce/kloc, 0/00g of dried starch/kloc, 2500g of Vaccinium bracteatum leaves and rapeseed oil.
Steamed fried meat steamed rice
Practice: steaming method
Features: Moisturize soft glutinous rice, delicious and salty.
Ingredients: 5000g of glutinous rice, 2500g of pork belly, 50g of sugar, 50g of soy sauce100g, 50g of refined salt, 25g of red rot juice, 50g of slag powder, 25g of chopped green onion and 25g of Jiang Mo.
Old duck soup
Practice: steaming method
Features: The soup is clear, fragrant and delicious, and the duck meat is Huang Liang, with crisp and tender meat. It is a flavor snack along the Yangtze River in Anhui.
Ingredients: live duck 1 piece, 50g of refined salt, ginger1piece, onion100g.
Bamboo leaf protection
Practice: steaming method
Features: green color, soft and waxy texture and sweet taste.
Ingredients: glutinous rice flour1000g, tender ramie leaves 400g, sugar 500g, sesame seeds 75g.
Yiwenxiang steamed bun
Practice: steaming method
Features: The stuffing soup is fresh and tender, delicious and mellow, and has no peculiar smell.
Ingredients: refined flour1800g, fermented flour120g, clean mutton 800g, refined salt 20g, soy sauce 80g, Jiang Mo 25g, chopped green onion 50g, spiced powder 7.5g, edible alkali 5g and sesame oil 275g.
Jiang da shun mi cha rou
Practice: steaming method
Features: the meat is crisp and rotten, and the taste is fresh and refreshing. The oil absorbed by rice tea powder has a special fragrance and is not greasy to eat.
Ingredients: 5000 grams of pork belly with skin, 750 grams of rice tea powder, shrimp 100 grams, 300 grams of soy sauce, 75 grams of sugar, 50 grams of refined salt, red fermented milk 100 grams, and 25 grams of Daqu liquor.
Spicy soup with shredded chicken
Practice: Boil, stew and stew.
Features: rich in raw materials, delicious and spicy, especially when eaten with steamed bread.
Ingredients: 1 clean old hen (about1.75g),1.000g vermicelli, 250g kelp and daylily, 2500g flour, 250g onion,1.000g ginger, 50g pepper, 500g.
Eel spicy soup
Practice: Boil, stew and stew.
Features: the soup looks thick but not thick, with bright color, fresh, salty and slightly spicy, and delicious taste.
Ingredients: 2500g of eel noodles, 0/000g of vermicelli100g of vermicelli, 250g of kelp and daylily, 500g of pickled mustard tuber, 20 eggs, 50g of fungus, 0/50g of dried whitebait/kloc-0, 250g of chopped green onion and Jiang Mo/kloc-.
Snack cake
Practice: Boil, stew and stew.
Features: milky white color, sweet and soft taste.
Materials: glutinous rice 1 650g, stem rice100g, sugar 400g, saccharin1g.
Jar soup
Practice: Boil, stew and stew.
Features: clear soup, rotten meat.
Ingredients: pork175g, vermicelli 50g, spinach 20g, onion and ginger 5g each, salt 2g.
Baohe Europe
Practice: Boil, stew and stew.
Features: Lotus root porridge is sweet and is a traditional snack deeply loved by the masses in summer and autumn in Hefei.
Ingredients: 500g glutinous rice, lotus root and brown sugar1000g, a little alkali.
Crispy duck noodles
Practice: Boil, stew and stew.
Features: the noodles are smooth, the duck meat is crisp and rotten, and the soup is delicious.
Ingredients: 1 clean duck (about1750g), 2000g Daoxiao Noodles, 350g soy sauce, 5g star anise, 5g cinnamon bark, 20g onion,15g ginger slices, 2500g pork bone soup and150g cooked lard.
Shrimp noodles
Practice: Boil, stew and stew.
Features: Boil soup with shrimps, and the soup is delicious. Noodles are thin and tough, and the entrance is smooth.
Ingredients: 500g noodles, 8g shrimp, 50g bone soup1500g soy sauce, 60g chopped green onion10g cooked lard. Fish skin and crab roe jiaozi
Practice: Boil, stew and stew.
