Du Guangxing, a professional duck farmer in Xiba Village, Chengxiao Township, Wuhe County, Anhui Province, processed autotrophic fat ducks into dried salted ducks.

Ingredients: duck 14 (28kg), 500g of crude salt, fennel 1 g, ginger, star anise and onion.

Production method:

1. Duck selection: Choose healthy, tender, smooth, full-muscled, even and moderate in fat, with no exposed sternum, weighing 1.5 ~ 2.5 kg. Stop eating 20 hours before slaughter and feed only with water.

2. Slaughtering: adopting oral slaughter method. First, cut the duck's wings back, then hold the duck's duckbill with your left hand, pierce the sharp knife into the duck's mouth from behind the ear to the chest extension with your right hand, and then lift the duck's feet with your right hand, so that blood will flow out of your mouth. This method is easier to remove feathers than neck slaughter.

3. Scalding the duck: Immediately after the duck is slaughtered, soak it in hot water at 70 ~ 80℃ (80 ~ 90℃ for old ducks), stir it with a stick for a few minutes to make the duck completely soaked, then pluck, skin and dirty, cut off the wrist and claws, make a 6 ~ 7 cm long incision under the right wing, pull out the trachea from the incision, and then dig out the internal organs with the index finger and middle finger.

4. Squash the duck body: put the drained carcass on the table with the back down and the head facing the arms, fold the palm in half on the sternum, and press it down with a knife to flatten the herringbone on the chest, so that the duck body is rectangular and made of duck blanks.

5. Pickling: fry and grind the salt and fennel, mix them evenly, and add ingredients one by one according to the weight of the duck. First, put 3/4 of the salt into the body from the lower mouth of the left wing, spread it evenly on the chest and abdomen, evenly rub the remaining 1/4 of the salt on the skin, sprinkle some salt on the incision and mouth, put the ducks into the tank in turn after wiping the salt, turn the tank once after 12 hours, and then release the brine oozing from the ducks and put it back into the tank layer by layer.

6. Re-salting: put the salted duck into another kind of brine for re-salting (brine, that is, the new brine soaked in blood after the duck is eviscerated, and the old brine after salting). Add 30 kilograms of salt to every 50 kilograms of new brine and 25 kilograms of salt to every 50 kilograms of old brine, especially old brine. Boil it, skim the blood and mud from the noodles, pour it into a jar, cool it, and add 25 grams of beaten ginger, star anise 12.5 grams and onion 100 grams to make the brine clear and slightly fragrant. Marinate about 30 salted ducks in each tank with salt water, which can be marinated for 5-6 batches continuously. When the salt water turns reddish, it should be used after burning the salt water. If the amount of salt is insufficient, add salt appropriately to keep the pommel horse at 22-25 degrees. When heavy bittern, put the duck into the bittern jar, but don't press it too tightly. Cover it with a bamboo cover and put some stones so that the ducks can be completely immersed in the brine. After marinating for about 24 hours, take it out of the tank, let out the brine in the abdomen, put the duck on the chopping board to flatten the sternum, then stand the duck head down and tail up, fold it one by one along the side of the tank and take it out after 2-4 days.

7. Dry: Wipe the duck with a clean cloth, flatten the chest, hang it in a cool and ventilated place to dry, then move it into a ventilated place to dry, dry, rearrange and dry for two weeks, and you will get dried salted duck.

Bagongshan Xue Yue Silver Ball

Methods: 375 grams of tofu was taken and smashed into fine mud with a knife; Cut the soaked tendon into fine powder, then take shrimp 125g and fish and chicken breast 125g, cut into fine paste, put it into tofu paste, add onion ginger juice, Shaoxing wine, salt and monosodium glutamate, mix well, squeeze into balls and roll them on the tendon powder; Take 1 plate, apply lard, put chopped tendons on the plate, steam them in a cage, and take them down for later use. Then cut the remaining tofu, shrimp, chicken breast, fish, mushrooms, shiitake mushrooms and bamboo shoots into small squares. Add cooked lard into a wok, heat it to 40%, stir-fry diced cubes in the wok, add salt, monosodium glutamate, white sugar and Shaoxing wine, stir-fry for several times to form stuffing, and put it into a bowl for later use. Beat egg whites into snowflakes, add monosodium glutamate and a little salt, and stir into a foamy paste; Take a 1 flat plate, first spread half of the prepared foam paste around the edge of the plate, then put the fried stuffing on the foam paste to form a circle, then spread the other half of the foam paste in the stuffing to make a white "hollow moon", then decorate some flowers with minced ham and coriander leaves, and finally pile tofu balls in the middle of the "snow moon" and hook them into the water.

