Chizhou is the first national ecological economic demonstration zone in China, located north of the Yangtze River, south of Huangshan Mountain, west of Mount Lu, and east of Wuhu.As of March 2014, it includes the areas of Chizhou, Dongzhi, Shitao, and Qingyang, with a total area of 8272 square kilometers and a population of 1.62 million.

FeaturesSnacksIncluding: Huashan vegetarian cuisine, stinky mandarin fish, and seven-town stinky.TofuWrapped dumplings, honey wine, Dongzhi rice dumplings, Huashan vegetarian.BunsDried tofu, rose puffs, and Lingyang.Tofu stickstofu.

wrapped dumplings

Introduction

wrapped dumplings are a traditional snack in the Huangshan area of Anhui Province.Rice dumplings are common throughout China, but those from Huangshan have a unique flavor.DumplingsThey are distinct in their wrapping method, shape, and ingredients.It is worth mentioning that grey dumplings are made by filtering water with grass ash and mixing it with sticky rice.Sticky riceWrapped in grey dumplings, they are particularly delicious and soft due to their high alkalinity and high viscosity, making them very palatable and easy to store.Huangshan Huashan wrapped dumplings have a unique flavor. Their wrapping and shape are distinct, and Huangshan wrapped dumplings are long pillow-shaped dumplings. The wrapper is made of ( ), also known as dumpling leaves, which grow on high mountains.wrapped sticky rice is fragrant and delicious.Choose large, plump, and wide, wash and soak them in water for one or two days before making the dumplings. The dumplings are four-cornered, like pillow-shaped.

Mixed meat

Introduction

Mixed meat is a local specialty in Chizhou.Meat diced, plus (liáo jiǔ), (cōng),(jiāng)Ginger(hú jiāo fěn)Black Pepper(táng), flavor enhancer, 80% heat oil, stir-fry, and pull out.Leave the bottom oil in the pot, add(là jiāo)slices, stir-fry to release the spicy flavor, add meat,(qīng dòu)Green Beans(xiāng gū)slices, stir-fry for a few times, add (páo qiàn), and then cook.Method

Ingredients:

Pork150g lean pork, 50g chili peppers, 50g green beans, 50g dried mushrooms.Method: 1. Dice the lean pork, add (liáo jiǔ), (cōng), (jiāng), and (hú jiāo fěn) to marinate, then stir-fry in 80% hot oil until cooked, and pull out.

2. Leave some oil in the pot, add chili slices to stir-fry, then add meat, green beans, and dried mushroom slices, stir-fry for a few times, add (páo qiàn), and cook.Stinky Mandarin Fish

Introduction

Stinky Mandarin Fish is a famous dish in Qingyang County, with a unique flavor.

It is collectively referred to as "bucket fish" or "preserved fish".The term "preserved" in local dialect means smelly.This "stinky Mandarin fish" smells bad, but tastes delicious. It maintains the original flavor and aroma of the Mandarin fish, with a rich and flavorful meat texture, and the bones are separated from the meat.Method

Main ingredients: fresh Mandarin fish, auxiliary ingredients: meat slices, bamboo shoots.

Soy sauce, (shào jiǔ),(bái táng), ginger, chicken broth, pig fat.Method: 1. Wash and de-scale the fresh Mandarin fish (if you don't de-scale the Mandarin fish when preserving it, the fish will not be able to easily discharge moisture during the preservation process, which will affect the flavor of the stinky Mandarin fish), cut open the belly, rub with salt, and then put it in a wooden bucket to marinate (the best way is to marinate in a wooden bucket, but you can also use foam boxes or (gāng) to marinate, but you must not use the method of directly rubbing with salt and then also placing stones to press it, this method will make the meat of the fish not firm, the fish will not be able to easily discharge moisture, the meat of the fish will not be able to fully ferment, and the stinky Mandarin fish will not have the characteristic "smelly but not smelly" flavor, and the meat of the fish will not be delicious;), then put the fish in a place with a temperature of 25°C for six to seven days, and the fish will emit a "smelly but not smelly" odor.2. Wash and make a few diagonal knife cuts on both sides, and after drying, put it in a pot to lightly fry until the two sides are light yellow.3. Leave a little oil in the original pot, add meat slices, bamboo shoots to stir-fry, then add the fish, add soy sauce, (shào jiǔ), (bái táng), ginger and chicken broth, and use high heat to boil, then turn the heat to low and cook for about 40 minutes, when the soup is almost dry, remove the green garlic, and add thin cornstarch slurry to thicken and coat.Cook and serve.Huashan woven dumplings

IntroductionHuashan woven dumplings are a famous snack in Huangshan, Anhui Province, and a local specialty. They are made from local vegetables, yellow grass, and green beans.Huashan woven dumplings have a crispy and non-greasy outer layer, and the yellow grass, which is not a seasoning, but a plant in the lily family that grows on Huangshan Mountain, is added to the dough.

