Excuse me, what are the specialties and specialties of Huangshan Mountain in Anhui Province?

Specialty: Huangshan Mao Feng, Taiping Monkey Kui, Qimen Black Tea, Tunlu, Huangshan Green Peony, Dinggu Dafang, Santan Loquat, Huangshan Peach, yi county Torreya grandis, Huizhou Gongju, Huangshan Pteridium aquilinum, Golden Amber Jujube, She Yanshi, Huimo, Huizhou Lacquerware and Huizhou Bamboo Weaving.

The famous snacks in Huangshan are: roasted winter bamboo shoots, hairy tofu, tofu rat, crab shell yellow, Wucheng dry tea and so on.

Name: Stinky Mandarin Fish

Brief introduction: "Huizhou smelly fish" is a famous dish in Huizhou with unique flavor. Collectively referred to as "barrel fresh fish", also commonly known as "pickled fresh fish". The so-called "salted fresh" means smelly in Huizhou dialect. This "flavored mandarin fish" smells smelly and tastes fragrant, which not only keeps the original flavor of mandarin fish, but also has mellow and delicious meat. At the same time, the bone spur is separated from the fish, and the meat is massive.

Name: wax gourd jiaozi

Introduction: Winter melon dumplings were founded by Tunxi Yingchun Pavilion, which has a history of one hundred years. The stuffing is mainly made of wax gourd, with pork, ham, mushrooms, sesame oil, etc., and then thickened with starch. Jiaozi wrapped and steamed in a cage. After steaming, the stuffing is soft and tender, with a faint smell of marinade and melon, which is delicious.

Name: frozen rice candy

Introduction: Before the Spring Festival, every household in rural areas should cut sugar to make frozen rice candy. Legend has it that this custom has been circulating for nearly a thousand years and is still continuing today.

Frozen rice candy is made by steaming high-quality glutinous rice, drying in the open air, freezing, frying in a pot, puffing, and mixing with white sugar and maltose. Then cut a mark with a knife and slice it by hand when eating. Use natural spices such as red and green rice, sweet-scented osmanthus, sesame and orange slices to make more exquisite cakes, and make cakes with full color and flavor.

Name: Furong Cake

Introduction: Hibiscus cake is made of fine glutinous rice flour, cut into rice cake slices, and fried with 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.

Name: Fuling Rose Crisp

Introduction: Fuling Rose Crisp is a traditional pastry with a long history, which is produced in Fuling Village, Jixi County. It is named because it contains roses as auxiliary materials and has the fragrance of roses.

Methods: Fine sugar, sesame, flour, caramel, etc. Take rose, chrysanthemum, orange cake and red and green silk as main raw materials. Sesame is shelled by hand, fried, ground, sieved, mixed with fine white sugar, dried into sesame chips, layered with a small amount of maltose and fine flour mixed with sesame chips, cut into pieces according to certain specifications, and then evenly sprinkled with fine white sugar, rose, finely cut green plum, orange cake, red and green silk, etc.

Name: Ge Fen Mariko

Introduction: Huizhou mountain snacks. 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.

Name: Butterfly Face

Introduction: Huizhou snacks. Butterfly noodles enjoy a high reputation in Shanghai, Jiangsu and along the Yangtze River.

The specific production method: cut the dough into rhombic slices, fry them in an oil pan, take them out, put them in a frying pan, add the sliced meat, winter bamboo shoots, dried shrimps, ham, mushrooms, vegetables and broth, stir-fry and stew until they are tasty, and then serve. The dough is fried soft, refreshing and not greasy. The diamond-shaped dough is named because it looks like a butterfly.

Name: Huangshanhe snail silk

Introduction: Huangshan flavor snacks. The streams in Huangshan City are clear, the shallow bottom is full of sand and there is no pollution. The quality of the produced screws is better than that of snails. The meat is white and tender, without muddy smell. The snails in Huangshanhe are slightly smaller than snails. When processing, cut off the tail first, and fry it in a pot with oil, salt, onion, ginger and vinegar. It is especially delicious and deeply loved by diners.

Name: Huizhou Zongzi

Introduction: Huangshan folk snacks. There are zongzi all over the country, but the flavor of zongzi in Huangshan area is unique, and the wrapping method, shape and content 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.

