question 1: what are the specialties of Tunxi old street? Wang Yi picks wonton, hairy tofu, and sesame cakes. There are many such small shops in the old street.

Question 2: Where can I find delicious food in Tunxi? Go to the old street. Okay, just one place.

the first floor of the old street is a gourmet house. The first floor of the old street is a big meal or something, and the gourmet family is a snack belonging to Huangshan Mountain.

Local products. It seems that there is a local product seller opposite the gourmet family. It is full every day, and the name of the store has been forgotten. There is a large flow of people. You will know when you see it!

Question 3: What are some delicious restaurants in Tunxi, Huangshan? 5. The "Shuxiang Sichuan Cuisine" opposite Shangguanbao on Andong Road is very good.

Question 4: What are the delicious Huangshan specialties in Huangshan?

1. Huangshan specialty liquor: Huangshan pine series wine and Huangshan beer. When traveling to Huangshan, you must drink local specialty liquor. 2. Traditional craft: there are precious Huizhou ink and inkstone in Four Treasures of the Study, which have a long history and are famous at home and abroad; The treasures of folk art include four carvings of brick, stone, wood and bamboo, as well as Huizhou bonsai, printmaking and lacquer carving, as well as emerging Huizhou bamboo weaving and Yuzhu furniture, which are also unique. 3. Native products: mushrooms, ganoderma lucidum, bamboo shoots, loquat, kumquat, Sydney, tremella, kiwi, amber jujube, Huimo crisp, Huangshan sesame seed cake, inch candy, torreya grandis, dried snake, wild walnut and so on. 4. Famous Huangshan Tea: Huangshan tea is very good and cheap. Huangshan Mao Feng is the best tea in China and abroad. Its predecessor is Huangshan Yunwu Tea, and Huangshan Mao Feng belongs to Tangkou with the best taste. "Qihong", "Tunlu" and "Taiping Monkey Kui" are also representatives, and there are varieties of scented tea such as Zhulan and Jasmine developed in recent years. If you visit Huangshan in spring, you can catch up with new tea. Don't miss it.

Question 5: Are there any delicious specialties in Huangshan Mountain? Sweet distiller

Sweet distiller is made from the finest glutinous rice. In the streets and lanes of Huangshan city or market towns, people can often be seen carrying burdens to sell. At both ends of the burden are two stone drum-shaped bamboo baskets with glass in the middle of the covers, and bowls of rice wine are placed under the glass. There is also a pit in the middle of the rice wine, which is full of sweet wine juice.

The method of brewing wine is very particular, and there are two ways to eat it. Eat cold: eat a bowl in the hot summer, and your five viscera are cool; Hot eating: in winter, the fermented wine is boiled with golden amber dates or eggs, which tastes fragrant and sweet and makes people chill.

Laba tofu

yi county folk specialty, on the eighth day of the twelfth lunar month on the eve of the Spring Festival, every household has to sun-dry tofu, which is called "Laba tofu". The production method is to make tofu from fine small soybeans, cut them into round or square blocks, then smear salt water, dig a small hole in the middle of the upper part, put in a proper amount of vows, and slowly bake them in the mild sun in winter, so that the salt is gradually inhaled and the water is gradually dried, that is, Laba tofu is made.

Two-spice politically challenged bamboo shoots

Bamboo shoots are a rare delicacy in Anhui cuisine. Among all the bamboo shoots, politically challenged bamboo shoots are the most tender, but not fragrant enough. Adding sausages, mushrooms, etc. to make up for the shortage.

The method is to stew bamboo shoots with ham bones and fresh pork bones, and add sausages and mushrooms in the middle. When it is mature, remove the bone and put it on the plate. The dishes are in three colors: red (sausage), brown (mushroom) and milky yellow (bamboo shoots from the political mountains).

When bamboo shoots are roasted and braised, they are delicious, crisp and tender, with mixed fragrance of sausages, mushrooms and so on. They are seasonal dishes in Huangshan in spring.

Yipin Pot

A hot pot that is often eaten in winter in Huang Shanren. According to legend, this dish was created by Yu's wife, a product of Bi Qiang, the "four ministers" of shitai county in the Ming Dynasty.

once, the emperor suddenly visited Shangshufu. Besides delicacies, Mrs. Yu specially cooked a Huizhou home-cooked dish-hot pot. Unexpectedly, the emperor ate with relish and praised him endlessly. Later, when the emperor learned that the delicious hot pot was actually cooked by Mrs. Yu herself, he said that it was still a "one-pot"! The name of the dish is final.

The cooking of "Yipin Pot" is exquisite. In the hot pot, the bottom of the pot is covered with dried bamboo shoots, the second layer is covered with a piece of meat, the third layer is white tofu or fried tofu, the fourth layer is meatballs, and the fifth layer is covered with vermicelli, decorated with spinach or day lily, added with seasoning and appropriate amount of water, and then cooked with slow fire.

this dish has a strong local flavor, thick and fresh taste, and is attractive to the appetite.

Pickled fresh mandarin fish

The method is unique, and it is delicious when eaten. According to legend, more than 2 years ago, fishmongers along the Yangtze River shipped mandarin fish in wooden barrels to Huizhou mountainous areas. On the way, in order to prevent fresh fish from deteriorating, a layer of fish was sprinkled with a layer of light salt water, which was often turned up and down, so it arrived in Tunxi and other places in seven or eight days. At this time, the gills of the fish are still red, the scales are not peeled off, and the quality has not changed, but the epidermis exudes a special smell that seems smelly but not smelly. However, after washing, it is slightly fried in hot oil and cooked with a small fire. Instead of having no peculiar smell, it is delicious and has become a well-known delicacy.

