Dried moss of Yimen

Origin: Guoyang, Anhui, China.

History: According to legend, it was created in a village called "Zhang Xiu House" 300 years ago, so it was originally named "Xiulou Tegan". It is also called "Temple Collection" because Yimen Collection is called "Temple Collection". After the dried moss is made, it is generally packaged and shipped to various places for sale. After the package is opened, it is fragrant and fragrant, so it is called "coriander" by merchants in Huguang and Hong Kong. This dried moss has a unique flavor and people regard it as a treasure. During the Qianlong period of the Qing Dynasty (A.D. 1736- 1795), it was offered to the emperor as a tribute.

Features: Dried moss is made by peeling and drying the stems of autumn moss in Yimenji area of Guoyang County, which has the characteristics of delicate fragrance and crispness. Preparation: firstly, take out a proper amount of dried moss, soak it in warm water for two hours, then cut it into two-fingered pieces, and mix it with dried shrimp, shredded ginger, pepper and salt for salty mixing; Add sugar for sweet mixing. Especially in the cold weather, a green and crisp cold dish, dried moss, appears on the dining table, which will suddenly make people feel full of spring. Technology: the dried moss should be cut and dried immediately after harvest. Cutting and drying is the key to the production of dried moss, and it should go through the processes of removing leaves, peeling, slicing and drying. Cutting requirements: the knife is straight, the thickness and length of the moss are consistent, and one end of the root is still connected, which is convenient for drying. Most of the moisture in the moss slices evaporates, and after wilting, they can be put on the market for sale.

Wuhu sesame coriander

Origin: Wuhu, Anhui, China.

Features: Sesame coriander, also known as "Five Coriander", is made of tall Chinese cabbage with long stalks, short leaves, strong and tender trees, with appropriate amount of fine salt, spiced powder, chopped garlic cloves, pepper powder, fried black sesame seeds, cooked vegetable oil and a little preservative. It has been dried, cleaned, cut, dehydrated, salted, seasoned and sealed by the traditional process. Technology: The sauce-making method of Wuhu sesame coriander is exquisite and simple, and basically follows the technology formed in the middle of Qing Dynasty. According to the Qing Dynasty Li Huanan's "Wake Up the Garden Record", it was recorded that the pickling method of this dish at that time was: 624 yuan for each ten Jin of vegetables with fine salt. First, spread the vegetables one by one, shred the thick part of the club head or cut them into inches, dry them in the sun until six or seven minutes, and add salt. Knead until it is very weak, add pepper, fennel and shredded tangerine peel, mix well, put it in the jar, and plug the mouth with grass very tightly, so as not to make it discouraged. After hiding and lying back, you can eat it in January.

Cucumber wrapped in Suixi sauce (Chinese dish)

Origin: Suixi, Anhui, China.

History: Suixi pickled melon was first created in Tongzhi period of Qing Dynasty, with a production history of 120 years.

Features: Sweet, salty, sour, spicy and fragrant dishes are filled in the fragrant and delicious sauce-wrapped melon core. It tastes rich in sauce, crisp and refreshing, and has a unique flavor. Technology: The melon wrapped in Suixi sauce is exquisite in material selection, fine in production and unique in flavor. Yuanchangzhai Sauce Factory uses local high-quality bagged melons as raw materials. This melon is drum-shaped, green and yellow in color, moist and plump, and each melon is required to weigh 500 grams to 750 grams. It should be picked and processed with it, and it is not allowed to stay overnight to ensure freshness. When making, firstly, the stalk of the wrapped melon is cut in a round cover shape, and the pulp of the melon is removed, and then the melon shell is amber through the processes of primary pickling, sun exposure, sauce making and the like; Then, high-quality almonds, peanuts, cucumbers, melons, beans, moss, kohlrabi, ginger, cornus Cervi, dried tangerine peel, etc. are selected as ingredients, which are chopped into stuffing after being sauced, and filled in the pickled melon shell. Finally, the previously cut round melon skin cover is covered again and tied into the shape of the original fresh-packed melon, which is the finished product. Manufacturer: China Anhui Yuanchangzhai Sauce Factory.

Wuhu sufu

Origin: Wuhu, Anhui, China.

Variety: Red Square, Green Square, Bad Square, etc., each with its own flavor. Red yeast was added to the red bean curd, which was bright, salty, spicy and mellow. When yellow alcohol is added to the fermented bean curd, its color is milky white, and it has a strong compound fragrance of fermented bean curd and amino acids. Qingfang sufu is blue and white in color, with strange fragrance in its odor, which is very delicious. The newly created sweet-scented osmanthus fermented bean curd, sesame fermented bean curd and multi-flavor fermented bean curd all have special flavors.

