Anhui cuisine

ground pot chicken

In the past, fishermen who work and rest on Weishan Lake, due to the limited conditions on board, often take a small mud stove, sit on an iron pot on the stove, and make a fire with a few pieces of dry wood below, and then cook a pot of vegetables according to the usual practice, and the edge of the pot is covered with flour cakes, thus producing this kind of cooking method of food integration.

Huizhou hairy tofu

The fermented surface of tofu is long white mycelium, fried to golden yellow on both sides, crisp outside and tender inside, with unique fermented flavor, often dipped in chili sauce or soy sauce to eat, is a common flavor of Huizhou streets and banquets.

Hu Shi one-product pot

Huizhou reunion banquet finale dish. Layered stacked meat, egg dumplings, tofu, bamboo shoots, vegetables, etc., casserole slow stew, a layer of blind, the top layer light, bottom layer mellow, soup strong flavor, warm and colorful.

Wu Shan Gong Goose

Tang Dynasty is a tribute. Goose meat is slowly marinated by old marinade, with white skin and tender meat, marinade fragrant into bones, fat but not greasy. It is often cut into thin slices and eaten with garlic paste and vinegar. It is the representative marinade of Hefei.

Fuliji Roast Chicken

With more than 80 years of production history, it is famous for its unique flavor. The production process of Fuliji roast chicken is very fine. Choose the local year fat robust hemp chicken, and the rooster for good. Before slaughter, drink clean water and wash the chicken body, then dry it, smear it with maltose, and cook and fry it with sesame oil (sesame oil).

Anhui Beef Plate Noodles

The red oil is heavy and fragrant, slightly spicy and not dry, the noodles are juicy, the beef is crisp and tender, the whole is rich and mellow, and the feeling of satiety is strong, which is a typical market fast food flavor.

Winter bamboo shoots with bacon

Anhui braised smelly mandarin fish

Fried Shrimp with Green Pepper

Money Egg