Hefei, the capital of Anhui province, formerly known as Lupu and Lupuyang, is known as "Jiangnan lip teeth, " and "Jiangnan's throat, Central Plains' throat", and was formerly the administrative and military center of the Jianghu region.

FeaturesSnacksMainly include: (Drunken Crab), (Pak Gong Fish), (Shrimp Noodles), (Wu Shan )Duck(Three River Rice Dumplings), (Li Hongzhang's Stew), (Phoenix Tail Three Balls), (Mixed Soup Wine Braised Tangyuan), (Five Spice Spicy Flavor)BeefDried, (Shida - lit. "Shida "), (Xiao Yao Chicken), (Hefei Bake)Cake(Smoked Duck)

( )

Introduction

, is a traditional snack from Hefei, Anhui, as well as Wuhu, Ma'anshan, and other places such as (Dam Town), (Gui Lin), (Wuwei), (Lu Jiang), etc., and is a traditional food for festivals.Every 12.23 on the lunar calendar is " " (Send Zao Festival), on that day, residents will(Rice Noodles)to make(Cake/Pancake), using(Fried Tofu), meat, vegetables or salted vegetables, etc. as filling, fried in vegetable oil, welcome the small year and the upcoming year.

's outer surface is golden and crisp, without being burnt or sticky;The surface that is not baked is smooth and oily, soft but not sticky;The filling is juicy, fresh, salty, and fragrant.'s filling is varied, except(Radish)meat filling, it also often includes " " (Pickled Vegetable Meat Filling), " " (Watercress Stir-fried Meat), "" (White Sugar Filling), "" (Osmanthus Flower Sugar Filling), "" (Sesame Sugar Filling), " " (Spicy Flavor Filling) and other flavors.History and Culture" " is an old Chinese tradition of worshipping the " " (Kitchen God).In ancient China, it was believed that the " " was a god who controlled the fortune of a family.Therefore, every 23rd or 24th day of the lunar month, people would use paper horses, sugar, rice, etc. to offer to the " " and send him to heaven, called " " (Sending to the Kitchen God), and on the eve of the New Year, they would also put a new image of the " " to greet him, called " " (Welcoming the Kitchen God).This custom is almost throughout the country, the time to " " is generally before and after the 24th day of the lunar month, but the offerings to the " " in the south and north are different.

Some places have a tradition of making rice as offerings to the " ".

Every 23rd day of the lunar month, every family will make.Generally, in the morning, they will prepare ingredients such as rice noodles and fillings, and in the afternoon, they will process the dough.The first batch of made is usually used to offer to the " ".People would put the in a large tray and place it in the shrine for the " ", then light incense, set off firecrackers, and welcome the " " to heaven, which is very solemn and serious. After the " " leaves, the whole family can eat the.Nowadays, few people are as devout as before in " ".But every 23rd and 24th day of the lunar month, the custom of making " " is still very popular, but it is mostly for personal consumption, and few use it as offerings." " has gradually become a traditional festive food.Making MethodIngredients： (Quinoa), (Glutinous Rice), (Fried Tofu), (Lean Pork), vegetables or salted vegetables, ginger, garlic, vegetable oil, soy sauce, flour, salt, MSG, and pepper.Making Method:Mix the Quinoa and Glutinous Rice in the ratio (usually 7:3), wash, and dry the grains. Grind them into a fine powder.

Wash the prepared radish and cut it into small pieces, then steam or boil.

