Zhou Guifei's cold rice noodles

Guifei's cold rice noodles contain a variety of nutrients needed by human body. It contains protein, sugar, essential fatty acids, phosphorus, calcium, iron and carotene, and also contains vitamins B1, B2, vitamin C, niacin and linoleic acid. The contents of vitamin B1 and B2 are 6 times and 3 times higher than those of rice, respectively. In particular, the cold rice noodles of the imperial concubine are rich in lysine, while rice and flour just lack lysine.

but many people don't realize it yet. Eating imperial concubine cold rice noodles will not only make people fat, but also be an ideal diet food. Its calorie content is very low, much lower than ordinary rice, so you don't have to worry about getting fat after eating it, but you can lose weight. Cold noodles also contain a substance similar to estrogen, which has a certain effect on protecting human skin and delaying aging. Sanhe rice dumpling

Among the top ten snacks in Hefei, Sanhe rice dumpling is a traditional snack. This one is different from ordinary jiaozi because it looks like jiaozi, so it is called rice dumpling. The freshly fried rice dumpling is crispy in appearance, and you can find that the stuffing is particularly rich when you take a bite.

Sanhe rice dumplings are traditional snacks in Feixi County, Hefei City, Anhui Province. Sanhe rice dumplings are made of glutinous rice flour and pork belly. In November, 216, Sanhe rice dumplings won the China Gold Award for Tourist Snacks. The reason why Sanhe rice dumplings are famous is closely related to Chen Yucheng, a young general of the Taiping Heavenly Kingdom. It is said that the army led by Chen Yucheng is deeply loved by the people of Sanhe, and the people are willing to give food and drink to the soldiers of Taiping Army. Later, along with the footsteps of Chen Yucheng and Taiping Army soldiers, the reputation of "Three Rivers Rice Dumplings" was spread all over the country.

Sanhe rice dumplings are one of the most representative local Hefei delicacies. If rice dumplings want to be delicious, they can't be separated from three elements, that is, "fried noodles

filling and frying oil". Sanhe rice dumplings are made of local early rice, which is not sticky, so it tastes better crisp

. The stuffing of Sanhe rice dumplings is made of tofu, shrimp, onion and garlic. Tofu is made of the famous water

rot of Sanhe, and its taste is tender and smooth. Mixed soup and fermented glutinous rice dumpling

Mixed soup and fermented glutinous rice dumpling is a special traditional snack in Hefei. It is made of glutinous rice flour with sesame sugar, five kernels, red bean paste and hawthorn stuffing. In addition, it is cooked with fermented glutinous rice, sweet osmanthus, honey and white sugar to make a cherry-colored mixed soup. The stuffing is delicious and the soup is sweet, with the aroma of fermented glutinous rice and sweet osmanthus, which is very soft and sweet. Old hen soup

"Feidong to Feixi, buy an old hen", Hefei Feixi old hen is famous all over the country. The stewed old hen is the local "local chicken", that is, the native chicken. The material is ephedra chicken every other year, and it is stewed for a long time with a small fire. The essence is melted into the thick soup, and the soup is mellow and thick. Have the opportunity to taste the old hen base in Feixi, and drive from the city center to trip worthwhile for about 4 minutes. After the chicken soup is served on the table, it is uncovered and fragrant, and with the freshest vegetables, the original taste is the most beautiful. It should be noted that if you want to supplement protein, it is right to choose old hens, but you should also eat chicken while drinking chicken soup, so that you can easily absorb nutrients. Baogong fish

Baogong fish was originally named "Red Crispy Baohe Crucian Carp". Carassius auratus produced in Baohe is called "Bao Gong Yu". In 1958, when President Mao Zedong visited Anhui, the famous chef Liang Yugang cooked the dish of red crispy baohe crucian carp for Chairman Mao, which was deeply appreciated. This dish is cold, and the fish is seasoned with vinegar and braised for a long time with low fire, with crisp bones and tender meat and endless aftertaste.