Masan City, Anhui Province, China, located in the east of Anhui Province, at the south bank of the Yangtze River, established on October 12, 1956.

Masan City is one of the ten largest steel bases in China, Masan Port is one of the ten largest ports in the Yangtze River, and is an important steel circulation base in China.

FeaturesSnacksIncluding: Stone LakeCraband Golden HealthMushroomBanquet, One-Taste Jade BeltCakeand Huangshan TempleEgg Yolkand Big Meat Noodles, Intestine NoodlesRice Noodlesand Tangtu Big Meat Noodles, Tangtu Intestine Rice Noodles, Flower Mountain Lobster, Roasted Pork, and County FriedBeefand Flower Mountain FriedBunsand Sanjing River Crab, Tangtu Pickled Vegetables, and Lao BridgePeanutsCrispy, Ujiang Emperor Crispy, White Bridge SugarVinegarand Lu Rice Dumplings, Han Shan Dried Thread, and Old Three Mouth PondDuckSoup, XianzongDog Meatand Pickled Vegetable JuiceSteamedTofu.

Serve Zao

Introduction

Serve Zao, is a traditional snack in Anhui Hefei City, Wuhu, Masan and other places, such as Ba, Huaolin, Weiwu, Lu, and so on. It is a traditional food used during festivals.Every year on December 23rd, residents useRice Noodlesto make buns, usingBean Curd, Meat, Vegetables or Pickled Vegetables as filling, and bake the whole family to share.

Serve Zao with a golden and crispy surface, without being burnt, with a good aroma of crispy;Without baked surface, smooth and oily, not sticky.Juicy filling, delicious and tasty, fragrant.Serve Zao has various fillings, exceptRadishand Meat filling, there are also "Pickled Vegetable filling", "Lettuce stir-fried with meat", "White Sugar filling", "Sichuan pepper filling", "Sesame filling", "Spicy filling" and other flavors.History and CultureServe Zao is a folk custom in China to worship "Zao God" in the old times.The Chinese people believe that "Zao God" is a god who governs the fortunes of a family.Therefore, every 23rd or 24th of the lunar month, people use paper horses, sugar, and Zao to send "Zao God" to heaven, which is called "Serving Zao", and then paste a new Zao God image on the eve of the New Year, which is called "Greeting Zao".Almost all regions in China have this custom, and the time for "Serving Zao" is generally around the 24th of the lunar month. The offerings for "Serving Zao" are different in the north and south.In some places, people make Zao as offerings for "Serving Zao".

Every 23rd of the lunar month, every household makes Zao.

Generally, in the morning, prepare rice noodles, fillings, etc., in the afternoon, process into shape, and bake in the evening.The first pot of is used for serving Zao first.People put in a large bowl, put it in the shrine of "Zao God", then light the incense, set off firecrackers, and welcome Zao God to go up to heaven, which is very serious and solemn. After Zao God leaves, the whole family can eat.Nowadays, fewer people are so devout to "Serve Zao".But every 23rd and 24th of the lunar month, the custom of making "Serve Zao " is still very popular, but mostly for personal use, and few people use it as an offering.Serve Zao has gradually become a traditional festive food.MethodIngredients：Rice,Sticky Riceand Bean Curd,Lean Meat

and Vegetables or Pickled Vegetables,

Gingerand Garlic, Oil,Soy Sauce,Starch, Salt,MSGand White Pepperetc.Method:Mix the rice and sticky rice in the ratio (generally 7:3), wash it and dry it, then grind it into fine powder.Wash the prepared radish, chop it into small pieces, and steam or boil it, then squeeze out the water.Put the lean pork, chop it into small pieces, and stir-fry it in a pot with soy sauce, then add the radish, salt and other ingredients one by one, stir-fry until cooked.Note that the filling must have white pepper to ensure that the finished product has the aroma of radish and white pepper.Heat the rice noodles with water and knead them into a dough, then pinch it into small pieces, and press it into round buns, put the filling, and wrap it into.Put the in a iron pot and bake it, before baking, coat the inside of the hot iron pot with edible oil, put the in, cover the pot, use medium heat to bake until there is a slight steam from the edge of the pot, open the lid, sprinkle some water evenly, cover the lid and continue baking, repeat twice or three times, then it is done.

