Huangshan City, located at the southernmost tip of Anhui Province, is a famous international tourist city and the first globally recognized tourist destination category.The landscape of Yixing County and Wuyuan County, together with the Huangshan region, creates the third regional culture of China, the Huangshan culture, which is renowned for its rich culture and has been known as "Southeast Zoulou" since ancient times.

Famous foods include Huangshan Sweet Rice Balls, Fisherman's Noodles.and Pastries.including steamed glutinous rice, steamed glutinous rice, steamed glutinous rice, steamed glutinous rice, steamed glutinous rice, steamed glutinous rice, steamed glutinous rice, steamed glutinous rice, steamed glutinous rice, steamed glutinous rice, steamed glutinous rice.including: Tixing Crab Shell Fried Rice,including:

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Brief introduction of tofu skin.

Tofu skin is a traditional snack in the Huangshan area of Anhui Province.It is easy to digest and absorb, and the tofu is very tender, so it is named tofu skin.

According to legend, it has been famous in the Ming Dynasty for its delicious taste, white broth, and low price.

Huangshan wrapped sticky rice

Brief introduction of Huangshan wrapped sticky rice.

Huangshan wrapped sticky rice is a traditional snack in the Huangshan area of Anhui Province.Sticky rice is common throughout China, but the sticky rice in Huangshan has a unique flavor.Thesticky ricehas a different method of packaging, shape, and content.It is worth mentioning that the ash sticky rice, ash sticky rice, first uses grass ash to filter water and then wraps with sticky rice, because the alkali is strong and the viscosity is strong, it tastes very delicious and soft, and it is also easy to store for a short time, so it is very popular among diners.Huangshan ash sticky rice has a unique flavor, and its packaging and shape are different, Huangshan ash sticky rice is a long pillow-shaped sticky rice, and the sticky rice is wrapped in (, also known as sticky rice leaves), which grow on high mountains.Using ( ) to wrap sticky rice is fragrant and delicious, with a unique flavor.

Select large, plump, and thick ( ), thoroughly clean, and soak in water for one or two days to prepare. The entire sticky rice has four corners, shaped like a pillow.

Butterfly noodles

Brief introduction of butterfly noodles.Butterfly noodles are afood, which is popular in Shanghai, Jiangsu and the surrounding areas, butterfly noodles are similar to pasta.pasta, you can cook and mix with sauce, just like Italian pasta.Huangshan people consider it a local snack, and it is also known as "noodles soup", which has a presence in the Huangshan areas of (Jixing) and (Xieyang).Among them, Huangshan people like to cook the large Yixing mountain glutinous ricedried bamboo shootsand fragrant mushrooms with butterfly noodles.Therefore, it is also called "bamboo shoot and fragrant mushroom butterfly noodles".First, cut the noodles into rhombus-shaped pieces, fry them in a pan, then add meat,dried bamboo shoots,shrimp,ham, fragrant mushrooms,salt,sugarto cook and simmer, and then add to the noodles to make.The noodles are fried and soft, with a delicious and non-greasy taste.Because the rhombus-shaped noodles are similar to butterflies, they are named butterfly noodles.The way to makecut the noodles into rhombus-shaped pieces, fry them in a pan, then add meat, dried bamboo shoots, shrimp, ham, fragrant mushrooms, salt, sugar to cook and simmer, and then add to the noodles to make.The noodles are fried and soft, with a delicious and non-greasy taste.Because the rhombus-shaped noodles are similar to butterflies, they are named butterfly noodles.Huangshan local snacks.fried noodlesadopt the Huangshan traditional seat knife cutting method, which is better than the machine-pressed noodles, the skin is soft, smooth, and tough.