Features: white color, like the moon in the sky, tofu like a silver ball, refreshing and palatable.

Bagongshan tofu

Tofu originated in Huainan, Anhui Province, with a history of more than 2,000 years. The best quality of tofu is Bagongshan area in Huainan, which is called "Bagongshan tofu". This kind of bean curd is made of pure soybean and refined by adding spring water from Bagong Mountain. The skills of local farmers in making tofu have been passed down from generation to generation. Many people have mastered a set of good skills, and the tofu made is fine, white, fresh and tender, which is well received by the masses.

sweet wine

Sweet wine is made of the best glutinous rice. In the streets or market towns of Huangshan City, you can often see people carrying the burden to sell. At both ends of the burden are two stone drum-shaped bamboo baskets, with glass in the middle of the cover and bowls of rice wine under the glass. There is also a pit in the middle of the rice wine, which is full of sweet wine juice.

The practice of liqueur is very particular, and there are two ways to eat it. Eat cold: eat a bowl in hot summer, and the five internal organs are cool; Hot food: in winter, wine is cooked with golden amber dates or eggs, which is sweet and chilly.

Caocao chicken

"Cao Cao Chicken" is a traditional dish in Hefei, Anhui Province, which was founded in the Three Kingdoms period. This dish is slaughtered, shaped, fried with honey, stewed with ingredients until crisp and rotten, and the meat and bones are separated. The finished product is ruddy in color, rich in fragrance, crisp and shiny in skin and beautiful in shape. Shake your legs and lose meat when eating. The bones are crisp and rotten, delicious and full of aftertaste. Therefore, with its unique flavor, it has been well received by Chinese and foreign diners who come to Hefei for tourism, and once left a message praising: "A must."

According to legend, during the Three Kingdoms period, Hefei was a battleground for military strategists because it was located in Wutou Chuwei. 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 from Luoyang, the capital city, to conquer Sun Wu (the famous Battle of Red Cliffs in history) and trained day and night in front of Jiaonu Station in Luzhou (now Hefei, Anhui). Cao Cao was ill in bed because of military and political busyness, overwork, headache and illness. According to the doctor's advice, the chef of the marching canteen selects local native chicken with Chinese medicine and good wine, and carefully cooks it into medicated chicken. Cao Cao felt delicious after eating it and loved it very much. Later, I got sick gradually and recovered quickly. After that, he must eat this chicken often every meal. As a result, later generations spread all over the world, and the reputation of "Cao Cao Chicken" spread like wildfire. So this dish has been circulating in Hefei ever since. Today, Cao Cao Chicken is the most famous dish in Hefei Xiaoyao Restaurant. It is still made of local high-quality chicks as raw materials, Gu Jing Winery produced in Bozhou, Anhui Province, Cao Cao's hometown, and 18 kinds of appetizing fitness accessories such as Gastrodia elata, Eucommia ulmoides, Lentinus edodes, winter bamboo shoots, pepper, aniseed, fennel and onion ginger. Rich in nutrition, it has dietotherapy and fitness functions, and its reputation is getting higher and higher.

Xiehuang baozi stuffed with juicy pork

There are fillings such as onion oil, shredded radish, sweet and sour, and onion shortcake is the most popular. This is a cake made of lard and chopped green onion paste, coated with caramel, dipped in sesame seeds and baked. Crab shell is yellow, crisp and salty. It has a production history of nearly 80 years.

wuhu melon seeds

Wuhu City is called "Guazi City", and there are many kinds of melon seeds, the most famous of which is "fool melon seeds". This kind of melon seeds is taken from Suzhou, Shanghai, Nanjing, Wuxi and other places, and it blends the tastes of North and South in one furnace. The frying method changes with the seasons and is deeply loved by consumers. In addition, the creamy "winter melon seeds" have also won praise from customers in the north and south.

