Sweet Wine Stuffing is made from the finest glutinous rice, and can often be found on the streets and alleys of Huangshan City or in the market towns, where it is sold on a stretcher. The two ends of the stretcher are two stone drum-shaped bamboo baskets, bamboo baskets on the center of the lid inlaid with glass, glass placed under a bowl of rice wine under the bowl of wine. There was a pit in the center of the rice wine, which was overflowing with sweet wine juice.
There are two ways to eat the wine. Cold: eat a bowl in the summer heat, since the five internal organs through the cool; hot: in winter will be wine with amber jujubes or eggs boiled together, eat and fragrant and sweet, so that the cold suddenly disappeared
Tofu Lahai
Yixian County, folk flavor specialties, in the Chinese New Year on the eve of the eighth of Lunar New Year, families have to sunshine tofu, the folk will be the sunshine of tofu, it is known as the "Lahai tofu". The folk call this kind of sun-dried tofu as "Laha tofu". Production method is first made of top quality small soybean tofu, and cut into round or square blocks, and then smeared with brine, dug a small hole in the middle of the upper part, into the appropriate amount of oath, placed in the winter mild sun slowly baked sun, so that the salt is gradually inhaled, the water is also gradually dried up, that is, Laha tofu.
Two incense ask the mountain bamboo shoots
Bamboo shoots is a flavor of Hui cuisine in the mountain treasures, ask the mountain bamboo shoots in all the bamboo shoots in the most tender, but not enough incense, plus sausage, mushrooms, etc. to increase the aroma, is to make up for the shortcomings.
The practice is to add bamboo shoots with ham bone, fresh pork bone stew, add sausage, mushrooms. When ripe, remove the bones and plate. The dish comes in red (sausage), brown (shiitake mushrooms), and creamy yellow (questioning mountain bamboo shoots).
The bamboo shoots are cooked and simmered to make them flavorful, crispy and tender, with a mixture of aroma from sausage and mushrooms, making them a seasonal dish in spring at Huangshan Mountain.
YiPinPan
Huangshan people often eat a kind of hot pot in winter. It is said to have been created by Mrs. Yu, the first-ranking wife of Bi Medan, the "Minister of Four Departments" of Shitai County in the Ming Dynasty.
Once, the emperor suddenly drove to the Shangshu House as a guest, the seat in addition to the delicacies of the sea, Mrs. Yu deliberately burned the same Huizhou home cooking ---- hot pot. Unexpectedly, the emperor ate a lot of flavor, praise. Later, the emperor learned that the delicious hot pot is actually Mrs. Yu personally burned, then said the original or "a pot"! The name of the dish was then finalized.
"A pot of cooking is more elaborate, in the hot pot, the bottom of the pot on the dried bamboo shoots, the second layer of meat, the third layer of white tofu or deep-fried tofu, the fourth layer of meatballs, the fifth layer of vermicelli, decorated with spinach or cabbage, plus seasoning and the right amount of water, and then simmered over a moderate fire is completed.
This dish has a strong local flavor, thick and fresh taste, tempting the appetite.
Marinated Fresh Mandarin Fish
The method of making this dish is unique, and it has a distinctive flavor when eaten. Legend has it that more than 200 years ago, fishmongers along the river transported Mandarin fish in wooden barrels to the mountains of Huizhou. On the way to prevent the fresh fish from deteriorating, a layer of fish sprinkled with a layer of salt water, often up and down, so that seven or eight days to arrive in Tunxi and other places. At this time, the fish gills are still red, scales are not off, the quality has not changed, only the skin gives off a kind of special smell like stink, but washed by hot oil frying, fine fire cooking, not only no odor, but fresh and fragrant, into a popular delicacy.
The specific method is: fresh Mandarin fish marinated in light brine at room temperature of about 25 degrees in the environment, after six or seven days, the fish body will emit a seemingly stinking non-smelly odor. Then into the frying pan slightly fried, with pork slices, bamboo shoots, small fire red hot until the soup is concentrated and become. This dish is fragrant and fresh through the bone, fish meat crispy, very delicious.