With half

thinmeat, cooked dried bamboo shoots, (, local name for canned tomatoes), and cooked fragrant mushrooms,salt,sugar.Fried noodlesUsing traditional Hubei-style knife-cut noodles, the taste is better than machine-pressed noodles, with soft, smooth, and elastic texture.Add halfLean pork, cooked winter bamboo shoots, dried seafood,Salt,MSG,Soy sauce,Pork lardWine, garlic leaves, etc.After stir-frying, the color is emerald green and golden, with fine threads, and the aroma is rich and fragrant.It is both a dish for banquetsand a side dish., also a local snack in Huangshan.Huangshan folk snacks.Rice dumplings are common throughout China, but the rice dumplings from Huangshan have a unique flavor, and they are different from each other in terms of packaging, shape, and ingredients.Made with refined flour, kneaded into paper-thin slices, and pressed into lifelike butterflies using copper molds, with tiny, finely crushedhawthornslices and thin, hair-like green plum strips, with red, green, and white colors, creating a delicate and exquisite craft.The soup also has its own characteristics. Remove the tips of the green vegetables, squeeze out the juice, and combine with ham, silver fish, shrimp, and fragrant mushrooms, seasoned with clear and sweet white Dragon Spring water, simmered over low heat in a pot with a wood fire, and after boiling three times, filter out the ham and other ingredients, and reserve the soup.First heat the soup, then add the slices;before boiling, add a small amount of green vegetables.Once tasted, the slices are tender and crisp, the vegetables are tender and crunchy, and the soup is fragrant and not greasy. The color, aroma, and taste are exquisite.

Anhui smoked ham

Brief introduction

Anhui smoked ham, similar to Zhejiang gold and Yunnan smoked ham.Its raw material is the Anhui flower pig, which is relatively small in size and has good meat quality. It is smoked with salt and aged, resulting in a fresh, delicious, and crispy flavor.Smoking ham in Huining County has a history of over a thousand years.

History and culture

Smoking ham in Huining County has a history of over a thousand years. According to Luo Yuan's "New An Record," "Above the middle age, large pigs are raised and fed to reach two to three hundred catties, and at the end of the year, they are slaughtered and offered as tribute, called "Year Pig," and the farmer's precious "fire meat" (i.e.,Cured meat, smoked ham) is also called "salt."In Ming Dynasty, the "Huizhou Prefecture Record" records that "smoked ham is smoked before and after, stored in a crock in a cool and moist place for about two weeks, and then roasted, leaving a slightly moist surface, and stored in a cool place with good air circulation, called "fire meat" or "."”

Fang Lai fish

Brief introduction

Fang Lai fish is a traditional Chinese dish from Anhui, made with the best-grade carp, especially the " " (Peach Blossom Fish) from the Huangshan area, which is a local specialty. It is processed using various cooking methods.This dish is unique in appearance and flavor.The carp is upright in the dish, with a majestic and graceful posture, which is a rare delicacy from Huangshan.

History and culture

Fang Lai fish is also known as "The Fish That Retreats From The General"In the late years of the Southern Song Dynasty, Fang Lai, a person from the Seven Wise Men of She, used the chaos of food to organize a peasant uprising against the Zhao Song Dynasty.The uprising began in 1120, the second year of Emperor Huizong of Song.Within half a year, it conquered six counties and 52 counties in Zhejiang and Anhui, and was a powerful force in the southeast.The Song Dynasty launched a counterattack against Fang Lai's uprising army with tens of thousands of troops.Due to the weak strength of the uprising army, they climbed to the top of Mount Qiyun.The mountain is high and steep, with dangerous terrain, but it is not easy to hold.The soldiers attacked the mountain, but they couldn't break through, so they set up a camp at the foot of the mountain to cut off the supply lines and trap the uprising army on the mountain.Fang Lai was very worried, but he saw that there was a pond on the mountain, with many fish and shrimp, so he came up with a plan. He ordered his people to catch the fish and shrimp and throw them down the mountain to confuse the enemy.The officers and soldiers of the Song Dynasty saw that the supply lines of the uprising army were abundant and easy to cut off, so they retreated westward.Now, near Huangshan and She, there is a "Fang Lai Cave" in Zhucun, and on Mount Qiyun in Huining, there is a "Fang Lai Village" and other ancient sites, which show that the people's nostalgia for Fang Lai is very deep.Cooking method

Raw materials

750g carp

350g green shrimp, 50g pork ribs,Shrimp75g eggs,Seasonings30g white sugar,Vinegar10g,

coriander

10g, 20g cornstarch,tomato sauce120g, 10g salt, 5g MSG, 150g vegetable oil, 25g green onions,ginger25g, appropriate amountCooking method1. Cut the carp along the belly with a knife and cut it into pieces, then cut the fish meat into pieces according to the size of the fish bones, and remove the fish skin.Cut the head and tail, and connect the fish bones.3. Lightly pat the fish meat into thin slices of about 0.3 cm thick.

