What are the specialties in Huaibei?

Huaibei specialty products are: 1, and Kouzi liquor is produced in Suixi County and is Luzhou-flavor liquor. Kouzi wine has a long history of brewing. The brewing history of Kouzi wine has a long history. As far away as 15 (AD 697) in Lu Huangong during the Spring and Autumn Period, Song Xianggong had repeatedly donated blood to governors and drank local wine. According to legend, during the Warring States Period, the Song Dynasty moved its capital to Xiangshan, where it was brewed in large quantities. During the Southern Song Dynasty, Jin Dynasty and Yuan Dynasty, Kouzi wine was produced in large quantities. Kouzi wine has gone through thousands of years, and it is sweet in the mouth. It is just right after drinking, and it is known as "three thousand miles in the north of Hebei, and the taste ranks first in the south of the Yangtze River". Many literati, dignitaries and rich people will gather here, or go boating, or drink and compose poems. Bai Juyi, a poet in the Tang Dynasty, wrote in his poems: Write couplets in autumn night, and Chun Xue will warm the wine in the morning. The lake loves Bai Ou to fly, and the water is clear and pity the red carp fat ... Song Yuanfeng, Su Shi, and Xuzhou all know, wrote in "Nanxiangzi Suzhou Shangyuan": "Thousands of riders try a spring outing, and the rain is harvested, making Jiangdong an old guest; If you stay late, the wine will slip away silently. " The white wine in the word is Kouzi wine, and Suixikou at that time belonged to Suzhou. When Emperor Qing Qianlong went down to the south of the Yangtze River and passed through Xuzhou, he greatly appreciated the wine presented by the local officials in Suixi. With Xiangshan hermit as the most popular poem, "Next door is drunk, ten incense opens the altar". Kouzi wine has been passed down from generation to generation, occupying the former site of Cao Fang. It uses Millennium Gu Quan and century-old cellar, selects high-quality sorghum and superior Chen Qu, and adopts traditional brewing technology to make the wine full of fragrance. Kouzi wine is characterized by strong aroma, long fragrance, fragrance through the bottle and continuous fragrance, which is called "fragrance through the bottle" and "fragrance through the night". It is "clear as jade dew, thick and fragrant, sweet and refreshing, with a long aftertaste". Nanjing people boast: "Suixi famous wine comes to Pukou, and the whole city of Nanjing is fragrant." Throughout the ages, merchants have come and gone, and literati have "dismounted when they smell the fragrance, but stopped when they know the taste". In history, there is a reputation of "being famous for three thousand miles in the north of Hebei and being the first in the south of the Yangtze River". Kouzi wine has become one of the business cards of Suixi in Huaibei. 2. Kouzi cake Kouzi cake has many varieties, good quality and wide market, and is one of the famous products in Suixi. Kouzi cakes are divided into ordinary cakes and thin cakes (thick and thin). Like three knives, horns, small Beijing dates, grasshopper legs, bean skins, burnt flowers and sesame cakes, they are all ordinary cakes. Thin cakes include inch gold, hemp chips, scones, bee cakes, cloud chips, hawthorn cakes, skin candy, cakes, chicken bone candy, honey and so on. In addition, there are some seasonal cakes: crisp sugar, papaya cake, mung bean cake, moon cake and so on. Moreover, there are special sacrificial gifts, commonly known as "offering honey". Honey supply is made of white sugar by all kinds of people and things. Such as the Eight Immortals, statues, palaces, archways, pagodas, incense burners, candlesticks, pots, bowls, jars, bottles, dragons, tigers, lions, horses, cows, pigs, sheep, chickens, ducks, geese, flowers, birds and fish. These "honey sacrifices" are beautifully made, perfect, lifelike in shape and delicious to eat. It is said that when Gan Long passed by Jiangnan, he felt hungry. There happened to be an old lady cooking chicken soup by the roadside, and Gan Long sat by the roadside and drank a bowl, which was very fragrant. There were grains of wheat in the soup, but Gan Long didn't know that these grains of wheat were left in the chicken's stomach without washing. So, Gan