What are the three most common snacks in Anhui Province?

Jiang Dashun rice tea meat is a famous traditional snack of Han nationality in Anqing, Anhui Province. The meat is crisp and rotten, and the taste is fragrant and fresh. The oil absorbed by rice tea powder has a special fragrance, but it is not greasy.

History and culture

There is also a method of steaming pork in Tomb-Sweeping Day, which is to spread a layer of Artemisia annua under it and cover it with another layer.

working methods

Meat is fat and thin pork belly, cut into rectangles, first cold water, then warm water, then dry it with a clean cloth, and then cross the back of the knife to batch the meat. Put the sliced meat in a small earthen pot, steam it with a little cold water for one hour, and then simmer it for half an hour. Without such a complicated process, it is not original. The specifications of the sliced meat are 2.5 inches long, 0.3 inches wide and 0.3 inches thick. In order to prevent deformation after steaming, it is necessary to cut two or three knives across the meat with the back of a knife. The main ingredients are red tofu marinade soaked in shrimp skin, sugar, salt water, koji wine, steamed pork powder with pond powder and so on.

Shexian stone

Stone gizzard, a famous Huizhou snack. Huizhou traditional pasta, famous as early as the Qing Dynasty, is a well-known food. In the street food stall in Shexian, the ancient city, you can see a flat surface with a smooth and shiny black stone on it. Noodles make a "scowl" sound and give off an unpleasant smell. When pedestrians see this kind of surface, they often stop to wait for its taste. This kind of sandbag is squashed with stones, so it is commonly called "stone sandbag". In the past, Huizhou merchants had to bring this bean jelly when they went out, which was the favorite snack of Huizhou people. From the raw materials, there are three kinds of bean jelly: rice bean jelly, oil bean jelly and corn bean jelly. The pulp is usually the tender buds of Toona sinensis picked in spring, drained and dried, chopped and mixed with diced meat and fried bean powder. This filling is rolled in dough and then squeezed or pressed into a flat circle to form a slurry. Bake it in the pot and serve.

History and culture

Legend has it that when Emperor Qianlong went down to the south of the Yangtze River, he landed from Yuliangba and rested in the pavilion. He only saw a stall selling candied fruit in the pavilion and asked his followers to buy one to eat. He felt fragrant, crisp and delicious, and repeatedly praised: "delicious, delicious!" " After paying double the money, he gave the seller a small seal of "Fu" and told him to put his name on it so that he could eat it next time. And tell the stall owner that if you encounter any difficulties in the future, you can take this small seal to the government. Since the seal was stamped with the word "Fu", business has been booming and food stalls have been monopolized. In this way, it has aroused the jealousy of peers. There was a local hooligan who was instructed to make trouble and kicked the flat-bottomed baking tray of the stall owner over. With too much force, the pot flew and broke his left eye. When the accomplices saw this situation, they arrested the stall owner and handed it over to the government for trial. The stall owner used his quick wits and quickly presented the blessing seal to the magistrate. The magistrate took the small seal and saw the words "Qianlong Imperial System" engraved on the border. Immediately ordered him to leave the court and apologize to the stall owner. Since then, no villain has dared to bully vendors. This incident soon spread throughout Huizhou Fucheng, and the word "fu" was twice as important.

working methods

Stone candied fruit is mixed with pork belly diced and fried bean flour to make stuffing, wrapped with dough, closed and pinched, rolled into round cakes with a wood mill, and then placed in a flat pan. Put a stone (or a special brick) on each cake. The purpose of putting stones is to evenly transfer heat and make the stuffing cooked. Press the stone when the cake is kang (the cake doesn't have to be turned over). After a bite, it is fragrant, moist and delicious. If it is eaten with soup, it tastes better. This is the common name of local people, and it is made of stone when it is made, so it is called stone book, also known as bean meat book.

Leiguan dried salted duck

Leiguan salted duck is a traditional Han dish in Leiguan, a water town in Lai 'an County, Anhui Province. It was named after Lei Guanji in Lai 'an County. The dried salted duck, which originated in Tongzhi period of Qing Dynasty, was made through four processes: slaughter, marinating, drying and boiling. The salted duck is smooth in appearance, milky white, fat but not greasy, fresh and delicious, moderately salty, fresh and mellow, and attractive to eat. "Leiguan" brand salted duck is a kind of local duck or thin cherry duck, which is refined from aged old brine, traditional formula and modern method. The dried salted duck has white skin, red meat and green bone. At present, the main products are dried salted duck, braised duck, fine-flowered duck, roast duck, white-striped duck, and the history and culture of small packaged convenience foods such as duck feet, duck wings, duck tongues and duck gizzards.

After tasting delicious food on 1982, the writer Cao wrote an essay "Collection of Officials Passing Thunder", which was published in Wen Wei Po on March 3 1982. The article praised Leiguan salted duck as "thin as a square cake, tender but not chewy, salty and light, and chewy oil". "Leiguan" brand salted duck 1997 was rated as a high-quality product of township enterprises in Anhui Province, and the provincial government awarded 1998 the title of "Anhui Famous Brand Agricultural Products".

working methods

After the cooked Leiguan salted duck is cut into plates, there are four words to describe it: "It's as thin as a square cake, so tender that you don't have to chew it. According to the taste, it is salty and light, and it comes out as soon as you bite the oil. " The cooking method of salted duck is very particular. Before cooking, wash the surface cortex with warm water and soak it in warm water until the duck meat becomes soft. When cooking, put a little Jiang Mo, onion and two fennel in the water, put one fennel, one onion and several pieces of ginger into the belly from the lower mouth of the duck wing, and then insert a hollow bamboo tube about 4 cm long in the anus of the duck to facilitate the internal and external convection of the soup during cooking. Warm the cold water in the pot first and put the duck in; Fill the pot with water and soak for two minutes, then lift the duck neck to let the water in the pot empty through the bamboo tube, then fill the pot with water, cover the lid, raise the water temperature to 90 degrees and soak for 15 minutes. The second time, empty the duck's belly, fill the pot with water, turn the duck upside down, cook for 20 minutes, cease fire 10 minutes, scoop it up and cool it a little before eating.