, "The birthplace of counties, the construction of the capital, the founding of the dynasty, the promotion of culture, the first county, and one thousand years of history."Formerly known as "Tu Zhong," "Yuyang," and "Qing Liu."During the Pre-Qin period, it was located in Tangyu (now the sixth district of Nanjing), established during the Three Kingdoms, built by the Southern Dynasties, and named "Chuyang" during the Sui Dynasty, due to the Chu River (Chu Water) flowing through it, and the name "Chu" also derived from it.Historically known as "Golden Ling's Key, the Protector of the Jiang Hu," with reputations for "Combining Wu and Chu, embodying the essence of the Huai and Yang, and the flourishing of Confucianism, rooted in the Huai East."

CharacteristicsSnacksSpecifically: Lei Guan plate duck, Huahua fruit, Lai'an steamed duck, jelly bean, century-old chili sauce, tube dam.BeefMa Chang crispy cake,PorkPig, Dingyuan braised porkDuckBrewTofuFish, Qin Lan braised duck, and nectarPieCrispy pie.

Lotus rootChopsticks

Introduction

Lotus sticks, also known as lotus rolls, are a traditional dish in Tangchang, with the lotus root being a homophone for "ou," which means "pair," and "he" means "harmony," while chopsticks are a symbol of "having," representing good fortune.Older people often call lotus rolls "silver coins," because the lotus rolls have a round hole and shape, resembling ancient coins.Cooked lotus rolls are golden yellow, with a balanced saltiness and no greasiness, crispy and delicious, with a rich lotus aroma.During festivals, people in the town make a basket of lotus rolls, not only for their own consumption but also for gifting to relatives and friends, making it a famous traditional dish.

Lotus roots are cut into two pieces, wrapped in meat, and then soaked in batter, sealing the surface with a thin layer of flour (the batter should contain a small amount of alkaline agent,EggsOkay.MSGand so on), then deep-fried until golden and crispy, and then pan-fried briefly before serving.Served with a sauce made ofGinger,vinegaretc., which is crispy on the outside and soft on the inside, with a unique flavor.These dishes are commonly eaten during spring and autumn, especially during the Mid-Autumn Festival, and are popular among residents in both urban and rural areas.Historical and Cultural

Legend says that in ancient Stone Town, there was an elderly man who made a living by growing and selling long lotus roots. Although he worked hard year after year, his harvest was very small, and he could only barely make a living.

He wanted to change his fate, and he often dreamed of how to get rich.One day, he was tired from working, so he put a few lotus roots by the lotus root pile and fell asleep.In his dream, an old man with white hair came to him, and the old man said kindly to him: "You are guarding a treasure, but you can't get rich."The lotus root farmer asked the old man how to get rich, and the old man took a lotus root and used it as a knife, cutting the lotus root into uniform slices.The lotus root slices fell into the old man's hands, and he turned into a pile of gold coins.The lotus root farmer was amazed. He picked up a handful of gold coins, but when he held the gold coins, they turned back into lotus root slices. The lotus root farmer asked the old man how this could happen, and the old man said that money is not easy to get, and you must earn it through your own labor.The lotus root farmer quickly knelt down and asked the old man for guidance. The old man taught him how to make lotus rolls, and then he disappeared.The lotus root farmer woke up and made lotus rolls according to the old man's instructions, and he gave them to his neighbors to taste. Everyone praised them, and lotus rolls became a famous traditional dish.Tube Dam BeefIntroductionTube Dam beef is a traditional halal dish in Xuanchang.Tube Dam is a village in the western part of Xuanchang, where Hui people live. Hui people in this area have a long history of slaughtering and processing beef, and their unique flavor has been preserved for three hundred years since the Qing Dynasty.

The main beef merchants on Tube Dam Street are three Wang families, who are Hui people. According to reports, Tube Dam beef uses beef from more than six-year-old healthy cows.

The cows are slaughtered by the butchers, and the beef is cooked in a pot with spices such as cardamom, cinnamon, star anise, cloves, and sugar.

