Sweet wine is made of the best glutinous rice. In the streets or market towns of Huangshan City, people can often be seen carrying burdens to sell things. At both ends of the burden are two stone drum-shaped bamboo baskets, with glass in the middle of the lid and bowls of rice wine under the glass. There is also a pit in the middle of the rice wine, which is full of sweet wine juice.
The practice of making wine is very particular, and there are two ways to eat it. Eat cold: eat a bowl in hot summer, and the five internal organs are cool; Hot food: In winter, wine will be cooked with golden amber dates or eggs, which will be fragrant, sweet and cold.
Laba tofu
Yixian folk specialty, on the eve of the Spring Festival on the eighth day of the twelfth lunar month, every household has to bake tofu, which is called "Laba tofu" by the people. The production method is to make tofu with good 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 bake them slowly in the mild sunshine in winter, so that the salt is gradually inhaled and the water is gradually dried, thus making Laba tofu.
Liang Wen Xiang Zheng shan bamboo shoots
Bamboo shoots are a rare delicacy in Anhui cuisine. Among all bamboo shoots, Wenzhengshan bamboo shoots are the most tender, but not fragrant enough. Adding sausages, mushrooms and other spices can make up for the deficiency.
Its method is to add ham bones and fresh pig bones to bamboo shoots, and add sausages and mushrooms in the middle. When it is mature, take out the bone and put it on a plate. There are three colors of dishes: red (sausage), brown (mushroom) and milky yellow (bamboo shoots on the political mountain).
When bamboo shoots are stewed, they are delicious, crisp and tender, and have a mixed flavor of sausage and mushrooms. They are seasonal dishes in Huangshan Mountain in spring.
covered tureen
Huang Shanren often eats hot pot in winter. According to legend, this dish was created by the wife of Bi Qiang, the "four ministers" of shitai county in the Ming Dynasty.
Once, the emperor suddenly visited Shangshufu. In addition to delicious food, Mrs. Yu also specially made a Huizhou home-cooked dish-hot pot. Unexpectedly, the emperor ate with relish and praised him. Later, when the emperor learned that the delicious hot pot was actually cooked by Mrs. Yu herself, he said it was still "a pot of porridge"! The name of this dish is final.
The cooking of "Yipin Pot" is more particular. In a 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, with seasoning and appropriate amount of water, and then cooked with slow fire.
This dish has a strong local flavor, strong and fresh taste, which is very attractive to appetite.
Pickled fresh mandarin fish
The method is unique and the food is fragrant. According to legend, more than 200 years ago, fishmongers along the Yangtze River used wooden barrels to transport mandarin fish to Huizhou mountainous area. On the way, in order to prevent the fresh fish from going bad, a layer of light salt water was sprinkled on the first layer of fish, which was often turned up and down, so it took seven or eight days to reach Tunxi and other places. At this time, the gills of the fish are still red, the scales have not peeled off, and the quality has not changed, but the epidermis emits a special smell, which seems to be smelly but not smelly. However, after washing, fry it in hot oil a little, and then cook it with low fire. It not only has no peculiar smell, but also tastes delicious, which has become a well-known delicacy.
The specific method is: pickling fresh mandarin fish with light salt water at room temperature of about 25 degrees. After six or seven days, the fish body will emit a smell similar to bad smell, but not bad smell. Then fry in an oil pan, add pork slices, bamboo shoots and braised soy sauce, and simmer until the soup is concentrated. This dish is delicious, the fish is crisp and rotten, and it is very delicious.
Fried bracken
Pteridium aquilinum is a kind of wild vegetable often eaten in Huang Shanren. It grows on the hills, is purple-black, and is shaped like thin bamboo shoots. It was picked in spring. Pteridium aquilinum is very rich in nutrition, containing 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 and relieving 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. It tastes fragrant and delicious, smooth and delicious.