Anhui Snack Full Collection_Anhui Special Snacks Food Introduction

Editor: Chinese Food Network Mobile site

of AnhuiSnacksDiverse, long history, unique local characteristics.Local snacks can be found everywhere, affordable and delicious, don't forget to enjoy Anhui snacks when traveling to Anhui.Special food.

Send Zao

Introduction

Sending Zao, a traditional snack in Anhui Hefei, Wuhu, and areas like Ba Town, Hua Lin, and Wuwei, as well as in the Han ethnic areas of the first generation, is a sacrificial food for festivals.Every 12.23 on the lunar calendar is Sending Zao Festival, on that day, residents useRice noodlesto makeBuns, usingBeans, meat, vegetables or pickled vegetables, etc. as filling, fried with oil, to eat together, to welcome the New Year and the upcoming Spring Festival.

The outer surface of the baked Zao is golden and crispy, but not burnt, with a delicious aroma;The unbaked surface is smooth and oily, but not sticky;The filling is juicy, savory and delicious, fragrant and delicious.The filling of Zao is varied, exceptRadishesand meat filling, there are also "pickled vegetable meat filling", "herb sprouts",stir-fried meats, "White sugarfilling", "Sichuan flowersugar filling", "spicy filling" and other flavors.History and cultureSending Zao" is an old Chinese custom of.

In ancient China, people believed that the " " was the god who controlled the fortune of the family.

Therefore, every 23rd or 24th day of the lunar month, people use paper horses, honey, Zao, etc. to send " " to heaven, which is called "Sending Zao", and then paste a new image of " " on the evening of the New Year, which is called "Welcoming Zao".This custom exists in almost all regions of China, and the time for "Sending Zao" is generally around the 24th day of the lunar month, while the offerings for "Sending Zao" are different in the north and south.In some places, people make Zao as the offerings for "Sending Zao".Every 23rd day of the lunar month, every family makes Zao.Generally, in the morning, prepare rice noodles, filling and other raw materials, in the afternoon, process into shape, and bake in the evening.The first batch of baked Zao is used to first sacrifice to the.People put the Zao in a large bowl, put it in the shrine of " ", then light the incense, set off firecrackers, and welcome the to go up to heaven, which is very serious and solemn, after the leaves, the whole family can eat the Zao.Nowadays, fewer people are so devout in "Sending Zao".But every 23rd and 24th day of the lunar month, the custom of making "Zao " is still very popular, but mostly for personal enjoyment, and few use it as offerings."Sending Zao " has gradually become a traditional festival food.Making MethodIngredients

: Yellow rice,

glutinous rice, beans,lean meat, vegetables or pickled vegetables,ginger, garlic, sesame oil,soy sauce, cornstarch, salt,MSGandblack pepperetc.Making method:Mix yellow rice and glutinous rice in the specified ratio (generally the ratio is 7:3), wash them clean and dry, then grind into fine powder.

Wash the prepared radishes, chop them into small pieces, and then steam or boil them, squeeze out the water.

The mixture of lean meat, chopped into small pieces, put in a pot and sauté with soy sauce, then add radishes, salt, etc. one by one, and stir-fry until cooked.

Here, it is important to note that the filling must have black pepper to ensure that the finished product has the aroma of radish and black pepper.Heat water and make a dough with rice noodles, then divide into portions, and use hands to knead into dough, then add filling, and shape into round buns.Put the buns into a iron pot and bake, before putting into the pot, first coat the inside wall of the hot iron pot with edible oil, then put the bun in, cover the pot with a lid, and bake over medium heat until there is a slight smoke coming from the edge of the pot lid, then open the lid and sprinkle some water, cover again and continue to bake twice or three times, then it will be done.

MooncakeIntroductionMooncake is one of the four famous snacks in Hefei, with a long history.According to legend, as early as the Northern Song Dynasty, Hefei already produced a cake, which was about the size of a copper coin, named "copper coin cake", with a delicious flavor.

During the Spring Festival, people hoped for good luck, and gave it to children.

Also, according to legend, at the end of the Yuan Dynasty, Zhu Yuanzhang launched a rebellion against the Yuan Dynasty, Zhang Desheng, a commander of the Yuan Dynasty's navy, when the navy arrived at Yuxi River, he dispatched people to Hefei to make a large "copper coin cake", with sugar filling, which was delicious and nutritious, the navy soldiers ate the local specialty cakes, and boosted their morale, and finally won against the Yuan army, and seized the Stone Sky.

The special "copper coin cake" was made for the navy.

Zhu named it "Winning Cake".

Zhang died and was posthumously awarded the title of "Cai Gong", so it is also called "Cai Gong Cake".

