Wuhu has written records dating back over 2500 years, and was once known as "the first town in the Yangtze River," "a famous district of Wu and Chu," and "the head of Wu and the tail of Chu." In modern times, it is one of the "Four Markets of Jiangnan."RiceSnacks

WuhuLocal delicaciesincluding NanlingDuck soupand Baishan Confectioneryand craband Yijiangand lamband Wenfou Sheet, Small Box Soup, Wenfou Sheet, Wenfou Cake, Jiujiang Pickled Vegetablesand mustard greensand lotus rootand pearand so on.

Wenfou Cake

Introduction

Wenfou Cake is a traditional snack in Anhui Province, specifically in Hefei and Wuhu, as well as in places like Batan, Huaolin, Wenfou, and Lushang. It is a popular offering during festivals.Every year on December 23rd, residents make Wenfou Cakeusing flourto makea cake, usingbean curdand meat, vegetables, or preserved vegetables as filling, cooked in a pan until everyone can eat together, welcoming the New Year and the upcoming Mid-Autumn Festival.

The surface of Wenfou Cake is golden and crispy, without being burnt, and the aroma of the pastry is pleasant.The surface of Wenfou Cake without being coated is smooth and oily, soft and not sticky.The filling is juicy, flavorful, and delicious.The filling of Wenfou Cake is diverse, includingradishand meat filling, as well as"preserved vegetables with meat filling," "fried meat strips,""sweet filling,""sesame filling," "spicy filling," and other flavors.Historical and Cultural Significance"Offering to the Stove God" is a traditional Chinese custom of worshipping the god of the stove.In ancient China, it was believed that the god of the stove controlled the prosperity and misfortune of a family.Therefore, every year on the 23rd or 24th of the twelfth month, people use paper horses, sugar, rice cakes, and other offerings to send to the stove god, which is called "offering to the stove," and on the eve of the New Year, they also put a new stove god image, which is called "welcoming the stove."This custom is prevalent throughout most of China. The time to "offer to the stove" is generally before or after the 24th of the twelfth month. The offerings for offering to the stove differ in the south and the north.

Some places use rice cakes to offer to the stove.

Every year on the 23rd of the twelfth month, everyone makes rice cakes.Generally, in the morning, flour, filling, and other ingredients are prepared, and in the afternoon, they are processed into shape. In the evening, they are fried and baked.The first batch of rice cakes made are used to offer to the stove god.People put the rice cakes in a large bowl and place them in the shrine for the stove god. Then, they light incense and firecrackers to welcome the stove god, which is very serious and solemn. After the stove god leaves, the whole family can eat the rice cakes.Nowadays, fewer people are as devoutly "offering to the stove."However, every year on the 23rd and 24th of the twelfth month, the custom of making and eating "rice cakes" is still very popular, but mostly for personal consumption, and fewer people use them as offerings."Rice cakes" have gradually become a traditional seasonal food.RecipeIngredients：Millet, glutinous rice, bean curd, lean meat, vegetables, or preserved vegetables, ginger, garlic, oil, soy sauce, flour, salt, MSG, and pepper.RecipeMix millet and glutinous rice according to the ratio (usually 7:3), wash them, and dry them. Grind them into a fine powder, and then filter them.

Wash the prepared radish and cut it into small pieces. Steam or boil it, and then squeeze out the water.

Cut the lean meat into small pieces. Sauté it in a pot with soy sauce, then add the radish, salt, and other seasonings, and stir-fry until cooked.Pay special attention here that the filling must contain pepper to ensure that the finished product has the aroma of radish and pepper.Heat up the water and mix it with the flour to form a dough. Divide it into small pieces, and then knead it into a skin. Place the filling on the skin, and then wrap it into a circular shape.Dip the skin in water, and then place it in the rice cake mold. Steam it until it is cooked.This completes the rice cake.Taiwanese Rice BallsIntroductionTaiwanese Rice Balls are a traditional snack from Anhui Province, famous for their unique flavor, which is characterized by being fragrant, crispy, and chewy.These rice balls are popular throughout the Yangtze River area, and are often enjoyed during festivals.According to legend, Taiwanese Rice Balls have the ability to ward off evil and bring good luck.The legend says that there was a filial son named Meilan. His mother was imprisoned due to a crime. Meilan would often go to visit her and bring her food, but the guards would eat it.Later, Meilan made rice balls and brought them to his mother. The guards refused to eat the black rice balls, so they gave them to Meilan's mother.This snack has been passed down to this day.Historical and Cultural Significance

In Anhui Province, Taiwanese Rice Balls are a traditional snack that is often eaten on the eighth day of the fourth month of the lunar calendar.

