What are the special snacks in Huaibei?

Pastry is divided into ordinary cakes and thin cakes (coarse and fine). Like three knives, horns, small Beijing dates, grasshopper legs, bean skins, burnt flowers and sesame cakes, they are all ordinary cakes. Thin cakes include inch gold, hemp chips, scones, bee cakes, cloud chips, hawthorn cakes, skin candy, cakes, chicken bone candy, honey and so on. In addition, there are some seasonal cakes: crisp sugar, papaya cake, mung bean cake, moon cake and so on. Moreover, there are special sacrificial gifts, commonly known as "offering honey". Honey supply is made of white sugar by all kinds of people and things. Such as the Eight Immortals, statues, palaces, archways, pagodas, incense burners, candlesticks, pots, bowls, jars, bottles, dragons, tigers, lions, horses, cows, pigs, sheep, chickens, ducks, geese, flowers, birds and fish. These "honey sacrifices" are beautifully made, perfect, lifelike in shape and delicious to eat.

Second, the old city spicy soup

According to legend, when Gan Long was in the south of the Yangtze River, he passed by and felt hungry. There happened to be an old lady cooking chicken soup by the roadside, and Gan Long sat by the roadside and drank a bowl, which was very fragrant. There are grains of wheat in the soup, but Gan Long doesn't know that the grains of wheat are left in the chicken's stomach because it hasn't been washed. So, Gan Long asked the old lady, "What soup is this?" The old lady was old and hard of hearing, and repeated, "What soup?" Qianlong mistakenly thought that the name of this soup was "what soup". Later, this name was called "Tang Zhe". Now Suixi people call it "Tang Zhe". Because the soup tastes fresh and spicy, some people also call it spicy soup or Hu spicy soup.

Third, Wang Hanzi Camellia oleifera

Wang Hanzi was originally named Wang, and his carefully managed camellia oleifera is the snack leader in the old city. Camellia oleifera is a nourishing boutique in Suixi snacks, and people often say "the fragrance of Camellia oleifera in the old city". In the street food stall, put a big pot, wrapped in cotton cloth for insulation, and there is prepared camellia oleifera in the pot. Add vinegar, soy sauce and sesame oil when eating, which is sour and spicy. Its taste is smooth and oily, with a slight flavor of life, and the ghee is rich in aroma and nutrition, which is deeply loved by the elderly and children. In addition to its fragrance, Camellia oleifera has the effects of refreshing, promoting digestion, invigorating stomach, eliminating dampness and stopping dysentery, dispelling cold and treating colds.

All virtues are tough, Dajuan.

Suixi Wande Hard Noodle Roll is very comfortable to watch because of its beautiful appearance, and the taste of wheat gluten has plummeted, making Fiona Fang a hundred miles famous. In the past, businessmen and passers-by often tasted hard noodles to satisfy their appetite.

All the advantages of hard-faced rollers are different from ordinary rollers. The first is its "hard"; You can't press the pit with your hands, nor can you press it with your fists, just like a brick. Moreover, it is "big": the authentic big shaft is generally 7 cm long, 3 cm wide and 15 cm high, and one is more than four or two. Secondly, its shape: the upper part of the arch is round and the lower part is square. Only these three characteristics can be compared with other large volumes.

The hardcover book All Virtues has experienced many ups and downs. Today, in Baishan Town, only Xie Jia is the exclusive operator. All the hard-faced scrolls of virtue are on the verge of being lost.

Double velvet noodle fish

Suixi double-pile noodle fish is one of the very simple traditional staple foods of the people. In recent years, it has become one of the staple foods that many diners must order.

The making method of Suixi double-pile noodle fish is very simple. Put the flour into a bowl, add a certain amount of water and salt, and mash it into a paste. After the water is boiled, put the mashed batter into the boiling water one by one with chopsticks. After entering boiling water, the batter solidified, shaped like a river fish of all sizes, and turned into an egg. After the noodle fish is cooked in the pot, add the right amount of salt, oil and seasoning to eat. If you add one or two eggs to the batter, the noodle fish will taste softer.

"Double suede fish" can be vegetarian, but the vegetarian diet of noodle fish is generally regulated by ingredients and seasonings. For vegetarians, the ingredients are vegetables such as green vegetables and spinach, and the oil is mainly ground sesame oil. For meat eaters, all kinds of diced meat can be used as ingredients, mainly animal oil with a small amount of sesame oil. There are also exquisite soups for cooking noodles and fish. Nowadays, it's mostly stewed soup with pig bones, cow bones and sheep shelves.

Nanping in Du Xiang

Suixi Nanping belly is cooked with fresh pork belly, which is a famous dish in Nanping town. In Nanping Town, Suixi, whether it is weddings, funerals, joys and sorrows, or gatherings of friends, there is bound to be a "ringing belly", which has the characteristics of delicious taste, pleasant aroma and crisp and refreshing taste. When chewing in the mouth, it will make a "creaking" sound, so it is called "ringing belly".

According to reports, the production method of ringing belly is also very simple, but the cooking temperature should be carefully controlled according to the ingredients. You need to buy fresh pork tripe, wash it repeatedly with salt and vinegar, cut it into strips, cook it in a boiling pot and add seasoning, then put the soup and tripe together in a small dish basin or a big porcelain bowl and eat it with a small spoon.

Nanping belly is suitable for all ages, rich in nutrition and good in color, smell and taste, and is deeply loved by urban and rural people. Now Suzhou, Huaibei, Bengbu and other cities have "Nanping Belly".

Huaibei famous dishes Huaibei dog meat, Suixi mutton soup, vegetarian flat food (wrapped on New Year's Eve, eaten in jiaozi on the morning of the first day), dried vegetable jiaozi (usually cooked on the fifteenth day of the first month), fried mung bean balls (usually cooked during the Spring Festival), fried dumplings, sesame cakes, mustard buns, sesame buns, ground sesame oil, egg tea, (. . . . . .