How to eat authentic Fengyang food in Fengyang?

Fengyang is located in the middle reaches of the Huaihe River, and its food is mainly salty and spicy. It also adopts Huaiyang cuisine’s cooking methods of “stewing, stewing, roasting, and warming” and pays attention to “original flavor, one thing and one property”. , the characteristics of "a hundred dishes and a hundred flavors". Fengyang is the hometown of Zhu Yuanzhang, and the palace dishes are also inherited. After excavation, arrangement, and innovation, Zhu Yuanzhang's "Buyi Banquet" and "Hongwu Banquet" were created, and the imperial tofu among them is famous all over the country. Among the local flavors, Meishi salted goose, Liufu braised pig's trotters, Wudian sticky dumplings, etc. have their own characteristics. There are many types of snacks, such as beef soup, sesame balls, fried pancakes and other unique flavors.

Yushan Tofu

Yushan Tofu, also known as "Yongdoufu", is a traditional famous dish in Fengyang. Meeting was created by a Fengyang chef named Huang in the early Ming Dynasty and has a history of more than 600 years. In the early Ming Dynasty, Fengyang sent "yong tofu" to the capital as a tribute dish every year. After tasting it, Zhu Yuanzhang admired it very much. Chef Huang later entered the palace and became the royal chef. The production method of "yong tofu" is meticulous and requires "three steps" (selection of ingredients, preparation, and heat) and "four steps" (making the vegetable base, beating egg whites, adding oil to the pan, and boiling sugar juice). Yong Tau Fu tastes like cherries, is crispy on the outside and tender on the inside. It is refreshing and delicious, and rich in nutrients. It is a delicacy at the banquet.

In recent years, Fengyang Hotel has conducted research on the traditional ingredients and production methods of Yong Tau Foo, and has tried many trials to make Yong Tau Fu more delicious and nutritious.

"Wankou Pai" Waxed Dog Meat

In the fourth year of Emperor Yuan Shun's reign, there were wars and natural disasters, and the land was thousands of miles away. Zhu Yuanzhang was still young, and his parents and elder brothers died of starvation one after another, leaving him helpless. Ji, he entered the Yuhuang Temple (now called Longxing Temple) and became a monk. Three years later, the temple also ran out of food. Yuan Zhang was forced to run away and beg to survive. During the twelfth lunar month, he had not eaten a grain of rice for several days and was starving. He lay down outside the door of a farmer's house in the countryside of Haozhou. His owner took pity on him and took out the only New Year's goods at home and gave him cured dog meat as a gift in order to save his life.

In the 20th year of Hongwu's reign in the Ming Dynasty, Zhu Yuanzhang, who had always been a simple man, was tired of the palace food. He suddenly remembered the dog meat in the past and ordered the imperial chef to cook it. Afterwards he was full of praise. This is the origin of "Long live this one". There is a poem that says, "Xu is a low-ranking animal in the twelve zodiac signs, so he may sacrifice his life and throw chopsticks into a trap. Who says there is no compatibility in fate? Chrysostom will be on the table at the beginning." Since then, the reputation of wax-flavored dog meat has spread like wildfire.

Plum plum fish

Plum plum fish, scientific name is "Fluo fish", also known as "Gong fish", "Plum plum fish", commonly known as "Plum white fish", with a white mouth. Also known as "Plum Plum Fish" or plum fish. It is produced in the Meihe River in Meishi Township, Fengyang County. It has a slender body and is best eaten during the yellow plum season. It has been listed as a delicacy since ancient times. Travelers returning from Fengyang and guests coming to Fengyang from other places all want to taste this dish. The ancient Xu Luoshan wrote a poem about "Plum Fish": "The vitality rises with the new weather, and the yellow plum rain becomes sunny again..." "Ci Hai" explains: "Osteichthyes, Cyprinidae, a group of medium-sized fish that inhabit the middle and upper layers of fresh water, with flat sides; The mouth is large and slanted or upturned, the entire ventral surface or the rear part has fleshy ribs, and there are light yellow patterns on both sides of the spine. The whole body is silvery white and covered with small dace slices. The real plum fish must be produced during the plum rain season, and it is delicious. If the plum rain is continuous and there is no sunshine for a long time, or there is heavy rain, the water level of the Mei River that flows through Meishi Township will rise sharply, and the plum fish will ride the waves from the lower reaches of the Chi River to migrate up to ovulate. The fish are full of courtship and in a state of excitement, floating in groups on the water surface. The plum fish caught is the best time to eat. The small one is a few inches long, the big one is a foot long, with bright eyes, small head, flat body, white color and tender flesh. Only at this time does the tail of the plum fish have milk-like secretions overflowing. This is the main feature that distinguishes the plum fish from the same kind of bream or bream from other places. It is also the main sign that the plum fish is uniquely tender and nutritious. During the Ming Dynasty, this fish was specially used as a delicacy for the emperor, so it was also called "tribute fish". Local farmers catch plumfish during this season. “Even if they encounter a dense pole (a fishing tool), they still charge with their heads high and never retreat.” Therefore, fishermen can take advantage of the situation to catch them. Its body is as small as a "thousand-year old" and cannot be reconciled with a net. Fishing should be done at the right time, as "it disappears within a few days and you don't know where it went." In Meihe, only the Meishi area has "meiyu".

Meishi Saltwater Goose

Meishi Saltwater Goose originated from the Hongwu period of the Ming Dynasty. A Hui people came south from Henan and settled on the bank of Meishi Chi River to raise geese and braise geese. For a living, it is famous far and near because of its superb craftsmanship and special taste, and it has been passed down to this day. The reason why Meishi saltwater goose has a unique taste is mainly due to the special attention to the three aspects of goose selection, formula and fire skills. Therefore, Meishi saltwater goose is full, yellow and bright in color, and has a light herbal flavor.