During the braising process, the beef is constantly stirred, and the process must be supervised.The braised beef is cut into slices, and the aroma is fragrant, savory and delicious, with a rich taste, and it is unforgettable.

It has the effects of appetizing and nourishing blood.The makers generally use their own secret old braising liquid.The Wang family's recipe has been passed down for eleven generations, and they specially buy individual cattle from a cattle merchant who raises six-year-old cows.；Qin Lan Braised DuckIntroductionQin Lan braised duck is a specialty of Qin Lan Town, Changle, Anhui Province, with a history of over one hundred years.The meat is tender and juicy, with a fresh and fragrant aroma, suitable for both adults and children, and has a unique flavor.The production of Qin Lan braised duck is most important in the braising process.The braising liquid consists of pork bones, ginger, garlic, and spices.The pork bones are boiled for several hours to extract the collagen, and then the meat is cut into pieces.

The meat is marinated with ginger, garlic, and spices, and then braised in the braising liquid.

The braised duck is then sliced and served.

The key to a delicious Qin Lan braised duck is the braising liquid.The braising liquid is traditionally made with pork bones, ginger, garlic, and spices.

The pork bones are boiled for several hours to extract the collagen, and then the meat is cut into pieces.The meat is marinated with ginger, garlic, and spices, and then braised in the braising liquid.The braised duck is then sliced and served.Making a sauce is complex. First, grind ingredients such as fennel (star anise), cloves, Sichuan peppercorns, star anise, cinnamon, cinnamon, nutmeg,sesame seeds(fried), etc., and put them in a cloth bag. Then, addsoy sauce,sugar, and water to a pot and bring to a boil.After cleaning the goose and removing the internal organs from the back, cook it in the sauce. It should not be overcooked.The sauce tastes better as it gets older.(Long)History and Culture

The Qin Lang Goose was a famous cooking technique in the late Qing Dynasty, created by Liu Jinzhong. It has a history of over 100 years.

Its production process is unique. The surface is golden yellow, shiny, and fragrant, but not greasy or sticky. It is delicious and has a good texture.Because of its excellent color, aroma, and taste, it is well-known and has been popular for a long time.Another explanation is that "Qin Lang Goose" comes from Zhu Shouchang's filial piety.

Zhu Shouchang, one of the 24 filial sons in the Ming Dynasty, is a famous figure in the "24 filial sons" who left his post to find his mother.The story of "Leaving Post to Find Mother" tells about the filial piety of Zhu Shouchang in the Song Dynasty.

This is the 23rd story in "24 Filial Piety".In this story, Zhu Shouchang gave up his position to find his biological mother.And this person is not only filial, but also a good official. Even Su Shi praised him.Zhu Shouchang, also known as Kang Shu.

His father was Zhu Xun, who served as a minister in the reign of the Song Emperor, and his mother was Liu, a concubine of Zhu Xun.Zhu Shouchang held positions such as Magistrate of Langzhou and Deputy Minister of Agriculture, and achieved notable accomplishments. Later, he gave up his position to find his mother, and became famous for his filial piety.Wang Anshi, Su Shi, and others wrote poems praising him.In the year Zhu Shouchang was seven years old, his mother, who was jealous of the eldest wife, was forced to leave home. His mother remarried.

The eldest wife, also known as Zhu Shouchang's father's wife, was a concubine of Zhu Shouchang.After his mother left, Zhu Shouchang and his mother did not meet for 50 years.

This is what the poem says: "Seven years old, separation from mother, and 50 years apart."" " and " " are the names of stars in the sky. The star " " appears in the west at 17:00-19:00, and the star " " appears in the east at 17:00-19:00. Their different appearances in the sky symbolize a long distance and inability to meet, hence the term " ".Gradually, Zhu Shouchang grew up and worked hard. He eventually became an official.

And in the following years, Zhu Shouchang's life was good, but his mother was always a thorn in his side. No child doesn't want to see their biological parents, especially when his mother was forced to leave home, Zhu Shouchang was already mature and had a deep memory.Finally, during the reign of the Song Emperor, Zhu Shouchang decided to leave his post and go to the area of Shaanxi and Gansu to find his mother.This decision caused a stir in his family, but Zhu Shouchang insisted on his decision, despite the opposition and discouragement from others.Before leaving, Zhu Shouchang made a vow with his family: "I will not find my mother, and I will never return!"