According to legend, these rice balls have the ability to ward off evil and bring good luck.

The legend says that there was a filial son named Meilan. His mother was imprisoned due to a crime. Meilan would often go to visit her and bring her food, but the guards would eat it.Later, Meilan made rice balls and brought them to his mother. The guards refused to eat the black rice balls, so they gave them to Meilan's mother.This snack has been passed down to this day.

Recipe1. Soak the rice leaves in a stone mortar and grind them. Place the mixture in a jar, add 2500g of cold water, and let it soak for 24 hours. When the water turns a dark yellow, filter it with cheesecloth to make rice leaf water.Take 600g of glutinous rice and soak it in rice leaf water for 24 hours.Strain the rice and the rice leaves.

Cook the rice in a pot with the rice leaves.

Cook until the rice is cooked.

This completes the Taiwanese Rice Balls.Taiwanese Rice Balls

Introduction

Taiwanese Rice Balls are a famous snack in Wuhu, known for their fragrant, crispy, and chewy flavor.These rice balls have been popular in the Yangtze River area for nearly 85 years.The finished rice balls have golden and crispy surfaces, with a delicious, crispy, and chewy taste.The rice balls are a popular breakfast and afternoon snack.Historical and Cultural SignificanceOriginally, it was started by the brothers, Chen Changhong, who opened a "Chen Fuxing Dumpling and Noodles Shop" with 3 tables.The shop only sold two types of food: rice noodle soup and shrimp meat noodles.Due to the meticulous craftsmanship and unique flavor, it became famous throughout Wuhu.

Even passengers on ships traveling along the Yangtze River would buy them on shore and take them to other places.

After being operated jointly by the government and the private sector, this dumpling shop still uses the original shop name, and under the leadership of the master, Mr. Chen Kaiping, they continuously improved the traditional production process and trained professional chefs. This has ensured that the product is passed down and developed, and has become very popular.RecipeThe ingredients used to make Taiwanese Rice Balls are carefully selected, and the cooking process is also very important.After making the rice skin, the pastry, and the filling, and then baking, the finished product will have a fragrant, crispy, and chewy taste.This snack has been passed down through generations.

Preparation

1. Pound the dark rice leaves in a stone mortar, place them in a jar, add 2500g of cold water, and soak for 24 hours. When the water turns a deep yellow, filter it with a cloth to obtain dark rice leaf water.Place 600g of glutinous rice in the dark rice leaf water, soak for 12 hours, and when the rice grains turn a pale dark color, take them out and drain off the water.

2.TofuCut into 1cm thick slices, fry in hot oil until golden and floating, then slice.SoybeansLarge pieces.Pork,Duck meat,also cut into pieces the size of soybeans.

3. Place the pot on high heat, add 75g of vegetable oil, sauté the tofu, meat, and duck until cooked, then add soy sauce, chopped green onions, chopped ginger, and 750g of water, boil, add MSG, and thicken with cornstarch until it forms a paste, then set aside as filling.

4.Japonica riceAdd 200g of glutinous rice that has been washed and dried, grind it into fine powder, sift it, and mix with an appropriate amount of water, then let it cool and knead into a dough.In the meantime, wash and dry the remaining glutinous rice, soak it in cold water for about 10 minutes, drain it, and pound it into rice flour, then add it to the dough and knead it thoroughly to form strips. Cut into 100 dough pieces weighing 35g each, and shape them into dough skins. Fill them with the prepared filling and make round steamed buns.Dip the steamed buns in water and roll them in dark rice flour, then steam them in a steamer until cooked.

Gen Fuk Hing Sourdough Buns

Introduction

Gen Fuk Hing Sourdough Buns are a famous snack in Wuhu, known for their fragrant, crispy, and crunchy flavor, which is renowned throughout the Yangtze River area and has a history of over 85 years.

The finished sourdough buns have a double-sided color like crab shells, crispy and delicious, with a beautiful aroma and a crispy and refreshing texture.The oval-shaped edges are salty, with a rich oil and onion flavor, not greasy, and the round and plump ones are sweet and refreshing.Breakfast and tea time snacksSuitable for both adults and children.

History and Culture

Initially, the "Gen Fuk Hing Dumpling and Noodle Shop" with only 3 tables was opened by the Gen brothers in the three streets.Specializing in two types: Sourdough buns and shrimp skin noodles.Due to the meticulous craftsmanship and unique flavor, it became famous throughout the area.Even tourists passing through Wuhu Port would buy sourdough buns on short trips to the port and bring them back to their homes.After the joint operation, the dumpling and noodle shop was relocated and expanded, and this dumpling and noodle shop still used the old shop name, under the leadership of the sourdough bun master, Mr. Yan Kaiyin, continuously improved the traditional production process, trained professional chefs, and made this product inherit and develop, becoming popular throughout the area.