The pork, cut into small pieces, is put in a pot and fried with soy sauce, then add the radish, salt, and other seasonings, and stir-fry until cooked.A special note: The filling must contain pepper to ensure that the final product has the aroma of radish and pepper.Heat the rice noodles and water, and mix them into a dough. Divide the dough into small pieces, and use your hands to form small balls, then place the filling, and wrap it into.Put the in a cast iron pan and bake. Before baking, lightly coat the inside of the hot pan with vegetable oil, then place the in the pan, cover with a lid, and bake over medium heat. The is ready to be taken out when there are slight steam coming from the lid.(Sweet Rice Cake)2. Making the filling: First, add various flower and fruit ingredients, sugar, salt, and pepper, then add vegetable oil, and finally add glutinous rice flour.3. Shaping: Shape the into, then steam.4. Steaming: Steam for about 15-20 minutes.5. Baking: After steaming, put the in a cast iron pan and bake. The oven temperature is about 350℃.6. Finishing: When the is golden and crispy, it is ready to be taken out.7. Cutting: Cut the into desired sizes.andpepperetc.

Instructions:

Mix the glutinous rice and sticky rice in the specified ratio (usually 7:3), wash and drain thoroughly, then grind into fine flour.

Wash and chop the prepared radishes into fine pieces, then add to the steamer.SteamCooked or boiled, then squeeze out the water.

Use the fatty and lean porkpork,cut into minced meat, add to the pot with soy sauce and sauté, then add the minced radishes, salt, etc. one by one, stir-fry until cooked.Pay special attention here, the stuffing must contain pepper, in order to ensure that the finished product has the aroma of radish and pepper.

Heat water and mix with the rice flour to form dough, divide into portions, then knead into wrappers, place the filling, and shape into round flat buns.

Bake the wrappers in a cast iron pan, before putting the buns into the pan, first coat the inner wall of the hot pot with edible oil, then place the buns, cover the pot with a lid, and bake over medium heat until slight steam comes out from the edge of the pot, open the lid, evenly sprinkle with water, cover again and continue baking, repeat this process 2 or 3 times, and you are done.

Mabing

Introduction

Mabing is one of the four traditional snacks in Hefei, with a long history.

Historical and cultural

It is said that as early as the Northern Song Dynasty, Hefei already produced solid cakes about the size of copper coins, named "Money Cakes", which were delicious.During the Spring Festival, people hoped for good luck and gave them to children who visited.Another legend says that at the end of the Yuan Dynasty, when Zhu Yuanzhang launched a rebellion against the Yuan Dynasty, Zhang Desheng, a naval officer of Zhu Yuanzhang, was dispatched to Hefei to prepare food, and when the naval forces arrived at Yuhekou, they sent people to Hefei to order a large "Money Cake" filled with sugar, which was delicious and nourishing. The naval officers ate the local specialty cakes, which boosted their morale and helped them defeat the Yuan army, and then seized the strategic location of Cai Shi Tian.This specially made large "Money Cake" is called Mabing, which is used for supplying the navy.After hearing about it, Zhu named it "Victory Cake".After Zhang's death, he was posthumously honored as a Marquis, so it is also called "Marquis Cake".Li Hongzhang, under the government's patronage, Liu Dongshan opened a grocery store in Hefei, which was named Liu Dong Tai, and made the "Victory Cake" into Mabing, paying special attention to the selection of materials and workmanship, and selling it fresh in the market, with a limit of one per person, so it became famous.At the same time, ten Mabings were packed into a bundle, with the label "Hefei Liu Dong Tai Big Mabing", red paper with golden letters, and sent to Li Hongzhang before the Spring Festival, and after Li Hongzhang tasted it, he said that "the taste is excellent, comparable to Su point", so he distributed Mabings to his subordinates.From then on, Liu Dong Tai's Mabing became famous throughout the country.Mabing shape is likeMooncake, the surface is golden and light yellow, the crust is full of sesame grains, evenly distributed, and the outer crust is soft and sweet, while the filling is sweet and not greasy, with the aroma of oranges, plums, etc.

