What are the specialties of Anhui?

Anhui specialties: Huangshan Kiwi, Huimo, Huizhou Gongju, Huicai, Huaiyuan Pomegranate, Guzhen Stone Carved Teapot, Tuohu Crab, Fudai Yangmei, Huangshan Pteridium, Jinsihupo Jujube, Wuhu Sufu, Bishan Bud Tip, Sesame Coriander, Wuhu Guazi, Wuhu Colored Pine Blossom Preserved Eggs, Wuhu "Three Knives", Yingzhou Cherry Taihe Gongchun Taihe. Langya Crispy Sugar Bagongshan Tofu Liansi Radish Kou Jiu Linhuan Sauce Bagua Chuzhou Tea Huainan Pig Dingxuegong Cake Tongcheng Sizao Liangting Xuezao Longfenggong Noodles Xiaojiaqiao Crispy Cake Lu 'an Guapian Dabie Mountain Bamboo Shoots

What are the specialties in Anhui?

Anhui food specialty

Yimen dried moss

Origin: Guoyang, Anhui, China.

History: According to legend, it was created in a village called "Zhang Xiu House" 3 years ago, so it was originally named "Xiulou Moss Dry". 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 (1736-1795), it was presented to the emperor as a "tribute dish".

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 fragrance, tenderness 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 and strong 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 is dried, cleaned, cut, dehydrated and salted by traditional techniques. 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 cuisine)

Origin: Suixi, Anhui, China.

history: Suixi pickled melon was first created in Tongzhi period of Qing Dynasty, with a production history of more than 12 years.

features: the sweet, salty, sour, spicy, fragrant and delicious sauce-wrapped melon core is filled with a variety of delicious dishes. 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 5 grams to 75 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.

varieties: red, green and bad, 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.

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

Efficacy: Sweet-scented osmanthus sufu is fragrant, and has 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 block is moldy and the white fluff on the rotten surface grows to two or three centimeters thick, put it into the jar, add auxiliary materials, and pour the prepared salt water (add food to every 1 ml of water > >

what are the special fruits in Anhui?

Dangshan crisp pear, Gongzhou Suzhao pear, Huizhou Sydney, Haowei crisp pear, Xiaoxian grape, Shuidong jujube, Shexian kumquat, Santan loquat, Huaiyuan pomegranate, Taihe cherry, Huangshan kiwi fruit, Guangde chestnut, Changfeng strawberry and Fudai bayberry.

my hometown is in Anhui? What are the specialties?

Anhui food specialty Yimen dried moss origin: Guoyang, Anhui, China. History: According to legend, it was created in a village called "Zhang Xiu House" 3 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 (1736-1795), it was presented to the emperor as a "tribute dish". 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. 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 cuisine) Origin: Suixi, Anhui, China. History: Suixi pickled melon was first created in Tongzhi period of Qing Dynasty, with a production history of more than 12 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 5 grams to 75 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 (2 grams of salt per 1 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 Hot Sauce Origin: Anqing, Anhui, China. History: Hu Yumei broad bean hot sauce has been produced for more than 1 years. According to historical records, the ten years of Daoguang in Qing Dynasty (AD 18......> >

what are the specialties of Anhui?

