South Gate beef steamed stuffed bun, roasted meat with sweet potato dumplings, fried rice in chicken soup, Yuexi five-grain bean cake, Haoziba, Jiangmao dumplings, Yingjiang Temple vegetarian fried pork tenderloin diced, Liangting snow jujube, Hu Yumei broad bean sauce, and Yipin cake.

1. South Gate beef buns

There are many beef buns in Anqing, and only South Gate beef buns are authentic. There are also two in South Gate, depending on which one is authentic. Most of the people who come to line up are homecoming wanderers. A thousand times in my dream, I went back to Anqing and went to South Gate just to eat. South Gate beef steamed stuffed bun, with big stuffing and thin skin, is fried golden on both sides. When you take a bite, it is spicy, fresh, fragrant and hot, and it overflows into your heart.

2. Roasted meat with sweet potato dumplings

Roasted meat with sweet potato dumplings is a traditional Han dish in Anqing. It tastes sticky but not thick, oily but not greasy, fragrant and delicious. This dish is more mellow with white wine, and it can be replaced with cooking wine if it is not available. When mixing sweet potato powder, you can put salt first, which is more delicious. The white starch obtained by crushing sweet potato, washing oars and air-drying should be stirred into a round ball with less water.

3, fried rice in chicken soup

Anqing specialty snack, "fried rice in chicken soup". It's also a traditional dish. On New Year's Eve, the sand crane simmered all night. From the first night, one for the whole family. The production of fried rice is exquisite: the glutinous rice is soaked in boiling water, and then the firewood, iron pot and bamboo broom are cooked one by one. Chicken is a two-year-old chicken raised in Houshan, weighing about half a catty. The soup should be clear and the oil should float. First put the soup in the bowl, then put the fried rice, and the fragrance will float up along the nose.

4. Five-grain bean cake in Yuexi

Every year in late autumn and early winter, it is a harvest season and a festival to welcome in the new and bid farewell to the old. The villagers mixed the newly harvested rice with high-quality beans such as mung beans, soybeans, red beans, peas and broad beans to make delicious bean cakes. Because there are many beans in raw materials, and the bottom of the pot needs to be scalded into cakes (cakes) in the process, this is the origin of the name bean cakes.