Instructions

Material preparation

Ingredients:Flour11.75 kg, sesame oil 2.65 kg, honey 5.9 kg, pure salt 65 grams, add powder 1.25 kg, sesame paste 2.5 kg

Filling: salt 0.25 kgPepperrice 0.1 kg, sugar 4.75 kg, Sichuan white sugar 9.5 kg, orange peel 1 kg, sesame oil 2.5 kg, honey 3.5 kg, cooked powder 7 kg, honeypeach0.5 kg, rose 0.5 kgwalnutkernel 1 kg

Making method

1. Prepare the ingredients: the honey should not be too thick, and the temperature should be around 35°C (test by hand, it should be able to "separate").Mix honey and sesame oil, then add powder and pure salt.Add water according to the dryness and humidity of the flour, generally add about 1 kg of water.After adding water, stir for 5-6 minutes, then gently knead the dough and divide into portions.

2. Prepare the filling: first add all the fruits, sugar, salt and pepper powder, then add sesame oil, and finally add honey and cooked powder, and stir evenly.Do not over stir, as it will make the fruit pulp.

3. Shaping: pack the filling according to the ratio of 40% skin and 60% filling.Use a dedicated iron ring to shape, and then brush with sesame.The surface of the cake should be evenly covered with sesame grains;The bottom should only be covered with a few sesame grains, and the waist of the cake should not stick to the sesame grains.After brushing sesame,Baking.

4. Baking: use high heat, oven temperature is about 350°C.When baking, place the cake at the bottom, and bake for about 1 minute, then turn over and bake for about 1 minute, when the sesame grains are cracked, it is finished.

Small

Introduction

，is one of the four famous foods of Hefei, with a shape similar to a pen handle, about one inch long, hence its name " ".The outer layer of sugar is crisp, the core is soft and fluffy, and the taste is sweet and fragrant, with the unique aromas of orange cakes and flowers, and has both crisp and sweet flavors.

Hefei Hong Gao

Introduction

Hefei Hong Gao is one of the four famous foods of Hefei, with a history of over 800 years, and its legend began in the late Northern Song Dynasty.Made with rice flour as the main ingredient, through mixing, shaping, steaming, and baking, resulting in a crispy and delicious snack.In addition, Hong Gao is also popular in places such as Guang'an, Sichuan, and Xiangxiang, Hunan.

Recipe

Ingredients

18.85 kg of white sugar, 28.7 kg of glutinous ricePig fat1.65 kg of honey, 0.8 kg of sugar

Production method

1. Flour making: select high-quality glutinous rice, wash it with warm water (preferably not too hot), then pour hot water (85-95℃) over it, stir and mix evenly, and wait for it to "sweat" before mixing the rice with sand and steaming, then grind it into rice flour.

2. Dampen the flour: choose a well-ventilated floor and place a bamboo mat on it. Spread the glutinous rice on top and let it absorb moisture.Glutinous rice flourThe thickness of the flour should be about 5 cm.It is required to stir frequently, so that the flour does not clump, and to ensure even moisture absorption, prevent it from becoming moldy or deteriorating. Pinch it into a ball and shake it to disperse it.3. Make sugar and sand: melt the white sugar and add honey and sugar, stir until it becomes a sticky paste.

Then, quickly and thoroughly stir, so that the sugar liquid absorbs the sand, and forms fine granulated sugar.Or, you can process white sugar into sugar powder, add water, oil, and stir into a thick sugar syrup.4. Mix the sugar

Steam the cake：Mix the damp flour with fine granulated sugar, and use a wooden rolling pin to flatten it evenly, then put it into a tin cake mold, and finally put it in the pot to steam until it is not soft, not hard, and not scattered.5. Slice and bake: take out the steamed cake, place it in flour to cool, and let it rest for 16 hours (called "cultivating the "), then slice and bake it.

White cut

Introduction

White cut is one of the four famous foods of Hefei, with a thin, white, translucent, crispy, and delicious texture, sweet and not greasy. It is made with sesame, so it has three flavors of fragrance, sweetness, and crispness, which makes it a high-quality famous food. There are also uses

Black sesameto make it, which is black and dark, nourishing and beneficial to the body, so it is also called black cut. The two are collectively called white (black) cut.Wu Shan Goose

Introduction

Wu Shan Goose, produced in Fuyang County, has a long history, and was originally a tribute from the imperial court. The meat is tender and delicious, and can be grilled, boiled, stewed, roasted, and preserved.

