Huaipei City is located in the northern part of Anhui Province, with a total area of 2802 square kilometers and a total population of 2.13 million.Famous scenic spots include the Shan Mountain Forest Park, Shan Temple, and Da Fang Temple. Memorial sites include the Huaihai Battle General Headquarters Old Site, the Shuangheji Battlefield Old Site, and the Martyrs' Cemetery.

Main characteristicsSnacksIncluding: Baishan Hard Noodles, Shuanghe Face Fish, Nanping Sound Belly, Linhan Spicy Pork, Linhan Spicy Paste, Huaipei Noodles, Linhan Five-Spice Vegetables, LinhanLambDing Family Dough Bread, Nanping Loaf Bread, NanpingDog MeatXixi Miao Buns, MouthCakesPointsXixi Steamed Buns, Death NoodlesPiesGrapesFish, Huaipei Honey Candy, Xixi Pickled Gourd, Old Town Spicy Soup, Shrimp Balls, Braised Dog Meat,BeefNoodlesSoup.

Wang Hanzi Oil Tea

Introduction

Wang Hanzi Oil Tea is a famous Han ethnic snack in Xixi, Anhui Province, known for its nourishing properties.When eating, addVinegarSoy SauceSesame Oil, sour and spicy, delicious.Its texture is smooth and oily, slightly sticky, and the aroma of sesame oil is rich, with abundant nutrients, which is loved by the elderly and children.

People often say "Old City Oil Tea is fragrant, delicious and beautiful".In the street food stalls, there are large pots, using cotton cloth to keep warm, inside is the prepared oil tea.When eating, add vinegar, soy sauce, sesame oil, sour and spicy, delicious.Its texture is smooth and oily, slightly sticky, and the aroma of sesame oil is rich, with abundant nutrients, which is loved by the elderly and children.

Besides the fragrance of oil tea, it also has the functions of invigorating the body, promoting digestion, dispelling dampness and evil, and curing colds.Especially when people feel very tired, if they can drink a bowl or two of oil tea, it will take a short time for their fatigue to disappear, and they will also feel a sense of joy.Ingredients:OilBean Curd Skin.PeanutsRice, pig bone oil,Wheat GlutenBlack and whiteSesame seeds, star anise,Five spicesPepper,and so on.

History and Culture

The original name of Wang Hanzi is Wang Xin, his carefully crafted oil tea is a unique snack in Old City.Oil tea is a nourishing snack in Xixi, Wang Hanzi is not Wang Hanzi, he widely listens to the opinions of customers in his business, carefully studies and repeatedly practices.Every morning or evening, the loud noises echo in the stone street, attracting numerous customers, and every time the season comes, the customers come to drink oil tea, and they all leave happily and satisfied.

Making

Put star anise, five spices, pepper, etc. into the pot, and use low fire to boil.After boiling, add bean curd skin and peanuts, and use strong fire to stir until smoking, then pour in pork bone oil and wheat gluten to stir in the pot.Add black and white sesame seeds, and finally cook open noodles.The finished noodles are oil tea.Huaipei Oil Sticky BreadIntroductionOil sticky bread is one of the Huaipei specialties, with a history of over 100 years.

Oil sticky bread has a golden color, is layered and thin, with crispy and delicious outer skin, suitable for people of all ages.

If it is packed into food bags, it can be stored for a long time, without becoming stale, and it tastes the same as when it is just out of the pot.

The production process of oil sticky bread is very strict,The flour must be fermented. In the autumn and winter, the water for making dough should be slightly warm.Linhan Spicy PorkIntroductionSpicy pork is a local specialty in Linhan, known for its fragrant, pure, and nourishing characteristics.Compared to

Braised Pork

, spicy pork is tender and not greasy, and its flavor lingers in the mouth.

Compared to pork chunks, spicy pork is more tender and has a unique spicy aroma, which is very tempting.Spicy pork is bright in color and has a full shape.Spicy pork is very nutritious, in addition toprotein, fat and other main nutrients, it also contains vitamins and minerals.It is a healthy and delicious food.History and CultureWhen did Huaipei Oil Sticky Bread originate?According to the elderly, they remember that in the 1920s, they ate Huaipei Oil Sticky Bread, and they saw people selling it in the market.As for when it originated, there are different opinions.

