Anqing, also known as Yicheng, is nicknamed "Y".The birthplace of Chinese national industry, a national historical and cultural city, a national tourist city, a national garden city, and a national forest city, known for its traditional "Huangmei Opera town".

FeaturesSnacksIncluding: WaningCakeincluding: Pot, soup, fish, and Zongyang noodlesSteamedMeat, Yexi bean curd fish, and BabaSteamed bunsincluding: Tea and duck, Yuxi shrimp, Waning crab cakes, and fish and shrimp stir-fryChiliincluding: Susong duck, preserved mackerel, and peonyChickenDumplings.

Snowy cakes

Introduction

Snowy cakes, a traditional product of Waning County, named "Snowy" because of their white color like the snow on the mountain peak. They were brought to the capital during the Qing Dynasty and named "Snowy Cakes".Snowy cakes require careful selection and fine workmanship.The main ingredients are locally produced high-quality

glutinous rice, combined with finewhite sugar andpeanut oil, orangeandcakes, andnuts, anddates, after a series of careful frying, grinding, moisture control, and steaming, they are carefully cut into slices.These products are white, soft, slightly sweet, and delicious, and are rich in nutrients.Local people consider Snowy Cakes to be a symbol of good luck and happiness, and they are exchanged during festivals to wish each other good fortune.Jiang Dashun rice noodlesIntroductionJiang Dashun rice noodles is a traditional and famous snack of Anqing, Anhui.The noodles are soft and chewy, with a fragrant and fresh taste, and the rice powder has a special aroma due to the absorption of oil.

History and Culture

Festival

noodlescooked with

another way to make noodles is to put a layer of green weeds on the bottom, and then cover with

methodthe noodles are made withwheatand

noodles, which are soaked in warm water for half a day, and then squeezed and dried with a clean cloth.

These noodles must also be cut with a knife before cooking.The finished noodles are cut into two and a half inches long, one and a half inches wide, and one-eighth of an inch thick, to prevent them from deforming during cooking.The main ingredients for flavoring areshrimpand

red fermented bean curd sauce, white sugar, nitrate, sorghum wine, and dry noodles.Tongchenggreensand

pancakesIntroductionTongcheng greens, a unique and traditional snack of Tongcheng.

The snack is popular throughout the Ming and Qing Dynasties.

At that time, the most popular snack for residents in the old city was a bowl of tea and a plate of green greens.Tea shops and snack shops were set up along the streets of the city, and business was very prosperous.The making of Tongcheng greens is very particular, using 7 parts wheat and 3 parts glutinous rice, soaking in warm water for half a day, and then squeezing and grinding with a.The green leaves are picked, and then finely chopped and mixed withoil

andsugar.The finished greens are white, soft, sweet, and delicious, and are rich in nutrients.Local people consider greens to be a symbol of good luck and happiness, and they are exchanged during festivals to wish each other good fortune.Xiao Jia Bridge Oil CakeIntroduction

Xiao Jia Bridge Oil Cake is a snack created by Li Dao Long, a traditional artisan in Anqing, at the end of the Qing Dynasty. It is a fragrant and delicious oil cake.Li Dao Long's snack is modeled after the Huang Bridge, a famous snack in other provinces.

The original ingredients are refined

wheat flour, oldvinegar,andsugar, andsesameandcandiedgingerandpeanut oil, which are made through multiple steps of mixing and baking.This oil cake is shaped like a crab shell, with a golden color and a crisp texture, and it remains fresh for a long time.History and CultureIn 1921, famous writer Yu Daofu came to Anqing to teach at Anqing Law and Politics College.He had two main hobbies, one was to walk around the Linghu Park in the evening, and the other was to eat Xiao Jia Bridge Oil Cake, almost every day.

Water Dumpling Introduction

Jiang Mao Water Dumpling is a traditional and famous snack in Anqing, Anhui, also known as wonton, with a history of more than 80 years. The filling is made with black pig meat from the mountains,and

shrimpand

cabbage, and

made with pure chicken broth or bone broth. The dumplings are thin, tender, and have a unique aroma, which is very popular.The founder of Jiang Mao Water Dumpling, Jiang Qingfu, had a white beard on his neck, nicknamed "Jiang Mao", so they were named "Jiang Mao Water Dumpling".History and Culture“Jiang Mao Water Dumpling” was created by Jiang Qingfu during the Qing Dynasty in Anqing Small South Gate, where he sold water dumplings.The dumplings were made with black pig meat from the mountains,andshrimp, andcabbage, andmade with chicken broth or bone broth. The dumplings are thin, tender, and have a unique aroma, which is very popular.Jiang Qingfu had a white beard on his neck, nicknamed "Jiang Mao", so they were named "Jiang Mao Water Dumpling".