Stewed Wu Shan Goose has a unique stewing method.The secret recipe for stewing Wu Shan Goose has been passed down for over 100 years.Stewed Wu Shan Goose with the secret recipe has a clear color, rich aroma, and delicious taste.In history, if live geese were offered to the imperial court, they must be accompanied by local Wu Shan water and green grass, to maintain the unique quality of Wu Shan Goose.History and culture

Wu Wang Yang Ming (852-905), with the word Huayuan, is a native of Hefei, Anhui, and was the founder of Wu during the late Tang Dynasty.

He rose up in the twenties of his life, fought against the south and north, and occupied more than 30 states south of the Huai River and the middle and lower reaches of the Yangtze River.In the second year of Tianxi, he was crowned as the King of Wu by Emperor Zhao.He was honest and upright in his administration, and made the people live happily, and was loved by the people.Every time Wu Wang visited Huainan, the people of his hometown would prepare "large white geese" with delicious condiments and present them to Wu Wang, which Wu Wang greatly appreciated, and said to everyone: "I grew up in poverty, and I will never forget my roots. I will eat this goose to celebrate, which is a tribute."

So this dish has been passed down in Hefei until today.RecipeIngredients: 1.25 kg of mother chicken, 50g of white wine, 5g of salt, 2g of MSG, 30g of scallions, 30g of ginger, 20g of peppercorns, 30g of fennel, 30g of onion, and other 18 auxiliary ingredients such as star anise, cinnamon, cloves, and cardamom.

2. Flour making: select high-quality glutinous rice, wash it with warm water (preferably not too hot), then pour hot water (85-95℃) over it, stir and mix evenly, and wait for it to "sweat" before mixing the rice with sand and steaming, then grind it into rice flour.2. Dampen the flour: choose a well-ventilated floor and place a bamboo mat on it. Spread the glutinous rice on top and let it absorb moisture.

Glutinous rice flour

The thickness of the flour should be about 5 cm.

It is required to stir frequently, so that the flour does not clump, and to ensure even moisture absorption, prevent it from becoming moldy or deteriorating. Pinch it into a ball and shake it to disperse it.3. Make sugar and sand: melt the white sugar and add honey and sugar, stir until it becomes a sticky paste.Then, quickly and thoroughly stir, so that the sugar liquid absorbs the sand, and forms fine granulated sugar.Or, you can process white sugar into sugar powder, add water, oil, and stir into a thick sugar syrup.4. Mix the sugarSteam the cake

：Mix the damp flour with fine granulated sugar, and use a wooden rolling pin to flatten it evenly, then put it into a tin cake mold, and finally put it in the pot to steam until it is not soft, not hard, and not scattered.5. Slice and bake: take out the steamed cake, place it in flour to cool, and let it rest for 16 hours (called "cultivating the "), then slice and bake it.White cutIntroductionCao Cao Chicken, also known as "Cao's Chicken", is a traditional dish from Hefei, Anhui, during the Three Kingdoms period.This dish is made by marinating with local chicken and local ingredients and then deep-fried, and finally stewed.The finished product has a red and oily appearance, a rich aroma, and a crispy and delicious texture.It is also highly rated by tourists from all over the world, and has left messages praising it: "It is true to its name, and is a must-try."Nowadays, "Cao's Chicken" is most famous for the Hefei Xiaoyao Restaurant, which uses local chicken and local ingredients, and is also made with Cao's hometown – ancient well wine from the county of Mihu.History and culture

It is said that during the Three Kingdoms period, Hefei was a strategic location in the border between Wu and Chu.

When Cao Cao unified the north, he led his army south to conquer the Southern Wu. When he arrived in Lushun (now Hefei), he practiced military tactics at Cao's teaching hall.Due to Cao's busy work and military affairs, he suffered from headaches and was bedridden.The chef in the Cao's kitchen prepared a medicinal chicken for him according to his doctor's instructions, using local chicken and medicinal ingredients, good wine, and carefully cooked it.Cao Cao liked the delicious taste very much, and his health quickly improved. After that, he always ate this chicken whenever he had a meal.So this dish has been passed down in Hefei until today.