Features: fish as the foreskin, pork, crab meat, mushrooms and bamboo shoots as the stuffing, which is extremely delicious. Crispy texture, smooth and refreshing, it is one of the best snacks in the Yangtze River Fish Town.
Ingredients: 750g clean fish, 500g lean pork, 250g crab meat, 250g chopped bamboo shoots, 30g chopped mushrooms,10g refined salt,15g Jiang Mo, 25g vinegar, 500g water chestnut powder and100g sesame oil.
Jiangwanchun jiaozi
Practice: Boil, stew and stew.
Features: the skin is as thin as paper, and the soup is fresh and tender.
Ingredients: 2,500g refined flour, 2,600g pork hind leg meat, 0/65g refined salt1000g shrimp soy sauce, 0/5,000g pork bone soup/kloc-0, 500g chopped green onion, 60g edible alkali, 500g dried starch, 500g cooked lard.
Zhengfuzhai jiaozi
Practice: Boil, stew and stew.
Features: white skin, delicate stuffing, moist and sweet, delicious.
Ingredients: 2000 grams of glutinous rice, 500 grams of indica rice and Dahongpao red beans, 0/000 grams of sugar/kloc, 200 grams of cooked lard and 50 grams of sesame oil.
When soup and wine are mixed together, it is Yuanxiao.
Practice: Boil, stew and stew.
Features: the soup is cherry-colored, and the wine has honey and osmanthus fragrance. Yuanxiao is soft and waxy, with various fillings and delicious taste.
Ingredients: 2500g of glutinous rice, 0/600g of sugar/kloc-,500g of honey rice wine, 25g of osmanthus fragrans, 250g of hawthorn stuffing, red bean paste stuffing, sesame sugar stuffing and five kernel stuffing.
Scalded duck intestines
Practice: Boil, stew and stew.
Features: crisp and refreshing, delicious, it is a good snack to drink.
Ingredients: 40 pieces of duck intestines, 2500 grams of stewed salted duck marinade.
spiced dog meat
Practice: Boil, stew and stew.
Features: reddish in color, thin and fat, fragrant and chewy, it is a local flavor snack in Huaibei.
Ingredients: 2500g dog meat, 0/2.5g star anise/kloc-,5g fennel, 2g clove, 2g angelica dahurica, 2g tsaoko, 50g salt and 20g ginger.
New wort
Practice: Boil, stew and stew.
Features: fresh and smooth.
Ingredients: 2500 grams of wheat, 500 grams of barley and indica rice, flour 1500 grams.
Deep crossing the baggage
Practice: Boil, stew and stew.
Features: the stuffing is fresh and fragrant, the soup is rich in heavy oil and delicious.
Ingredients: 500g refined flour, 250g lean pork, 75g water mushroom, 25g bamboo shoot125g shrimp skin, 50g lard residue, 25g Jiang Mo, 75g chopped green onion, 0/5g refined salt/kloc-0, 25g soy sauce, 50g cooked lard and a little pepper.
Anhui silk pancake
Practice: baking method
Features: golden color, crisp and fragrant.
Ingredients: flour1000g, yeast100g, sesame 70g, sesame oil 50g, refined salt 50g, pepper15g, and appropriate amount of alkali.
Fenzi cake
Practice: baking method
Features: The cake is milky white in color and soft in texture. It is eaten with condiments and has a unique flavor. It is a flavor snack in Huaibei area.
Ingredients:1000g flour, 25g soybean oil, mashed garlic and soy sauce,12.5g vinegar and sesame oil.
Huizhou pancakes
Practice: baking method
Features: golden color, crisp and sweet.
Ingredients: 550g refined flour, 250g sugar and sesame oil, 400g red dates and 25g cooked lard.
Clay oven rolls
Practice: baking method
Features: golden color, crisp skin, soft and tough inside, salty and delicious.
Ingredients: flour1000g, 20 eggs, salted cooked lean pork100g, salted cooked lard100g, 55g of soy sauce, chopped green onion100g, rapeseed oil125g, and appropriate amount of onion oil.
Chinese toon
Practice: baking method
Features: the skin is golden and crisp, and the stuffing is delicious.
Ingredients: flour1000g, pork belly 500g, pickled Toona sinensis bud 250g, cooked lard100g.
Soybean aspic
Practice: baking method
Features: golden and shiny in color, fragrant in a bite.
