Zongyangxian gourmet

Cuisine in Zongyang County includes hairy crabs in Hu Baidang, steamed meat in Zongyang, pearl jiaozi, Hu's dried bean curd in tanggou, radish in Zongyang, a kilo of rice noodles and so on. 1, Baidang Lake Hairy Crab: Baidang Lake Hairy Crab is a specialty of Baidang Lake in Zongyang County, Anhui Province. 2. Steamed meat with Zongyang powder: pile the meat wrapped in rice flour in a bowl and steam it in a cage until it is rotten.

Cuisine in Zongyang County includes hairy crabs in Hu Baidang, steamed meat in Zongyang, pearl jiaozi, Hu's dried bean curd in tanggou, radish in Zongyang, a kilo of rice noodles and so on.

1, Baidang Lake Hairy Crab: Baidang Lake Hairy Crab is a specialty of Baidang Lake in Zongyang County, Anhui Province. Because of its big size, fresh color, delicious taste and pure quality, it is favored by the market and enjoys a good reputation at home and abroad.

2. Steamed pork with Zongyang powder: cut pork belly into thick slices and dip in Chili oil and soy sauce, then add seasonings such as white sugar, cooking wine and monosodium glutamate, pour in rice flour and mix well, pile the meat wrapped in rice flour in a bowl and steam it in a cage until it is rotten.

3. Pearl dumplings: The crystal-clear glutinous rice is stained on the meatballs. Like pearls, the name of this pearl dumpling dish probably comes from this.

4. tanggou Hu's dried bean curd: Dried bean curd is the main ingredient, with chicken juice, star anise, cinnamon, licorice, fennel, osmanthus fragrans, sugar, monosodium glutamate, potassium sorbate and other condiments. Soybean milk is filtered first, then compacted by traditional methods and refined by modern technology, which has local characteristics and unique flavor of bean products.

5. Zongyang radish: one of the agricultural and sideline products of Zongyang is a local specialty. Its variety, color, shape and taste are unique.

6. A kilo of rice noodles with rice rows: Its production process is a folk secret system, which is a municipal intangible cultural heritage. It has to go through the steps of fermentation, pulping, cooking, mashing, round rod pressing, long square plate making and sun drying.