Name: Jixi Vegetable Cake

Introduction: Jixi snacks.

Methods: The glutinous rice was soaked in water, mashed into rice flour, dried and stored. 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 and let it ferment. When glutinous rice flour paste is fermented into honeycomb, the ingredients are made according to the taste of sweet and salty steamed cakes. 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.

Name: dried plum moon cake

Introduction: Huizhou snacks. Huamei moon cake is a specialty of Xiuning County. 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.

Name: Tunxi drunken crab

Introduction: Tunxi famous snacks.

Method: Raw materials are four live crabs, each weighing three taels, and appropriate amount of soy sauce, Huizhou scenery wine, garlic cloves, ginger, rock sugar, pepper, salt and sorghum wine. Wash crabs and drain water; Take one or two peppers and a catty of refined salt, stir-fry them in a pot, let them cool thoroughly, and weigh them four yuan for later use. Pat the ginger loose, take the crab, open the umbilical cover, squeeze out the dirt at the umbilical bottom by hand, add a pinch of salt and a handful of pepper, and close it. Then break off the tip of a crab claw, stick it in from the upper part of the umbilical cap, and put it in a small jar. Pour the soy sauce into the jar, add Huizhou Scenery Wine (or Huangshan Honey Wine), ginger, garlic cloves and crystal sugar, finally pour the sorghum wine, and cover the jar with oil paper. You can open the altar to eat in a week. The crab is yellowish in color, sweet in taste and rich in wine.

It can be bought in the original altar as a gift for relatives and friends.

Name: Wucheng Dry Tea

Introduction: Huizhou snacks. Wucheng dry tea is a traditional specialty of Huangshan Mountain.

According to legend, Emperor Qianlong of the Qing Dynasty went to the south of the Yangtze River and tasted it unexpectedly, which was full of praise. This kind of dry tea is famous for its exquisite ingredients, fine production and beautiful color and fragrance. It is made by filtering soybean milk, squeezing it by traditional methods, and adding ingredients to boil it. The main raw materials are high-quality soybeans, soy sauce, rock sugar, sesame oil, cloves, cinnamon, big incense and so on. Contains protein, reducing sugar and other nutrients.

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".

Name: Crab Shell Yellow

Introduction: Famous snacks with Huizhou flavor. Crab shell yellow, also called hearth cake, is a small sesame seed cake with dried vegetables and diced meat in it. After cooking in the furnace, it looks like a crab's back shell and looks like crab yellow, hence the name.

The freshly baked crab shell has a thick yellow strange smell. Bite a piece and it's crisp, peel it off layer by layer, and it's fragrant and meaningful. Method: Stir-fry crispy noodles with 78% mature rapeseed oil, roll them into multi-layer rolls with two-thirds of the water surface, then wrap them with stuffing and bake them in the oven. Can be stored for a week without deterioration, suitable for travel.

Name: Tofu Mouse

Introduction: Huizhou snacks. The above-mentioned good lean meat and white tofu are used as main ingredients, and ginger, eggs and salt are added, and chopped into fine mud. Put a ball as big as an egg on the wheat flour in the bowl, roll the bowl repeatedly with both hands to make it wrapped into a white ball, then cook it in boiling water until it floats to the surface, and take it out and put it into fresh soup with seasoning in advance.

Tofu rats are delicate and delicious, and they are all in Xian Yi. They are also excellent nurseries.

Name: Pinus bracteata

Introduction: Bao 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.

Name: weighing sugar

Introduction: Huizhou pastry name. It was first born in Wan 'an Town, Xiuning County. 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.

Name: Douchi

Introduction: Flavor snacks. Take the above soybeans and fresh bamboo shoots as raw materials. When making, the soybeans and peeled fresh bamboo shoots are washed first, and the auxiliary materials such as salt, star anise and fennel are mixed together in proportion, poured into a pot and boiled until cooked, and then dried or dried into semi-finished products. The semi-finished product is put into seasoning made of refined soy sauce and monosodium glutamate, stirred evenly, and then dried or dried.

Douchi is delicious and has a unique flavor. It is convenient to carry and nutritious, and it is a good tourist snack.