He persevered through countless hardships and difficulties, but never gave up.After his mother left Zhu's home, she married a man surnamed Dang and had several children.Later, when he stayed in Tongzhou, he found his mother.At that time, his mother was over 70 years old.When the mother and son reunited, they cried and expressed their feelings.Zhu Shouchang brought his mother and several half-brothers and half-sisters back home.

After a few years, his mother passed away. Zhu Shouchang was deeply saddened.After his mother's death, Zhu Shouchang cared for his half-brothers and half-sisters more diligently.According to local legends, Zhu Shouchang's mother was afraid of thunder. Zhu Shouchang was also afraid of thunder, especially during the spring and summer months. When the thunder sounded, Zhu Shouchang would lie under his mother's grave and protect her.After that, Zhu Shouchang's filial piety became famous.Today, there is a thousand-year-old ancient cypress tree in Qin Lan Town, Tangchang City, Anhui Province, located one kilometer east of the town. It is said to be planted by Zhu Shouchang, the filial son, at his mother's grave. It is called the Cypress Tree of Filial Piety.

The legend is that Zhu Shouchang's mother was afraid of thunder when she was alive. After her death, every time there was a thunderstorm, Zhu Shouchang would bring an umbrella to protect her grave.What is the 9th grade's exam score?After three years of filial piety, Emperor Song Zhao Xu, praised his son's filial piety, ordered the official's reinstatement.Before Zhu Shouchang left Qin Lan, he went to his mother's grave and planted a pine tree, symbolizing his eternal companionship with her.In the previous story about filial sons, there were also filial sons who would either stay by their mother's grave during thunderstorms or bring an umbrella to their mother's grave.In fact, the behaviors of many filial sons were ultimately the same.

And today, the legacy of this filial culture is also highly valued.Due to the age of the ancient pine tree, the Qin Lan Township Party Committee and Government, together with relevant departments, spent over 40,000 yuan to protect the thousand-year-old pine tree and build the "Chouchang Park", which integrates filial culture, Buddhist culture, modern culture and education.

There is a local saying that a "Zhouchang roast duck" is also produced in the local area, also known as "Qin Lan roast duck", which is also related to Zhu Shouchang.According to some sources, when Zhu Shouchang's mother, Liu Shi, was abandoned, Zhu Shouchang lived with her for three years.For three years, the father and son lived a difficult life, Zhu Shouchang made a living by raising ducks, and later his father took him back to raise him.Zhu Shouchang's three-year difficult life with his mother is unforgettable, and after becoming an official, he still thought of his mother every day, "He rarely had wine and meat, and often shed tears."The family and servants remembered his experience of raising ducks with his mother, so the chef cooked the duck and added flavor to make it more delicious.

Zhu Shouchang ate the duck, and indeed, his appetite increased, and he began to eat duck every meal, gradually recovering his health.However, every time Zhu Shouchang ate duck, his feeling for his mother became even more intense, so he gave up his official position and traveled far to find his mother.After Zhu Shouchang and his mother were reunited, they felt relieved and ate duck more happily, asking his servants to cook duck every day and eat with his mother, enjoying their last days, and he called himself "Chouchang roast duck."Later, the secret cooking method of "Chouchang roast duck" spread throughout Qin Lan.The local people admired Zhu Shouchang's filial piety and called him "Zhouchang roast duck."Although the cooking method of roast duck has been passed down for thousands of years, it is still well preserved.

Fuyang tofu

Introduction

Fuyang tofu, also known as imperial tofu, is a traditional specialty of the coastal region of Anhui, and has been produced since the Qing Dynasty.The tofu is made fromfresh tofucut into slices, and filled withporkshredded meat,shrimpshredded shrimp, and then coated with egg powder and deep-fried until golden brown, and then mixed with sweet and sour sauce to make it.The production method of tofu is meticulous and requires "three steps": selecting ingredients, making the dough, and cooking.Fuyang tofu has a similar taste topeachand pear, with a crispy outer layer and soft inner texture, it is fresh and delicious, and rich in nutrients, making it a delicious dish.

