Tulong City was founded in 1956 and is a port city with industrial and commercial activities.The city is located in the mountains, along the Han River and Lake, and is a pilot city for comprehensive reform, optimization of capital structure, and reform of state-owned capital operations. It enjoys a series of preferential policies to encourage foreign investment.

MainFlavourSnackIncluding: Fandang pie,Large intestine,Noodles,Chicken soup,Noodles, local chickenSoup, local large intestine noodles, local roastedSquid,FriedPeas,Fermented, local shrimp, salt pork.

Local shrimp

Introduction

Local shrimp have the effects of replenishing deficiencies, nourishing and strengthening the body, adjusting yang, and treating impotence and premature ejaculation.

Features:

The shrimp is golden and bright, the tail is red, and the shape is beautiful and crisp.

Method

Ingredients:

500g shrimp,Eggs50g, 15g cornstarch, 50g green onion, 15g rice wine, 3g salt, 15g salt, 30g sweet soy sauce, 100g sesame oil.Preparation method:1. Wash the shrimp, remove the shell and body, and keep the tail.

After cleaning, place it in a bowl, add salt and rice wine, and gently mix.

2. Place the egg white in a bowl, add cornstarch and stir until it forms egg white paste.3. Heat the wok to medium heat, add sesame oil, heat until 50% hot, use your hands to hold two shrimp tails, dip in egg white paste, then stick the shrimp backs together, and fry in the pot (4-5 pairs each time) until floating, then remove.

4. Use high heat to heat the oil to 70% hot, add the shrimp and fry until golden, then remove.

5. When plating, place the shrimp tail outwards, arrange in a circle, then arrange in a circle upwards, create a pagoda shape, and sprinkle withPeppercornsSalt.

6. When serving, accompany with a small dish of chopped green onions and sweet soy sauce.

Tips:1. Because frying is required, so prepare 1000g of sesame oil, which is about 100g.2. Shrimp: Shrimp should not be eaten with certain fruits.

Shrimp contains relatively rich

Protein

and calcium nutrients.

If you eat them with fruits containing tannins, such asGrapes,…Pomegranate,…Lo Han Guo,…Persimmon,…Persimmon,…Peach,…Seafood should be separated from these fruits by at least 2 hours.

Salt pork

Introduction

Salt pork is a local snack in Tongling.The meat of the leg part is oily and shiny, and a large bone stretches through the soft meat, and the skin is crispy and crunchy. All seasonings are pre-marinated, and even the black pepper needed later is sprinkled on before serving.This pork is very chewy, the teeth and meat are in close contact, and there is a "elastic" feeling, and the flavor is "deliberately" infused.Facing such delicious food, I guarantee that two people can finish a few whole pieces in a short time.

MethodIngredients

Pork trotters

1 piece (about 500g), red：

chili,green onions, garlic,ginger,ground,salt,soy sauce, salt, Shaoxing wine, wet starch, and salad oil.Method:1. Wash the pork trotters, cut in half, and add Shaoxing wine, soy sauce, salt, green onions, and ginger, and steam in a steamer.After steaming, remove and hang with wet starch.2. Place a pot on medium heat, add salad oil, and add the pork trotters coated with wet starch, fry on both sides until golden, and then fry over high heat until crispy, remove and cut into pieces, and serve with salt, minced garlic, and chopped red chili.

Cilantro

…Cucumber, fresh flower decoration.Anning sweet candy

IntroductionAnning sweet candy, also known as "Tongling sweet candy", is a must-have item for guests in Tongling.When talking about Tongling Anning sweet candy, people always say: "unseparated, melts in the mouth, this is the unique advantage of Anning sweet candy, sweet candy made elsewhere cannot have this effect."History and culture…

…

…

……”

…

…

…………These three are the main components of sweet candy, 4 pieces of sweet candy are packed in a package, this paper packaging is so simple and rustic, but still has a lingering sweet aroma.Anning sweet candy, which has a history of thousands of years, although it has experienced thousands of years, the traditional production process of Anning sweet candy is still passed down from generation to generation.After the founding of New China, Anning sweet candy was completely managed and sold by the Anning Supply and Sales Cooperative, and the cooperative had its own workshops, which were basically handmade.

The skilled craftsmen who were proficient in traditional production techniques guided the Anning sweet candy to maintain its original flavor and top-quality.In 1984, Anning sweet candy was awarded the Grade A product title by the Anning Supply and Sales Cooperative System.From the 1970s to the late 1980s, the annual output of Anning sweet candy remained stable at about 120 tons, which became an Anning Grade A sweet candy production base.

Tongling large intestine noodles

Introduction

Tongling large intestine noodles are a very famous local snack in Tongling, which is easy to make and has a delicious taste.

Method

1. Wash the vermicelli noodles, soak in water.Cut the garlic into minced pieces, and fry in oil until golden, then immediately remove and drain the oil. This is garlic paste, and Material B is prepared with tapioca starch.