Name: "Du" dried shrimp and bean curd

Introduction: Xiuning snacks. 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.

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.

Name: Tan Hong Tofu

Introduction: Yixian specialty food. Tan Hong Tofu is produced in Tan Hong Township, Yixian County. Fermented bean curd is white and red, bright and transparent, crisp and not smelly when eaten in the mouth, and delicious, sweet, sour, spicy and salty.

The method of making Tan Hong tofu is different from ordinary tofu. Salt, Chili powder, spiced powder, sweet wine, sesame oil and other condiments should be added when curing, and shrimp skin, minced ham and other things can be added when paying attention.

Another feature of this kind of bean curd is that it can be preserved for a long time. It can be cooked this year and eaten next year. It can also be stored for several years before eating, just like old wine, the older it gets, the more fragrant it gets.

Name: Huizhou fried noodles

Introduction: Huizhou snacks. The fried noodles are cut with traditional Huizhou knife, which tastes better than the machine-pressed noodles, and the skin is soft, smooth and tough. With semi-lean meat, cooked winter bamboo shoots, Kaiyang, water-soaked mushrooms, refined salt, monosodium glutamate, soy sauce, lard, yellow wine, garlic leaves and other condiments. After frying, the color is emerald yellow, the gold thread is continuous, the fragrance is fragrant, and it is soft and smooth. It is not only a snack at a banquet, but also can be served with dishes.

Name: Baked Tofu

Introduction: Huizhou snacks. Roasted tofu is a specialty of Tunxi District and Xiuning County in Huangshan City.

Specific production method: cut the old tofu into cubes, put it on a shelf for fermentation, then bake it on charcoal fire, bake it on both sides to be sallow, and eat it while baking. When eating, put hot sauce, sesame oil and other condiments on tofu, which is more delicious.

Name: Roasted Winter Bamboo Shoots

Introduction: Huizhou snacks. 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, simmering in the ashes of fire. Bamboo shoots have less water loss and many original flavors. When the bamboo shoots are pried open with a knife, the surface of the bamboo shoots is rough and easy to absorb gravy, so they are rich in flavor and crisp in quality.

Name: mung bean pocket

Introduction: Huizhou snacks. Mung beans before germination. When the skin is exposed, mix it with wheat flour, add salt and water to make a paste, scoop it into the iron ring on the spatula, and slowly dive into the boiling oil pan. When it is stuck into a block, pick up the iron ring, remove the spatula and fry until it is dark yellow and green.

Mung beans are crispy with rosin and have a unique taste.

Name: Crispy Sugar

Introduction: Huizhou Famous Point. Crispy sugar is a traditional famous product since the Southern Song Dynasty.

It is made of fried sesame powder and sugar, wrapped in Zhang Xiaohong paper into a rectangle, and printed with the store's signboard on small red paper, which is sweet and soft. The high-quality products in crisp candy are called "top crisp". Shi Ding Crisp is made of shelled white sesame seeds and sugar, and a little flour or rice flour and maltose. The finished product is yellow in white, grabbed into pieces, cut into strips, sweet and crisp in mouth, full of flavor, non-stick to teeth and paper, and suitable for all ages.

According to the custom of Huizhou, during the Chinese New Year, every household treats guests with little red paper wrapped in sugar paper in a fruit box. When visiting relatives, be sure to send crisp candy. Huizhou folk proverb says, "Don't eat crisp candy and don't enter the hall during the New Year".

Name: konjac tofu

Introduction: Huizhou special cuisine. Made of konjac. Konjac, also known as Ghost Taro, Ghost Head, Flower Connecting Rod, Snake Head, Rhizoma Arisaematis and Snake Valley, is produced in counties and mountainous areas of Huizhou.

The specific production method: grind konjac into pulp, cook it into paste, put it in a basin, and cool it into tofu. Konjac tofu is a new type of health food, which can be eaten alone or with other dishes, and has a refreshing taste.

Amorphophallus konjac has the functions of treating malaria, amenorrhea, scabies, erysipelas, scald, lowering blood pressure and blood fat, stimulating appetite and preventing cancer.

Name: sweet wine

Introduction: The names of Huizhou-style snacks. This 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.