The city of Bengbu, with a total area of 5952 square kilometers and a total population of 367.81 million, has a landscape of mountains and rivers with distinct seasons.It has a long history and splendid culture.According to historical records, Bengbu was a place where pearls were mined, so it was known as the "Pearl City".

FeaturesSnacksMainly include: Du Guangxing duck, and Gutedong Wangzhuang.Peanuts, Old Ren Bridge'sBeef, large shrimp, and Lake Valley roast.Dumplings, Taho Lake flavor fish, and so on.

Milk-fed fat kingfish

Introduction

Milk-fed fat kingfish is a dish made with fat kingfish and various seasonings, which has four main characteristics: "fresh, tender, smooth, and delicious". This dish contains abundantproteinquality, especially suitable for nourishing the body.

Fat kingfish, also known as Hua Kingfish or Huai Kingfish, is only produced in a few dozen-mile-long area of the Fengtai Gorge, its meat is tender and delicious, and its taste is extremely fresh, "as good as theEelin Jiangsu Province", which is a precious fish.

History and Culture

According to the records of the Bengbu County Chronicle: During the Western Han Dynasty, someone presented this fish to King Liu An of Hua, and King Liu An praised its deliciousness and taste.King Liu An liked to eat "Hua Kingfish", and people called it "Hua Kingfish".In the modern "Fish Farming Science" book, it is also called "Huai Kingfish", and the area of Shou County has the same pronunciation for "Huai" and "Fat", so the local people call it "Fat Kingfish".

Preparation

Ingredients：

One piece of fat kingfish (about 100 grams), porklean meat50 grams, 10 grams of white onion,gingerslices, 10 grams,coriander5 grams,salt5 grams,white pepper1.5 grams, 1000 grams of chicken broth, cookedpig fat100 grams.

Preparation:

1. Remove the gills, cut open, wash clean, then use a small leaf-shaped knife to cut patterns on both sides of the fish.Cut the pork into one-inch long, half-inch wide, quarter-inch thick chicken-shaped pieces.

2. Place a wok on high heat, add pig fat, heat until 70% hot, then add chicken broth, boil, then add fish, meat, and green onions, ginger, cover the pot, and simmer the soup until it becomes milky, add salt and white pepper, and then take it out and pour it into a bowl.When serving, accompany with a small dish of coriander.

Steamed Bun with FillingPork Belly

Introduction

Steamed bun with pork belly, a famous Han Chinese snack in Bengbu, Anhui Province, originated from the selling of dough and fillings.It is a typical representative of modern Bengbu cuisine, not only because of its unique regional characteristics, but also because it reflects the characteristics of the fusion, evolution, and innovation of Bengbu cuisine.

The steamed bun with pork belly in Bengbu and other places have essential differences:

The steamed bun with pork belly in Bengbu uses either baked or fried buns, or oil-filled buns.Outside, most are made from white flour or oil-filled buns.

The steamed bun with pork belly in Bengbu is made with bamboo skewers, marinated pork belly, then fried and filled, and must use oil.Outside, either use a metal plate or pre-made meat, but there is no oil.

The steamed bun with pork belly in Bengbu is the most authentic, just the filling, and other places have filling with vegetables.Tomatoand so on, all are exaggerations.

The steamed bun with pork belly in Bengbu has a seemingly unremarkable sauce, but it is actually carefully made, with one savory and one sweet flavor. In addition to these two flavors, its most characteristic feature is the heavy saltiness.

Preparation:

It is made as follows:

1. Use a dough and bake into round buns (usually buy two), or use the method of making oil-filled buns, and must have green onions andsesame seeds；

2. Use good quality pork belly, cut into slices, do not make them too thick, otherwise they will not taste.Cut, and best to put some personal favorite seasonings in the pork belly;

3. Fry the pork belly, and then cutbreadinto strips andbutterto fill in the buns.

Hand-held bun

Introduction

Hand-held bun, also known as scallion pancake, originated in Taiwan.Derived fromTianjinscallion pancake.It has many layers, like paper, and when you grab it, the dough strands are connected, its outer layer is golden and crispy, and its inner layer is soft and white, with the aroma of scallions andglutensmells, making everyone can't wait to grab and eat.It is still very popular throughout the country, and can be paired witheggs，bacon, beef,sausage, char siu,chickenand vegetables, which is crispy and delicious, and suitable for all ages.There are four flavors: original, scallion, sesame, and whole wheat.and plumflavored, a total of four flavors.

