Taihexian gourmet

The delicacies in Taihe County include batter, Taihe Palace Chun, Di Guo Mo, Ma Ma Chao Tang, Taihe noodle restaurant and so on.

1, Mashu: Mashu is a mushy snack cooked with rice flour. The rice flour is only cooked until it is 70% or 80% mature, and then a proper amount of bean flour is added, mixed together and put in a pot on the ground for hot cooking. Then put some salted soybeans and sesame salt in the process of eating.

2. Taihe Gongchun: Taihe Gongchun, also known as Taihe Toona sinensis and Taihe Toona sinensis buds, is one of the special vegetables in Taihe County. Taihe Gongchun has the characteristics of "tender, fragrant, thick oil juice, woody petiole, crisp and delicious". It was once a tribute in the Tang Dynasty, and it was named Gongchun in the Qing Dynasty, which has long been famous all over the world.

3. Pot steamed buns: The bottom of the pot is brown and tastes sweet, and it is made by authentic methods of Fuyang people. It takes two or three hours from dough mixing to fermentation to steaming, which is an essential staple food for Fuyang people. The steamed smoke rising when lifting the pot is even more mouth-watering. In addition, the bean paste pickled by farmers themselves has a unique flavor, so a meal is not a meal without eating a few.

4. Ma Machao Soup: Ma Machao Soup was established in 1999, and has been focusing on the production of Ma Soup for more than 20 years. The traditional formula is carefully prepared, and it is made by 12 technological processes and 32 links. The main ingredients are high-quality rice, peeled sesame seeds, maltose and white sugar. After peeling, boiling sugar, mixing hemp, cooling and shaping, slicing and shaping, after the master's skillful technology and years of experience, the key is to master the heat, and finally pull out the crispy and sweet sesame candy.

5. Taihe board: Taihe board, also known as Anhui board and Taihe mutton board, is a special snack in Taihe County, Fuyang City, Anhui Province, named after being beaten on the chopping board. Usually, flour is mixed with salt and water, kneaded into dough to make small noodles, coated with sesame oil and coded. When making, it is pulled backwards, hence the name board. The cooked board is clean, smooth and crystal clear. Add vegetables and pour in the soup. Red soup with white flour and green leaves greatly increases people's appetite.