4. Squeeze 50g of green shrimp, remove the head and shell, and keep the tail.

5. Chop 50g of pork ribs.6. Wash and chop green onions and ginger into minced pieces, and wrap them in gauze for later use.7. Add 15g of green onion and ginger juice, 15g of salt, 10g of rice wine, and a small amount of MSG to the fish and shrimp, and stir until it becomes a paste. Then add the shrimp paste and knead into 4 small crab shapes (using the shrimp with tails to make crab claws and crab feet).

2. 8. Marinate the fish slices with 3g of salt, 3g of rice wine, and a small amount of MSG.9. Then add 25g of egg white and 5g of cornstarch to the fish slices, and knead until it becomes a paste.

10. Take out the remaining shrimp, and wipe the shrimp with a cloth to remove the moisture, then coat it with dry cornstarch.

11. Place the 4 "small crabs" and the fish bones (placed vertically) in separate containers, add 15g of green onion and ginger juice, 15g of salt, 10g of rice wine, and a small amount of MSG, and stir until it becomes a paste. Then add the shrimp paste to make 4 small crab shapes (using the shrimp with tails to make crab claws and crab feet).12. Place the fish slices in a bowl and add 3g of salt, 3g of rice wine, and a small amount of MSG.13. Then add 25g of egg white and 5g of cornstarch, and knead until it becomes a paste.

14. Place the shrimp and fish bones (placed vertically) in separate containers, add 15g of green onion and ginger juice, 15g of salt, 10g of rice wine, and a small amount of MSG, and stir until it becomes a paste. Then add the shrimp paste to make 4 small crab shapes (using the shrimp with tails to make crab claws and crab feet).

15. Heat the wok over medium heat, add oil, and heat until the oil is hot.

16. Add the fish and shrimp into the wok and stir-fry quickly until the shrimp turns pink and the fish is cooked through.

17. Add the cooked fish and shrimp, and season with salt and MSG.

18. Add the cooked fish and shrimp, and season with salt and MSG.

19. Add the cooked fish and shrimp, and season with salt and MSG.

20. Add the cooked fish and shrimp, and season with salt and MSG.

21. Add the cooked fish and shrimp, and season with salt and MSG.22. Add the cooked fish and shrimp, and season with salt and MSG.23. Add the cooked fish and shrimp, and season with salt and MSG.

24. Add the cooked fish and shrimp, and season with salt and MSG.

25. Add the cooked fish and shrimp, and season with salt and MSG.26. Add the cooked fish and shrimp, and season with salt and MSG.27. Add the cooked fish and shrimp, and season with salt and MSG.

28. Add the cooked fish and shrimp, and season with salt and MSG.

29. Add the cooked fish and shrimp, and season with salt and MSG.30. Add the cooked fish and shrimp, and season with salt and MSG.31. Add the cooked fish and shrimp, and season with salt and MSG.

32. Add the cooked fish and shrimp, and season with salt and MSG.

33. Add the cooked fish and shrimp, and season with salt and MSG.34. Add the cooked fish and shrimp, and season with salt and MSG.35. Add the cooked fish and shrimp, and season with salt and MSG.

36. Add the cooked fish and shrimp, and season with salt and MSG.

100| One-Pot Brief Introduction

One-pot dish, a traditional Han Chinese dish commonly eaten in the Hubei mountains during winter, belonging toOne-Pot is a traditional Chinese dish from the Huangshan mountains, which belongs tohot pottype.The cooking of "One-Pot" is quite particular. In the hot pot, the bottom of the pot is paved with dried mushrooms, then meat, and finallyBraised or fried tofu, fourth layer is meatball, fifth layer topped with vermicelli, garnished withspinachor chives, add seasoning and appropriate amount of water, then simmer over low heat until ready.This dish has strong local flavor, rich in taste, and tempting.