It can be paired with: fried sauce, cumin spicy sauce,tomato sauceand sweet spicy sauce, which is more delicious.Saladsauceand so on.

Preparation:

Ingredients:

1. 240 grams of medium flour, add half a cup of boiling water, half a cup of cold water, and a little salt2. 6 tablespoons of pig fat or salad oil (pig fat is fragrant, salad oil is also okay, sunflower oil is also good)Ingredients:2 eggs,

ham

2 slices, bacon 2 slices,

lettuce2 pieces,tomato sauce20 grams, salad dressing 20 grams, spicy sauce 20 grams.2 pieces,Tomato sauce20 grams, salad dressing 20 grams, spicy sauce 20 grams.

Making process and steps

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Introduction

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History and culture

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Du Guangxing board duck

Introduction

Du Guangxing board duck is the board duck processed by Du Guangxing, a professional poultry breeder in West Bay Village, Xiba Town, Five River County, Anhui Province, who breeds plump ducks.， ， ， ， 20 ，

Method

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：First put 3/4 of the salt into the body from the lower opening of the left wing, thoroughly smear, so that it is evenly distributed in the chest cavity, the remaining 1/4 of the salt evenly knead on the skin, and sprinkle salt in the incision and mouth, after wiping salt, place the duck in a cylinder one by one, after 12 hours turn the cylinder once, then extract the salt broth from the duck's body, and then layer by layer put it back into the cylinder, when turning the cylinder, turn the upper ducks into the bottom of the cylinder, after 8 hours, perform the second time to remove the remaining blood water in the duck.

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"Golden Mountain Roasted Chicken" is a patented product, with unique flavor.Selected ingredients from Anhui, Henan, Shandong and other places, choose healthy male grass chickens that have been raised for more than one year, plus a variety of 30+ precious spices, salt, oil, sauces, etc.， ， （ ），

Features:

Product is heavy in color, aroma, taste and shape, with the characteristics of fragrance, spicy, fresh, tender and unique flavor, with authentic characteristics, which is a unique product.Hui Cuisine，Chicken， ， ，， ，

Development:

"Taste Golden Mountain Big Yu Culture, taste the unique flavor of Roasted Chicken"A food expert's evaluation of Golden Mountain Roasted Chicken: Besides keeping the original as a dish on the royal menu, this product also has the unique flavor, fragrance, spicy, fresh, tender and other qualities, not only adds a beautiful landscape to the well-known Hubei cuisine, but also provides people with a delicious food to pursue their quality of life.RecipesThe original Golden Mountain Roasted Chicken has the unique flavor of roasted chicken, in addition to fragrance, spicy, fresh, tender and other qualities, not only adds a beautiful landscape to the famous Hubei cuisine, but also provides people with a delicious food to pursue their quality of life.

Honor:

"Golden Mountain" Roasted Chicken was registered by the National Trademark Bureau in 1999.This product won the "Consumer Trusted Product" award at the 99 Hefei (East China) Famous Wine and Food Beverage Exhibition in 1999.In September 2001, it was certified by the China Famous Specialty Expert Certification Committee as "Famous Specialty" in 2002.1 was certified by the Anhui Provincial Quality Inspection Association as "Quality and Safe Product in Hubei Province" in April 2002. "Golden Mountain Roasted Chicken" was granted a patent in 2002.In May 2002, it won the "Gold Award" at the Hong Kong International Patent Exhibition.In September 2002, it was named as "Famous Agricultural Products" by the (Bengbu) Municipal Government.The company invested over 800,000 yuan to purchase advanced equipment such as mushroom pots and vacuum machines, and inject new scientific and technological methods into the process.To ensure the product's characteristics and purity, the company established 3518 scattered breeding chicken households in the abundant natural feed resources of Big Hong Mountain and the banks of Qat (river) Fei (river), with no pollution, and in the villages of Xiaoyu, Wanfu and Mianfu, so that they can have healthy male grass chickens. At the beginning of this year, the company also jointly invested with (Jun Wang Fruit Garden) in Chenji Township, Huai'an County, and established a chicken raising base with an area of 400 acres and an annual production of 500,000 chickens, which will provide the company with a steady supply of healthy male grass chickens.In recent years, Golden Mountain Roasted Chicken has become a popular and sought-after product in the domestic meat food market.To meet the growing consumption demand for roasted chicken, the company plans to invest 50 million yuan to expand a production line with an annual production of 5 million roasted chickens.