Steamed fern
Fern is the folk of the Huangshan Mountains often eat wild vegetables, long in the hills, shaped like thin bamboo shoots, was purple-black, spring picking. Fern is very rich in nutrition, vitamin C, crude protein, crude fiber and a small amount of calcium, phosphorus and other substances. Eating fresh fern has the function of clearing away heat and detoxification, activating blood circulation and relieving pain, preventing cancer and strengthening the body. The production of fresh fern in addition to the miscellaneous wash, cut into small sections, with vegetarian oil and condiments fried can be eaten. Its flavor is fragrant, fresh and lubricating.
Tiger skin hairy tofu
Huangshan traditional dishes. Because of the use of tofu for artificial fermentation, so that the surface of a layer of white hair (white mycelium), protein decomposition into a variety of amino acids during the fermentation process, the flavor than the general tofu delicious. The name "Tiger Skin Tofu" is derived from the fact that the hairs are fried and baked to give it the appearance of tiger skin stripes. According to legend, Zhu Yuanzhang was defeated in Huizhou and fled to the area of Xiuning, and was so hungry that he ordered his attendants to look around for food, and one of his attendants searched for a few pieces of tofu in the haystacks where the fleeing people had hidden them, but they were already fermented and long-haired, and there was nothing else, so his attendants could only bake the tofu over the coals and give it to Zhu Yuanzhang to eat. Unexpectedly, the flavor of the tofu is very delicious, Zhu Yuanzhang ate very happy. After turning defeat into victory, ordered the accompanying chef to make the bean curd as a reward for the three troops, and the "hairy bean curd" was then passed down in Huizhou.
Practice is: "hairy tofu" first into the pot see frying kang to both sides of the yellow, and then add seasonings burned braised, eaten when dipped in chili sauce.
This dish is fresh and refreshing, fragrant odor, eating a different kind of fun.
Bud Lu Song
"Bud Lu Song" is a famous snack food. It is made from the mountainous area. The mountain reed is a kind of corn planted on the mountain, with a growing period of about 140 days, its flavor is sweet and clear, and its nutritional content is high. Grind the corn into fine powder, sieve the skin layer through the fine powder wok, and mix with water to cook into a paste, cool and solidify, and then use the special bow planing into thin slices, and then put the thin slices on the bamboo plaque to dry in the sun to become. When consumed, the slices will be put into the boiling oil and fried, and the slices will be stretched and swollen and floated, and then they can be fished out. The "Pod Lusong" is fragrant and crunchy, suitable for tea and food.
Scales and tubes
Huizhou pastry name. It is produced in Wan'an Town, Xiuning County. This is a characteristic caramel product, the shape of which resembles a large scale pipe cut off, so it is called "scale pipe sugar". "Scale Pipe Sugar" is made of caramel wrapped with white or black sesame seeds, with a white sugar center inside, which is made of white sugar mixed with sesame powder and rice flour. If the "weighing tube candy" is rolled and pinched more finely (such as a pen barrel), it becomes "Yipin Xiang". It is characterized by crunchy, non-stick teeth, sweet and tasty, young and old alike.
Tofu Mouse
Huizhou flavor snacks. Take good meat, white tofu as the main ingredient, with ginger, eggs, salt, chopped fine as mud, hold a large group of eggs, placed in a bowl of wheat flour, hold the bowl with both hands, repeated bumps and rolls, so that it is wrapped into a white ball, and then put into the boiling water to cook, to be floating in the water, fished into the fresh broth beforehand with a good condiment into it. "Bean curd mouse" tender and delicious, the old and weak, women and children savory, health is also an excellent food.
Tempeh
Flavorful snack name. It is made from top-quality soybeans and fresh bamboo shoots, and the soybeans and fresh bamboo shoots are washed and cleaned after shelling, accompanied by salt, star anise and fennel, etc., and poured into a pot to be cooked until it is ready, and then dried in the sun or dried to become a semi-finished product. The semi-finished product is put into the original liquid made from refined soy sauce and monosodium glutamate and stirred until it is evenly distributed, then dried in the sun or dried to become the product. Tempeh is delicious and has a unique flavor. It is easy to carry, rich in nutrition, and is a good snack for traveling.