Feidong: Shitang donkey, Niumian peanut candy, Cuozhen Gonghetang lion's head, Liangyuan turtle, genuine melon seeds, and pig's head soup in Erbu Feixi: Sanhe dried tea, Feiximi noodle Changfeng: Wu Shan Gong 'e Huaiyuan pomegranate, Xiaoxian grape, Chaohu whitebait, Xuanbi, Bagongshan tofu, Fuliji roast chicken (Huaibei city), Bozhou "Chuanxinhong". Shuzhou bamboo mat, broad bean hot sauce (Anqing), Jixi green tea, Jixi green bamboo shoots, Jixi hickory, Jixi ham, Jixi wild fern, Jixi Huimo, Jixi sculpture, Jixi bonsai boiled bamboo shoots canned chestnuts in Ningguo City, Anhui Province canned chestnuts in sugar water in Ningguo City, Anhui Province canned chestnuts in Ningguo City, Jinzhai Cuimei Jinzhai County Huoshan Huangya Huoshan Dahua Ping Huangshan Mushroom Huangshan Huangshan Black fungus Huangshan Xuanbi Tongling Jiangdingyuan Bridge Tail Xiuning Pineapple Strips Fuliji Roasted Chicken Fat King Fish Santan Loquat Bozhou Suzhaoli Chaohu Silverfish Tunxi Picked Fresh Mandarin Fish Huangshan Kiwi Fruit Yucai Sauce Products Bozhou Grass Huangshan Green. Peony Giants Gongju Iced Tea Huangshan Mao Feng Bozhou Chinese Herbal Medicine Chuanxin Red Radish Yong Xi Huo Qing Yan Jin Si Amber Honey Jujube Bozhou Paulownia Huimo Bozhou Guantang Garlic Gujing Distillery Huainan Pig Huaiyuan Pomegranate Anhui Tongling Jiangwuwei Orchid Radish Yipin Yudai Cake Wuhu Guazi Anhui Shuxi yi county Torreya Tongshan Longya Taiping Monkey Kui Lu 'an Guacha Orchid Tea Tunxi Green Tea Qimen Black Tea Huangshan Shierjing County Qinyu Dried Wuhu Sufu. Hu Yumei broad bean hot sauce rice paper Taihe cherry Laianhuahongyimen moss dried lingbi Yunyun stone carving Suixi sauce wrapped melon Wuhu sesame coriander Bozhou white peony snow lake tribute lotus root Linquan tribute persimmon Xuanzhou chestnut Xiaoxian grape Wuhu iron painting Dafu Ying stone chicken Fudai Yangmei Huangshan bracken Huizhou bonsai Shouxian "rescue" Huizhou lacquerware

What are the specialties in Hefei? Please recommend it.

Four famous spots

Hefei specialties:

First of all, there are four famous spots

Four famous spots in Hefei: sesame cake, baked cake, inch gold and white cut. Four gift boxes were originally more than 3 yuan

There is also a kind of cake, which Hefei people want to give during the Spring Festival, which means to be promoted step by step. Generally speaking, each box is about 3 yuan, large and small.

Anhui melon seeds are very good. The national famous melon seeds belong to Zhenxin melon seeds, and the local famous melon seeds belong to Xiaoliu melon seeds. Melon seeds taste more, but they are smaller. It's delicious.

The cooked food in Hefei is very delicious, with braised pork and duck. I used to eat it. In addition, the south prefers to make bacon and sausage. If you are from the north, you can bring it.

local people like crayfish, too. It turned out to be a kilo of 2 yuan.

You can also buy a specialty of Anhui.

The most famous ones are tea, Huangshan Mao Feng, Luan Guapian, Qimen black tea, Huoshan Huangya, and so on.

Anhui liquor is also good.

Gujing Distillery is the most famous one in China. Well-known local wines, such as Blast Furnace Home, Wenwang Distillery, Baogong Distillery (Hefei), etc.

If you smoke, you can bring a few boxes of Anhui cigarettes. Now it should be Huangshan Mountain.

It's popular locally.

Hefei Fu Guang Cup is famous all over the country.

Everyone in Hefei knows-Feixi old hen

Because Feixi county in Hefei is a big breeding county. Farmers mainly raise Sanhuang chickens, and there are many green-footed chickens. The breeding cycle is relatively long in the north, Chicken tastes very good

Feidong: shitang donkey, beef-rolled peanut candy, Cuozhen Gonghetang lion's head, Liangyuan turtle, sincere melon seeds, and pig's head soup in Erbu

Feixi: Sanhe dried tea, Feixi rice noodles

Changfeng: Wu Shan Gong goose

From other parts of Anhui:

Huaiyuan pomegranate, Xiaoxian grape, etc. Yunwu Tea (Anqing), Huizhou Bamboo Weaving, Huangshan Famous Tea, Huangshan Mimonkey Peach, Qingxue Xiangcha (Anqing), Shu

Zhou Bamboo Mat, Broad Bean Hot Sauce (Anqing), Jixi Green Tea, Jixi Green Bamboo Shoots, Jixi Carya cathayensis, Jixi Ham, Jixi Wild Fern, Jixi Huimo, Jixi Sculpture, Jixi bonsai

boiled bamboo shoots

Ningguo City, Anhui Province

Canned chestnuts

Canned chestnuts in syrup

Ningguo City, Anhui Province

Jinzhai Cuimei

Jinzhai County

Huoshan Huangya

Huoshan Dahua Ping

Huangshan Mushroom

.