All About Xuancheng Snacks_Xuancheng Local Special Snack Food Introduction

Editor: Chinese Food Network Mobile site

Xuzhou has a long history and rich culture, with the saying "South Xuzhou, North Harmony" dating back to ancient times.With a history of over 2000 years since the establishment of counties during the Western Han Dynasty, it is known as the hometown of China's four treasures of the study, a city of mountains and gardens, a historical and cultural city, a member city of Nanjing Metropolitan Area, and a demonstration zone for industrial transfer in the city belt.

Main featuresSnacksincluding: Gongshan Mountaintofuincluding: Huizhouincluding: Bingincluding: Water East Honeyincluding: Datesincluding: Hu Shi's one-pot dishincluding: Fried sweet potatoesincluding: Taroincluding: Jixi Tart, Jixi Smoked Eel, Taro Cake, Flower Vegetableincluding: Duckincluding: Ningguo Tofu, Pigeon Stew, Zhaotou Sauce, Rose Paste, Jixi Cuisineincluding: Cakesincluding: Huizhou One-pot Dish, Jixi One-pot Dish, Huizhouincluding: Stir-fried noodles.

Taro cake

Introduction

Taro cake is one of the most ancient traditional foods in Huizhou, and it has a unique position in Huizhou snacks. There are Taro cake, Tart cake, Step cake, and Cake.As early as the Tang Dynasty, people from Huizhou would bring taro cake as food when traveling, and during the Ming and Qing Dynasties, taro cake became an essential food for people in Huizhou, whether they were doing business, studying, farming, or just daily life.BreakfastTaro cake is the first choice for Huizhou people.

Tart cake has different names depending on the occasion, so it is generally called "Tart cake", which is used for daily food, while the one used for working outdoors is called "Cold Rice Cake". The tart cake brought by Hu merchants for business is also called "Business Cake", and the tart cake left by Hu merchants before going out is called "Home Cake".The cake skin is made offlourandsticky rice flourorrice flourThe most common and everyday type is made of flour, and the fillings can be sweet or savory. The sweet fillings includesesamesugar, and savory fillings includeshredded porkplus pickled vegetables, driedstar aniseandradish,Silkand fresh vegetables... They need to be slowly cooked over low heat, with a thin skin and clear filling, which feels soft and crispy, and leaves a fragrant aftertaste. They are not oily but become oily and fragrant when heated.Nowadays, not many people make cakes at home. In the morning, cake is the main food in breakfast shops, and there are many snack shops, and the price is not expensive. Therefore, cake in breakfast shops is a beautiful scenery on the street.How to make it

1, crush sesame and add 1:1 ratio of sugar.

white sugarto make filling.2,sticky rice flourand rice flour mix with 1:1 ratio.Add boiled water to the mixture step by step, using a spoon to mix until small balls appear, and knead into a lump.3, roll into small pieces, use two hands to turn the cake into a uniform and slightly thick cake skin, and pack the filling into it.4, put the cake into a flat surface, press it flat. If the cake skin is made uniform before filling, it can be pressed more, and the cake will be thinner and more delicious. If the thickness is not uniform, press it less.4, put the cake into the electric pan, and cook until both sides are golden.Butterfly Noodles

Introduction

Butterfly Noodles, is a

noodlesthat is popular in Shanghai, Jiangsu and the surrounding area, Butterfly Noodles is similar to instant noodles, just cook it, add some sauce, and you can eat it. This is similar to Italian pasta.People in Huizhou consider it a local flavor snack, also called "Noodle Soup", which can be found in and in Huizhou.In and, people in Huizhou like to cook it withdried bamboo shootsandmushroomstogether.So it is also called "Bamboo Shoot Mushroom Noodles".First, cut the noodles into rhombus-shaped pieces, fry them in oil, and then transfer them to a frying pan, add meat,dried bamboo shoots“ ”shrimpWinter Bamboo Shootshammushrooms,green vegetablesand meat broth, stir-fry until fragrant, and then it is finished.The noodles are fried and soft, and not greasy.Because the rhombus-shaped noodles resemble butterflies, so it is called "Butterfly Noodles".How to make itCut the noodles into rhombus-shaped pieces, fry them in oil, and then transfer them to a frying pan, add meat, dried bamboo shoots, shrimp, ham, mushrooms, green vegetables, and meat broth, stir-fry until fragrant, and then it is finished.

