Huainan, located on the banks of the Huai River, was established in 1950 and is known as the "Throat of the Central Plains" and the "Barrier of the Southern Jiangnan," making it a key node in the Huai River urban group.The area is rich in resources and boasts a prosperous economy, often referred to as "Five-Colored Huainan."

FeaturesSnacksIncluding: HuainanBeefSoup, Eight-Mile MountainTofu...SteamedShiitake mushroomsBoxes, Eight-Mile Mountain Snowball, Ta Jia'anDuck Soup...BunsLo River Buns, HuainanHuainan TofuFeasts, HuainanBeef Soup...Cake...LambSoup, Upper Yao's Noodles, Xiaji Noodles, Huainan Spicy Soup, Duck Soup...HamStewEel...FriedRolledOil Twigs...

Eight-Mile Mountain Tofu

Introduction

Eight-Mile Mountain Tofu is also known as...Green beans...This dish is actually...A vegetarian dishthat is a delicacy, and is also a traditional dish of the Han people in Huai'an County, Anhui Province, belonging to the Huai River cuisine.Tofu originated in the Eight-Mile Mountain area of Huainan during the reign of King Liu An of the Han Dynasty, which is the boundary between Huainan City's Eight-Mile Mountain area and the area of Huai'an County, and has a history of over two thousand years. The method of making Eight-Mile Mountain Tofu is recorded in works such as Li Shizhen's "Compendium of Materia Medica," Ye Ziqing's "Grass and Tree," and Luo Qi's "Material Origin" during the Ming Dynasty.The best quality tofu in the area is made in the Eight-Mile Mountain and Huai'an County area, and is called "Eight-Mile Mountain Tofu."This tofu is made from pure...Soybeansas raw material, and is refined with the spring water from Eight-Mile Mountain.The skills of local farmers in making tofu have been passed down through generations, and many people have mastered a set of excellent techniques, making tofu that is fine, white, fresh, and tender, which is highly popular among the public.

Method

IngredientsPreparation: 250g of tofu, 25g of cooked bamboo shoots, soakedWood ear50g, shrimp powder 10g, 5g of green onion,Salt2g, Eight-Mile Mountain Tofu,Soy sauce50g,Green beans100g of starch, cookedVegetable oil50g,Peanuts500g (approximately 100g).

Method: 1. Cut the tofu into 2cm square pieces, boil in a cold pot, and remove. Place it in a colander to drain.Slice the bamboo shoots thinly.Mix the cornstarch with a little water to make a slurry.2. Heat a wok on high heat, add vegetable oil, heat to about 50%, and roll the tofu in the starch slurry before frying it until golden brown. Then, drain the oil in a sieve, and keep the wok on high heat. Add 15g of cooked vegetable oil, heat to about 50%, then add shrimp powder, sliced bamboo shoots, wood ear, and chopped green onions and sauté for a few times. Add the tofu, soy sauce, salt, and 50g of water, and then quickly stir-fry to form.

HuainanLamb Soup

Introduction

Huainan Lamb Soup is another specialty of Huainan, along with Beef Soup, making it one of the two main delicacies of Huainan.Lamb soup from Fuyang County, Huainan, is particularly famous, while Lamb soup from Zhu Ma De Town is considered the best in Huainan.Customers flock here, and the line is always long.Huainan Lamb Soup is fragrant and spicy, with tender meat, made from high-quality lamb, and combined with Huainan's unique and precious spices, with a wonderful aroma when cooked.Lamb soup is also made with broth, with a rich and flavorful taste.It is one of the two main delicacies of Huainan.

Fire RoastedWinter Bamboo Shoots

Introduction

Fire Roasted Winter Bamboo Shoots is a traditional snack of the Han people in the Huizhou area of Anhui Province.It is a local delicacyIn which winter bamboo shoots are buried with the shell in the wood fire, roasted until the hands can be easily mashed, and then the roasted outer layer is peeled, and cut into long, cylindrical pieces using a knife.Another ingredient is tomato sauce, sweet noodle sauce, chili sauce,Sesameoil, soy sauce, and chopped green onions.Gingerjuice.Winter bamboo shoots are roasted in the fire, which helps to retain moisture and original flavor, and the outer layer is easily absorbed by the sauce, resulting in a rich and crispy taste.