History and culture

Legend has it that this dish was created by Mrs. Yu, a woman from the "Four Chapters of Officials" in the Ming Dynasty, from the county of Shita.Once, the emperor suddenly came to the official's residence for a visit. Besides the exquisite seafood, Mrs. Yu specially cooked a local dish from Huangzhouhome cooking.----Hot pot.Unexpectedly, the emperor ate it with great relish and praised it endlessly.Later, the emperor learned that the delicious hot pot was actually cooked by Mrs. Yu, so he exclaimed that it was a "One-Dish Pot"!The name of the dish was thus fixed.

Tunkie-style crab

Introduction

Tunkie-style crab is a famous local dish in Anhui Province, belonging to the river cuisine, with a history of over 140 years.Tunkie-style crab is complete in size, with a greenish-yellow color, tender meat, exquisite taste, rich in aroma, and delicious aftertaste, a special dish in banquets.Sealed Tunkie-style crab can be preserved for two months without deterioration.

As the saying goes, "Nine months of Tangtian, ten months of sharp peaks," this dish is mainly produced in the crab season.Fresh Tunkie-style crab, with a light greenish-yellow color, tender meat, rich aroma, and slightly sweet.If not sealed, it can be preserved for two months, but it should not be stored for too long after opening.

Methods

Main ingredients

Crab600g

Seasoning

60g soy sauce, 80g Jiang rice wine, 15g ginger, 10g salt, 10g garlic (white), 20g sugar, 20g white winePeppercorns3g

Cooking method

1. Choose 4 plump live crabs weighing about 150g each, first place them in live water for two days to remove the mud, then wash and drain;

2. Heat the frying pan to a small fire, add salt and peppercorns, when the salt is hot and the peppercorns are dry, pour them onto the chopping board, use a rolling pin to grind and make peppercorn salt;

3. Wash the ginger and garlic, ginger into small pieces, garlic into minced pieces, prepared;

4. Take 1 crab, open the shell, squeeze out the impurities at the bottom, put 5 grams of flower salt, then close the shell, break off one claw tip, pierce it into the crab body, fix the shell, prevent it from opening, and make the remaining three in the same way;

4. Open one crab and remove the top, squeeze out the mud at the bottom, put 5g of peppercorn salt into it, then close the top, break off one crab claw, poke it into the crab's body from the top, secure the top, so that it cannot open, and the other three do the same;

5. Take a pot that can hold four crabs, put the crabs in, secure the pot mouth with two small bamboo sticks, press the crabs, do not move;

6. Heat the sugar in the soy sauce until it is melted, then cool and pour into the pot, add Huangzhou sealed wine, ginger, garlic, and finally add high-grain wine, seal the pot mouth with oil paper, after a week of marinating, you can eat.

Tips:

1. The pot mouth must be sealed tightly to prevent the aroma from leaking out, which will affect the quality;

2. Huangzhou sealed wine, which is Huangzhou's sweet rice wine, is now also using yellow mountain sweet rice wine, which tastes good.

Shu County stone loaf

IntroductionStone loaf is a famous local snack in Huangzhou.

Huangzhou traditional noodles, have been famous since the Qing Dynasty, is a delicious food that everyone knows.The street food stalls in the ancient city of Shu County can see aflat pan

with a flat dough inside, topped with a smooth black stone, the dough makes a "chichichich" sizzling sound, and emits a tempting aroma, passersby will stop and try this kind of dough.This dough is made from stone, so it is called "stone dough".In the past, the Huang merchants would bring this dough when traveling, and it was the most popular snack for Huangzhou people.From the ingredients, this dough has three kinds: rice dough, flour dough, and corn dough.The dough is usually wrapped in spring onions, minced pork, and cookedyellow beans.Then roll the dough into a shape, then press or flatten it to make stone dough.You can bake it in a flat pan to eat.History and cultureLegend has it that Emperor Qianlong came to Luqing to rest during the Southern Tour, and saw a stall selling dough in the pavilion, so he ordered one to eat, and he liked the fragrance and crispness, and he praised it endlessly: "Delicious, delicious!"

