Yimen dried moss

Origin: Yang Guo, Anhui, China.

History: According to legend, it was founded in a village called "Zhang Xiu House" 300 years ago, so it was originally named "Xiulou Gante". It is also called "Temple Tibetan" because Yimen Tibetan is called "Temple Tibetan". After dried moss is made, it is usually packaged and shipped to various places for sale. After the package is opened, it smells fragrant and is called "coriander" by merchants in Huguang and Hong Kong. This dried moss has a unique taste and people regard it as a treasure. During the Qianlong period of the Qing Dynasty (A.D. 1736- 1795), it was presented to the emperor as a "tribute dish".

Features: The dried moss is made by peeling and drying the stems of autumn moss in Yimenji area of Guoyang county, which has the characteristics of fragrance and crispness. Preparation: First, take out a proper amount of dried moss, soak it in warm water for two hours, then cut it into two-fingered pieces, and mix it with dried shrimp, shredded ginger, pepper and salt for salty mixing; Add sugar for sweet mixing. Especially in cold weather, a crisp green cold dish-dried moss-appears on the dining table, which will make people feel spring immediately. Technology: Dry moss should be cut and dried immediately after harvest. Dry cutting is the key to the production of dried moss, and it must go through the processes of defoliation, peeling, slicing and drying. Cutting requirements: the knife is straight, the moss is of the same thickness and length, and one end of the root is still connected, which is convenient for drying. Most of the water in the moss slices evaporates and wilts, so it can be put on the market for sale.

Wuhu sesame coriander

Origin: Wuhu, Anhui, China.

Features: Sesame coriander, also known as "Five Coriander", is made of tall Chinese cabbage with long stems, short leaves and strong and tender trees, with appropriate amount of fine salt, spiced powder, chopped garlic cloves, pepper powder, fried black sesame seeds, cooked vegetable oil and a little preservative. It goes through the traditional processes of drying, cleaning, cutting, dehydration, pickling, seasoning and sealing. Technology: The sauce-making method of Wuhu sesame coriander is exquisite and simple, basically following the process formed in the middle of Qing Dynasty. According to Li Huanan's "Wake Up the Garden Record" in the Qing Dynasty, the pickling method of this dish at that time was: 624 yuan of fine salt for every ten Jin of vegetables. First spread out the dishes one by one, shred or cut the thick part of the club head into inches, dry it in the sun for six or seven minutes, and add salt. Knead until it is very light, add pepper, fennel and shredded dried tangerine peel, mix well, put it in a jar, and put the mouth tightly with grass to avoid discouragement. After hiding and lying back, you can eat in January.

Cucumber wrapped in Suixi sauce (Chinese food)

Origin: Suixi, Anhui, China.

History: Suixi pickled melon was first created in Tongzhi period of Qing Dynasty, and its production history exceeded 120 years.

Features: Sweet, salty, sour, spicy and fragrant dishes are packed in the melon core with delicious sauce. It tastes rich in sauce, crisp and refreshing, and has a unique flavor. Technology: Suixi sauce-wrapped melon has exquisite materials, fine production and unique flavor. Yuanchangzhai Sauce Factory uses local high-quality bagged melons as raw materials. This kind of melon is drum-shaped, yellow-green, moist and plump, and each melon is required to weigh 500 to 750 grams. It should be used for picking and processing, and it is not allowed to stay overnight to ensure freshness. When making, firstly, the wrapped melon handle is cut into a round cover shape, and the pulp of the melon is removed, and then the melon skin is amber after the processes of primary pickling, sun exposure, sauce making and the like; Then, high-quality almonds, peanuts, cucumbers, melons, beans, moss, kohlrabi, ginger, antlers, dried tangerine peel and so on. Selecting materials, chopping them into stuffing after sauce making, and putting them into pickled melon shells. Finally, cover the previously cut round melon peel again and tie it into the shape of the original freshly wrapped melon, which is the finished product. Manufacturer: China Anhui Yuanchangzhai Soy Sauce Factory.

Wuhu sufu

Origin: Wuhu, Anhui, China.

Variety: red square, green square, bad square, etc. , each has its own flavor. The red koji fermented bean curd is red in color, salty, spicy and mellow; Yellow alcohol is added to the fermented bean curd, which is milky white in color and has a strong compound fragrance of fermented bean curd and amino acids. Fangqing sufu is blue and white, with a strange smell, which is very delicious. The newly created sweet-scented osmanthus fermented bean curd, sesame fermented bean curd and multi-flavor fermented bean curd all have special flavors.

Features: Wuhu sufu is neat and tidy, with bright color, rich fragrance, delicious taste and long aftertaste.