The specific method is: fresh mandarin fish is pickled with light salt water at room temperature of about 25 degrees, and after six or seven days, the fish body will give off a smelly but non-smelly smell. Then fry it in an oil pan, add pork slices, bamboo shoots and braise in soy sauce with low fire until the soup is concentrated. This dish is delicious, the fish is crisp and rotten, and it is very delicious.

stir-fried bracken

bracken is a common wild vegetable in Huangshan Mountain. It grows on the hills, looks like thin bamboo shoots, is purple-black, and is picked in spring. Pteridium aquilinum is very rich in nutrition, including vitamin C, crude protein, crude fiber and a small amount of calcium, phosphorus and other substances.

Eating fresh bracken has the functions of clearing away heat and toxic materials, promoting blood circulation to relieve pain, preventing cancer and strengthening the body.

When making, clean the fresh bracken, cut it into small pieces, and fry it with vegetable oil and seasoning. Its taste is fragrant, delicious and smooth.

tofu with tiger skin hair

Huangshan traditional dish. Because of the artificial fermentation of tofu, a layer of white fuzz (white hyphae) grows on its surface. During the fermentation, protein is decomposed into various amino acids, which is more delicious than ordinary tofu.

"Tiger skin hairy tofu" is named after the fur is striped with tiger skin after being fried in a kang.

according to legend, Zhu Yuanzhang was defeated in Huizhou once, and fled to Xiuning area. His stomach was hungry, so he ordered his followers to look for food everywhere. One of them searched the haystack for several pieces of tofu hidden here by the fleeing people, but it had fermented long hair. Because there was nothing else, his followers had to bake it on charcoal for Zhu Yuanzhang to eat. Unexpectedly, tofu tastes delicious, and Zhu Yuanzhang was very happy to eat it. After turning defeat into victory, he ordered the army chefs to make hairy tofu to reward the three armies, and "hairy tofu" was handed down in Huizhou.

the method is: first, put the "hairy tofu" into the pot and fry it until it is yellow on both sides, then add seasoning and stew it, and dip it in Chili sauce when eating.

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Question 6: What are the delicious local specialties in Tunxi, Huangshan? Then there are some dishes related to bamboo shoots. When it comes to snacks, Wang Yi picks chaos and cakes.

Question 7: Huangshan, Anhui ... Where is delicious and fun in Tunxi ... What is the most authentic snack in the snack street? It is the snack Tunxi Old Street that everyone in Tunxi knows.

question 8: stinky mandarin fish in Huangshan, a special snack in Tunxi old street, is also called "pickled mandarin fish", which means smelly in Huizhou dialect. Huangshan "smelly mandarin fish" smells smelly and tastes fragrant, which not only keeps the original flavor of mandarin fish, but also keeps the meat mellow and tasty. At the same time, the bone spurs are separated from the fish and the meat is lumpy. This dish has a history of more than 2 years, and the key lies in its particularity. The pickled mandarin fish smells "smelly" before cooking, and the cooked mandarin fish tastes fragrant, which is in sharp contrast, making it one of the classics of Anhui cuisine. After cooking, this dish is characterized by its fresh flavor, crisp fish and special fragrance. Xiusao Tart Xiusao Tart is a famous traditional snack in Huizhou (Huangshan City), which originated from Jixi County and Shexian County in ancient Huizhou. As early as the Tang Dynasty, Huizhou people would take tarts as dry food when they traveled far away. By the Ming and Qing Dynasties, tarts had become an essential food for Huizhou people. Xiusao Tart has developed from only a few traditional fillings, such as Toona sinensis, shredded radish, bamboo shoots and dried prunes, to the present meat sauce, Sophora japonica, black sesame, bean paste, peanuts and seasonal vegetables, which are both salty and sweet, and mixed with meat and vegetables. In 21, Xiu Sao Ta was shot and reported by CCTV, Anhui TV, Huangshan TV and Taiwan Province TV. In 211, it was successfully declared as the intangible cultural heritage of Huangshan City, and Xiusaotan was the designated inheritor. In 212, Xiu Sao Ta Dian was awarded "Famous Snack Shop in Anhui Province" by Anhui Cuisine Association. Huangshan sesame seed cake Huangshan sesame seed cake, also known as "crab shell yellow sesame seed cake" and stove cake, is a special snack in Huizhou. Huangshan sesame seed cake is made of fine flour, clean fat meat, dried prunes, sesame seeds, refined salt and rapeseed oil by hand, and is made by more than 1 processes, such as soaking noodles, kneading noodles, kneading, picking blanks, making skins, filling, closing, rolling cakes, brushing, spreading hemp and baking. Because it is baked by charcoal fire, it is shaped like a crab's back shell and colored like crab yellow, so it is named.

question 9: what's delicious in Huangshan? There are a lot of delicious foods in Huangshan, especially recommended ones are:

rotten salmon

hairy tofu

crab shell yellow (Huangshan sesame seed cake)

stone chicken

bracken

yipin pot

Laba tofu

hibiscus cake

sweet wine

Ask Zheng Shan bamboo shoots

Above is Huangshan Mountain.

question 1: what's delicious in Huangshan? Wu Yidan on Tunxi Old Street in Huangshan City is chaotic, and there is a good one selling Huangshan biscuits, which are delicious, or indulge in snacks. Huangshan hairy tofu opposite Huangshan Railway Station is good.