Recipe

Ingredients: 1.25 kg of mother chicken, 50g of white wine, 5g of salt, 2g of MSG, 30g of scallions, 30g of ginger, 20g of peppercorns, 30g of fennel, 30g of onion, and other 18 auxiliary ingredients such as star anise, cinnamon, cloves, and cardamom.

2. Flour making: select high-quality glutinous rice, wash it with warm water (preferably not too hot), then pour hot water (85-95℃) over it, stir and mix evenly, and wait for it to "sweat" before mixing the rice with sand and steaming, then grind it into rice flour.2. Dampen the flour: choose a well-ventilated floor and place a bamboo mat on it. Spread the glutinous rice on top and let it absorb moisture.Glutinous rice flourThe thickness of the flour should be about 5 cm.It is required to stir frequently, so that the flour does not clump, and to ensure even moisture absorption, prevent it from becoming moldy or deteriorating. Pinch it into a ball and shake it to disperse it.

3. Make sugar and sand: melt the white sugar and add honey and sugar, stir until it becomes a sticky paste.

Then, quickly and thoroughly stir, so that the sugar liquid absorbs the sand, and forms fine granulated sugar.

Or, you can process white sugar into sugar powder, add water, oil, and stir into a thick sugar syrup.

4. Mix the sugar

Steam the cake：Mix the damp flour with fine granulated sugar, and use a wooden rolling pin to flatten it evenly, then put it into a tin cake mold, and finally put it in the pot to steam until it is not soft, not hard, and not scattered.5. Slice and bake: take out the steamed cake, place it in flour to cool, and let it rest for 16 hours (called "cultivating the "), then slice and bake it.White cutIntroduction, also known as "Cao's Chicken", is a traditional dish from Hefei, Anhui, during the Three Kingdoms period.

This dish is made by marinating with local chicken and local ingredients and then deep-fried, and finally stewed.The finished product has a red and oily appearance, a rich aroma, and a crispy and delicious texture.It is also highly rated by tourists from all over the world, and has left messages praising it: "It is true to its name, and is a must-try."

Nowadays, "Cao's Chicken" is most famous for the Hefei Xiaoyao Restaurant, which uses local chicken and local ingredients, and is also made with Cao's hometown – ancient well wine from the county of Mihu.

History and culture

It is said that during the Three Kingdoms period, Hefei was a strategic location in the border between Wu and Chu.

When Cao Cao unified the north, he led his army south to conquer the Southern Wu. When he arrived in Lushun (now Hefei), he practiced military tactics at Cao's teaching hall.Due to Cao's busy work and military affairs, he suffered from headaches and was bedridden.The chef in the Cao's kitchen prepared a medicinal chicken for him according to his doctor's instructions, using local chicken and medicinal ingredients, good wine, and carefully cooked it.Cao Cao liked the delicious taste very much, and his health quickly improved. After that, he always ate this chicken whenever he had a meal.So this dish has been passed down in Hefei until today.

RecipeIngredients: 1.25 kg of mother chicken, 50g of white wine, 5g of salt, 2g of MSG, 30g of scallions, 30g of ginger, 20g of peppercorns, 30g of fennel, 30g of onion, and other 18 auxiliary ingredients such as star anise, cinnamon, cloves, and cardamom.2. Flour making: select high-quality glutinous rice, wash it with warm water (preferably not too hot), then pour hot water (85-95℃) over it, stir and mix evenly, and wait for it to "sweat" before mixing the rice with sand and steaming, then grind it into rice flour.2. Dampen the flour: choose a well-ventilated floor and place a bamboo mat on it. Spread the glutinous rice on top and let it absorb moisture.Glutinous rice flourThe thickness of the flour should be about 5 cm.It is required to stir frequently, so that the flour does not clump, and to ensure even moisture absorption, prevent it from becoming moldy or deteriorating. Pinch it into a ball and shake it to disperse it.3. Make sugar and sand: melt the white sugar and add honey and sugar, stir until it becomes a sticky paste.Then, quickly and thoroughly stir, so that the sugar liquid absorbs the sand, and forms fine granulated sugar.