Long asked the old lady, "What soup is this?" The old lady was old and hard of hearing, and repeated, "What soup?" Qianlong mistakenly thought that the name of this soup was "what soup". Later, this name was called "Tang Zhe". Now Suixi people call it "Tang Zhe". Because the soup tastes fresh and spicy, some people also call it spicy soup or Hu spicy soup. The mala Tang in Suixi ancient town is boiled with hens and round bones, plus 12 kinds of ingredients. When cooking, in addition to adding onions and wheat grains, a lot of ginger is added. This soup has a spicy taste and is very fresh. Thoroughly wake the washed gluten in warm water to make the original spongy gluten surface smooth and soft, then knead it into small pieces and boil it, and stir it clockwise with chopsticks. At this time, gluten will be thrown into pieces, such as egg floc, but it is slightly thicker than egg floc. There is also a certain method to make mala Tang gluten: put flour into a basin, mix it with about 1 kg water to make a soft dough, and knead it with hands dipped in water; Bake for a few minutes, then rub vigorously, then gently rub with clear water, and then wash with clear water when the surface water is thick. Repeat this several times until all the flour juice in the dough is washed away, then take out the gluten by hand and soak it in a clear water basin. After washing the gluten, the remaining flour water is mixed into the soup, so that even the wheat grains cannot be precipitated. Finally, add eel shreds, salt, monosodium glutamate and appropriate amount of white pepper. Adding sesame oil to the soup is even more delicious. 4. Wang Hanzi Camellia Wang Hanzi was formerly known as Wang, and his carefully cultivated Camellia stood out among the snacks in the old city. Camellia oleifera is a nourishing boutique in Suixi snacks, and people often say "the fragrance of Camellia oleifera in the old city". In the street food stall, put a big pot, wrapped in cotton cloth for insulation, and there is prepared camellia oleifera in the pot. Add vinegar, soy sauce and sesame oil when eating, which is sour and spicy. Its taste is smooth and oily, with a slight flavor of life, and the ghee is rich in aroma and nutrition, which is deeply loved by the elderly and children. In addition to its fragrance, Camellia oleifera has the effects of refreshing, promoting digestion, invigorating stomach, eliminating dampness and stopping dysentery, dispelling cold and treating colds. 5. Liuxiangge Brush The brush produced by Huaibei Liuxiangge Brush Factory is made of excellent materials and moderate production. There are more than 200 species, belonging to Xu Anbi. On the basis of exploring the traditional pen-making technology, Liuxiangge not only kept the characteristics of Xu Anbi, but also absorbed the advantages of Hu pen and created its own style. It keeps the unique advantages of the brush, such as sharp, round, neat, healthy, both rigid and flexible, pure and durable, and has a long front, a clear front, a thin body and a large amount of ink, which makes it easy to use and splash ink, making it the interest of the "wire center". Among them, famous painters such as Liu Haisu, Shu Tong, Li Kuchan, Lai Shaoqi and Fei Xinwo. , have tried to write, have praised the application of heart, have been casually praised. The famous Japanese painters Tocui Kato and Mushi Chai Tian also spoke highly of them. Liuxiangge brush is exported to Hong Kong, Australia, Japan, Thailand and other places, and enjoys a high reputation in the painting and calligraphy circles at home and abroad. 6. Linhuan Tea 7. Suixi pickles Suixi pickles, including pickles in Suixi ancient town and pickles in Linhuan town, have a production history of more than 100 years and are deeply loved by local people. (1) Pickled vegetables in the old city Pickled melons are the most famous pickles in the old city. They were first created during the Tongzhi period of the Qing Dynasty and have a production history of 120 years. Sweet, salty, sour, spicy and fragrant dishes are packed in melon cores wrapped in delicious sauce. It tastes rich in sauce, crisp and refreshing, and has a unique flavor. The melon wrapped in Suixi sauce 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 picked and processed, 