After paying twice the price, he also gave the seller a "Lucky" character, asking him to put it on the dough so that he could come to eat next time.

And tell the seller that if he encounters any difficulties, he can go to the government to ask for help.Since the dough had the "Lucky" character, the business became prosperous, and it became a famous snack.This made the other merchants jealous.

There was a bad guy who was instructed to make trouble, kicked the seller's flat pan.Because the force was too strong, the pan broke, and the left eye was injured.The bad guy saw this, so he grabbed the seller and went to the government to sue.The seller quickly showed the "Lucky" character to the magistrate.The magistrate saw the character and saw the inscription "Emperor Qianlong", so he ordered the seller to apologize and compensate.Since then, no one dared to bully the seller.This story quickly spread throughout the Huangzhou Prefecture, and the "Lucky" fragrant green dough also became famous.MethodsThe dough is made from minced pork and cooked yellow bean paste, mixed with dough, wrapped in dough, and then pressed into a round shape, then placed in a flat pan to bake. Each dough is placed on a stone to ensure even heating, so that the filling is cooked through, while baking, press the stone to make the oil seep out, and keep baking until it is cooked through.

After cutting, the aroma is fragrant, delicious and nutritious, and can be eaten with soup.

The dough is the local people's name for it, and it is made with stone, so it is called stone dough, also called yellow bean pork dough.IntroductionYellow bean dough is a local pastry in Anhui. It is made from sesame powder or rice powder, honey, white sesame or black sesame, etc.

Yellow bean dough is made by kneading and shaping sesame seeds or black sesame into a long, cut shape, hence the name "Yellow bean dough".

Yellow bean dough is crispy and not sticky, sweet and delicious, and is suitable for all ages.

Steamed stone chicken, a famous and traditional Hubei-style dish, cut the stone chicken into pieces, with ham slices, shiitake mushroom slices, add rock sugar, sweet rice wine, garlic cloves, salt, lard, ginger slices, andChicken broth, steamed until cooked.This dish has a clear and fragrant aroma, tender and smooth meat, original flavor and rich taste, and is known as a delicacy.

Stone chicken is a type of frog-like animal that lives in the crevices of the mountains, which is a specialty of Huangshan.The one produced in Xinning County is most famous.Each Huangshan stone chicken weighs about five taels, with white belly, black back with stripes, tender meat, rich inProteinand calcium, as well as functions of clearing heat, brightening eyes, and nourishing the body, which is a mountain delicacy.

Method

Main ingredients: 750g stone chicken, soaked wood ear mushrooms25g, 50g cooked ham slices, 50g cooked bamboo shoots.Seasonings: rice wine, salt, MSG, sugar, ginger slices, garlic cloves, lard, chicken broth, wood ear mushrooms, ham slices, bamboo shoots.

Method:

1. Cut a small hole in the stone chicken from the neck, peel off the outer skin from the knife mouth, remove the internal organs, cut off the head and claws, wash and cut into four pieces per chicken.

Wash the wood ear mushrooms and cut into small pieces.2. Place the stone chicken in a soup bowl, add rice wine, salt, sugar, MSG, ginger slices, garlic cloves, lard, chicken broth, wood ear mushrooms, ham slices, and bamboo shoots. Cover the soup bowl with a large plate and steam in the oven for half an hour to get it.

Measure sugar

Introduction

Measure sugar, a traditional

snackfrom Anhui, a unique product made from sesame flour or rice flour, sugar, white sesame orblack sesameetc., its shape resembles a cut long bamboo tube, hence the name "Measure sugar".Measure sugar is made by coating white sesame or black sesame with sugar, with a white sugar core inside, the sugar core is made by mixing white sugar with sesame flour and rice flour.If kneaded into a finer shape (like a pen tube), it becomes "One-dish fragrance".Its characteristics are crispy, not sticky teeth, sweet and delicious, and suitable for all ages.

Weigh the sugar and coat it with honey and either white sesame or black sesame. The sesame seeds have a white sugar core, which is made from sugar mixed with sesame flour and rice flour.If you roll it up even finer (like a pen tube), it becomes "One Flavor".Its characteristics are crispy, not sticky, sweet and tasty, and suitable for both young and old.