Method:

Introduction

, is a local specialty of County, with its unique folk craftsmanship, preserves the complete body of the

Fat and lean pork, is a popular snack in Dongtu County, simple to make and nutritious and delicious.Fish, and is made by filling the fish's abdomen with a mixture of lean and fatty pork, which is pickled and braised according to traditional methods. The finished product is tender and fragrant.Recently, with the promotion of Anhui Province Hao Zaire Food Co., Ltd., has gradually developed into one of the most representative local specialties of and.Tangtu Big Meat Noodles

Introduction

Tangtu Big Meat Noodles is a local snack in Tangtu County, with a long history, also known as 205 Big Meat Noodles, it landed on the 205 National Highway in Tangtu County in the mid-1990s, and is mainly for tourists. Tangtu Big Meat Noodles is rich in broth and flavor, and is a popular food in Tangtu County.

History and Culture

It is said that during the Tang Dynasty, Li Bai's uncle, Li Yangbing, was the magistrate of Tangtu County. In one winter, due to the flood, the plague spread, Li Yangbing saw that the people were hungry and freezing, with many people dying from cold and hunger.

He set up a medical tent and a large pot, put pork,Chiliand medicinal herbs in the pot, and cooked them until the broth was ready. Then, he poured the broth into the noodles and gave it to the poor people.The poor people ate it, and they were able to withstand the cold and recover from their illness.

Since then, this

noodles

Method

Prepare the pork belly by cutting into pieces

Fry the pork belly until golden brown, then set aside.In a wok, heat oil over medium heatAdd minced garlic and ginger, stir-fry until fragrantAdd the pork belly and stir-fry until lightly brownedAdd the scallions and stir-fry for another minuteAdd the soup stock and bring to a boilReduce heat and simmer for 15-20 minutes, or until the pork is tenderSeason with salt and pepper to tasteServe hot with steamed rice and your choice of vegetablesDongtu Big Meat NoodlesIntroductionDongtu Big Meat Noodles are a local specialty of Dongtu County, with a long history, also known as 205 Big Meat Noodles, landed in the Dongtu section of the 205 National Highway in the mid-1990s, the customers are mostly road travelers, the Big Meat Noodles are rich in flavor and delicious, and their fame has spread, so they are named "205 Big Meat Noodles" and "Dongtu Big Meat Noodles"Nowadays, Dongtu Big Meat Noodles are one of the most popular dishes in Maanshan, favored by many citizens.History and Culture

According to legend, during the Tang Dynasty, Li Bai's uncle Li Yangbing served as magistrate of Dongtu County, one winter, due to floods, the plague spread, Li Yangbing saw that the people were starving, freezing and many people died.

He set up a medical clinic and put a large pot in the middle, with pork,

chili peppersand medicinal herbs to keep warm, then cut the cooked meat and herbs into pieces, cooked noodles in the pot, and then give to the poor.

The people ate it and recovered from the cold, and their injuries healed.

Since then, thisnoodleswere popular in the Qing Dynasty, Emperor Qianlong went south, passing through Yongan town.The local officials presented jade cakes as gifts to the emperor.Emperor Qianlong saw these colorful and clear pattern cakes and liked them, after taking them, he felt that they were sweet and fragrant.They were soft and fine, and tasted delicious.Emperor Qianlong tasted countless exquisite cakes, but had never eaten such a delicious one, he asked the name of the cake.The method for making the dish was passed down through generations, and today it is known as "Fat Meat Noodles".

The noodle shop moved from National Highway 205 to a street south of the city of Dangtu, and eating fat meat noodles is no longer a "specialty" of the "truck drivers", but local residents and people from the south of the city all come to enjoy it."Even people from Nanjing, Wuhu, and Hefei will stop by my place when they pass through Dangtu to have a bowl of noodles.""When talking about those old customers who can be named or not, Old Song has a proud smile on his face."

Method

Ingredients: 200g of wide noodles.Broth3 cups.Braised pork belly250g. A few slices of green onion.Wood ear mushroomsAs needed. A few slices of ginger.Shiitake mushroomsAs needed. 1 tablespoon of salad oil.Leafy vegetablesAs needed.

Seasonings: 1 tablespoon of soy sauce. 1/2 teaspoon of white sugar. 1 tablespoon of Shao wine. 1/2 teaspoon of white sugar.Salt1/2 teaspoon.

Method:

1. Preheat a wok. Add 2/3 water. Bring to a boil and add wide noodles. Cook for 8 minutes until tender. Remove and serve in a bowl.