The noodles are fried and soft, and not greasy.

Because the rhombus-shaped noodles resemble butterflies, so it is called "Butterfly Noodles".Huizhou local flavor snacks.Stir-fried noodles use Huizhou traditional seat-lever knife to cut noodles, which tastes better than machine-pressed noodles, and the skin is soft, smooth, and has a good elasticity.With halfthin porkcooked dried bamboo shoots, open-ocean mushrooms,saltCooked Winter Bamboo Shoots, Sea Salt, Shiitake MushroomsMSG,soy sauce,lardwine, garlic leaves and other seasonings.After stir-frying, the color is yellow and green, and it is delicious.1, cut the noodles into rhombus-shaped pieces, fry them in oil, and then transfer them to a frying pan, add meat, dried bamboo shoots, open-ocean mushrooms, salt, MSG, soy sauce, lard, wine, and garlic leaves, and stir-fry until fragrant, and then it is finished.Jixi CakeIntroductionJixi Cake is a traditional local snack in Jixi, Anhui.First, soak the glutinous rice in water, then pound it into glutinous rice flour, and dry it.When eating, put glutinous rice flour in a wooden basin, add appropriate water and a small amount of wine, and then stir into a paste.When the glutinous rice flour paste ferments into a honeycomb shape, it can be steamed into sweet or salty flavors.How to make itFirst, soak the glutinous rice in water, then pound it into glutinous rice flour, and dry it.When eating, put glutinous rice flour in a wooden basin, add appropriate water and a small amount of wine, and then stir into a paste.When the glutinous rice flour paste ferments into a honeycomb shape, it can be steamed into sweet or salty flavors.Steamed sweet cakes and salty cakes.How to make itFirst, soak the glutinous rice in water, then pound it into glutinous rice flour, and dry it.When eating, put glutinous rice flour in a wooden basin, add appropriate water and a small amount of wine, and then stir into a paste.When the glutinous rice flour paste ferments into a honeycomb shape, it can be steamed into sweet or salty flavors.

Sweet cakes are made by adding white sugar and small red dates and red and green threads.

Salty cakes are made by adding pre-cooked

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Recipe

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Jixi Rice Cake

Introduction

，，，，，，，Steaming CakeTaste and Ingredients.

Recipe

，，，，，，，，，Sweet Steamed Cake: Mix a certain amount of white sugar into the glutinous rice flour paste, smallDried Apricots；Salty Steamed Cake: First fry theLong beansDried beans,Tofu skinAnd lean meatPorkBean paste mixed with glutinous riceRice porridgeMedium.Prepare ingredients and pour into steamer, about one centimeter thick.When steaming cake, stack steamer layers in pot, cover with lid, preheat for about five minutes, then quickly increase heat.BurnAbout ten minutes, wait for steam to rise to the top for a few minutes, then cook for a few more minutes.When a unique aroma comes from the pot, the cake is done.

Hu Shi's one pot

Introduction

Hu Shi's one pot, also known as Jixi one pot, Tuan Yuan pot, one pot, originated in the upper Zhuang of Jixi County, Anhui Province.Salty and slightly spicy, tender and delicious.Now, Jixi one pot has becomeHunan cuisineA representative dish, after Mr. Liang Shitui, a writer, tasted "one pot", he highly praised this dish, and wrote a detailed description: "A large iron pot, with a diameter of about two feet, boiling hot, layers of chicken, duck, meat, andoil tofu, decorated with some egg dumplings, and at the bottom are carrots and vegetables, with a very delicious taste."History and culture

During the prosperous period of the Ming merchants, most men went out to do business in all four seasons, except for the New Year, when they could return home, and the family members expressed their longing and reunion feelings, but also considered the cold in winter, so they carefully made a pot by layering many ingredients, in order to celebrate the family reunion and wish for a prosperous business in the new year.