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, the previously cut round melon peel cover is covered again and tied into the shape of the original freshly wrapped melon, which is the finished product. (2) Linhuan pickles Linhuan pickles are delicious, crisp and elastic, with bright color and fragrance. It tastes neither salty nor bitter, lettuce. There are more than 40 kinds of pickles in Linhuan, among which cultivated melons and fermented bean curd are the most famous. (1) Linhuan Bagged Melon Linhuan Bagged Melon, also known as Chinese cuisine, has a round, tender, fresh and crisp shell with a strong sauce flavor and pickles with "ten kinds of cotton stuffing and five or six colors". Linhuan is known as the "Eight Diagrams City". Cultivating melons in Linhuan sauce is a traditional dish in Linhuan sauce, with a history of 150 years. It is famous for its unique flavor such as fragrant, crisp, tender and rich sauce flavor. At the end of the Qing Dynasty, a poet wrote a poem praising the sun: "Melons send fragrance in the wind, bees and butterflies fly in the clouds, and after eating melons, they forget their hometown people." 198 1 year, Luocheng brand cultivated melon was selected as the best product at the East China condiment cooperation conference held in Hangzhou. 1985 was rated as the best seasoning food by the state. Baguazhang was originally named Daughter Melon, and its variety spread more than 2,000 years ago. The cultivation of baogua is very particular. Select its specific soil, only apply farmyard manure and plant ash, pack melons and clear seeds, and pick them in early autumn. Fresh melons are full and bluish yellow. The selection of materials for brewing bagged melons is particular. Each bag of melons weighs 500 grams, drum-shaped, bluish yellow, smooth and full. Picking and processing, not overnight, to maintain the freshness and crispness of melons. When making, the fresh melon is covered, peeled, pickled for the first time, exposed to the sun for more than 30 days, covered with a layer of sweet sauce, and cultured for 40 days to make amber melon shells for use. Then chop and blend almond paste, peanut paste, cucumber paste, orchid paste, moss paste, ginger paste, pickled bean, cauliflower, dried tangerine peel, etc. 10, put them into the mature melon shell, and cover the melon. The bundle is still in the shape of the original fresh melon, so it is named Baogua. The finished product is drum-shaped, bright in color, crisp and delicious, refreshing in taste, moderate in saltiness and sweetness, and rich in sauce flavor, which is suitable for both north and south. Linhuan pickled melon is rich in vitamins, amino acids, sugars and minerals, and it is a pure natural food. (2) Linhuan culture sufu Linhuan has many sauces, and the unique sufu is as famous as baogua. Sufu has a history of 100 years, and it is exported to all directions together with bagged melons. The process is fine, the process is complex, the materials are well selected, the proportion is appropriate, the fermentation and brewing period is long, and the finished product has a unique flavor. After eating fermented bean curd, I feel that my appetite has increased. Especially, it is unique to use the juice of sufu as the auxiliary material for burning fat meat. Tofu-flavored milk is characterized by yellow and crystal clear colors. After opening the altar, the marinade is particularly strong, soft but not greasy, and delicious. It is characterized by fresh and tender meat, delicate texture, delicious taste and endless aftertaste. 8. Linhuan's milk-fed meat is as famous as melon and fermented bean curd. Linhuan's milk-fed meat is also famous for its bright color, full shape, fat but not greasy mouth and rich frankincense, which makes people linger. The technology of cultivating milk meat is exquisite, and the soup of local kimchi to cultivate fermented bean curd must be used as an auxiliary material. When making, you should choose the best pork belly, process it into large squares, and then put it in a pot and boil it with water to remove the greasy. Take it out, let it cool, cut it into even pieces, pour it into the cultured milk (the quality of the cultured milk determines the color and flavor of the cultured meat), add seasonings, mix well, put it in a bowl or plate, steam it in a pot for a while, further remove the oil and soak the taste in the meat. After steaming, take out the pot and refrigerate. Steam in the pot when eating 15 minutes before eating. 