What are the best food in Anhui?

Anhui cuisine

Smelly Mandarin Fish

Smelly Mandarin Fish smells bad, but tastes very good, the most important thing is that its meat is firm and elastic, and seems to be smelly, not smelly, people can't stop, to the south of the Anhui Province, that's a must-try food!

Yipin pot

While it looks a bit like the big stew pot in the northeast, but the two are completely different practices, as well as the ingredients are completely different, Yipin pot is mainly bamboo shoots, radish, dried beans for the "pad pot", followed by blocks of meat, tofu, meatballs, vermicelli, stacked on top of each other, and then slowly simmered over a gentle fire, the flavor is thick and delicious. It's a deliciously thick and flavorful dish.

Mao Tofu

The third is Mao Tofu, I believe that many people are no strangers to tofu, what is the difference between Mao Tofu? The hairy tofu of Anhui cuisine is hairy, fermented tofu stained with white fur, at first really dare not eat, but after tasting a chopstick, mouth and mouth, never stop.

Anhui cuisine

Crisp pepper Anhui changed eggs

The production process is complicated and elaborate not only to have a special mold, but also in the specified time to flip. From the outside, the yolk of an ordinary egg is at the bottom of an oval egg due to gravity, while the yolk is directly above the egg due to artificial interference. High-quality egg changes after cutting the egg pieces of uniform color, smell has a special pungent aroma. It is amber-like, bright and oily; salty and light, smooth and refreshing; soft and delicate, with a lingering aftertaste.

The easiest way to eat the egg is to open the shell and eat it directly, peeling off the shell like a hard-boiled egg. The chef at the Anhui Family Hotel peels the egg, then cuts it into chunks and puts in some crunchy green peppers, which makes it a tasty dish to eat with a clear mouth and popping teeth.

Roasted lamb chops in northern Anhui

Anhui people's Anhui cuisine chef! The cleaned lamb chops will be complete deodorization, but also firmly control the temperature and time of the grill! This is a technical job, high temperature, long time, the meat will be aging, eat like eating rubber, low temperature, time is not enough, the meat is raw, directly can not be down the mouth; as well as a variety of seasonings and ingredients control, anyway, with the support of the chefs, yyds!

Roasted lamb chops out of the oven, the aroma of the overflowing, with a smooth and chewy texture

Anhui north of the crispy pancakes

Anhui north of the crispy pancakes

Anhui north of the crispy pancakes

Anhui north of the crispy pancakes

Anhui north of the crispy pancakes

Beijing Wanbei crispy biscuits, the selection of materials is very good, the flour should be the best white flour, lard should be the best pork fat oil, salt, onions, sesame oil, sesame seeds and other condiments should be the best, and the surface should be not too soft and not too hard, the amount of condiments and collocation have strict standards.

Wanbei Vermicelli Buns

Wanbei Vermicelli Buns, the skin is strong and transparent, thin and crispy after frying, and the fried buns are filled with Q-bouncing vermicelli, together with the crunchiness of the vegetables and the freshness and aroma of the minced meat, which are strung together to seduce all the various nerves of your tastebuds, so that people can't stop talking about them.

Taihe Plank Noodles

Taihe Plank Noodles, also known as Anhui, Taihe Lamb Plank Noodles, is a specialty of Taihe County, Fuyang City, Anhui Province, and is named for the way it is wrestled on the board. The Taihe Plank Noodle of Anhui Family Hotel is famous around the world for being crisp, chewy, spicy in aroma, and fragrant in spiciness. The above flour to do the noodle embryo, with mutton, dozens of Chinese medicine spices such as soup, plate noodles white lubrication, crystal bright, white noodles, green leaves, red shame, with a mouthful of spicy flavor, more than emitting ten miles of fragrant aroma, so people have a kind of desire to stop, have to eat the impulse.