Method

Ingredients:

600g of winter bamboo shoots (with shell), 20g of soy sauce,Vinegar15g, 0.5g of salt,Sugar15g,MSG0.5g, 25g of sesame oil

Method:

1. Mix the soy sauce, vinegar, salt, sugar, MSG, and sesame oil in a bowl.

2. Bury the winter bamboo shoots with the shell in the wood fire, roast until the hands can be easily mashed, and then remove the outer layer and cut it into cylindrical pieces.Rinse the outer layer of the bamboo shoots, cut it into cylindrical pieces, and place it in the bowl with the prepared sauce and mix well.

Stewed Eel with Ham

Introduction

Stewed Eel with Ham is a dish from Huai cuisine. The main ingredients are eel and ham, with a flavor that is both fresh and fragrant. The cooking method is stewing, and the difficulty level is advanced.Eel has goodbloodfunctions, and eating eel regularly can lower blood cholesterol levels, which is beneficial for patients with high blood pressure and coronary heart disease.Eel can also "strengthen the body, strengthen the yang, and replenish the yin," which is beneficial for patients with tuberculosis, anemia, and poor physique.It also has certain auxiliary effects for various diseases such as tuberculosis, anemia, and poor physique.Method[Ingredients/Seasonings]

Instructions

[Ingredients/Seasonings]

500g of turtle meat, 1/2 a piece of ham, 1 tablespoon of Shaoxing wine, 70g of ham, cookedPork10g, 3 cups of clear soup, appropriate amounts of fragrant oil, green onions, and gingerPepperA little.

[Making process]

① Skinning and filleting the turtle head, removing the head, draining the blood, and immersing it in 80℃ hot water. Peel off the skin and membrane, cut along the shell with a knife, remove the shell and internal organs (leaving turtle eggs), feet, and tail, wash, and cut into 3.3cm long and 2cm wide strips, and put them into a boiling pot. When the water boils again, take them out.② Select ham with good and lean meat, cut into 4 large pieces.Wash the ham bone.

③ TakeA pot

Place the turtle pieces neatly in it, then surround the turtle with ham, green onions (tied), ginger (mashed), and ham bone, add clear soup and Shaoxing wine.Cover the pot, cook over high heat, remove foam, add sugar, and simmer for about 1 hour, remove green onions, ginger, and ham bone, remove the ham and cut it into pieces, put it back into the pot, drizzle with fragrant oil, and sprinkle with pepper.Steamed mushroom boxIntroduction

Steamed mushroom box, a specialty of Huainan

Delicious and easy to make.

Making methodMaterials36 dried shiitake mushrooms, 25g of chopped ham, pork

Meat, 200g,

Eggs, 1, soy sauce 1 tablespoon, soup 1 cup, fat, flour, green onions, fragrant oil, appropriate amounts.

Making process1. Chop the pork into minced meat, put it in a bowl, add minced ham, green onions, 1/2 tablespoon of soy sauce, salt, sugar, MSG, and appropriate amount of flour and fat, add eggs, and mix well.2. Wash the shiitake mushrooms, boil in soup and season, then remove and flatten, with the mushroom facing down, press flat with a cutting board (use shiitake mushroom water to remove sediment).Take 18, place the mushroom facing down on the cutting board, sprinkle appropriate amount of flour, put a portion of filling on each mushroom, cover with the remaining 18 mushrooms, forming a shiitake mushroom box, arrange neatly in the dish, and steam for about 10 minutes.3. Heat the pot, add

Chicken broth

and shiitake mushroom water, soy sauce, salt, and MSG, boil, and thicken with flour, drizzle with fragrant oil, and pour over the shiitake mushroom box.Luhe bean cakesIntroductionLuhe bean cakes, also known as Lu River bean slices, money cakes,Small bean cakes, are one of the “Three beans on the Huai River” (Lu River bean cakes, Xiaji bean circles, and Qiji bean circles), and are a famous local specialty.The main ingredients are green bean powder,

Flour, and water to make a dough, and then press into cakes with a flat pan.

Can be stir-fried, fried, stewed, or boxed, and there are local eating methods such as soft-fried bean cakes, fragrant fried bean cakes, strange bean cakes, and boxed bean cakes, which are delicious and popular in Luhe, and have a wide influence.

History and cultureAccording to legend: “Bean cakes

”Were likely introduced into the Luhe area during the late Qing Dynasty, before liberation, many people ate them, and according to the elderly, the most authentic bean cakes in Luhe street were made by "Yang's fried bean cake shop"and "Cai's fried bean cake shop

".