In recent years, Fuyang Hotel has further researched and experimented with the traditional ingredients and production method of Fuyang tofu, and has repeatedly produced Fuyang tofu with better flavor and richer nutrients.

History and CultureAccording to local legends in Fuyang: The founder of Fuyang, Emperor Zhu Yuanzhang, was born in Fuyang. When he was young, he was poor and lived by begging.Later, he frequently went to this restaurant to beg for duck eggs.Later, he put on the dragon robes and became emperor, and ordered the chef from the Yellow Family Restaurant in Fengyang to enter the palace, specializing in cooking "Fengyang Duck Eggs" for him, which became his imperial chef.From then on, this dish became ten times more valuable and became a famous dish on the imperial banquets of the Ming Dynasty, and was given the nickname "Zhu Hongwu (the imperial year name of the 1368th year of the Ming Emperor Zhu Yuanzhang was "Hongwu") Duck Eggs", which has been passed down until today.

Recipe

Ingredients: 3 pieces of original egg tofu.SmallShrimp12 pieces.WhiteWood ear mushrooms80 grams.Green beans40 grams of dried red bean.

Seasonings:Soup2/3 cup.Salt 1/3 teaspoon.Cornstarch 1 teaspoon.A little salt.

Recipe:

1. Cut each piece of tofu into 4 small pieces.Scoop out about 1/3 of the tofu and set aside.

2. Wash and peel fresh shrimp, remove heads, shells, and leave tails, place them in the scooped tofu pieces, arrange them on a plate, add a little salt to season, and then steam.Steam in a steamer over medium heat for 5 minutes until cooked.3. In a pot, mix white wood ear mushrooms and seasonings, then thicken with cornstarch, and pour over the steamed fresh shrimp.

Lei Guan Duck

Introduction

Lei Guan Duck is a traditional Han Chinese dish from Lai'an County, Anhui Province, which has a long history and is well-known in the water town of Lei Guan. It is named after the Lei Guan collection site in the county.

It originated in the Qing Dynasty's reign of the Tongzhi Emperor, and the production process consists of four steps: slaughtering, braising, drying, and cooking.The exterior of the Lei Guan Duck is bright and lustrous, with a milky white color. When eaten, it is not greasy, tender, delicious, with a moderate saltiness, and has a fresh and fragrant flavor, which is very appetizing."Lei Guan" Duck is made using local ducks or lean meat.

CherryDuck, which is carefully made using aged and traditional recipes with modern methods.The resulting duck skin is white, meat is red, and bones are green.The main products currently include duck, red cooked duck, flower duck, roasted duck, white boiled duck, and duck skin.History and CultureWriter Cao Yimou wrote a prose "Visiting Lei Guan Collection" after tasting it, which was published on March 3, 1982, in "Wen Hu Bao."In the article, Cao Yimou praised Lei Guan Duck, "As thin as a slice of cake, so tender that it doesn't need to be chewed, the saltiness is to taste, and when you bite it, it drips oil."

Lei Guan Duck was listed as one of Anhui Province's quality products by the Anhui Provincial Government in 1997, and in 1998, it was awarded the title of "Anhui Province's Famous Brand Agricultural Products."

RecipeLei Guan Duck, after being cooked and sliced, has four sentences describing it: "As thin as a slice of cake, so tender that it doesn't need to be chewed, the saltiness is to taste, and when you bite it, oil drips."The method of cooking Lei Guan Duck is very exquisite.Before cooking, wash the surface with warm water, and immerse it in warm water until the meat is soft.During cooking, use a gentle fire.

After cooking, cut the duck.