Li Hongzhang, as the main person in charge, and Liu Dongshan, opened a grocery store in Hefei, named Liu Dongtai, and made and sold "Winning Cake", with special attention to materials and workmanship, and sold it directly in the market, with a limit of one per person, so it became famous.

At the same time, ten "Winning Cakes" are packaged together, with the label "Hefei Liu Dongtai Big Mooncake", with red paper and golden characters, and sent to Li Hongzhang before the Spring Festival, and Li tasted it and thought that "the flavor is excellent, it is comparable to Suzhou point", so he distributed the mooncakes to his officials.Therefore, Liu Dongtai Mooncake became famous throughout the country.Mooncake is shaped likethe moon, the outer surface is golden and round, the edge is light yellow, the outer skin is full of sesame seeds, and the filling is sweet and not greasy, with the flavors of oranges, plums and other fruits.Making methodMaterials: Flour 11.75 kg, sesame oil 2.65 kg, honey 5.9 kg, pure salt 65g, wheat flour 1.25 kg, sesame powder 2.5 kgFilling: Salt 0.25 kgpepperpowder 0.1 kg, melon sugar 4.75 kg, Sichuan white sugar 9.5 kg, orange peel 1 kg, sesame oil 2.5 kg, honey 3.5 kg, glutinous rice flour 7 kg, honeypear0.5 kg, honey rose 0.5 kg

walnuts

nut 1 kg.

Making method:1. Make the dough: The honey should not be too thick, and the temperature should be around 35℃ (when hand can be "forked").After mixing honey and sesame oil, add wheat flour and pure salt.

According to the dryness and humidity of the wheat flour, add water in a small amount, generally add about 1 kg of water.After adding water, stir for 5-6 minutes, then fold the dough with hands, and then make mooncakes.2. Make the filling: First put all kinds of fruit, Sichuan white sugar, salt, and pepper powder, then add sesame oil, and finally add honey and glutinous rice flour, and stir evenly.It should not be stirred too much, otherwise the fruit and vegetables will become a sauce.0.5 0.5Walnuts1

Method of preparation

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3. Forming: Fill with heart at a ratio of 40% pork to 60% heart.Form with special iron ring, then deep fry.The dough should be uniformly fried, and the sesame grains should not overlap;Only lightly sprinkle sesame on the bottom, and the dough should not stick to the sesame grains.After frying,Baking...

4. Baking: Use high heat, oven temperature around 350℃.When entering the oven, place the dough on the bottom, bake for about 1 minute, turn it over, then bake for about 1 minute, when the sesame grains crackle, it is ready to be out of the oven.

Hefei bakingCake

Introduction

Hefei baking cake is one of the four famous foods in Hefei, with a history of over 800 years, and its legend originates from the late Northern Song Dynasty.Made from rice flour as the main ingredient, baked, mixed, steamed, formed, and baked to create a cake product with a crisp texture.Additionally, baking cakes are also popular in Guang'an, Sichuan, and Xiangxiang, Hunan, etc.

Methods

Ingredients

18.85 kg of sugar, 28.7 kg of glutinous riceLard1.65 kg of honey sugar 0.8 kg

Production method

1. Making flour: Choose high-quality glutinous rice, wash it with warm water (preferably not too hot), then pour hot water (85-95℃) over it, mix and stir well, and let it "sweat" before mixing the rice with sand and steaming it. Grind into rice flour.

2. Wet flour: Choose a well-ventilated and relatively damp floor, use a bamboo mat as a pad, and spread theGlutinous riceon it, and absorb moisture.The thickness of the wet flour should be about 5 cm.Pay attention to frequent mixing, so that the flour does not clump, the surface is evenly moist, does not become moldy or deteriorate, knead it into a ball, and shake it to break it.

3. Making sugar and sand: Dissolve the sugar and add honey sugar and lard to cook. You can form it into strips with your hands.Then, stir and mix thoroughly while hot, so that the sugar liquid forms fine sugar granules.Alternatively, you can process the white sugar into sugar powder, add water, lard, and make a thick sugar syrup.

4. Mixing sugar,Steaming the cake: Mix the wet flour with fine sugar, and evenly roll it with a wooden rolling pin, put it into a tin cake pan, and then put it in the pot to steam until it is not soft, not hard, and not scattered.

5. Cutting and baking: Take out the steamed cake crust, and put it in flour for 16 hours (let it "rest"), then cut it, and bake it, and it will be finished.

White cutting

Introduction

White cutting is one of the four famous foods in Hefei. It is thin, sweet, and crispy, and its color is white and transparent. The taste is crispy and delicious, and it is perfect with sesame, making it a high-quality food. Later, some also useBlack sesameto make it, and it turns black as ink, which is nutritious and healthy, so it is also called black cutting. The two are collectively called white and black cutting.