Making method

Luhe

Bean cakes, compared to other places, have differences.This is because it still maintains traditional craftsmanship, using flour, alum, salt, and sugar to make an oil dough, and then through the baking process, skilled bean cake makers use their superb technique to turn the oil dough into a net-shaped, then put it into a pot with more than 6 parts of oil to bake. The finished product has characteristics such as white, light yellow, golden, crispy, fragrant, fresh, salty, and slightly sweet.

Huainan Hu La Tang

Introduction

Huainan Hu La Tang, also known as oil tea, has many local characteristics in Huainan, and the container used is also very characteristic, a large aluminum pot with a long spout, which is sealed with a wooden stopper.When eating, just pour a bowl, which is thick and does not add soy sauce.Inside is addedWheat starch,Rice noodles,Dried seaweed,

Peanuts, mung beans, sesame seeds, and different sellers will add different ingredients.Those who like spicy can add chili.Drink it and enjoy.However, be careful not to keep stirring it with

Soup,

Otherwise, it will become mushy and inedible.Sticky rice cakeIntroductionSticky rice cake, is a Huainan specialty, made withSticky rice.Made with cooked sticky rice, mixed with green onions and seasonings, and then pressed into about 1cm thick squares with a special mold.When eating, it can be fried, deep-fried, stewed, or boxed.The outside is crispy and fragrant, the inside is sticky and soft, and it is very delicious.Qiji bean circles

Introduction

Qiji bean circles, also known as green bean circles, small bean circles, and beancurd circles, are one of the “Three beans on the Huai River” (Lu River bean circles, Xiaji bean circles, and Qiji bean circles), and there are manufacturers, workshops, and shops of different sizes along the Huai River.Green bean circles are made with green bean powder, Huai River seaweed, flour, green bean sprouts, or yellow bean sprouts, and are formed into small circles and then fried in a pot with more than 6 parts of hot oil.Green bean circles are easy to store, easy to pack, and can be packed in bags, and can be cooked, stewed, boiled, or eaten directly, and can be eaten cold, hot, dry, or wet.TofuCompared to other types, it has some differences.This is because it maintains traditional methods, using ingredients like flour, alum, salt, sugar, and vegetable oil paste, which is then kneaded and shaped into a net-like form, then deep-fried in hot oil (more than 60%) to solidify. The finished product has characteristics such as white, light yellow, gold yellow, soft, crispy, charred, crunchy, fragrant, fresh, salty, and slightly sweet.

Huainan Tofu Soup

Introduction

Huainan Tofu Soup, also known as "oil tea," has many local variations. The containers used are also distinctive, often large aluminum pots with long spouts, sealed with wooden corks.When eating, pour a bowl of it out, which is thick and doesn't contain soy sauce.Inside are addedWheat Gluten...Potato Starch...Seaweed...Peanuts, soybeans, sesame seeds, etc. The ingredients added by different vendors will also vary.For those who like spicy flavors, you can add more chili to taste.However, be careful not to keep stirring the ingredients, otherwise, they will become soggy. Once soggy, they become like water, and it's no longer enjoyable to eat.Rice Cakes

Introduction

Rice Cakes are a local specialty of Huainan, made with

Glutinous Rice...Steamed glutinous rice is mixed with chopped green onions and seasonings, then pressed into approximately 1cm thick pieces using a special mold, and cut into approximately 8cm long square pieces.When eating, it can be deep-fried in hot oil until golden.This is crispy on the outside and fragrant, and soft and salty on the inside, making it delicious.Green Bean Balls

Introduction

Green Bean Balls, also known as "green bean balls," "small bean balls," and "blistered bean balls," are one of the "Three Beans of the Huai River." There are various manufacturers, workshops, and shops along both banks of the Huai River in Huainan, producing different sizes.

Green Bean Balls are made from green bean powder, Huai River shrimp skin, flour, andGreen Bean SproutsorYellow Bean SproutsMixed together, then formed into small balls and deep-fried in hot oil (more than 60%) until they turn golden brown. The resulting balls float to the surface and absorb the oil.Green Bean Balls are easy to store, transport, and package, and can be eaten in various ways, including boiled, stewed, steamed, and simply eaten as is, hot or cold, dry or wet.Green bean glutinous rice balls are easy to store and preserve, can be packaged in bulk or bags, and are very convenient to eat. They can be cooked, stewed, steamed, fried, or eaten directly. They can also be eaten cold, hot, dry, or wet.