Some say it originated over 100 years ago, and others say it originated a few hundred years ago.Although there is no definite answer, it is likely that Huaipei Oil Sticky Bread has a history of several hundred years.Who is the founder is difficult to verify, but it is known that the founders of Huaipei Oil Sticky Bread are mostly from the Xie and Liu families in the late Qing Dynasty.Huaipei Oil Sticky Bread has experienced a period of prosperity and decline.In the pre-liberation era, Huaipei was the rear hospital of the Huaihai Battle (Shuangheji and Chenguan), with many mobile personnel, and the sales of Huaipei Oil Sticky Bread increased significantly.In the 1960s, after natural disasters, more than 100 families who made Huaipei Oil Sticky Bread also got involved.

After the beginning of the Reform and Opening-up, Huaipei Oil Sticky Bread was once popular in Huaipei.

However, with the development of society, more and more people have more ways to make a living, and fewer people make Huaipei Oil Sticky Bread.Now, there is only one person in Huaipei who makes Huaipei Oil Sticky Bread, that is Xie Fabei.The reasons for this are that in the past, making Huaipei Oil Sticky Bread was just a way to make a living, and it only earned a little.Now, with more opportunities to make a living, people don't want to spend their time and energy on making Huaipei Oil Sticky Bread.So, Huaipei Oil Sticky Bread is on the verge of extinction.The family of Pans discovered during the making of preserved vegetables that the dish made from the fermented vegetable juice and maggots, named "meat", was very delicious.Pickled vegetables, with an unusual and delicious taste. Afterwards, they used the fermented vegetable juice to roast meat, which was even more flavorful.Through repeated experiments, they finally created the "meat-flavored" dish.

Making method

The making of "meat-flavored" is very particular, and must be made with the soup from the local fermentation of pickled vegetables. When making it, it is necessary to choose the bestPork belly, and cut it into large, square pieces. Then put it in a pot with water to cook, removing the grease.After removing the meat, cool it, and then slice it into uniform pieces. Then drizzle it with the "meat-flavored" sauce (the quality of the "meat-flavored" sauce determines the color and flavor of the dish), and add seasonings to mix well. Then put it in a bowl or plate, and then cook it again.Steamfor a certain time, further removing the grease, and immersing the flavor into the meat.After steaming, take it out of the pot and refrigerate it. When eating, cook it for 15 minutes, and then it can be eaten.

Baishan hard noodles

Introduction

Baishan hard noodles are a traditional snack in Xishan County, with a history of several hundred years. The making of Baishan hard noodles is relatively complex. It is known for its "large, hard, beautiful shape, and chewy texture".Thisfoodhas a close relationship with the history of the ancient Sui River dike.The ancient town has many merchants and visitors, so there is a need for food. In order to facilitate carrying and preservation, hard noodles came into being.The founder of Baishan hard noodles is unknown, but it is known that in modern Baishan Town, there are many noodle makers with the surnames of Xie and Liu.

The making of Baishan hard noodles is quite complicated, and requires selecting flour, soaking noodles, fermentation, making "dough", steaming, and shaping. None of these processes add any ingredients.The noodles made in this way have a beautiful shape and chewy texture.Authentic Baishan hard noodles are about 4 ta (a Chinese unit of weight), with a round arch shape on top, and a square shape on the bottom. It is known for its three main characteristics: large, hard, and shape.This is a local specialty.A famous food for hundreds of miles.But with the development of times, nowadays, only a few people are engaged in this business.

Baishan hard noodles are different from general noodles.First is its "hardness".When pressed with your hand, it cannot be concave, and it will not be deformed when squeezed in your hand, like a brick.Second is its "size": the standard Baishan hard noodles are generally 7 cm long, 3 cm wide, and 15 cm high. A single one is more than 4 ta.Third is its shape: the top is a round arch shape, and the bottom is a square shape.These three characteristics are not comparable to general noodles.

History and Culture

What is the origin of Baishan hard noodles, and who are the founders?According to the elderly people, they have eaten Baishan hard noodles since they were young, and they saw people selling them in the market.Regarding the origin, there are different opinions.Some say it is more than a hundred years, and some say it is several hundred years.Although it is not certain, but it is closely related to the history of the ancient Sui River dike and the area.The ancient town has many merchants and visitors, so there is a need for food, so Baishan hard noodles came into being.Therefore, it is reasonable to believe that Baishan hard noodles have a history of several hundred years.The founder is unknown, but it is known that in modern Baishan Town, there are many noodle makers with the surnames of Xie and Liu.