Small gold

Introduction

Small gold is one of the four famous foods in Hefei. It is about the thickness of a pen, and about one inch long, so it is called "small gold".The sugar layer is crispy, the heart is soft and sweet, and it has the unique fragrance of orange and osmanthus. It is crispy and sweet.

StinkyFish

Introduction

Stinky fish is a traditional Chinese dish, one of the representatives of Huizhou cuisine, originating from the Huizhou region of Anhui Province (Huizhou is the same as the present Huangshan), and popular in the Huizhou region.People who have never seen it before are afraid to take a bite, because the smell of the fish, although not smelly, makes people a little worried.In fact, you don't need to worry, this is not the smell produced by the change of the food, this is the unique flavor of this dish. When you taste it, you will be surprised to find that the taste is so delicious. This is the famous stinky fish of Huizhou and Xinhe.

Methods

Ingredients: 1 piece of stinky fish, about 600g;Tofu2 pieces of ginger, 10g; garlic, 20g; scallions, 30g; wild leeks, 30gChiliSauce, 15gSaltPepper, rice wine, white sugar, MSG, soy sauce, scallion ginger juice, red oil, dry and wet starch, brothCilantroto taste, about 1000g of salad oil

Method: 1. Clean and fillet the stinky fish, cut off the head and tail, and marinate the head and tail with salt, pepper, rice wine, and scallion ginger juice. Then steam it in a pot until cooked.2. Remove the bones and thorns from the fish, and slice the fish meat into large pieces. Marinate it with salt, pepper, rice wine, scallion ginger juice, and then add dry starch and mix well.Cut the stinky tofu into strips.Chop wild leeks finely.Heat a wok over medium heat, add salad oil and heat to about 2-3. Take a piece of fish marinated in a good sauce, wrap it with a piece of stinky tofu, and create a stinky fish roll. Put it into the wok and fry until golden and cooked.4. Leave some oil in the wok, add ginger, garlic, scallions, wild leeks, andChili sauceStir-fry until fragrant, add broth, and simmer until the flavor is out. Add the fried stinky fish roll, add white sugar, soy sauce, and MSG, and cook until the flavor is perfect. Use wet starch to make a thin sauce and drizzle with red oil. Arrange neatly in a plate, and then place the steamedFish head,Fish tailon the ends of the stinky fish roll. Finally, garnish with cilantro.

Three River Rice Dumplings

Introduction

Three River Rice Dumplings, also known as Lu Big Bend Dumplings, is a traditional snack in Hefei, Anhui Province. It is also popular in Lu County, Hefei City, and part of Hefei City, Anhui Province.Made from glutinous rice flour, with pork and other ingredients.Five flower meatand other ingredients.The color is golden, the outer skin is slightly crispy, and the filling is fresh and delicious.It has a history of nearly 100 years.

The "Golden Big Bend" dumplings in Lu are about three inches long, and the locals call them "Golden Big Bend".The skin of the Lu dumplings is made of very fine rice flour. It is first cooked in water, then fried with water, and then formed into dumplings.DumplingsCrust.The filling for rice dumplings is made with pork belly, scallions, ginger, etc.，，，，，，，，，，，，“ ”，，，，

Historical and cultural significance

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Recipe

Ingredients:

(30 pieces) Glutinous rice flour 1500g, pork 200g,Tofu500g, soy sauce 100g, salt 15g, scallion, 75g, ginger, 10g, MSG 1g, dry starch 75g, lard 35g, vegetable oil 1500g.

Method:

Making the dough: Boil the glutinous rice flour in water, add water and stir until the glutinous rice flour reaches 60℃, then remove from heat and let it cool, then mix and knead until it is smooth.

Making the filling: Mix the pork and tofu.

Cooking: Wrap the filling into the dough, and fry it in vegetable oil until golden.

1. Cut the pork and tofu into large pieces.Yellow beans.Cook in a wok over high heat, heat oil, add pork and stir-fry until cooked, then add tofu, chopped green onions, ginger, soy sauce, 5g of salt, and MSG, while mixing cornstarch with water, slowly pour into the pot, constantly stir-fry, and it will be ready when it boils.，，， 5 ，，，，

2. Place on medium heat, add noodles and 10g of salt, stir-fry until the noodles reach about 60°C, then add 2400g of water and stir-fry until cooked.Place the noodle dough on a cutting board, cool slightly, and knead into 65g portions.First, lightly oil the cutting board, roll the dough into a circle and place it on the board, use a knife to press it into a 10cm diameter and 1.7mm thick dough skin, hold the skin with the left hand, wrap the filling, and shape it into a dumpling.