Ingredients: 750g of refined flour, 25g of sesame and refined salt, 250g of soybean and pork belly, and 0/00g of rapeseed oil/kloc.
Shanfenyuanzi
Practice: baking method
Features: black and sweet, flexible and gluten-free, it is a flavor snack in Lu' an area.
Ingredients: 350g of kudzu root powder, 200g of pig fat, 0/50g of sugar/kloc-,0/0g of green shredded pork/kloc-,5g of osmanthus fragrans.
Fried dumplings with crabs
Practice: baking method
Features: The fragrance is fragrant, the bottom of Huang Liang is crisp, the stuffing is tender and juicy, and the taste is delicious.
Ingredients: 2000g of refined flour, 2500g of pork, 2500g of pigskin jelly, 400g of crab meat, 500g of soy sauce, 40g of refined salt, 30g of chopped green onion10g, 30g of Jiang Mo, 20g of white sugar, 400g of sesame oil and proper amount of monosodium glutamate.
Silkworm pupa cake
Practice: baking method
Features: Silkworm pupa-like, golden in color, crisp outside and fragrant inside, soft inside.
Ingredients: flour1000g, yeast 400g, Jiang Mo 25g, chopped green onion10g, maltose 35g, refined salt 25g, edible alkali 7.5g, sesame 4g and cooked rapeseed oil 50g.
Qing mei zhi ma cake
Practice: baking method
Features: the outer layer is crisp, the inner layer is moist and delicious, and it is chewed with relish. It is a traditional snack in Tunxi area.
Ingredients: flour1250g, yeast 500g, pig fat 750g, dried plum135g, chopped green onion 40g, refined salt100g, edible alkali15g, sesame 75g and caramel 50g.
Mengchengsu pancake
Practice: baking method
Features: golden color, distinct layers, crisp entrance, sweet and delicious.
Ingredients: 2500g of flour, 650g of clean pork fat, 10g of refined salt110g, 10g of chopped green onion100g, 5g of spiced powder, 750g of maltose, 0g of sesame100g, 400g of cooked lard and 65438+ of sesame oil.
Crispy fried noodles
Practice: stir-fry method
Features: The noodles taste fresh and tender, and the color is clear and fragrant.
Ingredients: Daoxiao Noodles1000g, lean pork 300g, Chinese cabbage 500g, cooked ham 30g, cooked chicken 30g, onion 200g, refined salt10g, red pepper 20g and cooked lard 400g.
Maodou zhuabing
Practice: fried paste method
Features: crispy and dry, delicious with soup.
Ingredients: fresh dried bean curd, pork belly and Ge Fen each150g, broth 500g, spinach leaf15g, ginger10g, refined salt 7.5g, sesame oil 250g (dosage 50g) and monosodium glutamate.
Guozi pancake
Practice: fried paste method
Features: crisp outside and soft inside, fragrant and delicious.
Ingredients: tender roe1000g, glutinous rice flour 300g, flour, pork belly, cooked chicken and shrimp each100g, water-soaked mushrooms 20g, ham 50g, 2 eggs 20g, soy sauce 20g, chopped green onion10g, cooked lard 20g, sesame seeds.
Huaifengsu pancake
Practice: fried paste method
Features: the skin is golden and crisp, and the filling is tender and delicious. It is a local snack in Huainan and Fengtai.
Ingredients: refined flour 1 000g, pork belly 250g, water mushroom 50g, shrimp skin15g, Chinese cabbage100g, black sesame 50g, egg1each, sugar and refined salt 5g, chopped green onion 65438.
Ruyi Juan
Practice: baking method
Features: the rolled slices are in a wishful shape, beautifully wrapped in yellow, delicious and delicious, which is a flavor snack in Huizhou area.
Ingredients: 500g of refined flour, lean pork 1 00g, 25g of cooked ham, 250g of green leaves, 5g of refined salt1.5g, eggs1piece, and 200g of cooked lard.
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Practice: fried paste method
Features: crispy skin, fresh and tender stuffing, with the aroma of bacon and shepherd's purse.
Ingredients: glutinous rice flour1000g, salted pork lean meat, xianglai and shrimp 200g each, shepherd's purse 400g, 5 pieces of tofu, chopped green onion and garlic 5g each, cooked lard 75g, sesame oil 25g and rapeseed oil 200g.