In 1914, "Jiang Wan Chun" Water Dumpling shop was opened, and the descendants inherited and operated it, which has been in business for a long time.

“ （gan) ” ， ，Introductionis a special product of debuting tea and snacks in Anqing.The is made withsoybean,made with, and.There are also local products such as

Yingjiang Templeand

Introduction

and

, andand various fresh vegetables.These high-quality ingredients ensure that the is beautiful, colorful, delicious, and refreshing for people who are tired of eating meat and oily food.The is mainly cooked by steaming, boiling, frying, and baking.

The production is meticulous, with the saying of ", ".It requires "name, shape, and taste to be similar".The shop uses bundling methods to make " ", such as using tofu or rice noodles, bundling with fine cotton, which makes the surface appear like chicken skin, and also uses bundling to control moisture and modify the taste.When bundling, the noodles are slightly loose, cut into pieces, not only have the shape of chicken, but also have a soft and fresh taste.Thousand Zhang,must be bundled tightly, and add color, cut into thin slices, which can be chewed slowly and have a rich taste, and is a good food for drinking tea and wine.Using molds, such as making " ", " ", and " " like in the novel "Dream of the Red Chamber".For example, " " is made with a mixture of starch, a small amount of dye, and alkaline water, which is poured into two small teacups and cut with a knife to create a rough surface, like chicken skin, and then cooked to bring out the aroma.Shiitake Mushrooms,must be tied tightly, add color, cut into thin slices, which can be chewed slowly and have a rich taste, and is a good food for drinking tea and wine.Using molds, like the novel "Dream of the Red Chamber" to make " ", " " and " ".， ， ，

Vegetarian cuisine primarily uses steaming, boiling, frying, and roasting.， “ ”“ ”， ， ， ， ，， ， ，VegetarianHam， ， ， ， ，， ，Soup“Sea Cucumber” “Braised Duck Eggs”“ ”“ ” ， ， ，RadishorChestnutsPowderEgg yolktwo teacups togetherPigLarge intestineTakeglutenThe dough is kneaded on a bamboo stick, and the bamboo stick is removed. Then, it is fried first and then used.Star anise,Soy sauceSimmered, the color, flavor and shape are very similar.

“The opera of the opera and the soup of the chef.”Vegetarian chefs can also make delicious soup dishes, which adds fresh flavor.They haveYellowGreen sproutshanging soup with bamboo sticks, especially the soup made with bamboo sticks, is very thick like milk, and the flavor is as delicious as chicken.“Ordinary and not exciting, fresh and delicious is the best treasure.”They also try to highlight the fragrance and freshness of the ingredients, such as vegetarianSteamed bunsFilling, mainly composed of shiitake mushrooms, lychees, and tea leaves, with white cabbage in autumn and winter, and with green vegetables in spring.Summer with celery.Making steamed buns that you can enjoy with different seasonal vegetables.You can enjoy steamed buns with different flavors in every season.

Vegetarian cuisine in Jiangye Temple, although it emphasizes vegetarian restrictions, but many ingredients prepared by the chef have various changes.All kinds of meat dishes, vegetarian dishes are also available, including vegetarian ham, vegetarian roast duck, vegetarian fish belly, Rouhan Zhai, vegetarian sweet and sour fish, vegetarianPersimmon, vegetarian steamed buns, vegetarianFish dumplingsOil-fried chicken, dried thread, etc., are all popular, and they also provide vegetarian banquets such asEar fungusVegetarian sea snails, vegetarian fish dumplings.Historical and cultural

Anyone who comes to Anqing, will visit Yingjiang Temple, climb Zifeng Old Tower, and taste the unique Yingjiang Temple vegetarian cuisine.

Yingjiang Temple is located at the foot of Anqing's Great River, built in 1619.