Winter Melon Dumplings
"Winter Melon Dumplings" was founded by Tunxi Yingchun Pavilion, which has a history of 100 years. It is stuffed with winter melon as the main ingredient, stir-fried and braised with pork, ham, shiitake mushrooms, and sesame oil, and then thickened with starch. After the dumplings are wrapped and steamed in a cage, the steamed dumplings are cooked and the filling is tender, with a slight aroma of marinade and winter melon, which is fresh and tasty.
Frozen Rice Candy
Before the Spring Festival, every family in the countryside cuts sugar to make "frozen rice candy". Legend has it that this custom has been passed down for nearly a thousand years and is still thriving today. "Frozen rice sugar" is the best glutinous rice steamed and placed in the open sun, frozen, and then fried in a pot, so that the expansion, and then mixed with sugar, caramel made. It is cut into pieces with a knife, and the pieces can be divided by hand when eating. "Frozen rice candy" can also be added to red and green rice and cinnamon, sesame, orange slices of rice and other natural spices, the formation of color, aroma and taste of the pastry.
"Du" word dried shrimp and tofu
Huining flavor snacks. Wanan "Du" trademark shrimp tofu dry, quite famous. Du family tofu store shrimp tofu dry, with unique materials, fine production, the recipe is well known, color and flavor. Production methods: one is to choose a year full of new soybean as the main raw material, sieve impurities; two is to choose high-quality small shrimp, in addition to impurities after stewing in water, one by one into the package; three is to use fennel, fennel, cinnamon, pepper and other condiments into the soybean inside the same grinding; four is to choose the color of the unsweetened "three-volt autumn oil" (soy sauce), add the right amount of shrimp! juice, rock sugar, fennel, cinnamon and other condiments, with the brine pot. Made of dried shrimp and tofu, light brown in color, polished like jade. Strong flavor, fresh and delicious, toughness, folding does not crack, squeeze tight knot, knife chopping does not break up, can be cut into thin silk or thin slices, tearing visible fine texture, inside a shrimp. It can be served with wine and tea, and can also be used as an ingredient in dishes and as a snack with a different flavor.
Hibiscus cake
"Hibiscus cake" is made of fine glutinous rice flour, made into rice cake slices, and then deep-fried, and then mixed with sugar, caramel refined. Among them, soaking glutinous rice and deep-frying cake piece of the two processes are quite complicated, technical and very strong, so only a few manufacturers can produce this kind of pastry. Huizhou custom, around the Lunar New Year with "hibiscus cake" to entertain guests.
Fuling Rose Cake
"Fuling Rose Cake" is a famous traditional confectionery, produced in Fuling Village, Jixi County, which is named after the rose flower as an auxiliary ingredient and the aroma of roses. "Fuling Rose Crisp" is made of fine white sugar, sesame, flour, caramel and other main ingredients, supplemented by rose, plum, orange cake, red and green silk; sesame shelling by hand, after frying, crushed fine sieve mixed with fine white sugar and dried into hemp crumbs, with a small amount of caramel and mixing hemp crumbs of the top quality flour rolled and stacked up, according to certain specifications and cut into pieces, then evenly sprinkled with fine white sugar, rose, and the surface of the cake. The surface is then evenly sprinkled with fine sugar, roses, finely chopped plums, tangerine cakes, red and green threads, and so on. The rose cake that has been made into cubes, cut into four pieces according to the ratio, and then packaged, 10 sachets per box. Made of rose cake, the appearance of white as jade, silk dots of roses, orange cake, plums and other hidden, like jadeite agate embedded in jasper. The product was produced in the Qing Dynasty, enduring, in 1985 sent to Beijing to participate in the National Food Exhibition and won awards.