Preparation

Gen Fuk Hing Sourdough Buns use fine ingredients and are skillfully made, and are baked to perfection.After a series of making dough, making pastry, and making filling, and baking, it is divided into one-third dough,Wrap with one-third pastry,and add the filling, then roll it into shape and bake it.The skin of the fragrant fried dough is made with finely milled, strong flour mixed with 50% cold water, kneaded thoroughly.The dough is made by heating small ground sesame oil (sunflower oil orpeanutsoil can also) in a hot pan until it smokes, then pouring it into the preparedflourpowder, so thatthe flourthe dough, with the dough accounting for two-thirds and the dough accounting for one-third, folded and rolled into a cylinder about one inch in diameter, then divided into one-inch long dough pieces for use.The filling of the fragrant fried dough is the most elaborate.Typically available areonion oilfried dough and sweet fried dough.The filling method for onion fried dough is: small segments of fresh pork lard, mixed with 28% fine salt (use 25% fine salt in winter), thoroughly mixed and marinated for about a week, then using a meat grinder to grind the fresh pork lard into a paste, mixed with an appropriate amount of chopped green onions, so that the filling is well mixed.The filling for sweet fried dough is made with 50% white sugar, 30% fine flour, 20% mature vegetable oil and a small amount of star anise, mixed and kneaded evenly.Both the onion and sweet fried dough must be kneaded properly, individually filled, and individually formed.According to traditional habits, onion fried dough is crescent-shaped, and sweet fried dough is round.Both types of fried dough are brushed with cooked sugar, and covered with sesame seeds.The processing of sesame seeds is also very fine. First, put sesame seeds in water for about 40 minutes, then add water to expand and swell, then put it in a dough trough and knead it with a wooden mallet until the sesame seed skin and kernel are separated, then rinse with water to remove the floating shell, then dry the sesame kernels, and use them. This sesame seed has been thoroughly oiled, with a strong aroma.The roasting technique of Wuhu's fragrant fried dough is just right.The method is: first, use a charcoal stove to roast the fried dough, so that the oven temperature reaches about 80°C, then after the oven wall is heated, the fried dough is roasted one by one.After only listening to "slurping" sound, the water in the fried dough is removed by three-fifths.After 80 pieces of fried dough are roasted in one oven, the door is closed, and the oven temperature is maintained at a uniform low heat of 40-50°C, after roasting for about 5-6 minutes, it can be taken out one by one.

WuhuDumplings

Introduction

Wuhu dumplings originated in Wuhu, and have since developed into a traditional snack of Wuhu. Wuhu dumplings have their own characteristics, with large filling and thin skin, and large size.Dumplings are made with fresh meat, shrimp,cabbageand other ingredients. Therefore, they are called "three fresh" dumplings, and are also made with meat broth,tofu skinand other ingredients. This makes them thin skin, large filling, and flavorful.

Rice wine water

Introduction

Rice wine water is a special snack of Wuhu, with a history of over 100 years.It usesglutinous rice flourand mixes with hot water and kneads, then uses a strainer to make small round balls about the size of cotton.Meanwhile, the crushed rice wine and white sugar are put into a bowl, and the cooked balls are placed in the bowl, which is ready to eat.Rice wine water is a delicious snack that is easy to eat.

Broad Bean Paste

Introduction

Nanshan Broad Bean Paste is a local specialty of Anhui Province, Nanshan County, and is a famous product in China. The Broad Bean Paste in Nanshan, which is made according to the modern nutrition research based on the relevant records in Buddhist classics and traditional Chinese medicine, is a natural food.

Wuhu Dried Duck Feet

Introduction

Wuhu dried duck feet is a traditional dried snack of Wuhu, Anhui Province, with a salty and fresh flavor, rich in nutrition, and has a delicious taste. The preparation is also simple.

Preparation

Ingredients:

500g duck feet, 25g salt, 35g soy sauce, 50g white liquor, 15g white sugar.