The temple has four large courtyards, with magnificent and imposing buildings and solemn Buddhist statues.Legend has it that Anqing is a boat-shaped city, and the temple is the head of the boat.There are two large iron anchors cast in front of the main gate.Zifeng Tower is located behind the Grand Hall, built in 1570, the tower is 72 meters high, eight corners and seven stories.The location of the tower gate is different, and there are more than 600 brick carvings of Buddha statues and 51 inscriptions. The tower has a magnificent and imposing appearance, with exquisite and elegant corners and eaves.Looking at the tower from afar, the scenery is vast and beautiful, and you can enjoy it all.To the north is Dragon Mountain, and in front of the tower is the lotus lake, which is shimmering, but there are no three-autumn persimmons, but there are ten-mile lotuses.In the past, there was a desolate and remote graveyard on the northwest of the city, but now there is a modern oil chemical plant, which is surrounded by lake and mountain scenery.Therefore, it has earned the reputation of "visiting Anqing, must not see the tower."Yingjiang Temple tea house is about 300 square meters, located on the left side of the temple, which was built during the Qing Dynasty's temple renovation.

The eaves are covered with carvings, and the pillars and beams are decorated.There are one-row windows on the river, which can be completely lowered and opened, with a wide view.After visiting the temple and climbing the tower, people often take a rest in the tea house. They drink and enjoy tea, and enjoy the beautiful scenery of the river and the east flowing river, with seagulls flying and sailboats sailing.In the distance, there is a long embankment, with green willows and smoke, and the nine-hole peaks of Huwa are hidden, which is really wonderful.， ；Introduction

Tongcheng water bowl, is a traditional food of Tongcheng, which has formed a food street in the town of Daguan, Tongcheng.

“Water bowl” refers to soup, which is not used in a plate or bowl, but uses a neat and exquisite Lanbian large bowl to serve.

It is made of ingredients, such as fresh meat, vegetables, etc.The water bowl is made of fresh meat, vegetables, and other ingredients.“ ” ，Dates,Lotus Seeds，“ ” ， ， ，，， ， ， ， ， ，

Historical and Cultural

The origin of the "Water Bowl" can be traced back to the Ming Dynasty.， ， ： ？：The Emperor hesitated slightly.：， ？，？，，， ， —— ，，

， ， ，，？， ， ， ，Lean Meat， ，， ， ， ， ， ，， ： ？？The villagers scratched their heads.， ，

Haozi Raba

Introduction

，Kang Mao， ，，“ ”， ， ，

， ， ， ，， ， ， ， ， ，Sticky RiceRice Noodles，Smoked Pork，， ，， ，

Dried ShellsRadish

Introduction

， ， ，

Instructions

：

…12 ， …15 ，White Radish…500 ， …10 ， …10 ，Chicken Soup…300 ， …1.5 ， …5

：

1． ， ， 50 ， ，， 2 5， ， 0.5

2． ， ， ， ，

3． 1 ， ， ， ，Salt，

， ， 15

，For hard dried shells, you can first soak them in cold water for 3 to 4 hours.

， ， ， ， ，，

Features:

1. Dried Shells are， ，， ， ，， ，， ，

2. This dish is a traditional Houchizhou stew, characterized by its light, fresh, crisp, and digestive properties. It has the effect of clearing the head after a banquet.

Ma Long XiangPastries

Introduction

Ma Long Xiang is a century-old traditional Chinese pastry brand in Anqing. It has many famous pastries, such as Mo Zi Su, Chun Jin, Bai Que, Yuan Bao Tang, Long Tang, Fang Pian, and Ma Xiang Su.Ma Long Xiang is named after the poem "Ma Long Feng Lai Bing Er Xiang" by poet Su Dongpo. Mo Zi Su is a century-old traditional product, with its dark, oily, fragrant, and delicate texture. It leaves a lingering fragrance in the mouth and has the effects of moistening the lungs, stopping cough, promoting bowel movements, and darkening hair.Chinese StyleCakeGolden yellow, soft and fluffy, fragrant, elastic, uniform texture, no impurities, suitable for elderly and children.

Historical and Cultural

It originated from the commercial competition in the late Qing Dynasty. In the Guangxu years of the Qing Dynasty, a businessman in Anqing opened a pastry shop near the Hu Yu Mei Sauce Garden, called "Daqiang Village".Hu Yu Mei wanted to compete with it, so he also opened a pastry shop next to his sauce garden, called "Ma Long Xiang".The name comes from the poem "Ma Long Feng Lai Bing Er Xiang" by Su Dongpo.Hu Yu Mei adopted two methods: first, to carefully select local ingredients, and second, to hire skilled masters from Guangzhou, Suzhou, and Shanghai to improve their craftsmanship, develop new varieties, and finally defeated "Daqiang Village".Ma Long Xiang has many famous pastries, such as Mo Zi Su, Chun Jin, Bai Que, Yuan Bao Tang, Long Tang, Fang Pian, and Ma Xiang Su.Each has a unique appearance and fragrance.