Longyang Sweet CandyIntroductionLongyang Sweet Candy is a traditional Chinese snack with a long history in the Jianghui area, known as "Longyang Sweet Candy." It is produced in Chuzhou City, Anhui Province, and is named "Longyang Sweet Candy."Longyang Sweet Candy uses pure white sesame seeds, pure white sugar, strong flour, and maltose.The product is milky white, with a spiral shape. It is made with thin and even sugar grains, paper-thin bones, and a spiral shape. The color is milky white, and it is soft, fragrant, and not sweet.History and CultureSweet candy is also known as "face candy," "Qin You Sweet Candy," and "Dong Sweet Candy."In the late Ming Dynasty, the workshops in Chuzhou began to make sweet candy using wheat flour, sesame seeds, and sugar, which was called "face candy" (small packet candy).In the early Qing Dynasty, two merchants named Qin and You created sweet candy by wrapping it in a mixture of wheat flour and rice, thus creating "Qin You Sweet Candy".There is also a saying that "During the reign of the Ming Emperor Chongzhen, Dong Xiaowang, a skilled chef, was known for his cooking skills and expertise in making candy and pastries."Once a talented person named Mo Zhang was sick, Dong Xiaowang made a special dish using sesame seeds, white sugar, wheat flour, and sugar, which he gave to Mo Zhang.The sugar was said to be "crisp, fragrant, appetizing, and delicious."Afterwards, people passed this story down, and people began to call this sugar "Dong Sweet Candy."also recorded "Dong Sweet Candy, created by Mo Zhang's wife Dong Xiaowang."In the early years of the Republic of China, there were many pastry shops in Chuzhou."Zhang San'yi", "Bian Yuanchen", and "Cao Hengxing" shops were known for their sweet candy, also known as "Dong Sweet Candy."Tianchang Snow Cake

Introduction

Tianchang Snow Cake is a traditional Chinese snack from Tianchang City, Anhui Province, with a long history of production. It is also known as "Tianchang Snow Cake".

Tianchang Snow Cake uses pure white glutinous rice flour.When making, the glutinous rice flour is first steamed and then ground into powder.

When steaming the glutinous rice flour, use a gentle fire.After steaming, it is cut into pieces.

One day, Zhu Yuanzhang bought a bowl of Fuyang tofu in a local small restaurant, and was very satisfied with the taste.

IntroductionSky-colored pine nuts are a specialty of Tianchang City, Anhui Province, and have been produced since the Qing Dynasty.

The nut is transparent, with a pattern resembling the sky, fragrant and delicious, and has won many awards in quality competitions in the province and outside.Early pine nuts were mainly made with earth materials such as lime, plant ash, and pine branches.After the founding of the People's Republic of China, the production process has been continuously improved, and currently the production process is: first to select and choose the best nuts by light, hand-tapping, and listening, and then soak them in a liquid, the soaking time is one of the factors affecting the quality, and should be determined according to the season and climate conditions, generally about 30 days.

After soaking, the nuts are inspected and graded, then put in a clay pot, and this is the finished product.

The "Dew Tofu"

IntroductionDew Tofu is a traditional Han ethnic delicacy in Tianchang City, Anhui Province, and is also known as "copper city tofu".Dew Tofu selects high-quality, refinedwhite beannoodles,sweet potatonoodles, and refined sugar, and with pig oil and green onions as the main ingredients. The production process of Dew Tofu is very delicate, and it can only be operated by skilled workers.The Dew Tofu is delicious, beautiful, pure white, layered, and resembles blooming white lotuses.The main ingredients are refinedwhite bean

noodles, refined pig oil, refined sugar,sweet potatonoodles, and some green onions and red peppers.500 grams of white bean noodles can make more than 50 pieces. The production process is very delicate.First, らせ refined white bean noodles are kneaded into a dough.When cooking the noodles, first use afire to bake

the noodles through, and then put them in a pot.