2. In a frying panHeatover. Add oil and pork belly, green onion, and ginger. Sauté until fragrant. Add seasonings and broth. Add cooked wood ear mushrooms and shiitake mushrooms. Bring to a boil. Add leafy vegetables. Turn off the heat and pour into the noodle bowl.

Pocket Duck

Introduction

Pocket Duck is a traditional name dish of Masan, with the main ingredients being two-year-old native ducks and tender pork belly, and it is made with a variety of ingredients such as ginger, green onion, and dried wood ear mushrooms.andwithandandandandandandandand

History and Culture

According to the records, in the late Ming Dynasty, the "Eight Big Lords" Zhang Xianzhong led a thousand soldiers from Hubei to Sichuan, entered the Bashu region, and rested in a farmer's home in winter. The farmers had no extra food to give to the soldiers, so they used the ducks and pigs they raised to make duck soup. The soup was white and fragrant, so the soldiers liked it very much.This soup, which was made out of necessity, was widely circulated in the countryside and has been preserved.

During the War of Resistance Against Japan, many people from the south came to Bashu to escape the war. They brought their own eating habits and ways of cooking into the dishes. After the end of the war, they brought this dish to the Jiangnan area, and the people from the Hui people who returned to their hometown integrated some characteristics of the Hui cuisine, and gradually formed the shape of pocket duck.Laba CongeeIntroduction

Laba Congee is a traditional snack of the Han people in Anhui and the county.

According to legend, in the Qing Dynasty, there was a pastry maker named Chen who fried and crushed peanuts, then added sesame oil, white sugar, and shaped them into small squares, hence the name Laba Congee.

Made mainly from peanuts and white sugar, Laba Congee is sweet and delicious and nutritious.Congee is a high-end bean product, which can be considered as a sub-product of tofu. But regardless of its workmanship and ingredients, it requires a lot of care. The quality of water is especially important. Laba Congee is very popular in Anhui.History and CultureThe history of Laba Congee dates back to the Southern Song Dynasty.In the Southern Song Dynasty, the literati and scholars used it to accompany tea, and their friends would have a cup of tea and a few pieces of Laba Congee together, which was a very enjoyable and relaxing way to spend time.Fried ChickenIntroduction

Fried Chicken is a traditional specialty of and county.

History and Culture

Fried Chicken has a history of over 600 years.In the ancient and county, fried chicken was already famous in the dynasty.Unfortunately, there is no record in the official history.According to legend, Emperor Zhu Yuanzhang, the founder of the Ming Dynasty, was stationed in and in the autumn and winter, when the weather was cold, he was very uncomfortable. So he ordered his subordinates to catch chickens and fry them to eat.This is just a complaint, but his subordinates did as they were told, and they caught all the chickens and fried them.As a result, the smell of fried chicken filled the whole room, and the emperor was very happy. He praised his subordinates for their delicious food, and then tasted it himself. He was very satisfied with the taste of fried chicken.So fried chicken became popular in and county.After that, fried chicken became a traditional food in and county. It is also a special gift for friends and guests.The methodTake fresh chicken, remove the feathers and skin, cut off the head and legs, and wash it.Place the chicken in a pot and add enough water to cover it. Bring to a boil and cook for 2-3 minutes. The chicken will become firm and the blood will be removed.Remove the chicken and reserve the broth. Strain the broth to remove any remaining foam and sediment.

Add oil to the pot and heat until almost hot. Add the chicken and fry until golden brown on all sides.

Remove the chicken and set aside. Add the reserved broth to the pot and bring to a boil.Add the cooked wood ear mushrooms and shiitake mushrooms. Bring to a boil. Add leafy vegetables. Turn off the heat and pour into the noodle bowl.This method of making fried chicken is very popular because it is both fried and nutritious.Even in the coldest autumn and winter, when the weather is cold, the fried chicken will not be affected.Each time you eat fried chicken, you can also taste the wonderful flavor.The local officials heard that the emperor liked it, and hoped to be promoted, so they said to the emperor, "This is jade cake, meaning good luck and smooth career."Emperor Qianlong said, "Jade cake is a rank, so let's call it Jade Cake!"With the imperial decree, Jade Cakes became more popular and were sold all over Jianghuai, becoming the top cakes in Anhui.Three-hole Pond Old Duck SoupIntroductionThree-hole Pond Old Duck Soup is a local farm food brand dish in Huangshan County, located south of Taihu Mountain Scenic Area, only a few miles away.As early as the mid-1980s, farmer Huang Jinshun opened an old duck soup restaurant in Three-hole Pond based on the family's secret recipe, due to its authentic taste, unique flavor and far-reaching reputation, diners from Maanshan, Wuhu, Hefei and Chizhou have come to taste it, and they all praise it, although it has been expanded and increased in size, it is still very popular, and its business is thriving.Three-hole Pond Old Duck Soup is made with adult white ducks raised naturally by local farmers, freshly killed, with salt, MSG, ginger, sugar, rice wine and scallions.