2. Wash the large intestine, then rub it with flour, and cook it with water, scallions, ginger,Star aniseand wine for 30 minutes, then remove and drain, and cut it into slices.

3. In another deep pot, pour in the bone brothand cook to boiling, then add the vermicelli noodles, garlic paste, and Material A (cut bamboo shoots), and cook for 15 minutes, then thicken with tapioca starch, and before serving, addVinegarBamboo shootsSilk,LardAfter steaming for 15 minutes, thicken with a mixture of white flour, before eating, add vinegarVinegarGarlic, Nine-Tiered Herb

Tongling Chicken Soup Noodles

Introduction

Chicken soup noodles are a local specialty from Tongling.

Instructions

1 Chicken Soup

The most important part of chicken soup noodles is the chicken soup.The best chicken to use is a mother chicken. Mother chicken soup has the function of replenishing the body, and can effectively treat colds. Also, mother chicken is more nutritious than farm-raised chicken.Clean the chicken thoroughly, place the chicken in a pot, and add water until the chicken is completely submerged.High heatBring to a boil, then simmer over low heat for 1 hour.When simmering, you can add seasonings such as large spices, chopped green onions, chopped ginger, and peppercorns to taste. If you have pre-made seasonings, you can also add them.Cooking MeatIf you have a pre-made seasoning package, the flavor will be significantly improved.After cooking the chicken, place it in a bowl to cool. Use disposable gloves to tear theChickeninto small pieces, and then return it to the chicken soup.

2 Noodles

There are many types of noodles.CommonWheat noodlescan be used, of course, hand-rolled noodles will have a better taste.Place the noodles in water to cook, and when they are cooked, pour a small bowl of water into the pot, and add someSpinachleaves, and then cook until the water boils.Some people like to pass cold water through the noodles, which will have a better texture.

3 Finished Product

Remove the noodles, and place the chicken soup on top. A delicious bowl of chicken soup noodles is complete.You can add salt to taste.

Tongling Roasted Squid

Introduction

Tongling roasted squid is a local specialty from Tongling.Special cuisineCut whole squid or cut into strips, usually small squid about the size of a palm, put on a grill, add chili and other ingredients, roast, then string the roasted squid, usually only one squid per string.Place the whole squid or cut the sides into strips. Generally, the squid is about the size of the palm of your hand. Place it on a baking sheet, add chili and other ingredients, and roast it. After roasting, thread the squid into a string. There is usually only one squid per string.However, the difference is that some regions have banned the use of coal, so the squid is fried on an iron plate.

The taste of both is similar.

Squid, also known as soft squid or cannonball squid, is very nutritious and has the advantages of high protein, low fat, and low calories. It is a high-quality seafood.Deep-fried shrimp

Tofu

is a traditional Han dish from the Huizhou region of Anhui Province. It is a famous vegetarian dish.Because tofu is made through fermentation, the plant proteins in it are converted into various amino acids, so it has a very delicious taste after cooking.It mainly uses ( is made by artificial fermentation, making a layer of white fur on the surface of the tofu.) produced in the surrounding areas of and. After frying, it is combined with onion, ginger, sugar, salt, and meat broth and soy sauce.When serving,Use chili sauceas a condiment. It is fresh, fragrant, and has a good appetite.Features:

As the saying goes, "Huizhou, a slap can't spit out."

With the clear and crisp sound of bamboo, the unique Huizhou chopsticks are always surrounded by many diners.They are watching the with fur being put into a hot oil pot, and then the sound of "slurping, slurping" comes out. Then, the aroma of bean comes, which is very interesting. Who wouldn't want to try?So, everyone's chopsticks reach into the pot, and the tender yellow is scooped up and put in their mouths. "It's so hot", "It's so delicious", "It's so chewy" are continuously said.It is reported that making is very particular.

First, use high-qualityYellow soybeansto make a white and translucent tofu, then cut it into about 12x6x3cm pieces, and lightly sprinkle with salt, and then put it on a towel wrapped in a towel, and press it for 8-10 hours.After pressing, the tofu will become a white block.

Then, the white tofu is put into winter gourd, eight corner, Chinese star anise, sugar, and shrimp sauce.

Then, it is cooked for 8-10 hours, and then pulled out to dry.

Then, it is mixed with vegetable oil.The shape of the tofu is square, thin, and elastic (one tofu can be rolled into a small tube).Zhu Yuanzhang had no choice but to mix with beggars in front of a nearby temple.Introductionis a traditional Han dish from Tongling, Anhui.It is square and thin, with a rich aroma, and is chewy and delicious. It is a good choice for drinking tea and entertaining guests.has been produced since the Ming Dynasty, and has a history of over 400 years.Because Tongling is the most important road on the way to Mount Jiuhua, a Buddhist holy place, and many pilgrims travel there, they need to buy some.

It is said that the Emperor Qianlong tasted and it became very popular.Features:

The taste is delicate, chewy, nutritious, and has a long aftertaste. It is suitable for people of all ages and levels.

