What are the famous snacks in Chaohu Lake, Anhui Province?

Chaohu Lake-Chaohu Lake food culture, food specialty, has a long history, rich varieties and distinctive features. The main course is Anhui cuisine, with exquisite knife work, accurate production, delicious soup, good color and fragrance. Here, you can taste the world-famous "Three Treasures of Chaohu Lake", "Three Seasons of the Yangtze River", the prestigious Dongguan Old Goose Soup, Wuwei salted duck, Xiangxue brand salted duck, Lujiang Xiaohongtou, and delicious fried sparrows in Hexian County. Chaohu lake famous seats: fish seats, goose seats, game seats and home-cooked dishes will leave a deep impression on you; The farmers' food city in Chaohu Lake and the food stalls all over the urban and rural areas will make you reluctant to part with the pleasure and taste. The whitebait in Chaohu Lake is produced in Chaohu Lake. It is cylindrical, scaleless, transparent, colorless and lubricated, and is known as the "Queen of Chaohu Lake". Large whitebait1.5 ~ 20cm long, small whitebait 4 ~ 7cm long, with many soft bones, fresh and delicious, and rich nutrition. Steamed eggs with whitebait, scrambled eggs with whitebait and whitebait soup are all delicious. Chaohu Lake's famous dish-chrysanthemum whitebait Chaohu Lake Chinese turtle crab is commonly known as river crab, crab or hairy crab. Ordinary weight is 2 ~ 4 Liang, which can be used for steaming whole crabs, making crab paste, crab soup and so on. It tastes delicious and has high nutritional value. Chaohu white shrimp is also called white rice shrimp and whitening shrimp. Small and slender body, white body, thin shell meat is not red, boiled or fried in water, dipped in a small amount of soy sauce vinegar, or peeled and steamed in rice. Hairtail in Chaohu Lake is produced in Chaohu Lake. It is small, thin, flat and long. After drying in the sun, it is cooked with proper amount of salt, oil and garlic, and served with rice and porridge, which is especially suitable for drinking and eating. Three delicacies of the Yangtze River-shad, swordfish and puffer fish. The Yangtze River waters in Wuwei and Hexian counties are rich in fish, swordfish and puffer fish. These three kinds of aquatic products are not only famous all over the country for their unique flavor, but also more and more valuable because of their short time on the market. Pufferfish is listed in early March of the lunar calendar every year; Later, saury was listed, probably in April of the lunar calendar; Fish is on the market in early May of the lunar calendar. Among them, puffer fish and processed fish only last for about 20 days, while swordfish has a slightly longer time to market. At present, shad and puffer fish have become precious fish species prohibited by the state. Dongguan old goose soup is also called Hanshan Sangaitang old goose soup. Slaughter the goose, cut it into pieces and cook it into soup. In addition to salt, ginger, yellow wine and other spices, there are some special ingredients, which belong to the secret recipe. Its soup is ruddy and clear, the meat is rotten but not broken, the soup is oily but not greasy, and the taste is extremely delicious. Hanshan Dongguan Old Goose Soup is a goose dish soup, which is an exquisite goose pad. It is cooked with goose viscera and goose blood. Xiangxue salted duck is produced in Xiangquan Town, Hexian County. It is made of lean cherry picking ducks by traditional technology. This product is white and tender, with consistent flavor and enjoys a high reputation in history. During the period of 1997, Xiangxue brand dried salted duck was awarded "World Famous Product Award" and "Quality Star Award" by FAO at the' 97 China International Food Expo. Xiaohongtou in Lujiang is a traditional central scenic spot in Anhui with a history of more than 250 years. Formerly known as Bobo, also known as oil-sugar burning, it is made of refined powder, glutinous rice, white sugar, lard, kumquat and osmanthus, and is shaped like a pomegranate flower in full bloom. It is named because of the red dot on the top. According to legend, during the Tongzhi period of the Qing Dynasty, Wu, a famous soldier of the Qing army, was from Lujiang County and was ordered to go to war. The chef in his hometown often cooks this snack for him, which is highly praised by Wu. After returning to his hometown, the chef opened the "Duan Wanhe" restaurant in Chengguangang, Lujiang, and continued to make this snack, which was well received by foodies and became famous all over the world. Lujiang rice noodles, also known as rice noodles and rice noodles, are refined from high-quality rice. It has the characteristics of smooth color, flexibility, smoothness, no paste and beautiful molding. Can be used as a staple food or soup, saving time when eating. Fried jiaozi, formerly known as Zongzi, has a history of more than 200 years. The fried jiaozi is golden in color, crispy in skin and soft in stuffing, and delicious, which is the best in breakfast.