The yellow grass makes the dough more oily and fragrant, and has a sweet taste.Therefore, when you eat Huashan woven dumplings, you will feel a sweet and fragrant sensation in your nose and mouth, which is delicious and not greasy.Therefore, when you eat Huashan woven dumplings, you will feel a sweet and fragrant sensation in your nose and mouth, which is delicious and not greasy.Therefore, when you eat Huashan woven dumplings, you will feel a sweet and fragrant sensation in your nose and mouth, which is delicious and not greasy.

History and Culture

Huangshan, Eight Hundred Temples, Ninety-Nine Peaks, is known as "the first mountain in Southeast Asia". Legend has it that a prince of the New Kingdom (now South Korea) came to China and visited Huangshan.

Later, he encountered a local farmer, who taught him how to make dumplings.The farmer also taught him how to make steamed buns.These two dishes became very popular in Huangshan.The steamed buns are made from finely milled rice flour.The buns are cut into small pieces, and then fried in oil.Then, they are mixed with honey orsugarto eat.MethodMain ingredients:500g rice flour, 250g oil,

5 eggs.

Auxiliary ingredients: 15g baking powder, 750g sugar, 150g honey.Method: 1. Pour the rice flour into a bowl, crack the eggs into the flour, add appropriate amount of water, and knead into a smooth egg dough.2. Knead the dough for 5-6 minutes, then roll it out into a large sheet, cut it into 6cm long, bamboo stick-shaped dumplings."(fú róng)

Cake

Introductioncake is one of the famous snacks in Stone Town, with a fragrant and delicious taste, soft and chewy texture, made from finely milled sticky rice flour.The production process is complex, and the dough needs to be cut into pieces.

Then, the pieces are fried in oil, and then mixed with honey or sugar to eat.Main ingredients:

500g rice flour, 250g oil,

5 eggs.Auxiliary ingredients: 15g baking powder, 750g sugar, 150g honey.Method: 1. Pour the rice flour into a bowl, crack the eggs into the flour, add appropriate amount of water, and knead into a smooth egg dough.2. Knead the dough for 5-6 minutes, then roll it out into a large sheet, cut it into 6cm long, bamboo stick-shaped dumplings.cake (fú róng)CakeIntroductioncake is one of the famous snacks in Stone Town, with a fragrant and delicious taste, soft and chewy texture, made from finely milled sticky rice flour.

The production process is complex, and the dough needs to be cut into pieces.

cake (fú róng)CakeIntroductioncake is one of the famous snacks in Stone Town, with a fragrant and delicious taste, soft and chewy texture, made from finely milled sticky rice flour.The production process is complex, and the dough needs to be cut into pieces.cake (fú róng)

CakeIntroductioncake is one of the famous snacks in Stone Town, with a fragrant and delicious taste, soft and chewy texture, made from finely milled sticky rice flour.The production process is complex, and the dough needs to be cut into pieces.Noodles，3. 250 （ ， ， ）， ， ， ，Honey Glaze， ， 500 ，， 2--3 ， 3--4

Made of Konjac

Introduction

Konjac is a local specialty of Shitai CountySnack.， ， ， ， ，Steamto make.

Recipe

“ ” ， ， ， ，， ，

MountainNoodlesRoasted Meat

Introduction

Mountain Noodles and Roasted Meat is a local specialty of ChizhouEveryday DishOne.Noodles with pig meat are suitable for people of all ages to eat.It is a must-try local cuisine when traveling to the local area.

Recipe

： （Five-colored Pork）300 （ ）200 30 20 5 3 10 3 3 5­

：1： ， ， 100 ， 20 15 ， ， 1 5­2： 100 2 ，Porridge（ ， ，） 150 ， ， 1 ， ， ，­3： ， 10 5 ， 2 ，

ChivesChinese CabbageStir-fried Shrimp

Introduction

ChivesStir-fried Shrimp is a specialty of Chizhou Shitai CountyFood， ， ，With functions such as appetizing, invigorating, sweating, strengthening yang, consolidating essence, etc.Especially suitable for winter.

Recipe

： 150Millet250 5 2 5 5­

：1 ，Wok， ， ， ，， ， ，2 ， ， ， ，

Konjac Tofu

Introduction

， ， ， ， ， ，“ ”“ ”， ， ， ， “ ”， ， ， ，， ， ，，Soybeans， ， ，“ ” ，

Historical and Cultural

“ ”Tofu Oil, Tofu Milk, Deep-fried Tofu Fruit, etc.The manufacturing process composition of series products such as tofu oil, tofu paste, fried tofu fruit, etc.， ，， ，“ ” “ ” （1662–1722），

，，，

，

，，，，，，，

，，，

，

，，，，，，，，，，，，，，

，

，，，，，，

，，，，，，，