Instructions

The production of is based on

Recipe

specialty. It uses produced in the of Tongling County as the main ingredient, and after washing, grinding, cooking, seasoning, and pressing, it takes more than 30 processes to make. Each piece of tea should be wrapped in a white cloth, pressed tightly, and then pressed for 8-10 hours.

There are 10 types of, includingham, ten spices, double flavor, etc.

In the past, there were more than 10 water workshops in Tongling that produced tea. However, the types and quality were the best. The most famous was " ".

The tea made in has " " and " " printed on the bottom.Many tea workshops (at that time called water workshops) also have their own restrictions, such as " ", " ", " ", etc. Because of the production conditions at that time, the production of yellow beans, tofu, and tea was all manual. The output of a workshop could only produce about 2000 pieces a day. Due to the quality and authenticity, the demand was very high. But to prevent fraud, all households had agreed that two tea cakes could be bought for a copper plate, and one copper plate for one tea cake. This is the opposite of the current promotional policy of more quantity, lower price.Stir-fry, until both sides are golden brown and fragrant, then brush with chili sauce, the taste is extremely delicious.

Introduction

is a traditional Han dish from Tongling, Anhui.It is square and thin, with a rich aroma, and is chewy and delicious. It is a good choice for drinking tea and entertaining guests.

has been produced since the Ming Dynasty, and has a history of over 400 years.

Because Tongling is the most important road on the way to Mount Jiuhua, a Buddhist holy place, and many pilgrims travel there, they need to buy some.It is said that the Emperor Qianlong tasted and it became very popular.

Instructions

Its production is based on

Daqing tea is one of the traditional famous dishes of Han nationality in Daqing Town, Anhui Province.specialty. It uses produced in the of Tongling County as the main ingredient, and after washing, grinding, cooking, seasoning, and pressing, it takes more than 30 processes to make. Each piece of tea should be wrapped in a white cloth, pressed tightly, and then pressed for 8-10 hours.There are 10 types of, includingham, ten spices, double flavor, etc.

In the past, there were more than 10 water workshops in Tongling that produced tea. However, the types and quality were the best. The most famous was " ".

The tea made in has " " and " " printed on the bottom.

Recipe

Daqing tea, developed based onHui cuisineFeatures, using soybeans from Tingzhou, Lingling County as the main raw material, through more than 30 processes such as washing, making slurry, cooking slurry, adding salt, pressing, etc., each tea block must be wrapped in white cloth, pressed tightly, after 8-10 hours, take out the plate, then put into the brine made fromShiitake mushroomsStar anise, licorice, rock sugar and shrimp sauce, then simmer for 8-10 hours, then take out, drain and mix with sesame oil.Daqing tea varieties includeHamPao Bao, Ten Flavors, Double Flavors, etc., 10 varieties.

In that year, there were more than 10 water workshops in Daqing Town that produced tea, but the most varieties and the best quality were "Ji Chang Sauce Garden".The tea produced by Ji Chang Sauce Garden, in the "pressing" process, placed a copper coin-sized copper mold under the blank, after the tea is pressed out, one side shows the word "Daqing Tea", the other side shows the word "Ji Chang Sauce Garden".Many tea workshops (at the time called water workshops) also had their own limitations, such as "Longchang", "Xingyuan", "Sheng Garden", etc., due to the limitations of production conditions at that time, whether it was grinding soybeans, making tofu, making tea, etc., were all manual operations, the average workshop could only produce about 2000 pieces per day, because the goods were genuine, the buyers were numerous, but to prevent speculation, everyone in the family agreed: one copper plate could buy two tea blocks, each person could buy a maximum of 50, and the price of exceeding part was one copper plate and one tea block, completely opposite to the current bulk purchase, the more the price, the cheaper the policy.

Daqing Tea

Introduction

Daqing tea is one of the traditional famous dishes of Han nationality in Daqing Town, Anhui Province.It is square and card-like, thin and paper-like, with bright color and rich flavor, delicious and chewy, suitable for drinking tea, entertaining guests, giving gifts, and friendship.Daqing tea began to be produced in the Ming Dynasty, with a history of more than 400 years.Due to the fact that Daqing Town is a vital road to the Buddhist holy land of Jiuhua Mountain, pilgrims from all over the country, as well as Korea and India, who come to Jiuhua Mountain to worship, need to buy some Daqing tea due to the need to eat vegetarian food.According to legend, Emperor Qianlong tasted Daqing tea when he went to the south, and since then, the price of Daqing tea has skyrocketed.

Recipe

The recipe emphasizes the addition of salt, the filtering of slurry and the fine weaving of the cloth, each tea block is wrapped in gauze, pressed tightly.Then put the white tea block in a mixture of shiitake mushrooms, star anise, licorice, rock sugar and shrimp sauce for 8 hours, then put it in a pot to simmer, after taking it out, mix it with sesame oil.Therefore, it is square, thin, elastic and tough (one tea block can be rolled into a small tube).