Wu Songwei jujube Baba

In the past, people in Liujiadu, Wuwei County, Anhui Province made rice Baba as a sacrifice to the kitchen god. Every day on the 23rd of the twelfth lunar month, every household cooks a dish and sends it to Baba. Generally, rice flour, stuffing and other raw materials are prepared in the morning, processed and shaped in the afternoon, and baked at night. The first pot of baked Baba was first used to worship the stove.

Method:

1. Mix indica rice and glutinous rice in proportion, wash, drain and grind into fine powder (the finer the better).

2. Wash and chop the radish, then steam or cook it in a cage to squeeze out the water.

3. Chop the lean pork into minced meat, stir-fry it with soy sauce, then add the minced radish, salt, chopped green onion, ginger, garlic, starch, pepper, sesame oil and monosodium glutamate (if chicken soup is better) and stir-fry it until it is cooked. What needs special attention here is that there must be pepper in the seasoning used for radish stuffing to ensure that the finished product has the unique fragrance of radish and pepper.

4. Heat the rice flour with water to form a dough (or stir-fry the rice flour in a pot with low fire until it is half cooked, and then add water while it is hot to form a dough), divide the ingredients, knead the dough by hand, put the stuffing on it, and wrap it into a oblate Baba blank.

5. Put the wrapped Baba blank in an iron pan and fry it. Before putting it into the pot, coat the inner wall of the hot pot with a layer of cooking oil (the effect is better if you use a pot). After putting the Baba blank away, cover the lid, fry and bake with medium heat until there is a slight oil smoke from the side of the pot, open the pot and put it on the pot. After spraying water repeatedly for 2-3 times, the pot can be taken out.

Features:

The stove edge of the sticky pot is golden in color, crisp but not burnt, crispy and delicious; Non-stick pan surface, slippery and oily, soft and non-stick; The stuffing is juicy, fresh and salty. There are many kinds of fillings to be sent to the stove. In addition to radish, there are pickles, shredded celery, sugar, sweet-scented osmanthus, sesame sugar, spicy stuffing and many other flavor varieties.

Jiangmao jiaozi

Flour as skin, lean pork mixed with sweet potato powder, shrimp and mushrooms as stuffing, wrapped up, is actually wonton. The skin is as thin as paper, the stuffing is like pearls, the meat is tender and clear, and the taste is delicious. It has a production history of more than 80 years.

Fengyangniang tofu

"Fengyang stuffed tofu" is a traditional dish in coastal areas of Anhui Province.

According to local legend in Fengyang, Zhu Yuanzhang, the founding emperor of the Ming Dynasty, was born in Fengyang. When I was a child, my family was poor and I lived by begging. First, Zhu Yuanzhang made a bowl of stuffed tofu at Huangjia Restaurant in Fengyang City, which was very delicious after eating. Since then, he often goes to this restaurant to beg for tofu. Later, he put on a dragon robe and became an emperor. He ordered the chef of that small restaurant in Fengyang City to be summoned to the palace to make "Fengyang stuffed tofu" for him and became the chef of his royal chef. From then on, this dish was worth a hundred times, and it became a famous dish at court banquets in the Ming Dynasty, and it won the title of "Zhu Hongwu" (1368 Zhu Yuanzhang proclaimed himself "Hongwu"), which is well-known in the world and has been passed down to this day.

Today's "Fengyang stuffed tofu" is made of tender tofu, sliced, sandwiched with minced meat and shrimp, wrapped in egg powder paste, fried in oil pan until golden brown, and then topped with sweet and sour sauce. It has the characteristics of milky yellow color, crisp outside and tender inside, sweet and sour.

Mix soup and wine to make Yuanxiao.

Glutinous rice flour is added with sesame sugar, five kernels, red bean paste and hawthorn to make Yuanxiao. In addition, honey, sugar, distiller's grains, sweet-scented osmanthus and sugar are used to make a cherry-colored mixed soup, which is served on the Lantern Festival. The texture is soft and waxy, the stuffing is delicious, the soup is sweet and fresh, and it has the fragrance of fermented wine and osmanthus. Established on 1930.