Features: Wuhu sufu has neat block shape, bright color, rich fragrance, delicious taste and long aftertaste.

Efficacy: Osmanthus fragrans fermented bean curd is fragrant, with the effects of resolving phlegm and removing blood stasis, warming stomach and relieving pain; Sesame fermented bean curd is fragrant and delicious, which can tonify the body, resist diseases and prolong life; Multi-flavor sufu has a variety of flavors, such as salty, sweet, sour, spicy, hemp and fragrant, which are quite popular among consumers. Technology: First, cut the tofu into small cubes, press off some water, put it in an indoor bamboo cage, sprinkle with artificially cultivated and purified Mucor seeds, cover it with heat preservation and let it ferment. When the tofu pieces are moldy and the white fluff on the rotten surface grows to two or three centimeters thick, put them into the jar, add auxiliary materials, and pour in the prepared salt water (20 grams of salt per 100 milliliters of water) for soaking. The salt water is appropriate to submerge the top tofu pieces by one or two centimeters. Then seal the jar mouth with wet mud, let it melt the pili, continue the fermentation, promote the further decomposition of soybean protein into amino acids, and make the fresh flavor juice of auxiliary materials penetrate into the fermented bean curd block. After a few months, it matured into fermented bean curd. The longer the fermentation period, the better the quality and the more delicious the taste. When filling the jar, different auxiliary materials were added to make fermented bean curd with various flavors.

Hu Yumei broad bean Chili sauce

Origin: Anqing, Anhui, China.

History: Hu Yumei broad bean hot sauce has been produced for more than 100 years. According to historical records, in the tenth year of Daoguang reign in Qing Dynasty (A.D. 1830), Hu Zhaoxiang, a sauce vendor in Huizhou, entered Anqing City with a pair of sauce jars and partnered with his uncle Gan to open a "Simei Sauce Garden" in Nanzhuangling, outside the north gate of Anqing. In the second year of Xianfeng in Qing Dynasty (A.D. 1852), Hu Zhaoxiang's eldest son Chang Ling and his second son Chang Jie inherited his father's business and made Yuan jar sauce, soy sauce and sesame oil for sale, which was the prototype of "Hu Yumei". In the second year of Tongzhi in Qing Dynasty (A.D. 1863), the Hu family opened the "Hu Yumei Sauce Garden" in Sipailou of Anqing Commercial Center. Vicia faba Chili sauce was originally a specialty of Sichuan, and it was produced almost everywhere in central and eastern Sichuan, especially Pixian watercress and Chongqing's Golden Hook watercress. Hu Jiaming sent people to Sichuan three times to learn the production technology of Sichuan sauce, and then creatively produced broad bean spicy sauce with its own unique flavor, which originated from Sichuan sauce and was different from Sichuan sauce according to the tastes of people in the lower reaches of the Yangtze River. After decades of bleak management, before the Revolution of 1911, a rising star named "Huyumei" broad bean hot sauce with Zhenfeng Pagoda as its trademark squeezed into the ranks of famous products. It was neck and neck with Sichuan Chongqing bean paste with the trademark of "Mountain City" at that time, and it was famous for a while. Features: The finished Hu Yumei broad bean hot sauce is bright crimson, delicious, slightly sweet and slightly spicy, and full of nutrition. Efficacy: It can stimulate appetite and help digestion. It is an ideal side dish and condiment. Technology: When selecting raw materials, broad beans must be the best with full grain and color. Red peppers should be bright red and fat, with thick meat and more sugar, and less spicy. Ningbo green soy sauce koji essence was selected as the seed koji. Fujian Gutian Monascus is used for monascus. The production process is as follows: soaking beans, shelling, bleaching beans, steaming beans, mixing noodles and seed koji, koji making, late fermentation, adding Chili sauce, and storing for a certain period of time, which is the finished product. Awards: From 19 10 to 1929, Hu Yumei Broad Bean and Hot Sauce successively participated in Panama International Commodities Fair, Hankou Nanyang Commodities Exhibition, Anqing Anhui Commodities Exhibition and Shanghai West Lake Expo, and won nine silver and bronze medals.

Jingting green snow

Produced in Jingting Mountain, it has a long history and unique quality. It is a treasure in Ming and Qing Dynasties.

Qinyu

Qinxi in Jingxian County is rich in qinyu, which has a unique flavor, and was called a "tribute" in ancient times. Up to now, local people are still refined and listed according to traditional techniques in the rich season. It is a treasure of tea.

kudzu (vine)

Pueraria lobata can be used for starch and medicine, and it has sweating and antipyretic effects.

