My hometown is Anhui, and I was born in this beautiful city. I am deeply honored to grow up eating the delicious food here. I am fascinated by the delicious food here, not only because of its delicious taste, but also because of the beautiful story behind it and their beautiful names. You may not know much about Anhui. Let me reveal it for you one by one.

Qinlan braised goose is a specialty of Qinlan Town, Tianchang City, Anhui Province, and it is said that its history has been over a hundred years. It is another touching story. It is said that in the Song Dynasty, except for a great official Zhu, he became an assistant minister of the Ministry of Industry. He and his concubine had a son, but somehow, when the son was young, the concubine was abandoned. When his son grows up, he misses his mother. He thinks of the three years he spent with his mother and the scene when they herded geese together. His teacher painstakingly studied the cooked goose in brine, but he didn't expect his appetite to increase greatly, so he decided to abandon his official position and find his mother, and finally lived with her.

Pot dishes originated in Weishan Lake area at the junction of northern Jiangsu and southern Shandong. Once upon a time, fishermen beat fishermen on Weishan Lake. Because of the bad conditions on the boat, it was very difficult to survive. So the fishermen took a stove from the boat, cast a pot on it, and then pasted cakes on it, which led to the practice of pot dishes.

There is also a dish in Anhui called Bao Gong Yu, formerly known as Red Crispy Bao He Crucian Carp, which is a traditional Chinese dish in Hefei, Anhui Province. It is a cold dish. Because it is based on a squid named Black Back in Bao He, people will think of Bao Gong when they see it, so they give it this name. This dish is usually made of squid, lotus root, rock sugar and other ingredients. Cook it in a wok, and then use sesame after the wok is cold.