Other famous snacks are:
Crab shell yellow
Jujube paste shortcake
Pan-Fried Mantou
Steamed cold noodles
Plain Noodle Soup
Leishayuan
Lard and Baiguo muffin
Youfu sparerib rice cake
Fresh meat Maoerduo
Snail
Gao Qiao muffin
Chenghuangmiao pear candy
Cream spiced beans
References:
/ShangHaiFengWei/index.htm
crisp candy
Crispy candy has been a traditional famous product since the Southern Song Dynasty.
It is made of fried sesame powder and sugar, wrapped in a Zhang Xiaohong paper into a rectangle, and printed with the store's signboard on the little red paper, which is sweet and soft. The high-quality products in crisp candy are called "Top Crisp". Dingshi Crisp is made of shelled white sesame and white sugar, with a small amount of flour or rice flour and maltose. The finished product is yellow in white, grabbed into pieces, lifted into strips, sweet and crisp in mouth, full of fragrance, non-stick to teeth and paper, suitable for all ages.
According to Huizhou custom, during the Chinese New Year, every family treats guests with little red paper wrapped in sugar in a fruit box. When visiting relatives, they must send crisp candy. Huizhou folk proverb says, "Don't come into the hall without crisp candy in the New Year".
beans flavoured with aniseed
Anise bean was originally a common "idle food" among Shaoxing people. Because of its low price and good quality, it is economical and practical, and it is gradually used as a regular "wine blank" in urban and rural hotels in the four seasons. Children and women are also willing to spend a little change to eat their fill. Therefore, teahouses and stalls are also happy with this small-scale operation, and gradually become a local specialty with strong local flavor.
Because Lu Xun wrote an interesting plot about fennel in Kong Yiji, fennel became famous at home and abroad with the spread of the novel. Most travelers who come to Lu Xun's hometown will admire the nearby Xianheng Hotel, personally taste fennel beans and Shaoxing wine, experience the life in Kong Yiji in those days, appreciate the quaint folk customs of Yue County, and take a few small bags of fennel beans as gifts to relatives and friends when they leave. The daily sales volume of fennel beans in Guang Xianheng Hotel is more than 300 kilograms.
The skin of fennel bean is wrinkled and blue-yellow, and the bean meat is cooked but not rotten, soft and not rotten. It is full of saliva when chewed, fragrant, salty and fresh, with a slightly sweet aftertaste. People believe that fennel beans "warm the stomach when they are eaten", and the more they are chewed, the more delicious they are. Therefore, there is a folk song that "fennel beans cooked in cinnamon are modest and prosperous with good soy sauce, and green beans are brought by Cao E, so Dongguan invites them to cook their hands, chew hard and correct them, and eat glutinous and soft in their mouths".
Anise beans are made from dried broad beans, and the bad beans that are discolored and moth-eaten are picked out and soaked in water to drain. Add an appropriate amount of water to the pot and cook for about 15 minutes with a sharp fire. Open the pot cover, and see that the periphery of the bean skin is wrinkled and concave in the middle, immediately add fennel, cinnamon, salt (soy sauce for traditional commodities) and edible kaempferol, then cook slowly with slow fire to make the seasoning penetrate into the bean meat from the epidermis, and after the water is basically boiled, remove the cover from the fire and cool it.