Baishan hard noodles have experienced prosperity and decline.Before the Liberation, Baishan was a hospital in the south (Dou Heap) and north (Chenguan) of the Haihe River battlefield, with a large number of soldiers and a large sales volume. Every day, leger meat noodles are sold in large quantities.After the natural disasters in the 1960s, hundreds of households also made steamed buns.After 0, chop the tail of capitalism, so that the steamed buns almost disappeared from the market.In the early stage of rural reform and opening up, steamed buns also became popular in Baishan Street.However, with the development of society, more and more people have opportunities to make a living, and fewer and fewer people make steamed buns.Nowadays, only one family, Xie Fabei, is selling steamed buns in Baishan.The reason is that some old people say that making steamed buns was just a way to earn a living, earning money to support their families.Now that people have a better life and have more business opportunities, who would still make steamed buns?It seems that steamed buns in Baishan are on the verge of extinction.

Instructions

The production process of hard wheat cake is quite complex.In the past, there were no flour mills, so stone mills were used.WheatFlour, the dough needs to be kneaded twice with a copper wire to make the flour white and fine, so that the finished cake is shiny and not deformed.The cakes that can be put on sale that day must be kneaded and shaped in the evening, and the kneading must start at 2 a.m.When kneading, sprinkle a layer of dry flour on it, after the dry flour is kneaded into the dough, sprinkle another layer of dry flour, and continue kneading.This needs to be kneaded repeatedly six to seven times, until the dough is kneaded up and down, and the dough is not deformed when it is laid down.The kneading is laborious and requires a lot of effort, and it also requires mastering the dryness, softness, and hardness of the dough, which is a key technique for making hard wheat cakes.To reduce the labor intensity of kneading dough with hands, someone invented a technique of tying a wooden stick to one end of the kneading surface, placing the dough on the stick, and kneading the dough with both hands.After the kneading process is completed, it is necessary to make a row of "cake bases" on the surface of the cake, using a sharp knife to quickly cut the cake into uniform shapes.After the cake is put in the pot for a few minutes, it needs to be opened and checked, and if it is deformed, it needs to be reshaped immediately, then the fire is turned up, and it is finished in one go.

Mud carp

Introduction

Mud carp is a traditional dish of Han nationality in Anhui Province, which is in the Huabei Plain. The soil is fertile and the climate is mild, so there are many mud carps.In the past, it was used to brew wine, and there was a famous poem "Mud carp and wine" in the Tang Dynasty.County of XiaoWineIt is clear, mellow and refreshing, with long-lasting aroma, and is well-known both at home and abroad.Under the inspiration of Mud carp wine, the chefs in Huabei came up with a unique idea, and after repeated practice, Mud carp emerged.Mud carp is made withGreen carpas raw material, with the original juice of grapes used for brewing wine, and shaped into a string of grapes.Placed horizontally on a plate, the "grapes" are full and plump, the skin is crispy and the meat is tender, sweet and sour, with a rich aroma, which is a traditional delicacy in Huabei.

Instructions

Main ingredients:

350 grams of green carp, 100 grams of grape juice,Green vegetables4 pieces of leaves,1 egg,75 grams of bread, 25 grams of flour, chopped green onions,Ginger10 grams of each, 25 grams of soy sauce, 35 grams of vinegar,150 grams of white sugar, appropriate amount of cornstarch, a little sesame oil.Making method:1. Chop the bread into small pieces;2. Wash the green onions and ginger, cut the green onions into segments, and ginger into slices;

3. Choose long-shaped fish meat (green carp), cut into trapezoidal shapes, place on a chopping board with the skin facing down, cut from the meat side, and cut into 1.5 cm segments with a straight knife first, then use a curved knife to cut a flower pattern every 1 cm, and then cut with a straight knife to cut the flower pattern to a depth of

Fish skin

，but do not cut the fish skin, after cutting the flower pattern, put it in a bowl;