9. Dazhuang Grape 10, Huangli Pomegranate 1 1, Huangli Badou Apricot 12, Suixi Watermelon (1) Native Watermelon (2) Tiefo Seedless Watermelon in 2000. In 2006, it passed the national green food quality certification. In 20 10, "Tiefo seedless watermelon" will enter the Shanghai World Expo, and the delivery time will be one month (July 20-August 20), with an area of 1000 mu. 13, Quande Hard Noodle Roll Suixi Quande Hard Noodle Roll is beautiful in appearance, comfortable to look at, and it tastes like wheat gluten and dregs. It is famous in Fiona Fang Baili. In the past, businessmen and passers-by often tasted hard noodles to satisfy their appetite. All the advantages of hard-faced rollers are different from ordinary rollers. The first is its "hard"; You can't press the pit with your hands, nor can you press it with your fists, just like a brick. Moreover, it is "big": the authentic big shaft is generally 7 cm long, 3 cm wide and 15 cm high, and one is more than four or two. Secondly, its shape: the upper part of the arch is round and the lower part is square. Only these three characteristics can be compared with other large volumes. The hardcover book All Virtues has experienced many ups and downs. Today, in Baishan Town, only Xie Jia is the exclusive operator. All the hard-faced scrolls of virtue are on the verge of being lost. 14, Double-faced fish Suixi Double-faced fish is one of the very simple traditional staple foods of the people. In recent years, it has become one of the staple foods that many diners must order. The making method of Suixi double-pile noodle fish is very simple. Put the flour into a bowl, add a certain amount of water and salt, and mash it into a paste. After the water is boiled, put the mashed batter into the boiling water one by one with chopsticks. After entering boiling water, the batter solidified, shaped like a river fish of all sizes, and turned into an egg. After the noodle fish is cooked in the pot, add the right amount of salt, oil and seasoning to eat. If you add one or two eggs to the batter, the noodle fish will taste softer. "Double suede fish" can be vegetarian, but the vegetarian diet of noodle fish is generally regulated by ingredients and seasonings. For vegetarians, the ingredients are vegetables such as green vegetables and spinach, and the oil is mainly ground sesame oil. For meat eaters, all kinds of diced meat can be used as ingredients, mainly animal oil with a small amount of sesame oil. There are also exquisite soups for cooking noodles and fish. Nowadays, it's mostly stewed soup with pig bones, cow bones and sheep shelves. 15, Nanping Duxiang cooked with fresh pork tripe in Suixi, Du Xiang, Nanping, which is a special dish of Nanping Town. In Nanping Town, Suixi, whether it is weddings, funerals, joys and sorrows, or gatherings of friends, there is bound to be a "ringing belly", which has the characteristics of delicious taste, pleasant aroma and crisp and refreshing taste. When chewing in the mouth, it will make a "creaking" sound, so it is called "ringing belly". According to reports, the production method of ringing belly is also very simple, but the cooking temperature should be carefully controlled according to the ingredients. You need to buy fresh pork tripe, wash it repeatedly with salt and vinegar, cut it into strips, cook it in a boiling pot and add seasoning, then put the soup and tripe together in a small dish basin or a big porcelain bowl and eat it with a small spoon. Nanping belly is suitable for all ages, rich in nutrition and good in color, smell and taste, and is deeply loved by urban and rural people. Now Suzhou, Huaibei, Bengbu and other cities have "Nanping Belly". 16, Liubanxia 17, other famous dishes in Huaibei, Huaibei dog meat, Suixi mutton soup, vegetarian food (packed on New Year's Eve and eaten in jiaozi on the morning of the first day), dried vegetables (usually cooked on the fifteenth day of the first month), stir-fried mung bean balls (usually cooked during the Spring Festival) and water. . . . . .