Crispy Shrimp

Introduction

Crispy Shrimp, a traditional Hubei Han dish, belongs to the Huai River cuisine (mainly composed of local flavors in (Bengbu), (Sizhou), (Fuyang) and other places), made with shrimp, chicken, pork, dried bamboo shoots,Shiitake mushrooms,, etc., with shrimp meat as thefirstto be cooked, then wrapped in a crispy crust and fried with sesame seeds, because its shape is like a lute, especially the curved shrimp tail resembles the lute shaft, so it is named "Crispy Shrimp".The outer layer is crispy, the shrimp meat is tender, you canAdd chopped ginger, yellow wine to enhance the aroma.5. Mix shiitake mushroom strips and minced pork into shrimp meat.Cut thinly: beef, cucumber, ginger, red chili.Salt and sweet bean sauce complement each other, enhancing the flavor.

Instructions

Main Ingredients:Shrimp(175g) Shrimp (500g)

Auxiliary Ingredients: Chicken breast (75g) Fatty pork (35g)Winter gourd(50g)Shiitake mushrooms(fresh) (5g) Egg whites (75g) Sesame (10g)

Seasonings: Salt (5g)Sugar(1g) Rice wine (10g) Starch (Corn) (15g)WheatFlour (10g) Lard (rendered) (50g) Safflower oil (15g)

Instructions:

1. Cut shiitake mushrooms into strips, wash and set aside;

2. Peel and wash winter gourd, cook and cut into strips;

3. Wash and clean shrimp;

4. Dice shrimp, fatty pork, and chicken breast, add 25g egg whites, 20g wet starch, salt, and pepper, and mix well.5. Add strips of winter gourd and shiitake mushrooms to the meat mixture and stir well to make shrimp filling;Then spread the above ingredients evenly on the dried bamboo shoots, put the shrimp in the center, and pour in the sauce, vinegar and sesame oil.

5. Shredded bamboo shoots and shiitake mushrooms, mixed with ground meat, to create shrimp filling;

6. Take 20 spoonfuls, brush with cooked lard, place shrimp in a spoon, with the shrimp tail protruding, and fill with shrimp filling, smoothing it out;

7. Steam in a steamer for 5 minutes, remove and cool, and remove from spoon and place on a plate;

8. Mix egg white, flour, wet starch, and safflower oil into a dough;

9. Dip the steamed shrimp in the dough and coat with sesame seeds;

10. Heat a pot over high heat, add cooked lard and heat until 70% hot, then add shrimp and fry until the skin is crispy, remove and place on a plate.

Tips:

1. Separate shrimp, fatty pork, and chicken breast on a cutting board (preferably a clean meat board with a layer of meat skin facing downwards, with eyes facing down).If there is no meat skin, use a clean white cloth instead, resulting in a dough with white and no grain. Use a knife to chop and then pick out the bones and chop again until finely chopped.

2. Since there is a frying process, prepare 500g of cooked lard.

Zhu HongwuTofu

Introduction

Zhu Hongwu Tofu, also known as Fuyang Braised Tofu, is one of the imperial dishes of the Ming Emperor Zhu Yuanzhang, and also a traditional local dish in the Huai region.This dish is tofu stuffed with meat, though fried, it is still tender, with a creamy yellow color and salty and delicious flavor. It involves cutting round tofu into pieces and stuffing it with chicken, pork, and shrimp, then frying it in oil to make golden and round tofu, and finally pouring sugar and vinegar over it.VinegarThe magical tofu with vinegar is tender, fragrant, and has a unique sweet and sour taste, and is refreshing and delicious.

History and Culture

The young Zhu Yuanzhang (reign of the Hongwu Emperor) was impoverished and survived by begging.One day, he found a piece of "Braised Tofu" in the city of Fuyang, and after eating it, he found it to be very delicious, so he often went to restaurants to ask for food.After becoming emperor, he often thought of the flavors of his hometown, so he called a chef from Fuyang to the palace to make this dish for him.The chef made this braised tofu according to the Fuyang tradition, which was deeply loved by Emperor Zhu.After that, this dish became a must-have at imperial banquets, and has been passed down to this day, known as "Zhu Hongwu Tofu".