4. Break the egg into the bowl, add cornstarch, and stir until it forms an egg slurry;5. Take out the marinated fish, dip it in egg slurry, and then sprinkle with breadcrumbs to stick to the fish and the knife edges;6. Place the pot on high heat, add a little sesame oil, and heat until it is about 70%, then put the fish into the pot, wait until it turns to a pale yellow, when the fish skin shrinks and the fish meat expands into grape-shaped, take it out and put it in the plate;

7. Blanch the green vegetables, cut the green vegetable leaves and stems into grape-shaped, and put them next to the fish, making a grape-like shape;

1. Remove the marinated and cooked fish, dip it in an egg mixture, and then sprinkle with breadcrumbs to stick to the fish and knife edges;

2. Set the pot to high heat, add oil, and cook until 70% hot, then put the fish in the pot. When the fish skin shrinks and the fish meat opens into grape-like pieces, take it out and put it in a plate;

3. Blanch the green vegetables, cut them into grape-like shapes, and place them next to the fish, forming a whole grape shape;

8. InThe moment of frying fish, on the other hand, put the pot on high heat, add white sugar,Add a lot of ginger, this soup is very spicy.After the soup is cooked, add a little white pepper (black pepper can also be used, but the color of the soup will turn black).Finally, add a little sesame oil.History and CultureIt is said that when Emperor Qianlong visited this place, he was hungry, and there was a grandmother selling chicken soup on the side of the road. Emperor Qianlong drank a bowl of it, and he was very happy. He didn't know that the white grains in the soup were the remaining chicken guts.

So, he asked the grandmother, "What is this soup?"

The old grandmother didn't hear clearly because she was old and had trouble hearing, so she repeated, "What is this soup?"

Emperor Qianlong thought that this soup was called "What soup".Later, this name was used, and now the people in Heishui call it "What soup".Making method

The old town's spicy soup is made with mother chicken and bone, plus a spice packet with 12 ingredients.When cooking, in addition to adding green onions and grains, a lot of ginger is added, this soup is very spicy.Wash the green carp and bones, add water and boil, until the carp is cooked and the bones are soft.Then add the flour, stir to form a slurry, and cook until the soup is thick.Finally, add the cooked green carp and the bones, stir until cooked.Add the prepared spices and seasonings.Finally, add a little sesame oil.Nowadays, there are restaurants with "South Ping Sound Belly" as the signature dishes in cities like Zhuzhou, Huabei, and.

Making method

The method of making "Sound Belly" is also very simple.Choose fresh pig's belly, but the heat when cooking should be carefully controlled according to the ingredients.You need to buy fresh pig's belly, wash it repeatedly with salt and vinegar water, and cut it into strips. Cook it in boiling water with ingredients, and put the soup and belly together in a small bowl or large porcelain bowl.

steamed buns

Introduction

Steamed buns are a food from, similar toSteamed pancakesand are different from steamed pancakes.Steamed buns are made from unfermented flour and kneaded into a soft dough. Use a rolling pin to flatten it to a circle about 0.1 cm thick and about 30 cm in diameter.It is baked on a round iron plate with a slight bulge in the middle. This kind of iron plate is usually called "Wok".Steamed buns are soft, chewy, and have a good texture. They can be used as a staple food and also help to strengthen teeth.Sometimes children will roll them with white sugar, which tastes very delicious.Also, some people like to roll them with "Qidu" (a type of preserved vegetable). The inside is crispy and the outside is soft, which is very delicious.Later, "Water Steamed Buns" and "Vegetable Buns" were also developed.The making of "Water Steamed Buns" is basically the same, just cooked in a pot."Vegetable Buns" are made with two steamed buns in the middle, withChives, eggs, salt, and oil, and then re-baked.After that, you don't need to eat anything else with it.

South Ping "Gou" Buns

Introduction

Buns are the main food for Northerners. People in Huabei also like to eat buns.The food that is equally famous as Baishan steamed buns is South Ping "Gou" Buns. South Ping "Gou" Buns are long and cylindrical, with a shape similar to a "Gou". Therefore, the name of the bun is also "Gou".