Dried plum moon cake

Its skin is very brittle, and it is made of refined powder and plain oil. The cake flame is pickled with wild vegetables (bitter vegetables) and mixed with fresh pork suet and white sugar. The moon cakes made are different from those made in Guangdong and Suzhou. They are fragrant, tender and delicious, sweet but not greasy, rich in nutrition and famous far and near.

Huizhou pancakes

Ingredients: 500 grams of white flour, 500 grams of black dates, 0/50 grams of sugar/kloc, 250 grams of lard, a little dough and sesame oil.

Production method:

1. Pour the flour into a basin, first add a proper amount of boiling water to scald it into snowflake shape, then gradually add cold water to knead it until it is thick and tense, then stretch the flour into long strips, wrap it in dough and knead it evenly again, and then pick up several flour agents and put them away. Crispy flour is made by mixing raw oil (or lard) with flour and repeatedly kneading it evenly.

2. Steamed black dates, peeled and pitted, pressed into mud, fried with lard and white sugar to make jujube paste stuffing.

3. Press the selected flour into skins one by one, wrap a proper amount of jujube paste in each skin, and roll it into a raw round cake with a diameter of about 3 cm.

4. Put the pot on the fire, spray a layer of water first, then put the round cake on it, turn it over repeatedly, and rub the sesame oil once each time, about 15 minutes.

Product features: golden yellow, oblate, transparent peel, sweet and delicious.

Wu cheng cha gan

Wucheng dry tea is a delicious accompaniment of tea and wine, which is delicious and refreshing and suitable for all ages. In the past, due to hand-made, it was not sold much in the market. Today, the factories affiliated to Xiuning County Cereals, Oils and Foodstuffs Company adopt advanced technology to mass produce "Longwan brand five cities dry tea".

Lujiang xiaohongtou

"Little Red Head" is a popular snack in Lujiang with a history of more than 250 years.

Raw material formula:

White flour 5 kg yeast 250 g kumquat cake 50 g green plum 50 g walnut kernel 150 g osmanthus 150 g alkali 25 g refined salt 30 g cotton sugar 4.250 g pig fat 500 g edible red pigment a little.

Production method:

1. Pour 2.75kg of flour on the panel, add yeast and 1.6kg of clear water, mix well, knead thoroughly, cover with a wet cloth, add alkali and knead well, make a big bun, and chop it with a knife.

2. Remove the film from the suet (or fat meat), cut it into dices, mix it with the big steamed bread crumbs, then grind it, and add soft sugar, green plum, walnut kernel, kumquat cake and osmanthus to make stuffing.

3. Mix 2.25 kg of flour, 0.95 kg of warm water and salt, knead thoroughly, knead into long strips, and cut into flour weighing about 24 grams each. Sprinkle bean flour on the panel as a noodle, put the powder on it, press it into a flat circle one by one, then roll it into an oval skin with a flounce of 6 cm in diameter, put it in a basin and cover it with a wet cloth. Then, a piece of leather was wrapped with 8.5 grams of stuffing, sealed and wrapped into pomegranate flowers, each of which was about 2.8 cm high. Eat the red pigment at each vertex, put it in a neat steamer, steam it with strong fire for about 7 minutes, take it out and gently flip it on the panel, cool it and straighten it to avoid deformation.

Product features: the dough is crisp and fragrant, the filling is fat and sweet, cool but not greasy, suitable for the elderly and children to make breakfast.

Yipin yudai pancake

Jade belt cake is a famous product in Anhui province, with exquisite craftsmanship and high quality. During the Qianlong period of the Qing Dynasty, a jade belt cake was used as a tribute. After tasting it, Emperor Qianlong praised it greatly, making it a "jade belt". Since then, it has become famous. Jade belt cake is made of crystal sugar, peach kernel, red plum, green plum, osmanthus fragrans, lotus seed, orange cake, rice flour and sesame oil by scientific methods and traditional techniques. Yellow walnut is like gold, green plum is like jade, and lotus seed orange cake is like pearl agate; Surrounded by white edges inlaid with rice flour, it is as cool as jade belt. Jade belt cake is not only sweet and delicious, but also has the functions of nourishing yin, strengthening the body, moistening the intestines and benefiting qi, diminishing inflammation, invigorating the stomach, promoting fluid production and moistening the lungs.

The word "du" is shrimp and tofu.