3. Place the iron pot on high heat, add vegetable oil, when it is 70% hot, add the dumpling skins, fry until golden, then fry again for about 5 minutes on medium heat, and it will be ready.

Wu ShanDuck

Introduction

Wu Shan Duck, produced in the Long Feng County, has a long history, originally a tribute from the imperial court, its meat is tender and delicious, suitable for roasting, boiling, stewing, baking, and pickling.Preserved Wu Shan Duck has a unique method.The secret recipe is said to be passed down from the descendants of the wife of King Wu, and has a history of over 100 years.Wu Shan Duck preserved with the secret recipe, is clear and fragrant, with a rich and delicious taste.In history, if live ducks were offered to the imperial court, they must be accompanied by sufficient local water and grass from Wu Shan, to maintain the unique quality of Wu Shan Duck.

History and Culture

Yang Ying, the King of Wu (852-905), also known as Hua Yuan, was a founder of Wu during the late Tang and Five Dynasties and Ten Kingdoms period.He rose up in his twenties, fought and conquered, occupied more than thirty states south of the and in the middle and lower reaches of the Yangtze River.In the second year of, he was crowned King of Wu.He was upright and honest, made the people live and work happily, and was beloved by the people.

The King of Wu would always inspect when he visited, and the local people would offer him "Big White Ducks" prepared with delicious ingredients, which he greatly enjoyed, and said to the people, "I am poor in my youth, and I will never forget my roots. I will eat this preserved duck, which is a tribute".Therefore, "King Wu's Duck" became famous.Later, it became known as "Wu Shan Duck".

Wu Shan Duck has a long history and has evolved through methods of stewing and boiling.Made from White Duck, which is white, large and fat, relying on Wu Shan's excellent mineral water, and with 10 kinds of Chinese herbs and traditional secret recipes, it has formed the unique flavor of today's " Duck", which is a specialty of.

Caos Chicken

Introduction

Caos Chicken, also known as " Chicken", is a traditional Han Chinese dish originating in Hefei, Anhui province during the Three Kingdoms period.This dish is marinated with honey oil after being slaughtered and shaped, then cooked in a pot, and finally finished with a simmer.The finished product has a rich red color, a strong aroma, and a crisp and oily texture, with a beautiful appearance.When eaten, the meat falls off the bone, the broth is rich and delicious, and the aroma lingers in the mouth.Therefore, its unique flavor has been highly praised by tourists visiting Hefei, and they have left messages saying: "True to its name, a must-try".

Nowadays, "Caos Chicken" is most famous for being cooked at Hefei's Restaurant, which still uses local high-qualityChickenand is also paired with Anhui's Wine and,,, and,,,,, which are 18 ingredients known for their health benefits.History and CultureAccording to historical records, during the Three Kingdoms period, Hefei, due to its location in the "head of Wu and tail of Chu," was a strategic location.In the thirteenth year of Han Emperor Jian (208 AD), after Cao Cao unified the north, he led 830,000 troops south from the capital Luoyang to conquer Sun Wu (the famous Battle of Red Cliffs), when he arrived in Lu Zhou (now Hefei), he practiced troops at the.Due to his busy military and political affairs, Cao Cao suffered from headaches and illness, and he became bedridden.The chef in the Cao's military kitchen followed the doctor's orders and cooked a medicinal chicken with local chickens, good wine, and other carefully selected ingredients.Cao Cao liked the taste of the chicken very much, and his illness gradually improved, and he continued to eat the chicken.

Thus, the "Caos Chicken" became famous.

It was passed down to the people of Hefei.PreparationIngredients: 1.25kg of chicken, 50g of white wine, 5g of salt, 2g of MSG, 30g of green onion, 30g of ginger, 20g of Sichuan peppercorns.Steps:1. Kill and pluck the chicken, cut into pieces.Add 75g of soy sauce, 25g of Shaoxing wine, 10g of green onion, 10g of ginger, and 5g of Sichuan peppercorns.Mix well and marinate for 30 minutes.

2. Boil a pot of water, add the chicken pieces, and cook for about 10 minutes, then take it out and wash it.

Place the chicken on a pot, add 150g of water, and simmer for 5 hours.

After cooling, place the chicken in a serving dish, and cut the green onion, ginger, and into pieces and arrange them on the dish.

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3.Chicken broth，，，，，Then, the chicken is pressed into the broth using a weight.4 ，，，， 16 ；，Steamed bun.Finally, simply serve after draining off some of the "drunk chicken" broth.

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