Efficacy: Osmanthus fragrans fermented bean curd is fragrant, and has the effects of resolving phlegm and removing blood stasis, warming stomach and relieving pain; Sesame fermented bean curd is fragrant and delicious, which can nourish the body and resist diseases and prolong life; Multi-flavor sufu has a variety of flavors such as salty, sweet, sour, spicy, hemp and fragrant, which is quite popular among consumers. Technology: First, cut the tofu into small squares, press off some water, put it in an indoor bamboo cage, sprinkle with artificially cultured and purified Mucor seeds, cover it with heat preservation and let it ferment. When the tofu slices are moldy and the white fluff on the rotten surface grows to two or three centimeters thick, put them into a jar, add auxiliary materials, and pour the prepared salt water (20 grams of salt per 100 milliliters of water) for soaking. Salt water should be used to submerge the top tofu slices by one to two centimeters. Then seal the jar mouth with wet mud, let it melt the fimbriae, continue to ferment, promote the further decomposition of soybean protein into amino acids, and make the auxiliary material umami juice penetrate into the sufu block. After a few months, it matured into fermented bean curd. The longer the fermentation period, the better the quality and the more delicious the taste. When filling the jar, different auxiliary materials are added to make fermented bean curd with various flavors.

Hu Yumei broad bean Chili sauce

Origin: Anqing, Anhui, China.

History: Hu Yumei broad bean hot sauce has a history of 100 years. According to historical records, in the tenth year of Daoguang (A.D. 1830), Hu, a sauce vendor in Huizhou, entered Anqing City with a pair of sauce jars and partnered with his uncle Gan to open the "Simei Sauce Garden" in Nanzhuangling, outside the north gate of Anqing. In the second year of Xianfeng in Qing Dynasty (AD 1852), Chang Ling, the eldest son of Hu, and Chang Jie, the second son, inherited their father's business and sold Yuantan sauce, soy sauce and sesame oil, which was the embryonic form of "". In the second year of Tongzhi in Qing Dynasty (AD 1863), the Hu family founded the "Hu Yumei Sauce Garden" in Sipailou of Anqing Commercial Center. Broad bean Chili sauce was originally a specialty of Sichuan, which can be seen almost everywhere in central and eastern Sichuan, especially Pixian watercress and Chongqing's Golden Hook watercress. Hu Jiaming sent people to Sichuan for three times to learn the technology of making Sichuan sauce, and then creatively made broad bean hot sauce with its own unique flavor, which originated from Sichuan sauce and was different from Sichuan sauce according to the tastes of people in the lower reaches of the Yangtze River. After decades of bleak management, before the Revolution of 1911, a rising star named "Hu Yumei" with Zhenfeng Pagoda as its trademark squeezed into the ranks of famous products. It kept pace with Sichuan Chongqing bean paste with the trademark of "Mountain City" at that time, and became famous for a while. Features: The finished Hu Yumei broad bean hot sauce is bright red, delicious, slightly sweet and spicy, and rich in nutrition. Efficacy: It can stimulate appetite and help digestion. It is an ideal side dish and condiment. Technology: When selecting raw materials, broad beans must be the best with full grain color. Red peppers should be bright red and fat, with thick meat and more sugar, and less spicy. Ningbo green soy sauce koji essence was selected as seed koji. Fujian Gutian Monascus is used for Monascus. The production process is as follows: soaking beans, shelling, bleaching beans, steaming beans, mixing noodles and seed koji, koji making, late fermentation, adding Chili sauce, and storing for a certain time to obtain the finished product. Awards: From 19 10 to 1929, Hu Yumei Broad Bean Hot Sauce participated in Panama World Commodities Fair, Hankou Nanyang Commodities Fair, Anqing Anhui Commodities Fair and Shanghai West Lake Expo successively, and won 9 silver medals and bronze medals.

Jingting green snow

Produced in Jingting Mountain, it has a long history and unique quality. It is a treasure of the Ming and Qing Dynasties.

Qin Yu

Jingxian Xiqin is rich in Qinyu, which has a unique flavor and was called "tribute" in ancient times. Today, the local people are still listed in the rich season according to traditional techniques. It is the treasure of tea.

entangled relations

Pueraria lobata can be used as starch and medicine, which has the effect of sweating and antipyretic.

Swiss (jade) jujube

Shuang Ren jujube, with large fruit, thick meat, thin skin, small core and Shuang Ren, is sweet and tender, and has certain medicinal value.

Carya cathayensis

It is produced in Ningguo, the "hometown of hickory in China" and "hometown of Zhuyuan in China". Its shell is firm, its meat is crisp, its taste is rich and its nutrition is rich.

Anhui famous specialty. Mainly produced in the deep mountain canyon with an altitude of 350-700 meters in Ganxian County. Torreya grandis is a rare native product in China, mainly distributed in southern Anhui and western Zhejiang, with Ganxian products in the mountainous area of southern Anhui being the most famous. Its variety resources are extremely rich, ranking first in the country. Common varieties are small round torreya, round torreya, wood torreya, millet torreya, long torreya, and stiff torreya. In addition, there are many excellent orphan varieties, among which the product of a "monk tree" in Jiaxi Village is a tribute in history. Torreya grandis is rich in oil and protein. After frying, it is crispy and delicious, which is deeply loved by people and has high commodity value. Cold pressed torreya grandis oil is pale yellow and is a famous edible oil. Torreya grandis used as medicine has the effects of moistening lung, resolving phlegm, relieving cough, eliminating hemorrhoids and expelling worms.