Instructions

Main Ingredients: Tofu (250g), Fatty Pork (100g)

Auxiliary Ingredients: Shrimp (25g), Egg Whites (100g)

Seasonings: Green Onion (10g), Ginger (10g), Salt (5g), Vinegar (5g), White Sugar (3g), Rice Wine (5g), Sugar (1g), Starch (Corn) (45g), Lard (rendered) (75g), Safflower Oil (15g)

Instructions:

1. Cut fatty pork into green bean-sized pieces;

2. Drain shrimp and add a pinch of salt and wet starch, then chop finely;

3. Heat a wok over medium heat, drain off the oil, add green onion, ginger, and meat mixture, and stir-fry until the meat is broken apart, then add rice wine, and stir-fry with salt and 30ml of chicken broth and sugar.

5. After stir-frying and seasoning, add wet starch to thicken the sauce, and pour into a dish and let it cool slightly.

6. Peel and cut the tofu into 4cm long and 2cm wide pieces, then slice thinly (0.1cm) into 24 pieces, and arrange neatly on a plate;

7. Divide the shrimp and meat filling into 12 portions and place on the tofu slices, then cover with a piece of tofu to form a tofu block;

8. Whip egg white into a foam, and add dry starch to make a paste.

9. Heat a wok over high heat, add rendered lard and heat until 50% hot, then add the tofu and deep-fry until it puffs up, remove and place on a plate.

10. When the oil temperature reaches 70% hot, deep-fry again until golden brown, and remove.

11. Add 100ml of chicken broth to the wok, add the tofu, and add salt and sugar.12.Small fireCook until the sauce thickens, add vinegar and set aside.Tips:

1. This dish can be cooked in two different ways: frying and braising.

The tofu produced in the Eight-Public Mountain is very fresh and tender. When cooking, the movements should be gentle, and the tofu should not be crushed.2. Since there is a frying process, prepare 1000g of cooked lard.3. The weight of tofu in the ingredients is the weight of the peeled tofu, so actually prepare 500g of tofu.

Five-Fragrant Tofu Slender

Introduction

Five-Fragrant Tofu Slender is a traditional vegetarian dish in China.

Tofu Strips

Wash and stack three pieces together, tie with thread.

Fill a cloth bag with star anise, fennel, five-spice powder, and sew it shut.Place in a pot with water,Soy sauce,Salt, green onion, ginger, and spices. Boil into a broth.Place tofu strips in the broth, cook until the broth thickens, and let the liquid penetrate the tofu strips, then remove the tofu strips, drain and cut into strips, and drizzle with sesame oil.Instructions:Materials:

Five-Fragrant Tofu Strips, 2 pieces of dried tofu,

Spinach,

Cucumber,50g each, cooked pork with lean and fat (100g),Shrimp (5g), ginger (10g), soy sauce (10g), vinegar (5g).Instructions:1. Slice the tofu strips into 6-7 pieces, and cut into strips;2. Cut spinach and cucumber into strips.Then arrange these strips in layers on the tofu strips, with shrimp in the center, and drizzle with soy sauce, vinegar, and sesame oil.Wrat Root PowderIntroduction

Wrat Root Powder is made from the starch extracted from the roots of wild

Wrat plantsIt is a food product.Because the roots of Wrat plants are purple, the noodles made from this are also purple.

Wrat Root Powder is made from the starch of the root of Wrat plants through modern process, which retains most of the nutrients in the root of Wrat plants, and has health benefits, such as promoting urination, detoxifying, promoting sleep, and replenishing five internal organs., is made from the starch extracted from the roots of(fern)

.

Food.

Because the roots of are purple, so the resulting noodles are also "black noodles".is refined from the starch of roots with modern technology, preserving most of the nutrients in the roots, which has health benefits, can dispel heat and detoxify, promote urination, induce sleep, and supplement five internal organs.Made from starch extracted from the roots ofVermicelliFood.Because the roots of the fern are purple, the resulting vermicelli also becomes "black vermicelli".Fern root powder, refined from the starch of the roots using modern techniques, retains most of the nutrients in the fern root, has health benefits for the human body, can dispel heat and detoxify, promote urination, promote sleep, and supplement deficiencies in the five internal organs.