Wan 'an's "Du" word shrimp and tofu are quite famous.

The shrimp skin tofu in Dujia Tofu Shop is famous for its unique materials, fine production, exquisite formula and good color and fragrance.

Production method: firstly, select new soybeans with full grains within one year as the main raw materials, and screen out impurities; The second is to choose high-quality shrimps, remove impurities and stew them with water, and wrap them one by one; Thirdly, mixing anise, fennel, cinnamon, pepper and other seasonings into soybeans and grinding them together; The fourth is to choose the "three-volt autumn oil" (soy sauce) without sugar, add a proper amount of shrimp juice, rock sugar, fennel, cinnamon and other condiments, and put them in a halogen pot.

Dried dried shrimp bean curd is light brown in color, smooth and delicate, rich in fragrance, delicious in taste, tough, not cracked when folded, pressed tightly and not broken by a knife. It can be cut into filaments or thin slices, and the delicate texture can be seen when it is torn open, and there is also a shrimp inside. It can not only accompany wine with tea, but also be used as an ingredient in dishes. As a snack, it also has a unique flavor.

Wuwei orchid radish

Orchid radish is a traditional product of pickled radish in Wuwei County, Anhui Province, which is deeply loved by consumers.

Production method:

1. Pickling: The method of single pickling is adopted, that is, every 100 kg of fresh radish head is salted with 15 kg of salt. The method is to pour the cleaned radish into a layer with a cement pool or vat and sprinkle a layer of salt. The first salt consumption per 100 kg of fresh radish is 65438+. After that, turn the cylinder every 2 ~ 3 days, * * * turn the cylinder 5 ~ 6 times, sprinkle some salt every time, * * * sprinkle 5 kg of salt. After clarification, the remaining brine is still poured into the tank (tank) every time the tank is turned over. The top is compacted with big stones, and the immersion brine is kept in the tank (cylinder) to a depth of 10 ~ 15cm. After 10 ~ 15 days, the appearance of radish head changed obviously, and it was elastic and jade white.

2. Cut flowers: Pickled radish heads can be taken out for processing at any time. Wash it with clear water first, and then soak it in clear water for 24 hours to remove salt water and reduce salt. Then, the radish head is cut straight with a sharp kitchen knife to form the almost equal back shapes of two wooden combs, and then the back shapes of the two wooden combs are crossed with an oblique knife to form a crossed diamond pattern. Stretched by hand, it becomes orchid-shaped, hence the name "Orchid Radish".

3. Sauce making: sliced orchid radish petals can be put into a sweet noodle sauce jar for sauce making. A little sugar, star anise and spiced spices can be added to the sauce. Generally, the finished product is soaked in the sauce jar for 3 ~ 5 days. Every 100 kg of fresh radish can be processed into 65 ~ 70 kg of blue radish.

Product features: fresh, salty, crisp and tender, with good color, fragrance, taste and shape.

Phoenix tail three goals

Practice: Tofu is smashed into mud, fish is chopped into fine mud, and the two kinds of mud are mixed with refined salt, monosodium glutamate, Shaoxing wine, sugar and dried starch, and stirred evenly in the tofu mud. Take 10 leaves with uniform size, cut 8 grams of leaves into fine powder, and squeeze the remaining leaves into vegetable juice. Break the egg and separate the egg white from the yolk. Remove the head shell of Macrobrachium nipponense, sprinkle dry starch on each shrimp, mash it, put it on 10 vegetable leaves, spread a layer of bean curd paste on each shrimp slice, sprinkle minced food on the shrimp tail, sprinkle minced ham on the front, and steam it for later use. Divide the bean curd into 3 parts, egg white 1 part, egg yolk 1 part and vegetable juice 1 part, mix well and squeeze into small balls, then soak in water to form three-color bean curd balls. Put the white ball in the middle of the big plate, put yellow and green balls on both sides, and wrap it with phoenix-tailed tofu. Then add chicken soup, salt, monosodium glutamate and wet starch to the pot, dilute evenly and pour into the plate.

Features: it looks like a phoenix tail, and its color is delicious and fresh.