Preparation method:

Choose neat, large and fresh duck feet, cut along the middle of the eating hole, remove the contents, scrape off the yellow skin and duck feet, and then use a small amount of salt to rub and knead. After about one week, use a meat grinder to grind the duck feet into a paste, mixed with an appropriate amount of chopped green onions, so that the filling is well mixed.After 1 day of marinating, drain the duck feet, rinse them with water, and dry them.Use a small amount offine saltto rub and knead the duck feet, then put them in a container and marinate for 2 days, turning them over several times during the process.After marinating, rinse the duck feet again, remove any remaining impurities and dirt, and drain them.After draining the duck feet, string 10 pieces together, and dry them until 70% dry. Then take them out and shape them.Put the dried duck feet on a flat surface, and press them with the back of the right hand for 2-3 times, so that the muscles on both sides of the duck feet are flattened.Then store them in a cool and ventilated place. Generally, the dried duck feet can be hung for about 6 months, and if it is stored for too long, it will shrink and become stale.

WuhuSteamed BunIntroduction

Steamed buns are one of the traditional snacks in Wuhu, with a long history.Use

pork leg

meat, pork lard,Chinese cabbageorgreen vegetablesand other ingredients, add seasonings and mix into a filling.The filling can also be made with meat and sticky rice. Then use finely milled white flour and water to knead into a thin skin, and spread it into a thin dough. Then wrap it with the filling, steam it, and it is ready.Japanese turnipIntroductionJapanese turnip is a traditional snack in Wuhu, Anhui Province.Preparation

Ingredients: tofu,

shiitake mushrooms

carrots,

and other ingredients.

Soak the shiitake mushrooms and carrots in water.Grind the shiitake mushrooms and carrots into a paste.，Add the paste to the tofu and knead into a dough.Then roll it out into a thin dough.Steam it, and it is ready.Steamed buns are semi-transparent when cooked. When you take them out, you can see the soup inside.

When eating, first bite a small hole, and then slowly suck out the soup. The taste of the steamed buns is delicious and smooth, and eating it with

vinegar

and ginger is even more delicious. It is a good snack in autumn.Preparation

The preparation of the steamed bun dough is: 1. First, wash the fresh meat and skin, and cook it with water. After removing the foam, grind the meat and skin with a meat grinder. Then add a small amount of soy sauce, shrimp powder, and cooking wine. After boiling, cool it down, and make a jelly.

2. Cook the fresh shrimp, and remove the shrimp meat.Grind the pork skin, pork meat, and mix with a bowl.Add the shrimp meat, shrimp oil, soy sauce, cooking wine, fine salt, ginger, and water, and knead into a dough.

The steamed bun dough is ready.

The steamed buns are shaped into a round shape and baked in the oven.

Crab Soup Buns are a traditional snack in Wuhu. As early as the early 1920s, big restaurants in Wuhu such as "Tongqing Building", "Zui Chun", and "Yi Pin Xuan" already sold crab soup buns, which were very famous.Famous Crab Soup BunsDim SumThe crab soup buns made by Master Liu Houfu and Huang Jia Zhi are particularly exquisite, and are a must-have for business negotiations and entertaining guests.Even today, restaurants like "Wuhu Restaurant" and "Fuming Restaurant" still sell them.

Crab Soup Buns are made withCrab,fresh meat,pork belly,and finely ground white rice flour as raw materials, and are made with white sugar, MSG, soy sauce, chopped green onions, minced ginger, and fine salt.Wuhu Crab Soup Buns use fine ingredients and meticulous craftsmanship.It requires a series of processes such as making dough, making pastry, and making filling, and baking.Crab Soup Buns have fine and white dough, thin and large filling, and a juicy and fragrant flavor.Steamedbunsare semi-transparent, and when you pick them up with chopsticks, the liquid inside can be vaguely seen.When eating, first make a small hole, then slowly suck out the soup, the crab yellow flavor is delicious and mellow, and when eaten with fragrantvinegarand ginger, it is even more delicious and refreshing, which is a high-quality snack in autumn.

Preparation

Crab soup bun dough preparation: 1. First, wash and add fresh meat to water to cook and soften, then remove the foam, and grind the meat into pieces, add an appropriate amount of soy sauce, shrimp, and wine, and boil, then cool,make a jelly.Wait for use.2. Cook the fresh crab, remove the meat.Remove the meat.5. Pork belly wash and chop into meat puree.Take an appropriate amountpork skinand freeze it, then mix it with meat puree and put it in a bowl.Add an appropriate amount of crab meat, crab oil, soy sauce, MSG, fine salt, minced ginger, and chopped green onions, and mix it evenly. This is the crab soup bun filling.3. The dough is made with finely ground white rice flour, and after adding the filling, it is formed into buns.The mouth of the bun has 20 evenly arranged flower patterns, and each bun has 8 pieces. Steam for about 15 minutes before serving.The dumpling's pleated edge has 20 evenly distributed pleats, resembling a mouth.CarpArranged individually in each small dumpling, with 8 in each, and then steamed over high heat for about 15 minutes to mature.