Or, you can process white sugar into sugar powder, add water, oil, and stir into a thick sugar syrup.

4. Mix the sugarSteam the cake：Mix the damp flour with fine granulated sugar, and use a wooden rolling pin to flatten it evenly, then put it into a tin cake mold, and finally put it in the pot to steam until it is not soft, not hard, and not scattered.5. Slice and bake: take out the steamed cake, place it in flour to cool, and let it rest for 16 hours (called "cultivating the "), then slice and bake it.White cutIntroduction, also known as "Cao's Chicken", is a traditional dish from Hefei, Anhui, during the Three Kingdoms period.

This dish is made by marinating with local chicken and local ingredients and then deep-fried, and finally stewed.

The finished product has a red and oily appearance, a rich aroma, and a crispy and delicious texture.

Instructions:

1. Kill and dispatch a live chicken, bleed it thoroughly,and rinse with water. Allow the chicken to be completely dead, then blanch in 80°C hot water, without breaking the skin, remove the feathers, cut along the spine to remove the internal organs and gizzard, wash and drain with clean water, and set aside for 7-8 hours.2. Boil a pot of water, place the chicken in, simmer for about 10 minutes, then remove and wash. Chop off the head and claws.

Place the chicken in a clay pot, cover with boiling water, bring to a boil, skim off the foam, reduce the heat to simmer for about 40 minutes, when the chicken is about 60% cooked, take it out and let it cool.Cut the chicken in half along the back, then cut each half into two pieces, so that you have four pieces of chicken. Place the chicken pieces in a bowl.3. Place a bowl of cold chicken soup in the middle.Slice ginger, chop scallions into small pieces.Add MSG, Sichuan peppercorns, and brewed rice wine to the bowl and stir well, then add the chicken pieces.

Press the chicken into the soup with a heavy object.Cover the chicken with a plate and let it soak for about 4 hours, then remove the plate and take out the chicken pieces, cut into long, square strips, one chicken can be cut into about 16 pieces.Arrange the chicken pieces neatly in a bowl, the shape is likea steamed bun.Finally, pour a little of the marinated chicken soup on the table.Package FishIntroductionPackage Fish is a famous dish from Anhui, belonging to the cold dish category. The color of the dish is dark red, the meat is tender and the bones are crisp.Package Fish is a common name for fish in different regions. In the coastal areas, Package Fish refers to flower pepper snapper or striped perch.

In addition, people in Hefei, Anhui, also call Package Fish "Package Fish", and it is famous because it was tasted by the leader.

Package Fish is a local delicacy of Hefei. The main ingredients are Package Fish, which grows in the Bagu River of Hefei.

Package Fish is named after the leader, who was known for his integrity and simplicity.Bagu River was originally a moat dug by Hefei in ancient times. It is named Bagu River because it passes through the Bagu Temple, a famous tourist attraction.Historical and CulturalIn 1958, Chairman Mao visited Anhui and the famous chef, Liang Yu Gang, cooked a soup for Chairman Mao. It was highly praised.After dinner, Chairman Mao met with Chef Liang and gave him an apple.