Jixi vegetable cake

Method: First soak the glutinous rice in water, then mash it in a puddle or mortar in the country, then screen it out with a fine copper screen, process it into rice flour, dry it in the sun and store it. When eating, put the glutinous rice flour in a wooden basin, add a proper amount of water and a small amount of distiller's grains, then stir it into a paste, let it ferment and keep a certain temperature.

When glutinous rice flour paste is fermented into honeycomb, the ingredients are made according to the taste of sweet and salty steamed cakes. Sweet steamed cakes can be mixed with some white sugar, small red dates and red and green silk to form glutinous rice flour paste; Salted steamed cake: pre-fried diced cowpea, diced tofu and diced lean meat are mixed into sticky rice paste. Pour the prepared ingredients into a steamer with a thickness of about 1 cm.

When steaming the cake, put the steamer in the pot layer by layer, cover the pot, then cook for four or five minutes, then turn to high heat for ten minutes, and then cook for a few minutes after the steam in the pot is topped. When the pot gives off a unique fragrance, steamed cakes become.

Bao truffle

Pine bud is a famous snack. It is made of mountain bud reed as the main raw material.

Mountain bud reed is a kind of corn planted on the mountain, and its growth period is about 140 days. It tastes sweet and has high nutritional value. Grinding wild corn into fine powder, sieving with a fine powder basket to remove the cortex, adding water, stirring and boiling into paste, cooling and solidifying, planing into thin slices with a special bow, and then drying on a bamboo plaque. When eating, the thin slices are fried in boiling oil, stretched, expanded and floated, and then can be picked up.

Bud reed pine is fragrant and crisp, suitable for making tea and accompanying meals.

Ge Fen Zi Yuan

Huizhou mountain area is rich in pueraria lobata, which is cool and sweet. Pueraria lobata is pressed and washed and made into powder called Ge Fen, also known as Mingshan powder, which is often used by Huizhou folk to make snacks.

Ge Fen Mariko is a spherical stuffing made of pig fat and sugar. It is first rolled with a layer of Ge Fen for three or four times, and then steamed in a cage until the skin is black and shiny with small bubbles. This jiaozi is flexible and firm in texture, sweet in taste, and has the effect of clearing away heart fire and improving eyesight.

Weighing sugar

Huizhou pastry name. This is a very distinctive caramel product, which is shaped like a large-scale tube cut off one by one, so it is called "sugar".

According to the sugar, white sesame seeds or black sesame seeds are wrapped in caramel, and there are white sugar hearts in it, which are made of white sugar mixed with sesame powder and rice flour. If you pinch it thinner (such as a pen container), it will become a "fragrance". Its characteristics are crisp, non-sticky, sweet and palatable, and it is suitable for all ages.

Fried soybeans with salted duck

Hefei has also been occupied by Cantonese cuisine, Hunan cuisine and Wang Shu hotpot. Several branches have been opened, and it will take an hour or two to get a seat. Hefei's local dishes, such as salted duck and lobster sauce, are very popular and delicious, and can be eaten in any restaurant. It is best to eat salted duck and baked soybeans in winter, especially in your own home, which can be steamed for an hour or two.

Spiced spicy beef jerky

The spiced beef jerky produced in CuO Town, Feidong County, Anhui Province has the characteristics of strong spicy taste and sweet aftertaste.

Ingredients: cooked beef 100 kg, sugar 2 1 kg, Daqu liquor 1 kg, monosodium glutamate 0.5 kg, refined salt 0.45 kg, spiced powder 0.5 kg, Chili powder 0.2-0.5 kg, pepper 0. 1 kg, benzoic acid.

Production method: Boil the cleaned beef to 70% maturity, cut it into diced meat, add ingredients and appropriate amount of water, mix well, then put it in a pot for 2-3 hours, take it out and dry it to get the finished product.

Huizhou zongzi

Folk snacks. Zongzi are found all over the country, but they have a unique flavor, and their wrapping methods, shapes and contents are different.

Huizhou Bao jiaozi is mostly a pillow-shaped jiaozi. Fat, with two ropes and four corners, shaped like a pillow. There are many kinds of jiaozi, such as jiaozi with minced meat, jiaozi with ribs, jiaozi with red dates, jiaozi with red beans and so on. It is worth mentioning that the "Grey Juice Zongzi" is first wrapped with plant ash filtered water mixed with glutinous rice. Because of its strong alkalinity and viscosity, it tastes particularly delicious and soft, which is convenient for short-term preservation, so it is favored by diners.