Rui (jade) jujube

Shuang Ren jujube, with large fruit, thick meat, thin skin, small core and Shuang Ren, is sweet and tender, and has certain medicinal value.

hickory

It is produced in Ningguo City, the "hometown of hickory in China" and "hometown of Yuanzhu in China". Its shell is firm and the meat is crisp, its flavor is rich and its nutrition is very nourishing.

Anhui famous specialty. Mainly produced in the deep mountain valley with an altitude of 350-700 meters in Qian County. Torreya grandis is a rare native product in China, mainly distributed in southern Anhui and western Zhejiang, and the products of Qianxian County are the most famous in the mountainous areas of southern Anhui. Its variety resources are extremely rich, ranking first in the country. Common varieties are small round torreya, round torreya, wood torreya, millet torreya, long torreya, tendon-twisted torreya and so on. In addition, there are many excellent orphan varieties, among which the product of a "monk's tree" in Jiaxi Village has been a tribute in history. Torreya grandis is rich in oil and protein. After frying, it is crispy and delicious, which is loved by people and has high commodity value. Cold pressed torreya oil is light yellow and is a famous edible oil. As a medicine, torreya grandis has the effects of moistening lung, resolving phlegm, relieving cough, eliminating hemorrhoids and expelling worms.

The famous inkstone in Shexian county, the rice paper in Jingxian county, and the fragrant ink in Huizhou,

Qimen's famous porcelain, Xuancheng's xuanbi, Jixi's silk,

Keywords Cao Suogong Yu Mo, Ganoderma lucidum in Tianzhu Mountain, Gastrodia elata in Jinzhai,

Gongju in Shexian, clay figurine in Yingshang, paper-cut in Fuyang,

Keywords Hefei real hair embroidery, Liu Mazi scissors, Shexian brick stone carving,

Pomegranate in Huaiyuan, strange stone in Lingbi, yi county ancient emblem embroidery,

Keywords Hu Kaiwen Mo Ding, Yuexi mulberry paper, the first ceramics,

Iron painting in Wuhu, Buddha statue in Jiuhua Mountain, Ganoderma lucidum in Nanxi Town,

Qihong in Qimen, Ginger in Linquan, Sydney in Huizhou,

Keywords Xiuning bamboo and wood ware, Mengcheng beef, Xin 'an sesame candy,

Keywords Bozhou Gujinggong, Huaibei Kouzi wine, Guzhen peanut,

Huangshixi famous tea, dried salted duck in Lai 'an, poria cocos in Dabie Mountain,

Shitai tianfang tea, dried moss in Guoyang, Yunjian tea in the east,

Orchids in Shucheng, small flower tea in Tongcheng, vegetarian food in Langya Temple,

Keywords Shitai Yunwu Tea, Tunxi rotten salmon, Anqing Xuemu Painting,

Keywords Wuhu peony bark, Fengyang phoenix painting, Huizhou stinky tofu,

Keywords Huainan fire pyrography, Zongyang daylily, Huizhou eight bowls and eight,

Tunxi fried meatballs, green tea in western Anhui, Wuzao in Ningguo,

Hemp in Subu, Toona sinensis buds in Taihe, a comfortable mat in the buried hill,

Dingyuan bridge tail, Xuanzhou Xuanpapaya, Wuhu Cinnamomum camphora,

Keywords Tianzhu mountain medicine, Chaohu shrimp, Banqiao straw mat,

Dry salted duck, vanilla in Shouzhou, yellow bud in Huoshan,

Caishiji dried tea, Chuxian Gongju tea, Langya crisp sugar,

Keywords Jinzhai dried duck eggs, Chaohu Yudai cake, Xiaoxian grape,

Fanchang pickles are good, Jiuhuashan vegetarian restaurant, Dangshan crisp pear,

Keywords Juecai in Yuexi County, Anhui Cuisine Gang in Jixi County, iron pot in Fengtai County,

Bamboo carving in Jingxian, silk dates in Tongcheng, dried bamboo shoots in Ningguo,

Keywords wickerwork in Huoqiu, traditional Chinese medicine in Bozhou, Lixin nylon net,

Shuidong's candied dates, Xiaoxian's wines and Makeng's mushrooms,

Gegen grass in the east, chestnut in Guangde, tobacco in Bozhou,

Myrica rubra in Fudai, peacock in Xiuning, strawberry in Changfeng,

Torreya grandis in yi county, Bai suan duo in Lu 'an, Chu Gong Ju in Chuzhou,

Cherry in Taihe, bamboo shoots in Xiuning, bright mung beans,

Peanut in Feidong, persimmon in Linquan, Huaiwang fish in Fengtai,

Deer in Guichi, honey in Lujiang, mandarin fish in Jinzhai,

Mingguang's special song, Fuyang's leather silk, Huangshan's stone ear,

Cut cakes in Hefei, paulownia in Lixin, beef in Mengcheng,

Dendrobium in Huoshan and Paeonia lactiflora in Bozhou.