After the dough is cooked, cut the dough into pieces.Actually, the first place was a student named Shi Bao from Jiangsu's Gaozhou. Because "Shi Bao" has the same pronunciation as "dead prisoner", it is not auspicious.The examiner, in order to please the emperor, tried to demote Shi Bao, and suggested replacing him with Dai Lanfen, saying that Dai Lanfen from Tangchang was "Tang and Long (9th), generation after generation". This symbolizes the longevity of the Qing Dynasty and its continued existence.The examiner's clever scheme succeeded in gaining the emperor's favor. He immediately appointed Dai Lanfen as the first.After Dai Lanfen was awarded the first place, he thanked the emperor and presented traditional points from his hometown, Tangchang, to the imperial court.The emperor tasted it and found it crispy, sweet, not greasy, easy to eat, and delicious. He was very satisfied and declared it "Sweet Dew Cake".The recipe

Ingredients

500g of fine flour,：

150g of sugar, 200g of eggs, 200g of pork,and 0.5g of oil.First, soak the rice in water for 4 hours.Then, cook the rice and grind it into flour.During the cooking process, add the rice flour, sugar, oil, and water.Mix well and let it sit for 2 hours.After 2 hours, knead the dough and let it rest for 1 hour.

Next, steam the dough in a bamboo steamer for 30 minutes.

After steaming, cut the dough into small pieces, about 3cm in size.

Then, steam the dough again for 15 minutes.

After steaming, cut the dough again into smaller pieces.

Finally, boil the dough in water for 5 minutes.

Cook the dough in water for 5 minutes.

Finally, cut the dough into small pieces.

Cook the dough in water for 5 minutes.Finally, cut the dough into small pieces.Finally, cut the dough into small pieces.Finally, cut the dough into small pieces.

History and culture

"Sugar candy" is also known as "face sugar," "Qin You sugar," and "Dong sugar."In the late Ming Dynasty, workshops in Chuzhou began using wheat flour, sesame, and sugar as raw materials, which were then baked and processed, commonly known as "face sugar" (small sugar balls).In the early Qing Dynasty, two masters named Qin and You used glutinous rice porridge and bone as a wrapper to modify the face sugar, hence it is also known as "Qin You sugar."Later, a master named Dong further refined the Qin You sugar, folding the multi-layered glutinous rice porridge and face sugar, which is then called "Dong sugar."A writer also wrote: "During the Ming Chongzhen years, the famous courtesan Dong Xiaowan from the Jiangnan region was skilled in cooking and making flower dew. She skillfully made sugar foods and pastries."Pastries|Once, the talented scholar Mao Zong (pen name: Pihui) fell ill, and Dong Xiaowan cleverly used sesame, white sugar, fried noodles, sugar jelly, and fragrant oil to carefully prepare square sugar candy, which she gave to Mao Zong.The sugar was "crisp, fragrant, and refreshing, and helped with digestion."Afterwards, the people called this sugar "Dong sugar."The "Chongchuan Zhibinlu" also recorded: "Dong sugar is made by Dong Xiaowan, the wife of Mao Zong (also known as Mao Zong)."In the early years of the Republic of China, there were many workshops and shops in Chucheng that produced pastries.The "Zhang Sanyi," "Bian Yuancheng," and "Cao Hengxing" shops were famous for their sugar candy (also known as Dong sugar).Snowflake cakeIntroduction

Snowflake cake is one of the famous and traditional Chinese pastries from Tianchang, Anhui Province, with a long history of production. It is particularly well-known in the Copper City, and is thin like paper, burns easily, and can be rolled like a cigarette without cracking.

First, select high-quality pure white glutinous rice and wash it thoroughly. Then, cook and grind it into powder.

When cooking the rice, first use

fire to roast it thoroughly, then grind it into powder and pack it into a jar, with green vegetablesleaves in the middle to absorb the heat. After two months, take it out and strictly measure the ingredients when making it. The general ratio of rice flour, white sugar, lard, and water is 5:4:0.5:0.5.The cake must be cooked over low heat.When cutting the cake after it is cooked, the knife work must be precise, cutting through completely.Vegetables (specifically leafy greens)Leafy greens absorb "qi" (internal energy). After two months, when removing them for making the pastries, the ingredients must be carefully measured. The typical ratio for rice flour, sugar, pork fat, and water is 5:4:0.5:0.5.Stew the pastries over low heat.When cutting the finished pastries, the knife work should be precise and thorough.