Mustard jiaozi

Wuhu has strong Jiangnan characteristics, exquisite, exquisite and refreshing food, and the Phoenix Food Street snack night market is very famous. Steamed saury has just been eaten this season, but mustard is also very popular in jiaozi.

Furong cake

Hibiscus cake is made of fine glutinous rice flour, cut into rice cakes, fried and refined by mixing white sugar and maltose. Among them, soaking glutinous rice and fried cake slices are very complicated and high in technology, and only a few manufacturers can produce this kind of cake.

Huizhou has the custom of entertaining VIPs with hibiscus cakes around the Lunar New Year.

Huizhou zhuangyuanfan

Champion rice, also known as jujube rice, is said to be a dish eaten by Liu Ruozai, the champion of the Ming Dynasty.

Method: (1) Wash glutinous rice, steam it in water, take it out, add 90g of white sugar and a little lard, stir well, and remove the core of candied dates for later use. (2) Spread lard on a 1 big bowl, put lotus seeds in the middle of the bowl, put seedless dates, put sticky rice around the lotus seeds, and steam them in a cage for later use. (3) Dig a small hole in the water chestnut, fill it with jade heart, steam it in a cage, take out the jujube rice and put it upside down in the middle of the big plate, and code the cooked water chestnut around the jujube rice, and press 1 cherry on each jade, and code 1 orange around the water chestnut. (4) Boil the wok with water and sugar, skim off the floating foam, thicken it with raw flour, add some lard and burn it on jujube rice.

Features: bright color, rich nutrition, sweet and delicious.

Shexian tofu brain marrow

Tofu brain marrow is a traditional snack in Shexian County, Anhui Province. It is said that in the Ming Dynasty, it was famous for its delicious taste, milky white soup and low price.

Method: (1) Take a pot 1 and add 70% or 80% cold water, add about 500g pork belly 1 block and 50g shrimp 1 small bag, and cook until the meat is cooked. When the oil juice and shrimp juice overflow into the water, add a small amount of high-quality mung bean vermicelli and colorless soy sauce. (2) Choose tender tofu, wrap it with gauze to squeeze out the water, then untie it, and then pour 1 spoon into a bowl filled with refined white flour (the flour should be dented, pat lightly), and add a small amount of fine minced meat (pork belly cooked thoroughly in vermicelli soup the day before). Then gently rotate and shake the end bowl, evenly coat the outside with flour, and roll it into the shape of table tennis. The bowl is tilted on the side of the pot, and the meatballs roll into the soup pot, cooked and floated. You can't rub it with your palm or hold it with your fingers, so as not to deform, destroy the loose structure, hinder the uniform penetration of juice flavor and reduce the quality.

Features: soft and delicious, delicious soup, unique flavor, easy to digest and absorb. Tofu balls are fresh and tender, so they are named tofu brains.

Huoshao winter bamboo shoots

Burning winter bamboo shoots is a traditional flavor in mountainous areas.

Methods: The winter bamboo shoots with shells were buried in the ash of wood firewood, stewed until they felt soft, and the ash was removed, and the shells and roots were removed. The bamboo shoots were inserted into the back of a kitchen knife and pried into pieces like firewood. In addition, tomato sauce, sweet noodle sauce, hot sauce, sesame oil, soy sauce and onion ginger juice are used as condiments, which can be selected according to personal preferences.

Winter bamboo shoots are crisp and tender, stewed in ashes. Bamboo shoots have less water loss and many original flavors. Pry open the bamboo shoots with a knife. The bamboo shoots have rough surfaces and are easy to absorb marinade, so they are rich in flavor and crisp in quality.

Laba tofu

Yixian folk specialty, on the eve of the Spring Festival on the eighth day of the twelfth lunar month, every household has to bake tofu, which is called "Laba tofu" by the people. The production method is to make tofu from tender small soybeans, cut them into round or square blocks, then apply salt water, dig a small hole in the middle of the upper part, put in a proper amount of vows, and bake them slowly in the mild sunshine in winter, so that the salt is gradually inhaled and the water is gradually dried, thus making Laba tofu.