This dish was compiled based on the compilation of Bagu family dishes. It is a witness to the integrity and simplicity of Shengzu.Lotus and water chestnuts in Bagu River are also unique. They are cut into strips, symbolizing integrity.PreparationPackage Fish Ingredients:

Main ingredients: 750g of Bagu River fish, 250g of Bagu River lotus root

Accessories: 50g of powdered sugar, 50g of sesame oil, 25g of ginger and scallion, 250g of soy sauce,150g of vinegar.Package Fish making:1. Choose fresh small fish, about 7cm long, and remove scales and gills, open the belly and remove the internal organs, and wash and dry.Add 75g of soy sauce, 25g of brewed rice wine, 10g of scallion and ginger, and marinate for about 30 minutes. Cut 2mm thick slices of lotus root.2. Place a clay pot on the stove, spread a layer of pork ribs on the bottom, then place a layer of lotus root, ginger, and scallion.Place the small fish head in the pot, surround it with fish heads, add 75g of soy sauce, vinegar, 25g of brewed rice wine, and 50g of powdered sugar, then add 150g of water, and pour it into the pot. Use a small fire to simmer for about 5 hours.After cooling the pot, place it in a large bowl, remove the scallions, ginger, and lotus root, and discard the bones.When eating, take a few slices of lotus root and place them on the plate, then arrange the fish pieces neatly, about 16 pieces per fish.

Li Hongzhang's Collection

Introduction

Li Hongzhang's Collection is a famous dish in Hefei. This dish is popular throughout the country. It is made by cooking multiple ingredients together, so it is related to Li Hongzhang, and hence the name Li Hongzhang's Collection.

Li Hongzhang's Collection is a very exquisite dish. It requires "preliminary work" such as chicken giblets, duck gizzards, ham,wheat gluten, mushrooms, mountain vegetables,sea cucumber.

Cook with sesame oil, then put it in a clay pot, add white wine, soy sauce, and place it on a charcoal stove and cook with a small fire until the oil is clear and the vegetables are cooked.

Hefei chefs have improved the traditional "collection" in the making process. They use water to extract the flavor from:fish skin, sea cucumber, squid, fish belly,

dried scallops, and cooked chicken, cooked duck, cooked ham, cleaned fish, fresh shiitake mushrooms, tender mushrooms, and 12 duck eggs.Add scallions, ginger, brewed rice wine, salt, MSG, chicken powder, white pepper, sugar, and egg white.Combine the cooked ingredients.The finished product is salty and delicious, with a fragrant aroma, and can be eaten with wine or rice.Historical and CulturalLegend has it that Li Hongzhang went to Russia to attend the coronation ceremony of Nicholas II, and also visited Europe. He ate western food for three meals every day, and he was not used to it.When he arrived in Europe, he asked the chef to buy vegetables and meat according to Chinese cooking methods.After cooking, the dish is red and shiny, and the aroma is fragrant. It is delicious, and can be eaten with wine, and also does not make him delay the important affairs because of the complicated cooking.

When foreigners saw this dish, they asked the name. Li Hongzhang would reply "Li Hongzhang's Collection".

Li Hongzhang still asked his family to cook this dish after returning to China.

After that, "Li Hongzhang's Collection" became a famous dish in Hefei.

PreparationMain ingredients: 100g of cooked chicken, 50g of water-boiled sea cucumber, 50g of cooked white chicken, 50g of cooked ham, 40g of wheat gluten, 40g of cooked chicken.12 duck eggs.Accessories: 25g of scallions, 25g of ginger, 25g of salt, 25g of brewed rice wine, 250g of chicken broth, 60g of sesame oil.Making Steps1. Cut the sea cucumber, fish skin, wheat gluten, cooked chicken, and cooked ham into 5cm long and 1cm wide pieces.Cut the cooked chicken and ham into 5cm long and 1cm wide strips.Boil the duck eggs in cold water until cooked, then peel and set aside.2. Place the sea cucumber, fish skin, wheat gluten, cooked chicken, cooked ham, duck eggs, shiitake mushrooms, scallions, and ginger in the pot, add chicken broth, soy sauce, and brewed rice wine, and simmer for about 1 hour. Remove the scallions and ginger.

