Sanhe dry tea is a famous product of Sanhe, and its unique flavor has won the favor and taste of more and more tourists. The existing Sanhe dry tea was refined with unique Sanhe snack ingredients in the early 1990s on the basis of the original Sanhe traditional dry sauce. Its shape is as thin as paper (the thickness is about 0. 1 cm), and it has the characteristics of pure color, long fragrance, delicate and elastic taste and long aftertaste. Taking high-quality soybeans as raw materials, the production process follows the traditional process, including grinding, sieving, boiling, sizing, briquetting, spinning, pressing and boiling. Sanhe dry tea has five flavors: hemp, spicy, sour, sweet and salty. The production process is "pressing" and "boiling", which is characterized by the more chewy it is, the more fragrant it is and the five flavors are moist. Listed are Pan Ji, Luo Ji, Zhang Ji and Shan Ji, as well as bulk, bagged and sealed packaging. The key to the production of Sanhe dry tea is in the later stage. After the soybean milk is poured into a clothes rack, it is pressed into a dry white with a thickness of 0.5 cm, then wrapped with gauze, pressed for 20 hours with an iron press and a jack, and pressed into a dry blank. Finally, use spices such as spiced star anise to make soup, put the dry blank into the soup, cook it with warm fire for about 5 hours, take it out, dry it and bag it. Sanhe dry tea has exquisite materials, fine workmanship and unique flavor.

Caocao chicken

According to legend, during the Three Kingdoms period, Luzhou (Hefei, Anhui Province) was located at the junction of Wu Chu and was a battleground for military strategists. In the 13th year of Jian 'an of Emperor Xian of Han Dynasty (AD 208), after Cao Cao unified the north, he led 830,000 troops south from Luoyang, the capital, to conquer Sun Wu. When he arrived in Luzhou, he led the soldiers to practice day and night. Cao Cao commanded thousands of troops and fought in the south and the north, exhausted. His headache has returned and he is bedridden. According to the doctor's advice, the chef of the marching canteen carefully cooked the local chicken into a dietotherapy "medicated chicken" with Chinese medicine and good wine. Cao Cao did not eat at first. He tasted it and thought it was good, so he ate a lot in a row. He unconsciously felt that his headache was much lighter. In order to cure the disease as soon as possible and command the army to win the battle, Cao Cao ordered the chef to cook the chicken for him every meal. He ate for a few days and gradually recovered. A few days later, he got out of bed and re-directed his tribe. From then on, no matter where the troops go, Cao Cao will eat this kind of "medicated chicken" as long as conditions permit. Later, this dish with both nutritional value and disease prevention and treatment gradually spread, and people also named this delicious medicated diet "Cao Cao Chicken". After years of improvement, "Cao Cao Chicken" has made great development and innovation, with more exquisite cooking technology, more complicated materials and more delicious taste. In Hefei, Anhui, Xiaoyao Restaurant is the most famous "Cao Cao Chicken". This restaurant still takes local high-quality chicks as the basic raw materials, and is carefully made from Gu Jing Winery, which is produced in Bozhou, Anhui Province, Cao Cao's hometown, and 8 kinds of appetizing fitness accessories such as Gastrodia elata, Eucommia ulmoides, Lentinus edodes, winter bamboo shoots, pepper, aniseed, cinnamon, fennel, onion and ginger. Since then, this dish is very famous in China.