Huoshan root pile bonsai, Jinzhai push lacquer ware, Guangde bamboo root carving, Xuancheng hickory,

Whitebait in Wabu Lake, kiwi fruit in Huangshan Mountain, water celery in Tongcheng, and pine sticks in Xiuning,

Funan Liansi Radish, Yingzhou Red Cherry, Shexian Jinzhu Gongju, Tianzhu Mountain Zhaner Cake.

Buried hill's steak, Tongcheng's Mafeng cake, Shouxian's rescue, Anqing Jiangmao dumplings.

Hu Yumei broad bean sauce, Huangshan pine nut cake, Tongling thin-skinned ginger, Xiuning county's pine nut,

Rose crisp in Jixi, plaster of Yu Liangqing, lotus root in Xuehu, Hefei sesame cake baking cake,

Maanshan silk floss painting, the first ancient painted pottery, the fish lotus root in Baohe, and the roast chicken in Fuliji,

Hanging pots in Tiantangzhai, tofu in Bagongshan, jujube in Tongcheng County, and spiced beef in Anqing,

The three treasures of Sixi, Fat King Fish in Fengtai County, Amber Jujube in Shexian County and Suzhaoli in Bozhou,

Tribute grape in Xiaoxian, green peony in Huangyinkeng, kiwi fruit in dongzhi county, moutan bark in Xishan, Tongling,

Long jujube in Hengshan town, silver hook stone ear in Huangshan mountain, snow jujube in Susong pavilion, crab in Wuhetuo lake,

Fuyang jade agate, Wuhu Qingshui water water chestnut, langxi water pepper, Funan Huanggang wickerwork,

High-yield mint in Linquan, Cuiwei tea in Guichi, bamboo candied dates in Yingkeng and pecans in Ningguo,

Pillow buns in Fuyang, garlic in Bozhou Guantang, delicious game in Qiyun Mountain, whitebait pearls in Chaohu Lake,

Pear crisp in Dangshan county, silver carp in Wanfo lake, honey in Chuzhou city, Xiaojiaqiao cake crisp,

Ice ginger in Jiuhua Mountain, green onion in Huangling District, Ruikui grass in langxi, and the best fried green in Shexian County,

The melon slices in Lu 'an are good, the best in Huangshan, Mao Feng, winter melon seeds in Wuhu, and green peony tea in Huangshan.

Huoshan Xiaoxian Spring Tea, Bozhou Guantang Garlic, Huaiyuan Asparagus, Tongling Baiji Dolphin,

Monkey Kui tea in Tunxi, spinning cotton and linen in Tongling, Xuan pen and Xuan paper in Jingxian county, and kumquat in Shexian county are big.

Eriocheir sinensis in Liulang, sweet nectar cake in Tianchang, dehydrated garlic and ginger in Xingtang,

Wuwei gauze lamp is exquisite in craftsmanship, Fengyang royal liquor is famous, and Hefei Xiaoliu melon seeds are fragrant.

Wuhu fool melon seeds Jing, Xuanzhou chestnut is big, Shucheng tribute to Beijing,

Huoqiu wickerwork is full of cities, there are many ganoderma lucidum in Nanxi town, and the dry taste of Xingang tea is strong.

The garlic in Tongcheng is bright red, and the Mozi crisp in Anqing is famous, which is always available to pickles in Jingxian county.

Buddhist tea in Mingjiao Temple, Yunwu tea in Huangshan Mountain, Dafang tea in Shexian County,

Jingxian county yongxi huoqing tea. There are many copper mines in Tongguan Mountain.

Tiger skin tofu in Xiuning, Baiyao yellow bud in Qiyun Mountain, Yucai pickles in Jingxian County,

Huangshan green peony tea in Shexian county, pickled mandarin fish in Tunxi city, Bozhou giant Gongju iced tea,

Tiger skin kumquat eggs in Hefei, loquat in Zhangtan and Santan in Shexian County, and Dingxuegong cake in Huaining County,

Anhui Qihongtun Green Tea, Guoyang Blast Furnace Daqu Liquor, Huangshan Super Mao Feng Tea,

Linquan washed sesame and garlic slices, Bozhou pierced carrots, and Tangmo apricot trees are not old for thousands of years.

Qiyunshan fungus stone chicken name.