What are the characteristics of Huainan?

1. Huainan tofu dish is a dish with strong local characteristics, which is made of tofu as the main raw material, supplemented by different ingredients and made by different cooking methods and techniques. It is a perfect combination of nutrition, pharmacology and myths and legends, with delicate taste and delicious nutrition, and it is a wonderful flower in the food forest. Huainan bean curd dish is an important part of Anhui cuisine, which has created achievements for the brilliance of Anhui cuisine and will also inject new vitality into the innovative development of Anhui cuisine. Huainan is the birthplace of tofu, so there are many famous dishes of tofu. Especially in recent years, with the joint efforts of the vast number of cooking technicians, hundreds of tofu dishes can be made. These dishes are not only beautifully made, but also pleasing to the eye, delicious and with different allusions. Nowadays, tofu dish has become a city card in Huainan, bearing the heavy responsibility of spreading tofu culture, expanding opening up and promoting local economic development. The annual China Tofu Culture Festival has built a bridge for the promotion and dissemination of Huainan tofu dishes. Nowadays, Huainan tofu has gone abroad and become a precious and dear friend loved by people all over the world! If you go to Huainan, please don't miss the chance to taste it!

2. Huainan beef soup is exquisite in material selection. Cattle in Jianghuai area were used as raw materials, and beef bones were used to make soup. When cooking beef, you must soak the blood thoroughly and clean the internal organs. All can be cooked in the same pot, and the fried Huai pepper (red dried pepper) can be made into red oil with homemade butter. Therefore, beef soup is mainly soup, and soup is tasteless if it is not alcohol. However, there are many cooking methods of beef soup, all of which use local specialties, such as glutinous rice flour, mung bean cake, bean curd skin (dried chapter and hundred pages) and bean dumplings as auxiliary materials. Huainan beef soup gives people the impression that the soup is thick, mellow and fresh, spicy and palatable, rich in raw materials, full of flavor, endless aftertaste and suitable for all seasons.

3. Luohe bean cake: also known as Luo Jian bean chips, money cakes and small bean cakes (mainly in Luohe and Shangyao areas). Practice: add water to mung bean powder and flour to make water slurry, and spread (bake) it into pieces like copper coins in a flat pot. You can fry, fry, stew, hang boxes, etc. There are soft fried bean cakes, fragrant fried bean cakes and strange bean cakes hanging in boxes, which are delicious. Allusion: According to legend, during Daoguang period of Qing Dynasty, there was famine in Guluojian (Luohe) Dawan for years, and the Shouzhou magistrate ordered Zheng to serve as the county magistrate, diligently serve the people, manage the county town well, encourage the neighbors to do business and farm, and put forward bean cakes as a commodity. At that time, the Luohe area prevailed and influenced all directions.

4. Summer set round noodles: also known as Zhuangzi round noodles, Gongyuan noodles, white round noodles and cooked dumplings, are moderately salty, mellow and refreshing, and are suitable for both north and south. Allusion: There are many legends about Mianyuan, Xia Ji, because it takes the ancient Shouzhou. According to legend, The Last Month Of Summer's face is round. It was once used as a tribute to thank the sage for his wisdom, to save people from heat and hunger, and to save their lives. It is also said that Zhuangzi once swam around Shouchun, hungry and unbearable, and went to an old peasant woman's house. The peasant woman entertained him with a local "boiled child" After Zhuangzi ate it, he was full of praise and tears of gratitude, so it has been passed down to this day.

5. Shangyu Xunzi: Shangyu was called Qin Site in ancient times. It has always had the habit of doing business. It is an important town in three counties and one city, with merchants, poets and popular folk customs. On traditional festivals and when visiting relatives and friends, local people often bring a kind of "dim sum", which looks like gold and Huang Chengcheng, neatly tied together. Everyone calls it "Zanzi", and some people call it "Youguo" and "Youmian". In a word, this food has a long history. According to legend and textual research, "Xunzi" was probably introduced into Shangyao area in the late Ming and early Qing Dynasties, and many people ate it before liberation. According to the memory of the old man, there are two authentic "Zongzi" shops in Shangyao Street, namely "Yang's Fried Zongzi Shop" and "Cai's Fried Zongzi Shop". Compared with other places, Xunzi in Shang kiln is different. The reason is that it has always maintained the traditional technology, using flour, alum, refined salt, sugar and so on. Make oil noodles. After the baking process is over, the pastry chef uses his superb and skilled technology to rub the oil noodle dish into a net quilt, and put it into a pan of more than 60% oil to soak and fry it. The finished products are milky white, light yellow and golden yellow, soft, crisp, crisp and fragrant. Can be eaten directly, stewed, rinsed and made out of season, and can be used as main material and auxiliary material. Because of its convenient eating, low price and high quality, it is very popular with local neighbors and foreign guests.

6. Qiji Douyuan: One of the "Three Beans in Huaihe River", and "Mung Bean Yuan" is also called "Small Bean Yuan" and "Paste Shrimp Yuan". Huaihe River is divided into Hebei and Henan, with different manufacturers, workshops and shops. Mung bean pill is prepared by mixing mung bean powder, Huaihe shrimp skin, flour, mung bean sprouts or soybean sprouts, frying in a 60% hot oil pan until golden brown, then floating to the oil surface and draining. Mung bean balls are easy to preserve and store, and can be packed in bulk and bags, which is very convenient to eat. Can be boiled, stewed, scalded, rinsed, or eaten directly, cold, hot, dry and wet. It is said that in Qiji (now Panji, Huainan), the former Fengtai County, north of Huaihe River, there was a family whose mother and daughter made a living by soaking bean sprouts. On the first morning, the mother and daughter transported the prepared bean sprouts to the markets in Henan and Tianjiaan, passing through the Huaihe River Ferry, and happened to ferry Liu Laohan and his son. Liu and his son mainly make a living by fishing and catching shrimp, and sometimes help people ferry across the river. In this way, the two families are mature and do not welcome each other. When going back and forth, the Qi family often gives the Liu family a handful of bean sprouts, and the Liu family often gives the Qi family some small fish and shrimp. Over time, the relationship between Qi and Liu is getting closer every day. Both parents have a wish that their children can get married for a hundred years. The children of the two families are more loving and affectionate. Finally, one year on the sixth day of August, the girl of Qi family chopped the bean sprouts into particles, and the jiaozi made of green bean powder and shrimp skin sent by Liu family rounded the fate of the two families and fulfilled their parents' wishes.