Its characteristic is that the soup is red and shiny, the meat is tender and not broken, the soup is not greasy, and the flavor is delicious and rich, which has a long aftertaste.

White Bridge Tea Cakes

IntroductionWhite Bridge Tea Cakes are a famous Han Chinese snack in Anhui and Hefei, with a history of 80 years.

Made from mainly yellow bean flour, after being cooked in a pot, it is seasoned with aged soy sauce, eight-corner spice, cloves, white ginger, cinnamon, sugar, and scallions, which has a rich and smooth flavor, and can be chewed and enjoyed, and is rich in nutrients.Tea cakes are a high-end bean product, which can be seen as a refined version of

bean curd

, but the making and ingredients must be very careful, especially the water quality, which is very popular in Anhui.

The origin of the name Tea Cakes comes from the late Song Dynasty.Scholars used it to drink tea, and friends would gather together with a cup of tea and six or seven pieces of tea cakes, enjoying themselves.Fried CricketsIntroduction

Fried Crickets are a traditional specialty of Huai and Hefei, with a history of 600 years.History and CultureThe fried crickets in ancient Huizhou (now Huai County) have been known and appreciated since the feudal dynasty, and legend has it that they were once presented as imperial dishes to local officials!

Unfortunately, there is no historical record.

According to legend, Ming Emperor Zhu Yuanzhang came to Jiangnan, and during his stay in Huayang (also known as Huai County), he was disturbed by a group of crickets chirping outside his house, so he ordered his men to kill the crickets and fry them in oil to relieve his anger.This is a story about a frustrated emperor, but his servants were diligent, and they caught all the crickets and fried them in oil.

Surprisingly, the aroma of fried food was very fragrant, and it was different from the usual aroma of fried food.

The servants were curious and tasted the fried crickets, and they found that they were very delicious.

So, the fried crickets became popular.

Later, every autumn and winter, when crickets were in season, people tried their best to catch crickets. The techniques for making fried crickets were also becoming more and more refined.

The fried crickets became a local delicacy in Huai County, and they were used to entertain guests and express special feelings.The fried crickets of Huai County have been passed down for generations and are now a popular dish.

MethodSelect fresh crickets and remove the skin and whiskers, cut off the head and claws, and cut open the belly, wash clean.Put the crickets in a pot and add water to cover, bring to a boil for 2-3 minutes, the crickets will turn hard and the muscles will turn white, then remove.Remove the floating scum and sediment from the broth and set aside.Heat oil in a wok over medium heatAdd minced garlic and ginger, stir-fry until fragrant

Add the crickets and stir-fry until lightly brownedAdd the scallions and stir-fry for another minuteAdd the soup stock and bring to a boil

Reduce heat and simmer for 15-20 minutes, or until the crickets are tender

Season with salt and pepper to taste

Serve hot with steamed rice and your choice of vegetables

Dongtu Big Meat NoodlesIntroductionDongtu Big Meat Noodles are a popular dish in Dongtu County, with a long history, also known as 205 Big Meat Noodles, landed in the Dongtu section of the 205 National Highway in the mid-1990s, the customers are mostly road travelers, the Big Meat Noodles are rich in flavor and delicious, and their fame has spread, so they are named "205 Big Meat Noodles" and "Dongtu Big Meat Noodles"

Nowadays, Dongtu Big Meat Noodles are one of the most popular dishes in Maanshan, favored by many citizens.

History and CultureAccording to legend, during the Tang Dynasty, Li Bai's uncle Li Yangbing served as magistrate of Dongtu County, one winter, due to floods, the plague spread, Li Yangbing saw that the people were starving, freezing and many people died.He set up a medical clinic and put a large pot in the middle, with pork,chili peppers