During the Ming Dynasty, Mr. Hu Shi served as the US ambassador, and every year during the New Year, he would invite the embassy staff to eat "one pot" from his hometown.Later, people named "one pot" "Hu Shi's one pot" to commemorate him, meaning that Mr. Hu Shi would always be a respected figure in the people of the Huizhou region.How to make

This dish is colorful, at a glance, yellow is egg,

red is ham and shrimp,green is vegetables,brown isbeef,mushroom,white is fish,light white ischicken,slice of,pig belly,winter gourd,and bean sprouts, colorful and appetite-inducing.According to the teacher's introduction, making this dish is very particular, first putpork bellyinto the pot, add yellow wine, ginger slices, salt and seasonings, and cook with water for half an hour.Then, spread dried gourds on the bottom of the pot,cabbageand beanson the second layer;；place meat in the third layer;put oil tofu in the fourth layer;the fifth layer is meat balls,noodles；and above, arrange cooked chicken, cooked duck slices, cooked beef slices, cooked ham, cooked pig belly, cooked winter gourd slices, quail eggs, shrimp slices, fish slices, etc., scattered around;in the middle, put freshshrimpand egg dumplings;top, evenly distribute fresh shiitake mushrooms, and placespinachand green beans on the side.Finally, fill it up withsoup.When making, first boil with strong heat, adjust the taste, and it can be served;After putting it on the table, change to charcoal fire to simmer slowly.Guests generally eat and simmer at the same time, with a mellow taste, similar tohot pot.This dish is particularly suitable for families to gather during the winter, everyone sits around the stove, eating and chatting, the more you eat, the hotter you get, the more delicious you get, and the more energetic you feel.，，，；Introduction, a traditional snack from Jixi County, Anhui Province, originated in the Qing Dynasty, produced in Fuling Village, Jixi County, Anhui Province, named "rose" because of the rose flower as a supplement.

The finished rose crisp, white as jade, with points of rose, orange peel, green plum, etc., as if jade and agate are embedded in white jade.

This product originated in the Qing Dynasty, and has been passed down for a long time. In 1985, it was exhibited in the National Food Exhibition in Beijing and won an award.How to makeThe main ingredients are fine white sugar, sesame seeds, flour, and honey, with rose, orange peel, green plum, and mandarin orange.Grind sesame seeds, mix with fine white sugar, bake until dry, and then mix with flour.Roll up the mixture and cut into pieces.，，IntroductionHuizhou bing is a traditional snack of Huizhou region, Anhui Province, also known as zao ni bing.In the Qing Dynasty, a food vendor from Huizhou sold this type of flatbread in Yangzhou, which was very popular, so the locals called it "Huizhou bing".

Huizhou, now the administrative center of Huangshan City, Jixi County, and Muyuan County, Jiangxi Province, was established in the Eastern Han Dynasty. In the Song Dynasty, Emperor Huizong changed the name of Huizhou County to Huizhou in the 13th year of the Huizong reign (1121).

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HZ One-Pot Dish

Introduction

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Recipe

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83|

Introduction

85|Rose87|Rose Crisps, with a pure white appearance, dotted with roses, orange cakes, green plums, etc., like jade and agate embedded in white jade.89|This product originated in the Qing Dynasty, has been passed down for centuries, and won awards at the National Food Exhibition in Beijing in 1985.

91|

Main ingredients: fine white sugar, sesame, flour, honey, etc., with rose, green plums, orange cakes, red and green silk.93|Cut the already made rose crisps into four pieces according to the proportion, then package them, with 10 small bags per box.

HZ Biscuits