South Ping "Gou" Buns have their own unique making methods, which are difficult for others to learn.The dough making, shaping, and steaming all require precise temperature control to ensure that the dough is well-fermented.The method of making the dough for South Ping "Gou" Buns is the traditional yeast fermentation method. The key is the dough making.The dough is relatively soft, and then needs to be pressed repeatedly with a "Gou" many times, while sprinkling with flour. The dough becomes harder and harder, and the buns are very chewy.Use wood-fired stove and earthen pot to steam.South Ping "Gou" Buns are pure and delicious, with a soft and chewy texture, and a beautiful color.

Ding's "Gou" Buns

Introduction

Ding's "Gou" Buns have a history of over 200 years. It is a famous delicacy in, known for its "pure and authentic flavor, and delicious aroma."The making process is very meticulous. First, you need to choose fine flour, add water and knead it, then use a long, tea cup-like rolling pin to repeatedly roll it, and sprinkle a little sesame on it.Cooked on a flatpan with a small fire, and the finished "Gou" has a diameter of 40 cm and a thickness of 3 cm, which is round and hard, with a hand-like thickness, and the front is yellow and the back is white. It is crispy on the outside and soft on the inside, with a chewy texture."Gou" is very hard, so you need to chew it slowly to taste the flavor of the wheat.Ding's "Gou" Buns are a local delicacy that everyone knows and loves.According to the fifth generation, 91-year-old Ding Zunxian, he said that because of the influence of the old feudal ideas, men are not allowed to pass on to women, men are strong and fit, so they named "Gou".The making process of Ding's "Gou" Buns is well-known in the local area. The sales of "Gou" every day are very good, and there is often a shortage of supply.

Old City Hot Soup

Introduction

Old City Hot Soup is a local snack in Old City,.It originated in the middle of the Qing Dynasty and flourished in the early years of the Republic of China. Afterwards, it has been continuously innovated.According to the different base and main ingredients, the name is also different, common ones are: "Face skin soup", "Chicken soup", " soup", and mixed soup.Hot soup must add a certain amount ofWhite pepper, the characteristics of the hot soup are: spicy, fresh, and fragrant.

History and culture

It is said that in the Qing Dynasty, when went south, he happened to be passing by, and he was hungry. There was a small old woman cookingChicken soup, sat down to eat, he felt that the soup was very fragrant, and there were also rice grains in the soup. didn't know that these rice grains were chicken that hadn't been cleaned.So, asked the old woman: "What is this soup?" The old woman was old and had difficulty hearing, so she repeated "What soup?"misunderstood that the name of the soup was "What soup?"Later, this name was adopted. Now in, people call it "What soup". Because the soup is spicy and fragrant, some people also call it "Hot soup".Making method

Old City's "Hot soup" is made with chicken and bones, plus a soup package with 12 ingredients.

When cooking, in addition to adding and rice grains, a lot of ginger is added. The soup is also very spicy and fragrant.Wash the steamed buns in warm water, and then cut them into small pieces, and put them in the pot. The taste of the soup is very spicy.After washing the steamed buns, put them in the pot and cook with water.The making of steamed buns also has a method: put flour in a basin, add about 1 kg of water to knead into a soft dough, and then roll it with a rolling pin. Sprinkle a little sesame on it, and then knead it again. The dough becomes harder and harder, and the buns are very chewy.Steam in a wood-fired stove and earthen pot.The taste of the "Gou" is pure and delicious, with a soft and chewy texture, and a beautiful color.Ding's "Gou" BunsIntroductionDing's "Gou" Buns have a history of over 200 years. It is a famous delicacy in, known for its "pure and authentic flavor, and delicious aroma."The making process is very meticulous. First, you need to choose fine flour, add water and knead it, then use a long, tea cup-like rolling pin to repeatedly roll it, and sprinkle a little sesame on it.Cooked on a flatpan with a small fire, and the finished "Gou" has a diameter of 40 cm and a thickness of 3 cm, which is round and hard, with a hand-like thickness, and the front is yellow and the back is white. It is crispy on the outside and soft on the inside, with a chewy texture."Gou" is very hard, so you need to chew it slowly to taste the flavor of the wheat.Ding's "Gou" Buns are a local delicacy that everyone knows and loves.According to the fifth generation, 91-year-old Ding Zunxian, he said that because of the influence of the old feudal ideas, men are not allowed to pass on to women, men are strong and fit, so they named "Gou".