Luzhou snacks (Hefei was called Luzhou in ancient times) are rich in local characteristics. Like Luzhou cuisine, they occupy a considerable position in the treasure house of Anhui cooking skills.

In history, Luzhou was an ancient battlefield during the Three Kingdoms and Eastern Jin Dynasties. It was located between the Jianghuai River and the north entrance of Chaohu Lake. It was established in the Ming and Qing Dynasties and governed Lujiang, Chaohu and other places. After liberation, it became the capital of Anhui Province and became the province's political, economic, and

Cultural and transportation center.

Favorable political and geographical conditions enable her to adopt the names of snacks from all over the province and inherit the essence of ancient Luzhou snacks, making her eclectic and colorful.

After the victory of the Anti-Japanese War, the provincial capital was moved to Hefei, and snacks developed greatly.

At that time, snack vendors accounted for about 70% of the food and beverage market. Except for a few shops, most of them set up stalls and bought them in the alleys. They served fried stinky dumplings, salt tea dumplings, sugar-fried sesame seeds, mung bean dumplings, pumpkin cakes, and wontons.

There are many varieties, such as sugar dumplings, leek boxes, etc.

Some shops are good at management and have exquisite production skills, and they have become famous, such as "Liu Hongsheng" for chicken soup noodles, wonton dumplings, mushroom chicken dumplings, "Wu Hongfa" for chicken blood paste; Changchunyuan's rice noodles and meat; "Xiao Nanyuan" for its chicken blood paste;

Rice dumplings with fermented rice and egg buns; crab roe soup dumplings at "Guanghan Palace"; five-flavored dumplings at "Wuweizhai"; dry dumplings at "Dayalou"; Laba porridge at Mingjiao Temple; potsticker dumplings at "Happy Forest"; "Fuxingyuan"

"The fried pancakes, toad cakes, and shepherd's purse garden.

There are also some teahouses such as Wanhualou, "Fo Zhaolou", and "Huibinlou" that have small flower lion heads, siomai, four-color steamed buns, crown dumplings, and leek spring rolls, all of which are also quite distinctive.

After some store snacks become famous, other stores imitate and compete with them, such as Du Hongsheng, Sai Hongsheng, etc.

After the founding of the People's Republic of China, with the care of the party and the government, Luzhou snacks, on the basis of inheriting the tradition, innovated and created many new varieties, making the ancient Luzhou snacks shine with the light of youth.

The variety, flavor and food customs of Luzhou snacks are different from those in the north and south. There is a jingle: "hemp cake, jade belt cake, inch gold, 100 cuts, Jiabao cake, knife noodles, wonton dumplings, dry dumplings, oily fragrance, small steamed buns, dragon lantern festival seeds"

Wrapped in fried dough sticks".

The first two sentences are about Luzhou cakes, and the last two sentences are about Luzhou snacks.

These snacks are not as "punchy" as in the north, nor are they as sweet as in the south. They are all moderately sweet and salty, and pay attention to the freshness and fragrance.

The food custom of "Dragon lantern festival seeds wrapped with fried dough sticks" is very common, just like the northern pancakes wrapped with green onions and the Soviet Union's beef roasted with potatoes, they are inseparable.

The dragon lantern festival seeds are fragrant but dry when eaten alone, and the deep-fried dough sticks are glutinous but greasy when eaten alone. The fried dough sticks wrapped in the dragon lantern festival seeds borrow the flavors from each other, making them sweet, oily and very delicious.

Noodles have always ranked first among Luzhou snacks. They are not only exquisitely made, but also come in many varieties.

For example, dumplings include mushroom and chicken dumplings, wonton dumplings, water dumplings, dry dumplings, rice dumplings, pot-sticker dumplings, egg-fried pot-sticker dumplings, etc., each with its own characteristics and different tastes.

In addition, dishes such as Luyang soup dumplings, small knife noodles, Arhat navel, fresh meat sesame balls, small flower lion heads, egg chrysalis cakes, etc. are also outstanding.

For example, "Arhat navel" is like the navel of Arhat. It is milky white in color and has multiple layers of crisp flowers. The middle is a rapid whirlpool and is concave layer by layer, like a coil of gold wire. The texture is refreshing and the shape is unique. The oil is heavy but not greasy.

A variety of fruity spices, perfect as snacks for banquets and as gifts for relatives and friends.

Luzhou's snacks are delicious and popular, which is directly related to the chef's skills. The snacks are carefully made and have many processes. If they are careless, they will become deformed and taste bad. Therefore, the application of skills is very important.

The main techniques for making Luzhou snacks include steaming, frying, pan-frying, baking, pasting, and baking, which include rolling, stretching, wrapping, rolling, cutting, pinching and other processing techniques.

For example, "Winter Mushroom Chicken Dumplings" requires more than a dozen processes such as stuffing, soup making, dough mixing, strip making, skin stretching, stuffing, cooking, bowling, and ingredients. If any process is sloppy, there will be no "

The effect of the fragrant mushrooms, fresh chicken soup, thin dumpling wrappers and tender fillings.

The characteristics of Luzhou snacks are also reflected in the strict production of fillings and the control of oil temperature.

When making fillings, pay attention to freshness, tenderness and fragrance. For example, in "Luyang soup dumplings", the filling materials must be 30% fat and 70% lean. Add jelly skin to make the fillings, so that the soup is fresh and tender. Tofu is used for dumplings, rice dumplings and tofu cakes.

The stuffing is prepared with dry ingredients, soft and fragrant.

"Shepherd's purse garden" and "leek box" pay attention to using leeks and shepherd's purse to prepare the filling, which is fragrant and delicious.

In terms of oil temperature control, such as "Arhat Navel", the oil temperature should always be 50%. If the oil temperature is too high or too low, it will be uncomfortable.

For "Small Flower Lion Head", put 50% oil in the pan and gradually heat it up until it is mature and crispy, and can be broken into pieces as soon as you pat it.

With the improvement of people's living standards, people's requirements for snack varieties are getting higher and higher. Many Luzhou snack stores have some well-known varieties.

For example, today’s Luzhou Restaurant’s glutinous rice oil fragrance, small flower lion head, Luzhou soup dumplings, as well as the unique egg-cut pot stickers and fresh meat sesame balls.

The egg-fried pot stickers are first steamed and then fried. There are eight dumplings and one egg. The eggs are fried into one piece with the dumplings. They are golden and brilliant, with soft and chewy skin and tender and delicious filling. The "fresh meat sesame balls" are plump on the outside and hollow on the inside. The meat filling is

The stuffing in Lihuang rolls loudly and has a strong flavor.

The "Duck Fat Shaobing" of Luzhou Roast Duck Restaurant is golden, plump, crispy and full of creativity.

Guangming Restaurant's "egg pancake" is oily, crispy and fragrant. Put the noodles mixed with water in a pan and lightly fry them on both sides. Open one side and press in the mixed eggs.

The eggs are freshly beaten and fried in front of you, which is very elegant.

Jiushiyuan's chicken oil steamed dumplings are filled with chicken oil and steamed. They are tender and delicious.