3. Take a large bowl, and first pick out the shiitake mushrooms from the cooked ingredients, and place them face down at the bottom of the bowl. Then arrange the other ingredients neatly in the bowl, and place the chopped ingredients in the middle.Pour the original broth into the pot, and then place the bowl upside down in the pot, and surround the bowl with duck eggs.Place the ham and cooked chicken strips around the shiitake mushrooms.4. Heat the pot with a fire, add chicken broth, and drizzle over the collection.Finally, place shiitake mushrooms on top, and a cooked duck egg, and that's it.Dried shrimp,cooked whitechicken, cookedpig belly, cooked ham, fresh fish, mushrooms, tender shoots, watermushrooms, pigeon eggs, plus green onions, ginger, Shaoxing wine, salt, MSG,chicken powderwhite pepper, white sugar, egg, tapioca starch, cooked pork, chicken soup, cooked chicken oil as raw materials, the newly made "big mix" is salty and fresh, fragrant and not greasy.Historical and culturalIt is said that Li Hongzhang went to Russia to participate in the coronation ceremony of Nicholas II and visited Europe, eating three meals of Western food every day, and he was not used to it.When he arrived in Europe, he ordered his kitchen staff to cook the local vegetables and meat according to Chinese cooking methods.After cooking, the dish looks red and shiny, smells fragrant, and tastes delicious. It can be eaten with wine, or it can be eaten with rice, and it can also avoid being delayed due to the cumbersome frying, cooking and steaming.When "foreigners" see it, they ask about the name of the dish, Li Hongzhang will casually call it "Big Mix", so the name "Big Mix" is known in Europe.

After returning to China, Li Hongzhang still asked his family to make this dish often, and to entertain guests.

Subsequently, "Big Mix" became popular throughout the country, and "Li Hongzhang's Big Mix" became a traditional snack in Hefei.Instructions

Main ingredients: 100g chicken, 50g dried shrimp, 50g cooked chicken, 50g cooked ham, 50g cooked pig belly, 50g dried squid, 50g dried mushrooms, 1 egg, 1 soup1. Prepare the ingredients: wash and chop the ingredients according to the size.

2. In a pot, add the prepared ingredients, pour in the soup, and add seasonings, cook and simmer.3. Use a large bowl, first pick out the mushrooms and squid from the cooked ingredients, then place them face down in the bowl, and arrange the other ingredients neatly, then put the minced ingredients in, and pour the cooked soup on.

Steam for 10 minutes, then take it out.

82|4. Place the steamed cake on a plate, and use a boiled egg to surround the edge, and then decorate with spinach.Egg yolk50g glutinous rice, 12 pigeon eggs, 100g firm fish meat, 100g water-soaked jasmine leaves, waterShiitake mushrooms30g, 100g braised white pig belly, 10 dried scallops.

Ingredients: LargeSpinach1 stalk, braised salted porkDuck egg1 egg yolk.

Seasoning: 25g scallion, 25g ginger, 25g fine salt, 25g Shaoxing wine, 250g chicken broth, 60g braised pork fat.

Steps:

1. Cut dried scallops, fish belly, jasmine leaves, tofu, braised pig belly, 40g ham, and 40g braised chicken into 5cm long, 1cm wide slices.Cut 10g braised chicken and 10g ham into strands for later use.Boil pigeon eggs in cold water, peel and set aside.

2. Put all cut ingredients, pigeon eggs, shiitake mushrooms, scallions, ginger slices into a pot, add chicken broth, and add seasoning. Cook and simmer until flavors are absorbed, then remove scallions and ginger.

3. Take one large bowl, first pick out the shiitake mushrooms from the cooked ingredients, place them in the bowl with the cut side down, and arrange the other ingredients neatly in the bowl. Add all chopped ingredients and pour in the braised broth, then steam for 10 minutes.Drain the broth in the pot, then flip the bowl upside down in a large soup plate, and surround it with the pigeon eggs.Place ham and braised chicken strands across the shiitake mushrooms.

4. Place the braised broth in the pot.Bring to a boil.Add rice flour to thicken, drizzle with braised pork fat, and pour over the stew.Finally, add the braised chicken on top.Salted duck eggEgg yolk, insert the spinach stalk on top to complete.